With its light sponge, its generous hint of vanilla and chocolate and its tangy cream cheese and white chocolate vanilla icing, this red velvet cake – with very little food colouring – is seriously good for any occasion. Continue reading “Red velvet cake”
I am not a fan of those carrot cakes that are overly laden with spices, resulting in a cake that tastes almost medicinal. This carrot cake is gently spiced, has a very moist sponge and the most luscious melt-in-the-mouth icing that is slightly sweet with a hint of sharpness.
If, like me, you like adding extras to your buttercreams to get great flavour – for example: alcohol, fruit purées and the like – you often need to add a lot to allow your buttercream to pack a real flavour punch….and, of course, the buttercream is then prone to curdling into a horrid mess! Continue reading “How to rescue a curdled buttercream/frosting (with video)”
I have always been a fan of fruit curds: they liven up any scone and cake. They are so simple to make and they taste far better than any curds you can buy: even the luxury ones that cost a small fortune at farm shops. This is my recipe for raspberry curd. Continue reading “Raspberry curd (and a top buttercream tip!)”
This is a suitably rich cake with the deep, but not over-powering, flavour of Guinness and the refreshing topping of white chocolate, tangy crème fraîche and cream. Easy to make, it is a cake that demands more than one slice…..or maybe that is just me being greedy!! Continue reading “Guinness and chocolate cake”
My rich chocolate loaf cake with a kick of coffee and the crunch of fabulous walnuts: a combination that makes what I think is a perfect tea-time treat! Continue reading “Mocha walnut loaf cake”
This is a cake that revels in its simplicity (you just mix the sponge ingredients together and bake!) and it tastes wonderful. A very easy crowd-pleaser, it is perfect for so many occasions.
Moist chocolate sponge, white chocolate & vanilla buttercream and dark chocolate ganache combine to give a somewhat naughty chocolate cake: but then a chocolate cake that is not naughty is rarely worth having!
This very easy cake has bags of flavour. In my view, a bundt cake, as indeed any cake, should not be at all apathetic – no matter how ornate it looks: it absolutely needs to have the “wow” factor in the flavour, too. Continue reading “Spiced lime & poppy seed bundt drizzle cake”
While I sometimes love going “all out” when it comes to decorating cakes, when it comes to Christmas cakes, I tend to go for the simplest of approaches. Continue reading “Cake of Christmas Present!”
This is just a simple variation on a Christmas cake, going for individual bites of cake rather than making a large cake. Inspired by Nigella Lawson’s puddinis (such a fabulous name!), which use left-over Christmas pudding, these instead use some of the Christmas cake mixture I made for this year’s Christmas cake – ok, I made a little extra mixture but why not? Continue reading “Christmas cake bites”
This easy, no fuss cake is deeply chocolatey (such a good thing!), with the sharp citrus kick of candied orange and a warming hint of spice. Continue reading “Spiced chocolate and orange bundt cake”
(Post updated: May 2019). As its name suggests, a mirror glaze is a very shiny covering for a cake or dessert that is so reflective you should be able to see your face quite clearly in it. There are several recipes for mirror glazes but I make what I think is one of the simplest – and it always gives me great results. Continue reading “Coloured mirror glazes”
This is the cake I made for the 4th birthday meeting of the Clandestine Cake Club group I attend (the fabulous Fleet, Farnham & Farnborough group), the theme for this evening being Alice in Wonderland. Continue reading “Mad Hatter’s Tea Party Cake: chocolate cake with Earl Grey tea buttercream”
Updated: Oct 2018 (new photos)
Cupcakes need two key things to work, in my opinion: a light and nicely flavoured sponge and a very well-flavoured, not-too-sweet icing that melts in the mouth. Continue reading “Earl Grey Tea cupcakes: cupcakes with attitude!”
Simply crisp ginger shortbreads topped with lemon royal icing! Continue reading “Simple ginger & lemon iced biscuits”
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”
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”
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!”