let’s go!

taste.com.au - - THIS MONTH -

375g un­salted but­ter, chopped, at room tem­per­a­ture 270g (11 ⁄ 4 cups) caster sugar 4 eggs 2 tsp vanilla ex­tract 300g (2 cups) self-rais­ing flour 75g ( 12 ⁄ cup) plain flour 300g ctn sour cream 200g dark cook­ing choco­late, coarsely grated

white choco­late but­ter­cream

300g un­salted but­ter, chopped, at room tem­per­a­ture 270g (13 ⁄4 cups) ic­ing sugar mix­ture, sifted 1 tsp vanilla ex­tract 100g white choco­late, melted, cooled Wilton Corn­flour Blue and Teal Ic­ing Color Pastes, to tint

speckle mix

1 tsp co­coa pow­der 1 tbs vanilla ex­tract

choco­late ganache

150ml thick­ened cream 100g dark choco­late, chopped

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