Delicious Magazine are running a competition at the moment – you have to create a cake for their cover. So, I thought I might as well enter as it is a great way to improve I imagine. I have made apple cakes a fair few times – with stewed apple, because it reminds me of crumbles when I was younger… and feels that slight bit more wholesome than chocolate. Here is the link to the competition, in case any one else wants to enter! Great prizes! Continue reading
This chocolate cake recipe is one of my favourites. It is a layer cake with caramel filling and chocolate buttercream icing. And ohhhh that crumbled cookie is the cherry on top. I am not a fan of too big a layer of icing so I used a spatula to scrape off a lot and make the surface smooth! Continue reading
Spring time makes me feel like I’m in (or should be) in Seville or something. My favourite combo has always been chocolate and orange – from jaffa cakes to Terry’s chocolate orange. So here is a bundt cake to match! Continue reading
These tea cakes are perfectly bite-size… so you don’t feel like a pig when eating them… even if you have 10. … or 20 (oops…). I would highly recommend investing in one of these silicon cupcake trays for this size of cake-. It just makes it a lot easier to bake them and to get them out than with a metal tray – especially as you don’t use cupcake cases here. Continue reading
I wanted to make fig and white chocolate tarts, but figs aren’t in season at the moment. So, I saw some tasty looking rhubarb at the market and thought… when life doesn’t give you figs… make rhubarb cake. That’s the saying…. right?! I have to say, rhubarb was a lot easier to work with than I thought and I love the tangy sweetness of it. Continue reading
I was inspired to make these by Naomi’s lovely cookies over at Bakers Royal. That marshmallow thang…
So, I have to admit it, this chocolate and raspberry tart is deeeeeelicious. The chocolate pastry, rich choclate filling and tangy raspberries make your tongue scream WOWZA… in a good way.
Why not get a little creative with your cupcake decoration? From a more sophisticated piping look, so swirling and spraying crosting and chocolate on.
If you like fruit over chocolate (SHOCK HORROR… really… I’m shocked), then here is one for you. My new obsession with bundt cakes is probably rooted in the fact that I live in Germany, which I (shamelessly) assume is the motherland of such cakes. They are soooo pretty and cool – or do you think otherwise?
Not the neatest – but definitely the sweetest little macaroons around!
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