poster #11.check out my recipe on lefthand side, for my bread recipe. many others have had great sucess. make sure you stir your yeast before putting it in. i have never had it sink tho. i just do a med crust and no.1.basic. have another go.
245sam,
Jun 12, 3:05am
IMO there are two very important tips for pavlova making - one has been stated several times above (never open the oven door until the oven is cold), the other point has also been mentioned too, particularly at#8 - the beating in of the sugar, and the best way I know of to check for this is to take a tiny amount of the pavlova mixture and rub it between your thumb and forefinger - if it feels silky smooth with absolutely no hint of graininess, then the sugar has dissolved and your mixture should be beaten sufficiently - it should be a very thick mixture.
Hope those few thoughts help.:-))
cookessentials,
Jun 12, 3:25am
I always use caster sugar, it incorporates quickly.
petal89,
Jun 12, 3:37am
dont open or bump the oven when its in there was my mum used to tell us hers were always brilliant and so yummmmy
This forum needed shnikag up and you've just done that. Great post!
guest,
Jan 13, 12:47pm
frosting which was an epic fail, the cupcakes tuernd out to be scrumptious! I got the recipe from Simone Anne's Blog; she has some great things on there so be sure to check it out! #gallery-1 { margin: auto; }
guest,
Jan 14, 7:42pm
oh yes, these definitely brehgtin up my day!PS. Thank you for your comment on my blog. I so enjoyed watching Cranford. I didn't realized there were two seasons so I only borrowed one DVD at the library. I'm dying to see the rest, it was so good.
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