I decided to try out the technique in this article to draw some of my nephews favourite game characters on his birthday cake. It works like a charm and I am pretty pleased with the results. My nephew seems to like it too as he seems to want to preserve the iced characters for as long as he can – which isn’t that long as the kids love their chocolate brownies!
I don’t know how it happened exactly. I was looking up travel insurances all night last night and somehow went to bed having found my old Multiply account. At first I cringed with embarrassment at the things that I wrote and posted – I really don’t want to know how I was as a teenager… I have deleted my account but not before downloading the better pictures of my Food Technology projects! You have no idea how excited I was to be reunited with them once more 🙂 I might update the pictures I used in previous posts but, for now, I will leave them here for you to enjoy!
Decorations and picture taken by me during food photography class.
Chocolate meringue torte before decorations.
Chocolate meringue torte after decorations
Mini apple charlotte fresh from the oven.
Mini apple charlotte with caramel sauce
Baking Pear Puff Pastry
Pear Puffs with Custard Sauce.
Making chilled lemon souffle.
Chilled lemon souffle fresh from the fridge.
Experimenting with bases.
Experimenting with fillings.
My very own Blackforest Layers!
I’ve provided recipes for the above and more in my previous posts so do check out my Food entries if any of them interests you 🙂
Ladies and gentlemen, I present to you, the first dessert I ever made with my own two hands!!!
I made it as part of my AS Food Technology coursework. You have to see it in person to appreciate its funkiness. It was a disaster. The combination of raisins and chocolate and sugar and sugar and sugar (no, that was not a typo) made the dessert overpoweringly sweet. The raisins in the meringue made it quite soggy, and putting cream cheese on top made it even worse. I ate a slice; and tricked a couple of people to try it ‘cos wasting food is just wrong…
I included the recipe below, because you never know who might enjoy an uber sweet, soggy and cheesy meringue!
- 6 egg whites
- 220g caster sugar
- 140g slivered almonds
- 95g raisins
- 200g dark chocolate
- 300g ricotta cheese
- 180ml cream
- Preheat oven to moderately slow. Grease 24cm springform tin, line base with foil, grease foil.
- Beat egg whites in medium bowl with electric mixer until soft peaks form; gradually add sugar, beating until dissolved after each addition. Fold in nuts, fruit and half of the chocolate. Spoon into prepared tin.
- Bake in moderately slow oven about 1 1/4 hours or until firm. Turn oven off, cool meringue in oven with door ajar.
- Beat cheese and cream in medium bowl with electric mixer until almost smooth. Stir in remaining chocolate. Spread over top and side of meringue. Decorate.
But seriously though, I doubt this recipe is worth trying.