Thanks Georgia! I’ve ordered your book but it’s a bit harder to get it in Australia! It will be worth the wait from the UK. I’d love a tutorial on tried and tested flavour combinations/options for your sponge recipes and advice on storing cakes/putting them out for an event when there is flavouring that needs refrigeration. Also things like how far in advance you make cakes and whether you freeze or refrigerate and any tips/tricks to maximise organisation. Love your videos I’ve learnt heaps!
I've noticed that most (if not all curd recipes) have butter in them. What does the butter actually do? Also, if you were to do this with oranges, would you have to increase the amount of egg yolks since there isn't as much citric acid in them as there is in lemons?
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Thanks Georgia! I’ve ordered your book but it’s a bit harder to get it in Australia! It will be worth the wait from the UK.
I’d love a tutorial on tried and tested flavour combinations/options for your sponge recipes and advice on storing cakes/putting them out for an event when there is flavouring that needs refrigeration. Also things like how far in advance you make cakes and whether you freeze or refrigerate and any tips/tricks to maximise organisation. Love your videos I’ve learnt heaps!
I'm very love it
So yummy
I've noticed that most (if not all curd recipes) have butter in them. What does the butter actually do?
Also, if you were to do this with oranges, would you have to increase the amount of egg yolks since there isn't as much citric acid in them as there is in lemons?
If you use a whisk and not a spatula, there won’t be lumps of egg