I've done it. I've finally purchased the ultimate kitchen gadget. I've bought a little butane blow torch. It is the most indulgent I have ever been, kitchen wise. I mean, how often do I actually make crème brulee? And what else can you do with them besides melt sugar? I am cooking pork tonight and I was thinking I might try to crisp the crackling with the blow torch. I guess you could also use them to roast capsicum and peel tomatoes, but honestly – it would take a week and it's easier to do it with the BBQ. It took an eon to do the crust on the crème brulee and I was thinking maybe I should have gone to the hardware shop instead of the kitchenware place. It is quite woossy, a little flame that melted about 1cm2 of sugar at a time, but it was an enormous amount of fun.
I love making desserts. The more intricate and fiddly the happier I am. Unfortunately (for my waist line) I also love eating them. A well made dessert is pure bliss. I adore making elaborate decorations, sugar things and chocolate do-dads. I also love hiding the colour and content – especially with cakes – so once it is cut open a rainbow of colours and fillings are revealed. One of my favourite cakes is a chocolate cake done in the shape of a spider (of course!) but the body is filled with whipped green jelly so that when you stab the knife into its' stomach green goo oozes out. It's hysterically funny and looks great. I wish I had the opportunity (excuse) to do it more often. Unfortunately the child is entrenched in cliché at this stage of her life. For her last birthday I offered to make her a cake shaped like a castle, or a dragon, or a mushroom with fairies. But all she wanted was one of those cakes with a doll stuck in the middle of it. Yawn.
For my husbands' birthday last year I made, as well as the spider cake, chocolate covered Turkish Delight in the shape of skulls, several different kinds of bat shaped chocolates, many different biscuits and brownies shaped likes bats, ghosts and skulls. A myriad of Goth sweeties. I had an absolute ball making all the stuff and it took me several hours a night for over a week. Then we left it all sitting on the table in the kitchen and the damned dog ate most of it. I almost cried.
I would love to learn how to make sugar flowers; I have had a go just following instructions in book, with varying results. I managed to make decent enough roses to decorate our wedding cake. I made a basic sacher torte but with heaps of black food dye in the cake and ganache. The husband had found a cake topper that was a little bride and groom skeleton which was really cute and with the red roses and green leaves it looked pretty good.
I would like to do a class to learn how to do flowers properly, but the only time they seem to be on in these parts is on a night that is unavailable to me. One day.
Tonight I have made the child a meat-loaf girl (biscuit cutter) which is currently going down like a lead balloon. It even had grated carrot hair. Apparently it is "disgusting".
Hopefully the boys will be more impressed with their blow torched pork.
I love making desserts. The more intricate and fiddly the happier I am. Unfortunately (for my waist line) I also love eating them. A well made dessert is pure bliss. I adore making elaborate decorations, sugar things and chocolate do-dads. I also love hiding the colour and content – especially with cakes – so once it is cut open a rainbow of colours and fillings are revealed. One of my favourite cakes is a chocolate cake done in the shape of a spider (of course!) but the body is filled with whipped green jelly so that when you stab the knife into its' stomach green goo oozes out. It's hysterically funny and looks great. I wish I had the opportunity (excuse) to do it more often. Unfortunately the child is entrenched in cliché at this stage of her life. For her last birthday I offered to make her a cake shaped like a castle, or a dragon, or a mushroom with fairies. But all she wanted was one of those cakes with a doll stuck in the middle of it. Yawn.
For my husbands' birthday last year I made, as well as the spider cake, chocolate covered Turkish Delight in the shape of skulls, several different kinds of bat shaped chocolates, many different biscuits and brownies shaped likes bats, ghosts and skulls. A myriad of Goth sweeties. I had an absolute ball making all the stuff and it took me several hours a night for over a week. Then we left it all sitting on the table in the kitchen and the damned dog ate most of it. I almost cried.
I would love to learn how to make sugar flowers; I have had a go just following instructions in book, with varying results. I managed to make decent enough roses to decorate our wedding cake. I made a basic sacher torte but with heaps of black food dye in the cake and ganache. The husband had found a cake topper that was a little bride and groom skeleton which was really cute and with the red roses and green leaves it looked pretty good.
I would like to do a class to learn how to do flowers properly, but the only time they seem to be on in these parts is on a night that is unavailable to me. One day.Tonight I have made the child a meat-loaf girl (biscuit cutter) which is currently going down like a lead balloon. It even had grated carrot hair. Apparently it is "disgusting".
Hopefully the boys will be more impressed with their blow torched pork.
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