Now for Something Sweet: CORRECTIONS

CORRECTIONS: NOW FOR SOMETHING SWEET by Monday Morning Cooking Club

1. Double Chocolate Nut Cake p. 73 

Milk Chocolate Icing METHOD should be: 

To make the chocolate icing, melt the chocolate and butter together and set aside to cool slightly. In a small bowl, using an electric mixer or by hand, whisk the egg whites until soft peaks form. Add in the sugar and whisk until stiff peaks form. Set aside. Gently stir in the brandy to the melted chocolate mixture. Add the egg yolks and stir gently until combined. Fold in a spoon of the egg whites to the chocolate mixture and then fold in the remaining egg whites. Spread the icing over the top and side of the cake. Serve immediately.

2. Russian Honey Cake p. 92 : 

For Filling INGREDIENTS, the cream should be lightly whipped or thickened cream (not (unwhipped) pure cream)

3. Passionfruit icing p.142 : 

Amend METHOD to add pinch of salt to icing mixture

4. Blueberry compote p. 211 : 

Add 115 g (1/2 cup) caster (superfine) sugar to INGREDIENTS and then add it to the saucepan in the first line of the METHOD.

5. Hot Jam Doughnuts p. 182: 

In INGREDIENTS, 310 ml water is correct but cup measurement should be 1 1/4 cups (not 1 1/2).