Mother’s Day Cupcakes Workshop
| March 16, 2012 |
We’ve adapted out ever popular Fantasy Cupcake workshop to a Mother’s Day theme and we’ll be helping you make a whole range of beautifully decorated cupcakes with a floral theme, using natural ingredients to flavour and colour your cakes of course.
The day starts with one of Beverley’s famous homemade cakes and tea and coffee served in vintage china just to get you into the swing of things then you’ll bake and flavour some cakes from scratch whilst Beverley gives you lots of tips from how to combat ‘crumb stress’ to how to avoid erupting cupcakes. You’ll learn how to fill our tulip wraps and scallop wraps too and then it’s onto the decorating.
You’ll learn to make, flavour and colour a mixture of frosting, buttercream and fondant icing using natural fruit juices and how to work with sugarpaste too. At the end of the day you’ll leave with 6 beautifully decorated cupcakes in a gorgeously ribboned box ready to give to your Mum for Mothering Sunday. Beverley will also share her secret recipe to make a flowerpot cake with real flowers.
To find out more and book a place please check out the link to Mother’s Day Cupcakes
Green eggs made using red cabbage water
This is great fun, and uses completely natural colourings, no additives in sight. First you need to get an adult to cut a red cabbage in half and slice it into chunks, cover it in water and bring it to the boil, simmer it for 30 minutes, remove the cabbage and throw it away and keep the liquid. Your kitchen will smell of cabbage but you’ll have a deep purple liquid to play with. BE CAREFUL not to get the cabbage water near clothes and furnishings as it will stain and ALWAYS ask an adult to any heat or sharps work.
Separate the egg yolk and white, add 1 teaspoon of red cabbage water to the egg white and stir to combine, the egg white will turn a lovely deep green colour. Once it’s all mixed together, place the yolk back with the white and either ask an adult to fry it or poach it. The white will remain green and the yolk will remain yellow. It will taste just like a fried or poached egg and you won’t taste the cabbage, promise.
It looks really cool, serve with ham for Green Eggs and Ham.
Here’s the video
How does it work?
Red cabbage water is an indicator, this means that it changes colour when added to different substances and can determine whether those substances are acid or alkaline (a base). If you add vinegar to red cabbage water the water will turn red as vinegar is an acid, if you add egg white which is alkaline it turns green. Red cabbage contains a water soluble pigment called anthocyanin which is the ingredient that reacts to the acid or alkaline. You could try adding red cabbage water to different household liquids to see what colour they turn, try lemonade, vinegar, washing powder, lemon juice or an antacid tablet (with an adult’s permission).
Written by Beverley Glock - Visit WebsiteEggsperiments day 2 – can you bounce a whole egg without it breaking? YES! Once you’ve dissolved the eggshell in vinegar for two days, remove the egg and the outside white will have coagulated – drop it from various heights and it bounces -DO NOT do this without adult consent and supervision – its really cool
Written by Beverley Glock - Visit WebsiteEggsperiments
First day of half term – small boy has an eggstra day off and we thought we’d do some eggsperiments. That way it counts as me working – developing new food science workshop ideas as well as having fun.
Egg shells are made of calcium, vinegar, being an acid, dissolves calcium so therefore vinegar should dissolve the egg shells. Last night we put one hard boiled egg and one raw egg in a mug, filled each mug up with vinegar and left them. Within a couple of hours there was froth on the top of the vinegar and looked like it was beginning to ‘fizz’.
We’ve just checked them again and already the egg shell has become soft, check out the video and we’ll up date you tomorrow on what’s happening.
If you fancy trying out some slightly more sophisticated food science and molecular gastronomy we have children’s Whizz Bang Food course next Thursday and an Introduction to Molecular Gastronomy for adults on 24 Feb.
Written by Beverley Glock - Visit WebsiteWe’ve just had our Food Hygiene Rating from Wycombe District Council and they’ve given us a ’5′, which is the top rating and means our food hygiene standards are ‘VERY GOOD’.
We are so proud of all the hard work put in to achieve this, not just to get the top score but to make sure that the food we prepare is safe but also that our policies and procedures for making sure that the food prepared for our parties and in our cookery school is of the very highest standards of safety so it’s fabulous that our efforts have been recognised.
Big pat on the back to all our team of cookery leaders and the head office team too.
Written by Beverley Glock - Visit Website
