From the moment I discovered cannoli, I have been determined to make them. Deep-fried pastry tubes, filled with sweetened ricotta, and punctuated with candied fruits, chocolate, and nuts – they…
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When you have a reputation for baking, your visitors will often expect you to have some fabulous cake ready when they stop by. On more than one occasion I’ve had…
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Eclair literally means ‘a flash of lightening’, and these little pastries are so-named as they will be gone in a flash! This dark chocolate and orange version that I have…
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Modelling chocolate is a delicious alternative to fondant. Whilst it’s not as pliable and elastic as a traditional fondant, it can be successfully used to cover cakes and form decorations…
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I love cherries. I genuinely can’t get enough of them, and will happily eat my way through an entire punnet in one sitting. You can get cherries all year round nowadays,…
If you’ve been anywhere near Pinterest or Instagram lately, you will have no doubt noticed the trend for unicorn cakes. And whilst I often like to avoid making anything ‘trendy’,…