By Samantha Mitchell
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Additional resources for Cake Decorating Made Easy
Combine remaining 2 1/2 cups sugar, milk, egg and salt in a bowl, stirring well; stir in butter. Stir butter mixture in caramelized sugar. ) Cook over medium heat, stirring frequently, until a candy thermometer registers 230 degrees (15-20 minutes). Cool 5 minutes. Beat with a wooden spoon to almost spreading consistency and spread between layers and on top of cake. Chantilly Mousse ½ pint cream ¼ cup powdered sugar Few grains salt 1 teaspoon vanilla or 5 drops essence of violet candied violets Beat cream until stiff gradually adding in sugar salt, vanilla and violet essence.
Add 1/4 teaspoon salt. Add to the paste and beat until fluffy. Fold in the 1/2 teaspoon vanilla and the nuts. Orange Candied Mousse ¾ cups sugar grated rind 1 orange ¼ cup cold water 2/3 cup orange juice 2 tablespoons lemon juice ½ cups cream beaten stiff ¼ cup pistachio nuts ¼ candied cherries 1 teaspoon gelatin Warm sugar, water and orange rind in saucepan until sugar is dissolved. Dissolve gelatin into hot syrup that results. Transfer to bowl and add orange juice and lemon juice. When mixture begins to thicken add cream nuts and cherries.
Add finely chopped orange peel and mint. Cover with plastic wrap and refrigerate overnight. Fold in whipped cream. And finely chopped orange peel and mint. Honey Mousse 1/2 cup honey 3 eggs, beaten 2 cups (1 pint) heavy cream In a small saucepan or a double boiler, combine the honey and eggs over very low heat, whisking until the mixture is thick and bubbling. Remove from the heat and let cool to room temperature. In a large bowl, beat the cream until soft peaks form. Slowly beat in the honey mixture, continuing to beat until well mixed and stiff peaks form.
Cake Decorating Made Easy by Samantha Mitchell