Comments on: Miniature Chocolate Chestnut Cakes

By: chestnuts « yarn spinner

chestnuts « yarn spinner — Fri, 18 Sep 2009 06:20:52 +0000

[...] bacon soup • A vegetarian chestnut mushroom raviolli • Ground up and put into chocolate cake. (this one is making my mouth water) • Sauteed with greens • With rice – My roommate suggested [...]

By: ghe

ghe — Wed, 03 Dec 2008 02:58:46 +0000

it was so great! i was really amazed by the idulgent of your cake. i hope i could also have that kind of talent.

By: Not Quite Nigella

Not Quite Nigella — Thu, 07 Aug 2008 13:09:42 +0000

Hi Duckey-Thanks, the cake itself is very easy but so gorgeously rich that people would think that it was very hard

By: Duckey

Duckey — Thu, 07 Aug 2008 12:38:52 +0000

How elegant!

I love these!

They would make a great dessert to impress!

Duckey x

By: Not Quite Nigella

Not Quite Nigella — Tue, 17 Jun 2008 11:52:07 +0000

Hi Maria-True I suppose! Is that crystallising them? I thought crystallised violets were harder and more dried? I’ve done that with petals but not with flowers.

Hehe no I didn’t make the little flowers, I bought a container of them and they’re so adorable and go so well with so many colours, I’ve almost exhausted my supply of them!

By: Maria

Maria — Mon, 16 Jun 2008 13:18:51 +0000

I think Nigella can keep herself in crystallised violets lol!! Have you ever tried using crystallising flowers yourself? I’ve seen the technique (I think it’s the technique?) in either printed publications.. or on the TV.. not sure! But I remember egg white being brushed onto petals and then being dusted with caster sugar? Is that how it’s done?

Did you make these lovely little flowers yourself? I can hardly believe the very few ingredients in this! The cakes look *beautiful*..but pity about the melting fondant. Interesting re: serving with sour cream!

By: Not Quite Nigella

Not Quite Nigella — Fri, 13 Jun 2008 14:22:17 +0000

Hi mansibshah-Thanks so much! The icing required a bit of patience and drama but the rest of it was ok and of course it’s much easier if you do the sensible thing and buy the chesnut puree, unlike me

By: mansibshah

mansibshah — Thu, 12 Jun 2008 21:59:40 +0000

That sounds like a lot of work, but totally worth it!! your cakes look amazing Lorraine! great work!:)

By: Not Quite Nigella

Not Quite Nigella — Wed, 11 Jun 2008 13:02:11 +0000

Hi Angela-Brilliant idea with the truffles! It definitely has that rollable truffle texture to it and that way it won’t ever be too much. Genius!

Hi grace-I’ve become addicted to adding purple to things, especially chocolate and dark colours. I agree, it really enhances things!

Hi Patricia-Thanks! This one was royal icing which I guess is much the same as fondant. Temperamental ingredients but I love working with them

Hi airy fairy-Thankyou so much!

By: the airy fairy

the airy fairy — Wed, 11 Jun 2008 09:43:42 +0000

these look absolutely divine! love the colours and that little flower…