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””

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Raspberry & Spiced Port Chocolate Truffles

These are Christmassy truffles, albeit rather loosely, although chocolate truffles are, quite frankly, for any time of the year in my book! Continue reading “Raspberry & Spiced Port Chocolate Truffles”

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”

Gluten-free choux pastry: mini BLT éclairs

These are great gluten-free mini bakes that highlight the fact that gluten-free food need not have the texture and flavour of cardboard or be at all boring! And these were quick to make, with a batch ready to be eaten within 1 hour. Continue reading “Gluten-free choux pastry: mini BLT éclairs”

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”

Blackcurrant marshmallow macarons (& “wagarons”!)

I am such a fan of Wagon Wheels but they have become noticeably smaller over the years so I felt I might as well jump on their band wagon(!) and go even smaller, using macarons: after all, miniature things are among the most exciting thing for me to both bake and eat. Continue reading “Blackcurrant marshmallow macarons (& “wagarons”!)”

Sour cherry & white chocolate pastries

These are very light pastries with the wonderful combination of both sweet and sharp flavours. The sour cherries, having been steeped overnight in rum or Amaretto, pack a lovely punch; the fragrant sharpness of a passion fruit crème pâtissière, enriched with a little white chocolate, offers an indulgently soft filling for the crisp, buttery pastry. Continue reading “Sour cherry & white chocolate pastries”

St Émilion au Chocolat

A very simple and insanely good chocolate dessert, this is my variation of the inspirational Elizabeth David, whose books, many decades later, are never less than an joy to read. Essentially this is a top-notch chocolate mousse that is indulgent yet light textured; this might well be a retro dessert but, quite frankly, when something is this good it matters not one jot! Continue reading “St Émilion au Chocolat”

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”

Cream Horns

A teatime classic from decades past, the cream horn is still a great sweet to eat and is easy to make. The flavour and the texture you get as the caster sugar caramelises on the outside of the buttery pastry are wonderful, especially with the richness of the cream. Continue reading “Cream Horns”

Nut-free Macarons

While I often vary the nuts I use for my macarons, I had never made a macaron that was totally nut-free. As I was to give my students a baking lesson in macarons, being a nut-free school this could have posed something of a challenge…but I thrive on a culinary challenge! Continue reading “Nut-free Macarons”

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!”

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”