![]() ![]() Return to the tear drop shapes made earlier. I ended up using 6 or 7 feathers total, but made more to account for breakage. Allow the feathers to set up completely before using, about 5 minutes. Repeat the process to make more “feathers” with both the bright pink and pink coating chocolates. Smear the chocolate onto the paper, pulling the spatula away from the edge of the paper. Place the dipped side of the spatula against a piece of parchment paper 1 to 2 inches away from the edge. Dip the flat bottom of a small offset spatula into the bright pink chocolate. ![]() Re-warm the bright pink coating chocolate if it’s begun to harden. Melt the light pink coating chocolate in a heatproof bowl. Pop the tray in the fridge to speed up the process. Place the cutters onto the chocolate until it’s set up firm, about 5 minutes. Gently tap the tray against your work surface to smooth the puddles out and release any air bubbles. Pour puddles of chocolate onto the pieces of parchment paper. Line a cookie sheet with pieces of parchment paper a few inches larger than each tear drop cutter you’ll be using. Melt the bright pink coating chocolate in a heatproof bowl. Assorted blue, green, pink, purple, and gold sprinkles.Icing smoother or large straight icing spatula.6” round cake finished in white buttercream.Small round circle cutter or round piping tip (approx.Coating chocolate in bright pink, light pink, black and white (or tinted and tempered white chocolate).I used coating chocolate to create my flamingo, but these techniques work equally as well with regular chocolate that’s been tinted and tempered. Genius! The jagged brushstroke edges create the illusion of softness and fluff, which is not always easy to do with a rigid medium like chocolate. When I approached The Cake Blog with the idea for a chocolate flamingo cake, Carrie had the brilliant idea to use the brushstroke/feather technique from my last post for the feathers. What could make an already fantastic flamingo even better – chocolate, of course! They live in warm beach locales, have legs for days, and their lush pink feathers are the stuff dreams are made of. Their tropical lifestyles are the stuff of envy. Pick up all the ingredients you need to make our Percy pizza in store.It’s easy to see why flamingos have fast become the design icon of the moment. Spread the buttercream evenly onto the fully cooled cookie base, leaving some space around the edge, then drizzle the pizza with Percy Pig dessert sauce before decorating with mini marshmallows, Party Percy sweets and jazzie sprinkles. Gradually add drops of pink or red food colouring, mixing after each addition, until the buttercream is as pink as Percy. ![]() Pour the mix onto the pizza pan or into the lined tin and level the top. Bake for 25 minutes, then remove from the oven and leave to cool.įor the buttercream, beat together the butter, dessert sauce, icing sugar and milk until smooth. Whisk in pink or red food colouring, if using – a few drops should be all that is required to give a light pink colour – then fold through the mini marshmallows and white chocolate chunks. The mixture should be quite thick and smooth. Sift in the plain flour and baking powder, in two additions, whisking on a low speed after each addition until smooth. Add the Percy Pig dessert sauce and whisk. ![]() Whisk in the egg and the egg yolk, scraping down the sides of the bowl as needed until fully incorporated. Line a pizza pan or, if you want a deeper dish pizza, an 8- or 9-inch cake tin with greaseproof paper.įor the base, in a large mixing bowl, cream together the butter and the sugar with an electric whisk until light and fluffy. Preheat oven to 175☌/150☌ fan/gas mark 3. Spoon over the custard, using a spatula to create soft peaks.įinish with a drizzle of Percy Pig dessert sauce, Percy Pig sweets and jazzie sprinkles.įancy the sweetest slice of Percy Pig flavour? Try my delicious giant cookie idea, which stars a biscuit base, Percy Pig dessert sauce, buttercream and our multicoloured Party Percys.ġ large egg, plus 1 egg yolk, at room temperature Whisk the remaining cream until soft peaks have formed. Whisk together 500ml custard, 100g Percy Pig dessert sauce and a few drops of pink food colouring, then spoon into the trifle bowl, smoothing on top. Spoon your mousse into the trifle bowl and smooth until even. Lightly crush 150g fresh raspberries with a fork, then fold these through. Fold in 150g Percy Pig dessert sauce and a few drops of pink food colouring. Whip 450ml cream until stiff peaks have formed. Percy Pig sweets and jazzie sprinkles, to decorateĪrrange six slices of sponge roll in a deep round trifle bowl, setting aside the other six. I love how pink this treat is! Use Percy sponge roll to whip up this tasty trifle, topped with Percy Pig sweets. ![]()
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