I’ve been meaning to do some dabbling in vegan baking for a while now; veganism is becoming increasingly popular and while I myself have no intention of going vegan (vegetarian does me just fine and besides, I could never give up cheese), I do know several vegans so it only seems fair to have a few vegan versions of bakes up my sleeve. (more…)
It had been a while since I last made a layer cake, there certainly hasn’t been any shortage of cakes, but they have mostly just been simple, one layer ones or bundt cakes, so I thought it was high time I made something a bit more spectacular. Enter this chocolate coffee cardamom layer cake. (more…)
Valentine’s Day is tomorrow and I’ve got a last-minute post for you in the form of Persian love cake. The story behind this cake goes that there was a Persian woman who was madly in love with a prince so she baked him a cake to make him fall in love with her; because what better way is there to win someone over than with cake?! There are multiple versions of the story floating around, some ending happily, some definitely not. It is extremely unlikely to actually be true and is most likely a fairly modern invention; but I do like food with a story!
I was craving cake so badly at the weekend that I just had to give in and bake one, there was no point resisting! Besides, I spent a good portion of my weekend re-organising the kitchen (no small task!) so I think that cake was well deserved. To make a bit of space in the cupboard I decided to use up one of my jars of clementine marmalade and make a marmalade and ginger cake. This is a beautifully soft and moist cake with a lovely orange flavour and a hint of warm ginger.
Christmas may be over and we may be in the throes of the usual January healthy eating resolutions, but I think that there is still place for cake (there is always place for cake); particularly one that uses up leftovers. I had a jar of my homemade mincemeat left over from Christmas; it would probably have kept till next year but I don’t have much storage space so wanted to use it up quickly. I had already made mincemeat and marzipan cinnamon buns and had bought a new bundt tin in the sales that had yet to be used so mincemeat bundt cake it was. (more…)
You’ve probably all decorated your Christmas cakes (if you have one) already, what with it being Christmas eve eve today (already! How?!); but on the off chance that you haven’t yet gotten round to it, I thought I would share how I’ve chosen to decorate mine this year. (more…)
This is your NINE DAYS till Christmas warning! I hope you are all more prepared than I am, I’ve only bought one gift so far! I’m never usually quite this disorganised… The last minute rush to get everything sorted is on! If you are also unprepared and didn’t get round to baking a fruitcake yet (or just don’t like fruitcake), then this red velvet bundt cake with white chocolate peppermint cream cheese glaze makes a great festive alternative as it doesn’t need to be baked in advance. (more…)
So it is somehow December already and I have done no Christmas shopping or planning whatsoever; I wont be hosting Christmas lunch (my house is essentially a building site at the moment) but I do need to make dessert and some Christmassy nibbles. I did manage to be organised enough to bake a rich Christmas fruitcake last week though; I haven’t yet decided how I want to decorate it but I’ve got a few weeks left to come up with something. (more…)
I haven’t had as much fun in the kitchen in a long time as I had making these mini bleeding heart Halloween cakes; yes I am still trying to clean the food colouring off my hands and worktops but it was a fun and almost therapeutic craft project. The hearts are the brainchild of Lily Vanilli, an incredibly talented baker and author who originally designed the hearts as an anti-valentines cake. I thought they would be great for Halloween and would look even more impressive placed on top of mini red velvet layer cakes with a cascade of ganache ‘blood’ down the side. (more…)
I was initially dreading the end of Summer but it has to be said that there are some appealing aspects to Autumn – the pretty coloured leaves, big jumpers, Halloween, hot (alcoholic) drinks, soup, but most of all the warmly spiced baked goods. I love using spices in baking, and while I do use them year round, it feels so much more appropriate to be heavy handed with them in Autumn and Winter. Lately the internet has exploded with all things pumpkin, and not wanting to be left out I jumped on the bandwagon and baked this crumble topped pumpkin spice cake. (more…)