Raspberry cascade cake

With baking I am a firm believer that simplicity, done well, can often give the best results. And while I occasionally go for over-the-top-looking creation with cakes, for me it really is flavour that is has to be at the heart of the cake: after all, once a cake has been cut into and has lost some of the visual appeal, you want the flavour to carry on the joy. Continue reading “Raspberry cascade cake”

Advertisements

Lemon drizzle cake

While it is always a joy to making more elaborate cakes for friends and family, I love the total simplicity of a drizzle cake: no fuss, tangy, very moreish and so perfect with a cup of tea!  And a slice of it eaten on a dreary day instantly evokes summer days for me! Continue reading “Lemon drizzle cake”

Apple & cinnamon kouign-Amann pastries

This is a variation on the Kouign-Amann (roughly pronounced “queen ah-marn”) I posted ages ago. This time I went for apple and cinnamon flavour which works so well with the caramelised sugar, giving a kind of tarte tatin – but a touch more indulgent! Continue reading “Apple & cinnamon kouign-Amann pastries”

Glazed Fruit & nut vegan Christmas cake

A vegan fruit cake for a recent Clandestine Cake Club event, with the theme “A vegan Christmas”: and what an exciting theme it was and a great way to research an area of baking that is not often in my repertoire. Continue reading “Glazed Fruit & nut vegan Christmas cake”

Black forest gateau with caramel glazed cherries

Another version of my favourite over-the-top dessert cake; although I am well aware I have blogged about a few Black Forest Gateaux I have made, with little tweaks to the recipes here and there! I still argue, though, that a good Black Forest Gateau is a joy to eat in all of its retro kitsch-ness! Continue reading “Black forest gateau with caramel glazed cherries”

A very special Rich Fruit cake

This is an easy fruit cake to make, taking minutes to mix together once the fruits have been soaked. It has bags of flavour, with a nice level of spice and little bursts of moist fruit inside. This fruit cake is suitable for any time of the year, and makes a wonderful wedding cake. Continue reading “A very special Rich Fruit cake”

Stem ginger & lime cake

This cake is one I never tire of making and it always gives me a great sense of comfort each time I make it. The sweet heat of the ginger and the zingy lime work together effortlessly to give a cake that I think can brighten up any day! Continue reading “Stem ginger & lime cake”

Spiced pear & ginger cake

A wonderfully moist and rustic cake, the gentle heat of the ginger and the juicy sweetness of the pears, all set in a lightly spiced cake, work so well together. Continue reading “Spiced pear & ginger cake”

Dark chocolate & orange gateau

Made for the Macmillan Coffee Morning, this cake is a chocolate Victoria Sandwich cake that had been flavoured with grated orange zest. Continue reading “Dark chocolate & orange gateau”

Mocha & salted caramel Angel food cake

This is my take on the divine Angel food cake, a cake that is like eating sweet bites of airy cloud! Continue reading “Mocha & salted caramel Angel food cake”

Raspberry & dark chocolate mousse domes

One of the great joys for me when having Afternoon Tea, in addition to eating the most delectable sweet and savoury treats, is the inspiration I get. I shared one of these entremets as part of an Afternoon Tea a while ago and was blown away by it, not least by the raspberry explosion inside! Continue reading “Raspberry & dark chocolate mousse domes”

Very easy cherry & chocolate brownies

At the risk of blowing my own trumpet, I would claim these to be among the best brownies you can eat. I would be be so proud to serve these to anyone….if I don’t eat them first! Continue reading “Very easy cherry & chocolate brownies”

Gluten-free Victoria Sandwich Cake

This is very much a quick, no-frills affair: utter simplicity and great flavour; what more is needed? The cake takes literally a couple of minutes to mix together, about 20 minutes baking and a few minutes to assemble the cooled sponges. Continue reading “Gluten-free Victoria Sandwich Cake”

Black Forest Gateau with chocolate cherry mirror glaze (Gluten-free)

My current version of Black Forest Gateau, or “cake in drag” as Victoria Wood so deliciously put it, is way over-the-top for sure in terms of the adult flavours…..but I make no apologies for that, as it is an adult dessert cake! Continue reading “Black Forest Gateau with chocolate cherry mirror glaze (Gluten-free)”

Coffee Dacquoise with caramelised hazelnuts

I ate a stunning Dacquoise in a pâtisserie in France very recently and I couldn’t wait to put my spin on it when recreating it back home. Crisp toasted hazelnut meringue layers are sandwiched together with a truly melt-in-the-mouth coffee buttercream, and it is topped with a very simple shiny chocolate glaze. Continue reading “Coffee Dacquoise with caramelised hazelnuts”

Mini Gluten-free Pistachio Fraisiers using left-overs!

 

Further to posting my version of a large Fraisier a few weeks ago, I decided to make another large one for this month’s Clandestine Cake Club – this time going for a gluten-free version. And with left over elements, I also went for mini Fraisiers. Continue reading “Mini Gluten-free Pistachio Fraisiers using left-overs!”

Pistachio & lemon Fraisier cake

This Fraisier is a slight variation on the classic recipe, using a pistachio joconde sponge, sprinkled liberally with Amaretto, and a thin layer of pistachio ganache. A fragrant crème mousseline, subtly flavoured with lemon, envelops the strawberries, and the cake is topped with a thin layer of a tangy strawberry jelly glaze. Continue reading “Pistachio & lemon Fraisier cake”

Celebratory chocolate cake extravaganza!

 

This is a special chocolate cake made for a dear friend who was celebrating the arrival of her pen friend of several decades who had flown over from USA to meet for the very first time. A lovely and moving occasion. Continue reading “Celebratory chocolate cake extravaganza!”

Lemongrass & ginger canelés

Canelés have somehow escaped my foodie radar; the first time I ate one – a traditional vanilla flavour – was just a few weeks ago, served with an Afternoon Tea. However, I was so taken by them that I couldn’t wait to make a batch, and have since made several batches of differing flavours! Continue reading “Lemongrass & ginger canelés”

Valentine’s cake

I made this cake to take to my first visit to my local group of the Clandestine Cake Club, the theme for this event being “He loves me, he loves me not”. Continue reading “Valentine’s cake”

Fruit Punnet Madeira Cake

The “fruit punnet cake” or fruit basket cake has freshly picked fruit covering it as well as spilling over the top: whenever I pick fruit from the allotment I always end up putting far too much into the punnets, often with fruit to be found rolling around in the boot of the car, so these cakes are very much me! Continue reading “Fruit Punnet Madeira Cake”

Viennoiserie: lemon frangipane croissants & Amaretto cherry pains au chocolat.

I was eager to make another batch of croissant dough; two weeks or so since I made the last batch is a long time for me! The process of making croissants never fails to put a smile on my face from as soon as I weigh out the ingredients to when I get to taste them. Continue reading “Viennoiserie: lemon frangipane croissants & Amaretto cherry pains au chocolat.”

Passion fruit & raspberry swiss roll with passion fruit ganache

When I make patterned Swiss Rolls and other sponges there has to be flavour in the colours and patterns. For patterns, I tend to go for simplicity: usually spots or stripes, but occasionally I go for fancy shapes or lettering across the Swiss Roll. However, stripes are certainly my most common choice. Continue reading “Passion fruit & raspberry swiss roll with passion fruit ganache”

Quick & easy version of the “After Dark Gü-Zillionaires’ Puddings”

This is my fairly quick, but certainly very easy version of the gorgeous After Dark Gü-Zillionaires’ Puddings: chocolatey biscuit base with layers of luscious cheesecake with a hint of treacle, salted caramel and finished with a soft dark chocolate ganache. A very naughty, but once-in-a-while treat! Continue reading “Quick & easy version of the “After Dark Gü-Zillionaires’ Puddings””

Brioche Stollen with a citrus marzipan

I have gone for more of a spiced brioche-type dough here, resulting in a stollen that leans more towards a cake in terms of texture than a bread, which I prefer here. For me a stollen does need a buttery, rich flavour that crumbles away and melts in the mouth, which is precisly what this brioche-style dough achieves. Continue reading “Brioche Stollen with a citrus marzipan”

Orange & cardamom drizzle cakes

 

These simple mini drizzle cakes are very light and moist, with a rich orange flavour and just a hint of cardamom. The marmaladey orange zest on top, combined with the slightly soured cream, results in what I think is a very more-ish cake. This cake is great cut small to be served as petits fours or made more substantial as a cake to be served with tea. Continue reading “Orange & cardamom drizzle cakes”

Chocolate & raspberry Halloween eyeball cake!!

A somewhat grotesque cake for a Halloween event at school: light chocolate Genoise sponge, sandwiched together with a light, moussey chocolate Italian buttercream and a few fresh raspberries. The cake is surrounded by a thin, crisp tempered chocolate “cobweb”. Continue reading “Chocolate & raspberry Halloween eyeball cake!!”

Mango and lime “egg cup” desserts

Post updated April 2017: recipe slightly tweaked and re-photographed.

I have seen this sort of sweet dessert with sponge and various goodies such as mousse inside an egg shell, although often it is served in the actual egg shell. However, I wanted the whole thing to be edible so I decided to make a light dessert in a crisp white chocolate shell. Continue reading “Mango and lime “egg cup” desserts”

Tips for making & decorating cakes

Cake should be eaten without any hint of guilt whatsover. Even when wanting another slice…..

This post gives key tips for making several types of cake successfully, along with recipes for cakes and icings, troubleshooting and general ideas for decorating. I have also given the quantities needed to make a Victoria Sandwich cake for different sized tins. Continue reading “Tips for making & decorating cakes”

Kouign-Amann pastries: shortcut method

This is my easy version of this wonderful Breton pastry, Kouign-Amann, roughly pronounced “queen ah-marn” which loosely translates as buttery cake. And these are indeed buttery and flaky, with terrific caramelisation. There is also very little hands-on time when it comes to making them. Continue reading “Kouign-Amann pastries: shortcut method”

Coffee, pecan & salted caramel truffle torte

This incredibly indulgent treat is my take on a marvellous cake I ate at a patisserie on holiday ages ago and as soon as I got home I set out to try to recreate its flavours and textures. Continue reading “Coffee, pecan & salted caramel truffle torte”

Opera Gateau: coffee, chocolate & rum flavour

The last time I made an Opera Gateau I went for layers of sponge brushed with lime syrup and rum, ginger & lemongrass buttercream and passionfruit with white chocolate ganache: this time I went for the more classic Opera Gateau using layers of coffee & rum soaked sponge, coffee buttercream and dark chocolate ganache. Continue reading “Opera Gateau: coffee, chocolate & rum flavour”

Blackcurrant & white chocolate mousse entremets

These mini dessert cakes were created as a different way to use some of the blackcurrants from the allotment, as well as any excuse to have a play in the kitchen. It was also a nice surprise for these to feature during an episode of The Great British Bake Off: Extra Slice after submitting them. Continue reading “Blackcurrant & white chocolate mousse entremets”

Joconde Imprime Fruit Mousse Entremets

Although I have made joconde sponge before, I had never made a joconde imprime (a sponge design baked into a sponge) so this was an exciting first for me. Continue reading “Joconde Imprime Fruit Mousse Entremets”

Mini Victoria Sandwich Cakes

These are small-scale versions of possibly THE most classic cake. I love to serve them as part of an Afternoon Tea or just as they are, devouring them while watching television! Continue reading “Mini Victoria Sandwich Cakes”

Gluten-free orange and rhubarb cupcakes

Carrying on with one of my baking challenges on a gluten-free theme: a theme in which I am aiming for bakes that you would not otherwise know are gluten-free and can stand up against their non-gluten-free counterparts. This time, cupcakes. Continue reading “Gluten-free orange and rhubarb cupcakes”

Hobbit House Cake

This hobbit house comes complete with productive garden and lake. A bountiful feast of fruit and vegetables including radishes, turnips, watermelons, cabbages, cauliflower and carrots might keep the hobbit going for a couple of meals! Continue reading “Hobbit House Cake”

Mango & Passionfruit cheesecakes domes

A slight twist on the cheesecake, inspired by one of the goodies served to us when having Afternoon Tea recently. I often get inspiration while eating out and it was fun trying to recreate the feel of this sweet at home. Continue reading “Mango & Passionfruit cheesecakes domes”

Raspberry and white chocolate Wedding Cake

I had already made and posted a “trial run” of the main cake for my recent Civil Partnership when I had a go at it back in the summer but why stop at one main feature when there could be two? So a macaron tower HAD to be included…… Continue reading “Raspberry and white chocolate Wedding Cake”

Walnut & Mocha Fancies

These are not quite those wonderful fancies using fondant icing (although fondant icing does work well here) but my take using a ganache coating and a little coffee glaze for richness, an additional coffee hit and a shiny finish. Continue reading “Walnut & Mocha Fancies”

Cupcakes: a contemporary camp classic!

As with macarons, there is nothing butch about a cupcake, but it revels in its campery – and rightly so! They flounced onto the baking scene with great style several years ago, demanding to be noticed, and all of a sudden the shops started featuring them and everyone started making them. Continue reading “Cupcakes: a contemporary camp classic!”

Lime & Passion Fruit Drizzle Cake

I love the combination of limes and passion fruit: they are two of my favourite flavours for a drizzle cake, complementing each other beautifully, with each flavour able to stand up to the other. Continue reading “Lime & Passion Fruit Drizzle Cake”

The joys of Afternoon Tea

A marvellous institution in itself, you do not need a reason to justify taking Afternoon Tea: wonderfully indulgent, it is one of the most pleasurable ways to spend what should be several unrushed hours, allowing gasps of excitement to escape out as both sweet and savoury goodies are presented. Continue reading “The joys of Afternoon Tea”

Lemon & vanilla Victoria sandwich

A classic for a reason, a Victoria sandwich cake is a simple yet satisfying treat at any time. And it is a great example of simplicity at its very best. Continue reading “Lemon & vanilla Victoria sandwich”