Rhubarb and Custard Buche

Now I have to confess to be slightly late in posting this one, so apologies and please store it up for when Rhubarb is in the shops again.  That being said Rhubarb and Custard is an absolute English classic and frankly cannot be beaten as a flavour combination, be it in a Crumble (a personal…

Checkerboard 30th Birthday Cake

My niece Phoebe hit 30 this weekend. 30 ! When on earth did that happen?  To celebrate she had a big party with 80 people coming so it definitely called for a big celebration cake. When I was planning this I realised I don’t do cakes that often, and certainly not big celebration cakes.  The…

Italian Meringue Butter Cream – The Story of a Rescue Mission

This weekend was my niece’s 30th Birthday party and I made her cake which will feature on the blog soon. Always wanting to do something new I decided to try my hand at Italian Meringue Buttercream. It seemed to have a number of advantages over the standard (and for me overly sweet) standard buttercream the…

Layered Mousse Cake 2 Ways – with lots of trouble

There are times in baking when trying something new, that you are stretched that little bit too much. For New Year’s Eve I decided to make another of Maren Lubbe’s (of Malus Köstlichkeiten) fabulous wonders, a Whisky and Chocolate mousse cake encased in stripy joconde sponge topped off with chocolate mirror glaze.   The stripy…

Bûche de Noël – a Chocolate and Marzipan Christmas Repast

Every Christmas I hunt for an alternative to the traditional British Christmas pudding which as I get older I find I like less and less after the big Christmas day meal.  Usually it is something involving meringue, but this year under the influence of Maren Lubbe’s blog MaLu’s Koestlichkeiten and the awfully produced Netflix  Bake Off…

Gooseberry Soufflé – a Risen Tangy Delight

The annual minuscule crop of Gooseberries was harvested a month ago and it is never enough to make jam with.   I have 2 gooseberry bushes and this year one of them decided not to fruit at all (or the birds had them all) so I was left with about 700g of red gooseberries ripening at…

Paris Brest – Saddling up for more trials with Choux

I have been wanting to do a Paris Brest for a while.  They look gorgeous in Patisseries and I am still not great with choux pastry, so a little practice was definitely on the cards.  I am very glad I did.  It is delicious, quite surprisingly light and well worth the effort. This little delight…

Black Forest (Cherry) Gateau – a much maligned German classic

It was back to the 1970’s this weekend with this German classic, the Schwarzwälder Kirschtorte, better known in English as the Black Forest Gateau.  As we had friends for dinner, the beloved decided to embrace the theme so we preceded it  with Prawn Cocktail (with an Asian twist) and Duck a L’Orange – more 1970’s Berni Inn you…

Chocolate Orange Genoise Cake – a venture into new territories

The plan this weekend was to do that 70’s classic, a Blackforest Gateau, though I prefer the name Schwarzwaldtorte  as it is sounds much more exotic.  It is a much maligned piece of deliciousness if done properly but it needs the right ingredients, particularly the special sour cherries which are not easily available in the…

Kärtner Reindling or Carinthian Reindling to you and me

Yes Carinthian – not Corinthian – and yes I had no idea a province of Austria was called Carinthia. Of course it isn’t. In German it is called Kärnten and it is a picture perfect alpine province of Austria which has just got onto our the travel list. This wonderfully swirled cake is the local…