Brewed green tea mixed with white soy sauce
gets poured over the cakes, then the dish is topped with scallions, pickled ginger, furikake, and dried shitake mushrooms.
I'd never made truffles before - truffle ganache, yes, but
that got poured over a cake, and cake truffles, but they're a totally different animal.
Not exact matches
Pour evenly
over cooled, hole - ridden
cake, making sure to
get the edges and corners as well as the center.
I poked holes in the bottom of the
cake before
pouring the glaze so it really
gets into the middle instead of just pooling around the outside, and I added it all to the
cake while still in the pan, instead of reserving some to
pour over the top (which is what caused the sticky mess in the original recipe).
Meanwhile, to
get the mottled look that I've gone for, use a hot offset spatula to smooth and slightly melt the chilled frosting, then carefully
pour the still - warm ganache
over the edge of the chilled
cake.
Butter, sugar and rum
get heated together on the stove them half of it
gets poured onto the
cake whilst it's still in the tin then the rest
get's brushed
over the top once it's been removed.
Then we
got a Green's
cake mix and added the water and eggs, then
poured it
over the top.
I'd like to know the timing of «when'to
pour the ganache
over the
cake so that I
get those wonderful luscious «drips» going down the side of the
cake without them reaching the
cake stand or basically covering the whole side of the
cake.....
Once the ganache has cooled,
pour it
over the
cake, smoothing with an offset spatula to ensure you
get little drips down the side.
Method —
Get a large bowl and add the dried fruit, cashews and carrot — Give it a good mix, then
pour over the cold tea — Cover the bowl and leave the mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the ground nuts and coconut flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together — Pour the wet mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big
pour over the cold tea — Cover the bowl and leave the mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large
cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the ground nuts and coconut flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together —
Pour the wet mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big
Pour the wet mixture all
over the bowl of other ingredients and give it a good stir —
Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big
Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the
cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight
cake tin and decorate as you please on the big day