Pastry chefs to the thread.

White chocolate + green food colouring = ?

My 4 year old’s birthday party tomorrow. I’ve made a chocolate sponge (2 layered) and going to cover it in something green (hence the question).

Is that a good idea?

Better ideas?

green icing ?

Butter icing, green food colouring. White chocolate is a pain to work with.

Pastry in a cake?

my wife’s recommendation, cream cheese icing, which’ll easily take a green food colour.

http://www.dummies.com/how-to/content/how-to-make-cream-cheese-frosting.html

*Royal Icing, Butter Cream, *Fondant Icing, Frosting, White Chocolate Ganache (mix colour in with cream)

*careful is using liquid colour as its hard to get an even distribution sometimes

Thanks all. Does seem that white (green) choc will be a pain in the arse.

I’ll go for butter icing.

Also need to make a caramel ‘pond’. Should be fun without a sugar thermometer. Should I have just said ‘no’ to a dinosaur scene and popped off to the bakery?

My ‘soil’ looks good though.

Pastry in a cake?

Courting cake? Shirley?

Do you still want that stinger makecoldplayhistory as it’s still here. 😀

Yes. Emailed you but no reply.

makecoldplayhistory gmail

cheers

Courting cake – showing your age eh lad!

Going to be (hopefully) chocolate sponge, green butter icing, greeny-blue caramel pond, chocolate ‘soil’ and reasonably clean rubber dinosaurs.

If I come back to the thread with pictures then it’s gone well.

God I hate pastry!

Last night’s pork belly needed no questions as words like ‘large’ and ‘some’ can’t be clarified whereas heat to 300c can’t be eff’ed about there.

*tips hat to pastry chefs*

No email through.Not even in spam.I’ll mail you now bud.
Cheers.

I’d use ready made green sugar paste.

oh, and pre-make the pond, don’t pour it hot on the icing 🙂