Revistiting In-Edible Glitter

Referring to my previous post "Disco Balls & In-Edible Glitter" on 25 January 2012.

This article surfaced yesterday:

http://www.dailymail.co.uk/news/article-2133336/Storm-cupcake-How-innocent-question-glitter-edible-The-Great-British-Bake-Off-sparked-national-fairy-cake-pandemonium.html

It would appear the debate is still very much alive!

I still stand by my decision to not use "non-toxic" glitter on my cake pops.  I also believe the food standards industry needs to step up and clearly mark anything that is going to be ingested - either it's a *food* or it isn't!

Basic Birthday Cake

The cake topper for this one was purchased by the client *not* made by me.  Originally we were going to put coloured spots all over the cake but because it was only a single layer we decided it would be too much.

Salted Caramel Cheesecake

On an unrelated note, can I just say that I don’t understand “Red Velvet”.  It seems the trend at the moment is to have either red velvet cakes or cupcakes & after attempting my third different recipe.....I....am....done!!  All three attempts were tasteless and the texture of the cake wasn’t even nice.  No more red velvet for me!

Something that is successful and very, very yummy is Donna Hay’s Salted Caramel Cheesecake.  I do hope to add the recipe to this post at some point.  It is so rich that it would easily serve a crowd.  I am a cheesecake lover from way back & I have to say this one is right up at the top of the list.