Having fun baking and decorating cakes- come along for the ride.
Konditor & Cook. Reservedly legendary baking This is not your average baking book. This one’s different! “Why?” I hear you ask. Well the recipes are just not what you’d expect…. but in a good way. The combinations are different and unusual and dare I say it – intriguing like ‘Melon and Ginger’ slinger – …
How many times have you bought some baking ingredients and seen a recipe on the side of the packaging and thought “Oooooo that looks good. I must make that some time!” and then used up the flour/sugar/butter and thrown the packaging away? Loads of times if you’re anything like me. Well, last week I picked …
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) It also includes the delicious pâte sucrée recipe too! Thanks Quadrille for letting me do this extract. It looks sooooo good! Lemon tart Serves 6 1 quantity pâte sucrée (below) Extra flour, …
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 …
I wanted to start this post with “Is it the 10th June already?” Or “Boy I’ve had a crazy week….make that two… make that three!” But I decided that everyone is mega busy and having crazy weeks at the moment! What I really want to say is I’m sorry that I haven’t posted in over …
