2013 or 0123 ….. and cake

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…. a real New Year that turns into numerical basic –  for what?  My maths is  pretty basic but serves my needs.  When I’m designing a new garment I am continually counting. adding, dividing, multiplying then subtracting the figure I first thought off etc. etc. No this little twist of numbers is saying to me don’t clutter your life, keep it simple, be honest with yourself, be kind, be  industrious (mentally and physically). Life really is what you make it – so make it heathy, happy and productive.  May your New Year be all you would like it to be.

On Saturday it was grey and grim, with a blustery cold wind delivering slanting rain. The dog refused a walk.  It was bad.  But perfect for turning up the music and making  Fondant Fancies.  I used to, in the past, buy them in a cardboard box made by a Mr Kipling but they always looked more yummy than they tasted.  So after seeing Mary Berry showing us all how to do IT I had to have a go. Under cooked the sponge. In a perfect world it needed another 4 minutes but I have a tendency to go and start doing something else and the perfect 4 minutes turns into a catastrophic 30 minutes or simply the smell of burning.  Also I dislike dry cakes so out came the sponge and although in the centre it wasn’t light and fluffy it was OK. Everything else went fine – except I should have remember when putting the butter icing round the edges of each little cake I made it as smooth as possible AND trimming the outside edges so they are straight is important so each cake stands up properly.  At this point I realised we would never eat 25 cakes so I froze 12.   Then came the tricky bit – the fondant icing.  I managed to get it a good consistency and coloured half  with raspberry juice.  The next bit is just plain messy.  I did the fork in the side bit and sort of held it above the bowl of icing and spooned the icing over the top and then round the sides.  I really believe its one of those jobs you find your own way of dealing with it.  Just accept it is messy (and it really puts you off icing!). Then I dribbled chocolate on the white ones and the white icing on the pink and ‘Voila’ some quite nauseous (by this time I’d had enough) looking little cakes.  I had to taste one and I thought it was quite nice.

But on Sunday I tidied them up round the base and put them on a plate and felt much prouder of them. I have to say they definitely improved with keeping – the icing firmed up and the cake inside stayed very moist and all the flavors blended.  And the Monday tasting was when I really thought they were delicious and worth the effort.  I could never make them perfectly and I don’t think Mary Berry would be too impressed but the flavours were excellent.

 fancy a fondant fancies?

fancy a fondant fancies?

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5 responses »

  1. Brilliant, well done! It is great to know that the recipe does work and that they do look appetizing. Mary Berry may not have approved totally but I am sure she would have had something nice to say about them.
    Despite your example I still do not have the courage you do when it comes to the fancies 🙂

    • Yes I think Mary Berry would have been encouraging. Thank you for your comment. By the way I looked back on your blogs to see your knitting – really lovely jumper. I also love using circular needles – just finished some socks using 2 circulars so you knit both socks at once it works well once you crack the technique. I have trouble wearing wool thats why I use mostly cotton but would love to try some Alpaca is it worth it and is it difficult to wash? I really would be interested.

      • I think 100% Alpaca is difficult to get and and is it quite fragile I suspect it is hard to work with. It does give a softness to blends I do admit. Personally I am a merino fan, expensive enough.
        For knitting I recommend http://www.ravelry.com. Great resource and community.

  2. P.S. Alpaca is lovely to knit with, though not easycare. However, there are special products (Eucalan, Soak) which clean the garment just by soaking dirt out- no rinsing, very gentle!

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