Honeycomb, Meringue Shards and Shortcake Cookie. Whether you’re recreating our sixth birthday cake or you’re on another baking adventure, these tasty toppings will take it to the next level.
Honeycomb, Meringue Shards and Shortcake Cookie Recipes
Honeycomb
50g water
300g sugar
150g glucose
8g bi carb soda
Method:
Pre line a tray with baking paper. place sugar, glucose and water In a pot. Bring to a very faint caramel, approx 150 degrees if you have a sugar thermometer. Add bi carb and stir through quickly and thoroughly and immediately transfer to your tray to cool. Allow to cool for around an hour
Meringue Shards
200g egg whites
320g icing sugar
Zest of 2 lemons
Method:
Put egg whites in a mixing bowl with whisk attachment. Whisk on high speed and add sifted icing sugar gradually, whisk until smooth and glossy. Add zested lemon peel and mix through meringue. Spread thinly on a lined baking tray. Place in a dry oven at 70 degrees for 6 hours (alternatively oven at 110 for around 40 minutes and then cool in oven for a further 20 minutes) store bought meringues will suffice
Shortcake cookie
400g reserved shortcake off cuts
20g raw sugar
30g milk powder
40g malted milk powder
70g melted butter
Method:
Crumble shortcake off cuts and bake at 170 for ten minutes or until golden and crisp. Cool. Add remaining ingredients and combine
