HOMEMADE MARZIPAN has a grainier texture than commercially made marzipan, which is passed through heavy rollers to create a smooth texture.
The flavour of homemade marzipan can be adjusted to taste by adding more or less almond essence. The colour of the almonds can be maintained by mixing a glass or glazed bowl.
When using raw egg, there is always a risk of salmonella, so use homemade marzipan quickly, and make sure you wash your hands well between separating the egg and mixing the marzipan.

Ingredients: 225gr Icing Sugar; 225gr grown Almonds; 1 large Egg white; 1 teaspoon Lemon Juice; Almond Essence (a few drops). Add a colour if you wish
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Mix the icing sugar and ground almonds in a bowl, add the liquids and stir together. Knead the mixture until smooth. Store in a polythene bag until ready to use. Use within 1 week of making.

 

NUTELLA MADE FROM SCRATCH

Dark Chocolate:

175gr roasted, skinned hazelnuts

300gr dark chocolate

2 tabls icing sugar

2 tabls oil (flavourless or mild tasting oil)

1 tabls cocoa powder

1 tsp vanilla extract

A pinch of salt.

Have jars ready, this recipe yields 500ml of Nutella.

Place the chocolate in a heatproof bowl over a pan of simmering water (make sure the base of the bowl  doesn’t touch the water) and stir until the chocolate is melted and smooth. Alternatively use the microwave oven, make sure to stir each time it is remove from the microwave.

In a food processor add the roasted skinned hazelnuts and grind until it becomes small particles. While the blades are turning, add the sugar, oil cocoa and vanilla, add a pinch of salt. Process until smooth, scraping down the sides as necessary. Then remove the lid and add the melted chocolate and process.

Pour into the prepared jars while it is still warm and liquid. The Nutella firms when cooled, so it is easier to place it in the jars and remove the air bubbles when it is liquid. Gently tap the jars against the counter to remove air bubbles and put on the lids.

White Chocolate:

175gr roasted, skinned hazelnuts

300gr white chocolate

2 tabls oil (flavourless or mild tasting oil)

1 tsp ground ginger (you can also use ground cinnamon or other spices)

A pinch of salt.

Us the same method as above although you will be omitting the sugar and cocoa and adding ground spice of your choice.

This recipe is Courtesy of Not Quiet Nigella.

Fondant Shapes on Wire

There are a couple of tricks to successfully wire fondant shapes.

1. Choose the correct gauge of wire. This will depend on the size and thickness of the shapes you intend to make. The highest gauge is No.18, the finest is No.33.

2. I do not use the hook technique when making my wired shapes. I insert the wire into the shape, approximately 4mm deep then remove it. Brush the end of the wire to be inserted with sugar glue, this will ensure the wire does not move. Then reintroduce the glued wire end  to the little hole you previously made in the shape.
5. Place the wired shape flat onto a drying surface and leave for 24 hours. Carefully lifting the shape with one hand and the wire with the other hand, and turn it over, leave it for another 24 hours to dry on this side of the shape

4. Repeat the turning until the shape is complete dry. Make the wired shaped well in advance of the date you need them, the longer the better. Cut wires to desired lengths

 

5. Finally, either brush with shimmer or spray with colour mist. For a glitzy look sprinkle edible cake sparkles as a finishing touch.

6. Warning: never insert the wires directly into cakes, they should be placed into a plastic flower spike which has been placed into the cake.

Coconut Macaroons

195gr Shredded Coconut

4 Egg White – at room temperature

¼ tsp salt

170gr Caster sugar

2 tsp Vanilla Essence (another essence can be substituted for variation of flavour)

Preheat oven 170 degrees celsius. Line 3 large baking trays with non-stick baking paper. Spread the coconut over two of the trays and cook in preheated oven, tossing occasionally, for 3-4 minutes or until lightly toasted, do not leave unattended or the coconut will burn.. Transfer to a plate.

Whisk the egg whites and salt together in a large, clean dry bowl, until soft opeaks form.

Add the sugar a spoonful at a time, whisking well after each addition. Whisk for a further 2 minutes or until mixture is thick and glossy.

Add the Vanilla essence and whisk to combine. Using a large metal spoon fold in the toasted coconut until combined.

Spoon tablespoon of the mixture onto lined trays, leaving about 2cm between each spoon of mixture. Bake in preheated oven swapping trays halfway through cooking, for 12-15 minutes or until light golden and firm. Set aside for 5 minutes before transferring to wire racks to cool completely. Transfer to an airtight container.

Rice Krispy Treat Recipe

280 g marshmallows

4 cups rice bubbles

Pour rice bubbles into a large bowl.,

Place marshmallows into a heat resistant bowl and microwave until puffed up

Probably 2 to 3 minutes.

Stir marshmallows through rice bubbles.

To mould:

Spray a sheet of glad wrap with oil and wrap around desired amount of mix.

Shape into required shape using plenty of pressure.

Freeze until required

Macarons

Preparation: 50 minutes, plus setting time
Cooking: 1 hour

·         300g pure icing sugar; 300g flaked almonds;  100g egg whites;120g dark chocolate 70%, finely chopped; 300g caster sugar; 75ml sparkling water; 100g egg whites.

White Chocolate Ganache

120ml pouring cream, (35% milk fat); 260g white chocolate, finely chopped; 40g vegemite;

 

Raspberry filling

2 punnets raspberries; 1 sheet gold-leaf gelatine

120ml pouring cream, (35% milk fat)

260g white chocolate, finely chopped

40g vegemite

1. Preheat oven 160°C fan forced.

2. For macarons, place icing sugar and almonds in a thermomix or food processor and blend to a fine meal. Transfer to a large stainless steel bowl. Stir in 100g egg whites and set aside. Melt the chocolate in a bowl over a saucepan of simmering water. Keep warm.

3. Bring the caster sugar and water to the boil in a medium saucepan. Bring to 115°C on sugar thermometer. Once it reaches 115°C start the whisking the 100g egg whites in an electric mixer to firm peaks. Meanwhile the sugar should have reached 118°C. Remove from the heat and start to pour hot syrup into the egg whites in a slow steady stream. Continue to beat the meringue until it is 50°C. Use a spatula or pastry scraper to fold the meringue into the almond mixture then fold in the melted chocolate.

4. Pipe the mixture in 4-5cm circles onto baking trays lined with baking paper. Set aside at room temperature for 30 minutes until a skin forms and the macarons can be touched without leaving any residue on your fingertip. Bake macarons for 14-18 minutes, set aside to cool.

5. For ganache, pour cream into a saucepan and bring to the boil. Place the chocolate and vegemite into a heatproof bowl, pour over the hot cream and stir until smooth, if necessary place the bowl over a saucepan of simmering water and stir. Refrigerate until cold. Spoon mixture into a piping bag.

6. For raspberry filling; reserve 18 raspberries. Process remaining raspberries until smooth then sieve into a small saucepan to remove the seeds. Place over medium heat until warm. Soak the gelatine in cold water until soft, remove and squeeze out excess liquid then add to the raspberry puree, stir until dissolved. Transfer to a bowl and refrigerate until cold.

7. To assemble, break the reserved raspberries in half and dip into the puree, place in the centre of a macaron. Pipe the ganache around the raspberry and sandwich together with another macaron. Repeat with remaining ingredients. Chill slightly before serving.

 

This recipe is from the Masterchef Series, it was aired Sunday.

 

Crystallized Petals

Only use edible flowers, such as roses, lavender and daisies, for this project.

Choose a good quality , clean rose and carefully pull off all the petals, wiping them gently with a moist tissue. Whip an egg white, place the clean petals onto baking paper, and brush both sides of each petal with egg white.

Drop each petal into a bowl of caster sugar and turn to coat completely. Dry on a wire rack.

When the petals are dried, they should be stored in a n airtight container between sheets of baking paper, avoid touching. The taste and perfume when you bite into these will be as fresh as the day were made.

Hint: Add clear essence to your cake batter to match the flavour of the flower you are decorating with. Sweet Deliveries stock, Lavender, Rose and Violet essences which are suitable for this use.