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@thepastryking

Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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Hmmmm. Dutch Butter Biccies
For a quick fix for something to dip into your cuppa tea this afternoon we recommend a Dutch Butter Biscuit. If you have a food processor it's alot easier but can be done by hand all the same, so all you need to make 600g batch is: 100g Icing sugar 200g Unsalted butter/salted butter if you like it like that 300g Plain flour Just mix it to a dough, roll into a sausage and slice into 1cm thick coins :) I bake them myself at 160 deg C till gently browned (normally 20 minutes), but 180 deg C for about 10 minutes is also fine (That way you get to dunk it into the tea faster ;0) Oh, and if you prefer shapes, the dough can be rolled out and cut, filled or garnished like in the picture! I hope you enjoy making this very simple delightful recipe, any questions, just ask it here or put it to us on twitter :)
Marshmallows at home-easy done!
Just in case you need a recipe to make marshmallow to glue your Dutch Butter biscuits together, here is a simple recipe to make it at home :) Enjoy!!
β’ 8 sheets sheets leaf gelatine
β’ 500 g castor sugar
β’ 100 ml water
β’ 3 large egg whites
β’ icing sugar
β’ cornflour
- First you need to mix the sugar with the water and ensure itβs all moistened to the same level, and we need to bring it to a boil over a medium high heat.
*Warning: Hot sugar causes serious harm, so please be careful so not to hurt yourself or others when cooking it*
- In a jug of cold water, soften your gelatin. This recipe uses Bronze leaf gelatin.
- You need a sugar thermometer to do this properly, and the sugar needs to boil to a soft ball stage which is 235 deg F, or 112deg C
- As your sugar starts to get close to the soft ball stage, in a mixer start whisking the egg whites on a medium slow speed, this will allow for more uniform smaller bubbles to go into the egg whites :)
- Add the softened gelatin to the hot sugar when ready, and remove from the heat, and add into the whisking egg white.
- Whisk until cool, so this can be around 5-10 minutes in the miser, and add colouring if required. Some chefs add beetroot juice and even purees of fruit-the trick is to not add too much, dashes yes! As too much liquid going in may require a higher level of gelatin in the recipe
- I normally spread the mix over a tray and chill before slicing it, and then adding the cubes to a cornflour icing sugar mixture. However you can also pipe the mixture onto your biscuits and make your own biccie sandwich :)
Chef?? Yes Ryan?? We've ran out of cream! Is it ok if I whip some milk up? Yeah of course it is Ryan :) 20 minutes later.... Chef?? Yes Ryan?? are you winding me up again??
Betsy our delivery van

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Weddings-lovely ones from The Pastry king
What I think about the training of new pastry chefs
As one of the lucky few I was trained by members of the South African Culinary team back in South Africa, my belief is that the pastry section is highly regarded back in South Africa, more so than here in the UK.
My experience of newly trained Chefs and pastry chefs straight out of college is that they really haven't been shown the basics of cooking; Β just the other week I had an apprentice say that he'd never cut a cabbage and didn't know how. 5 Minutes later I had shown him and he was on his way-surely the college should have taught him this? Industry leaders and organisations do try their best in getting new talent to flourish, through awards like the Annual Awards of Excellence, The chocolate dessert of the year, and the Pastry Chef dessert of the year.
My opinion is that we need more from the industry to bring talent out in young pastry chefs, where this can be best accomplished would have more skills shown and taught to them at college.
I have also had commi pastry chefs with their new NVQ's joining my brigade in the past, also with no clue as to the different mixing methods, or even the basic knowledge of reading a recipe.
It is sad that individuals are let loose in our industry not knowing the basics. For example, I regard food science in pastry to be incredibly important, with regards to cooking temperatures (coagulation, over-coagulation, syneresis) and when a sol becomes a gel, cereals also need great attention, and so on.
I love teaching people what i have learnt, and continue to learn myself. My dreams for a Britain with fabulous new pastry sections need enthusiastic Pastry talent. Letβs not spoil it and letβs train them well.
Step by step slide show of a messy bedroom cake
The Pastry King first company vehicle
Click this link if your in the trade and Vat registered, lower vat of food establishments, @slashVAT - http://bit.ly/nGRs4Z

Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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North West Fine Foods Awards article
Meet our chocolates, the little award winners from the North west. All handmade with Valrhona chocolate and the closest Cheshire ingredients we can source.
Available from http://www.thepastryking.co.uk
Chocolate Fudge Cake
Exceptional sweets and desserts.
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Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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Inject you're own Jam Doughnuts
Eton Mess