Caster Sugar
The fine crystal of Chelsea...
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Sweets
Caramel Cage Decoration
5 mins
10 mins
Easy
1
Series 2, Episode 5. You are sure to impress any guest with a dessert topped with one of these caramel cages. Use them to top the Gâteau St. Honoré (recipe link below).
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- Ingredients
- Method
Ingredients
- 100ml cold water
- 200g Chelsea Caster Sugar
- Bowl of ice water (big enough to take to take the saucepan)
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Sue B
This is an easy to follow, well expressed recipe
5
Method
To make the caramel: Place the water and sugar into a heavy bottomed saucepan and bring to the boil, use a pastry brush dipped in water to brush down any sugar crystals that catch on the sides (to avoid re-crystallisation).
Once the sugar reaches a dark amber colour, 150-160ºC remove it from the heat and plunge the saucepan into a bowl of ice water to prevent the sugar from continuing to cook, remove and stand for 2 - 3 minutes until it thickens. Use immediately and if it begins harden too much, just place it back on to a gentle low heat to soften again.
To make the caramel cages:
Lightly oil the back of a metal ladle.
Dip a dessert spoon into the hot sugar, drizzle the sugar around the edge of the ladle to create the base of the cage. Next drizzle a lattice pattern over the back of the oiled ladle, first by going one way and then the next to form the lattice. Allow to cool. Snip off any dangly strings of hardened sugar with scissors. Carefully lift off and place on a cold baking tray lined with baking paper.
Don't make too far in advance as moisture droplets can form on the sugar, especially in humid conditions.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
1
What did you think of this recipe?
Sue B
This is an easy to follow, well expressed recipe
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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