20 December 2008
8 December 2008
We have been preparing for the Wemake fair since August this year, experimenting with various menus, coming up with different flavours, working out the logistics of how were going to complete our mini challenge...
By the end of it all we were both completely shattered and ready for a good night's sleep ! :) Once again, thanks for all the great feedback... would love to hear what you the rest of you thought !
2 December 2008
Last minute madness: White chocolate and praline decorated with fresh Strawberries and a mixed berry creme.
Second Cake: A twist on the blackened forest - with the addition of a praline sponge, Baileys creme filling and decorated with special kirsch laced chocolate surprise cups (I loved making those!)
30 November 2008
24 November 2008
17 November 2008
What is the big idea? Well... since we decided that we would be predominantly cupcakes, you may have noticed that I do tend to veer a lot from the brief. Well, who wants to be too predictable and is so much fun coming up with new ideas. Anyways - as usual I am digressing... So, whilst thinking about cupcakes and cupcake cases... I have been wondering what I could use other than your usual paper muffin/cake cases. Then it came to me... cake and ice cream, cake and ice cream... what about an ice cream cone as the shell for my cupcakes! Though obviously I needed the sort that could stand up on their own... hence the search for the right cone...
16 November 2008
(Dark chocolate ganache covered in white chocolate with a cranberry topping, dark and white chocolate with glazed cherries and hazlenut)
10 November 2008
This weekend was a busy one. I was commissioned with my first birthday cake and it was for a very special person too, which made it all the more important that I get it just right. I don't know about you, though the I always find there is just something a bit special when someone bakes something just for you - whether the outcome is good or bad, it's the thought behind it that will make the cake so enjoyable for me. I was hoping this would be the case for auntie Mina's birthday cake.
Armed with an idea of the flavours and colours she likes I came up with an idea for a chocolate raspberry gateau. I wanted a shiny chocolate ganache glaze, though was worried that it would look too dark for such a joyful occassion, so offset it was my signature charlotte surround and some white chocolate decoration, with some fresh raspberries thrown in too! The chocolate decoration didn't quite turn out as I had hoped - I was aiming for a two-tone chocolate ruffle - though I didn't quite have the technique right. It ended up looking slightly like a scarf flying in the wind... ;)
Charlotte Cake - Chocolate sponge, layered with chocolate mousse and fresh raspberries, another layer of sponge topped with a Tia Maria cream, and then decorated with a chocolate ganache almost mirror glaze (think will have to spread it whilst it is warmer next time to get a smoother finish!)
Sunday - early morning baking, getting into the festive spirit and preparation for the fair - mincemeat streusel squares ... They were a bit yummy served warm with a dash of cream! :)
9 November 2008
7 November 2008
Though it has not been a quiet time away! What have I been up to? To be honest, I have been overwhelmed by work these past few weeks to be baking as much as usual. Though there were still a few treats to be had, and some disasters too! (What's with the flower? It's just beautiful don't you think?)
October came and went too quickly, it brought with it a quick dabble with truffles with some left over ganache from a chocolate truffle cake, though being the mischievous types we are, it was the adulterated version gently laced with some rumlicious tipple. Very naughty, but oh so nice against the smoothness of the chocolate...
Refusing to acknowledge that I cannot make the perky little puffs (as I have successfully done so in the past!) I tried again last night, and am happy to say, they poofed !
16 October 2008
13 October 2008
- I have sent her my food safety and hygiene certificates - very important
- Agreed that the Choir should get some treats from us for volunteering to sing at the fair
- Wemake has sent us the invite for the Christmas fair
- Discussing the 50p voucher (some of the summer fruits will not be in season during Christmas time, so the photos on this draft voucher may change to more seasonal cakes)
- Providing information on the name badges
- Sorting out what we can and can not sell in the Church
- Writing the Seller Feature
I have also been making more truffles, this time the chestnut milk chocolate coated in dark chocolate and coating in chocolate shavings. The verdict was that most people could not taste the Chestnut, so I may think of something else.....I also managed to buy some lovely strawberries at my local supermarket, which was great considering they are out of season now. So I made my Mum her favourite strawberry and cream swiss roll. I used half of the strawberries in this cake and I thought I'd use the rest in an almond strawberry cupcake. When it came to making the cupcakes, my strawberries were gone? Shock, horror, my husband and rascal had eaten them all. I think I will have to use rasberries or black berries next time.I will post the photo of the cupcake when I buy some fruits.
12 October 2008
28 September 2008
Imagine a chocolatey sponge to get you into the Christmas mood... ! ( I didn't have enough charlotte fingers for more than a dozen minis, so just made a swissroll with the leftover sponge and cream!)
21 September 2008
15 September 2008
Chocolate, pumkins filled with fruit sauces from Konditor and Cook.
Artisan Chocolates from Cocoa Loco
Cakes and Brownies made locally
As well as checking (and eating some of) the range of cales and chocolates I over heard a conversation about how this particular person would not buy the cakes at the prices sold as they could easily have made them at home (I'm an auditor so eavedropping come naturally to me). Now this is a potential challenge for Gracie and me. We will have to think about how we can stand out in the crowd and ensure that our cakes and chocolates are different (in a good way).
14 September 2008
The cake is probably the most involved project I have undertaken to date, especially as I couldn't decide what centre I wanted inside and so settled on a combination of layered mango and mixed berry mousse. I have never tried making mousse before, am not a dessert-making person, so to test something new was a bit daunting as well as exciting! Proceeding with much caution, it was touch 'n go, for a while. The sloppy mousse, although tasting very berry, did not resemble anything that was every going to set into anything beyond its milkshake consistency. It also didn't help that i was working off of a combination of various recipes. I don't know if anyone else does this, though do you find that when you are looking for a recipe, you really want the best of everyone's experiences, and end up just mixing and matching... probably not the best method, but I guess I have been lucky so far! :) Lady luck stayed with me for this one too, it did turn out well in the end... in a leap of faith, I just used the mousse-shake anyways, and it actually set! In fact, the mango layer did a little more than set, and was a little denser than I hoped... Though the berry one worked a treat - if asked to do it again, would I remember the proportions I used ? Probably not...Sponge... Berry mousse... sponge... mango mousse... sponge and mango 'mirror'