Article: Keep mixing them until they are evenly combined. There should be no streaks or swirls of condensed milk visible. The all-purpose cream must be chilled so that it is thick. If it is too warm, it will be too oozy and not allow the fruit cocktail to "float." If you need to, break or cut the crackers along the perforated lines so that they fit. The entire bottom of the pan should be covered. Save the remaining graham crackers for further layers. Take a graham cracker, and crumble it until it resembles a coarse grainsort of like sand or coffee grounds. Use this to fill in any cracks between the larger graham crackers. Use a rubber spatula to scoop up a generous amount of the cream mixture, and spread it across the graham crackers. The cream mixture should be thick, sort of like custard or pudding. If it is too thin and oozy, cover it with plastic wrap and put it into the fridge for about 15 minutes. If you are using a clear pan, be sure to push some of the fruits right up against the sides. Remember to fill in the spaces between the graham crackers with more crushed graham crackers. If you still have lots of ingredients left over, you can repeat the layers in your pan until you have none left. You can also fill up a second pan. A popular garnish is to crush graham crackers into a fine crumble (like coarse sand or coffee grounds), and them spread them across the top of the cake in a grid-like fashion. Each "grid" equals on serving, and gets topped with a piece of fruit cocktail. This will allow the cream to harden up and the flavors to blend together. Slice the fruit graham with a sharp knife, and serve it with a spatula. Immediately refrigerate any leftovers.
Question: What is a summary of what this article is about?
Stir together the all-purpose cream and sweetened condensed milk in a bowl. Lay the graham crackers across the bottom of an 8-inch (20.32-centimeter) square pan. Fill the cracks between the graham crackers with finely crumbled graham crackers. Spread a -inch (0.64-cm) thick layer of the cream mixture on top of the graham crackers. Add a layer of drained cocktail fruits followed by another -inch (0.64-cm) thick layer of cream. Repeat the graham cracker, cream, fruit, cream layer. Garnish with extra fruits and/or crushed graham crackers. Chill in the fridge for at least 4 hours, preferably overnight. Serve the fruit graham.
Article: Determine what size cage you'd like to make and find a bowl that is the diameter of what you need. Wash and dry the bowl. Spray the inside of it lightly with a little cooking spray so you can easily remove the sugar cage. Make sure the bowl you use can handle the high heat of the sugar syrup. Avoid using flimsy plastic or styrofoam bowls. Pour the somewhat cooled sugar syrup into a microwave-safe bowl. When the syrup is thickened to the consistency of honey, dip the tines of a fork into the syrup. Wave the fork over the bowl so that the syrup strands begin to cover the bowl and drape over the sides. Keep spinning the sugar until the cage is as thick and even as you'd like it. You'll need to be careful when handling the hot syrup, but work quickly. If the syrup in the bowl hardens too much, simply microwave it briefly so that it becomes syrupy again. At this point, you'll have a spun sugar cage nestled inside your bowl with long strands draping over the sides of the bowl. To clean up the look of your sugar cage, trip the edges of the bowl. Take a sharp chef's knife and trim along the edges of the bowl. To strengthen the sugar cage and make it easier to remove, you'll need to let the sugar cage set up for about 5 minutes. Once the cage has completely hardened, you'll need to unmold the sugar cage. Place your thumbs on the outside of the bowl and rest your other fingers on the inside so they're touching the sugar cage. Gently apply pressure so you can pull the cage up and away. If it seems like your sugar cage may break, move your hands and fingers to another point along the bowl. Applying even pressure can prevent the cage from breaking as you remove it. Set the sugar cage on top of your dessert and serve it immediately. The sugar cage will begin to absorb moisture from the air and it may fall apart if you wait too long to serve it. If the sugar cage is still too warm, it will collapse. If it begins to do this, place it back into the bowl so that it keeps its shape while it hardens.
Question: What is a summary of what this article is about?
Choose a bowl. Spin the sugar syrup over the bowl. Trim the rim of the sugar cage. Remove the cage from the bowl. Use the spun sugar cage.