Pink Lemonade Marshmallow Cakes

handmade treats are the sweetest present of all so show you care through cooking a batch then wrap them with love and some quite ribbon

The ingredient of Pink Lemonade Marshmallow Cakes

  • 250g butter softened
  • 1 cup caster sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups self raising flour
  • 1 cup undeniable flour
  • 1 2 cup lemonade
  • 1 three cup milk
  • sprinkles to decorate
  • 1 1 three cups caster sugar
  • 1 half of tablespoons gelatine powder
  • 2 tablespoons boiling water
  • rose purple meals colouring

The Instruction of pink lemonade marshmallow cakes

  • ufeffpreheat oven to 180c 160c fan pressured line two 12 hole 1 3 cup capacity muffin pans with paper cases
  • using an electric powered mixer beat butter sugar and vanilla together for 5 mins or till light and fluffy add eggs 1 at a time beating till just mixed stir in flours lemonade and milk divide combination lightly among paper cases
  • bake cakes 1 tray at a time for 15 to 17 mins or till golden and a skewer inserted into a cake comes out easy stand in pans for 5 minutes transfer to a twine rack to chill absolutely
  • make marshmallow place sugar and 2 three cup cold water in a saucepan over medium heat cook stirring until sugar dissolves bring to the boil reduce warmth to low simmer for 5 to 7 mins or until syrup thickens barely remove from heat sprinkle gelatine over boiling water in a heatproof jug whisk with a fork until gelatine dissolves add to sugar syrup stir to combine set aside for 5 mins to chill slightly transfer combination to the bowl of an electric powered mixer beat on high velocity for 5 mins or until aggregate will become fluffy and thickens donu2019t over blend tint the marshmallow mixture to a light purple with the meals colouring
  • working very quickly dollop spoonfuls of marshmallow aggregate on pinnacle of each cake see notes decorate with sprinkles set aside for 10 minutes serve

Nutritions of Pink Lemonade Marshmallow Cakes

fatContent: 234 22 calories
saturatedFatContent: 9 3 grams fat
carbohydrateContent: 5 9 grams saturated fat
sugarContent: 35 1 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 3 2 grams protein
sodiumContent: 31 milligrams cholesterol

Cheats Strawberry Bavarois

a traditional bavarois is a chilled dessert of custard cream gelatine and fruit puree or other flavourings this cheats model is a first rate save cabinet dessert

The ingredient of Cheats Strawberry Bavarois

  • 85g sachet strawberry jelly crystals
  • 2 tablespoons strawberry liqueur elective
  • 375ml can evaporated milk
  • 150ml thickened cream whipped to smooth peaks
  • 2 tablespoons grated white chocolate

The Instruction of cheats strawberry bavarois

  • ufeffplace jelly crystals in a large bowl whisk with 100ml boiling water to dissolve then allow to chill add the liqueur if using then upload the evaporated milk and use a hand whisk to beat until thick and frothy
  • pour the mixture into your prettiest serving glasses or dishes and relax for at least four hours or till set
  • when ready to serve pinnacle each bavarois with whipped cream white chocolate curls and strawberries if preferred

Nutritions of Cheats Strawberry Bavarois

fatContent: 426 376 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 16 grams saturated fat
sugarContent: 38 grams carbohydrates
fibreContent: 38 grams sugar
proteinContent: n a
cholesterolContent: 10 grams protein
sodiumContent: 65 milligrams cholesterol

Bearnaise Sauce

a rich egg sauce flavoured with tarragon and white wine bearnaise turns a easy grilled steak right into a sensational french bistro style meal heres the way to make it br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5599657775001 domain taste height 300 width 500 iframe

The ingredient of Bearnaise Sauce

  • 160ml 2 3 cup white wine
  • 60ml 1 4 cup white wine vinegar
  • 2 french shallots finely chopped
  • 1 teaspoon dried tarragon
  • 1 teaspoon masterfoods black peppercorns
  • 3 egg yolks
  • 250g butter chilled chopped
  • 1 tablespoon chopped sparkling tarragon

The Instruction of bearnaise sauce

  • ufeffmake the reduction combine wine vinegar shallots tarragon and peppercorns in a small saucepan simmer for five mins or till liquid reduces to two tablespoons strain through a pleasant sieve into a heatproof bowl discard shallot mixture
  • cook the sauce place the bowl containing the wine combination over a saucepan of simmering water make certain the bowl doesnu2019t contact the water add egg yolks use a balloon whisk to whisk for two minutes or until pale and frothy add butter some pieces at a time whisking constantly after every addition till the sauce is thick and velvety remove from warmness stir tarragon season with salt and white pepper

Nutritions of Bearnaise Sauce

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a