I’ve discovered that I can’t seem to make macarons in my current oven. Mega sad face. I’ve made several cracked pied-less batches but I can’t quite figure out what I am doing wrong here, or what exactly is the difference between my old oven and this one.
On the other hand, I have had a lot more success with cakes. I decided to bake a batch of cupcakes to cheer myself up with the failed macaron attempts, and used some cute new polka-dot pattered cases.
I decided to try out a new recipe for meringue icing from Dan Lepard’s Short and Sweet. Although I freaked out slightly at the part where I had to cook egg whites and sugar in a saucepan, it was suprisingly easy. An extra bonus is I find this creamy buttercream far more palatable than the traditional half butter to icing sugar kind.
I didn’t have my usual star-shaped nozzle to hand so splodged the buttercream on with a plain tipped one instead, and had a bit of fun with the mini gummy sweets…
I wasn’t totally happy with my icing technique, but A took some photos where they do look very pretty in their sweet swirly glory. Plenty of practising still needed, and considering the wedding cake I’ve been comissioned for has turned into cupcakes, there will likely be many many more cropping up onto this blog in the next coming twelve months. So be prepared for cupcakes galore!