24 fondant icing pre-cut Crime Scene, Murder Mystery themed round pre-cut edible cup cake topper decorations

£9.9
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24 fondant icing pre-cut Crime Scene, Murder Mystery themed round pre-cut edible cup cake topper decorations

24 fondant icing pre-cut Crime Scene, Murder Mystery themed round pre-cut edible cup cake topper decorations

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Your basic American yellow cake is made from flour, sweetened with sugar, given structure with eggs, enriched and tenderized with butter, leavened with baking powder and flavored with vanilla and a little salt. You may have all the ingredients to make a cake on hand right now. Though we got cake making from the French, we Americans have created our own repertoire. Notably, we make our cakes light with the use of baking powder (French cakes are mostly leavened with beaten egg white), so our cakes tend to be taller. French cakes are usually little short one-layer jobs anyway, and any cake under 4 inches high just makes me sad. The high egg-white content of French cakes makes a lot of them dry and chewy, so they have to be soaked with syrup before being frosted. For a lighter texture, many recipes add the yolks to the batter separate from the whites, which are beaten and folded into the batter after the flour (I rarely bother). Other recipes mix the sugar with the flour and add the butter, eggs and milk to it, or mix the sugar with the eggs first before beating in the rest. However you do it, the liquid should always be added to the flour last and the batter should be mixed just until the flour is absorbed. The winners of the first challenge will get one extra clue in the second challenge – huge advantage! Once I’d grasped the basics (and tried just about every recipe in “Southern Cakes”), I moved on to Rose Levy Beranbaum’s “The Cake Bible,” and “The Art of the Cake” by her mentors Bruce Healy and Paul Bugat. Both books are crammed with sophisticated techniques, and I now follow Beranbaum’s foolproof method of making butter cream frosting. Her discussion of the chemistry and physics behind her recipes is invaluable.

The baking team eliminated was Emma and Leslie. The uneven layers were their downfall. After all the tears in last week’s challenge, just making the finale was a positive. Unfortunately, the execution let them down. Did the Crime Scene Kitchen winner cake it to the limit with their showpiece?In a twist, the dessert round did not come with an extra clue for the showpiece challenge. Instead, the least successful baking team will be sent home. To say that this extra ingredient raised the temperature in the kitchen is an understatement. In the first "dessert round", the teams are tasked with re-creating the dessert made in the crime scene kitchen after three minutes to analyze the clues left from the mess in the kitchen. The first round mystery dessert was a Boston cream pie, which deceptively enough, is actually a cake. The clues that led to this dessert were the ring of chocolate and almonds, indicating the sides were covered in almonds, the spiderweb template for the icing pattern in the ganache on top, and the bowl with remains of pastry cream in the sink. The second challenge in Crime Scene Kitchen is called the Main Event – the Showpiece Round. Whoever comes in last place this round will unfortunately be eliminated and go home. For the decoration, the three cakes were very different. Thomas and Cathy took a more simple approach. While their cake was elegant, the reality was that it didn’t really scream birthday cake. The usual technique starts by creaming the butter and sugar -- a complicated, impressive, highly technical process that consist of putting both ingredients in the mixer on high speed for maybe two minu tes (the butter should be at room temperature, neither cold nor melted). Then you add the eggs one by one and beat for a minute or two. Wow, how hard was that?

Unfortunately, Emma and Leslie and Lorie and Jason mis-read the chocolate clue. Making chocolate puff pastry was the wrong choice. Pretty soon I couldn’t pass a restaurant supply place. One day I was a little early on my way downtown, so I stopped off at Surfas in Culver City, telling myself it was just to kill 15 minutes. First thing I knew I’d bought a small food mill. Well, it is handy if you’re making a quantity of fruit puree too small to be done in a food processor. A cookbook can change your life. Two years ago I reviewed one called “Southern Cakes,” which did just that.Still, Natalie had one big goal with the cake, to catch your eye. She said, “we wanted it to be that showpiece where you walk into a birthday party and you’re like that’s a birthday cake.” From the movement to the cake topper, there was no mistaking that this showpiece was a wow moment. Video can't be loaded because JavaScript is disabled: First Look | CRIME SCENE KITCHEN (https://www.youtube.com/watch?v=gnv3rybSG7Q) If you enjoy Crime Scene Kitchen, then be sure to tune in each week on Monday, starting at 7 pm CST, where we will see some mysterious treats being made by some of America’s best bakers! Successful contestants, what set them apart from those who struggled a little bit more with the clues?

When Yolanda Gampp revealed that the final Crime Scene Kitchen showpiece would allow the baking teams to interpret the flavors in any way that they wanted. Natalie admitted that she had to ask over and over if she had free reign. It was finally her moment to “let that flare out of the box” and put it to good use. Luis: Like the geode cake. She got super excited with the geode cake. "It's a geode cake. It's a geode cake." I was like, "Are you sure?" The French idea of frosting basically seems to be something that lies flat so you can decorate it. They have no use for our unruly American frostings -- no cream cheese frosting, no good old American seven-minute icing. And all that piped frosting they do -- forget it. In my book, real men don’t know a star tip from a drop flower tip.

I bought this thing to wrap around my cake pans so the layers would bake up with a flatter surface, though I’ve hardly ever used it.



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