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    Entries in baking (62)

    Tuesday
    Nov272012

    Raspberry Custard Melting Moments recipe

                                        raspberry custard melting moments 

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    Melting moments biscuits (cookies) are popular in Australian cafes and loved by home bakers.

    Yum, melting moments today; the soft textured shortbreads sandwiched with a sweet filling are perfect to serve with a cup of tea or favourite brewed beverage (I mean coffee, not beer... but hey I'm not one to judge). 

    popular brands of custard powder

    Now I've used 'custard powder' as part of the flour component of the recipe, it gives the biscuits a golden glow and a slight custard flavour. Custard powder is a commercial product that Aussies and Brits have been raised with, you can replace with an equal amount of cornflour if desired.

    Mine have a white chocolate raspberry ganache filling, but they can also be filled with butter cream or even a simple icing. 

    Raspberry Custard Melting Moments

    adapted from Donna Hay's 'modern classics book 2'

    Preheat oven to 160C (320F)

    line two baking trays with non stick paper

    makes 36 biscuits (18 sandwiched)

    ingredients

    175g unsalted butter, cubed and softened 

    1/4 cup pure icing sugar (confectioners sugar)

    1 tsp pure vanilla extract/essence 

    1 cup plain flour, (all purpose) sifted

    1/4 cup custard powder sifted 

    pinch of salt

    filling

    90 ml (3 fluid oz) pouring cream

    2 tablespoons of raspberry puree (squashed fresh or frozen raspberries pushed through a sieve)

    2 tablespoons of homemade or best quality raspberry jam

    1 piece of lemon zest (use a potato peeler)

    180 grams (6.34 oz) white eating chocolate finely chopped 

    method

    Place the cubed softened butter, icing sugar and vanilla in the bowl of electric mixer and beat on medium high speed until light and fluffy. 

    what light and fluffy looks like

    With a spatula or metal spoon stir through the sifted flour, custard powder and salt. You're just stirring until the ingredients are just combined, excess stirring with cause the gluten to develop and toughen the resulting cookies.

    Ok, if your mixture is too soft to roll into balls pop the whole bowl in the fridge for 20-30 minutes to firm up enough to roll teaspoons of the mixture into balls.

    Divide the balls between lined trays. Use a fork to press gently on top of each ball to make a indented pattern.

    Bake biscuits 15 to 17 minutes until lightly golden. 

    Set aside to cool.

    Make the filling by heating the cream, raspberry puree, raspberry jam and lemon zest stirring gently to incorporate until the cream "just" comes to the boil. Remove from heat, remove the lemon zest and pour hot mixture over the white chocolate, stir until smooth. Allow to cool until thick enough to spread.

    pipe the filling like I have with raspberry or plop on a little like I have with the *vanilla nutmeg

    Spread or pipe filling onto 18 cookie halves and sandwich with another cookie.

    Melted moments benefit from being stored overnight before eating... if you can wait!!

    Oh, I made up gift tins using small blank tins and printed labels on A4 paper. Clip art reindeer from Microsoft clip art.

    Goodness, this story is getting longer and longer I'll go before we hear the New Year countdown.

    Happy Baking :)

    *vanilla nutmeg filling; follow instructions for raspberry filling omitting the jam, raspberry puree and lemon. Once melted add one teaspoon of pure vanilla extract. Allow to cool until thick enough to spread. Grate fresh nutmeg on filling before sandwiching cookie.

     

    You might also be interested in making you own raspberry jam

    Got leftover custard powder, why not give 'Mum's vanilla slices' a try?

    Friday
    Oct122012

    New release Cake, Cookie and Baking Books

    Yes, it's that time of year for a sneak peak at the new and upcoming baking book releases.

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    Starting with a book that is not strictly "baking", but you know it will include baking as we are talking about much anticipated first book by the brilliant blogger Deb Perelman, yes it's the Smitten Kitchen cookbook. The 336 page book has over 100 mostly new recipes, (with some of your favourites in there too) and hundreds of colour photos.

    Oh my goodness don't know Deb's work, then rush over to her blog  ...hang on a sec, stay around and read my blog post first :P 

    UK or Australian, our release date is next year. Can't wait? Amazon (US) has the book for preorder now for a October 30 release date  The Smitten Kitchen Cookbook 

    This next book makes me smile just thinging about it. Bakerella the queen of cake pops, has a holiday book coming out October 17 aptly named 'Cake Pops Holidays' this title contains more than 40 holiday mini treats. How cute are those polar bears on the cover!! Watch Bakerella herself intro Cake Pops Holidays...

    'Decorating Cookies 60+ designs for holidays, celebrations and everyday' was released this week. Not only do you get the expertise of author/blogger Bridget Edwards of Bake at 350the book also includes guest appearances by five guest-star baker-bloggers each share a special decorating technique: Amanda Rettke of i am baker, Marian Poirer of Sweetopia, Gail Dosik of One Tough Cookie, Meaghan Mountford of The Decorated Cookie, and Callye Alvarado of The Sweet Adventures of Sugarbelle. A must have book for the cookie inclined. 

    Jeanne Sauvage of Art of Gluten-Free Baking  is releasing her book 'Gluten-free Baking for the Holidays' this month. The 168 page book makes for a perfect gift for gluten intolerant baker on your Christmas list, but I want it to whip up gluten-free holiday treats for friends. 

    Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats

    Moving away from bloggers and onto celebrity cupcakey ladies with your favourite sister act from DC Cupcakes. Yes, Katherine and Sophie have a new book for the holiday season... would make a lovely Christmas gift for a fan or if you are unfamiliar with the girls there is a very good preview of this book on Amazon's 'look inside' feature, you can read the index, see samples of recipes and their signature frosting swirl.  Sweet Celebrations: Our Favorite Cupcake Recipes, Memories, and Decorating Secrets That Add Sparkle to Any Occasion

     

    Didn't think I needed another Peggy Porschen book and then she goes and writes one where the emphasis is more on afternoon tea. There is a chapter on sweet treats, one on cupcakes and many more delicious sounding baked goods. *Hint, hint loved ones... I want this book! This book has already been released in the UK market and is well reviewed on UK Amazon Due for release in the US November 29th... note the different cover pic for the US market.

     

    Adore. Adore Thomas Keller. From the 'French Laundry Cookbook' to 'Ad Hoc at Home', Thomas Keller is a rare combination of a fine chef and a fine writer. That's why the 'Bouchon Bakery' being released October 23rd is my one must have this year!

     

    Not from the UK? You may not know who Paul Hollywood is, unless you have caught the "The Great British Bake Off" on cable. This silver fox is strict, a touch arrogant, charming and one fabulous baker. This book is well reviewed and includes a good "look inside" feature on Amazon UK.

    Also available on Amazon US How to Bake  Watch Paul intro his book and make flatbread....

     I must admit I'm a bit of a sucker for single subject cookbooks and even though I have no idea who 'Miss Madeleine' is; the promise of these little tea cakes, plain ones, dipped ones, gluten-free ones, vegan ones and chocolate ones was too much for me and I have ordered a copy.  We Love Madeleines Amazon US

    Another single subject book in the 'Secrets of Eclairs'. I saw a friends copy of this book during the week, nice. Clear instructions on baking eclair shells, lots of tips, flavours, variations of fillings and toppings. Though, some ingredients such as liquid fondant may not be easily available in some places. This book would suit a more adventurous baker. Amazon UK.

    available from secondary sellers Amazon US Secrets of Eclairs

    An Australian books rounds out the list; the 'Sweet Studio' by Darren Purchese. Australians would know Darren from his appearance on MasterChef. Watch Darren and have a sneak peak at the gorgeous Chapel st Bakery.

    the book is available for preorder from Fishpond (AU) and Amazon US Sweet Studio

    Have I missed you favourite new release? Let me know in the comments section or find me on Facebook

    Happy Baking :)

    Thursday
    Oct112012

    Caramel Cashew White Chocolate Cookies

    caramel cashew white chocolate cookies

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    Mini cookies with a big caramel flavour today :) 

    I love the Christmas season; minimalists decide there is no such thing as too much tinsel, elegant women don flashing ruldolph pins (there might be Christmas cocktails involved in this), ditto with baking where your famous 85% chocolate fondant will be replaced with more than one can of sweetened condensed milk in some Christmassy treat.

    For me, I don't usually shop the commerical lollies isle... but at Christmas if it can be crushed, melted or thrown in whole it's included. 

    Today I utilised hard butter candies (Werther's Original) for their unmistakable caramel flavour and Nestle caramel bits, which are new to the Australian market. Oh, plus white chocolate and cashews "just because". 

    Nestle caramel bits and Werther's Original butter candies

    Caramel Cashew White Chocolate Mini Cookies 

    makes 4 to 5 dozen, plenty to pack up for Christmas gift giving

    Ingredients
    1 cup of Nestle caramel bits (caramel choc chips)
    1 cup white eating chocolate chopped into small chunks
    2 Werther's Original 50gram (1.75oz) rolls of butter candy  *ground to a fine powder
    1 cup dry roasted unsalted cashew nuts, roughly chopped
    2 cups plain flour (all purpose)
    1 tsp salt
    1 tsp baking powder
    250g well-softened unsalted butter (1 cup)
    2/3 cup light brown sugar
    1/4 cup dark brown sugar
    1/2 cup granulated white sugar
    1 tsp pure vanilla extract or essence
    2 tbsp water
    1 egg
    *I thought it would nice to include "bits" of candy, but as you can see from batch one... the candy melted/popped. Batch two; I ground the candies to a powder in the food processor to get the result I wanted. 

     

     Method

    Preheat the oven to 180C (360F).

    Sift together the flour, salt and baking powder into a bowl.·

    In a mixer, cream the butter and the three types of sugar. Add the vanilla extract, water and egg. Beat together until just incorporated.

    Beat in the flour mixture until just combined.

    Stir in the crushed/powdered candies, chocolate chunks, caramel bits, cashews. Drop small teaspoons of the mixture, well spaced, on to non-stick baking parchment.

     

    Three types of sugar used, dark brown, light brown and granulated white, you can replace dark with light if you can't find any at your local store.

    Bake for 6-8 minutes until golden around the edges. Cool on tray for 5 minutes, then transfer to a cooling rack to cool completely.

    Happy Baking :) 

    You might also be interested in brown sugar and making your own 

    Monday
    Oct012012

    Chocolate Scones

                                       chocolate chip hazelnut scones

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    I didn't go to high school, I went to a technical school which is a trade school. We had no english, literature, history, geography classes, learnt no languages, no grammar (you've just had that ahhh haaa moment haven't you?) instead we had the all encompassing "humanities class". Then there was shop classes, yes I learnt woodwork, sheet metal, electrical practice and so on... plus cooking. In cooking class we made preserves, fondant covered fruit cakes, choux pastry, doughs and everything in between including copious batches of scones.

    I made this scone cutter in sheetmetal class, I still use it to this day

    This is a tradional scone dough like I made at school, the type where the butter is rubbed in, with the addition of dark cocoa powder and Nestle choc bits that my step son Daniel liked to add to every single thing we baked when he was little. 

    Chocolate Scones 

    rich and chocolately but not over sweet, top with nutella or cherry jam and whipped cream... don't forgot an expresso or a cup of strong tea 

    Pre heat oven to 180c (360F) 

    line a baking tray with a non stick baking paper

    Ingredients

    2 1/2 cups self-raising flour (self rising flour)

    1/2 cup dark cocoa powder

    pinch of salt

    1/2 cup castor sugar (superfine sugar)

    80g of chilled butter cubed (2.8oz) 

    1 cup of milk ... plus a little more if needed

    250g bag Nestle dark choc bits (8.8oz dark choc chips)

    1/2 cup of toasted skinned and roughly chopped hazelnuts *you can leave them out if you don't like nuts

    Plus a little cocoa sifted through flour to sprinkle on bench top

    Method

    Sift together the flour, cocoa, castor sugar and salt into a bowl. Add the chilled butter and rub through with your finger tips until it resembles breadcrumbs. 

    Make a well in the centre and add milk, choc bits and nuts. Use a butter knife or flat bladed metal spatula to lightly mix the ingredients into a soft dough. If it seems a little dry, add another tablespoon of milk.

    Turn out the dough onto bench top that you first sprinkled with flour/cocoa. Don't knead the dough, but rather softly pat together. Pat or lightly roll the dough until it is 2cm (a little under 1 inch) thick. 

    Using a 5 cm (2 inch) round cutter, cut scones and transfer to lined baking tray. Lightly pat or roll together extra dough between batches. 

    Bake for 12 to 15 minutes. Serve warm with topping of choice.

    Happy Baking :) 

     you might also be interested in quick chocolate dessert 

    Sunday
    Sep092012

    The Raven and The Black Cat Cupcakes

                                                    The  Raven cupcake

    Open here I flung the shutter, when, with many a flirt and flutter,
    In there stepped a stately raven of the saintly days of yore.
    Not the least obeisance made he; not a minute stopped or stayed he;
    But, with mien of lord or lady, perched above my chamber door -
    Perched upon a bust of Pallas just above my chamber door -
    Perched, and sat, and nothing more.

    The Raven Edgar Allan Poe 1845

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    Sorry, I've been missing for three months without explanation. I think "Annus Horribilis" sums it up. xx

    It was my step son Daniel who gave me his copy of Poe with a "read this again" order that has given me a much needed push to get up and going.  I'll be back full time September 24th... until then here is two cupcakes inspired by Edgar Allan Poe, a more traditional design and a naive/primitive design. 

    Want to make a raven? Here is how I make mine. 

    Using black fondant or modelling paste make the shape of the ravens body. With food colouring, colour a toothpick black and cut it in half, this will form the legs of the raven and secure the bird to the book.

    almost completed raven

    Add a beak, feathers and eyes to your raven. Insert toothpick halfs. Allow several hours to dry completely. 

    Fondant rolled onto the back of my baking mat was imprinted with this pattern for the book cover.

    The book is made from white fondant, make a book shaped brick of fondant, score edges to give the illusion of pages. To make the cover roll a piece of fondant (I used the back of baking making to add an imprinted pattern) and cut to fit your book. 

    for vintage feel to the book score sides unevenly for a well read look

    Dust the edges of your book with gold lustre dust. Dust the raven with dark blue or purple lustre dust. Dust the book cover with your colour of choice. Add decorations such as straps, book plate by colouring rolling and shaping small pieces of fondant. Insert the raven into the book and add four claws to make up each foot... three at the front and one rear "toe". 

                                 The Black Cat mini cupcake

    Pluto --this was the cat's name --was my favorite pet and playmate

     The Black Cat Edgar Allan Poe 1843

    Black cats remind me of childhood; black cat lollies, the black cat token on Cadbury Black Cat chocolates and reading The Black Cat by torchlight under the blankets.

    mum gave these Cadbury chocolate box tokens when I was little, they became my barbies "kittens".

    black cat lollies

    The black cat fondant figure is formed almost totally from oval shapes. Can you see them in the cat? 

    An oval is stood on it's end and elongated into the cats body. An oval on it's side sliighly pushed inwards makes up the cats head. Small ovals shaped to form the eyes. Ovals are attached to the top of the head and pinched upwards for the ears. The nose is an oval pulled downwards. The legs and feet are made up of two varying sized ovals. 

    The whiskers and tail aren't ovals, but rather rolled black modelling paste. 

    A steamed finish gives it shine.

    Happy baking :) I'll see you all Septemeber 24th. Thank you for the support and I WILL be catching up with all those questions I have missed. 

    you may be interested in steamed finish for your cupcakes

    or getting an early start for Halloween with "Boo Cupcakes"

    Wednesday
    Jun132012

    Marshmallow Fluff in Australia

    Marshmallow Fluff is the number one item being searched for by Australians on this blog.

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    Wooo Hoooo!! I found Marshmallow Fluff today at my local shopping centre. Ok, this doesn't sound too exciting if your in the US and your local supermarket has loads of the sticky, sweet spreadable marshmallow; yet we Australians are dying to get our hands on it. I can see whoopie pies on the horizon... happy baking :)

    The Unique Pasta + Deli is situated on the corner of the fresh food court at Knox City. 

    A well stocked continental delicatessen with fresh pastas, sauces and antipasto. The staff are friendly and well informed plus I did spy pretty, pretty macarons in the front cabinet. Almost forgot... they have Marshmallow Fluff!!!

    Shop 1048 

    Knox City Shopping Centre

    Cnr Burwood Rd and Stud Rd 

    Wantirna South 3155

    Melbourne

    Phone 9837 5498

    Sunday
    May272012

    Little Bo Peep Cupcake - Steaming Fondant

                           little Bo Peep cupcake with steamed fondant finish

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    Been watching 'Cake Boss'? Always wanted to try steaming your fondant but worried your flowers will droop, your bows flop and your bits fall off? It's easier than you think, trays of fondanted cupcakes to your giant tiered creation literally take seconds to steam to that shiny finish you have always desired.

    A quick look at steaming today...

    my portable steamer for cakes... and my clothes when the fibromyalgia prevents me from ironing!

    Firstly, the steamer unit; we are talking "clothing steamers" here, the type you would use to get the wrinkles out of a business shirt or your work jacket. Clothes steamers are either freestanding (like the ones Buddy uses on Cake Boss) or portable like the one I use.

    I use a small portable steamer unit.

    Make sure your steamer head is clear from any blockage.

    All the steamers work in pretty much the same way; you put water in the tank and turn it on. Make sure your hose isn't tangled and your steamer head is clear from any blockage and you are ready to steam!! You will know it's ready to use when you see steam coming from the head.

    Steam: Not standing too close to your cake and using light sweeping movements, (similar to if you are spraying painting) move your steamer head over your fondanted cake. This only take seconds. You will now have a shiny cake.

    Troubleshoot: 

    You don't want to melt your cake so don't linger on any one spot with the steamer... light sweeping movements only. As you can see on the quick demo cupcake I made, even the finest modelling paste pieces like the bow and crook won't collapse and your lashes/eyes and bit and bobs won't fall off when light steaming has taken place.

    Avoid any risk of water spotting by making sure your hose is not kinked, a kinked hose will lead to a build up of steam and water droplets that will stain your cake. Ditto with the steaming head; blockages lead to water droplets. 

    Practice!! Practice steaming on dummy fondanted cupcakes/cake if it's your first time, it's the best way to get  to know your particular steamer and will save you any heartbreak down the track. 

    Colors intensify/change with steaming. If you are matching a clients fabric sample for example you will need to check the steamed colour change. 

    I've used the cute little boiled lollies on the demo Little Bo Peep Cupcake today to remind you of what the surface of your steamed cake will feel like after steaming; a little bit sticky/tacky. Your cake will fingerprint easily, dust etc will attach to the surface, something to keep in mind if you will be transporting your cake. 

    Isomalt gems, sugar work, boiled lollies and candies are not meant to be steamed, but if your steaming at the venue, the cake is about to be devoured then of course you can steam.

    That about covers it, steamed fondant finishes can look fabulous whether it's shiny, shiny, primary colours or a gentle sheen on ivory.

    Have fun and happy steaming :) 

    Tuesday
    May012012

    Wild Hibiscus Mini Cupcake

                                      Wild Hibisicus Mini Cupcake

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    The roselle (Hibiscus sabdariffa) is a species of Hibiscus native to the Old World tropics. In Australia we know the roselle plant as 'Rosella'. wikipedia

    Rosella cordial and jam has been made in Australia since the colonial times, popular in Queensland where the Rosella plant flourishes. It's a bit cold where I am for a Rosella plant, but spurred on by successful plantings on the gardening forums I'm going give it a try and plant this spring. It can be grown as a perennial or annual, so I'll be trying to grow this small shrub as an annual.

     image wikipedia commons

    Love, love, love the raspberry/plummy flavour of Rosella jam and can't wait to make a batch myself, but in the interim I have a jar from the supermarket and syrupy wild hibiscus flowers that I used to top today's cupcake.

    wild hibiscus flowers in syrup and rosella jam

    You may have seen these wild hibiscus flowers in a champagne cocktail, though they are equally at home paired with brie as part of a cheese platter or topping a pavlova. Fabulous stuffed with sweet or savory fillings, or try dipping the bases in white chocolate to serve with after dinner coffee.

    I used flowers straight from the jar to top today's mini cupcakes; the rosella flowers are sweet, soft and fleshy with notes of raspberry/plum and rhubarb. 

    For chocolate flowers pat the flowers dry with paper towel before dipping the bases in tempered chocolate. The chocolates can be make ahead of time, with the flowers taking on more of a fruit leather texture as they dry.

    rosella jam; I'll be using this in upcoming weeks

    the petals open and take on an opaque quality as light streams though the glass

    I used soda water in a wine glass for the photo today, to illustrate the bubbles opening the petals of the flower. If you are planning to use wild hibiscus flowers in champagne flutes at a wedding, first test that the flowers open in the glasses you have chosen. You need a champagne flute that isn't too narrow at the bottom to allow room for flowers to open.

    Have fun trying them, happy baking :)

    For cocktail recipes and more visit the official Wild Hibiscus website here

    You can find jars of the flowers in varying sizes in Australia from the bushtucker shop in Europe from Wild Hibiscus shop Deutschland. Plus good kitchen supply and bar supply stores.

    And of course they are available from Amazon too.

    You might also like....

    golden apple cupcake

    recipe mini vienna almond shortbread chocolate bars, topped with gold leaf tipped vienna almonds

    Thursday
    Apr262012

    Raspberry and Orange Gluten Free Friands

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    Goodness me, is $5.50 each too much to pay for a small gluten free friand? That's what our local department store cafe was charging when I was there with friends recently. 

    The poor little plain orange friands looked a bit on the dry side; it got me thinking about why are gluten free cafe cakes always so dry, hard and often lacking in flavour? 

    With only 1/3 to 1/2 cup of flour per recipe friands must be one of the easiest recipes to convert to gluten free. I tested the following gluten free friand conversion out on friends and family this week, concentrating on "moistness" and packing with flavour. Everyone loved them... hope you do too :)

    Raspberry and Orange Gluten Free Friands

    greased oval friand tin or muffin tin (1/2 cup 125ml capacity)

    preheat oven to 200c (392F) or 180c (356F) fan forced

    Ingredients

    6 egg whites

    185g butter melted and cooled

    1 tbl orange juice

    1 cup almond meal (almond flour) 

    1 1/2 cups (240g) sifted pure icing sugar (confectioners, make sure it's pure with no flour added)

    1/2 cup gluten free plain flour (gluten free all purpose) 

    4 teaspoons fine orange zest

    1 cup of raspberries, fresh or frozen

    Topping

    1/2 cup toasted slivered almonds

    optional .... 1/4 cup freeze dried raspberry pieces

    1 cup of sifted pure icing sugar 

    1 to 2 tablespoons of orange juice

    Method

    Put the egg whites in a medium bowl in a medium bowl, use a fork to lightly whisk and break up the whites. Add the butter, zest, almond meal, sifted icing sugar, juice and *berries; stir until the mixture is combined. 

    Divide the mix between the 12 hole pan. Bake 18-22 minutes, don't over bake. Allow to cool 5 minutes in pan before removing cakes and transferring to a cooling rack. 

    adapted from AWW lemon and cranberry friands

    Icing

    In a small bowl, add one tablespoon of orange juice to sifted icing sugar. Stir until smooth, add more juice if needed to created a drizzle over consistency. 

    Drizzle over icing and top with toasted almond slivers and freeze dried raspberry pieces.

                             moist and flavourful 

    Notes:

    *if using frozen berries don't defrost first, stir through in their frozen state

    *if you can source freeze dried raspberry pieces they do add a natural flavour punch; the pieces will loose their crispness after a short while however they still will taste wonderful.

    *undecorated friands freeze well wrapped for three weeks, defrost in the refrigerator before decorating.

    *friand tins are easily available in Australia, mine is a Wiltshire tin from the supermarket. Cute Mini friands  silicone moulds are available on Amazon..they really are "mini" about 3 teaspoons of batter per hole.

     Happy Baking :)

    Need to use your left over egg yolks? How about a batch of pastry cream to fill tarts, pastries and cakes.

    Or an easy Hollandaise sauce.

    Monday
    Dec122011

    A Spun Sugar Purple Christmas


    spun sugar purple christmas tree mini cupcake

    Goodness me, I must admit I haven't enthusiastically embraced my husbands choice of "purple" as a Christmas theme but I thought I should make an attempt and produced a batch of fondanted cupcakes... I stood back and they looked far too "menopause mauve". 

    Instead I'll go with purple spun sugar Christmas tree toppers for my mini cupcakes. Watch out for tea light holders in your chosen theme, they make for fab mini cupcake stands like the one I've used today. 

    cream horn form

    To make the spun sugar tree you will need cream horn forms and follow the instructions for one of my earlier posts; blue sugar springs. Instead of using a spoon to create a spring use a kitchen fork to produce threads to wrap around the form. Start of third of the way up and scroll to the top. 

    I used an empty egg carton to hold the cream horns whilst sugar is drying. Sprinkled on edible lilac disco glitter and star sprinkles. 

    Storage: like all sugar pieces trees are best made on day of serving. Sugar work breaks down quickly in a humid enviroment. 

     Have fun, happy baking :) and Merry Christmas!!

    Not enough purple for you? Try purple butterflies.