ASDA offer - 3.6.2019 - 1.7.2019 - page 25 - NO LONGER VALID

ASDA offer - 3.6.2019 - 1.7.2019 - page 25 - NO LONGER VALID

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ASDA offer  - 3.6.2019 - 1.7.2019. Page 25.
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Scroll through this ASDA offer valid from 3.6.2019 to 1.7.2019 to see the latest deals. On 99 pages of the current catalogue, you will find the best goods from the Supermarkets category. If you want to save on your next shopping trip to ASDA, don't forget to look through the entire brochure from page 1 to page 99. If you want to shop smart and save on your next shopping trip to ASDA, don’t miss the latest catalogues full of amazing prices and wonderful discounts. Come back to My Leaflet every day to make sure you don’t miss out on great promotions offered by your favourite retailers.

FOOD Rainbow cake for 30 mins then turn down to 120C/100C Fan/Gas 1 SERVES 44 READY IN 2 HRS, PLUS COOLING and bake for a further PRICE PER SERVING 37p 45 mins. Leave to cool. a separate cake tin and level the tops. Bake for 500g caster sugar e 400g Asda Best for Baking Cakes 400g self-raising flour 1tsp baking powder 7 large eggs 2tbsp whole milk 8 To assemble, sandwich the layers together with frosting, starting with the blue cake on the bottom, then green, yellow, orange 18-20 mins until a skewer inserted comes out clean. Cool fully on wire racks. 5 Meanwhile, reduce the oven to 140C/120C Fan/ Gas 2. Line 2 baking trays with baking paper. 6 Separate the remaining 2 eggs and put the whites in a large, clean bowl (save the yolks for another recipe). Beat with an and red. Coat the outside in a thin layer of frosting Briony says: A simple bake that looks really impressive? What's not to love! My brother 2 of each Dr. Oetker Extra and chill for 30 mins. 9 Reserve some frosting for the top of the cake Strong Food Colour Gel in blue, green, yellow, orange and red 3 x 400g Asda Vanilla Flavour Frosting then divide the rest made a rainbow cake between 5 bowls. Use for my birthday a few years ago, despite having never baked before, and he was so proud when he finally got to present it. This cake is really 2 tube of each food gel to colour each one. Divide 1 Preheat the oven to electric whisk until soft into 5 piping bags then cut off each bag 2cm from the tip. Pipe a 2cm-deep line of each icing around the cake, starting with blue on the bottom 200C/180C Fan/Gas 6. peaks form. Beat in the remaining 100g sugar, a spoonful at a time, until incorporated, then beat on high until thick and glossy. 7 As shown in the images below, using a clean, wet paint brush, paint stripes Grease and line 5 x 20cm round sandwich tins 2 Put 400g of the sugar, the Best for Baking Cakes, flour and baking powder into a large bowl. Crack in 5 of the eggs and add the milk. fun and colourful and not as tricky as it looks. Plus, it's always exciting 10 Smooth with a cake scraper or palette knife. 11 Ice the top of the cake with the reserved frosting. Top with the meringues just before serving. to cut the first slice and reveal there's a rainbow inside as well. 3 Beat with an electric whisk of each colour of food Why not give it a go? gel up the inside of a large piping bag. Put the meringue in the bag. Cut until fluffy. Divide into 5 bowls. Add 2 tube of blue food gel to one, then repeat Each 69g serving contains Saturates Supars Salt 14.8g 5.9g 24.8g 0.33g Eneray Fat with the other colours. Mix off a 2cm hole at the end BRIONY'S TOPTIPS pip 'kisses' onto the trays. Bake gently 4 Spoon each batter into ntil evenly. meringue 14% 21% | 30 28% 6 % Typical eneray values per 100a: 1.72 ral 6 STEPS TO MULTICOLOURED MERINGUES MIX IT UP The official term is kisses but I call them blobs and making them is easier than you think! 'Using ready-made frosting just makes life a bit easier! Before you get started, put the frosting in a bowl and give it a really good mix until it's nice and loose. If it's still a bit stiff, add a splash of milk to help it glide.' MAKE IT STICK 'When assembling the cake, pop a bit of frosting on the bottom of the base cake to stick it down and stop it slipping all over the place. ASDAGOODLIVING.CO.UK I 25 As told to Harriette Casey. Photogra aphs: Ant Duncan, Stuart Ovenden Styling: Luis Peral Food styling: Emily Jonzen

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