Any Chefs out there....HELP with Christmas cake? - greaseproof take away bags
I have my recipe for Christmas cake that I use at work throughout the year .... the same method I use throughout the year, maybe once or twice a week. The only difference is that it uses fat Asda. Mold. Cake looks fab trying to be the band and paper literally burned into the cake. How the hell I'm not out of the shell, etc.
No time to do the same as my last few days.
HELP
Greaseproof Take Away Bags Any Chefs Out There....HELP With Christmas Cake?
7 comments:
If the paper does not fall, it could be reduced. With a sharp knife (the serrated bread knife or a tomato is the best for this program) and just behind the paper, cut the knife in a vertical position. Cut very thin enough to eliminate the "skin" (as if an apple or peeling potatoes). BTW, I can not use wax paper on my drums - brown paper is the best (with bread and butter, then apply the paper, then butter the paper generously.)
you''ll issues that relate to them, then bake a layer of depth to it - talk about a new recipe!
Moses sides of the cake with orange juice, use a fine brush to paint it. If the cake starts to wet the paper is likely to peel apart. Use ice cover or marzipan to the first bit and if you take away this will be done on the sides uneven ground on a piece of paper. The only way to do that without careful vutting the cake with a sharp knife.
Rod cake with a fork, then wet the paper with fruit juice or alcohol - Get It Wet, leave a few minutes and then peel - good luck!
Freezing the cake and try to eliminate all Jelly
Perhaps taking a shift on the sides of the cake, paper and should all.It 't show when you are fully equipped or simply placed on a frieze.
Ohhh no - I can only recommend a knife Sharf, and take you straight to the edge of the cake with the elimination of about 1 / 4 inches.
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