This is a list of my favourite travel tips – little things that help make the journey or time away from home a little more bearable! 1. Clear Glasses Cases https://kitchentalkandtravels.com/2015/09/15/travel-tip-clear-glasses-cases/ 2. Condiments https://kitchentalkandtravels.com/2016/01/22/travel-tip-2-take-your-condiments/ 3. Cosmetics https://kitchentalkandtravels.com/2016/03/16/travel-tip-3-travel-light-cosmetics/ 4. Be Prepared https://kitchentalkandtravels.com/2016/03/27/travel-tip-4-be-prepared-bubble-wrap/ 5. Coconut Oil – […]
Month: October 2016
I love walking through my local TKMaxx and it is always worth stopping at my nearest Homesense (which is in Watford) when I am passing through. Both of these stores have an ever changing, limited edition range. If you see it, you like it then buy it. It may not be there tomorrow!
Every now and then they will have a NordicWare bundt tin or other interesting baking tin. I was so excited recently to find the standing skull baking pan – this would be perfect for Halloween a few weeks away!
185 gm unsalted butter, room temperature
185 gm sugar
185 gm Self Raising flour
3 medium size eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp vanilla bean paste
2 Tbsp maple syrup
2 1/2 Tbsp dark rum
25 gm little crystalised ginger pieces
500 gm icing sugar
250 gm unsalted butter, room temperature
1 Tbsp maple syrup
1 Tbsp dark rum
2 Tbsp nutmeg jam (or apricot jam)
* Mix the flour and spices together in a bowl and set aside
* Cream butter and sugar until very light and creamy ( do this for between 2 1/2 – 5 minutes)
* Add the eggs one at a time, if they start to curdle add a little flour after each one.
* Add the flour and mix well then add the maple syrup, dark rum and ginger pieces.
* Pour into the well prepared (greased and floured) skull baking pan.
* Bake 30-35 minutes or until a toothpick or cake tester comes out clean
* Cool for about 5 minutes on a wire rack then remove from baking pan and continue to cool completely
* Cream the butter and icing sugar together until smooth and creamy.
* Slowly add the rest of the ingredients and mix well
* Put a small amount of icing on a plate to act as a glue
* Spread a thick layer of icing on the back of the head then press the two pieces together and stand on the icing on the plate.
* Completely cover the entire skull head with the icing paying attention to the join and smooth all around it.
* Put the skull in the fridge for a couple of hours to set the icing before decorating.
* With the back of a spoon clear the indents for the eyes and nose and teeth.
* Decorate with edible colours or chocolate writing icing.
I wanted the finished cake to look a bit scary and a bit voodoo but I think it was a bit more like a clown! At least it tasted fantastic, try it yourself and let me know with a comment below!
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