Chocolate Cake RecipeChocolate Cake Recipe2 years ago in Artisan Crafts More Like This
The Chocolate Cake With Excessively Thick Icing
Two 9 inch cake tins with removable bases
2 circles of greaseproof paper the size of your baking tins' bases
A large pan of water and a smaller pan (feel free to use a double boiler instead if you own one)
At least two mixing bowls
Whisk (normal or electric, a hand cranked one won't work!)
250g Margarine or Butter (suitable for baking)
200g Plain flour
50g Cocoa Powder
250g Caster Sugar
4 tsp. Baking Powder/Soda
2 tbsp. hot water
125g Butter or Margarine (only solid butter will do, no
Lemon Wafer RecipeLemon Wafer Recipe2 years ago in Artisan Crafts More Like This
125g Plain Flour
80ml lemon juice (1 lemon)
Preheat the oven to 180 degrees Celsius
Grease a baking tray (or line it with baking parchment if you prefer).
Beat the butter and sugar together until creamy.
Rub in the flour. The result should resemble bread crumbs.
Add the lemon juice and stir it in with a broad knife.
Once all the lemon has been absorbed knead everything together with your hands to form a dough. Keep kneading until you get something soft and very slightly springy.
Roll out your dough on a floured surface. You should aim to get it thin enough to see through.
Custard Slice RecipeCustard Slice Recipe2 years ago in Artisan Crafts More Like This
Note: Since I didn't come up with it myself (and the source is far
more helpful than anything I could put up here) I will simply link to the
custard recipe here.
A 400g pack of ready to roll puff pastry
150g of icing sugar
2 tbsp cold water
360g of confectioner's custard (the recipe to which is linked at the top of the
page). See the instructions for when to prepare it.
Preheat your oven to the temperature indicated on the pastry's pack (most likely 220
Sprinkle some flour around and roll the pastry until it's about half a centim
Fruit Curd RecipesFruit Curd Recipes11 months ago in Culinary Arts More Like This
Note: The following recipe will produce roughly 450g-500g of curd. If you aren't sure about your jar or container, measure out a pint of water and use it to fill your jar; that's roughly the volume the recipe will produce. If you only have a small jar you can half the ingredients to make half the amount (reduce cooking times by about 1/4). If you don't want to keep the curd for long then you can just place it in a bowl to chill. Curd lasts for about 4 weeks in the fridge.
The following recipe is for a simple lemon curd, ingredients you can substitute for other types of curd are listed below.
At least one lemon's zest (about a t