| Sundae |
03-31-2011 03:25 PM |
I had to get a different kind of chocolate to cover my Easter chicks, as Dad dropped me off at his supermarket and not mine.
It just didn't occur to me that I've become used to working with one kind. I know how much oil to add to make it slightly glossy and slower to harden, which makes it easier to work with.
I obviously added too much for this new type, as the choc is not hardening at all. Well, it is now, because it's in the fridge. But they can't stay in the fridge, they're due at school tomorrow. And if they go back to being tacky again they will be horrid. Am tempted to leave them for Mum - she'll probably only have one, they're a bit sickly - and redo them again next week.
Every new thing I try is effectively a trial run of course. But I hate it when a mistake I have made spoils a whole batch.
I'll take a pic anyway.
Actually, I might not even try them again. They don't look as good as I'd hoped.
And as I said, I've found all the cake pops to be a bit sickly. They have a wow appeal, but the larger cakes I make get compliments afterwards.
Grrrrr.
Maybe I'll just make another bundt cake and slap some Mini Eggs on the top.
If it goes down just as well then it's not worth the fiddling about....
Minimum effort for maximum praise. I am a cake whore.
MTP, I'm not sure I can handle Texas.
Could y'all come to London?
The Pity Parties will involve pizza and vodka and barfing. Then we can all pretend to detox whilst sneaking out for our own particular poison.
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