Today is the fourth day of my birthday week and I’m gently wafting along on a cloud of good wishes. Expecting a quiet low key affair I was delighted by a gathering of my neighbours on the back lawn. They were all singing Happy Birthday and passing cards, presents and flowers in through the window. My son and granddaughter were there with a bag of goodies; the sun shone and I greatly appreciated the lovely gesture. Each day since, the post has delivered more cards, parcels and two more bouquets. My flat is like the interior of an upmarket florist – Glorious! A birthday to remember, despite the difficult times.
It is also my grandson’s birthday this week so I made him a cake. It was the speedy chocolate one I’ve talked about before ……. which brings me to the subject of icing sugar.
For quite sometime now I have been concerned by a strange aftertaste, noticeable more with plain butter cream than when mixed with chocolate/coffee/lemon etc. I then discovered over the last few years an anti-clumping ingredient has been introduced. Older folk like me always sieved the sugar to remove any lumps. Now it is like a cloud if you try to mix the icing too quickly. All very well until I learned powdered animal bone was part of this additive; no wonder there is a strange after-taste!!
For the latest cake I mixed up butter, golden icing sugar and half a tin of chocolate filling (Nestles Condensed) for the bottom layer of the cake. Keep back a large spoonful of this, mixed with any combination of melted chocolate, for the topping. The middle layer was spread with a jar of black cherry conserve.
These flavours mask the icing sugar. So be wary – I’m sure it’s quite safe so don’t be alarmed – but I fond that the strong after taste occurs often in products containing sugar substitutes – sweeteners and drinks, jams, etc.
My granddaughters bought me a bottle of strawberry gin, yet to be tested …. today maybe? Yes, I think I’ll make some mini-cheesy biscuits to nibble as I taste! I’ll be back for my early evening treat of the gin with raspberries floating in pink “Russian” tonic and crisp, cheesy biscuits – Lovely!!
Gran E Bakes 