COOK’S TIPS

Better Homes and Gardens (Australia) - - Food In A Flash -

• Al­low chocolate mix­ture to cool to be­tween 33–36°C so it doesn’t melt but­ter­cream ic­ing.

• Driz­zling is eas­i­est us­ing a squeezy bot­tle to con­trol the amount of drip down the edge.

• The chocolate disc pro­tects the cake from sap from the fresh flow­ers that can ruin the ic­ing, but can also some­times be toxic if the flow­ers are not edi­ble.

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