Flower Pro Cherry Blossoms Online Class | Part 1 - Using The Mould
Create beautiful realistic blossoms such as cherry, apple, plum and peach, including buds and leaves, using this Blossoms Silicone Mould and Veiner. The mould features five blossom petal shapes, plus two different leaf sets and two bud shapes in a range of sizes.
The innovative design means the mould allows you to make wired or non-wired leaves and buds, ideal for cake decorators or crafters. Add natural texture using the petal and leaf veiner that is included.
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Designed by sugar master Chef Nicholas Lodge, this mould and veiner set from the Flower Pro range will help you make amazing sugar blossoms for cake decorating in no time, or use with air drying clay for stunning craft projects and home decor.
Mark Lowry gives you a tour of Brenda Gantt’s BnB, The Cottle House
In July of 2021 some friends and I visited Brenda Gantt's COTTLE HOUSE.
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Bundt cake nostalgia finds home in Maple Grove
The bundt cake, first made famous in the 1950s with the bundt pan by Minnesota's Nordic Ware, is enjoying more notoriety in the Twin Cities metro with new cake stores specializing in bundt.
It takes me back to being in my grandmother's kitchen, said Jessica Johnson, one of three co-owners of a new Nothing Bundt Cakes store in Maple Grove.
Johnson knows there's something about the bundt cake that has the power to bring back memories.
When you walk in the front door, you smell the baking that's happening. It's a little time warp, said Johnson.
The Maple Grove Nothing Bundt Cakes store is the latest one of six stores in the metro as the Las Vegas, Nevada-based franchise expands into the metro. It's fitting considering Minnesota company Nordic Ware trademarked the famous bundt pan more than 60 years ago.
For the last couple years, my sister and I have been visiting the location in Eden Prairie and fell in love with the cake and just the whole feel of the store, said Bianca Januik, co-owner of the Maple Grove store.
Store co–owners and sisters Bianca Januik and Tasha Norden decided to open their own store after buying the cakes repeatedly for gifts and events at the two private preschools they also own.
A bundt cake will work for any occasion, so it will work for an individual sweet treat to a family gathering to showers, corporate events, weddings, gift giving, said Januik.
With 11 different cake flavors and different sizes, from the bite-sized bundtinis to the bundtlet and the ten-inch cake, the Maple Grove store is banking on the power of the bundt and on customers such as Rebeca Sampson.
Honestly, it doesn't compare, it's hands down the best cake I've ever had, said Sampson.
The future bride has sampled plenty of cakes, but she got hooked on bundtinis at a recent wedding fair.
This is going to be something to remember, everybody is like, 'you won't remember the cake,' I'm like you'll remember this cake, said Sampson.
In the store, there's always free samples, so you can take a bite of this traditional favorite that's proved it has staying power.
Nothing Bundt Cakes is celebrating its grand opening this weekend in Maple Grove with special events starting on Friday.
Alexandra Renslo reporting
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Channel 12 is on Comcast cable in the northwest suburbs of Minneapolis and includes the cities Brooklyn Center, Brooklyn Park, Crystal, Golden Valley, Maple Grove, New Hope, Osseo, Plymouth and Robbinsdale.
Plum Tart with Custard Creme and Meringue | Black Pepper Chef
Delicious French tart with custard and fruit, with light meringue - it's impossible to resist! This cake with plums and meringue will become your favorite – way to make a simple plum pie? Add a couple of eggs and some milk, and make this plum meringue tart with creme patisserie.
Use not too ripe plums with reddish flesh. The cake will be delicious with any kind of plums, but red plums will make the color of this cake beautiful.
A proven step-by-step recipe from Black Pepper Chef.
PLUM TART
Ingredients (6-8 servings) (form size 26-28 cm)
FOR THE DOUGH
125 g Flour
25 g Sugar
1/2 tsp Baking powder
100 g Butter
2 Egg Yolks
A pinch of Salt
FOR CUSTARD CREAM
2 Yolks
22 g Starch
1/2 bag of Vanilla Sugar
250 ml Milk (or 200 ml Milk + 50 ml Whipping Cream)
55 g Sugar
MERINGUE AND FILLING
~ 400 g Red Plums
3 Egg Whites
150 g Sugar
2 tsp Starch
A handful of Chopped Nuts
RECIPE & INSTRUCTIONS HERE
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