After our demonstration of Gelatin Art by Roger.
The Recipe for any member who wants to give it a go is:-)
400g gelatin (NB)
200g condensed milk
50g evaporated milk
Colour of your choice
NB – gelatin to be made double strength to whatever your brand says to do.
March raffle is Mothers day Theme
At the Christmas party everyone was enjoying a sweet treet supplied by club member Sue and she has been kind enough to give me the recipe to put on the recipe page.
White chocolate ,cranberry and pistachio squares.
250 grams hobnob biscuit
125 Grms butter
50 grms Golden syrup
300 Grms white chocolate
50 Grms. Cranberries
25 Grms pistachios
Line a 7 inch square tin with baking parchment
Crush the biscuits.
Melt the butter with the syrup
Stir in the biscuit crumbs.
Stir in 25 Grms of the cranberries.
Press into the tin
Chill for 30 mins
Roughly chop the pistachios and remaining cranberries .not too fine.
Melt the chocolate .
Pour the chocolate over the biscuit base.
Scatter over the chopped pistachios and cranberries
Leave to set and cut into sqares.
These were so popular at the party that I took the plate to the kitchen and cut them in half so everyone could have a taste .
Thanks to Robert for this Maths Lesson
Scaling Up Your Favourite Cake Recipe
Most cake recipes are for a standard 8 inch cake. To scale it up to a 9 inch cake
9 x 9 = 81 = 1.2
8 x 8 = 6
In English nine multiplied by nine = 81 is the size of your tin
8 multiplied by 8 = 64 the size of your recipe
So divide the 8 inch cake into the 9 inch cake and you get 1.2 Multiply each ingredient in the recipe by this amount.
butter 300g times 1.2 = 360g
300 caster sugar times 1.2 = 360g
6 large eggs (65g) times 1.2 = 7 large eggs(78 g)