This cake takes 2 nights to make. The sponge will need to be prepared the day before assembly, as will the aquafaba syrup. Then the finished cake will need to… [Continue Reading]
Author: Ilona
Butter is 80% fat. So if substituting butter with a 100% fat (such as vegetable shortening like Cookeen or Trex, or lard) use 20% less than the butter quanitity in… [Continue Reading]
Creme Patissiere Egg Yolk – 1 (save the white for the frangipane)Sugar – 10gVanilla essence – 1/4tspMilk – 90mlCornflour – 8g Put all ingrediets into a pan on low heat,… [Continue Reading]
Ingredients Apples (peeled, corked and chopped) – 300gEggs – 2Sugar 50gGF bread flour – 125gBaking powder – 1/2tsp Instructions Bake at 180 C Fan for 30 minutes in 18cm tin…. [Continue Reading]
These adaptations need to be done on a pattern with no seam allowances. All measurements are in centimetres (cm). In the diagrams, the green lines are the original pattern lines,… [Continue Reading]
How I Started This was my first time using the Haslam System, I found it really confusing. I made the Haslam block using the special curve ruler and the foundation… [Continue Reading]
Real Borodinsky bread is extraordinarily time consuming to make! This is a simpler bread recipe with a nod to the taste of the real thing and with added seeds.
These adaptations need to be done on a pattern with no seam allowances. All measurements are in centimetres (cm). In the diagrams, the green lines are the original pattern lines,… [Continue Reading]
These instructions are loosely based on a Russian book published in 1962. I have made some changes to make them easier to follow. All measurements are in Centimetres.
Description A halo and crown hat, covered in a deep green silk velvet. Decorated with true vintage gold decoration and beading. Lined in non-shiny black satin. Attaches to the head… [Continue Reading]