Scrabble Cake Recipes

Steps:

• I downloaded this image of a game board from google images, cropped it and printed it onto the A4 Edible Icing sheet. I then downloaded this image of Scrabble tiles and printed enough copies onto wafer paper to get the letters I needed. Wafer paper is cheaper than edible icing sheets and the letters don't need to be as crisp as the board. Once printed I trimmed the board print, carefully peeled off the backing and gently glued it to the top of the cake, smoothing out any air-bubbles. I then cut out the wafer paper letter tiles I needed.
• I rolled out my caramel coloured modelling paste. Using the glue I stuck the wafer letters onto the smooth surface
• When they'd dried a little bit I trimmed round them to make 3D tiles
• I arranged the tiles into the desired message and piped round the edges of the Scrabble board to cover the joins. A few extra tiles on the board add to the 3D effect and any left-over wafer letters can be glued round the side

Steps:

• Trim the fat from around the top of the heart and remove the sinews. Cut the heart into 4 pieces and put it in a heavy stewing kettle with the meaty bones and liver. Add 3 quarts of water, cover and simmer gently for 3 hours until the meat falls from the bones.
• Strain the broth into a clean pot. Discard the bones and put the meat through a coarse grinder. Grind the heart and liver as fine as possible and combine the 2 meat mixtures.
• Bring the broth to a simmer. Combine the cornmeal and the seasonings and gradually add to the boiling broth, stirring constantly. Reduce heat to medium and add the meat mixture. Stir until everything is well mixed. Cook slowly for 30 minutes, stirring almost constantly so it does not stick to the bottom, as it will be quite thick.
• After 30 minutes it is ready to pour. Rinse 9 small breadpans with cold water or grease them and pour the scrapple to the top of the pans. Set the pans to cool and when cool refrigerate until the next day.
• When ready to eat, unmold the scrapple onto a cutting board and cut into 1/4-inch thick slices. Melt fat in a skillet and fry the slices until brown and crusty on both sides. Serve immediately with or without maple syrup.
• The loaves can be unmolded and frozen but will keep refrigerated for about 1 week.