You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
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I found that by stewing a small quantity of covered blackcurrants in no extra water (just what was stuck on from washing and their own juice), and straining the liquid to use in making glace icing, a very attractive colour was produced. This varies depending on how much of the cooking juice to icing sugar is used but it's still a strong colour using amounts sufficient to cover a standard sized cake.
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