Supreme SilK – VS – Covapaste

Hey everyone HAPPY FRIYAY!!!!!! I’ve been trying to get this blog post done now for over two weeks, between having the ozzie flu and my laptop not co-operating (come to think of it, maybe I gave the laptop the flu?!?!?! lol) but anyway, I’ve managed to get it done this morning whilst sitting in bed and taking a much needed break to get myself finally on the mend.

It’s no secret of my deep affection for Supreme Silk Sugarpaste made by the Irish company Select Ireland Foods. I have mentioned it a lot on my Snapchat (user name jenscouturecakes) and Instagram (which you can come and follow me on here) lately because I truly believe in this product. So I am writing this blog as a review of the product and also to review it up against another fondant which I don’t like and you’ll see the reasons why below.

SELECT V COVAPASTE

But first lets talk about it……………..

I first came across Select Ireland, a family run business based in Cork, Ireland, when Marisa got in touch asking me how much fondant I would use per week and would I be interested in trying their product. I asked her for a cheeky sample to try and it is now my firm favourite to use for cakes. When Marisa so kindly sent me some to try, I knew straight away it was going to be good. The presentation alone is superb. Supreme Silk comes in its very own re-sealable tub which is a fantastic idea for storing the fondant. Any other fondant I have purchased before comes in vacuum sealed plastic packaging which I find very annoying because once its opened, if its not stored correctly in a zip-lock food bag, it will dry out and harden. So this is a major plus for me. It comes in its very own plastic bag, inside the re-sealable tub, so no need to worry about having cling film on hand (seran wrap in the states), or food zip lock bags to store it in. Just wrap it up in the bag and close the lid and boom- its stored and ready to be used again. I am very happy with this because I’m constantly running out of cling film and zip-lock bags because of this very thing, so I’m very impressed with this.

Upon opening the fondant, after it was delivered to me on a very cold wintery day, I did a live opening and tasting of the fondant on my snapchat. It tasted amazing, a lovely vanilla flavour but it wasn’t too sweet or over bearing, nor was it to dull or faint, it was just right. Because of the weather conditions, and other experiences with fondant/sugarpaste, I had already presumed the fondant was going to be rock hard and very difficult to knead. So I decided what better time to try it then now when it would be at its most difficult, right? It was cold to touch obviously due to the weather outside, but, when I took it to my green board and began to knead it, it literally took me less than a minute to have it ready to cover a cake- NO LIE!!!!! There was no need to throw it into the microwave to heat it up. Believe me, I was as shocked as you most likely are reading that, but it is TRUE. Of course it was cold and hard to touch initially, but within seconds, it began heating up, becoming very elastic and pliable, and it rolled out like a dream. And best of all, NO AIR BUBBLES!!!!!!

When covering my cake, placing the fondant over the cake there was no rips or tears in the fondant and more importantly for me, no elephant skin!!!!! This is such a pet hate of mine with fondant, I cannot stand the elephant skin look off fondant and when I had the cake finished, it was as smooth as a newborn baby’s bum!! The perfect finish for any cake- that smooth, clean, professional look, JUST PERFECT!!!!

The most important thing about this fondant for me is being able to achieve super sharp edges that stay super sharp. This is extremely important to me, as you can see below, I like to finish my cakes off with super sharp edges so I love this with the Supreme Silk. Here is my most recent wedding cake using the sugarpaste and I am so happy with the finished result.

michelle wedding cake 9

I have used other fondant brands before this, including Icewise and Satin Ice which weren’t bad and I’ve tried others and been really let down with the finish. For example, before I found my fav, I stupidly bought a big quantity of Covapaste fondant from one of my suppliers without trying it beforehand, because fondant is fondant right?!?!?! What could possibly go wrong?!? Well, let me start by advising you against EVER buying this fondant. I had a three tier wedding cake to cover and I literally cried every minute of decorating it. I even posted in the Irish Cake Decorating and Sugarcraft Chat Facebook page asking about the fondant- was it just me? or were other people having similar problems? and to my relief lots of people agreed with me, and there were others who swore by it. But for me- its a NO! So here were my issues with it:

  • too hard to knead (you’d want Arnold Schwarzenegger muscles to go at it and then hello tennis elbow and writers wrist – ouch!!!!!)
  • air bubbles- need I say aymore?
  • elephant skin- aaaaaaaarrrrrghhhh
  • rips and tears (causing me to recover the cake twice- once again with the covpaste and then with a cheaper local supermarket fondant to try get the cake finished and on time, thankfully Tesco fondant actually came to my rescue)
  • the sharp edge wouldn’t hold
  • and finally when I went to smooth over the cake, the fondant dragged and tore. So it went from being too hard to knead to being super soft and sensitive.

Its safe to say I do not like Covapaste. The whole cake needed to be stripped and re-covered with a huge amount of fondant in the bin and not to mention the money it cost to buy it. I may aswel have gone into the bathroom and flushed the money down the toilet. I had such a bad experience with it and the tears and tantrums will never be forgotten, by me or by my husband ha ha.

So to round up all the pro’s of the Supreme Silk Sugarpaste (because I have not found one fault yet), see below:

  • super easy to knead
  • extremely pliable and elastic
  • zero air bubbles
  • smooth finish – no elephant skin
  • no rips or tears – extremely durable
  • sharp edges – all day everyday
  • vanilla flavour (not too sweet just right)
  • great for making models/figurines with with too
  • blends perfectly when using the wrap around method for covering double barrel cakes
So if you’ve been having trouble with your current sugarpaste, or you’d like to try something new, DEFINITELY give it a try its so worth it!!!!!
If you do try the Supreme Silk, let me know what you think in the comments below.
Til next time
Jen ♥ XX
Please note: this blog is my own personal opinion. I have not been asked to do this blog nor have I been paid to do it.

Reese Chocolate Cupcakes

reeses-cupcakes

Good evening everyone, I hope you all had a fabulous weekend doing what ever it is you do to relax and have fun. I took the weekend off and had some much needed R&R after what has been a crazy couple of weeks. It finally caught up with me so I literally just vegged out on the sofa, you know as Julia Roberts says in Pretty Woman – “lay like broccoli” and that’s what I did.

Last week, while on my baking roll, my husband (I get such excitement calling him that, we just got married in the summer and its the best feeling ever!!), well, he requested his favourite treat of all to be picked up at the local shop – Reese’s, and because I was in a baking mood, I decided to give these cupcakes a go. Bless him, he’s been asking for these for ages so I finally gave in.

If you are a lover of all things peanut butter like he is, then you are going to peanut heaven when you taste these. The peanut buttercream is soft and fluffy, the chocolate cupcake is what dreams are made of, and not forgetting the Reese cup inside?!?!?!?! OMG these are the ultimate dessert!!

When making these, I prefer to use Panda Smooth Peanut Butter, which I picked up in my local Tescos. The smooth one is best because when piping on the buttercream, theres no peanut bits that will get stuck in your piping bag causing a blockage. I’m sure if you used a large enough nozzle or even better none at all, then you could use whatever one you wanted. But for me, I prefer the smooth one either way.

My recipe makes 12 Reese Cupcakes, so if you want less just halve the recipe but believe me, if like me you have a full house with guests all the time (its because I’m a baker, everyone knows theres always something nice going to be here for them, lol) then you will need the 12. So what are we waiting for, right? Let’s get to it.

Recipe: Yields 12

For the Cupcakes:

150g Caster Sugar

150g Flora Buttery or Margarine

3 Medium Eggs (at room temperature)

120g Self Raising Flour

30g Cocoa Powder

1tsp Vanilla Extract

For the Buttercream:

115g Butter (at room temperature)

180g Peanut Butter

85g Icing Sugar

Method:

For the cupcakes:

  1. Preheat your oven to 180ºC/ Gas Mark 5
  2. Line your cupcake tins with 12 cupcake liners.
  3. Using your stand mixer, or hand whisk, cream the butter and sugar together until light and fluffy,
  4. Add in the eggs, one at a time until all three are combined. (You may need to add some flour if the mix begins to separate)
  5. In a separate bowl, mix the flour and cocoa powder with a wooden spoon until combined.
  6. Sieve your flour mix into the butter mix slowly, leaving the mixer on low speed until fully combined.
  7. Pour in the vanilla essence and mix for one more minute.
  8. Using a tablespoon, fill the cupcake liners half way and then place a full Reese into each cupcake. Do not push them in, just gently allow them to sit on top of the cupcake mix, as it will sink slightly itself. Then using equal amounts, pour the remaining mix into each cupcake covering the Reese completely.
  9. Bake in the preheated oven for 18-20 minutes or until risen well and springy to the touch.
  10. Place on a cooling rack and allow to cool.

For the buttercream:

  1. Cream the butter and peanut butter on a slow speed together until completely combined.
  2. Then slowly sieve in the icing sugar, allowing it to mix thoroughly each time.
  3. When the icing sugar is fully added into the mix, turn the mixer to a high speed and allow to mix for approx. 3-5 minutes. The mixing time will depend on the temperature of the butter. If at room temp, then it will be ready in approx. 3 minutes, if the butter is cold it will take longer. You will know when the buttercream is ready as the colour fades slightly and it will be light and fluffy.
  4. When the cupcakes have completely cooled, then using a piping bag and piping tip, swirl the buttercream on top of each one in a circular motion.

Finally, enjoy these babies with a cuppa and spread the love to family and friends. These are sure to be a huge hit and be prepared to be asked to bake them again, and again, and AGAIN!!!

Enjoy baking my lovelies and let me know how you got on if you gave them a go. Who am I kidding, let me know WHEN you give these a go.

Jen ♥ xx

 

Toblerone Cookies

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I don’t know about you, but I absolutely love toblerone!!! As a child, I remember it being one of the gifts always brought home from holidays, be it family or friends, you could be sure to find one of these nougat heroes stashed in either their suitcase or that oh so lovely to look at duty-free bag because you knew exactly what was inside. I don’t know if its the milk chocolate or the nougat pieces that does it for me, but I could literally eat it until I pass out of a sugar overdose. I love how it tastes, the texture, how the chocolate melts on my tongue yet the nougat gets stuck in my teeth, and of course its iconic shape that is world known. It is now 108 years old, after being created in 1908 by two cousins in Switzerland, who probably never knew how famous it was going to be. It has literally become the holiday makers iconic gift to bring home to loved ones, no matter where in the world you may be there will always be a prism of Toblerone on view in those duty free shops reminding you of loved ones, and the fact that you better bring one home or you may get on the return flight!!!

So, to my complete and utter joy, I spotted a recipe for these chocolatey cookies on the New Ideas Website while thumbing it on Facebook. For those of you who may not know what “thumbing it” means, its a term I use when describing how my husband looks whilst on the phone- his thumb just scrolling through pointless social media sites to pass a couple of minutes, or hours, even days …I’ve lost count at this stage, but this time thumbing it was worth it for me. I tend to constantly google and search across all social media sites looking for and at all things cake!! I’m a caker……that’s what I do in my spare time!

Sunday was d-day for me to make these. Everyone was sitting in the sitting room eagerly awaiting their share of the cookies and applying massive pressure for them to be made NOW. I gathered all of my ingredients and got cracking on the recipe which was extremely easy to follow I might add. For non-bakers wanting to be brave and take the leap into baking, I reckon this one is for you. All you need is a stand mixer and it does all the work for you (if you don’t have one, pop it on your santa list, its worth a shot, sure now is the time to start dropping some hints anyway).

I like giant cookies so from this recipe I made 8. But you could probably get about 16 “normal sized” cookies. Team them up with an ice cold glass of milk and you’ve got a mean treat right there, one that’s worth the extra few syns on your slimming world week or more carbs on your macros, who ever you are, you are sure to love these and feel sin-free!!!

Recipe: Makes 8 giant cookies

200g Toblerone

50g Unsalted butter

100g Brown sugar

1 Egg beaten

100g Dark Chocolate melted

100g Plain Flour

50g Ground almonds (almond meal)

1tsp Vanilla extract

1tsp Baking powder

1tbspn Whole milk

Method:

  1. Take 4 whole triangles of the toblerone, cut them in half and put to one side. Then cut up the rest into small pieces to be added to the cookie dough later.
  2. Using the stand mixer, beat the sugar and butter together until smooth
  3. Add in the egg and vanilla extract.
  4. Pour in the melted chocolate.
  5. Pour in the flour, ground almonds and baking powder and allow to completely combine. Then pour in the diced up toblerone along with the milk and again allow to mix completely.
  6. Roll 8 balls that are the same in size and place them on a lined baking tray (you will have a fairly wet cookie dough, but once you roll it between the palms of your hand its very easy to shape and non sticky). Then using the 8 halved pieces you had to one side, place one piece in the centre of each cookie slightly pushing it into the cookie. Also don’t worry about flattening out the cookie, this will happen in the oven.
  7. Place them into your preheated oven at 180ºC or Gas Mark 5 for 15minutes.
  8. Take them out of the oven and place them on a cooling rack to cool.
  9. When you’re ready, enjoy with a cold glass of milk or a cup of tea which ever tickles your fancy!!!

I hope you enjoy these and let me know how you get on with making them!

Jen ♥ xx