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This cake was borne out of another Daring Bakers challenge for a ‘surprise inside’ cake.
Well, apparently it’s just been national cupcake week (or should that be fairy cake week as it’s the UK?) Not sure if this has been going on for some time, but I only spotted it in my l…
These are roughly based on a traditional Cornish recipe – which I adore, but I’ve spiced them up a bit and added chunks of melty cheddar.
I got a bit bored with never remembering the crucial temperatures in each part of the tempering process every time I wanted to work with chocolate in my bakes.
These are a lovely way to get your fix of Christmas spices without having yet another mince pie or bite of gingerbread house.
Esterházy cake is a dacquoise layer torte originating in Budapest in the late 1800s.
I’ve made Sachertorte before but found it to be a very adult-oriented cake, certainly one that my children wouldn’t particularly enjoy.
I make Bakewell tart fairly often as it’s a bit of a family favourite.
I was just thinking I hadn’t made an enriched dough recipe for a while… Background/history of the recipe Chelsea Buns are a specific version of a traditional, rolled enriched and sweete…
Financiers are one of those types of cakes that really could be made in any small tins and be just as yummy, however like madeleines they simply aren’t quite the same if they’re not don…
So, being nosey as usual, after making a batch of spelt walnut loaf I thought I ought to learn a bit more about yeast and the bread fermentation process.
Notes on the recipe Pão de Queijo (pão is bread and queijo is cheese) is a Brazilian bread alternative.
This recipe was taken from the most recent (June 2014) edition of the BBC Good Food magazine, however I had to replace/adapt some of the ingredients and the method a little.
My best and most trusted French meringue recipe, together with hints and tips on meringues problems – or a ‘meringue 101’