Recent content by Just Cupcakes

MrYummy Why not try the Larousse recipe I posted in your other thread about Genoise? This adds the cocoa powder to the eggs and sugar, which will remove entirely you problem about the non-incorporation with the flour, as this mix is then whisked over a bain-marie. Standard, base-acidic...

MrYummy Sounds like you are experiencing a right conundrum! Working on the assumption that your Genoise is the traditional Genoise as described in Larousse (ie addition of melted butter), can I suggest the following method changes: 1. In your Viking bowl, using a hand-held mixer, beat your...

As you are based in the UK, I'm surprised that you haven't mentioned the Pommy doyenne of the kitchen - Delia Smith. her How To Cook series is both in book and DVD format - and there is even a TV show, and has won all sorts of awards for both her abilities and her methods, and I would...

MrYummy Bad luck on your first attempt at a Genoise. There is quite a distinct difference between a traditional separated sponge batter, and a genoise (genoese) batter. The genoise is often called a fortified sponge, as it has the addition of melted butter to the batter, and will have a...

Hi, and thanks for choosing my cake! (Mine is the Tiffany Butterfly cutting cake and cupcakes - the other photo is by a fellow- Australian girl by the name of "Hello Naomi" on flickr) Both photos are of rolled fondant. Luckily, here in Australia, our fondant actually tastes pretty nice, but...