sister herb
Official TTI Chef
Perfect cake to all gardeners?
Recipe you find from: http://www.marthastewart.com/343292...pes&gallery=274994&slide=343292¢er=276954
Have a nice growing... I mean baking.
If you haven´t any experience how to make marzipan decorations, here is some simple tips:
Marzipan you can make at home or buy from the shops.
Basic Marzipan
Basic Marzipan is a great all-purpose marzipan recipe for dipping in chocolate, using in recipes, or forming figurines. Using this as a base, you can color, flavor, or form marzipan into many different candies or decorations. If you're simply looking to eat the marzipan, cutting it into squares is the easiest way to serve it.
Ingredients:
•2 cups granulated sugar
•1/8 tsp cream of tartar
•4 cups ground almonds (or almond meal)
•2 egg whites
•Powdered sugar for dusting
food coloring
Preparation:
1. Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill your sink or a large bowl with cold water.
2. Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.
3. Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.
4. Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.
5. Place the bottom of the saucepan in the cold water you’ve prepared, stirring the sugar mixture constantly until it becomes thick and creamy.
6. Stir in the ground almonds and the egg whites, the place back over low heat and stir for 2 minutes more until the mixture is thick.
7. Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch.
8. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.
9. Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.
Or: Almond paste
100 g blanched almonds
100 g icing sugar
egg white
2 ml almond extract
Using an almond mill (if you haven´t it, beat them as fine as you can or use minced almonds), grate the almonds finely and mix with the sieved icing sugar in a bowl. Mix in some egg white, little at a time, until you get a soft and kneadable mixture. Add the almond extract and continue kneading with your hands. The resulting paste should be soft, but not sticky.
If not used immediately, wrap the almond paste tightly in plastic and store in refrigerator. Use it within a week or so to make candies, to cover cakes.
Almond paste may be coloured and flavoured with food colourings, cocoa powder and various essences and extracts, peppermint oil, rose water, orange flower water, etc.
Note that using larger quantities of liquid flavouring will make the paste softer and stickier, so add some more icing sugar in the mixture.
Do not overwork the paste when shaping or rolling it out, as this will cause the oil in the mixture to separate, making the paste oily and unworkable.
(Recipe source: "Mantelimassa", Sarje, I., ed. (1964) Hyvää ruokaa. Helsinki: Tammi.)[/
Recipe you find from: http://www.marthastewart.com/343292...pes&gallery=274994&slide=343292¢er=276954
Have a nice growing... I mean baking.
If you haven´t any experience how to make marzipan decorations, here is some simple tips:
Marzipan you can make at home or buy from the shops.
Basic Marzipan
Basic Marzipan is a great all-purpose marzipan recipe for dipping in chocolate, using in recipes, or forming figurines. Using this as a base, you can color, flavor, or form marzipan into many different candies or decorations. If you're simply looking to eat the marzipan, cutting it into squares is the easiest way to serve it.
Ingredients:
•2 cups granulated sugar
•1/8 tsp cream of tartar
•4 cups ground almonds (or almond meal)
•2 egg whites
•Powdered sugar for dusting
food coloring
Preparation:
1. Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill your sink or a large bowl with cold water.
2. Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.
3. Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.
4. Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.
5. Place the bottom of the saucepan in the cold water you’ve prepared, stirring the sugar mixture constantly until it becomes thick and creamy.
6. Stir in the ground almonds and the egg whites, the place back over low heat and stir for 2 minutes more until the mixture is thick.
7. Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch.
8. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.
9. Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.
Or: Almond paste
100 g blanched almonds
100 g icing sugar
egg white
2 ml almond extract
Using an almond mill (if you haven´t it, beat them as fine as you can or use minced almonds), grate the almonds finely and mix with the sieved icing sugar in a bowl. Mix in some egg white, little at a time, until you get a soft and kneadable mixture. Add the almond extract and continue kneading with your hands. The resulting paste should be soft, but not sticky.
If not used immediately, wrap the almond paste tightly in plastic and store in refrigerator. Use it within a week or so to make candies, to cover cakes.
Almond paste may be coloured and flavoured with food colourings, cocoa powder and various essences and extracts, peppermint oil, rose water, orange flower water, etc.
Note that using larger quantities of liquid flavouring will make the paste softer and stickier, so add some more icing sugar in the mixture.
Do not overwork the paste when shaping or rolling it out, as this will cause the oil in the mixture to separate, making the paste oily and unworkable.
(Recipe source: "Mantelimassa", Sarje, I., ed. (1964) Hyvää ruokaa. Helsinki: Tammi.)[/