By Sandra Salamony, Gina M. Brown
A sugar-coated banquet for the eyes and the imagination—this interesting 1,000 assortment provides excellent full-color photos of lovely, outrageous, and deliciously adorned cakes, from extravagant marriage ceremony and birthday muffins to cupcakes and cookies which are miniature works of art.
Like all the books in our 1,000 sequence, this isn't a tutorial booklet, particularly, it's a visible show off designed to supply never-ending proposal for an individual who loves ornamental baking and unique.
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Additional resources for 1,000 Ideas for Decorating Cupcakes, Cookies & Cakes
Lastly, the gel is cut into rectangular slabs, which may then be boiled to firm up their texture or, occasionally, frozen to make them more spongy. Konnyaku jelly does not melt like gelatin or agar-agar and is stable enough to be served hot. Usually sold vacuum-packed in water, commercial konnyaku jelly is sometimes labelled ‘alimentary paste’ and comes in a few different grades and shades—from dark grey (often speckled with bits of black hijiki seaweed) to a lighter pearlgrey and white; the lighter it is, the more refining the starch has gone through before being made into gel.
Bring to the boil and simmer over medium heat, stirring occasionally, for 15–20 minutes or until lotus root slices are tender. • Add ground almonds and lime juice. Simmer for another 2 minutes and remove from heat. Serve with rice or bread. 62 Lotus Root LOTUS ROOT AND WHITE FUNGUS SWEET SOUP Preparation time: 10 minutes Cooking time: 40 minutes Serves: 5 Ingredients This recipe, if done right, produces lotus root slices that are delightfully sweet and crunchy. A tip—strictly follow the water quantity stated in the recipe and do not rush the simmering process by increasing the heat, which would make the soup reduce too quickly.
The smallest commercial specimens are about the size of small heads of broccoli and weigh upwards of 500 g (1 lb 11/2 oz). It is often sold in markets still half-coated in mud and earth. Under the dark, crusty skin is pretty, apricot-hued flesh. A wild African yam (Dioscorea elephantipes) is also called elephant’s foot yam but it is comparatively rare in Asia. Furthermore, its tubers can weigh up to 300 kg (660 lb) so it is unlikely to be confused with or, indeed, sold alongside the variety featured here.
1,000 Ideas for Decorating Cupcakes, Cookies & Cakes by Sandra Salamony, Gina M. Brown