I had the great honour of making a wedding cake for a friend of mine recently. Continue reading
Guys. Big news. The sun is out! It’s actually out, and the outside temperature has surpassed the 20°c mark. It’s officially summer in the UK.
I know this sounds a tad enthusiastic for what actually is mediocre weather, but here’s the thing: when the sun comes out in London, it won’t be there for long.
We have a couple of bursts of what I like to call ‘hyper-summer’ every year, if we’re lucky. These tend to occur at odd times of the year, e.g. March, and us Brits take advantage by pretty much stripping down to the point of IPE (indecent public exposure), whacking out the BBQ (having a BBQ tonight, obvs), and getting severely burnt. Ah, the great British summer, eh!
Anywho, sunshine calls for sitting outside and eating. Fruit should be involved in everything that’s not on the BBQ. Deserts need to be zesty. Just like this lemon and raspberry drizzle loaf. Continue reading
The other day I came across a wonderful show on the BBC called The Little Paris Kitchen, and it’s now a firm fave. This is possibly due to the tiled wall in Rachel Khoo’s minature kitchen, or possibly due to the fact she clearly likes to cook with goats cheese.Whatever the reason, I’m a fan. Continue reading
One of my most treasured cookbooks was given to my parents possibly before I was even born. They were friends with one of the authors, and I guess it was a ‘Hey, just wrote a cookbook!’ gift. You can see by looking through the torn apart pages scribbled with blue ink drawings that I was particularly fond of the book (I used to scrawl my name on the inside cover of my favourites). Continue reading
Cupcakes can turn a bad day into a good day. They provide some sunshine when the skies are grey. They are provocative and moreish. I should know, they are a staple in my diet.
A while ago a friend of mine was celebrating his birthday. This particular friend had been requesting baked goods for a while, so of course I had to whip up something mighty fine. That’s where coconut and chocolate comes in. Continue reading
Today is Raquel’s birthday. So I baked her a special birthday cake, seeing as she’s my biggest fan.
Picture 6 girls devouring a 2-layer devil’s food cake with a fresh raspberry buttercream!
Nom. Continue reading
Carrot cake. The ultimate. It’s this weird phenomenon – a cake made with vegetables that everyone seems to adore. I love it..big time.
My mum often used to go for the square cake tin when she made this, naturally this has shaped my view on how carrot cake should be eaten. All about the squares. Continue reading
F: It’s my friend’s birthday on Saturday
F: Can it be a red velvet with yummy cream cheese frosting?
G: Of course!
F: Can it be shaped like a fish and covered in glitter?
I’ve been really busy recently. I haven’t had a moment to myself in the kitchen, and it sucks. So when my friend asked me to make a cake that’s totally out of my ‘comfort zone’, I said yes.
Serious hand cramp went down with the ridiculous amount of piping that went into this monster.
I have an absolutely fabulous friend (let’s call her mac daddy for now) who is doing some equally fabulous illustrations for this bad boy blog right here.
I repaid her for her pure talent and genius with some red velvet cupcakes – keeping a couple for myself, naturally.
Check out the new and improved recipe for these mouthfuls of joy here.
I have been meaning to post this recipe for a very long time. Why? I don’t know, maybe it’s just too good to share. I mean, it’s not often a cake causes me to consider. For real.
This isn’t for the fainthearted, believe me when I say it is as rich as an oil baron – but how could you stay mad at such a pretty chocolate torte? It’s not possible!
- 100g dark chocolate, roughly chopped
- 70g milk chocolate, roughly chopped
- 75g unsalted butter
- 4 large eggs
- 75g dark brown sugar
- 30g plain flour
- ½ teaspoon baking powder
- Pinch of salt
- Icing sugar (to decorate)
Preheat oven to 180°c. Butter and line a 8-9″ cake tin with parchment paper.
Melt the butter and chocolate in a heatproof bowl over a pan of simmering water, making sure the water is not touching the bottom of the bowl.
Meanwhile in a large bowl, beat together the eggs and sugar until thick and increased in volume (about 5 minutes). By now the chocolate should have melted. Remove from the heat and leave to cool for a few minutes, then pour into your whisked eggs and gently fold in with a spatula until incorporated.
Sift into the chocolate-egg mixture the flour, salt and baking powder, and again gently fold until incorporated.
Pour into your prepared cake tin and place on the middle shelf of your oven and bake for 20-25 minutes, or until the top is just firm.
Leave to cool entirely in the cake tin.
Dust with icing sugar and serve with raspberries.