CAKE FOR CHRISTMAS
TIPS BY TALLYRAND
adding dried spices to a cake recipe mix them to a paste
with a little water, they will be incorporated more
test when a cake is cooked insert a clean vegetable
knife or cocktail stick into the centre of the cake.
If it is still clean when you remove it the cake is
cooked, if not return it to the oven until it is done.
the cold cake in an airtight cake tin or similar until
it is required but open it every week and turn the cake
over. If you want alcohol flavouring in your cake inject
or sprinkle the cake with 30ml of alcohol of you choice
each week, such as brandy, rum, whisky, etc.
few days before Christmas:
from the tin and spread with an apricot glaze (2
parts apricot jam, 1 part water, bring to boil and
simmer to a syrup consistency - pass through
a strainer to remove lumps)
with icing of choice - plastic or royal icing (see
recipe for fuit cake)
and Cooking Tips
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : firstname.lastname@example.org