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Fiona Cairns

Caramel Hazelnut Wisps

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Preparation info
  • Makes

    20-24

    • Difficulty

      Easy

Appears in
The Birthday Cake Book
The Birthday Cake Book

By Fiona Cairns

Published 2011

  • About

How did you make that cake? These give instant drama and glamour. Once you have mastered the caramel they aren’t difficult. I found inserting the skewer into the nut more of challenge as they can split, so have extra to hand. They can’t be made in advance, so make them on the day.

Ingredients

  • about 30 hazelnuts, blanched
  • 24 fine, pointed wooden skewers, 110 g

Method

Make sure you have to hand both a small and a large bowl of cold water, and a heavy kitchen board.

Preheat the oven to 170°C/fan 160°C/340°F/gas mark 3½. Scatter the hazelnuts on to a baking tray and

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