This is the cake I made for Sheila Dillon from BBC’s The Food Programme and a gathering of the 4th birthday meeting of the Clandestine Cake Club group I attend: the theme for this evening being Alice in Wonderland. Continue reading “Mad Hatter’s Tea Party Cake: chocolate cake with Earl Grey tea buttercream”
It might be easy to feel daunted when it comes to making pastry, but I hope this post will go some way towards facing any doubts you might have when it comes to shortcrust pastry. I have also included what I think is the most fool-proof way to blind-bake the pastry, giving perfectly cooked pastry and a neat finish. Continue reading “Shortcrust pastry & fool-proof blind-baking”
A batch of croissants, made traditionally, can take the best part of a weekend with all the resting and chilling in between the turns and at other stages.
Don’t get me wrong, making croissants the traditional way is one of the top baking pleasures for me, but there are certainly times when effective shortcuts are called for. And this shortcut is certainly effective in that it gives excellent results and is easier to achieve than traditional croissants. Continue reading “The quickest & easiest croissants: 20-minute lamination!”