Being a novice to cake decorating, previously I’d only used the ‘tube’ icing or a disposable plastic nozzle with a greaseproof paper bag which I made a total hash of! I decided that we really needed a complete set and when I was asked to review this set I jumped at the chance.
When the set arrived it was in a nice hinged presentation box, which is very handy for storage and it also will hopefully stop me loosing any of them. It’s a very compact box with 16 decorating tips + 1 coupler. The set consists of:
4 round tips;
3 star tips;
1 closed star tip;
2 leaf tips;
4 speciality tips;
2 petal tips
Plus a standard sized coupler
The coupler bit I found really handy as I’d never used one before. It comes in two plastic pieces, a base and a ring. This system fits inside cake decorating bags or cones and allows you to use the same icing with different tips.
The tips are made from food grade stainless steel and are corrosion resistant so will never rust. They are also dishwasher safe and have a lifetime warranty. I also liked the fact that the numbers are engraved on each nozzle so they can’t rub off when being washed.
After trying them for the first time I would love to say that they didn’t work at all (to make out that they were to blame for the mess me and the children created) but I can’t and I have to take all the blame for not using them properly. I couldn’t even face taking photo’s of what happened it was that bad
In conclusion they are a really nice set and I hope that one day we can do them justice with our cake decorating. Watch this space!
I really would recommend these for beginners as well as people who can actually us them.
York Ginger-Bread another Way published in English Housewifery, 1764
2 1/2 pounds of stale bread grated fine (but not dry’d)
2 pounds of fine powder sugar
1 ounce of cinnamon
1/2 ounce of mace
1/2 ounce of ginger
1/4 ounce of saunders (seems to be red sandalwood which was used as a food colouring – I would use a red food colouring if making this recipe 🙂 )
1/4 pound of almonds
1/2 pint of red wine
3 spoonfuls of brandy
1/4 ounce of cloves
boil the sugar, saunders (see ingredients), ginger, and mace in half a pint of red wine; then put in three spoonfuls of brandy, cinnamon, and a quarter of an ounce of cloves; stir in half the bread on the fire, but do not let it boil; pour it out, and work in the rest of the bread with the almonds; then smother it close half an hour; print it with cinnamon and sugar search’d, and keep it dry.
Continental Hotel Waffles published in 1887 in The White House Cookbook
1 quart (550g) of sifted flour
3 teaspoonfuls of baking powder
1 teaspoonful of salt
1 teaspoonful of sugar
1 teaspoonful of melted butter
6 well beaten eggs
1 pint of sweet milk (this is just fresh milk)
Put into one quart of sifted flour three teaspoonfuls of baking powder, one teaspoonful of salt, one of sugar, all thoroughly stirred and sifted together; add a tablespoonful of melted butter, six well-beaten eggs and a pint of sweet milk; cook in waffle-irons heated and well greased. Serve hot.
Spanish Omelette recipes published in 1905 in A Little Cook Book For A Little Girl
1 cup (200g) of cooked tomatoes
1 green pepper
1 slice of onion
1 teaspoonful of chopped parsley
1 teaspoonful of salt
3 shakes of pepper
Cut the green pepper in half and take out all the seeds, mix with the tomatoes, and cook altogether with the seasoning for 5 minutes. While this is cooking:
Break 4 eggs separately. Beat the whites until they are stiff, and then wash and wipe dry the egg beater, and beat the yolks until they foam, and then put in half a teaspoon of salt. Pour the yolks over the whites, and mix gently with a large spoon. Have a cake-griddle hot, with a piece of butter melted on it and spread over the whole surface; pour the eggs on and let them cook for a moment. The take a cake-turner and slip it under an edge, and look to see if the middle is getting brown, because the colour comes there first. When it is a nice even colour, put in the tomato on one half, slip the turner well under, and turn the omelette half over, covering one part with the other, and then slip the whole off on a hot platter.
This is a recipe published in 1908 in When Mother Lets Us Cook.
4 tablespoons of pudding rice
4 tablespoons of sugar
Nutmeg (to taste)
1 quart (950ml) of milk
Take 4 tablespoons of rice and wash the rice by putting it into a sieve or strainer and let clean cold water run over it
Put the washed rice in a bowl and add 4 tablespoons of granulated sugar
Pour the milk over the rice
Turn the mixture into a baking dish
Grate some nutmeg over the rice mixture and place the dish in a moderate oven (gas 3-4, Electric 325 F 170 C)
Cook for around 2 hours. As it starts to brown on the top stir, do this twice.
When the rice is soft, it is done.
Rice pudding is better served quite cold.
If you like raisins measure out 2 tablespoons (make sure they are seedless) and soak them in boiling water for 5 minutes. Drain off the water and stir them into the pudding before it goes into the oven.
This is taken from Abbie’s blog. This is one of the families favorite recipes as it uses up the leftover bananas and also tastes delicious.
Over to Abbie.
You can’t get much more simple than this recipe, it’s one of the first things I did. It doesn’t look like the easiest thing, but it really is as easy as 1 2 3! And is also a very nice way to use old bananas.
YOU WILL NEED:
225g of plain flour
175g of caster sugar
1tsp of bicarbonate of soda
1tsp of salt
50g of walnut & almond kernels (chopped)
3 mushed bananas
What to do now:
Mix together the flour, sugar and Bicarbonate of soda.
Add the salt.
Then add the kernels.
Make sure it’s mixed well. Mush the bananas and then mix them in too.
Beat the eggs in a cup and add that to the mixture so far. Mix until quite smooth.
Butter a loaf tin and preheat the oven to gas mark 3. Stick it it.
Leave it for aprox 1 hour or until a skewer comes out dry.
Something that I’ve baked before is the Bread & Butter pudding, I made it mostly by myself with some help buttering from my Nan, its and old English recipe but its quite nice and simple. My Nan and Grandad really liked it but I haven’t gotten the chance since then 😁! Here I’ll tell you the ingredients and how to make it.:
You will need:
*100g of sugar
*1 tsp of ground cinnamon
*As many slices of bread, cut in half like a triangle, that will fit in the dish
*Butter, enough to thoroughly butter the bread
*3 handfuls of either mixed dried fruit or just sultanas
*500ml milk (seems like a lot but trust me)
* 2 eggs
And now for the method:
1. Preheat the oven to gas mark 5/190*C and grease the baking thingy lightly
2. Mix together the sugar, cinnamon and fruit
3. Butter the bread and then layer it. don’t do what I did, cut into triangles AFTER you butter it.
4.After each layer sprinkle over the fruit and sugar mix. Make sure every slice is covered
5.Mix the eggs and milk together and whisk.
6.Pour over the bread and leave to soak for 10 mins.
On our new blog and website we’ll be posting about new recipes and crafts that we’ve found and made! And if its close to a event like Christmas or Easter we’ll hopefully be posting about stuff to do with them as well! My name’s Abbiegail (11 years old) and will probably be the one to post the most stuff, followed by my Nan and a bit of help from my ickle baby sister Jessica (9 years old) and my Grandad.
Jess and I are both Home Educated, so that gives us lots of freedom on what we can make and more time to post, but the stuff we post about is suitable for any child (As long as they are supervised by an adult as this involves cooking and sharp objects occasionally)! If there is a specific subject you would like us to w rite about please comment on one of our latest posts so that we can see it easily.