Only message me if your local to me what the point if your not close 250g Butter
200g Plain White Flour (We use Allinson's)
50g Ground Almonds
1 tsp Baking Powder
225g Golden Caster Sugar (We like Billington's)
This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.
1 tsp Vanilla Extract (We like Nielsen-Massey)
Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream.
We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds.
2 tsp Orange Blossom Water (We like Nielsen-Massey)
Orange Blossom Water, also known as the Essential Oil of Neroli, is produced by water distillation of the blossoms of the bitter orange tree (Citrus Aurantium). Familiar to Persian, Arabic, Indian and Turkish cuisine, Orange Blossom Water brings the sweet perfume of the orange grove to a variety of dishes. It is a delicious addition to various sweets including custards, puddings, cakes, cookies and other confections.
1 Orange Zest of Orange
4 Medium Eggs
For the Fondant
200g Fondant Icing Sugar (We like Silver Spoon)
Silver Spoon Fondant Icing sugar has added glucose syrup to give you that glossy finish. Ideal for topping cupcakes, sponges and making edible cake decorations.
1 tsp Orange Blossom Water (We like Nielsen-Massey)
1 Orange Zest of Orange
