How to make homemade liquorice syrup

I am sure you know black gummi candies very popular in Scandinavia, Germany or other northern European countries. They are commonly called as liquorice candies. In fact the root of liquorice has mild and sweet taste and the candies are flavoured with salmiac. The liquorice syrup is used to manufacture those candies but with addition of salmiac the taste becomes chilly and salty. My recipe is for mild ‘sweet liquorice syrup’. It matches perfectly desserts, ice cream or homemade truffles.


you will get about 125 ml



  • ½ cup (125ml) liquid treacle (molasses)
  • 2 teaspoons ground liquorice root
  • 1 teaspoon pure anise extract



All ingredients mix well. Pour into a jar and close up the lid. Shake before use. 



Category: Tutorials.


How to make homemade marzipan mass

Marzipan is very popular ingredient especially for Christmas baking. I like it very much so use in every season often. It matches very well with fruit cakes or to cover layered cakes. You can eat it raw too or use in truffle/candy making. Not every place offers raw marzipan mass to purchase so you can easily make it at home. This recipe does not contain eggs so it is safe for eating raw and store at home. The preparing is not complicated so try and enjoy!


you will get about 250 g marzipan



  • ½ cup granulated sugar
  • 1 tablespoon corn syrup
  • ¼ cup water
  • 120 g almond flour (fine ground almonds)
  • 120 g icing sugar
  • 2 teaspoons pure almond extract
  • 1-3 tablespoons warm water (optional)



Place the sugar, corn syrup and water in a small saucepan and heat until sugar has dissolved. Boil further few minutes (do not mix) until candy thermometer registers 235°F.

In the bowl of a stand mixer place the almond flour and icing sugar and mix together. On the motor running pour the sugar syrup. Add almond extract and mix until mixture forms a ball. If the mass is too thick add water (one tablespoon at a time).

Transfer mixture onto working surface dusted with icing sugar. Knead the mass 2-3 minutes until smooth and firm. Shape into Swiss roll, wrap in the foil and refrigerate until needed. Store in the fridge up to two weeks.




Category: Tutorials.


How to make meringue roses

Making meringues is not very complicated. It is actually only egg white and sugar. But there are some tricks which could help to make them properly. Heating and cooling of the egg white mixture improve it and let safe the shape. Cream of tartar gives the chewy texture inside and dry shell outside. Properly piping creates beautiful shape. Let have some fun and decorate your bakes with meringues. Enjoy!


about 25 roses



  • 2 egg white (from large eggs)
  • 100 g granulated sugar
  • pinch of salt
  • ¼  teaspoon cream of tartar
  • ¼  teaspoon vanilla extract
  • food colouring as desired



Line a baking sheet with paper parchment.

Place egg whites, sugar and salt in the bowl of a stand mixer. Whisk together by hand until combined. Heat the saucepan with small amount of water and place the bowl on top of the saucepan to create double-boiler. The bottom of the bowl should not touch the water. Whisk the mixture in the bowl by hand until sugar has dissolved and the bowl is hot to the touch (about 3 minutes). Transfer the bowl to the stand mixer and beat eggs on high speed until the bowl returns to the room temperature (about 8-10 minutes). Add the cream of tartar and vanilla extract and mix until mixture is stiff and glossy. Place the meringue mixture in a piping bag and pipe roses (or another shapes) onto the baking sheet.

If you want to have two-coloured roses divide the mixture to two bowls and add food colouring as desired. Place both colours of meringue in separated bags (with holes on the end but without tips) and place both bags in the third bag fitted with a large open star tip. To make roses pipe 2 inches flat spirals starting in the centre. To make ruffled kisses (like in my last picture) use the same piping tip and press to create the mound and then stop pressure before pulling up to release.

Bake for 45 to 60 minutes by the temperature 215°F (100°C). The baking time depends on the size of the meringues, maybe you will need to bake longer. Well done meringues are dry to the touch and can easily be removed from the parchment paper. Store in the airtight container.

I do not recommend to make meringues by rainy weather. After baking they will absorb the moisture from the air and start to be sticky.




Category: Tutorials.