This was my first foray into gluten-free baking, I followed a simple recipe from Madeleine Shaw’s Get the Glow cookbook and it turned out pretty good – a single layer strawberry cake with coconut swiss meringue buttercream and fresh strawberries to accompany it. Continue reading “Gluten-free strawberry cake with coconut buttercream”
A rich and fruity layer cake made for Mother’s Day last week. Three layers of chocolate sponge, sandwiched together with chocolate swiss meringue buttercream and raspberry jam. Covered with raspberry swiss meringue buttercream, chocolate ganache drip and fresh raspberries. Recipe follows. Continue reading “Chocolate & Raspberry Layer Cake”
This cake was inspired by the Chai Tea doughnut from Crosstown Doughnuts (best doughnuts in London, don’t let anyone tell you otherwise!). The cake version of the doughnut takes inspiration from the chai custard filling and chai glaze and pistachios sprinkling. Continue reading “Chai & Pistachio Cake”
Vanilla sponge paired with silky smooth caramel swiss meringue buttercream, drizzled with more caramel and finished off with a pile of popcorn. This gravity-defying cake looks pretty cool and isn’t too difficult to achieve either! Continue reading “Vanilla & Caramel Popcorn Cake”
A cake inspired by the black forest gateau – with a lot less cream! A rich chocolate sponge, filled with a morello cherry compote and covered with a morello cherry swiss meringue buttercream.
What better way to celebrate Easter than enjoying chocolate cake alongside some more chocolate.. .and a bit more chocolate? A chocolate and vanilla marble cake, filled with vanilla swiss meringue buttercream and covered in a chocolate ganache drip.
This is the cake that dreams are made of (my dreams at least) – chocolate, nutella and Ferrero Rochers (my absolute favourite chocolates, take note!). I’ve been seeing drip cakes all over Instagram recently and decided it was about time I gave it a try, so what better place to start than with Ferrero Rochers? Continue reading “Ferrero Rocher drip cake”