Having fun baking and decorating cakes
As promised here is the Lemon tart recipe from Leiths latest book Leiths How to Cook (Quadrille, £30). Photograph: Peter Cassidy. (see the whole book review here) oks sooooo good! Lemon tart Serves 6 1 quantity pâte sucrée (below) Extra flour, to dust For the filling 3 lemons 6 eggs, plus 1 extra yolk 150–170g caster …
Last week I made a two-tier wedding cake for a friend and I decided that it was about time I really mastered getting the right amounts of ingredients for different sized cake tins, rather than doubling and hoping for the best. I got the basic gist of how to work it out from Ruth Clemens …
A Chiffon cake is a seriously light and fluffy cake which originates from America. Traditionally it’s made in a ring tin, but I decided to make it in a 9” round cake tin and it turned out beautifully. It doesn’t have a huge amount of flavour so I added some Rose essence to mine which …
Last week was my birthday and in true Emma tradition I got so crazy busy with work and kids and other stuff that I was running out of time to make the ‘Dr Pepper drink can’ shaped cake that I’d dream of making for my party? (I’m addicted to the stuff – but that cake will …
I fell in love with Clafoutis a few months ago and vowed to create a recipe that matched the one I had in Norfolk. It’s a French dessert made with a custard (or batter mix to you and me) which is baked in a really hot oven until all puffed up. There’s a lot of …
My brother is leaving me today :0( He’s emigrating to Australia with his wife and two daughters and we are all going to miss them tons and tons and tons. Whilst finishing off a little surprise photo album I was making them last night as a Bon Voyage gift, I came across the photos from …
