tag:blogger.com,1999:blog-9415814519682645342024-03-18T20:34:00.066-07:00The Short CakesHadiahttp://www.blogger.com/profile/04681858861038825261noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-941581451968264534.post-54527604184870526792014-01-16T13:49:00.005-08:002014-01-16T13:49:49.426-08:00An Ambiguous Lemon-Raspberry Gateau Opéra for My 20th Birthday<div class="separator" style="clear: both; text-align: center;">
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<span style="color: red; font-family: Verdana, sans-serif; font-size: x-large;">An Ambiguous Lemon-Raspberry Gateau Opéra for My 20th Birthday</span></div>
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<span style="font-family: Verdana, sans-serif;">Happy new year to anyone that reads this! This post has been a long time coming, and I would make the excuse that "I've been busy" or "not had access to the computer" but all of this is a lie. I've been wasting time watching every season of both <i>Breaking Bad </i>(greatest TV show ever made. <i>Peep Show</i> is a close second. And an American cooking competition show called <i>Chopped</i>) and <i>Game of Thrones</i>. And those of you who ask "after all this time?" I reply thusly:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6_7z-2XdbHxt4K_MefbsGWUhDUG46GQQ0oNeaOu7-6i7ax5_k7OLUup_-k94dvX3ZMAktTVE3jYA4oPPjuVuwWvsPYiOkucFPx8afIiWVji5JLRP6HB4yuEawPy4fUQ2bwQk_lsE9qGY/s1600/always.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6_7z-2XdbHxt4K_MefbsGWUhDUG46GQQ0oNeaOu7-6i7ax5_k7OLUup_-k94dvX3ZMAktTVE3jYA4oPPjuVuwWvsPYiOkucFPx8afIiWVji5JLRP6HB4yuEawPy4fUQ2bwQk_lsE9qGY/s1600/always.jpg" height="320" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">So last year for my 20th birthday I made my own take on a gateau opéra, which traditionally is a French dessert made with 7 alternating layers of Jaconde (super light almond sponge) cake, coffee mousse and chocolate ganache. My version is similar in none of these ways and is just an opéra-like in the way that it <i>layers </i>of light cake (in this case a genoise sponge, my favourite sponge of all time. Subtle lemon flavour and feather-light texture), and various fillings and jams. I also added raspberries and mini meringues for a textural contrast. I believe that the inspiration for doing a take on an opéra came from the opéra episode of Great British Bake Off that was on at the time (where that lady made the beautiful but soap-reminiscent lavender and white chocolate version).</span></div>
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<span style="font-family: Verdana, sans-serif;">I get so much stick for making my own birthday cake every year, but think of it like so: if a designer can make her own dresses, an interior decorator can decorate his own house, why can't I make the cake that I want? I would rather you buy me more cookbooks than a cake. Each year I seem to use a genoise sponge in a different way because I love the flavour so much, I have done one set in chocolate filled with whipped cream and raspberries before, one layered with vanilla cream and coffee mousse and topped with sugar dasises, for example (also these photos show how my decorating skills have hopefully improved with practice, also it is clear that I love raspberries at this point):</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuaaLvdoF0mYaEkjhfKkyPzfM53iVwGU8fYXAMLBHhxxhUey9og8VtDG1VtH9_7fleRTkWgRUIK1OxNtADvexcaNCqJJDu18xcC3WpLH7seqU_j6epxF2erqePM7bNrIdBTFqeXz0_QEvs/s1600/18.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuaaLvdoF0mYaEkjhfKkyPzfM53iVwGU8fYXAMLBHhxxhUey9og8VtDG1VtH9_7fleRTkWgRUIK1OxNtADvexcaNCqJJDu18xcC3WpLH7seqU_j6epxF2erqePM7bNrIdBTFqeXz0_QEvs/s1600/18.jpg" height="133" width="200" /></span></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zJH1jV_3M4dl5c0NaOI73yPKplsfLENk908r7fl3afkEuQRkrV-wPL92M8h7Il1aM1_InpldDEXnBilb2aBB6FWevoGqX_6gS0WwgejAbEF-45Kg7iIeRh5VwSCT122h5oogZextEC1u/s1600/19.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zJH1jV_3M4dl5c0NaOI73yPKplsfLENk908r7fl3afkEuQRkrV-wPL92M8h7Il1aM1_InpldDEXnBilb2aBB6FWevoGqX_6gS0WwgejAbEF-45Kg7iIeRh5VwSCT122h5oogZextEC1u/s1600/19.jpg" height="150" style="cursor: move;" width="200" /></span></a><span style="font-family: Verdana, sans-serif;"> </span><br />
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<span style="font-family: Verdana, sans-serif;">So this recipe has a fair few processes in it, with a few ingredient lists. They can be easily tweaked with different soft fruits paired with different citrus flavours, and also made easier with shop-bought fillings such as custard or whipped cream. The only essential, unchangeable element in my eyes is the glorious sponge which is well worth making. I used to use the classic recipe from my well-used copy of <i>Mastering the Art of French Cooking</i> (the recipe may be in Volume 2), but I decided to take a risk and try a more modern recipe that partially cooks the eggs first to increase the stability when later whisking them to ribbon stage. I followed this recipe: <a href="http://bakersdiet.wordpress.com/2013/09/20/genoise-sponge-technical-challenge-on-the-great-irish-bake-off/">http://bakersdiet.wordpress.com/2013/09/20/genoise-sponge-technical-challenge-on-the-great-irish-bake-off/</a>. This recipe requires 13 eggs (a baker's dozen! hehe) as well so be prepared on that front! As usual key hints and tips will be highlighted in <span style="color: red;">red</span>, so off we go!</span></div>
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<span style="color: red; font-family: Verdana, sans-serif; font-size: large;">Lemon-Raspberry Mock Opéra</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b> (it looks daunting but the same ingredients appear repeatedly in multiple lists!)</span></div>
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<span style="font-family: Verdana, sans-serif;">For the mini meringues:</span></div>
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<span style="font-family: Verdana, sans-serif;">- 50g caster sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">- pinch salt</span></div>
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<span style="font-family: Verdana, sans-serif;">- tsp vanilla bean paste</span></div>
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<span style="font-family: Verdana, sans-serif;">- 1 egg white</span></div>
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<span style="font-family: Verdana, sans-serif;">For the cake - see above link to recipe. In with the eggs, add the finely grated zest of one lemon.</span></div>
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<span style="font-family: Verdana, sans-serif;">For the Italian marscapone mousse filling:</span></div>
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<span style="font-family: Verdana, sans-serif;">- 6 eggs</span></div>
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<span style="font-family: Verdana, sans-serif;">- 10 tbsp caster sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">- 2 tsp vanilla bean paste</span></div>
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<span style="font-family: Verdana, sans-serif;">- 600g marscapone cream</span></div>
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<span style="font-family: Verdana, sans-serif;">For the lemon icing:</span></div>
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<span style="font-family: Verdana, sans-serif;">- 80g softened unsalted butter</span></div>
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<span style="font-family: Verdana, sans-serif;">- 250g icing sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">- 25 ml milk</span></div>
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<span style="font-family: Verdana, sans-serif;">- 2 tbsp lemon curd</span></div>
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<span style="font-family: Verdana, sans-serif;">- few drops yellow food colouring</span></div>
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<span style="font-family: Verdana, sans-serif;">Additions:</span></div>
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<span style="font-family: Verdana, sans-serif;">- 3 tbsp seedless raspberry jam</span></div>
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<span style="font-family: Verdana, sans-serif;">- 3 tbsp lemon curd</span></div>
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<span style="font-family: Verdana, sans-serif;">- 1 punnet fresh raspberries</span></div>
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<span style="font-family: Verdana, sans-serif;">- a few squares dark chocolate (optional)</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: Verdana, sans-serif;">First, make the mini meringues. Preheat an oven (preferably a fan oven) to its lowest setting.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmivYAGMtAs4fvrXdhvB4cputKJQyvIfbzEB9wU_Vn9NTMmA1S7W3_L5fMm_ycObRa5HaMptSZMDiF8ORORDyCvX4fAYjOLNPUBiimjyp_DU6Y0ZJsDhngVTTdm4kbqULLOJ7x8YY12ST/s1600/2013-10-12+11.03.35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmivYAGMtAs4fvrXdhvB4cputKJQyvIfbzEB9wU_Vn9NTMmA1S7W3_L5fMm_ycObRa5HaMptSZMDiF8ORORDyCvX4fAYjOLNPUBiimjyp_DU6Y0ZJsDhngVTTdm4kbqULLOJ7x8YY12ST/s1600/2013-10-12+11.03.35.jpg" height="240" width="320" /></span></a></div>
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<span style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Put the egg white in the bowl of a stand mixer fitted with a whisk attachment, along with the vanilla and salt.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqZ7kc_SuIqolwP0FQapA-USWeWgqKtW8lpSDbOAZLs4KNf2kyR32XuA_U2upiYp-yZkrGxIpJCTCWf4ZeLioMRzejtXCA1GkzK_tHw7wx3fxcPZ1_ePX5bqxnhogFj95KlAkJ7sfvogo/s1600/2013-10-12+11.06.50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqZ7kc_SuIqolwP0FQapA-USWeWgqKtW8lpSDbOAZLs4KNf2kyR32XuA_U2upiYp-yZkrGxIpJCTCWf4ZeLioMRzejtXCA1GkzK_tHw7wx3fxcPZ1_ePX5bqxnhogFj95KlAkJ7sfvogo/s1600/2013-10-12+11.06.50.jpg" height="320" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I tried a new brand of vanilla bean paste, and it annoyed me greatly that a teaspoon won't even fit in the jar!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LZhcNv8RvaFj-yterelOx6Y6M0qTBm7Zg07nenxWGXeHH6NXdCAVmE3IZTOIBtEiLRLNcV5VDJvjCRSVQeeSegbR50lNa8Kb6FQefOq8Z6QxlmR0xISTDX5TsAb85Sg1bKNwvr_tTK1n/s1600/2013-10-12+11.08.51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LZhcNv8RvaFj-yterelOx6Y6M0qTBm7Zg07nenxWGXeHH6NXdCAVmE3IZTOIBtEiLRLNcV5VDJvjCRSVQeeSegbR50lNa8Kb6FQefOq8Z6QxlmR0xISTDX5TsAb85Sg1bKNwvr_tTK1n/s1600/2013-10-12+11.08.51.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">By hand, whisk the white until frothy all over the surface.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsK9MFq6PtXb9ieZUz6RDIsRZSsOMTCP9clgAYAZT4C_LP3hHDjXFqj9xJUgy3EnfnPolwgibCmqi3OrkNdHqPUGPtyJJvQfSNxrfc9Fe5XYc1Dj5wcJ9tH5OjjUeFyghhlAAXQmVbTPxI/s1600/2013-10-12+11.11.13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsK9MFq6PtXb9ieZUz6RDIsRZSsOMTCP9clgAYAZT4C_LP3hHDjXFqj9xJUgy3EnfnPolwgibCmqi3OrkNdHqPUGPtyJJvQfSNxrfc9Fe5XYc1Dj5wcJ9tH5OjjUeFyghhlAAXQmVbTPxI/s1600/2013-10-12+11.11.13.jpg" height="320" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Begin whisking starting on speed 1, and increasing the speed gradually over a few minutes until the "soft peak" stage is reached (when the whisk is lifted, the egg white forms a peak that folds over on itself).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDdD7OsiI3PrdST4JhIoTq5_rKbEbvLgrsk4bb8izL_iQan2ViHDqRMhKoIRj8QWi6MoC64fld8XUqFbjwYCJdNzBu3DCt8Ycqpf_2Rp_JZITJoeIeL-F94NO1_XDsVsM2M0kI_6rdV8X/s1600/2013-10-12+11.14.52.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDdD7OsiI3PrdST4JhIoTq5_rKbEbvLgrsk4bb8izL_iQan2ViHDqRMhKoIRj8QWi6MoC64fld8XUqFbjwYCJdNzBu3DCt8Ycqpf_2Rp_JZITJoeIeL-F94NO1_XDsVsM2M0kI_6rdV8X/s1600/2013-10-12+11.14.52.jpg" height="320" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Turn the speed up to high and gradually sprinkle over the sugar whilst the motor is running. Do this until the stiff peak stage is whisked (the aforementioned peak does not flop over) but the mix still is glossy looking.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6L0NjKchG1QrmS0R6Qa64yjeXxuaca2uCLf58H4WiU3sWNUmnxhnRDJAqwrZlZszXFZ8GlmKiQsFgv0RyvM6z3ogahaRx8mv6MghffvCKsW_YPhQC_PqKVQt6yPxyDg9DRjVjm-CFSKVz/s1600/2013-10-12+11.16.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6L0NjKchG1QrmS0R6Qa64yjeXxuaca2uCLf58H4WiU3sWNUmnxhnRDJAqwrZlZszXFZ8GlmKiQsFgv0RyvM6z3ogahaRx8mv6MghffvCKsW_YPhQC_PqKVQt6yPxyDg9DRjVjm-CFSKVz/s1600/2013-10-12+11.16.03.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Prepare a baking sheet by dotting the corners with the meringue mix and using this to adhere a sheet of baking parchment to it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RlmJTs_QEfGEY8avDo9CtyTieg7hvUT8e-TyoXEwFNVMgw5TI_wC8vfDn73-XN0YoV2NlIq2bLPXdT87irnB_h2IoUhfXLv0qOU0ou9sgG5dWFH_nGwSQCouazsetRY4iCljYaO_lpLG/s1600/2013-10-12+11.20.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RlmJTs_QEfGEY8avDo9CtyTieg7hvUT8e-TyoXEwFNVMgw5TI_wC8vfDn73-XN0YoV2NlIq2bLPXdT87irnB_h2IoUhfXLv0qOU0ou9sgG5dWFH_nGwSQCouazsetRY4iCljYaO_lpLG/s1600/2013-10-12+11.20.23.jpg" height="320" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Fit a disposable piping bag with a medium star nozzle and pipe stars onto the prepared baking tray.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9Z2lm0SOA8fSW2On1EA9siHRYN3gxOyKoz-u3KRW8eukKjMrLWOjnPK7afa36M1le1loqimgOKfq9vwbmy7FFUJfIaUBGdIuVrFf4J7XD7Z59gJXbQUN47o76MAggEiOOshSqvhL0m7H/s1600/2013-10-12+11.24.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9Z2lm0SOA8fSW2On1EA9siHRYN3gxOyKoz-u3KRW8eukKjMrLWOjnPK7afa36M1le1loqimgOKfq9vwbmy7FFUJfIaUBGdIuVrFf4J7XD7Z59gJXbQUN47o76MAggEiOOshSqvhL0m7H/s1600/2013-10-12+11.24.12.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: red;">To pipe stars</span>, place the nozzle of the piping bag vertically above where you want them to be and apply even pressure, lifting off and releasing pressure when finished. This technique is shown well in this <span style="color: red;">video</span>: <a href="http://www.youtube.com/watch?v=euMWZPqnrl8">http://www.youtube.com/watch?v=euMWZPqnrl8</a></span></div>
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<span style="font-family: Verdana, sans-serif;">Place the meringues in the oven and leave to dry out for at least a few hours, or until crisp and easily removable from the baking parchment. When done, leave the meringues in the oven and turn it off until you need to use them. This results in minimal colouring and<span style="color: red;"> brilliant white meringues</span>. If time is an issue, you can go up to 140 degrees on the oven temperature, but watch the meringues carefully in order to prevent burning. <span style="color: red;">The oven door can be held slightly ajar with a wooden spoon</span> if the heat gets too much.</span></div>
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<span style="font-family: Verdana, sans-serif;">I luckily have two ovens, so I could bake the cake at the same time as the meringues at a different temperature. (:</span></div>
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<span style="font-family: Verdana, sans-serif;">Now, make the sponge. I will not go into detail with the recipe and method as those are detailed on the link, but here are a few pictures to help!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoIb6K38fX4-3k9yOiz8UI7_Uk72-cfpqhf_cNMzpShoI8QQUnlaW5kwPK9a7-4pYX1wvdXW5XXkrG2ySDoUxdI27ISBXNPBQut7UOUzJwp1undn6CDIpa7dTP3I4JYI4q30pGoTNEOEgK/s1600/2013-10-12+11.56.35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoIb6K38fX4-3k9yOiz8UI7_Uk72-cfpqhf_cNMzpShoI8QQUnlaW5kwPK9a7-4pYX1wvdXW5XXkrG2ySDoUxdI27ISBXNPBQut7UOUzJwp1undn6CDIpa7dTP3I4JYI4q30pGoTNEOEgK/s1600/2013-10-12+11.56.35.jpg" height="240" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4vusAMMdS3dzwyxsLp4LXCOELx5sM-fV_77UcFFX6yw0MQF2uMRNqjUBhQEUPDCDTZ16hZEgsvdURXJiY0c13KQUXa0xqfTB1Ks_51VaZ-ZnSG8uqHKpx93ku6svt_z3uogHSnpaF5T5r/s1600/2013-10-12+12.08.09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4vusAMMdS3dzwyxsLp4LXCOELx5sM-fV_77UcFFX6yw0MQF2uMRNqjUBhQEUPDCDTZ16hZEgsvdURXJiY0c13KQUXa0xqfTB1Ks_51VaZ-ZnSG8uqHKpx93ku6svt_z3uogHSnpaF5T5r/s1600/2013-10-12+12.08.09.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"> The eggs, sugar and vanilla mixture at the ribbon stage. When this is reached successfully, a <span style="color: red;">figure of 8 drawn with the falling mixture over its own surface will hold its shape</span>. The eggs will have at least <span style="color: red;">tripled</span> in volume.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3iVHjoLZ-KIY5Q5TTJT4ckQ1IcasagsHvYHs1oOogEVTsBSUYaZSScMrZ8CCO6ypbhyRuUMz4-Ys0fMaRQpKzA8jVSI3D6It8jNEMvaAnZ-NvBwTnBnj0PWY_ki4fIYHfBdrIFV4Im5e/s1600/2013-10-12+12.26.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3iVHjoLZ-KIY5Q5TTJT4ckQ1IcasagsHvYHs1oOogEVTsBSUYaZSScMrZ8CCO6ypbhyRuUMz4-Ys0fMaRQpKzA8jVSI3D6It8jNEMvaAnZ-NvBwTnBnj0PWY_ki4fIYHfBdrIFV4Im5e/s1600/2013-10-12+12.26.12.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Fold in the butter and flour <span style="color: red;">alternately, starting and ending with the butter</span> in order to minimise air loss.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCW8TKMkP4yNNcCpeS_SBbwa5c3dK0BZ2JP9uqw-BTVDS4YhIBnpG3FYtBF99ywlEI6wehehyhBN9zsqAiF49Y4mlZliRQHaS229wUwaqycEuiBD3coLdErdFMIHd-D5G6EODKpw5eXxvZ/s1600/2013-10-12+12.29.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCW8TKMkP4yNNcCpeS_SBbwa5c3dK0BZ2JP9uqw-BTVDS4YhIBnpG3FYtBF99ywlEI6wehehyhBN9zsqAiF49Y4mlZliRQHaS229wUwaqycEuiBD3coLdErdFMIHd-D5G6EODKpw5eXxvZ/s1600/2013-10-12+12.29.21.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Once the mixture is in the tin,<span style="color: red;"> tap it sharply on the work surface</span> to get rid of any large air bubbles.</span></div>
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<span style="font-family: Verdana, sans-serif;">Whilst the cake is baking, make the lemon icing.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4Thue0rE2PbgFW6N2SuUp_fHimoF9Kpa-JVav06L-p-qY1oErLSdqmVRA5vO2lOaB_BU56IF-1tsVXWGf4etfL-Y94YByA3q_KDq-NQBqd623zldwX5Z7m8snbVHr6zQW9aDa3ukGIdK/s1600/2013-10-12+12.22.00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4Thue0rE2PbgFW6N2SuUp_fHimoF9Kpa-JVav06L-p-qY1oErLSdqmVRA5vO2lOaB_BU56IF-1tsVXWGf4etfL-Y94YByA3q_KDq-NQBqd623zldwX5Z7m8snbVHr6zQW9aDa3ukGIdK/s1600/2013-10-12+12.22.00.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Beat the butter and sugar with an electric handheld whisk, beater on a stand mixer or wooden spoon, until it reaches a sandy consistency.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxiaIN326ZRxdbgWXKy64cZGO5JapSq9iVp-bWvk0IKKWa2ch5vLqqWVh2a8NyiebPZUVCwoE48h79SM2uO68RzHwxIaIf-GzvdXnnH2phlfXp3AbDm3EkvmmV37YIJ0tqUCO0jjmFfoJQ/s1600/2013-10-12+12.23.38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxiaIN326ZRxdbgWXKy64cZGO5JapSq9iVp-bWvk0IKKWa2ch5vLqqWVh2a8NyiebPZUVCwoE48h79SM2uO68RzHwxIaIf-GzvdXnnH2phlfXp3AbDm3EkvmmV37YIJ0tqUCO0jjmFfoJQ/s1600/2013-10-12+12.23.38.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Then gradually mix in the milk.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaM7rVk13ON5kcz6sfGwiVDacpnXsOHJ0DoFM9G5vJxaagBAXgR31cK1NfxatMOXHViYr0qT8jNglBS_vtM9lM_8lXvaERE7Bc_zKip2s2QnsZG17gOGPb7S2t3fiz6SftoX7p6b4mDgD/s1600/2013-10-12+12.32.58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaM7rVk13ON5kcz6sfGwiVDacpnXsOHJ0DoFM9G5vJxaagBAXgR31cK1NfxatMOXHViYr0qT8jNglBS_vtM9lM_8lXvaERE7Bc_zKip2s2QnsZG17gOGPb7S2t3fiz6SftoX7p6b4mDgD/s1600/2013-10-12+12.32.58.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Finish by mixing in the lemon curd and food colouring. <span style="color: red;">More or less curd</span> can be added depending on your preference.</span></div>
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<span style="font-family: Verdana, sans-serif;">Now, make the Italian marscapone mousse filling. Separate the eggs and add half the sugar to the whites, and half the sugar to the yolks along with the vanilla.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin65X2fLwMciTF7QLuxXBvXXMuabqB5XvjN-QjPnrM8je5v2z-DbTzTGTLx8AjegsK8GHNnXY_uYCTmCraIhEEMU756heThUS5J_VJ99h7WWwqOLWhDrhDhbXC7jXRigdz6ATBWMIht1Ov/s1600/2013-10-12+12.40.55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin65X2fLwMciTF7QLuxXBvXXMuabqB5XvjN-QjPnrM8je5v2z-DbTzTGTLx8AjegsK8GHNnXY_uYCTmCraIhEEMU756heThUS5J_VJ99h7WWwqOLWhDrhDhbXC7jXRigdz6ATBWMIht1Ov/s1600/2013-10-12+12.40.55.jpg" height="240" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoeFo0uPwu1KWv3k-jtESNskkIw4oo-PC4nFpVyp2CPfLZYKp-IY0lrd-ACGjXlsuk3bHBNKTKPL5-arITdOr3XEAUb3srwAjRppNEsRWh58pLgZNQ7vG2MvkOHWnG3Wi8HYcnXvVlz9ni/s1600/2013-10-12+12.45.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoeFo0uPwu1KWv3k-jtESNskkIw4oo-PC4nFpVyp2CPfLZYKp-IY0lrd-ACGjXlsuk3bHBNKTKPL5-arITdOr3XEAUb3srwAjRppNEsRWh58pLgZNQ7vG2MvkOHWnG3Wi8HYcnXvVlz9ni/s1600/2013-10-12+12.45.47.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Whisk the whites to the stiff peak stage. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0x4529Zg3lOn6KaXo-ZEVcqvKkYcWzD1GMUcWQsTOZ-ZHDlqfVfwoO07_A_5IZD4koG5k6Ah4hbx3BPkyRpw5f4yJ0dXv9YLSz1-9ahb70Zq8e3bdagnH_Ai3SSkDq8dSu9Mss09NFob/s1600/2013-10-12+12.46.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0x4529Zg3lOn6KaXo-ZEVcqvKkYcWzD1GMUcWQsTOZ-ZHDlqfVfwoO07_A_5IZD4koG5k6Ah4hbx3BPkyRpw5f4yJ0dXv9YLSz1-9ahb70Zq8e3bdagnH_Ai3SSkDq8dSu9Mss09NFob/s1600/2013-10-12+12.46.28.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Whisk together the yolks mixture until the sugar is dissolved.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CH3y3cG8-2Z3z2EBL5oLnZZ1ecZguMxv67zG6BAeOS_NSlh33-9VjXrCVYcPnCD5P63X7aopqKEtNWUx1f5rfbkwfgQb7BHqSihoI8kXDfEYQSR-xHz68knnxNOpyHqAocdgy-0ItdhG/s1600/2013-10-12+12.48.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CH3y3cG8-2Z3z2EBL5oLnZZ1ecZguMxv67zG6BAeOS_NSlh33-9VjXrCVYcPnCD5P63X7aopqKEtNWUx1f5rfbkwfgQb7BHqSihoI8kXDfEYQSR-xHz68knnxNOpyHqAocdgy-0ItdhG/s1600/2013-10-12+12.48.21.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Add the marscapone and mix until combined and smooth.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnuw00SpIQz-75LlBGT-EBPf_IKP2vpBVWLagpvOndTa1a8qnLzzgTy7w1wy87kj-I6-qJp6V8QXw-84aPfVekOr7cEC1Xk2vpcy2IN2pxP5-e7qNAfcMK2XDJ8dv2cJg4dZdi98tuON3k/s1600/2013-10-12+12.49.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnuw00SpIQz-75LlBGT-EBPf_IKP2vpBVWLagpvOndTa1a8qnLzzgTy7w1wy87kj-I6-qJp6V8QXw-84aPfVekOr7cEC1Xk2vpcy2IN2pxP5-e7qNAfcMK2XDJ8dv2cJg4dZdi98tuON3k/s1600/2013-10-12+12.49.15.jpg" height="240" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIbtwpUQ2rkuU-AL9Z6KxOuPhHEMeNvHEweSkmk4A-HSrjSuwIQf7js5dHJUuiywfkD-dqv8utr2ytxEElQ4_v8Yex5H3wlbN6wftofb99JpsT9uxG29jCRBzYqL6tMV5jAsm-TmDty1P0/s1600/2013-10-12+12.49.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIbtwpUQ2rkuU-AL9Z6KxOuPhHEMeNvHEweSkmk4A-HSrjSuwIQf7js5dHJUuiywfkD-dqv8utr2ytxEElQ4_v8Yex5H3wlbN6wftofb99JpsT9uxG29jCRBzYqL6tMV5jAsm-TmDty1P0/s1600/2013-10-12+12.49.57.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Fold the whites mixture into the yolks mixture, cover with cling film and leave aside until needed. If your kitchen is hot, you may want to leave the mousse in the fridge. <span style="color: red;">This mousse is so good as a filling</span> for cakes, trifles, profiteroles, you name it. It is just a lovely light creamy texture and not too sweet. I adapted it from an Italian recipe for tiramisu.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMniRTlAzpsUIgna75aKOzI8LomtlC5HMzAUVJSsPtZp70MaZbHno9UBNW2v8T46S-vkrc0cgEzNuFoxHE8yWPeevfSIx-85vgVCVhL3IXsN9iMMTCYhhPaNMxd3Lqtqw966-q9YKC71T/s1600/2013-10-12+12.54.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMniRTlAzpsUIgna75aKOzI8LomtlC5HMzAUVJSsPtZp70MaZbHno9UBNW2v8T46S-vkrc0cgEzNuFoxHE8yWPeevfSIx-85vgVCVhL3IXsN9iMMTCYhhPaNMxd3Lqtqw966-q9YKC71T/s1600/2013-10-12+12.54.28.jpg" height="240" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip70XIxfC4ZHscyA5MX9f4oTI-gLIWC8izLDYn37WtMrYjj3jPW7A6uu5QCp62kpipZP6G6mPDz51ba0FiPy6taY8LTuVvBVweXWC0lC46k-FPkBtN5o8cMpQqxH0SXRzR0fJC3HGnyEoM/s1600/2013-10-12+12.54.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip70XIxfC4ZHscyA5MX9f4oTI-gLIWC8izLDYn37WtMrYjj3jPW7A6uu5QCp62kpipZP6G6mPDz51ba0FiPy6taY8LTuVvBVweXWC0lC46k-FPkBtN5o8cMpQqxH0SXRzR0fJC3HGnyEoM/s1600/2013-10-12+12.54.33.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">The baked cake! I love how light and airy it is, with that desirable pale golden colour. leave the cake to cool completely on a wire rack.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8wandLLAJU9AJAnyg0OWZsbbzBrbIJCxXv3R3hPp1e6VCH_ZNhwvAvUHzAidQK0n6YR_oJWMndxfojbafUVLi-9Zk7Ms5gbsaS71z7PzEO5PnL0sDphRC03yJHav6v2fvQwklblQQtga/s1600/2013-10-12+13.02.55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8wandLLAJU9AJAnyg0OWZsbbzBrbIJCxXv3R3hPp1e6VCH_ZNhwvAvUHzAidQK0n6YR_oJWMndxfojbafUVLi-9Zk7Ms5gbsaS71z7PzEO5PnL0sDphRC03yJHav6v2fvQwklblQQtga/s1600/2013-10-12+13.02.55.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">And then split it in two. This is a <span style="color: red;">good video</span> of how to split it in half: </span><a href="http://www.youtube.com/watch?v=Q_usTjoHAAA"><span style="font-family: Verdana, sans-serif;">http://www.youtube.com/watch?v=Q_usTjoHAAA</span></a></div>
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<span style="font-family: Verdana, sans-serif;">Now... Prepare for... CAKE ASSEMBLY TIME!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCSkrHd3W3QniSU67_L6dL2NOx8aARNPuXefviTI7_uIwnogXlxVpJXUghV4JMZquh8hgyVvBeWvu8LB9iL8J6jZUakhSXOml3I5ZlLshlloNu75mFwRAT1ekv3AIgcjP-50TBltgsQVw/s1600/brofist.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCSkrHd3W3QniSU67_L6dL2NOx8aARNPuXefviTI7_uIwnogXlxVpJXUghV4JMZquh8hgyVvBeWvu8LB9iL8J6jZUakhSXOml3I5ZlLshlloNu75mFwRAT1ekv3AIgcjP-50TBltgsQVw/s1600/brofist.png" height="268" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuopzJXrl22mZkqb27owBvX-W5BRf20U0vFHWl2LzSCcSTNEmsMnx5dKHIauiOyCIPr1w0TRvvu8iHP1dG-nr-y1d_B8gPLKcJgr-Ql8-f9rRUY-su4oRVjS1CYJ24ZaIBDHZbxMtTI9J9/s1600/2013-10-12+13.06.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuopzJXrl22mZkqb27owBvX-W5BRf20U0vFHWl2LzSCcSTNEmsMnx5dKHIauiOyCIPr1w0TRvvu8iHP1dG-nr-y1d_B8gPLKcJgr-Ql8-f9rRUY-su4oRVjS1CYJ24ZaIBDHZbxMtTI9J9/s1600/2013-10-12+13.06.12.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Wash the ring of the loose-bottomed cake tin you used to bake the cake and place it in the centre of your serving plate. Put the bottom layer of the cake, cut side up, and use the back of a teaspoon to "squish" it out to the edges. Spread this layer generously with lemon curd.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIe129wPOybk4d-gHxYMqRTYu7cfLErZEd-Do6cB6DRfGzvTk72NcohW6m0g7nHFblAr_6gNgxjOrSH80tAbqo8YwM51CQgJR8cllEIsoXgLT6J98WJGU5VnFZKDFF5SdeIlN29UA9Y4a/s1600/2013-10-12+13.14.48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIe129wPOybk4d-gHxYMqRTYu7cfLErZEd-Do6cB6DRfGzvTk72NcohW6m0g7nHFblAr_6gNgxjOrSH80tAbqo8YwM51CQgJR8cllEIsoXgLT6J98WJGU5VnFZKDFF5SdeIlN29UA9Y4a/s1600/2013-10-12+13.14.48.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Fill another piping bag with the raspberry jam and leave aside for now.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFrTrWlTtKulsRL_SI5da6L72wNCjED-ibTwAGsVs3dQbdwIH0pRsaJq9PtgCLcB_1C9ZJzzBkzIMGZNgEzvLrTsIHdhd700pEjY7P-6tJHf5_Dn_mz_sVL6si539nDGSlFwWpPMaaB7U3/s1600/2013-10-12+13.15.02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFrTrWlTtKulsRL_SI5da6L72wNCjED-ibTwAGsVs3dQbdwIH0pRsaJq9PtgCLcB_1C9ZJzzBkzIMGZNgEzvLrTsIHdhd700pEjY7P-6tJHf5_Dn_mz_sVL6si539nDGSlFwWpPMaaB7U3/s1600/2013-10-12+13.15.02.jpg" height="320" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Place a border of raspberries around the edge of the cake, touching the sides of the cake tin. <span style="color: red;">Try to use raspberries of the same height</span>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDxNXw3g8iV2KLn-oVOmbxggGTHYch2JC-vzujT712MKTuK1amxJDN3ixuszoNNdcKrFp2eAn6lYf22vo1qgWnjCAfXMEZGHxRl1iTTijvQwEU6aVMCsZlkpLh1dsoMmW_dPMU8zG7mum/s1600/2013-10-12+13.16.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDxNXw3g8iV2KLn-oVOmbxggGTHYch2JC-vzujT712MKTuK1amxJDN3ixuszoNNdcKrFp2eAn6lYf22vo1qgWnjCAfXMEZGHxRl1iTTijvQwEU6aVMCsZlkpLh1dsoMmW_dPMU8zG7mum/s1600/2013-10-12+13.16.40.jpg" height="240" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaehq6gp2fzjiDBkXRYIcVd-qJcGB_PnTtl5-POg4VwCG_4dMN7drJBObZyLsUVm8P6-nDf_h1AvBIhzgiZljESk_VpIvtnIy5pXXhFxypJyOlUP7UtyVp1XiZnjJTZ5_l6Wm9OU1GiD69/s1600/2013-10-12+13.18.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaehq6gp2fzjiDBkXRYIcVd-qJcGB_PnTtl5-POg4VwCG_4dMN7drJBObZyLsUVm8P6-nDf_h1AvBIhzgiZljESk_VpIvtnIy5pXXhFxypJyOlUP7UtyVp1XiZnjJTZ5_l6Wm9OU1GiD69/s1600/2013-10-12+13.18.06.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Spread half of the pre-prepared mousse onto the cake and top with more raspberries, reserving 10-15 for decorating the top of the cake.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJroMZYiNS_FyA0MWvdV0sgY8vkzDbSYodH9VCqcsHDFmECFlD8MdeU9-iz1YUVT0KUSGm9e-rHYTUAG-WkY2tZEdYLTnJcMC_YEbQ3mLyD4sQGv69IcbytLKDchJgjDNT3Qj9M_4lmoq/s1600/2013-10-12+13.19.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJroMZYiNS_FyA0MWvdV0sgY8vkzDbSYodH9VCqcsHDFmECFlD8MdeU9-iz1YUVT0KUSGm9e-rHYTUAG-WkY2tZEdYLTnJcMC_YEbQ3mLyD4sQGv69IcbytLKDchJgjDNT3Qj9M_4lmoq/s1600/2013-10-12+13.19.20.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Then spread the rest of the mousse evenly over the whole lot, levelling it as much as you can. I find a<span style="color: red;"> flexible flat rubber spatula</span> is an ideal tool for this job.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnjKlLXQE71J7lwqCvLWFtebLTgAAzBMN32R4bSEOUEorzKXavISXCwLXSVBqWzOBOkCY9A8K1-_0anex1ZSTf3xmge_CljvV8-Q_ETK3XZXvAD63oA1Gy6RkqzuYkIimeMGxYliajneK/s1600/2013-10-12+13.22.53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnjKlLXQE71J7lwqCvLWFtebLTgAAzBMN32R4bSEOUEorzKXavISXCwLXSVBqWzOBOkCY9A8K1-_0anex1ZSTf3xmge_CljvV8-Q_ETK3XZXvAD63oA1Gy6RkqzuYkIimeMGxYliajneK/s1600/2013-10-12+13.22.53.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Top with the other layer of cake and then spread the lemon icing on top.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEyhyHlmE-z9WKG9jchGjd_YDWnMFd1hdeT7UVU972i8evzJuBiGpFtCBlmvABo3zBHkcKy_BgEfuUE17YMx4yP72gcfIjHF0I7ByRN7f_sCk1ApFLHTllKG_65GH7PEay8a13Nb1Va4F/s1600/2013-10-12+13.25.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEyhyHlmE-z9WKG9jchGjd_YDWnMFd1hdeT7UVU972i8evzJuBiGpFtCBlmvABo3zBHkcKy_BgEfuUE17YMx4yP72gcfIjHF0I7ByRN7f_sCk1ApFLHTllKG_65GH7PEay8a13Nb1Va4F/s1600/2013-10-12+13.25.32.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">For the feathered icing decoration: snip the end of the piping bag off and pipe parallel lines of jam across the top of the cake.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYO035LUWICwTJSHxE2sUjvj9wG5qHSwCychZF7B6T4bAfRMkqG5e_RxEm4uF-cQGpezRHV-di2dhIltfR3sUMuC0ZNQCp8FT9hi9CLzJoU6dUa5-ZyQaRgZzMNiPr_AQvVdfWdxKtfDER/s1600/2013-10-12+13.26.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYO035LUWICwTJSHxE2sUjvj9wG5qHSwCychZF7B6T4bAfRMkqG5e_RxEm4uF-cQGpezRHV-di2dhIltfR3sUMuC0ZNQCp8FT9hi9CLzJoU6dUa5-ZyQaRgZzMNiPr_AQvVdfWdxKtfDER/s1600/2013-10-12+13.26.57.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Drag a skewer or toothpick in perpendicular lines first in one direction, then the other through the lines of jam.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmwVnrWPoAFgmUwOaSeGDO6MgWKyA-WTyhmFIH4T0ax0yYqdXTaJFmcpSKFw5vbpnia0KV7qDHnb9t6Cdcl2wotZHd1ezBAOYzKBCf5uAQRXNwxPzu6iKKr0xQHRBHJat3alPajfl4Zfn/s1600/2013-10-12+13.34.36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmwVnrWPoAFgmUwOaSeGDO6MgWKyA-WTyhmFIH4T0ax0yYqdXTaJFmcpSKFw5vbpnia0KV7qDHnb9t6Cdcl2wotZHd1ezBAOYzKBCf5uAQRXNwxPzu6iKKr0xQHRBHJat3alPajfl4Zfn/s1600/2013-10-12+13.34.36.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">The finished mini meringues.</span></div>
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<span style="font-family: Verdana, sans-serif;">Set the cake for at least 4 hours in the fridge, but preferably overnight.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizpia5YH2S_41y9LhA88IeunUp9EfmwUr4855MAlc5-rhNKTft725820PbXi3rP1_fXa9IVFE-e_Ycmj4AWC0fQkw6TfA8T5z9p7P9jpnpSfnzC4H92IQktiRzLwwwuqQN9cFFdZ8wDasO/s1600/2013-10-12+13.38.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizpia5YH2S_41y9LhA88IeunUp9EfmwUr4855MAlc5-rhNKTft725820PbXi3rP1_fXa9IVFE-e_Ycmj4AWC0fQkw6TfA8T5z9p7P9jpnpSfnzC4H92IQktiRzLwwwuqQN9cFFdZ8wDasO/s1600/2013-10-12+13.38.41.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Before serving, decorate the cake with the reserved raspberries and mini meringues (I didn't use all of the mini meringues, but they <span style="color: red;">keep well in an air tight container</span> for a good month or so), and chocolate shavings if desired.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoT7BAO9z7lTnQhKmHmIY9IUgsJRB3Il9Re7YgJaL6kdOSLOZ5U6D6q9tP_hhxWRVwrMCl35xFexvaXTbyZPTfVMRiK68nrp9XfY3ep3VNeyaNIgyYHIpDg6K1qECJRL3y4lpzl88WiOvF/s1600/2013-10-12+13.43.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoT7BAO9z7lTnQhKmHmIY9IUgsJRB3Il9Re7YgJaL6kdOSLOZ5U6D6q9tP_hhxWRVwrMCl35xFexvaXTbyZPTfVMRiK68nrp9XfY3ep3VNeyaNIgyYHIpDg6K1qECJRL3y4lpzl88WiOvF/s1600/2013-10-12+13.43.10.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">To unmould, use a <span style="color: red;">chef's blowtorch</span> to lightly apply even heat around the ring, say a prayer, then lift it off. If you don't have a chef's blowtorch, a <span style="color: red;">kitchen cloth soaked in hot water</span>, wrung out, wrapped around the ring and held there for a minute will do the same job.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtVcvgDxRXtl2qT1vcXaIASnhrP9Md2HPz9ILcfYCDbxCgjiySwr1_pQ6w3IwSAKSOd1g8hLs8HD0GGGIrvlfbdIQuONvcu-VgWkJCNBDLkAtrf-r6uokGd8n_xMY-ChVPchhBRouxj4w/s1600/2013-10-12+15.44.19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtVcvgDxRXtl2qT1vcXaIASnhrP9Md2HPz9ILcfYCDbxCgjiySwr1_pQ6w3IwSAKSOd1g8hLs8HD0GGGIrvlfbdIQuONvcu-VgWkJCNBDLkAtrf-r6uokGd8n_xMY-ChVPchhBRouxj4w/s1600/2013-10-12+15.44.19.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy the cake with family and presents. (:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0GqF1DplfovKVCpJ23FM44W86ZYT1plQA_mfU8lc1VeqCxTY-533IlpdeBn23x1ktlBllkdLWRRihMh3_IhomQe9zvrpNJaKO5gDYWGeDSP5a34W8QzUSezhODiH1rug3LJF9z5JsFcN/s1600/20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0GqF1DplfovKVCpJ23FM44W86ZYT1plQA_mfU8lc1VeqCxTY-533IlpdeBn23x1ktlBllkdLWRRihMh3_IhomQe9zvrpNJaKO5gDYWGeDSP5a34W8QzUSezhODiH1rug3LJF9z5JsFcN/s1600/20.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I hope you enjoy the recipe! It is one that I feel is well worth the effort. </span></div>
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<span style="font-family: Verdana, sans-serif;">Happy baking!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Hadia</b></span></div>
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Hadiahttp://www.blogger.com/profile/04681858861038825261noreply@blogger.com0tag:blogger.com,1999:blog-941581451968264534.post-21435508150650251692013-09-18T16:34:00.002-07:002013-09-18T16:34:40.482-07:00<div style="text-align: center;">
<span style="color: red; font-family: Verdana, sans-serif; font-size: x-large;">Using My Loaf!</span></div>
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<span style="font-family: Verdana, sans-serif;">Apologies for the pun. It is entirely appropriate here though, because not only have I made my first artisan bread loaf (for which the recipe will follow) but I also just commenced my Undergraduate study. :D Before this post's recipe, I have news! I went to the London Cake and Bake Show, and MET ERIC LANLARD! Such an amazing patissier, and he even signed my copy of one of his books:</span><br />
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<span style="clear: left; float: left; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbPY11tQhBxHz1ccpAeqkguSuTdEYYvxhn2E52lmCLW-EQGH0tN5Np2vGUaNlK4Kuiy4oFJAOCD0gb-KtVHe7Lo0N-Bcy0RmPoRv9jPm85SisTuaJNkoeyBxGOtIoKEp42wo-Qw5P1KMX/s200/Snapshot_20130918.JPG" width="200" /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHnZfRY09n26m4-6M0weUprAb9S-nn8yb9oRrsfRwNqikCWrnHjXVKtbS0XkZPREf4jNrfNdhJuiWB5fJi14-oUS43R_zb10DBs-2zylWUQw040ky9bFHp3_2mTq2FdK9A0PBnCXe99WN/s1600/1175110_10151891229820225_1795451623_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="clear: right; float: right; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHnZfRY09n26m4-6M0weUprAb9S-nn8yb9oRrsfRwNqikCWrnHjXVKtbS0XkZPREf4jNrfNdhJuiWB5fJi14-oUS43R_zb10DBs-2zylWUQw040ky9bFHp3_2mTq2FdK9A0PBnCXe99WN/s320/1175110_10151891229820225_1795451623_n.jpg" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I am a bread-making newbie and was just inspired by the Bread episode of this series of The Great British Bake Off (which my mother, among others, keeps insisting I apply for! Tell me if you think I should... I have inhibitions tbh) to get some bread flour and yeast and give it a go. After all, my dream Patisserie degree does have a module on Boulangerie. Anyway, what I'm trying to say is that I will not be overflowing with hints and tips on this post as my experience is minimal! However my few tips will be highlighted in <span style="color: red;">red</span> in the recipe, as usual. The recipe is from Angela Nilsen (original at <a href="http://www.bbcgoodfood.com/recipes/1582639/brown-loaf">http://www.bbcgoodfood.com/recipes/1582639/brown-loaf</a>) and I followed it pretty much to-the-letter aside from <span style="color: red;">adding half a tablet of crushed Vitamin C</span>, and a <span style="color: red;">bit of brown sugar</span>. I read in an article in the Guardian that this tenderises the crumb more easily in recipes using wholemeal flour. Also, sugar acts as food for the yeast, encouraging it to work. (:</span><br />
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<span style="font-family: Verdana, sans-serif;">By now you must be wondering: what a risk taker this girl is! She attempts recipes and techniques she's never tried before so readily, when they could so easily end in disaster. She trusts in random recipes from random websites and sources and hopes they wont result in a waste of ingredients, time and money. To this remark, you n00bs, I say:</span><br />
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<a href="http://images.wikia.com/powerlisting/images/b/bd/No-meme.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="http://images.wikia.com/powerlisting/images/b/bd/No-meme.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">WHY do I disagree? There are a few simple precautions that you can take to avoid recipe disasters when trying new things. This minimises the chance of disaster. My culinary disaster count against time graph can be modelled with an e^-x curve (#wannabephysicist #iactuallysuckatmaths) and has steadily declined over the years. In my younger years disasters included a cake-omelette that made the house smell of egg, stuck and burnt meringues, soufflé soup etc etc etc... However I have learnt. I have grown (not literally. I'm still 5ft1). And I will share my wisdom with you, because I love you:</span></div>
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<span style="color: red; font-family: Verdana, sans-serif; font-size: large;">How to Try New Cooking Styles and Recipes:</span></div>
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<li><span style="font-family: Verdana, sans-serif;">Read recipe <span style="color: red;">comments and reviews</span>: often these contain essential alterations and variations and if a recipe has a low rating/many negative reviews maybe it won't work for you.</span></li>
<li><span style="font-family: Verdana, sans-serif;">If you don't know about an area, <span style="color: red;">research</span>! Maybe the inner physicist in me has emerged, but I like to read articles in lifestyle magazines and read a few recipes to get the feel of what I'm doing, before I do it. Cooking shows and YouTube are also a great resource for techniques; for example I use YouTube for a lot of sugarpaste/chocolate/gumpaste/marzipan modelling and decorating tutorials.</span></li>
<li><span style="font-family: Verdana, sans-serif;">If you're unsure whether a recipe is going to work or not, <span style="color: red;">scale the ingredient quantities down</span> and try it with a small amount in order to avoid too much waste if it all goes pear-shaped.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Try to use trusted sources like well-known chefs and publications to ensure the recipe isn't a load of bullplop.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use <span style="color: red;">common sense</span>! I once read a recipe that involved putting blobs of jam into a cake mix. Logic dictates that would have sunk to the bottom and made a biiiiig mess, or leaked out of the tin!</span></li>
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<span style="font-family: Verdana, sans-serif;">So now, without further distraction, here is the recipe:</span></div>
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<span style="color: red; font-family: Verdana, sans-serif; font-size: large;">Wholemeal Loaf (Makes 1)</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></div>
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<li><span style="font-size: 1rem; line-height: 1.375rem;">400g wholemeal bread flour</span></li>
<li><span style="font-size: 1rem; line-height: 1.375rem;">100g white flour, plus extra for sprinkling</span></li>
<li><span style="font-size: 1rem; line-height: 1.375rem;">½ a vit c tablet, crushed</span></li>
<li><span style="font-size: 1rem; line-height: 1.375rem;">½ tsp brown sugar </span></li>
<li><span style="font-size: 1rem; line-height: 1.375rem;">7g sachet easy-bake dried yeast (or 2 tsp quick dried yeast)</span></li>
<li><span style="font-size: 1rem; line-height: 1.375rem;">1½ tsp salt</span></li>
<li><span style="font-size: 1rem; line-height: 1.375rem;">1 tbsp soft butter</span></li>
<li><span style="font-size: 1rem; line-height: 1.375rem;">Mixed seed topping</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTSlnBoicpaz4MvXesFEo4Wo1ra6Prl0avAqw4tPdd5-gieRMbB7hga9vSMBm2CYZhrsu89OfXvuQyfKeA1TDF6Q5SBx_XlWXO_vqmSPqnr_lJ28S2tLWYLcsK38r_sVi7AanPIh0tufko/s1600/2013-09-06+14.14.52.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTSlnBoicpaz4MvXesFEo4Wo1ra6Prl0avAqw4tPdd5-gieRMbB7hga9vSMBm2CYZhrsu89OfXvuQyfKeA1TDF6Q5SBx_XlWXO_vqmSPqnr_lJ28S2tLWYLcsK38r_sVi7AanPIh0tufko/s320/2013-09-06+14.14.52.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Add all the dry ingredients to a large bowl with the softened butter, then rub in the butter with your fingertips (here is a <span style="color: red;">good video of this technique</span>: <a href="http://www.bbc.co.uk/food/techniques/rubbing_in">http://www.bbc.co.uk/food/techniques/rubbing_in</a>) until the mixture is a sandy texture with an even colour.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdgtWLBkszQ52fqVkIppQS7IgfwUIY6qXFaGVwQ22W9YVYkR-wjGe07PQ8xK40VmSNTvL40vWCGdHP6cNHUzqeAIH8Yn0gVuAZUmjKBv-IJ8sMjXxn4rDsQoocInxAK1tbJc0e59hkj3Y/s1600/2013-09-06+14.18.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdgtWLBkszQ52fqVkIppQS7IgfwUIY6qXFaGVwQ22W9YVYkR-wjGe07PQ8xK40VmSNTvL40vWCGdHP6cNHUzqeAIH8Yn0gVuAZUmjKBv-IJ8sMjXxn4rDsQoocInxAK1tbJc0e59hkj3Y/s320/2013-09-06+14.18.15.jpg" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2iXH_xJssZdWvxEITEBInUSB08Tsk2tMB0agQytm7JGBRNdq_7tfuFmxriwuXqKHCLLk-5y5Z2ei83WdrNiHYR8_u0e10a7-irSgn9Pfuc7_4ybuXDooPOpC4YQMsWXhqVMGUX35csyfG/s1600/2013-09-06+14.19.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2iXH_xJssZdWvxEITEBInUSB08Tsk2tMB0agQytm7JGBRNdq_7tfuFmxriwuXqKHCLLk-5y5Z2ei83WdrNiHYR8_u0e10a7-irSgn9Pfuc7_4ybuXDooPOpC4YQMsWXhqVMGUX35csyfG/s320/2013-09-06+14.19.03.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"> Make a well in the centre of the mix using the tip of a round-bladed knife. Make sure you can <span style="color: red;">see a patch of the bottom of the bowl</span> in order to avoid dry bits of flour being left at the bottom when you add the liquid.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4mnI6rt-HdCIUVHIRv69h9m4w6fxZy9ENKZm0d8h1cqp5IcdmaTMQ8xl6JoOH_msoCNwldvfpV5vYG2xBnLTDW79_zTm5cvvS1nBO2SPwRCwX8AO4PM5P51RhgNOrZo6sZgZBUGGfyvX/s1600/2013-09-06+14.20.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4mnI6rt-HdCIUVHIRv69h9m4w6fxZy9ENKZm0d8h1cqp5IcdmaTMQ8xl6JoOH_msoCNwldvfpV5vYG2xBnLTDW79_zTm5cvvS1nBO2SPwRCwX8AO4PM5P51RhgNOrZo6sZgZBUGGfyvX/s320/2013-09-06+14.20.11.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Mix in almost all of the water and gradually mix in using a figure-of-8 motion with the knife (also I forgot to add the sugar! Whoops.)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0Ynx3plT9yD3DCULfoylK2qkx49m0o-M0l8DMbAyfhUe_zdPsVArKRpI5H2lXMvkWtBRaKQXuJ_AmZQZ1jJN1pyOgv0d_mvQbmfTnfvjqX-OHHjF-SueI6sdfp3Wofu9FKLo-VAU_mvD/s1600/2013-09-06+14.22.52.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0Ynx3plT9yD3DCULfoylK2qkx49m0o-M0l8DMbAyfhUe_zdPsVArKRpI5H2lXMvkWtBRaKQXuJ_AmZQZ1jJN1pyOgv0d_mvQbmfTnfvjqX-OHHjF-SueI6sdfp3Wofu9FKLo-VAU_mvD/s320/2013-09-06+14.22.52.jpg" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Finish bringing the dough together by hand. Messy messy messy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPv7dYpV3kfygMILwXon3f_ffYQkKNnGL8xaXEMthcoTXsWCJN6FnI3vd-A6kxHZNMe1O5SkdMAu50k20Jw1kFQtxSKFuW34I6CsB7k9TH7n-rbOhc5IbcN7XDoN7WiJkfw_hyphenhyphenNkn22Pgn/s1600/2013-09-06+14.24.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPv7dYpV3kfygMILwXon3f_ffYQkKNnGL8xaXEMthcoTXsWCJN6FnI3vd-A6kxHZNMe1O5SkdMAu50k20Jw1kFQtxSKFuW34I6CsB7k9TH7n-rbOhc5IbcN7XDoN7WiJkfw_hyphenhyphenNkn22Pgn/s320/2013-09-06+14.24.32.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: red;">Set a timer</span> for 10 minutes and prepare to knead, knead, knead. Push the dough away from you with the heel of your hand, then pull it back, rotate 90 degrees and repeat. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-waEOUUpxXs8dWpkyktdAIj5QR4pfMbaKE3MDOfVbPsdVat-vViiC2GnQtQ8lzfnMZdVTbeP2pZoi00iRVF2jYudaSNR9-dAHg2k0PEiMu6asfvfS6sFOYymLxa3MS-pXsWxSzkCWv221/s1600/2013-09-06+14.35.17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-waEOUUpxXs8dWpkyktdAIj5QR4pfMbaKE3MDOfVbPsdVat-vViiC2GnQtQ8lzfnMZdVTbeP2pZoi00iRVF2jYudaSNR9-dAHg2k0PEiMu6asfvfS6sFOYymLxa3MS-pXsWxSzkCWv221/s320/2013-09-06+14.35.17.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Sprinkle the <span style="color: red;">absolute minimum amount of flour</span> to stop the dough sticking to the counter, in order to avoid a dry crumb. Once kneaded, dough should be smooth and elastic. Form it into a ball.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLeEeAXPnDvQbWO7eiumEenehRVBWko_odVbKeqQBF07kFHTBGnBbM-6gVJ0IEphZXky9f69Zh0o-bqSRqGFNWbElEn4STubX7WpOHhoJ9Ebkfat1HEQD1e0AXz3l6gjpW52C2TLGtb0CI/s1600/2013-09-06+14.37.49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLeEeAXPnDvQbWO7eiumEenehRVBWko_odVbKeqQBF07kFHTBGnBbM-6gVJ0IEphZXky9f69Zh0o-bqSRqGFNWbElEn4STubX7WpOHhoJ9Ebkfat1HEQD1e0AXz3l6gjpW52C2TLGtb0CI/s320/2013-09-06+14.37.49.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Lightly flour a clean bowl, place the dough in it and cover loosely with cling film. Leave to double in size in a warm place (I use my airing cupboard), about an hour.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAM3ryNIzCanFKgI-KF_pQJ2y30ogU7QOTR13DLtmz7oLBgshbN6ttn8ola1-TN5I_Sgrewafubn-ZUHKQY22d-3vvrIdSMKoZdPWaijvo5fx1MLoN5EmGr-wCOX_b1-kZ_p3Fi6OHsr0L/s1600/2013-09-06+15.04.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAM3ryNIzCanFKgI-KF_pQJ2y30ogU7QOTR13DLtmz7oLBgshbN6ttn8ola1-TN5I_Sgrewafubn-ZUHKQY22d-3vvrIdSMKoZdPWaijvo5fx1MLoN5EmGr-wCOX_b1-kZ_p3Fi6OHsr0L/s320/2013-09-06+15.04.39.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Only use the proving time as a<span style="color: red;"> rough guide</span>! The rate at which the dough will rise depends on the yeast, and the room temperature. Make sure to wait until it is actually doubled in size.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgen8F6oOBLFrH1k9QdgK-RLaqSwsiyGBmseJvBJmHq_HGlnwaCsxYGuon-ENVzqemghwx2b_LftvkYAeVya8IXv_6HlKW6aJwuE4I8I1qPYGB6n9_Ulfmvp3g1qJ8kin0fzWkGuz__W4eF/s1600/2013-09-06+15.31.13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgen8F6oOBLFrH1k9QdgK-RLaqSwsiyGBmseJvBJmHq_HGlnwaCsxYGuon-ENVzqemghwx2b_LftvkYAeVya8IXv_6HlKW6aJwuE4I8I1qPYGB6n9_Ulfmvp3g1qJ8kin0fzWkGuz__W4eF/s320/2013-09-06+15.31.13.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Meanwhile, grease a 450g loaf tin and line with baking paper in the base. I find that <span style="color: red;">upwards strokes</span> with a pastry brush encourages things to rise when greasing tins.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jHhOhPkOql3IPpstv8TaRw-sk3KXzBtAh5xwe98TtmXvPOFGDpwKVbhO_ZiIkrDLMJJmdOfM5xUL_1L_1qNdOTSahyphenhyphenu5KH19lf-A9ZgwxquUC-xW9xQpLnaBvp4kWchBirIEHCD_r3eT/s1600/2013-09-06+15.35.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jHhOhPkOql3IPpstv8TaRw-sk3KXzBtAh5xwe98TtmXvPOFGDpwKVbhO_ZiIkrDLMJJmdOfM5xUL_1L_1qNdOTSahyphenhyphenu5KH19lf-A9ZgwxquUC-xW9xQpLnaBvp4kWchBirIEHCD_r3eT/s320/2013-09-06+15.35.46.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">When doubled in size, lightly knead the dough 3-4 times and reform into a ball. Leave to prove again in the same way as before for 15 mins.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlh_RCTuvnl0I9DkE05MJMkTaNjmxP_z6LsUOIkxSG7gkqvaz4bjjK1NkgqkJHire9oGJYSibL8tZfM1uMXENgJPQ0bhDs_LJSkxTUYuQXWKxPulXgEtLQwADPIIw5RGre-yT-rL4j4lNn/s1600/2013-09-06+15.37.45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlh_RCTuvnl0I9DkE05MJMkTaNjmxP_z6LsUOIkxSG7gkqvaz4bjjK1NkgqkJHire9oGJYSibL8tZfM1uMXENgJPQ0bhDs_LJSkxTUYuQXWKxPulXgEtLQwADPIIw5RGre-yT-rL4j4lNn/s320/2013-09-06+15.37.45.jpg" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBdtAibWIL7LrLypVDW_gxF7q6xS0i6-Ju2C5nbfaOUnYPmOqgk7Cars0cU3TlxaHYcTvjCrWJzlkMIcKs_0Kv0dbl0J6Z9lX2yw9jCOCZYDwAHdTMIdz6BRuBKvCUngP7TF6fiMmUXhb/s1600/2013-09-06+15.56.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBdtAibWIL7LrLypVDW_gxF7q6xS0i6-Ju2C5nbfaOUnYPmOqgk7Cars0cU3TlxaHYcTvjCrWJzlkMIcKs_0Kv0dbl0J6Z9lX2yw9jCOCZYDwAHdTMIdz6BRuBKvCUngP7TF6fiMmUXhb/s320/2013-09-06+15.56.16.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Using your knuckles (imagine boxing fists here!) press out the dough into a rough 25x19cm rectangle. Fold the shorter ends into the centre and rotate the dough by 90 degrees.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8ZCGyw8yQqNz561V3SWkgFzGnKk97zVr5mrBA9u1mmPKE825-QYnwynydxXmUQNqFuHb35souANBYt25HsGDHZ32IwyaKWyA8X1eBJTGulEhp1QSDgRZT1DjPU5OxOdiATcETQTjS4np/s1600/2013-09-06+15.56.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8ZCGyw8yQqNz561V3SWkgFzGnKk97zVr5mrBA9u1mmPKE825-QYnwynydxXmUQNqFuHb35souANBYt25HsGDHZ32IwyaKWyA8X1eBJTGulEhp1QSDgRZT1DjPU5OxOdiATcETQTjS4np/s320/2013-09-06+15.56.47.jpg" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQUPKBWjNnYj2Akw_jNmqD9OZM4p5jMEl-AcTGGDELmUSBi_hjHd_B1nXXG8ALYr9k_UMbXJsVQNHIc7t54Ev9UafYWFxfov87-dbYBddjEmURiIcdPCr7KdtjAWFgLgGHxteVkBR4UlY/s1600/2013-09-06+15.59.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQUPKBWjNnYj2Akw_jNmqD9OZM4p5jMEl-AcTGGDELmUSBi_hjHd_B1nXXG8ALYr9k_UMbXJsVQNHIc7t54Ev9UafYWFxfov87-dbYBddjEmURiIcdPCr7KdtjAWFgLgGHxteVkBR4UlY/s320/2013-09-06+15.59.33.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Then press out the dough to the same size...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ092tn6pyP8IawchfukdNKeJ_-H1SOKT4GCM63wSP52IlvOOqOf5oXC_6zZ6D7zeuL_OVTOREs4453iq6zP6TEjwGdRItuHKbl-fyhSy-FEhZFXB298NZyGvpaEwVKhMGO4ERDc6gbkhx/s1600/2013-09-06+16.00.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ092tn6pyP8IawchfukdNKeJ_-H1SOKT4GCM63wSP52IlvOOqOf5oXC_6zZ6D7zeuL_OVTOREs4453iq6zP6TEjwGdRItuHKbl-fyhSy-FEhZFXB298NZyGvpaEwVKhMGO4ERDc6gbkhx/s320/2013-09-06+16.00.20.jpg" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">... And roll it up tightly, starting from a short end.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOLnx5Ns_ABVLgY8g2ioYFovf9vf75T5sgfVbXcrNtDSwQ4qolZfnHritmshBLqfUhpl4dbzt7_8O0lJoE0pX81-CuQpCOZlLN2paP8TWa2v2HVQ6Cx-_4G5xg7nlRaFol_EDFzR3cNVzm/s1600/2013-09-06+16.01.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOLnx5Ns_ABVLgY8g2ioYFovf9vf75T5sgfVbXcrNtDSwQ4qolZfnHritmshBLqfUhpl4dbzt7_8O0lJoE0pX81-CuQpCOZlLN2paP8TWa2v2HVQ6Cx-_4G5xg7nlRaFol_EDFzR3cNVzm/s320/2013-09-06+16.01.01.jpg" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Roll the dough in your seed mix, pressing firmly so they adhere. Avoid sun dried tomato! My mix had bits of it and it burnt in the oven so I had to pick it off after the bake :(</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK93wYOY0mxZqCkp1w_hYwzkJtNrZrHwewKQKz_jSGeHip0WNFZTjvpIj1FSOH30V-Y17tpzg8GocsTlCCe8rO6Ulo54FBS2Nm6nkdGu1K48dShyv4zrcHnWzg7a2xPU_ABIoe5i6beKWu/s1600/2013-09-06+16.01.37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK93wYOY0mxZqCkp1w_hYwzkJtNrZrHwewKQKz_jSGeHip0WNFZTjvpIj1FSOH30V-Y17tpzg8GocsTlCCe8rO6Ulo54FBS2Nm6nkdGu1K48dShyv4zrcHnWzg7a2xPU_ABIoe5i6beKWu/s320/2013-09-06+16.01.37.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Place the dough in the prepared tin.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwp1aYOjto3Md9qzCCYP_4-KhnR13j-8P9Pcq_4fUrELACmf6e31hSP-d3w9XPW4lh3rdFhtjuon5tm-D4uZTXeqFLNBw1JiHX0CH0eD46dB4katXVqP1gj0twhA9H97AITU5o9lrOhLlU/s1600/2013-09-06+16.52.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwp1aYOjto3Md9qzCCYP_4-KhnR13j-8P9Pcq_4fUrELACmf6e31hSP-d3w9XPW4lh3rdFhtjuon5tm-D4uZTXeqFLNBw1JiHX0CH0eD46dB4katXVqP1gj0twhA9H97AITU5o9lrOhLlU/s320/2013-09-06+16.52.08.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Cover the dough loosely with a clean tea towel and prove for around 45 mins, or until risen to about 5cm above the top of your tin. At this point, preheat the oven to 220 degrees Celsius and place a roasting tin on the oven's bottom shelf. Measure out 250ml cold water.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNz7b1Jo38dOJDAHnbO6FTBu6O8xKJW2jDTMpaYGKSVl9I-YLwg8AmS2TItraQfCfD8Qlb0j_4SwDrdej2_cv_svdhahtw9fJCYqrjkvNDFGao2gMgudYJov_pnW3qpFHiB_F9AYIPpoBQ/s1600/2013-09-06+17.26.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNz7b1Jo38dOJDAHnbO6FTBu6O8xKJW2jDTMpaYGKSVl9I-YLwg8AmS2TItraQfCfD8Qlb0j_4SwDrdej2_cv_svdhahtw9fJCYqrjkvNDFGao2gMgudYJov_pnW3qpFHiB_F9AYIPpoBQ/s320/2013-09-06+17.26.54.jpg" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Pour the water into the pre-heated roasting tin to create a burst of steam, then immediately put the loaf in a shelf above it to bake. Bake for about 30 minutes until golden. Cover the loaf with foil whilst baking if the seeds are browning too fast.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqu4P7kuDa3BGdEBJhi412UhM4uE3CTa6_0-KCeldHajFsDIhXBINWZpeNZsrIDUP_0ma_HYx9Grd-hoc_rke7upAJmlBqps1wc-tPJ2VJ3Nwc9d2XvosKrI8Dw7tNKt_cygre-PhYtub2/s1600/2013-09-06+17.35.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqu4P7kuDa3BGdEBJhi412UhM4uE3CTa6_0-KCeldHajFsDIhXBINWZpeNZsrIDUP_0ma_HYx9Grd-hoc_rke7upAJmlBqps1wc-tPJ2VJ3Nwc9d2XvosKrI8Dw7tNKt_cygre-PhYtub2/s320/2013-09-06+17.35.24.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">OM NOM NOM NOM.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir5husl1ja8glGQsTV9qeQd-2rlwk3G3CyZHaSqdjHwc6i2ePIbRgbIYxWn7pqtz9VF4uPUBJ6z9A9z2991WzBr4uyNCqoFH3l58pTWFfstaM56eLAf4VyJhwlt3Pp-MFUmPrwt_ZyAQg-/s1600/2013-09-06+17.38.50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir5husl1ja8glGQsTV9qeQd-2rlwk3G3CyZHaSqdjHwc6i2ePIbRgbIYxWn7pqtz9VF4uPUBJ6z9A9z2991WzBr4uyNCqoFH3l58pTWFfstaM56eLAf4VyJhwlt3Pp-MFUmPrwt_ZyAQg-/s320/2013-09-06+17.38.50.jpg" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Ekn3VnEq5UlzCJL_iqD6icT7YtI70WWNvt6ZM4LemXdiC_3XHzsZEZP-IPVlIog7tMfE0SIV2Kbn0Ib2bGf4cR_FRfVfv-hHVy0vr0F6Q6BmG8BhFfP7elkMQXSVX4a3plbHsbSh4D2X/s1600/2013-09-06+17.44.17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Ekn3VnEq5UlzCJL_iqD6icT7YtI70WWNvt6ZM4LemXdiC_3XHzsZEZP-IPVlIog7tMfE0SIV2Kbn0Ib2bGf4cR_FRfVfv-hHVy0vr0F6Q6BmG8BhFfP7elkMQXSVX4a3plbHsbSh4D2X/s320/2013-09-06+17.44.17.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Sandwiches and toast were delicious using this homemade bread, which turned out to be a lot more flavourful than shop-bought. When warm out of the oven, it made the cheese in my sandwich melt slightly... Mmmm.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pT08XrhRg7chE4BroPmERutchimR-4aO9C-K0aKun52jBHhOq5xzS8CehdntdpVNUZDHJGFG3n1MkvGFvk7He3CQkL6rI9gDF7bDA5ni6EW4nbz8QwLMziBt4ogBNu2PBmiaC_f0UwzF/s1600/2013-09-08+13.13.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pT08XrhRg7chE4BroPmERutchimR-4aO9C-K0aKun52jBHhOq5xzS8CehdntdpVNUZDHJGFG3n1MkvGFvk7He3CQkL6rI9gDF7bDA5ni6EW4nbz8QwLMziBt4ogBNu2PBmiaC_f0UwzF/s320/2013-09-08+13.13.32.jpg" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">That ends this post! I intend to bake a brioche loaf next (I've decided I like making bread. :D). Tomorrow I will bake a self-compiled recipe for a rather complicated cake to surprise my sister and future brother-in-law with this weekend. Next blog sorted!</span></div>
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<span style="font-family: Verdana, sans-serif;">Take care and happy baking!</span></div>
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<span style="font-family: Verdana, sans-serif;">Love</span></div>
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<span style="font-family: Verdana, sans-serif;">Hadia x</span></div>
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Hadiahttp://www.blogger.com/profile/04681858861038825261noreply@blogger.com0tag:blogger.com,1999:blog-941581451968264534.post-35118757254361980572013-08-28T14:26:00.001-07:002013-08-28T14:26:41.769-07:00<div class="separator" style="clear: both; text-align: center;">
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<span style="color: red; font-family: Verdana, sans-serif; font-size: x-large;">Number 1 - A Very Red Birthday. Iced Two Ways!</span></div>
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<span style="font-family: Verdana, sans-serif;">So without further ado, here's my first blog post! I'm nervous writing this as I haven't done anything that requires writing for nearly 3 years (Maths and Physics are hardly English-heavy school subjects). It feels like my readers are metaphorical small children and I will have to try very hard to constantly be of interest to them, hahaha.</span><br />
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<span style="font-family: Verdana, sans-serif;">So first: a small introduction! I'm Hadia, a 19 year old British student nearing the end of her gap year. I will go to King's College to start my degree in Physics in September. After this, I intend to apply for Le Cordon Bleu to pursue my lifelong dream of being a pastry chef. I am an enthusiastic amateur cook and recipe writer and anyone who knows me will tell you: my life is food. Reading, watching, writing, making and most importantly eating. I started this blog as a response to some very kind individuals who have told me they want to try out my recipes. Please notes that <span style="color: red;">all handy hints and tips will be in red</span> for your convenience (:</span><br />
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<span style="font-family: Verdana, sans-serif;">The very first recipe was a gift for my good friend Marium - a box of red velvet 19th birthday cupcakes. The recipe is adapted from <a href="http://allrecipes.com/recipe/red-velvet-cupcakes-3/?scale=23&ismetric=1">http://allrecipes.com/recipe/red-velvet-cupcakes-3/?scale=23&ismetric=1</a>. I usually use the cream cheese frosting from the Hummingbird Bakery cookbook. Although this is wonderfully easy to work with and pipe and looks great, it tastes altogether too sweet for my liking. I decided to try out the icing in this recipe due to the addition of sour cream, which could offset the sweetness. I also altered the recipe to make more-or-less 24 cupcakes (according to the yield given on the website), however I only got 16 out of the mix.</span><br />
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<span style="font-family: Verdana, sans-serif;">The recipe, with my alterations, is as follows:</span><br />
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<span style="color: red; font-family: Verdana, sans-serif; font-size: large;">Red Velvet Cupcakes (Makes 16)</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfmNL3T_Y5xsMoEGWzIzSn7xq9kEgJf1ogF2Hq3S-ZszXLSPBNxtUmxAnBEpVlQF3KqO9r0m61Cm39lZQ9GNrU9Zvaj33XAtftLyqPMyUHpLS3DV_942PwF3RJtmXeiLeQQzxxGp46Vgj/s1600/2013-08-24+17.43.47.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfmNL3T_Y5xsMoEGWzIzSn7xq9kEgJf1ogF2Hq3S-ZszXLSPBNxtUmxAnBEpVlQF3KqO9r0m61Cm39lZQ9GNrU9Zvaj33XAtftLyqPMyUHpLS3DV_942PwF3RJtmXeiLeQQzxxGp46Vgj/s320/2013-08-24+17.43.47.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Ingredients!</span></td></tr>
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<li><span style="font-family: Verdana, sans-serif;">240g flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">35g cocoa powder (I use Cadbury Bourneville)</span></li>
<li><span style="font-family: Verdana, sans-serif;">3/4 tsp bicarbonate of soda</span></li>
<li><span style="font-family: Verdana, sans-serif;">Generous pinch salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">175g unsalted butter (when available, I <span style="color: red;">always use French butter</span>. My work in the product development kitchen of a muffin factory taught me that this is truly the best quality and well worth using!)</span></li>
<li><span style="font-family: Verdana, sans-serif;">250g sugar (the original recipe called for more sugar. But I find that American recipes often use to much! As a guide set an absolute limit at around 10g of sugar per cupcake)</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 eggs</span></li>
<li><span style="font-family: Verdana, sans-serif;">175ml sour cream</span></li>
<li><span style="font-family: Verdana, sans-serif;">90ml semi-skimmed milk</span></li>
<li><span style="font-family: Verdana, sans-serif;">Capful vanilla extract (I <span style="color: red;">measure my vanilla in capfuls</span> for convenience. 1 capful is approx 1 tsp)</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tsp red food colour paste</span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span></div>
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<li><span style="font-family: Verdana, sans-serif;">Prepare your cupcake tins by lining them with paper liners. I went for adorable red button ones, to match the theme c: . If you're scared of the cupcakes overflowing during baking, a handy tip is <span style="color: red;">to brush or spray the outer perimeter of the tray with oil</span> to prevent sticking.</span></li>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1KGfixQAliRX4Z3xtOcocgGHLanY7uTJ9pT1fcf48edPuKUsvBoIuUjdnKRsxGRAvJELHIQVcGaaIPmS9ifdeQkg3f4kGw5s8MSS9NdHv1rkMhjHTesEOAi6wjbZyVmPTpaXfmZU_qpF/s1600/2013-08-24+17.38.53.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1KGfixQAliRX4Z3xtOcocgGHLanY7uTJ9pT1fcf48edPuKUsvBoIuUjdnKRsxGRAvJELHIQVcGaaIPmS9ifdeQkg3f4kGw5s8MSS9NdHv1rkMhjHTesEOAi6wjbZyVmPTpaXfmZU_qpF/s200/2013-08-24+17.38.53.jpg" width="150" /></span></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: Verdana, sans-serif;">Button Button Button</span></td></tr>
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<li><span style="font-family: Verdana, sans-serif;">Sift together flour, bicarb and cocoa in a medium bowl. I don't usually bother sifting unless there are "lumpy" inclusions like cocoa or icing sugar. A quick mix with a fork suffices most times (:</span></li>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdxIRNsomv9t9vv7yG7zvrFa_rUqeG9AST6A2grfj0CEIjwA9gs6EyJtlKEpkVmqFsqv9LBHPGpba_IX1Sunq0ZjQKXqziu3At8G1fR6GCoKEuPd-d-HGGRRd00ucB408vVRHIGq4BZHn/s1600/2013-08-24+17.38.46.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdxIRNsomv9t9vv7yG7zvrFa_rUqeG9AST6A2grfj0CEIjwA9gs6EyJtlKEpkVmqFsqv9LBHPGpba_IX1Sunq0ZjQKXqziu3At8G1fR6GCoKEuPd-d-HGGRRd00ucB408vVRHIGq4BZHn/s200/2013-08-24+17.38.46.jpg" width="150" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Red Food Colour Paste - new fave thing!</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQE_YQ8gP9lKw0fFrqHXm2a7hjhNeI9FdJRPW5py0ukkLpBBlOUfdtbninNhz_wuxA3iq_lRVNmEjq12ulPvJKPBe-dwpf18TNGt_7VsSdtCSyzr3YcWfzRCAePqqIz1S2X1kU_DG_3_Ys/s1600/2013-08-24+17.45.17.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQE_YQ8gP9lKw0fFrqHXm2a7hjhNeI9FdJRPW5py0ukkLpBBlOUfdtbninNhz_wuxA3iq_lRVNmEjq12ulPvJKPBe-dwpf18TNGt_7VsSdtCSyzr3YcWfzRCAePqqIz1S2X1kU_DG_3_Ys/s200/2013-08-24+17.45.17.jpg" width="150" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">My beloved weighing scales - they were my aunt's in the 80s! :D</span></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjboEX4wiWAWBK2XK3yPwdhrgSxIX31qgaRvngKpknAV0KbP40lSw6dM986VS678E-iZc98VPidYE0Mv2p9ipDbLBtYbnhBTOf4DeSKX6MiJcMjZoznKCohKodEvt3DhygGh_7soxHCqqS3/s1600/2013-08-24+17.48.08.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjboEX4wiWAWBK2XK3yPwdhrgSxIX31qgaRvngKpknAV0KbP40lSw6dM986VS678E-iZc98VPidYE0Mv2p9ipDbLBtYbnhBTOf4DeSKX6MiJcMjZoznKCohKodEvt3DhygGh_7soxHCqqS3/s200/2013-08-24+17.48.08.jpg" width="150" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Cut butter into small cubes and microwave to soften.</span></td></tr>
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<li><span style="font-family: Verdana, sans-serif;">Beat butter, sugar and vanilla with the paddle attachment on an electric mixer, on a medium-high speed for at least 5 minutes (to ensure maximum fluffiness. Aim to get this mix at least two shades lighter). In general, all flavourings like zest, extracts and oils should be added in this stage cos the <span style="color: red;">beating makes them permeate better into the mix</span>. If you can, replace vanilla extract with vanilla bean paste.</span></li>
<li><span style="font-family: Verdana, sans-serif;">While the mixture is creaming, mix together sour cream, milk and food colour paste.</span></li>
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<tr><td style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwO0Qzu6AKmM-LuaB2I6PhZFJ4vci2qVHK6nTvb3wAmRapRnlxom4BlAMF90-3Bw5UvcYSaMbBrX1rOcxjF9Fu3ZWsVoakxghcjczXjV6CBm2rU9LdRcIg9nsCP-EbbjvwLIU7r8PCpKwa/s320/2013-08-24+18.04.07.jpg" style="margin-left: auto; margin-right: auto;" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Dat colour... Yum..?</span></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMyZHmo57OJStBQS2te0SkViS81on6r_0WKJS6bSKrNXGOhh3DqZzTzDT3WkZjwx1BOOZEsMhCRtG-VjyCt0U6joYGX4Ce9YaXSdXKkeZgGN9dU2iSZi8Z3R6wWpu6pE7eqAF_-ZC7WCq/s1600/2013-08-24+18.06.11.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMyZHmo57OJStBQS2te0SkViS81on6r_0WKJS6bSKrNXGOhh3DqZzTzDT3WkZjwx1BOOZEsMhCRtG-VjyCt0U6joYGX4Ce9YaXSdXKkeZgGN9dU2iSZi8Z3R6wWpu6pE7eqAF_-ZC7WCq/s320/2013-08-24+18.06.11.jpg" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Butter and sugar beaten to fluffy whiteness</span></td></tr>
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<ul>
<li><span style="font-family: Verdana, sans-serif;">Remove bowl from stand and mix in room temperature eggs, one at a time, <span style="color: red;">by hand</span>. This is the best method to prevent curdling. I recommend the use of a <span style="color: red;">rubber spatula</span>! Then, mix in your ugly red liquid. At this stage, pre-heat your oven to 180 degrees Celsius. I don't think there's a need to preheat at the beginning of a recipe, it's a bit of a waste of energy to leave your oven on and empty for so long.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Dump all the dry ingredients in with the wet ones and gradually but quickly fold in. (here is a great video of folding technique: <a href="http://www.youtube.com/watch?v=vP4vbktd-PM">http://www.youtube.com/watch?v=vP4vbktd-PM</a>)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Spoon the mix into prepared paper cases. I find that a <span style="color: red;">standard ice-cream scoop with a release mechanism</span> is the perfect tool for this!</span></li>
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<ul><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3Hmw7v2N4u3m-UqoNpARP81IL0R-pxwPVdgWRnmmYsx7IVCv9zhOLyPyIdr7MjDocPjZl0_Yp3SKwSUEwRnqFV8qM2hgw_fRZQIwOa5TO4XqYOa9N71P6Pe5QkOArMdVurZRsMUXa1rH/s200/2013-08-24+18.14.25.jpg" style="margin-left: auto; margin-right: auto;" width="150" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Finished mix and my shining beacon of batter distribution</span></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurIXpRfB3yCCRujWQjdSLcbCphOaeTDJ-Z3otA-TkNCIUoVmD0nxrBhoEhJD7uzWNfu-3kYJ6JO-JvsOsu88gS_qJhwQuJi3T-ZDIx8A8L_rlju6GlHuOHQIKGrpUKLwIfplD-dIp7sAo/s1600/2013-08-24+18.22.56.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurIXpRfB3yCCRujWQjdSLcbCphOaeTDJ-Z3otA-TkNCIUoVmD0nxrBhoEhJD7uzWNfu-3kYJ6JO-JvsOsu88gS_qJhwQuJi3T-ZDIx8A8L_rlju6GlHuOHQIKGrpUKLwIfplD-dIp7sAo/s200/2013-08-24+18.22.56.jpg" width="150" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Pre-baked redness</span></td></tr>
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<ul>
<li><span style="font-family: Verdana, sans-serif;">Bake 15-20 minutes. If you lightly press a cupcake in the centre and it springs back, it's done!</span></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvaPqvqtJgdy3qiSomU6kjDdZZm3P-bhlaumEJpzAzl1-xuYITgFMnxMGYBXnTifBJBknXEWbbsy0DWhZcNqdQU1wvj8cVi0GyQpg6dTK4l2i7g9NYI3a34CzRQG_U6YvESHd7dmHueU2J/s1600/2013-08-24+18.46.39.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvaPqvqtJgdy3qiSomU6kjDdZZm3P-bhlaumEJpzAzl1-xuYITgFMnxMGYBXnTifBJBknXEWbbsy0DWhZcNqdQU1wvj8cVi0GyQpg6dTK4l2i7g9NYI3a34CzRQG_U6YvESHd7dmHueU2J/s320/2013-08-24+18.46.39.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Baked and ready to go!</span></td></tr>
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<span style="font-family: Verdana, sans-serif;"><b>Icing and Decorating</b></span></div>
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<span style="font-family: Verdana, sans-serif;">The icing I had placed all my tiny hopes and dreams in was honestly, a disappointment. The sour cream didn't really balance the sweetness (frankly it turned out to be an unnecessary addition!) and the consistency wasn't dissimilar to flat white icing which is fine but meant I couldn't use my favourite icing nozzles with this one. Upon seeing the icing I decided to flat ice the cakes and use fun sugarpaste decorations, whipped cream and sprinkles to jazz them up. </span></div>
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<span style="font-family: Verdana, sans-serif;">If you were to use the AllRecipes icing, <span style="color: red;">I would recommend folding in 250 ml of softly whipped cream</span> to lighten the flavour and improve the consistency. Otherwise, the <span style="color: red;">Hummingbird cream cheese frosting recipe</span> (<a href="http://www.ocado.com/webshop/recipe/cream-cheese-frosting/2850">http://www.ocado.com/webshop/recipe/cream-cheese-frosting/2850</a>) will do a better job.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I flat-iced the cakes (tip: <span style="color: red;">don't let your knife touch the edges</span> for a clean finish! Just ease dollops of icing from the centre outwards in even circles.) then topped with sugarpaste letters made by kneading a little red food colour paste into white sugarpaste, rolling out and cutting letters using play-dough cutters. A <span style="color: red;">toothpick is a useful tool</span> to measure small quantities of paste. Icing sugar can be used to stop letters sticking to the work surface.</span></div>
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<tr><td style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IkIY4YPlL5zewqQgF5fu9YQ73XxlEZZ41Tgaa1Ex4DVZ6pE5T3RaOszXMfdvDXpfoC8D50XyIlLuBeOx0GYYa11dbJulZlEnpzCandBV0mJhN_anJhsBVyXgyDMqseHMi0yVRSpCsJDN/s320/2013-08-24+18.46.04.jpg" style="margin-left: auto; margin-right: auto;" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Not my favourite.</span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX65GmTEqRdZdcd9ixG19PBHFgt5q_cHJ4JQHrsjIePMyHlVRPSqOL_V9mHk1YkMNMM73sHuAsFAIinkG2-f9rrR-kxDFZDtcriaXzgdq9coCAYpA7hTbZ0PU-Ysfp1AbdAdNoEeyb-4zN/s1600/2013-08-24+19.15.49.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX65GmTEqRdZdcd9ixG19PBHFgt5q_cHJ4JQHrsjIePMyHlVRPSqOL_V9mHk1YkMNMM73sHuAsFAIinkG2-f9rrR-kxDFZDtcriaXzgdq9coCAYpA7hTbZ0PU-Ysfp1AbdAdNoEeyb-4zN/s320/2013-08-24+19.15.49.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Verdana, sans-serif;">Flat iced babies<br /></span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmgv1nLXS-CP_v3umCA6-TKTy1mYlOcvfvEBl6dcoe71bmQTU2epJ-tHPgM9vLrVJwFGsEuNj0Pr-4xCrxWsOd9fDMXS8MfKSU1MdMbGDHDm-3pydrb7JqZcH88LIkDJXSmItW1ECtMLC/s1600/2013-08-24+18.52.22.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmgv1nLXS-CP_v3umCA6-TKTy1mYlOcvfvEBl6dcoe71bmQTU2epJ-tHPgM9vLrVJwFGsEuNj0Pr-4xCrxWsOd9fDMXS8MfKSU1MdMbGDHDm-3pydrb7JqZcH88LIkDJXSmItW1ECtMLC/s320/2013-08-24+18.52.22.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Verdana, sans-serif;">In the process! <span style="color: red;">Knead well</span> for even colour distribution.<br /></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6Rv9rBu9015QcBdNiOvb8lvrVAaFtkd-5PX7p_A_UNYP4rPFNAl5duoqGi76IgHLJ4-utfW5tAmO0NWUo2-irEwmGiWsdLlXAoQj-jdMkMDg2F-_jlNa93_ReIqVJa_DeYXkyN7mHtnm/s1600/2013-08-24+18.58.23.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6Rv9rBu9015QcBdNiOvb8lvrVAaFtkd-5PX7p_A_UNYP4rPFNAl5duoqGi76IgHLJ4-utfW5tAmO0NWUo2-irEwmGiWsdLlXAoQj-jdMkMDg2F-_jlNa93_ReIqVJa_DeYXkyN7mHtnm/s320/2013-08-24+18.58.23.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">A bench scraper makes lifting letters out easy; leave to dry on greaseproof paper.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpKK7Svl-LU-XatZ-vpStGUdlm8DPVMHbxbv1s8jHgLM3UxM5hPhONLKlE6kIk1TUWxPXER7R_MKsLkV2BhVZIaKNmqOOacdhfMP12YRy0QwumUHTDFDt7cBgLY3IZRfDtodNjKiExtxP/s1600/2013-08-24+19.04.49.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpKK7Svl-LU-XatZ-vpStGUdlm8DPVMHbxbv1s8jHgLM3UxM5hPhONLKlE6kIk1TUWxPXER7R_MKsLkV2BhVZIaKNmqOOacdhfMP12YRy0QwumUHTDFDt7cBgLY3IZRfDtodNjKiExtxP/s320/2013-08-24+19.04.49.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Like so!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbt3aLOQkCwOAcFp9AfCk7F5iQS0_Qk-m_AOjnSn1M5Ofh0xMK8ok15rK1OtcwcJ18wJ4VNzqlVaAZjm9Pe5Hi0Yydak3j91QHaYM5EHhQy3dPm4WjKIpuB5TWXU0DEsvvXKy7p-w3tFDL/s1600/2013-08-24+19.20.24.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbt3aLOQkCwOAcFp9AfCk7F5iQS0_Qk-m_AOjnSn1M5Ofh0xMK8ok15rK1OtcwcJ18wJ4VNzqlVaAZjm9Pe5Hi0Yydak3j91QHaYM5EHhQy3dPm4WjKIpuB5TWXU0DEsvvXKy7p-w3tFDL/s320/2013-08-24+19.20.24.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Finished, with a candle for good measure. (:</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8K8pOUxOURjTlpsyExly4olj7f5OkRcsSY-xba0j50PsWWUGo7GakJ4y6aDzogdQAos1diAM23c2UZ06USr8tyI3nD66D-e-ykR9VycQGluzNIriQ2hBA2npQgM2ID6EXOYL1me8u-b9/s1600/2013-08-25+10.40.18.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8K8pOUxOURjTlpsyExly4olj7f5OkRcsSY-xba0j50PsWWUGo7GakJ4y6aDzogdQAos1diAM23c2UZ06USr8tyI3nD66D-e-ykR9VycQGluzNIriQ2hBA2npQgM2ID6EXOYL1me8u-b9/s320/2013-08-25+10.40.18.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">The second decorating method used little whipped cream stars and M&Ms</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">So ends my first post! Hope you enjoyed, and happy baking! Any comments or suggestions would be greatly appreciated :D<br /></span><span style="font-family: Verdana, sans-serif;"><br /></span>
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<span style="font-family: Verdana, sans-serif;">Love always,</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Hadia</span></div>
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<br />Hadiahttp://www.blogger.com/profile/04681858861038825261noreply@blogger.com0