My 'How To' on the toppings I like to use
I use these three toppings quite a lot for my cakes, they add a little extra wow factor, great to impress non vegans.
With the leftover bits you can snack on or keep in an air tight container to use later.
Peanut Brittle: Prepare a baking tray with parchment paper and put aside.
For the peanut brittle, on a low heat place the sugar into a saucepan with 1 tablespoon of water and stir until smooth. Turn the heat up a little and allow to bubble steadily. Stir occasionally until the mixture turns a caramel colour (which it may do very quickly)
Stir in the peanut and a pinch a salt, mix well then pour and spread the mixture onto the prepared baking tray, let it cool and set for about 30 minutes and then break into pieces.
Coconut Oil Chocolates: Gently melt the coconut oil on a very low heat, or over a water bath. Once melted, take off the heat. Stir in the cocoa powder till smooth then slowly add the maple syrup, the mixture will thicken slightly. Make sure the coconut oil isn't too hot as this can split when the syrup is added. Pour the chocolate into your desired moulds, place in the freezer or fridge for about 5-10 minutes and ready.
For the Meringue: Whisk the chickpea water in a food processor or hand held electric whisk until it forms stiff peaks and doesn't slide down the sides. Whisk in the cream of tarter and then slowly add the caster sugar till the mixture is shiny and silky.
For individual meringues you can pipe these onto a baking tray with parchment paper, place in a preheated oven at 90c for about an hour to an hour and 20 min.
For shards of meringue for decoration, spread a thin even layer of the mixture onto a baking tray with parchment paper and bake for about an hour or until crispy on the outside. Break into pieces as required.