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Color Mirror Glaze Cake

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Ingredients 735 grams white chocolate (26 ounces), over 30% cocoa butter 300 grams water (5.25 ounces, ~1/2 cups) 300 grams sugar (11.5 ounces, ~1 1/2 cups) 395 grams condensed milk (14 ounces, ~1 Can) 15 gelatin sheets 1 tablespoon vanilla extract 1 tablespoon gel food coloring, of choice unglazed frozen cake   Preparation   Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat. Bloom the gelatin sheets in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture. Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product. Sieve the mix into a large ...
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Gingerbread House

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 Ingredients Ginger powder 2 teaspoons Refined flour 460 gms + for dusting Castor sugar 160 grams Maple syrup 4 tablespoons Treacle 2 tablespoons Cinnamon powder 2 teaspoons Butter 200 grams Baking powder 1/4 teaspoon Chocolate sauce as required Royal icing for decorating Chocolate sprinklers for decorating Chocolate wafer sticks for decorating Colourful candies for decorating Gummy toffees for decorating Colourful chocolate candies for decorating Icing sugar for dusting Method Preheat oven at 180°C. Heat a non-stick pan. Add castor sugar, maple syrup, treacle and 4 tbsps water. Mix well and bring the mixture to a boil. Add ginger powder, cinnamon powder and mix well. Switch off the heat, add butter and mix well till the butter melts completely. Transfer into a bowl. Add refined flour and baking powder, mix and knead into a stiff dough. Dust the worktop with little flour and roll out the dough into a 6 mm thick sheet. Using a knife cut out pieces from the sheet for the house and p...
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Red Velvet Cake

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 Ingredients ½ cup shortening 1 ½ cups white sugar 2 eggs 2 tablespoons cocoa 4 tablespoons red food coloring 1 teaspoon salt 1 teaspoon vanilla extract 1 cup buttermilk 2 ½ cups sifted all-purpose flour 1 ½ teaspoons baking soda 1 tablespoon distilled white vinegar Icing: 5 tablespoons all-purpose flour 1 cup milk 1 cup white sugar 1 cup butter, room temperature 1 teaspoon vanilla extract Recipe Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point. Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack. To Make Icing:...
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