MARY POPPINS AFTERNOON TEA PART 2
MARY POPPINS AFTERNOON TEA PART 2
Coincidentally on the same date 2 years later 25th September 2020 and 25th September 2022. I knew from the planning there was more room for further development with dishes. Often the case with me at least, i am very ambitious with the amount of treats i make. This does mean ideas do go undeveloped and left out from the menu. This year with all my sequel teas, has given me the chance to bring…
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Sis purchased this 15cm Mango Lychee Cake (S$29.90) from Emicakes during their online flash sale. The confection spotted a pale yellow cream coat with pastel pink frosting and simple white chocolate decorations. Cutting out a slice, there are three layers of chiffon cake sandwiching two layers of mango mousse with lychee chunks, albeit the canned stuff. On the first bite, you get the perfumed taste of canned fruit; guess they made full use of the lychee syrup too. :D Then came the texture of the fruit and the sweetness which is a little cloying for me as there are no acidity to balance it out. Overall, was a decent treat but not something I would buy again.
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Finally making a recipe I'm going to feature in Enigmatic Confections!
In about an hour we're going to find out if I can actually roll and coat truffles properly.
Also going to pretend the food coloring turned it a better color than it is. Sickly purple was not what I was going for.
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My goddess… this cake is stunning. I don’t think I could cut it to eat it. What a fantasy of a confection. From #artmeetthekitchen #magic #homespunmagic #foodismagic #beautiful #cake #cakedecorating #confection #holiday #baking #art (at New York, New York) https://www.instagram.com/p/Cmt6pkcrv8q/?igshid=NGJjMDIxMWI=
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Learning to bake is hard enough when most baking info is hyper specific recipes ("the best ever!" "just like my mom made!" "I work-shopped this recipe for 1,000 years - it requires butter, lard, *and* shortening!" "if your flour isn't literal icechips your house will explode!") and specified by volume ("packed and levelled!"), but occasionally you also find this:
A *mix* of volume and weight *and* US and metric - regardless of whether you pick US or metric.
😞
I'm sure this is just a mistake. I'm sure. It must be.
Surely.
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Homemade Baklava
Ingredients:
1 package (16 ounces) phyllo dough, thawed
1 cup unsalted butter, melted
2 cups mixed nuts (such as walnuts, pistachios, and almonds), finely chopped
1 teaspoon ground cinnamon
1 cup granulated sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 cinnamon stick (optional)
Chopped pistachios for garnish (optional)
Instructions:
Step 1: Prepare the Nut Mixture
In a bowl, combine the mixed nuts and ground cinnamon. Set aside.
Step 2: Prepare the Syrup
In a saucepan, combine the granulated sugar, water, honey, vanilla extract, and cinnamon stick (if using).
Bring the mixture to a boil over medium heat, stirring occasionally.
Once boiling, reduce the heat to low and simmer for about 10-15 minutes until the syrup slightly thickens. Remove from heat and set aside to cool.
Step 3: Assemble the Baklava
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Unroll the thawed phyllo dough and cover it with a damp towel to prevent drying out.
Place one sheet of phyllo dough into the prepared baking dish, and brush it generously with melted butter.
Repeat layering sheets of phyllo dough and brushing each layer with melted butter until you have used about half of the phyllo dough.
Sprinkle half of the nut mixture evenly over the phyllo dough layers.
Step 4: Continue Layering
Continue layering the remaining phyllo dough sheets, brushing each layer with melted butter.
Sprinkle the remaining nut mixture evenly over the top layer of phyllo dough.
Using a sharp knife, carefully cut the baklava into diamond or square-shaped pieces.
Step 5: Bake and Finish
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the baklava is golden brown and crisp.
Remove the baklava from the oven and immediately pour the cooled syrup over the hot baklava.
Allow the baklava to cool completely in the baking dish to absorb the syrup.
Once cooled, garnish with chopped pistachios (if using).
Serve and enjoy your homemade baklava!
Note: Baklava can be stored in an airtight container at room temperature for up to one week. The flavors will continue to meld and develop over time, making it even more delicious with each passing day.
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