Wednesday, 2 May 2012

wedding pud update!

The pudding is to be!!!

The cups it shall be presented in are of a convenient 4cm diameter, the same as the discs of pate sucree and sponge I have been cutting, and will solve the precarious problem I had with the stacks. One of the sponge discs will be dropped, as will the almonds in the chocolate decoration for the bride has a nut allergy. This works rather well as I can now make the chocolate piece a lot thinner. I am also considering sprinkling over either crushed meringue or limey sugar, made by grating and drying the zest of limes with sugar.

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