It looks like it’s snowing in tropical Singapore apart from the splashing sound the rain is making against my window. I love it!
Except for the fact that I’m heading out for lunch and I really hate having soggy feet. Platform heels would be a good way of avoiding puddles, until you slip and fall on your bum, and your skirts up in the air. I think I’ll stick to soggy feet for now or maybe invest in wellies. Oooh, I like wellies.
I also like cotton candy. I’m not entirely sure what it is. Pulled sugar? And I love honeycomb. Which also baffles me. Can’t forget about those bubbly Aero bars…how do they do it!? I think we need a Food: Demystified show or something along those lines. Don’t you ever wonder what half the things we find in supermarket are made of? Apart from an ingredient list of modified things I’m pretty sure would gross me out.
Well, for one, honeycomb can be made the all natural way. And I did it! It’s not quite as perfect looking as the commercial stuff (like in Violet Crumble) but it sure is tasty and you still get the signature c-c-crunch. I’ve used smaller shards to decorate and top a batch of vanilla cupcakes with chocolate buttercream. The honeycomb recipe can be found HERE, in my guest post for one of my alltime blog crushes, Cake Spy. The blog is so cute it makes my sweet tooth hurt.
80g unsalted chocolate
250g icing sugar, sifted
50g 55% chocolate,melted and cooled
2-3 tbsp milk, room temperature
1) In the bowl of a standmixer, beat the butter and icing sugar together until smooth.
2) Add in the cooled chocolate and beat until combined. Add in 2 tablespoons of milk. Beat until smooth. Add in the last tablespoon of milk if icing is too stiff. Frost cupcakes :)