Category: Uncategorized

Post updated Feb 14th 2018 (new photos)

Rich, buttery biscuits topped with a very firm royal icing are always a joy to eat. While I have made these heart-shaped with simple heart icing embellishments, these are great made into any shape for eating at any time of the year: with or without the icing!

Although I make macarons frequently, it is a first for me to do a macaron shape that is anything other than circular, so having seen meringue versions of snowmen in a shop recently I felt I had to make some as macarons….well, why not?!

I adore a good biscotti, but have never been a fan of the (ridiculously expensive!) ones you can buy in coffee shops and the like that can be little more than an expensive work-out for the jaw!

Returning to my savoury roots, and it seems a while since I have posted a savoury recipe, I decided to make some cheese and onion scones, using roasted onion and smoked Cheddar cheese.

Updated April 2017

Sections in this post:

• • Less is often more!
  • Flavour must come first
  • The amount of ingredients needed for different sized tins (Victoria sponge)
  • About cupcake sponges
  • Flavouring a cake mixture
  • Preparing the tins
  • Baking the cakes
  • Flavouring a baked cake
  • Different types of icing: glacé, buttercreams; adding flavours to buttercreams; crumb-coating a cake in buttercream; fondant icings; ganache; mirror glaze
    
  • Top tips for covering a cake in ganache or glaze
  • The finishing touches to a cake (including piping, tempering chocolate and simple chocolate work)
    
  • Recipes for standard cakes(cupcake sponge; Victoria sandwich sponge; whisked sponge; genoise sponge; Madeira cake. Click link to jump to this section
    
  • Recipes for icings and fillings(salted caramel; standard ganache; quick fruity ganache; the silkiest buttercream; mirror glaze; drizzle cake topping). Click link to jump to this section
    
  • My top 5 tips Click link to jump to this section
  • Some of…