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Get the kids off to school with this easy and tasty recipes from California Prunes UK.
02 September 2016
Get the kids off to school with this easy and tasty recipes from California Prunes UK. Perfect for packing in their lunchbox, they were developed by Frances Quinn, former 'Great British Bake Off' winner and author of Quintessential Baking. Here are her recipes for 'California Panda courtesy of California Prunes UK. Having baked your scones, whilst cooling, prepare the California Prunes features for the Panda’s faces. To create the eyes, slice through 12 California Prunes to create 24 flat eye patches. For the ears cut 12 California Prunes in half and set aside with the eye patches. To make the noses and pupils, carefully cut out 12 small triangles and use the remaining scraps to cut out little bits of California Prune to make 24 pupils. Set everything aside. If you have made more than 6 scones, feel free to cut out more California Prune Panda features. Place the cream into a medium bowl and whip to soft peaks. Be careful not to over-beat as the cream will thicken as it’s piped. Transfer the mixture into a disposable piping bag and pipe the whites of the Panda’s eyes on to the California Prune Panda eye patches you have set aside. Using the tip of a knife or cocktail stick carefully place the cut-out California Prune pupils onto the piped cream within the Panda’s eye patches. Using a palette knife or rounded knife, spread the cream over their surface to create a smooth Panda face. Now place the California Prune Panda features on to each scone face, starting with the eyes, then ears and finally nose. You can make smaller or bigger scones as you desire. To make smaller scones, use a smaller plain cutter and use more California Prunes to make the features of the California Prune Pandas.