Hello. Welcome to three bees in my bonnet blog. A blog of lots of things from nonsense to AI, PSD and AE tutorials. I also like to get proper hands-on and bake, sew, crochet, paper cut pictures and sometimes, pop-up cards and 3-d paper models.
Hello everyone. Today I’m posting a collection of various fondant and sugar paste recipes. Piping gel is useful as a light glue, for example, when working with wafer paper, and has the useful property of drying clear. If you need a more substantial glue, dissolve some sugar paste into it. You can also use piping…
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This cake is scrumptious. It’s a rich chocolate sponge made with raw, organic cocoa, fresh, home-made raspberry compote and covered in thick ganache with dandelion seed heads for decoration. I love dandelion clocks. The translucent, ethereal effect when light filters through them is quite beautiful. Dandelions are completely edible. From the flowers to the root…
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The bug to bake something got me again today, mainly because it’s a chilly day. I decided to make a three-layered lemon sponge cake with lemon buttercream and passionfruit filling. The passionfruit curd has to be made first because it needs plenty of time to cool down and thicken up. Mr Bee loves lemon curd…
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The cake is made from three layers: Chocolate fudge cake to give it a rich, chocolatey undertone, and two layers of vanilla spongecake. I used French buttercream (vanilla) to sandwich the layers together then covered the whole cake in rough smudges of normal buttercream (vanilla).
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Can’t believe Easter has been and gone. Seems like Christmas was only a month or so ago. The garden is starting to bloom: I tempered a bar of Aldi chocolate – which is really nice – and made the egg above. I stuck on some fondant flowers and… ooh la la. A lovely little egg.…
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A light sponge made with organic lemons and free range organic eggs (let’s try for happy chickens!). The flowers are made from a blend of normal roll out fondant icing with Tylose kneaded in and left overnight to cure. (I used 250g roll out icing and 1 tsp Tylose which made up a generous amount…
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The sponge is chocolatey and malty and fluffy as soft clouds. The buttercream is a duo of vanilla and mocha that complements the sponge beautifully. The silver balls are crispy silver shells from Tesco, filled with chocolate so lots of complementing going on… ‘Ooh, you’re nice’ ‘So are you!’ 🙂 I used an 868 Open…
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I made a lemon velvet cake with Mascarpone cheese frosting and home-made lemon curd filling. You can use another brand or type of cream cheese, Philadelphia (available in Ireland and UK) is a good one to use but it’s not in the same league as Mascarpone for sheer creamy, smooth luxury. Most cream cheeses are…
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Thursday was supposed to be hotter here (Ireland) than Barcelona. Must have been freezing in Barcelona, then. It was cold even with the heating and fire on. Anyway, a good day to bake. II made a chocolate fudge cake, covered with chocolate buttercream. The fondant flowers were dotted all over in a wild celebration of…
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Three Bees in My Bonnet 