![]() |
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
|
|||
|
Melting a couple of mars bars makes an excellent quick chocolate cake
topping!! However, even if I leave it to go cold before spreading on the cake, it never truely sets again - what should I add to help it set? I have resorted to keeping it in the fridge, but surely just adding a magic ingredient should set it - (have tried a tablespoon of milk per bar and it doesn't help) ?? |
|
|||
|
On Mon, 18 Oct 2004, Gareth Tuckwell wrote:
Melting a couple of mars bars makes an excellent quick chocolate cake topping!! However, even if I leave it to go cold before spreading on the cake, it never truely sets again - what should I add to help it set? I have resorted to keeping it in the fridge, but surely just adding a magic ingredient should set it - (have tried a tablespoon of milk per bar and it doesn't help) I've not tried something like this. Maybe adding a little gelatine would work. I'd have to experiment but I'd try something like: - melt the bars - put the bowl in an ice bath and keep mixing it - Once it is cool add a small amount of gelatine - Keep mixing it until gelatine is fully incorporated Maybe if you post the ingredient for a Mars bar it might help. -- Send e-mail to: darrell at cs dot toronto dot edu Don't send e-mail to |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Chocolate Frequently Asked Questions (FAQ) | The Chocolate Archives | Chocolate | 4 | 07-02-2008 08:50 AM |
| Chocolate Frequently Asked Questions (FAQ) | The Chocolate Archives | General Cooking | 0 | 17-04-2004 01:27 PM |
| Chocolate Frequently Asked Questions (FAQ) | The Chocolate Archives | General Cooking | 0 | 16-02-2004 11:02 AM |
| Chocolate Frequently Asked Questions (FAQ) | The Chocolate Archives | General Cooking | 0 | 15-12-2003 10:48 AM |
| Chocolate Frequently Asked Questions (FAQ) | The Chocolate Archives | General Cooking | 0 | 10-10-2003 10:43 AM |