Small cakes - many people ask me how I make small cakes from biscuits - they ask me for recipes, they ask for the names of the cakes...
I make most of the cakes by heart. Of course, one must know the basic rules.
I combine various ingredients. I start making one, then make something else.
I also get questions on the biscuit mince like, “Can I use X instead of Y biscuits? Can I replace lean ingredients with fatty ones and vice versa?"...
You can, of course.
When it comes to biscuit crumbs, I'll leave it up to you to decide which biscuit to use. Use the one you like, the one you have, or the one you can afford.
When it comes to nuts, if you don't like nuts, replace them with something else. But you have to take into account the fact that not all nuts behave the same - some absorb less and some more liquid. That's not a problem either, when the mixture cools, you'll judge whether you need to add more nuts or biscuits.
The same applies to the amount of nuts - if the recipe says to put, for example, 150 g each of walnuts and biscuits, that means a total of 300 g, you can change the ratio as you like. It doesn't always have to be a 1:1 ratio.
Chocolate, as far as I can tell, is a serious problem. The vast majority call anything chocolate. Of course, as much money, as much music. But I advise you to take advantage of the shares and buy quality chocolate if you want to enjoy the real taste of chocolate.
Many people are surprised when they hear that I put water or milk in the glazes. They say that their "chocolate" thickens when they add liquid. But it's not real chocolate. That "chocolate" that thickens when adding liquid is, in fact, poor quality cocoa board.
Real chocolate is quite rare when melted, and when liquid is added, it becomes even rarer. But don't worry—your frosting will be smooth and won't crack.
It goes without saying that you can use the chocolate or "chocolate" you are used to.
So, you can adjust all the ingredients to your taste and pocket.
Recipes for small cakes:
Kristina Gaspar blog A hostess for all
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