The perfect Fondant Fancies recipe

Equipment

You will need:
15cm square tin

1 small piping bag

1cm open star nozzle (optional)

Square paper cases (optional)

Ingredients

For the sponge:
115g unsalted butter, at room temperature, plus extra for greasing

115g caster sugar

2 large eggs, lightly beaten

Finely grated zest of 1 lemon

¼ tsp almond extract

85g plain flour

1 tsp baking powder

65g ground almonds

1½ tbsp milk

Pinch of salt

For the buttercream:
35g unsalted butter, softened

50g icing sugar, sifted, plus extra for dusting

½ tsp vanilla extract

For the marzipan:
100g natural marzipan

Icing sugar for dusting

1 tsp apricot jam

For the coating:
450g fondant icing sugar, sifted

Juice of 1 lemon

Yellow food colouring paste

Red, yellow & orange sprinkles

Method

Step 1
Heat the oven to 180°C/160°C fan/350°F/Gas 4.

Step 2
Grease and line a 15cm square cake tin with baking paper.

Step 3
For the sponge, beat together the softened butter and caster sugar until light and creamy. Gradually add the beaten eggs, mixing well between each addition. Add the almond extract and lemon zest and mix again to combine.

Step 4
Sift the flour, baking powder and a pinch of salt into the bowl. Add the ground almonds and milk and beat again until the cake mixture is smooth.

Step 5
Spoon into the prepared tin, spread level and bake for 25-30 minutes until well risen, golden brown and a skewer inserted into the middle of the cake comes out clean.

Step 6
Leave to cool in the tin for 5-10 minutes before turning out onto a cooling rack to cool completely.

Step 7
For the buttercream, beat the butter, icing sugar and vanilla until very pale and soft. Spoon into a small piping bag fitted with a 1cm open star nozzle, if you have one.

Step 8
Slice the top of the cake to level if it has domed, then cut the sponge into nine perfectly neat squares.

Step 9
Lightly dust the work surface with icing sugar and roll the marzipan into a large square. Cut into nine 4½cm squares. Lightly brush a little apricot jam onto each marzipan square and place on top of the cakes. Turn the cakes upside down so that the marzipan is now on the work surface and trim the sides of the marzipan to neaten. Turn the right way up and pipe a buttercream rosette on top of each cake.

Step 10
Chill the cakes in the fridge or freezer until the buttercream is firm to touch.

Step 11
For the coating, tip the fondant icing sugar into a mixing bowl and, whisking continuously, gradually add the lemon juice and a little warm water (if needed) until the icing is smooth and thick but pourable. Add the food colouring paste drop by drop and mix to combine.

Step 12
When the cakes are chilled, place one on top of a fork. Hold the fork over the icing bowl and spoon icing over the top and sides of the cake to cover. Using a palette knife carefully slide the cake off the fork onto a wire rack set over a tray and repeat to ice all the cakes.

Step 13
Sprinkle the tops with orange, red and yellow sprinkles and place in the paper cases to serve.

Late happy new year

signed by the Gestapo

german nugget

much love homie and thx for the nice words on my profile :D

merry gaymass nerds

THE PERFECT CUP OF TEA-BRITISH STYLE

INGREDIENTS
Nutrition
1
twining's english breakfast tea bag
boiling water
1
teaspoon low-fat milk (or to taste)
1
teaspoon sugar (or to taste)

First, you have to boil the water - don't just heat it, boil it. Second, add the boiling water to the tea bag, not the other way round. - putting the water in the cup and adding the bag to it - is a recipe for disaster. Unless the water is at boiling point when it makes contact with the tea, the tea will never properly brew.

Make sure the cup or pot is nice and hot before you start. If necessary, rinse it out with near-boiling water. And keep it covered while the tea is brewing.
Leave the bag in the water for at least two minutes - longer if you like your tea strong. And for goodness sake, resist the temptation to dunk. Just leave the bag alone until the drink is ready! Add milk and sugar to taste.

Rich Tea Biscuits

Ingredients
280 grams white flour
1 tablespoon baking powder
1/2 teaspoon salt
3 heaping teaspoons cane sugar
4 1/12 tablespoons cold unsalted butter
2/3 cup cold, full-fat milk

Directions
Preheat your oven to 410° F (210° C) and prepare a baking tray with parchment paper.
Combine the dry ingredients in a bowl, mix well.

Cut the butter into small cubes, transfer to the bowl and start rubbing the butter into the flour until you get a mixture that resembles coarse breadcrumbs.

Pour in the milk, combine with your fingers, then press and knead briefly into a smooth dough.
Turn out the dough onto a clean floured working surface and divide it in half to make it more

manageable to work with. Take one half of the dough, and roll it out as thinly as possible. (Keep in mind that the biscuits will double in thickness.) Using a cookie or biscuit cutter, cut the biscuits into
individual 6 centimeter-wide circles. Repeat with the other half of dough.

Prick the biscuits gently with a fork or pastry docker, all over, and transfer them to your baking tray.

Place in the center rack of your oven and bake for 10 minutes, or until slightly golden but not browned. Cool on a baking tray.

Optional: Boil fresh water, place tea in your favorite cup, pour hot water over it, and wait. Break a Rich Tea biscuit in 2 and dunk. Enjoy.

Store your biscuits in an airtight container. They are best when enjoyed immediately, but will last around 3 to 4 days.

someone give me another recipe

i will take this threat to court

you do now

i don't like cheese though.

how to a New York cheesecake
--------------------------------------------

Ingredients
For the crust
85g butter

, plus extra for tin
140g digestive biscuits, made into fine crumbs (add 2 extra biscuits if you like a thicker base)
1 tbsp sugar

, granulated or golden caster
For the cheesecake filling
900g Philadelphia cheese, or other full-fat soft cheese
250g golden caster sugar
3 tbsp plain flour
1½ tsp vanilla extract
finely grated zest of 1 lemon

(about 2 tsp)
1½ tsp lemon juice
3 large eggs, plus 1 yolk
284ml carton soured cream
For the soured cream topping
142ml carton soured cream
1 tbsp golden caster sugar
2 tsp lemon juice
---------------------------------------------

METHOD
position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.

Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.

For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.

Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.

With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.

Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.

Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.

Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.

Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.

Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.

Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

Probably the cutest RL player ;)

people who get mad over quick chat in rocket league are dumb af lmao

How to make chocolate cake
-----------------------------------------
Ingredients
1 cup white sugar
1 1/8 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
1 egg
1 teaspoon vanilla extract
1 cup cold, strong, brewed coffee

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch pan. Sift together flour, cocoa, baking soda and salt. Set aside.
In a medium bowl, cream butter and sugar until light and fluffy. Add egg and vanilla and beat well. Add flour mixture, alternating with coffee. Beat until just incorporated.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean.

____*******_________******* _____
___***____***____***______*** ___
__***________*****_________***__
_***__________**___________***_
_***______I SOLD A NEW_____***_
_***________BORN FOR_______***
__***_________WIFI_________***-
___***__________________***___
____***_______________***_____
______***___________***_______
________***_______***_________
__________***____***__________
____________*****_____________
_____________***_____________

Ill change your face if you so wish

Changed his PFP more times then i changed my underwear.

Autistic Brexiteer here

why am i getting notifications for your profile??? xDDDD

Rip Owen, got taken down u ♥♥♥♥ xd

+rep Very kind and fun to play with!

- rep 100% ♥♥♥♥, would play with again

Spyro thats my ♥♥♥♥♥♥♥ JAM

https://www.youtube.com/watch?v=u3pQv9mmZMk

https://youtu.be/vNJpvahstFs

Hi everyone! I occasionally stream on twitch! Here's the link for anyone who's interested: https://www.twitch.tv/lynxwillow

N U G G E T™©®

real human b e a n

no
101% bean with error margin of 1%

prob 99% bean

is a bean

Thx i feel like im back in prospect again

xD