The Press - Your Weekend (The Press) - - Fashion & Beauty -

My pen­chant for gels has sadly left my nails in a pretty sorry state, so I’m de­lighted to see a new at-home prod­uct by one of my faves, Essie. It prom­ises to care for nails while coat­ing them in some of the sea­son’s most cov­etable colours. The Treat, Love & Colour col­lec­tion, $25 each, boasts six sheer shades and de­liv­ers im­me­di­ate, long-term ben­e­fits to dry and brit­tle nails, pro­vid­ing stronger nails in just one week with 60 per cent less peel­ing and 35 per cent less break­age.

Cream but­ter and sugar then beat in eggs one at a time.

In a small bowl, com­bine milk, food colour­ing, rasp­berry flavour­ing and vanilla. Sift the flour into another bowl.

Fold flour into creamed mix­ture a lit­tle at a time, al­ter­nat­ing with the milk mix­ture. Stir in co­conut then mix in the bak­ing pow­der. (Do not be tempted to add the bak­ing pow­der with the flour or you risk a heavy re­sult.)

Spoon bat­ter into pre­pared cake tin and bake 30-35 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Cool com­pletely be­fore ic­ing.

To make the ic­ing, mix ic­ing sugar with boil­ing wa­ter and juice. Stir in but­ter un­til smooth. Spread ic­ing over cold cake and dec­o­rate with pink co­conut – make this by adding a few drops of pink food colour­ing to the co­conut and toss­ing it through with wet hands.

Cake will keep for sev­eral days in an air­tight con­tainer. Serves 8-10

Press the chilled cake mix­ture into the pre­pared tin, lev­el­ling it as much as pos­si­ble. Bake 20-25 min­utes or un­til firm and a light bis­cuit colour. Al­low to cool.

While the base is cool­ing, make the marshmallow. Place gelatin in a small bowl, add 1½ ta­ble­spoons wa­ter, mix and leave to sit for 5 min­utes.

Dis­solve sugar in the wa­ter over a medium heat then add the swollen gelatin mix­ture, stir­ring to dis­solve. Re­move from heat and cool com­pletely.

Once cool, pour into a mix­ing bowl and beat at high speed un­til thick and glossy (about 10 min­utes). Add vanilla and beat for a fur­ther minute.

Pour marshmallow over the cold bis­cuit base, spread­ing to level the sur­face, and scat­ter with freeze-dried rasp­ber­ries (or try toasted co­conut or chopped nuts). Chill for an hour be­fore slic­ing.

Shortcake will keep for a week stored and cov­ered in the fridge. Makes about 30 medium squares

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