Ok, so first of all, this is (sadly) NOT my cake. I didn’t make it, the amazing Lyndsay from Coco Cake Land did (check out her website for great cake ideas!) It’s just the happiest cake I think I’ve ever seen and just what you need on a gloomy day like today!
With a full-on head cold and incredibly annoying cough, I’m staying in, feeling just a little bit sorry for myself and hoping that sitting on the sofa under a blanket will allow me to recover relatively quickly. It also means I have a little time left over to write a long overdue post. Saying that, I won’t actually include a recipe. I know.
I can’t believe I haven’t posted anything for such a long time. I’ve been a real bore since Christmas, focusing on my upcoming Marathon (first ever, very nervous) which has led me to eat less cake (boooo) and also spend less time in the kitchen as I’ve been out running and going to classes when I would normally be putting something or other in the oven. My attempt at a more gluten-free diet has also meant that I’ve not been as enthusiatsic about baking as I normally am. I know there are thousands of amazing gluten free recipes out there so it’s not really that, more that I have generally been staying clear of bread and cake of any description in order to try and resolve my insane tiredness problem (not yet quite resolved but getting there…).
I will be back very soon with an actual post about actual cake that I have actually made myself. Promise.
Bakernaut would like to wish everyone a very Merry Christmas with this lovely Bear Cake!
It’s a very simple, lightly spiced cake that tastes like all things Christmas to me (it tastes particularly great with a glass of mulled wine). The recipe is my grandmother’s and makes a really fluffy but moist cake.
This gluten free chocolate and hazelnut torte with peanut butter frosting was baked out of necessity and desperation the other day!
I have recently become a bit suspicious that I might have some sort of bad reaction to gluten or wheat – extreme tiredness after meals has rendered me unable to function normally and it has been a really frustrating time. Not knowing the reason why I felt this way, I decided to give diet change a go and gave up sugar and gluten for a week.
In yesterday’s post I talked about my new-found interest in fruit-cakes and well, it extends to fruit bread as well. This Rye and Raisin loaf did not get a great reception in my house as it’s just my 3-year old, and more recently me, that will eat raisins voluntarily. But while the others wouldn’t even entertain the thought of giving it a try, the two of us have had a feast!
This Winter Carrot Cake comes from Lily Vanilli‘s book Sweet Tooth and is incredible! It’s full of deliciously warming spices, orange zest, honey, dates, walnuts, carrots and a healthy amount of brandy. It’s seriously good.
These fantastically delicious Chocolate Sablés also comes from Edd Kimber’s “Patisserie Made Simple” book that I wrote about here last week. They are melt-in-the-mouth heavenly with a very rich chocolate flavour thanks to a fairly substantial amount of chopped 70% dark chocolate added to the mix!
After missing out when Edd Kimber signed his latest book “Patisserie Made Simple” at the Cake and Bake show earlier this month, I advance ordered it on Amazon and received it in the post a few days before it hit the shops! It such a beautiful book, and for a patisserie lover like myself a real gem for the bookshelf.
These spicy gingerbreads thins are fantastic. Cut thinly and baked to the perfect snap, with lots of warming spices, almonds and citrus peel they are incredibly moreish and perfect for autumn. I don’t think there is any reason to hold gingerbread back until Christmas!
This Neapolitan cake with piped chocolate names was made for my oldest daughter and 5 of her friends who all celebrate their birthday within a month of each other. A little gathering was had and this four layer cake with the classic Neapolitan flavours of chocolate, strawberry and vanilla was devoured.
This was a test of Ikea’s Multigrain Rye Breadmix that I tried recently. I love really dark rye bread and keep threatening to start making it regularly myself. However, the cracked rye is still sitting in the cupboard unopened and that sourdough starter, well, it hasn’t got started. Yet.