July 15 - 19, 2015

in Bismarck, ND

Save This Date!

Hosted by
Your Board of Directors

GRHS Address
1125 West Turnpike Avenue
Bismarck, ND 58501

(701) 223-6167
Fax: (701) 223-4421

Monday-Friday Central Time

Office Manager
Rachel Schmidt
rachel email

melbourne heritage preservation society

the small end of a pastry tip in the hardened frosting to extract a disc-shaped piece of frosting. The s ize of pastry tip needed depends on the desired size of the pearl. Keep in mind that the pearl size will be slightly smaller than the disc of frosting. 5 Pop the frosting out of the pastry tip with a cotton s wab or toothpick. Repeat the process for each pearl you wish to make. 6 Roll each piece of frosting into free bill of free form california round balls with your fingers. Use clean, dry hands to prevent discoloration from dirt on fingers. 7 Sp rinkle the balls with white luster dust to give them a shiny appearance.1 Mix the butter, brown sugar, c melbourne heritage preservation society orn syrup, vanilla and milk in a heavy pot. Heat over medium-low heat, stirring constantly until the bro .

ontinue to boil until the thermometer reads 248 F. 4 Remove the caramel from the burner. Continue to sti r until the mixture stops bubbling. 5 Pour the caramel sauce into bowls and serve immediately. Alternati vely, store it in a sealed container in the refrigerator for up to five days.Fruity Fillings Many people love the taste of fruit and cake together, so fruit fillings are a popular choice for layering petits f free icon and cursor maker ours. Raspberry, apricot, strawberry and cherry have strong flavors that won't be overpowered by the swe et cake. Choose a pound cake for lemon meringue or orange fillings and pair berries with chocolate cake. melbourne heritage preservation society Because the cakes are so small, avoid using any type of preserve that has large chunks of fruit in it. .

mething more complicated like a maple glaze, chocolate ganache or Bavarian rum filling. You can flavor t he icings in numerous ways to complement the petits fours, such as using a "cream" filling like coffee c ream, honey cream or mousse. Plain Cake You don't actually have to fill these little treats with anythin g -- you can leave the cake intact, without layers. Simply choose the type of cake you want, cut it into get rid blue boxes around desktop icons cubes, then ice the outside with buttercream or cover it in marzipan to keep the final layer of icing a dhered to the cake inside. No Cake Though traditional petits fours have cake as the base of the delicacy melbourne heritage preservation society , you can also use other sweet concoctions. Cut firm cheesecake into tiny cubes, cover them in icing and .

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