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    Saturday
    Mar282015

    Four and Twenty Blackbirds baked in a Pie cupcake

                            four and twenty blackbirds baked in a pie cupcake

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    Ahhhh ha ha, I was so tempted to make a cupcake from the original verse from 'Sing a Song of Sixpence' ...

    Sing a Song of Sixpence,
    A bag full of Rye,
    Four and twenty Naughty Boys,
    Baked in a Pye.
    Tommy Thumbs Pretty Song Book: published in London around 1744  wikipedia

    Instead I went with the modern to version to tie in with this cute retro pie bird from Tala that my friend Jacinta gave me.

    Thanks Jacinta, I love my pie bird :) 

    Live birds inside pies were actually served as an entremet during dinners in the 1500's. An "amusement" between courses, written about in Christoforo Ji Messiaburgo's cookbook on how to prepare a banquet, 'Banchetti composizioni di vivande e apparecchio generale'.

    Today's cupcake uses simple shapes, I've made a smaller cupcake but you could use a variation of the same design in a larger cake.

    I use the heavily fondanted (that's not a word, but you know what I mean) cupcakes as place setting markers, or central cake surrounded by the eating cupcakes.

    For a nursery rhyme theme go with the other verses, perhaps golden foil wrapped chocolate coins for...

    The king was in his counting house,
    Counting out his money;

    Mini honey cakes for...

    The queen was in the parlour,
    Eating bread and honey

    Start making today's cupcake by covering your ganached or butter cream topped cupcake with a thin layer of fondant. Today I use americolor ivory for the "pastry" colour. 

    Here I was still deciding what size bird head to go with, small if you want 24 birds in the pie or larger if you want the pie bird look.  

    Make your beaks, heads, cherries, wings etc with coloured fondant. I used a black food marker for the centre of the eyes and white food colour on the tip of a tooth pick to create a highlight on the eyes. 

    Roll more ivory coloured fondant out thinly and cut a circle big enough to cover the already fondant covered cupcake. Dampen the edges of most of the round (leave a little undampened so you can lift edge if you want a bird popping it's head out). Crimp the edges. 

    Cut, snip and generally poke holes through the top layer of fondant where you want your beaks, birds etc to be. Colour fondant using petal dusts and a small soft artists brush. I used Caroline's petal dusts, in brown, egg yellow and cream.  

    Fun part now... start inserting all your little pieces. Use a dampened paintbrush, water pen or cake glue to attach your pieces. Allow to dry and you've got your self a cute little cupcake that could be part of a major theme for your baby shower or the like event. 

    Happy Baking :) 

    Trivia: Four and Twenty pies are the iconic Australian meat pie synonymous with attending a football match. 

    Prefer a more realistic black bird... learn to a make a Raven

    Butterflies more your thing, learn to make a beaded sugar butterfly 

    Friday
    Mar202015

    Come on get Happy Partridge Family cupcakes

                                                  come on get happy partridge family cupcakes

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    Ear worm: An earworm, sometimes known as a brainworm, is a catchy piece of music that continually repeats through a person's mind after it is no longer playing  wikipedia 

    Isn't it the worst thing (ok not the worst thing, but come with me here) when a song or jingle gets stuck in your head. 

    I saw a bright yellow fluffy Easter chick in a half shell at the supermarket, that made me think of The Partridge Family opening credits, which led me to singing in my head 'C'mon get Happy' for the rest of the day. I didn't know all the lyrics so it was "Hello world dah duh dah GET HAPPY" :D  

    Having a 70's theme party? Or perhaps you mum still has her David Cassidy posters and you want to make her some partridges...   

    fondant coloured with blue, yellow and red

    Trivia; the artwork on the partridge family bus was inspired by the work of Piet Mondrian a dutch artist 1872-1944 

    Start with brightly colouring your fondant, I've used Americolor gel pastes today: electric blue, yellow, pink, purple, red red for the fondant and bright white for the toothpicks I used for the legs. A black food marker was used for the eyes. 

    My partridges shaped from white fondant are "chubby" because I thought it was cuter. 

    I started with this shape and pulled the top over to one side. Insert half a white food colour painted toothpick for each leg on the small partridges. 

    toothpicks painted with white food colour... make sure people know there is toothpicks in these cakes

    Roll out your pre coloured fondant, cut into tear drop shapes (for the large bird I used a round cutter and trimmed to shape). Dampen the back of your partridges and apply coloured fondant shapes. Draw eyes on with a black food marker. Insert the birds into prepared cakes. Roll a small piece of white fondant into a snake shape, cut small pieces off to make birds feet. Apply feet by slightly dampening ends and pressing on base of legs, use a spare tooth pick to secure the feet in place.  

    All done except for song 'C'mon get Happy'  

    and Happy Baking :)  

    Chocolate Hot Cross buns anyone? Recipe here

    Planting an Easter garden you will need quick chocoalte soil 

    Saturday
    Mar072015

    Game of Thrones Cookies and Bee Mead

    Game of Thrones honey spiced cookies

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    Dang!!! You know I love a geek shop, and Warpzone Prints is a geeky cookie cutter paradise. The store sells a plethora of cutters including Harry Potter, Dr. Who, retro movie monsters, Bill Nye the science guy and today's Game of Thrones cutters. If your looking for something to wash down today's cookies, scroll right down to Bee Mead :) 

    Making stamped cookies; I've adapted my cookies from a Martha Stewart recipe for sugar cookies, but you could use your favourite sugar cookie recipe and reduce or even omit the baking powder. 

    Stamped Honey and Spice Sugar Cookies
    Makes about about 30
    Ingredients
    • 2 cups sifted plain flour (all-purpose) flour
    • 1/4 teaspoon baking powder
    • 1 tsp ground cinnamon
    • 1/4 tsp ground ginger
    • 1/4 tsp ground allspice or ground cardamom  
    • 2 tablespoons of *honey 
    • 1/2 cup butter (well softened)
    • 3/4 cup sugar
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    Extras: 
    An extra bowl of flour to flour rolling pin, bench and cookie cutters. 
    A soft new toothbrush or other small cleaning brush to clean cutters. 
    Enough room in your freezer to slide in cookie trays to chill dough cut outs. 
    Method
    1. In a large bowl, sift together flour, spices and baking powder. Set aside.
    2. In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until fluffy, about 3 minutes. Add egg & honey beat until smooth, 1 minute.
    3. Add reserved flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla. Wrap dough in plastic, and refrigerate for about 45 minutes.
    4. Position two racks in oven; preheat oven to 160 Celsius (325 degrees). Line two baking trays with baking paper or a non-stick baking mat; set aside.
    5. On a well-floured work surface, roll out chilled dough to 0.3 cm (1/8 inch) thick (you can roll between two sheets of non stick paper if you prefer). Stamp out cookies with your floured cookie cutters. With a metal spatula, transfer whole cookies to the prepared baking trays. Brush off excess flour with a small brush. the center details of the cutters are weaker, stamp your cookies with gentle but even pressure.
    Flouring your cutters and cookie spatula will make working the dough that much easier.
    Brush off excess flour with a small artists brush
    .

    6. Transfer baking tray to the *freezer, and chill until cookie dough is firm, about 15 minutes. Place the baking tray in the oven, and bake cookies for 6 to 10 minutes. 

    7. Let the cookies cool on the baking sheet for about 3 minutes, and then use a metal spatula to transfer them to a wire rack to cool completely. Cookies will keep at room temperature in an airtight container for up to 5 days. 
    * left your cookie cutouts too long in the freezer and they are frozen? Don't worry, just bake them a few minutes longer. 

    *I used honey in these cookies, when you are baking with honey you will  notice your baked goods will brown more quickly... keep an eye on them, particularly if your stamped cookie has small protruding parts like wolves ears. 

    Hand wash your cutters in warm soapy water, using a soft toothbrush/small cleaning brush to clean dough still left in details.

    Friends and family took the opportunity to partake in a Bee Mead tasting last week. Pure Australian Clover Honey is combined with New Zealand Manuka honey to produce this light and refreshing take on mead. "Refreshing" was the word coined by everyone that tried it. If you are a mead connoisseur Bee Mead probably isn't going to hit the spot with you, but for the rest of us I can't think of a better "Games of Thrones"  season returns beverage. Bee Mead is a clear lightly sparkling, ciderish and meadish (my blog I can make up words!!) with final note of honey tasting drink. My stepson Dan thought it was highly drinkable, with not too much sweetness. My friend Jacinta thought it was surprising (in a good way), light and refreshing.  Bee Mead is available in honey, honey ginger and lime/lemon.... we tried the honey. Serve well chilled or over ice.... in your Game of Thrones goblet of course.   Pop over to the Bee Mead website for more information.  Dan Murphy's is selling it in Australia. 

    Happy Baking :) 

    In the mood for honey? Honey Joy cupcakes here

    Sunday
    Feb012015

    Brûlée crusted Fig cupcake 

    Brûlée crusted Fig cupcake 

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    Fresh fruit brulee crust ... yummm!

    Not too exciting if you are located in the UK but for Australian's "Yay" a range of Billingtons Sugar is available from Woolworths (at least in Victoria). The range includes the much coveted muscovado and golden caster sugar. 

    Now you can bake cake, desserts and the like from your Nigella, Jamie, Mary Berry and Paul Hollywood books without substituting ingredients. Plus the golden caster sugar makes for a fabulous brûlée crust when sprinkled on cut fresh fruit and given a quick torch. 

    Sprinkling cut fruit with *golden caster sugar and "torching" makes for a quick dessert cupcake topper.

    Whether from a kitchenware store or the hardware shop, mini blow torches make quick work of melting sugar into a caramel crust.

    Very ripe fruits only hold the brûlée for a few minutes before they start to dissolve into a lovely caramelly drizzle... perfect topper for dessert cupcakes, cheesecake or even a pavlova. My stepson (when he was old enough to wield a torch) loved making brûlée crusted banana slices to serve with vanilla ice-cream. Brûlée fruit is wickedly good on cornflakes, your porridge or morning yoghurt. 

    Today I used fresh figs, but halves of small ripe plums, or apricots, wedges of fresh peach, banana slices, orange segments and the like make a fab quick dessert. Cupcake bases that work well include almond sponge, vanilla sponge or butter cake, spiced and nut flour cakes. Ummm, something creamy for the topping is good, whipped cream, cream fraiche, a yoghurt whipped cream combo or perhaps your favourite butter cream. 

    Have your cupcakes ready and just before serving lay you pieces of fruit cut side up on a baking sheet. Sprinkle with golden caster sugar, liberally (but don't go crazy!!). Light your torch, pass the flame over the sugared fruit pieces (almost like spray painting, even sweeps) holding the tip of your torch 7-8 cm (around 3 inches) away from the sugar. You sugar will start to bubble and caramelise. All done,  just wait a few minutes before handling, sugar drips burn! Enjoy. 

    Happy Baking :)

    * can't get golden caster sugar? raw or white caster sugar work well or just plain white sugar in a pinch.  

    Ready to stretch your sugar skills? How about a toffee dipped hazelnuts or banana chips how to...

    Want to know more about brown sugar? Updated chart here 

    Thursday
    Jan292015

    Only a Time Lord knows what season it is cupcake

    'Only a Time Lord knows what season it is' Doctor Who cupcake

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    You haven't even got time to put away your Christmas hat and it's time for Easter, well that's according to Australias major retailers. Hot Cross Buns and Easter Eggs have been on sale since January 5th. Easter Sunday is April 5th, Easter now runs a quarter of the year???

    Waiting in the queue at the supermarket... on the right of me a clearance rack of candy canes, on the left of me freshly baked hot cross buns, not forgetting the racks of foil wrapped chocolate easter eggs and the gaudy (or romantic... but it's the supermarket queue and romance isn't in the air) Valentines day cards.  

    But I did love Peter Capaldi in his first season as the Doctor in BBC's Doctor Who. So today we have a Time Lord figure. He started when I was practicing figure modelling and ended up being a center display cupcake for a Doctor Who cookie platter. 

    "Practice" it's boring I know, but it's how you get better. 

    I started with a print out of Peter Capaldi photos as the Doctor.

    Here is an earlier model of Peter Capaldi when I was toying with the idea of full caricature. The day was warm and he was still very soft and his hair is not attached as I was checking height.  I chickened out on the over blown features and went for a partial caricature... even then he had an eye removed and replaced after it looked, umm well I think the technical term would be "squiffy":) 

    You have to be fast!!! When working with fondant you have to be fast, drying time is in minutes for modelling. I used a 3 parts fondant to one part modelling chocolate to give me another 5 to 10 minutes to finish face. 

    Green: the green fondant here shows you the basic "eggish" shape most heads start with. I get ready with all the other pieces, such a nose, ears, eyebrows etc. You will have a series of wedges, beans, ovals and snake shapes. Then you start putting together and sculpting your head. I apply pieces with a small damp brush then use modelling tools and fingers to shape. You can give yourself a few more minutes by keeping pieces covered in glad wrap.

    If you don't use modelling chocolate mixed with fondant you might find yourself with the dreaded "elephant skin" as the fondant icing dries. 

    I use Bakels white fondant almost exclusively, colour with gel paste. CMC powder was mixed in the black and red fondant to firm.  

    Have fun, happy baking and do give modelling a figure a try :) 

    Proving I'm a bit of a sucker for a huge topper ... make  Eric the Valentine Emu

    or try a 'Love Caramel Cupcake' 

    Tuesday
    Oct282014

    Halloween Cake Lace Butterflies

                                   metallic cake lace butterflies 

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    Can butterflies be creepy? I thought so when I was saying to a friend I was planning on making butterflies for Halloween, they disagreed but hey, I was determined to get more use out my gorgeous but expensive Claire Bowman silicone butterfly mat.

    Claire Bowman making cake lace butterflies

    As seen in the video, butterflies made the Claire Bowman way usually have a *first layer of pre made metallic icing and after baking a second layer of white cake lace icing. The second layer is to prevent brittleness, but since I haven't had a problem with the butterflies being brittle I just used one layer of silver.

    I baked the mat/butterflies for 5 minutes at 60 cel (140 F) . Leave to cool for a few minutes, check a butterfly by lifting a corner... they should peel off easily. If your butterfly still seems to soft, return to oven for a few more minutes.

    Once baked, I placed my butterflies on the back of an egg carton covered with plastic wrap to add shape.

    When fully set, a soft brush was used to dust on cake decorating black shimmer dust. The finished butterflies reminded me of vintage marcasite brooches. Attach the butterflies to cocktail and dessert glasses with a *tiny dab of cake glue and of course the butterflies make the perfect toppers for your Halloween cupcakes, chocolate truffles and cookies too.

     *for use on the glasses the single layer cake lace worked perfectly, staying firm and in shape all day. If you need to manipulate the butterflies further then I would recommended following Claire Bowman's instructions. 

    *make sure you only use a dot of cake glue if the butterflies become wet they will dissolve. 

    Happy Baking :)  

    You might also be interested in an attack of the swamp zombie cupcake

    or perhaps Poe is more to you liking with The Raven and Black Cat cupcakes

    Monday
    Oct202014

    Heston's Triple Cooked Chips

                                     heston's triple cooked chips with their crisp glass like finish

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    Heston Blumenthal is popping up in my home state of Melbourne, well at least his world renowned UK restaurant 'The Fat Duck' is. For sixth months from February 15th 2015 the 'The Fat Duck' will be at Crown Casino. With only 16,000 seats available those hoping get a table must enter an online ballot. The ballot is open until midnight October 26th, if your successful break open your piggy bank to pay $525.00 per person without drinks. 

    Dang, I want to experience four plus hours and 12 - 15 magical courses but I might have to settle for Heston's triple cooked chips.

    Watch Heston himself make his chips, this video stops at final fry.

    Heston's Triple Cooked Chips

    Ingredients

    1 kg (2.2lb) of potatoes ...  (use the best frying potato in your area)

    Grapeseed oil for deep frying 

    salt

    chips cut not too big or too small ... shhh, I had a ruler out the first time I made them. 

    Method

    Put the cut chips into a bowl under running water for 5 minutes to wash the starch off. Ok, being on water restrictions a lot here, I caught as much water as I could and transferred it to the garden. 

    The weird step; Place 2 litres (8 cups) of cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20–30 minutes, depending on the potato).

    Carefully, no really "carefully", remove the cooked chips with a slotted spoon and place them on a cooling rack to dry out. Then place the rack in the freezer for at least 1 hour to remove more moisture.

    Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10 cm - 4 inches) to 130ºC (266F). Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on paper towel.

    Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. You can do this ahead and store the chips in fridge for up to three days. 

    Heat the oil in the deep-fat fryer or deep pan to 180ºC (356F) and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with salt.

    I served the chips wrapped in food colouring printed newspaper, for a fun nostalgic presentation. 

    The best chips we have ever had... the most work for a chip... longest time investment for a chip... but oh baby it's a great chip! 

    Haven't entered the ballot yet and want to try for a booking ... head on over to The Fat Duck/Crown Melbourne.

    Happy Baking :) 

    You might also be interested in Nutella Dust

    Thursday
    Oct162014

    Half a Grasshopper Pie

                                                   Half a Grasshopper Pie

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    Grasshopper Cocktail: The drink reputedly originated at Tujague's in the French Quarter New Orleans. The cocktail contains equal amounts of creme de menthe and white creme de cacao with added cream and shaken with ice.

    You start with the thought "I'm going to make Nigella Lawson's Grasshopper pie", that was until you realise you don't have and can't get some of the ingredients.... which brings us to today's recipe a "half a grasshopper pie".

    I thought I did, I thought I did... have whie creme de cacao. I didn't. We don't have Bourbon biscuits here but I'm Australian so dark chocolate Tims Tams it was. 

    Tim Tams: chocolate coated and chocolate cream filled biscuits (cookies) popular in Australia, use the equivalent in you country i.e. chocolate coated oreos. 

    We also don't have the mini white marshmallows Nigella uses here so I thought white soft eating marshmallows will do. Three supermarkets later I cannot buy white marshmallows, I can buy fruit swirled, chocolate dipped, pink and white mixed but no "white". 

    Yep, this is why I found myself separating pink from white marshmallows. I've since found out Aldi in Australia has white eating marshmallows... dang I should have asked my all knowing friend Jacinta first! 

    Half a Grasshopper Pie recipe

    1 loose bottomed 25x5 cm (10x2 inch) fluted tart tin

    300g grams (10.5oz) of chocolate coated cream biscuits (approx one and half packs of dark chocolate Tim Tams) 

    50g (1.75oz) of dark chocolate (I used Lindt 70%)

    50g (1.75oz) softened butter

    200g (7oz) grams soft white eating marshmallows (cut in half or quarters depending on size)

    2tsp of pure vanilla extract/essence

    80ml (2.7 fluid ozs) green creme de methe 

    125ml (4.22 fluid ozs) milk

    375ml (12.7 fluid ozs) thickened cream

    few drops of green food colouring

    *optional vanilla whipped cream, fresh mint and chocolate curls to serve

     

    oiled scissor blades make short work of cutting marshmallows 

    Process the chocolate biscuits (cookies) with the chocolate in a food processor until it's a rough crumb, add the butter and pulse until it just comes together. 

    Base processing finished and ready to press into shell. 

    Using the back of a spoon or your hands press the crumbs evenly around the base and sides of fluted tart tin. Make sure you press firmly, particularly around the edges coming up the sides. Refrigerate the base. 

    Put the cut marshmallows with the milk in a small saucepan, *over low heat. Once the milk starts to foam around the edges, remove from heat and stir marshmallows to completely melt in. Pour into a heat proof bowl, stir in the creme de menthe, vanilla and green food colouring if using. Set aside to cool. 

    Whisk the cream until soft peak stage (it will hold it's shape but drop gently off a spoon), add cooled marshmallow mixture. Whisk until combined but not over beaten. 

    Pour mixture into chilled crust. Spread lightly to fill shell evenly, create a few swirls or smoother finish... whatever you prefer.

    Refrigerate pie a minimum of four hours, use a plastic dome lid or aluminium foil to create a dome over the pie. You don't want the surface to be touched.

    When ready to serve either top with crushed chocolate biscuits (cookies) or as I did with a dollop of vanilla white cream, chocolate curls and a fresh mint leaf. 

    * Trouble shooting: gentle, gentle heat melting marshmallows if the mixture boils the marshmallows don't reset. 

    * a delicate texture similar to a Sara Lee Bavarian dessert, this pie needs to be refrigerated... it will collapse if left in a warm place. 

    Was the pie worth it? Absolutely!!  Happy Baking :) 

    You might also be interested in Ode to Bounty Bar cupcakes   

    Tuesday
    Oct142014

    50 Shades of Grey cupcake

    50 Shades of Grey cupcake

    Join me on Facebook... still the fastest way to have your questions answered! 

    Another Monday at the nursing home, By the Light of the Silvery Moon tinkles in the main rooms piano sing-a-long session, yet a short distance away rap in the way of Kanye West Bound 2 is blaring from one of the residents rooms. It's a 50 shades of Grey cupcake idea in the making! 

    I've been gone for almost a year, during that time my Dad has gone into a nursing home with dementia and my health has deteriorated, leading to time split between doctors, hospitals and the nursing home. It's baking and cooking that have kept me going throughout and I'm so excited to be back!! I've learnt lots of new techniques to share with you, and of course I'll have to do a Halloween cupcake or two in the next week.

     

    Definitely aiming for ummm "slightly" more detailed tutorials than this... but it's first day back and I'm out the swing, or is that the loop? Oh you know what I mean. The elderly lady is a "marked head" figure, roll a ball of fondant and mark out eyes, nose, mouth with a toothpick, piping tip or cake tool. This type of head is quick and useful, it can be a man, woman, baby even a dog.  

    I'm so looking forward to getting back into all things bakerrrrrryish.  

    Happy Baking :) 

    You might also be interested in Hippy Dippy using a clay gun to make hair, wool, grass etc. 

    Tuesday
    Nov052013

    Chocolate Soil 


    crystallised chocolate soil 

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    A two ingredient chocolate soil, I'll give you all the dirt today (ok couldn't resist) on how make it with the least amount of cleaning up.  

    With chocolate soil you can add crunch and texture to a plated dessert, make pot plant cupcakes, set up a garden scene for your cake or perhaps just sprinkle on your favourite ice-cream. 

    Flavour it up; you can use a flavoured dark chocolate i.e. blueberry, orange, mint etc for flavoured soil or add your own flavour by stirring in cinnamon, ginger, chilli flakes, a drop or two of peppermint oil or whatever takes your fancy. 

    We are aren't going to use a *candy thermometer, we are going to do this by eye... a photo will act as your guide. 

    Here we go...

    Chocolate Soil 

    Ingredients

    100g (3.5OZ) Caster Sugar

    75g (2.6OZ) Dark Chocolate roughly chopped (even if you don't usually like 70% dark chocolate, I would recommend using it here because your are adding sugar to counteract the bitterness)

    Tools.... a wire whisk and a baking tray lined with non stick paper ready for you to tip your completed soil on. 

    Method

    On you stove top in a small to medium saucepan add the caster sugar, gently pour in 2 tablespoons of cold water. We are being gentle so we don't splash sugar crystals on the side of the pan.

    Turn on your heat to high and you are going to just let it do it's thing without stirring, the sugar will dissolve and bubble and boil until you see "golden brown edges". 

    the center of the boiling sugar is still clear, the edges have changed to golden brown. 

    have your roughly chopped chocolate ready to go

    Immediately remove saucepan from the heat and all at once whisk in the chocolate, along with any flavouring if using. Don't forget to whisk around the edges. Whisk until all the chocolate is coated, this doesn't take long ... a couple of minutes.

    it starts to look like "soil" almost instantly 

    Yep, you're done, it's finished and ready to poured onto your non stick paper prepared baking tray to cool.

    finished chocolate soil

    Once cool, store in an airtight container for up to a week, or freeze up to a month.

    *I've adapted this recipe from Heston Blumenthal's chocolate soil... halved the sugar and made it a simpler soil. His recipe has many more elements and is part of his wickedly delicious tiramisu recipe. Check out Hestons tiramisu on SBS food

    Clean up tips: Remember how we cleaned up our sugar work saucepans? It's the same today, fill your saucepan with water, bring to the boil, empty the water out and wash as per usual. Clean your whisk the same way, boiling water will remove any stuck on crystallised chocolate.

    *really want to, need to, use a candy thermometer... 135 cel or 275 F. 

    Happy Baking :) 

    You've made the soil now make the dust... Nutella dust 

    You might be interested in Christmas Pie Pops with recipe for Grand Marnier fruit mince