It’s taken me the whole month to get round to it. Which is quite funny seeing as I was chomping at the bit to find out the letter of the month on the 1st of March. Busy month.
So I chose a Walnut Truffle cake using Mascarpone cheese. Recipe again is a Dan Lepard recipe from the newspaper and can be found online here.
Quite an interesting recipe which requires blitzing walnuts, sugar and cocoa.
Add in mascarpone, eggs and vanilla and melted chocolate to get a very liquid mix.
I used all dark chocolate rather than diluting it with white chocolate so it was intense and deep. Just what I like in a chocolate cake.
Hoewever, I got a little impatient waiting for it to cool completely before taking out of the tin and did a little exploratory pushing up of the base, but WHOOPS!!! the base tips up and out falls the cake. Noooooooooooooooo!
What a mess…
What a glorious chocolatey mess….. all the better to eat it all up!
I will be making this again – but listening to Dan next time when he says “leave to cool in the tin completely!”
My little girl was 6 months old so I made her a cake. I was actually on a wedding cake decorating workshop for the day. Learning the basics (and pitfalls) of making wedding cakes. Not that I am planning any wedding cakes but I thought the basics would do me well (and help make my little girls covered birthday cakes).
We went over the types of cake to use, sizes and portions, stacking cakes etc and then got on with covering a cake and having a go at a wired spray. I chose a flower theme with 6’s on it inspired by my daughters birthday.
I’ve another entry for the Scones Tea Time Treats challenge from @KarenBurnsBooth over at lavender and lovage.
The recipe is one I had cut out of the Guardian newspaper and stuck into my growing/bulging baking recipe binder a friend bought me for my birthday one time. Perfect excuse to try it out. you can find it online here
Sweat an onion in butter in a pan until soft.
Mix SR flour and wholemeal flour with baking powder and rub in butter. Pour in a marmite/egg/yoghurt/milk mixture along with the onion and mix to a dough. Roll out and cut out your scones.
My husband and I both had the same query about them… where did the taste of cheese come from? They taste like cheesy scones. Absolutely delicious and not obviously marmitey…. which wouldn’t have been a bad thing at all. I think I recommend and I’ve never really done savoury scones but I will do again.
So, do you think you would Love ’em or hate ’em… tell me your thoughts…
I’ve also realised I can enter a savoury bake into Alphabakes challenge – woo hoo! so I’ve submitted them as a March M entry.
I’ve decided to enter the Weekly Bake Off. Amy is working her way through baking all 100 recipes in Mary Berry’s 100 Cakes and Bakes. Each week a different recipe is chosen and those who want to Bake!
So I ordered my copy off amazon and waited for it to arrive. I was pleasantly surprised to see it was only ickle and so I didn’t need to feel guilty about filling the shelf with yet another baking book. This week the recipe was a Lemon yogurt cake.
My week has been a bit full on this week starting to wean my baby girl. It’s been all pureeing and spoon feeding food onto her face. What with then clearing up after all the pureeing I hadn’t much time to get going on the baking. But after a long day yesterday I decided to unwind with a little baking after she had gone to bed.
“Woody” at the ready.
I haven’t made a cake in this way before. Start off by mixing egg yolks, butter and sugar.
Then mix in the yogurt.
fold in some whipped egg whites.
Bake and add a lemon icing.
Slice, eat, enjoy!
I’ve seen someone else describe this as their “Tempur” cake because it has a memory foam mattress like texture. That describes it just perfectly. It is quite dense, it’s not a light airy sponge. I think I baked it perfectly actually and this texture is intentional and gives a very moist and very lovely cake. Is it for me though????? not sure.
As a variation I sliced and filled individuals slices with lemon curd too before serving.
I’ve asked Mr Wildaboutbaking to give an objective score on the cake (not my baking success or ability) and he gave this one a ….
My first attempt did not go too well… flat macaroons which I turned into a gooey stack with berries and cream.
So I attempted a recipe off the secret tea room this time with a bit more success . I stopped folding the mixture before I thought I should and I think it was the right point to do that.
I still haven’t quite got the colouring right. They take on a light brown colour as soon as they go in the oven. It has been suggested I have the been too hot… anyone got any insight into this problem??? perhaps stronger colouring next time.
I sandwiched them together with some chocolate ganache (OK, OK, I used nutella but don’t tell anyone).
I am not yet convinced by macaroons. They look so pretty (well when other people make them) in all those lovely colours. Taste wise I am not so sure. They are a bit sweet for my liking and I would much rather have a piece of cake. But no doubt I will have another go at some point because I do want to achieve that pretty pastel look.
I’ve managed to cross off another of my want-to bakes on my To Do list;
A Baked Cheesecake.
This recipe was a New York Cheesecake by Hugh Fearnley Whittingstall. Recipe can be found here. I followed the recipe pretty closely apart from halving the ingredients to make a smaller 6inch cheesecake to be kinder on our waistlines. I didn’t add the sour cream crust topping, instead I made a summer fruit compote of frozen summer fruits and sugar to finish it off nicely.
It was very successful and was gone within the day (shared between myself, my husband and a visiting friend).