I made a triple layer sponge birthday cake for Grandpa's 91st birthday last week.
Also made some bite-size choc eclairs and some mini wholemeal scones filled with cream and a slice of strawberry.
A third attempt at making macaroons, this time piping the mixture onto a flat metal baking sheet, made attractive looking macaroons, but they were too moist inside and disintegrated in a few hours. I came to the conclusion that I should use whites from medium size eggs next time.
No comments:
Post a Comment