i think this is a truly nice touch and a truly unique product. After seeing the quality and design of these products for myself i recommend them to you i feel they are a must for that personal touch and offer the customer something truly unique. with Hundreds of colours and personalisation to suit you truly a wonderful product.
Here are some of the designs that they currently have I also feel at £12.99 for a 24 pack that they prove very good value for money http://www.paperthemes.co.uk/wedding-cake-accessories/personalised-cupcake-wrappers/ see all their products here well worth a look
After discussing Cake with a friend she told me she wanted live fish to be incorporated into her wedding cake. So i went on the hunt to find out what kind of products were already out there and how creative people were with wedding cakes.
So what are your views on fish incorporated as part of a wedding cake is it right or wrong and would you have it at your wedding?
for the Choux Buns you will need :
250ml cold water
1 tsp sugar
150g/5oz plain flour
cold water in a medium-sized saucepan together with butter, cut into small pieces, then place the saucepan over a moderate heat stir with a wooden spoon. As soon as the butter has melted and the mixture comes up to the boil, turn off the heat tip the flour in – all in one go – with one hand, while you beat the mixture vigorously with the other.Beat until you have a smooth paste that has come away from the sides of the saucepan clean –
beat eggs well, then beat them into the mixture – a little at a time, mixing each addition in thoroughly before adding the next. pipe onto a lightly greased baking tray in a circle and cook in a pre heated oven gas mark 6, 400°F (200°C) – for 10 minutes. After that, increase the heat to gas mark 7,(220°C), and bake for a further 15-20 minutes until the buns are crisp, light and a rich golden colour.
for the filling mix fresh cream with a teaspoon of icing sugar and pipe a little into the buns by making a small hole from the bottom.
For the chocolate Sauce :
150g caster sugar
80g plain chocolate, chopped
1 teaspoon vanilla extract
5 large egg yolks, beaten
3 tablespoons cornflour (optional)
3 tablespoons water
saucepan over medium heat, melt the chocolate with the milk, sugar and vanilla. Stir to melt the chocolate completely, and allow to gently simmer leave to cool then add eggs stirring continuously to stop curdling Place back over medium heat. Allow to thicken over medium heat, for about 4 minutes, stirring frequently. 5.Only if the custard needs further thickening (it might not!), make a slurry with the cornflour and water, then slowly stir into the hot custard. Cook for a further 2 minutes over medium heat until thickened as desired.
The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.
Here’s an excerpt:
The new Boeing 787 Dreamliner can carry about 250 passengers. This blog was viewed about 1,400 times in 2012. If it were a Dreamliner, it would take about 6 trips to carry that many people.
a newspaper published an article on Thursday stating that ” i was now writing food columns for them” so i contacted an event which i attended in good faith on December 1st. I tweeted both the paper and the event about obtaining a press pass and the event added me to the press list. i didnt think there was a problem as said paper tweeted me saying thanks Rona. On Monday (3rd December) at teatime i had a phone call from said paper who had said that i didn’t work for the paper and i was in no way associated with said paper. i said i had a column in said paper and behaved appropriately. the events organiser was most unhappy by how i conducted myself apparently all i did was speak to people and ask opinions, However i did criticise one celebrity chef who failed to wash her hands after blowing her nose and still served the food to members of the public. But i think this is important for people to hear! if people like her dont wash her hands then what hope do any of us have. this chef has won awards. Now i will apologize if i got my wires crossed but i genuinely thought after the paper saying i was writing for them that i was writing for them as a freelance food and drinks journalist. or certainly that my column would be going live. This was my one big chance to prove myself and ive somehow managed to complicate things before i have even started. However i wont give up on my dreams i have the statistics for my blog and in the last month have hit 1000 hits so i think i am getting through to people. but as i said i don’t think ive done anything wrong and will continue to blog here. please please let me know your thoughts on this and where i go from here?
Went to the Foodies Festival , I must say what a terrific day out it was and how impressed I was with some of the fresh local produce thats available right on our doorstep. One Company that really stood out for me was a company called Trotters Independant Condiments. they are a company based in Upper Largo Fife and regularly attend the various farmers markets throughout the kingdom of fife! the product that really had me interested was the Hot Pepper Jelly, you can use it in all sorts of things and you will even find a recipe for Hot Pepper Chocolate Cake Here http://trottersindependent.co.uk/Condiments/Recipe_ideas/Entries/2010/3/17_Hot_Pepper_Chocolate_Cake.html interesting and its on my to do list.
Another thing which i really loved doing was the Christmas Wine Tasting with the lovely Charles Metcalfe, I had a chat with this man after the wine tasting and he has written two books and is a very experienced wine critic. I really learnt a lot at this class.
We tried a Jim barry Lodge Hill Riesling 2011,Clare Valley, South Australian wine first it was paired with some Thai prawns, Second wine was a De Bertoli wines Windy peak Chardonnay 2010, from Victoria and it was paired with some smoked salmon.
the 3rd wine was Stella Bella Cabernet Merlot 2008 , Margaret River, Western Australia and was paired with somesmoked ham.
the 4th wine i personally did not enjoy it was Yalumba the scribbler 2009 Barossa Valley, South Australian wine and itwas paired with Turkey
the 5th wine was Peter Lehman Botrytis semillon 2009 Barossa valley south australia and was paired with a strawberry pavlova
and last but not least the last wine was Tempus two moscato 2011 Riverland, South australia it was simply divine the way the bubbles popped as you drank it. and it was paired with some christmas pudding! i never knew there was so much to learn about wines and i truly enjoyed it. his website is http://www.charlesmetcalfe.com
The highlight of my Day was Watching Mark Greenaway cook. i will add his recipe at a later date we also saw Carina Contini But i wasnt impressed with her she made a Pumpkin Risotto and she blew her nose with a tissue and didn’t wash her hands then started to cook food which the public then ate. I asked her about this and she said there wasnt hand washing facilities but Mark Greenaway demonstrated in the Same room earlier that day and managed to clean his chocolate covered hands.
makes you wonder sometimes.
That is enough for today i shall write some more tomorrow maybe