I just love using modelling fondant. It takes me back to my childhood…… playing with play-doh 😍. Remember those days, being creative and mixing up colours? Well you can still be a kid😁. I get my son involved too. When I’m making leaves, we spend time in the garden picking leaves together. It’s so simple, no tools needed! Just press (so the veins of the leaf appear) the leaf against rolled out green fondant. Cut around it, fold it down the middle and let it dry upside down. Use a folded paper for it to rest against.
Not only is it fun to work with, but you get to use it, to decorate your cakes. I tend to make mine a week before I actually need it. This gives me time to play around with the colours, shapes and sizes. Without stressing about baking and icing the cake. It is also a great way, to help make a cake look complete and alive.
To help you use fondant. I have pulled together a few tips:
1. Make sure it is modelling fondant you are using, and not fondant you use to roll out on a cake. The latter fondant, will not harden and may collapse in the heat. It can also feel sticky and difficult to keep its shape.
2. You can buy different colours of modelling fondant. But a lot of the time, you will need to mix colours to make the desired figures. You can mix two different coloured fondants together, to give the colour you want. Or add a little gel paste food colouring. To ensure you get an equal colour throughout, roll the fondant in a ball in your hands and keep stretching it and rolling it into a ball until you have an equal colour throughout.
3. Once I have opened a packet, if I don’t use all the fondant. I wrap it really well in cling film. This keeps it airtight and reusable. If you don’t do this you will have fondant that is gritty, and unusable.
4. It’s fine if it feels hard to start with. Don’t worry as you work it with your warm hands it will become softer. If it feels too soft to work with, just pop it in the fridge for 10-15 minutes.
5. If you do not like your model. You can just take it apart or bits off, and start again. That’s the beauty of modelling fondant 😅
Look at my Pudsey bear the first time I did it. He came out so fat, so I managed to slim him down.
6. Once you are happy with your model; to harden it, let it air dry. Sometimes that is not enough. So pop it in the oven with the light on for about 10-15mins. Make sure you don’t put the heat on.
7. Store them in an airtight container. They should stay hard and easy to put on your cake.
Check out my video on how to make roses fondant roses. Have fun!! You can do this with the kids… as long as they are not eating it at the same time.
Ever had that problem on a Monday morning!!!! “I need to get back into healthy mode after the weekend!!!” Last night I decided to bake homemade granola. My husband asked me….. “Why?? When we can buy it?” I don’t know about you, but I am constantly having that problem of finding a granola, that’s healthy and not too sweet and not too much oil. I have tried so many brands and still not found the right one for me.
So I finally tried to bake my own….. and OMG it’s amazing!! I just grabbed all the things I love, from my kitchen cabinets. To me granola is like making your own cocktail 😋 minus the alcohol. In this recipe I don’t use any sugar. has less sugar. Instead I use honey or maple syrup, and raisins or cranberries to naturally sweeten it. Depending on how crumbly or chunky you want your granola; will determine the quantity of olive oil. I don’t use too much just enough to give my granola a golden colour and help bind it a little.
Kid friendly! You can add whatever your little one can eat. Mine is less than 1 Years so no honey, salt or nuts for him! So I just add raisins and a touch of maple syrup to his. I love it, we can enjoy the same breakfast together 😍
This recipe is your chance to throw in your favourite organic ingredients….. mix it!…… Bake it!…. sprinkle it on Greek yoghurt! And throw in a few fresh berries! Monday morning gone from “oh noooo” to “yes to Monday’s”.
2 cups rolled organic oats
1 cup Desiccated coconut
1/4 cup Pecans & or Pistachios
2-3 tbsp Honey or maple syrup
2-3 tbsp Olive oil
1/4 cup Raisins or cranberries
1/4 cup pumpkin & or sunflower seeds
Pinch of salt
1/2 tsp of vanilla essence
1. Oven on to 160 degrees celsius.
2. Combine all your ingredients and mix very well. squeeze the oats together so you get clumps.
3. Layout on a baking tray.
4. Bake for 10 minutes, until golden brown.
My husband’s Bestemor (Grandma) from Norway. Has never bought bread from a store. She only knew what’s best for her…..to make homemade bread. This recipe had never been written down. It had just always been in her head. The bread is just delicious. Nothing like what you buy in a store. It’s like that warm nostalgic bread, you get at the start of dinner, in an amazing restaurant.
A few years ago, I asked her to show me how she makes it. With the help of my mother-in-law, we wrote it down in Norwegian.
Unfortunately she was in hospital, for a period of time. So Besterfa (her husband) was at home on his own. His version of cooking is putting a frozen pizza on a frying pan 😫. So my mother-in-law and I, attempted to bake the bread for him. The feedback we got, was it didn’t taste the same, as it didn’t have enough salt 😅.
The other day my sister-in-law and I were trying to work out, what bread we could give our 8 month old babies. I remembered I had this recipe in the cupboard. We found it, luckily still readable. And tested the recipe out. With half the mixture, we didn’t add any salt and used unsalted butter (for the boys). I recommend if you do this, make a different decoration on top, so you know which one is which. My sister-in-law came up with, an extra sprinkle of sesame seeds on ours!! What a great idea 💡
So while my parents entertained the boys. We made the bread. We couldn’t believe how quick it was to mix up. Its perfect, because we didn’t have to wait for it to prove. You just put it straight into a cold oven and turn the heat up 😃. One hour later, that glorious smell of baking. Had the boys drooling over the bread. All of us stood round the bread in the kitchen, testing it out 😋.
This bread also tastes great once stored in the freezer. Just pack it in a clear food bag, and put that in a carrier bag. Take it out the night before you need it, to let it defrost…… delicious for breakfast or lunch.
1kg of plain flour
2 cups (256g) of wholemeal bread flour
1 cup (128g) of oats
4 teaspoons of sesame seeds (remove from kids bread if allergic)
2 teaspoons of salt
100g yeast live (Norwegian) or if dry yeast use quantity required for 1.4kg of flour on the packet
1. Mix together all the dry ingredients.
2. Heat 400ml milk with 500ml water to about 37 degrees.
3. In 300ml warm milk add the yeast and mix well.
4. Mix the milk and yeast into the dry ingredients. Then pour in the rest of the wet ingredients.
5. Mix till you get a dough that’s not too dry and not too sticky. If too sticky add a little more plain flour. If too dry add a little more warm water.
6. Divide the mixture into 3, and make them into bread like loaves. Place onto baking parchment on a tray. Sprinkle more sesame seeds on top. And make a few dents on the top.
7. Use salted butter to put blobs on tops and on the sides. To give them a nice golden look.
8. Place the tray in a cold oven. Turn the oven up to 180 degrees for 30 minutes. After this time turn the oven up to 200 degrees for 25 minutes.
9. Take out of the oven once you can tap it. It should give a hollow sound.
Be creative, by adding extra seeds or dried cranberries!! Enjoy!! 🤗 for breakfast, lunch or dinner!!