Category: Recipes

Modelling Chocolate Recipe

Modelling chocolate. 

I have tried a few different modelling chocolate recipes, so far the best I have found is a simple ratio of corn syrup to white compound chocolate. 

The basic recipe I use is a ratio of 4.5:1  by weight of white chocolate to light corn syrup.

Weigh the chocolate out in grams, then divide the weight by 4.5 and weigh out that amount of corn syrup. For this recipe measure all the weights in grams, it’s a lot more accurate and generally easier.

Sour Cream White Chocolate Ganache

I love white chocolate ganache but I usually find it way too sweet. I found that using sour cream instead and adding some apple cider vinegar and salt gives an almost cheesecake-like flavour to my ganache and drops the sweetness out while boosting the flavour. This is by far my most favourite filling and has become a …

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Creamy Chicken and Mushroom Risotto

This is not my usual Risotto recipe, it’s made with what I had on hand in the fridge and the cupboard. It’s a fast enough, lazy “I’m not going to the shops today, no matter what” kind of throw together. It worked well and made enough to feed 4 hungry people, so I thought I’d record the …

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Fast-ish Spinach and Ricotta Cannelloni

This is my fairly quick recipe for cannelloni. It’s delicious, not too fussy to make and I need to make this more often. The sauce is ultra fast, browning the onions brings out their natural sweetness and adds delicious savoury depth. Using a shallot adds a lot of extra flavour and a lot of natural sweetness. This is …

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Homemade Roll out Fondant Icing Recipe

The fondant created with this recipe is soft and pliable, with just the right amount of stretch, it is perfect for sealing and decorating cakes. The fondant will store for a couple of weeks in a sealed container in the fridge or freezer.  I also use it for coarsely modelled flowers and to model figures. …

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Macaron Recipe and Tips for Perfect Macarons

Macarons are still incredibly popular, they’re great with a cup of tea or a strong coffee, make an excellent cake decoration and can themselves be the centre of attention. Best of all, they can be made ahead of time and are one of the few foods that gets better after being frozen or left in …

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Lace Mat Chocolate Mousse Cake

Lace mats have become more and more popular with cake decorators but they are a unitasker. Most of us might use them a few times a year to make edible lace, but that’s it. Kevin from Bake boss made a great video showing how to use them to create decorative patterned jaconde sponge layers. The …

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Fraisier Cake

Fraisier Cake The first time I had even heard of this cake was when it was announced as the technical in patisserie week on The Great Australian Bake Off. I’m still sketchy about whether this fits the theme, I was expecting pastry, not cake filled with pastry cream. It demonstrate pastry skills in terms of the …

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Mexican Paste – Sugar Paste – Flower paste

Mexican paste is great for making fine flower petals. If you mix it with fondant it creates a great paste for sculpting figures. This is my favourite paste for making sugar flowers, it is fast to make, cheap, super reliable and lets me roll paper thin petals for flowers. Ingredients: 3 teaspoons CMC or Tylose powder …

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Pavlova with Passion Fruit Curd and Berries

Pavlova with Passion Fruit Curd and Berries Nothing beats the classics when it comes to pavlova. I have updated my basic recipe with some tangy passionfruit curd. Fresh berries, cream, and curd are all this pavlova needs to be a perfectly balanced dessert. The one pictured here was thrown together in the space of a …

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