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Love my nespresso machine. I didn't really drink coffee until we got it and use it all the time now

i would use a buttercream and pick out the details with icing pens and different colour icing. you could royal ice it, but depends on how defined the horse features were on the cake tin. good luck!

bump....

Yes it's fine - and easier for them to eat too

I'm making a spooky castle for dds halloween birthday, with black sugarpaste. This is probably the first of many stupid questions, but if I dust the paste with icing sugar whilst rolling out etc, won't it spoil the blaco colour? Also, I'm going to try to buy cake smoothers tomorrow, but if I can't get any, is there anything else I could use? I'm making a chocolate fudgecake with ...

Weetabix, with milk, sometimes banana and also with some honey - yes it is sugar but I figure it has to be a lot less than you get in many cereals and it makes it so much easier to get it eaten

brandy I think personally.

Pointed cakes normally mean that the oven is too hot. The outside of the cake cooks quickly and flat and all the rising happens in the middle (cos the edges can't rise anymore because they are cooked already). Try turning your oven down a bit.

Also doing this and stuck but so far have Coldweather hot pot Roast chicken, with roasted fenel, carrots and onions. Sticky pineapple pork, rice and chinese veg Pasta with red pesto, chickpeas, and red onions with salad. Linguine with pancetta, garlic and rocket Creamy chicken with tarragon, and mustard, rice and grean beans. Steamed thai style salmon, rice and pak choi

I always get the lean steak mince, is that cardboard compared to 20% stuff as well? I just have childhood memories of my mothers mince swimming in grase, which is why I get the lean stuff.