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.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 18-10-2004, 01:17 PM
Gareth Tuckwell
 
Posts: n/a
Default Chocolate mars bar cake icing

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)

??



  #2 (permalink)   Report Post  
Old 20-10-2004, 02:43 AM
Does It Matter
 
Posts: n/a
Default

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
  #3 (permalink)   Report Post  
Old 20-10-2004, 02:43 AM
Does It Matter
 
Posts: n/a
Default

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


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Chocolate-Mocha Icing katreen Recipes 0 08-05-2009 12:02 AM
sugar free chocolate cake with peanut butter icing? Anthony Davis General Cooking 3 02-11-2006 02:56 AM
What's your favorite cake & icing? Giggles Baking 6 05-10-2005 11:09 AM
What's your favorite cake & icing? Giggles General Cooking 21 05-10-2005 03:38 AM
Chocolate Icing Carol L Baking 13 21-09-2004 11:13 PM


All times are GMT +1. The time now is 12:52 PM.

Powered by vBulletin® Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
Copyright 2004-2020 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017