Cake Making & Baking Group

[classyburd]

ohhhh ok, was just gonna do the hot knife thing that you mentioned????

 

[taperjeangirl]

yep that works if your chocolate is quite thin, but yours looks thick so I would score it 1st

 

[taperjeangirl]

Good ideas Tezzy! Might pinch them

 

[Tezzy]

i made them last year but didnt take piccys

 

[x-Rainbow-x]

ok.. ive just ordered my cellophane bags online in preperation for christmas this year ill be making fudge,truffles and other mini delights to hang on the tree and fill the stockings of mine and OHs families

which ones u get?? post the link for me please

 

[Tezzy]

https://stores.shop.ebay.co.uk/Jessies-Online-Store__W0QQ_armrsZ1
i bought from this seller.. if you look on the left hand side on the shop it says cellophane bags

 

[x-Rainbow-x]

thanks tezzy xx

 

[x-Rainbow-x]

is fudge easy to make??

does anyone know of any good biscuit recipies??

 

[classyburd]

Ive never done fudge before.

I used to make butter biscuits but cant remember how lol

 

[Tezzy]

fudge is like the EASIEST thing to make ever! and so are truffles!!

 

[classyburd]

We need recepies Tezzy please

 

[Tezzy]

i use a nigella lawson recipe!

pistachio fudge
Ingredients

350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped
1 x 397g/14oz can condensed milk
30g/1oz butter
pinch salt
150g/5¼oz unsalted pistachios, shells removed
Method

1. Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined.
2. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.
3. Add the nuts to the melted chocolate mixture and stir well.
4. Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife.
5. Let the fudge cool, then refrigerate until set.
6. Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this.
7. Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away.

 

[taperjeangirl]

Oh thanks Tezzy! Will try that, I love pistachios!

I had the perfect kids truffle recipe when Gemma was little and cant for the life of me remember it, it was really easy and tasted so good!

 

[classyburd]

Mmmmmmmmm

 

[x-Rainbow-x]

that looks VERY yummy!!! gonna have to make some of that!!

 

[taperjeangirl]

Mmmm....... Oh I want some now!!!!

 

[classyburd]

Its very rich!!!! lol

 

[classyburd]

Oh and yes my arm did fall off with the caramel stirring lol especially when i was waiting AGES for it to turn golden brown but then realised i hadnt put the golden syrup in!!!!
It went golden as soon as i eventually put it in lol

 

[sma1588]

i love this thread. ive never seen it before. im about to bake cakes in a few days. one is for a tea party and the other is for my brothers b day. one for sat and one for sunday. i did have a question though...... if i were to make the actuall cake part on thursday would that be too early and who do i keep it to stay good and moist? so i can decorate the day b 4. is there anything i can wrap it in to put it in the fridge or something ?

 

[classyburd]

Something airtight im guessing, like tupperware??