How I started I opted for the method of using my bodice block to correctly fit the commercial pattern. In short, this method involves overlaying the bodice block over the… [Continue Reading]
Author: Ilona
Make 2 weeks ahead of when planning to use.
Butter – 500gDark Brown Sugar – 500gGlucose Syrup (or substitute with a mixture of 60g water + 230g dark malt powder) – 290g Treacle (or molasses) – 290gMilk – 110gFlour… [Continue Reading]
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]
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.