Posts tagged with cake
Better late than never… click here for some of the photos from the shoot I helped out on last year . The link goes to the Lee Mawdsley the photographer’s amazing website!
Amazing cake made by my flat mate @emmagaffney …. Happy Jubileeations One and All!
Cupcakes! I haven’t made any since 2011…so last year. Although the cupcake trend seems to be on the wane in the upper culinary circles, I don’t see why these beauties don’t deserve a place in the baking chronicles. These are literal hidden gems, with an unassumingly creamy exterior that masks the ruby pink rhubarb stems with are lurking within…
I love the cold weather lashing outside as it gives me an excuse to make hearty wintery food. It’s the only time of year you can get away with consuming gloop, stoge and suet and get away with it. I’ve attempted to capture the essence of winter food in these cup cakes: making you feel snug and cosy inside with each bite!
Mmmmm more cupcakes. It seems that this cupcake fixation has got quite out of hand. Whether it’s the nice weather (that I seem to mention in an incessantly British manner…) or the fact that I am now inundated with free time (school’s out), the end result is pretty tasty. This little number is a real tale of two halves as the sweetness of the cupcake contrast against the tart red currants. I guess this demonstrates, if anything, that opposites attract!
Sharrow Vale Market is a sporadic event that happens at the bottom of my road. It’s highly exciting. As you can see from this photo, the English weather was on top form, vastly eclipsing it’s Wimbledon performance. The market itself is a mishmash of local producers, an eclectic mix of art, food & clothes *. Here are a few photos from the event:
On a scale of moistness, 1 being the Sahara and 10 being Monsoon season, this cake would receive an 8, not only for it’s initial fudgy moistness, but for holding its moisture for several days after. Good job cake. So here is the cake that was create to celebrate the birthday of Dave. Dave is now 25 and lives in Bristol and his name is often preceeded by the adjective dangerous. So, dodgy match.com-esque profiles aside, here the recipe for this little beaut….
Cherries are special because they are the only fruit you can use as make believe jewellery. I love cherries… and not just because I pranced around as a little girl with ruby red cherries for earrings, which I did. Lots. Cherries are also ace as once you have consumed the delciousness, you have a ready made game of spitting pips waiting for you! So here is my altered P&B recipe for your delectation…
I am fully in love with my Peyton and Byrne baking book. Wedding date to be confirmed shortly. This Little Chocolate Number (LCN is the new LBD) was born out of a Thursday evening baking session. One of those long lazy summer evenings, when you know that there is only one day standing between you and the weekend.
If you want to be popular, bring brownie. It’s pretty much a staple favourite with every human on the earth*. This brownie is from my new staple: the Peyton and Byrne British Baking book. So although originally American, Brownies can now apparently be classified as British according to P&B. I just don’t exactly know what makes them British, apart from this batch being born in the UK. So let’s go for dual citizenship. It may not be able to be elected for President, but it retains some essential United States qualities about it.
My life improved signficantly last Friday at around 3.45 pm. And this wasn’t just because I had finished school. Oh no. no. no…. my Peyton and Byrne British Baking book arrived.
There is nothing more Anglaise than a moist Victoria Sponge…
…Except maybe a Victoria Sponge being nibbled by Kate Middleton in a tea dress, accompanied by a dainty pot of tea.
Here in Yorkshire, the word ‘bun’ refers to ‘cake’. As an upstanding member of the staff room ‘bun club’, I decided to move away from embedding intercultural understanding into the Friday dinner curriculum* and my take on the Victoria sponge was born.
