i haven’t made shortbread in a while so decided to make some as it’s quick and easy.
I used this recipe and used 1.5 times the quantities:
When they were cool i drizzled dark chocolate over them (I use Sainsbury’s own brand as it tastes really good) and then added white chocolate hearts to some of them:
There seem to be a lot of birthdays at work at the moment!
Hannah requested a chocolate cake for hers so I decided to make this one decorated with Cadbury’s chocolate fingers and Maltesers
I used Nigella’s chocolate cake recipe which has soured cream in it. I added some milk to the batter as it was quite thick.
I sandwiched the cakes together with raspberry jam and then covered the top and sides with ganache. I used 300ml double cream with 200g dark chocolate and 100g milk chocolate. Here’s a good article on how to make and use ganache:
Then I used a mix of white and milk chocolate fingers and placed them around the edge, put Maltesers on the top and tied it with a ribbon!
The request this week was for Nigella’s brownies.
I used cacao powder and Cadburys dairy milk chocolate, however the recipe came out more like a cake, than brownies:
I added milk chocolate hearts to the top of them, as it is Valentines Day soon 💕💕💕
My friend at work, Clare, was heading back home to New Zealand for her birthday, but requested a very specific cake for her return….
I googled ‘coconut cake with vanilla bean frosting’ and there was literally one recipe that matched!!
It happened to be vegan, but I don’t think anybody guessed it. You need to get some very specific ingredients before you make this, but it turned out great.
I used arrowroot instead of agar flakes in the icing, but you really do need the agar, otherwise it doesn’t set right and is more of a custard consistency.
Here’s the recipe if you fancy doing a show-stopper cake and have a few hours on your hands:
The cakes looked a lovely golden colour when they came out of the oven, and rose every well with the spelt flour:
Here’s the decorated cake – it didn’t last long!
these are another recipe from the great Hummingbird bakery recipe book.
Let’s hope they taste as good as they smell!
I’m always looking for recipes to use whatever leftovers I might have & this week I was wondering what to make with the leftover apricot jam from the Christmas cake.
When I found a recipe for jammy dodgers it was immediately requested by everyone at work.
I wanted to replicate the biscuit you can buy & most recipes just involved baking the biscuits, then adding jam to them, but I found one from the River Cottage that bakes the jam in the biscuits:
And the finished biscuits:
My sister and I made the Christmas cake about 6 weeks ago.
I used my foolproof recipe from last year which is exactly what it is – foolproof!
Baking it in advance gave me a few weeks to feed it with Cointreau!!
Then this weekend I covered it in marzipan; first brushing a thin layer of boiled, sieved apricot jam over it and as ready rolled marzipan was on offer I cheated and used that! It’s white marzipan so not as visible when the cake is cut. Then today I made royal icing and covered the cake, to look like snow:
Then I decorated it with gold shimmer and the decorations from my Grandad’s old bakery business:
We cut the cake this afternoon at my Christmas drinks party & it went down very well!