Macaroon success

5 May

Well I have been obsessing over perfecting macaroons recently.

I think after a few failed attempts I may have got the hang of it.

First off all separate 3 eggs and let the whites come to room temperature.

In another bowl weigh out 125g ground almonds
210g icing sugar

Wizz them in food processor for a minute or so them scrape down the sides and process for another minute.

Weigh 30g of white caster sugar
Make sure it is close to your working area. Put your egg whites in the bowl. Start beating them at medium/high speed with your mixer. Once they start to get bubbly and white and you see your whisk is lightly leaving marks, add a tablespoon of the granulated sugar.

Continue beating and add the remaining sugar slowly over the next minute or two. Your eggs will now be white and fluffy but not stiff enough. Continue beating at high speed until peaks form. When the egg whites are ready, you’ll notice that they seem dense and creamy.

If you wish to add color, now is the time to do so as adding it after makes the mixture too runny. I made lemon macarons. I use paste colour and just add a little. Gently fold in the color using a spatula: slide your spatula on the side of the bowl under the egg whites and bring the bottom up to the top. Repeat this until the color is evenly blended. Now is not the time to be in a hurry: DO NOT whisk as it will deflate your egg whites and your batter will be ruined. At this point, the color of your batter (if you added food coloring) should be at least as intense as you want the final macaron to be. It will intensify and brighten a bit when you add the almonds/sugar mixture.

The batter should be light a fluffy.

Using a folding motion, start mixing in your dry ingredients a little at a time. Carefully blend everything together, always sliding your spatula to the bottom of the bowl and back up to make sure no pockets of dry ingredients remain.

When your batter is evenly blended, it will look shiny and creamy:

Line baking sheets with baking parchment.

Fill a piping bag and pipe small discs onto the sheet. Use a one and a half inch cookie cutter. Make sure they have some depth to them or else your macaroons will be too flat!

Once piped leave them on the side for at least 20 mins to develop a crust before baking.

I had my fan oven on 130 and baked then for 18 minutes.

Leave them to cool on the parchment Paper. Once cooled they can be easily peeled off the paper and filled with whatever you choose ganache, cream, chocolate, buttercream.

If you have done them right your macaroons should stand on their sides.

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Aside

Busy times crea…

30 Apr

Busy times at the moment creating a new website. http://www.derbyweddingcakes.co.uk

I’m making a challenging wedding cake this week. It is for a geologist  so the top of the cake is going to be a rock formation! Airbrush will be coming out for this masterpiece. It is going to loosehill lodge on saturday.

I am going to be doing my last wedding fayre for the spring season at Breadsall Priory 13th May. Hoping to have a few more new designs made up to showcase there plus lots of mini cupcakes to try.

Having some new stickers and cards designed also to be ready for the Belper Food Fair on 15th July. I will have a stand there selling cupcakes, cookies, gingerbread men, cake pops, traybakes and big slices of yummy cakes. I will need to get my thinking cap on for ideas on stall layout and decoration. It has been a really busy event the last few years so I will make sure I bake up enough for everyone.

Derby wedding fayres

6 Oct

Busy few weeks with wedding fayres at Debenhams Derby, Derby conference centre and Mickleover court hotel. Lots of other cake stands there so hoping my cakes stand out.

My banner stand that was designed by Gareth at evoke creative Sheffield www.evokecreative.co.uk then printed by paul at www.exhibitionbannersuk.co.uk so happy with it I couldnt stop admiring it!

The sample table at the 1st wedding fayre was maybe a little well stocked and I did have to bring a lot of cake back with me so learnt a lesson there although the coconut flavours and mint choc chip went down well.

Another wedding fayre this weekend at Shottle Hall www.shottlehall.co.uk
Lots of wedding display cakes to show along with some delicious cake samples. Hoping for lots of brides to be having a look at all there is to offer from various suppliers on the day.

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wedding cakes derby

20 Sep

successfully started a blog…..

Getting to grips with all this new technology and really should get some work done. People will be wanting their cakes!

Football shirt, Armchair cake, Little mermaid cake and a Derby county theme.

derby wedding cakes

20 Sep

I have had the brilliant Neal Morgan from Neal Morgan wedding photography here today taking fantastic shots of my new collection of display cakes ready for the Autumn shows.  They all look amazing and I cant wait to get all my new media printed out with the new images on.

Also I have  got T-shirts and tablecloths being printed by Steve Lilley who goes above and beyond to do things for other people in the wedding professionals network.

Gareth Scott at Evoke creative has designed me a  fabulous new logo. so I’m all set for a new season.

I have been trying out lots of new cake recipes such as mint choc chip, chunky monkey, orange and almond, coconut and lime, hidden raspberry, coconut and cherry, mocha, pina colada, banoffee!! although after all that work in my opinion the traditional are still the best……

Hello world!

20 Sep

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