Hello, Sylvia here hope you can help. I bought a kenwood chef patissiere like yours but don't use it, it just sits there. I am uncertain on how to use the programes and wish I could switch to manual setting for time and speed. You seem to have mastered this machine. The mixer was a gift which isn't being used. Can you help. Can you give a demonstration on the programes and any tricks you learned along the way. Thank you. Hope you make more videos
That looks like a success to me! Here in the southern US, the "down home" cooks use an entire bottle of liquid food coloring for their red velvet cake, so I think your idea with the gel is a lot better! The original frosting for red velvet cake was an ermine frosting, which is really delicious and not too sweet. I'm not sure when the cream cheese frosting came into favor but it's delicious as well. Anyway...your cake looks amazing, so don't be too hard on yourself.
It's great to see you back and using your Kenwood. I love your new kitchen. Enjoy Glasgow and your PhD. I normally use a tiny amount of gel colouring i.e a wee blob on the end of a toothpick. I also mix cake batter on the very lowest setting.
Yay your back x
Hello, Sylvia here hope you can help. I bought a kenwood chef patissiere like yours but don't use it, it just sits there. I am uncertain on how to use the programes and wish I could switch to manual setting for time and speed. You seem to have mastered this machine. The mixer was a gift which isn't being used. Can you help. Can you give a demonstration on the programes and any tricks you learned along the way. Thank you. Hope you make more videos
That looks like a success to me! Here in the southern US, the "down home" cooks use an entire bottle of liquid food coloring for their red velvet cake, so I think your idea with the gel is a lot better! The original frosting for red velvet cake was an ermine frosting, which is really delicious and not too sweet. I'm not sure when the cream cheese frosting came into favor but it's delicious as well. Anyway...your cake looks amazing, so don't be too hard on yourself.
It's great to see you back and using your Kenwood. I love your new kitchen. Enjoy Glasgow and your PhD. I normally use a tiny amount of gel colouring i.e a wee blob on the end of a toothpick. I also mix cake batter on the very lowest setting.
Aw thank you! That's a good tip I'll try that next time!
Welcome back you have been missed.
Aw thank you!
I think it looks great!
Aw thank you!
I love your show!!!! Remember:”Failures are only success, just backwards”. - unknown
Haha very good quote indeed. Thank you!