Matcha marzipans recipe

Week (30) of cakes, healthier sweeties and tempering…

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Cake news and fun

Another week of cakes living la vie en rose and green.  Week 30 of cakes, sweeties and tempering

The Ispahan raspberry, rose and lychee cupcakes were a lovely pink and delicious.  Hermé’s layers of flavour really do create magic.  And the coconut oil sponge is so light and moist!

Ispahan cupcakes

Ispahan cupcake sponge

The healthier marshmallow experiments

Carrying on the pink theme, along came some maple syrup marshmallows involving raspberries, rose water, gelatine and no egg whites!  The first experiment produced beige marshmallows with a nice texture and taste; the second batch were a lovely colour but a bit too soft.  I learnt that:

  • adding purée towards the end probably makes them too moist
  • using honey as well as maple syrup seems to make marshmallows sweeter
  • pure maple syrup marshmallows taste lovely but using so much maple syrup is fairly pricey
  • must be careful when adding rose water
  • sprinkling little raspberry pieces on top will make your marshmallows look like they have smallpox!
  • finally, the recipe is fast and easy.  I enjoyed the experiments.

If you fancy playing around with healthier marshmallows the interesting original recipe is at DIY Natural’s DIY Naturally Sweetened Marshmallows.  I think I’ll try making marshmallows with sugar and egg whites next, just to see what they’re like. 🙂

The matcha experiments

As you can see from the diagram above, the matcha maple syrup marzipans (and matcha date caramels) experiment was easy, fast and so relaxing I had time to draw.  Yay!

Oh and I found more stuff about tempering from my Cordon Bleu basic skills book for covering the marzipans and dates in chocolate, so I drew a little diagram for my Tempering chocolate page.Tempering chocolateAnd so the experiments continue with little drawings because sometimes they’re just easier than words.  In fact you may have noticed there are less words in this week’s roundup!  Not a bad thing occasionally.  🙂

Thank you for coming by to read about and look at the latest experiments!  Hope you have a lovely weekend sweet reader with your favourite things and a few of your own experiments too!  🙂 x

 

 

 

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Making cakes with my French mother on Sundays was an important part of my childhood. As an adult I then experimented with baking books and internet recipes and did a great patisserie course in Le Cordon Bleu Paris. I'm still trying out new recipes and creating some of my own cakes with influences from all around the world, adding some healthy ones to the repertoire. Yes, I love cakes!!! :)

4 thoughts on “Week (30) of cakes, healthier sweeties and tempering…”

    • Thanks so much Johanne! That’s very kind. The Forest Feast is beautiful – thanks for telling me about it! 🙂

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    • Thank you! So happy you find them easy to understand. Oh, and looking forward to reading more from your interesting blog! 🙂

      Like

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