Egypt is such an exciting, interesting and sunny place to visit, I'd highly recommend it. My favourite was the Nile with it's beautiful green colour and dusty sunsets. I'm also really pleased I cleaned the house before we left... coming back from holiday always a bit of a downer, but allot better if you step back into a fresh and tidy home. Here are some highlights from our trip....
A kiss for the Sphinx
The temple of Philae on the Nile
Coming back from holiday, it's all been a bit of a rush, and I quickly had to get my apron ready because it was our one niece's 1st birthday! (we have 6 nieces and nephews between us).
My sister-in-law sent me a photo of a cake she liked, I adapted it a bit and voila... a girly 1st birthday cake for a special young lady.
Well, actually it wasn't voila... it was hard work! My mum use to make wedding cakes, not to mention the most amazing birthday cakes for us, and still makes birthday cakes for all her grandchildren, so I'm lucky that I've picked up some great tips from her. It's nice to know I can ring her up and say 'mum, the icing is cracking, what am I doing wrong?'. It's certainly not perfect, it has some cracks, lumpy- bumpy bits and is even a bit wonky - but hey, it's a homemade cake, and that's what matters.
Fondant icing can be a real pain to work with, but here are some tips if you decide to try it yourself:
- Always knead and warm the fondant with your hands before you roll it out.
- Use both your hands to lift up the rolled fondant to avoid it stretching - stretching will also cause cracks!
- Adding a tiny bit of egg whites can help prevent cracking and smoothing it.
- I don't buy ready coloured fondant because you can achieve the exact colour you want and you'll need to work the icing anyway before you can roll it out.
- To test if the icing is ready, when you tear a piece off it should make a nice 'thump' sound as it breaks.
I'll have to do a proper 'cake making' post some time.
Thanks for stopping by!