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Icing options for chocolate yoghurt cake?
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I trust you are bringing a cake with you to Murrayfield in March
As always, I'll trade it for some shortbread.0 -
MBE !
like Vics, I read (and giggled soooo much!) the old threads that were recently linked, about your CYC, and its great to see that 2 years on, you are such an old hand! I have yet to find the pie one that was discussed, there was something about 5pm on Saturday and a few of you were going to make pie!
Would love to read it, especially with the pics and humour!
You should re read your old threads and see where you started from, they are ace!
The latest CYC is amazing, tho I doubt it had over 3000 hits on the new one like your first! People were desperate to see it, and I laughed so hard that it didn't happen until I think 12 pages into the thread! I see a definite book deal coming your way!
On topic! I made chocolate ganache to glaze a cake 3 days ago, and always use milk or plain choc, I used the same qunatity of white choc in the recipe, and it didnt set(still hasnt!) so Im not sure that white does work, or the quantities may need adjusting, or I am just crap!
Good to see MBE threads more recent than 2 years!
Jex
*edit, Rikki kindly linked the MBE recipe index, so I am about to start with the pie one! Its like a good book, I can't put it down! Thanks Rikki!I will pay jexygirl the compliment of saying that she invariably writes a lot of sense!0 -
Edinburghlass wrote: »I trust you are bringing a cake with you to Murrayfield in March
As always, I'll trade it for some shortbread.
Well, I wasn't planning on it, but it sounds a fair trade!
However, I have my reservations about the life expectancy of a cake in a minibus with 9 great big hungry beer monsters. :undecidedIf you lend someone a tenner and never see them again, it was probably worth it.0 -
Good to see MBE threads more recent than 2 years!
Jex
It's not the same as it used to be, as I need an awful lot less help. :cool: Why, at the weekend, I made a cauliflower cheese without looking at the recipe once! :rotfl:If you lend someone a tenner and never see them again, it was probably worth it.0 -
*attention is moved from the cooking, to the 9 big hungry beer monsters that are heading to scotland!*
On topic... regretfully... there must be more you would like to add to your repertoire, I know there is loads I would like to try (preferably with the 9 big hungry beer monsters! oops... I digress!)
JexI will pay jexygirl the compliment of saying that she invariably writes a lot of sense!0 -
*attention is moved from the cooking, to the 9 big hungry beer monsters that are heading to scotland!*
On topic... regretfully... there must be more you would like to add to your repertoire, I know there is loads I would like to try (preferably with the 9 big hungry beer monsters! oops... I digress!)
Jex
By 'eck you're a brave lass! :rotfl:
Our minibus should arrive in Edinburgh at about noon. I'll let you know where we're drinking.If you lend someone a tenner and never see them again, it was probably worth it.0 -
Right then, I've had a go with white chocolate. I read that you have to be careful not to let it go above about 45°C, so melted it over a pan of hot water that wasn't over any flame at all. I put about 40g of butter in. It seemed to go a little bit gritty, but I think I've got away with it. It's in the fridge cooling now. Pics in a bit.If you lend someone a tenner and never see them again, it was probably worth it.0
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If you lend someone a tenner and never see them again, it was probably worth it.0
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looks great!
Did you use the same amount of white choc as you would milk or dark?
Jex
Yes, 150g white chocolate (all the stuff on the internet said use the best you can get - I used the cheapest; Morrisons' own :money:) but instead of 100g butter I just added 40g. Really low heat to melt it though, just in a bowl over hot water, not simmering. Tastes ok.
Note to self: 150g plain, 50-60g butter, 1 tsp water.If you lend someone a tenner and never see them again, it was probably worth it.0
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