Are Macaroons really the new Cupcake!! (recipe follows!) 
Well after visiting Europain in France and Foodex in the UK - I am thinking the above statement is correct. There were that many pieces of equipment and franchises for sale all solely aimed at the humble, yet classic Macaroon.

I am sure like many, Macaroons conjure up images of using the left over egg whites from some recipe. My mother and often made them with coconut and topped them with a cherry (also a good way to make them if you have nut allergys). Real 70's stuff and I loved it!

Today the Macaroon is more contemporary and oh so delicous. One bite of these little babies and you are hooked. The French seemed to have perfected the centres and the colours make such a dazzling statement. I have seen them used on really creative cakes (see below from Marthastewart.com).

So I have hunted down a lovely little recipe for those interested in getting ahead of the pack. We hope you enjoy it:

Makes 20

Takes 45 min, 15 mins to cook.

175g icing sugar (pure)
125g ground almonds
3 large free range egg whites
75g castor sugar

For the Filling
150g butter
75g icing sugar (pure)

Preheat the oven to 160 degs. Whizz the icing sugar and ground almonds in a food processor to a very find mixture. Then sift into a bowl.
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In a separate bowl, whis the egg hites with a pinch of salt to soft peaks, then gradually add the caster sugar until thick and glossy. (You can stir in flavours such a lemon or peppermint and corresponding colours at this point). You can divide the mixture into separate bowls to make up multi colours and flavours!
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Fold half the almond and icing sugar mixture into the merignue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick ribbon type consistency. Spoon into a piping bag fitted with a 1cm plain nozzle.
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Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture about 3cm across, onto the baking sheets. Give the baking sheets a good tap to ensure a good shape. Leave to stand at room temp for 15 min to form a skin. This means when you touch them lightly no residue should stick to your skin. Bake for 15min. Remove and cool.
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Meanwhile make the filling . In a bowl beat the butter until light and fluffy, then beat in the icing sugar. You can now add suitable flavouring to match your macaroons. Sandwich your macaroons together with the filling. Tres tres Chic!



Hint: You can buy flavouring and colourings from your local supermarket. Experiment - they are lots of fun, try them with chopped pistachios.
Best enjoyed within 24 hours of baking - so the French tell me and their secret is they store them air tight in the fridge? Can anyone tell me if this is true?!

For your wedding, Macaroons made to match in with your colour scheme, tied up with lovely ribbon, a personalised sticker to match your setting is just simply gorgeous!

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Chocolate Transfer Sheets Just in 

Our new shipment of Chocolate Transfer Sheets has just arrived! Dont they look great. The detail is amazing and we think you will love them. At only 8.80 for an a3 sheet, thats a lot of sheet you can cover. See the Range Here.


Remember chocolate transfers sheets arent just for little chocolates. Check out these cakes made with Chocolate Transfer Sheets courtesy of Marthastewart.com -






Covered in buttercream with the chocolate transfer sheet with chocolate, over the top. We think they look fantastic and bet they are mouthwatering too.

We will do our best to put up some instruction on covering your cakes with transfer sheets in the next couple of weeks. We hear you can use them with fondant as well, we will look this up and see how it works!


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Make a stunning Pearl Shimmer Wedding Cake! 
This cake is 12”x10”x8”x6” tiered cake. Bake your layers in beveled pans or trim your layers to get the beveled shape.

Ice each tier lightly with buttercream or ganache and enrobe each tier with white fondant then stack.

Pipe pearl borders using a #10 Plain Round Tube evenly.

Suggestion: stop squeezing completely before moving on to next “pearl” to avoid peaks in icing.

Then pipe 5 rows of pearl dots spaced as shown using a #4 Plain Round Tube. Again stop squeezing before pulling away from cake and if you find peaks in your pearls go back with a wet brush and tap them down to round off your pearls.

Airbrush a variety of sizes of White Royal Icing Roses and White Leaves with Lucks Pearl Shimmer Airbrush Color (Buy Airbrush Shimmer online here) and allow them to dry. Create a bouquet on the top tier.

Then airbrush the entire cake with Pearl Shimmer Airbrush Color. For best results apply 2 light coats instead of one thick coat of pearl shimmer. This cake can also be finished with buttercream only instead of fondant icing and still have the pearl finish.

Simply elegant and amazing!

Decorating idea by Kasia Wilk

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