Isomalt is a sugar alcohol (not the kind you can get sloshed on though 😦 ) and when it cools it sets like hard candy – perfect for sugar art. It can be blown into little bubbles, made into delicate flowers, or in this case, slopped around to make a splash.
Before we begin, here’s the KG.
The one accessory which should feature in every fashionista’s wardrobe: Primark’s Disney dog outfit range.
If you have a below average sized head and want to stand out from the crowd, then the small dog costumes will be right up your street. Slip into one of these and everyone will want to PET THAT DAWG.
Of course the stitch costume was whipped out after an incredibly *classy* bottomless brunch with my sistaz. The real question is though, who wore it better – me, Melis or the rat (Gregg)????
Anyway, moving on. I’ve made a cheeky vid for you all instead of just a written recipe – keepin up with the tech for kids these days. Pls enjoy.
isomalt (ready tempered, clear, just get on amazon)
gel food colouring
silicone mat (this is needed)
bottle of some kind
Pop a few isomalt balls in a heatproof bowl
chuck in the microwave and blast in 30second intervals until bubbling
be really careful because it is literal molten sugar and can say from experience it hurts if you touch it
add in any colouring you want at this point
you might have to blast in the microwave again to get really hot (it sets up super quick so you have to move fast)
pour your bubbling isomalt onto your silicone mat
start to tip the mat to spread it around
when the isomalt has cooled slightly on the mat (30 secs) lay the mat over a bottle and hold in the desired shape
wait a couple of minutes until the isomalt has set hard
carefully remove the bottle and peel off the silicone mat – take your time you don’t want to crack your masterpiece
and that’s it!!! Pop it on top of your cake, sit back n chillax
And that’s everything my lovelies. Posts may be on the slow side for a while because my oven at uni is a genuine candle but I’ll see what I can rustle up.
We’re taking it back to my baking roots – the birthday cake. When I had first properly got into baking about age 12, the fondant bday cake was my stomping ground. Now, fondant isn’t what all the trendy kids want (youths these days grrr), so instead we move over to buttercream cakes – tastier, but harder to make look semi-decent.
This is one of my first buttercream cakes and went a bit off the rails with it. Feelin like one of those edgy art people and off to get a very short fringe cut to fit my new persona. Honestly, just call me Bob Ross x
Before we move on, here’s this week’s KG…
I’m back in L town after TOO long. My cave is finally decorated (yes the nawti Mary Berry poster has made a return.) Despite all odds, my houseplants have survived their first week (hello Miss Greenfingers). I won’t do my washing until I have 1 sock and an age 12-13 T-shirt left. My housemates don’t hate me yet – give it another week girls 😉 and my diet has gone back to exclusively sour skittles and spag bol. IT’S. GOOD. TO. BE. BACK.
For the sponge:
340g caster sugar
340g self-raising flour
zest of 3 lemons
For the lemon syrup:
85g caster sugar
juice from 1 1/2 lemons
For the buttercream:
3 tbsps lemon curd
swiss meringue buttercream or Italian meringue buttercream (basic recipe link here, you will need 2 or 3x this recipe:)