FrauMartina

I had the same idea originally, but I couldn't find acceptable concrete. I should mention that I live in England and small quantities of concrete suitable for crafts or fine details are really hard to get. There are small buckets of concrete available for fixing holes in sidewalks or erecting fence posts, but they mainly consist of large pieces of gravel and a bit of cement. I tried sifting the gravel and I was left with a huge mess and a very small quantity of usable concrete, so overall, it wasn't worth it.

I mainly used this method to create oddly shaped chocolate bars, like geometrical bars, personalised bars with names etc. I have also made a few moulds for chocolate truffles. Pretty much any shape that's easy to 3D print and is suitable for casting- no deep grooves, no tiny details, no undercuts.

Doesn't matter, either side will work.

I’ve come to realise that not everyone knows what I meant by fan-assisted oven and there is a lot of confusion about temperatures, so let me explain.I have a fan assisted oven and anything I bake or roast has to be cooked at lower temperature (usually 10-20 degrees) than conventional oven, otherwise food will burn or lose moisture. Those piggy buns, when cooked in a conventional oven, should be cooked at 185-195C (365-380F). Depends on the oven, because no two ovens are the same, some heat up more, some heat up less.This dough bakes similar to cinnamon buns, so if you’ve ever baked those, use the same temperature.If you are still not sure what temperature to use, regardless of the type of oven you have, the best way to figure out how to bake them would be to bake a single test bun first a…

I’ve come to realise that not everyone knows what I meant by fan-assisted oven and there is a lot of confusion about temperatures, so let me explain.I have a fan assisted oven and anything I bake or roast has to be cooked at lower temperature (usually 10-20 degrees) than conventional oven, otherwise food will burn or lose moisture. Those piggy buns, when cooked in a conventional oven, should be cooked at 185-195C (365-380F). Depends on the oven, because no two ovens are the same, some heat up more, some heat up less.This dough bakes similar to cinnamon buns, so if you’ve ever baked those, use the same temperature.If you are still not sure what temperature to use, regardless of the type of oven you have, the best way to figure out how to bake them would be to bake a single test bun first and adjust the temperature accordingly. That way you will be sure and won’t have wasted hours of work only to end up with under-cooked or over-dried buns.

I haven't baked for actual children for so long that I totally forgot about the peppercorn issue! Whenever I baked for children I still used peppercorns to get nice holes. Once baked, I replaced them with small chocolate balls from yogurts (attached picture). Chocolate chips would work too, as well as melted chocolate applied with a toothpick. Also, if you want to stuff them with savoury filling, reduce the amount of sugar to 1TBS, nothing worse than sweetened breakfast sausage.

If I remember correctly, Canadians use Fahrenheit, right? If that's the case, you would have to bake them at 375°F