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This is the second year I have visited the Cake and Bake Show at Earl’s Court. I really like this show as it is about all aspects of baking, not just sugar paste and decorated cakes, but breads, meringues, cakes, baking equipment and more. It’s also a great place to do a bit of baking celebrity spotting!

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This cake was one of two I made for a 40th birthday last weekend. The birthday girl wanted a child friendly cake for her afternoon party but something that wasn’t too sweet or had too much cream. We agreed on my go-to cake: a light fat-free sponge filled with creme patisserie, fresh raspberries and raspberry mousse, topped with a vanilla Swiss meringue buttercream and fresh fruit.

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I’m sure it hasn’t escaped anyone’s attention that the Great British Bake off is back on our screens which is a sure sign that autumn is almost here! Seeing the bakers’ great cakes and their baking enthusiasm has woken me up from my summer baking slumber and I’m ready to get going again.

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This tart was initially supposed to be made to share at an end of year meeting but time (always time) ran out and I had to leave the pastry wrapped up in the fridge. A week later, I decided it had to be used. With nectarines and blueberries in the house I made this tart based on the same recipe as these Mazarines.

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This little delicate cake is sort of a Swedish version of the Bakewell tart. A crisp, melt in the mouth pastry case filled with soft, moist frangipane, topped with a simple dollop of icing. No jam. Just like that.

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This ice-cream cake is amazing! Really. It’s fresh and light and just perfect for a sunny spring party. Ok stop, I hear you say. What’s that? Ice-cream cake?? It only occurred to me as I was getting it out of the freezer to plate it up that ice-cream cakes don’t seem to exist here in the UK. Shocker.