Christmas Cake Decorating Course

21st Sep 2014

6 lessons of 2 hrs each – Price €90 (does not include tools but includes certain basic materials and ingredients which will be used during recipes as we go along).

 

The tools needed for the course will be sold to you by a representative who will be present during the course.… Read More

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21st Sep 2014

Christmas Cake Decorations Course

6 lessons of 2 hrs each – Price €90 (does not include tools but includes certain basic materials and ingredients which will be used during recipes as we go along).

The tools needed for the course will be sold to you by a representative who will be present during the course.  … Read More

Pumpkin Muffins

14th Oct 2013

Molasses adds a delicious flavor to these spicy muffins.

Makes 14

150g butter or margarine, at room temperature

175g dark brown sugar, firmly packed

115g treacle

1 egg, at room temperature, beaten

225g cooked or canned pumpkin

200g flour

¼ tsp salt

1tsp bicarbonate of soda

1 tsp cinnamon

1 tsp grated nutmeg

50g currants, raisins or dried apricots.… Read More

Buttercream Recipe

15th Jun 2013


Buttercream

Ingredients (Makes 450g)

110g unsalted (sweet) butter 350g icing sugar 15-30ml milk or water A few drops of vanilla extract or alternative flavouring Place the butter in a bowl and beat until light and fluffy. Sift the icing sugar into the bowl and continue to beat until the mixture changes colour.… Read More

9th Feb 2013

Melting Candy Melts

Because you’re starting with Wilton Candy Melts®, you can use several easy ways to melt to a perfect smooth texture for molding. Candy Melts are also known as confectionery coating or summer coating. They are convenient wafers made of sugar, milk solids, vegetable oils, flavorings and colors.… Read More

Zingy Lemon Bars

1st Sep 2012

These soft lemon filled slices are tart and tangy with a buttery biscuit base that makes this recipe very moreish indead! Dusted with icing sugar they make a great tea time treat.

Makes 24 Preparation time 20 mins Baking time 55 mins – 1 hour (20 mins followed by 35-40 mins)

For the base:

125g butter, cut into small cubes 100g caster sugar 150g plain flour 1 tbsp milk

For the lemon topping:

200g condensed milk 400ml double cream 250g caster sugar 4 medium eggs Finely grated zest and juice of 3 large unwaxed lemons 100g plain flour, sifted Preheat the oven to 170 C/150 C fan/gas mark 3.… Read More