Grey January days, the kind when the rain’s making a racket on the windows and the sky has been bleached of its blue, are the days that demand cake. Something simple yet vibrant, something reminiscent of the colours and tastes of the last couple of weeks – and here she is. This sweet, syrupy loaf cake is a riot of orange and pink, with a satisfying pop of sharpness thanks to the generous smattering of pomegranate seeds. Sliced thick and served with a pot of tea, it’s the perfect start to the year.
Apologies for the radio silence these past few weeks, I was deep in revision mode for my final exams at Le Cordon Bleu which I’m pleased to say all went well. I am now the proud owner of an Intermediate Patisserie certificate and could not be happier. Graduation is in a few days time so I thought I would share with you all my final LCB bake, the Charlie Brown Christmas cake. We made the cakes at the start of term back in September, and the chefs have fed them with rum each week, so, hello drunk! Our last couple of classes were then dedicated to decorating the cakes and voila, Charlie Brown, Snoopy and Woodstock on a glitter-strewn, snowy cake. Hooray!
So, in the run up to Christmas I’ll be posting festive recipes with added oh la la, starting with some sublime ginger moose biscuits on Friday (moose are cooler than reindeer, there I said it), and then the New Year will see me heading out on my own, making and selling my baked goodies, writing recipes, applying for pastry jobs, and generally surrounding myself with cake. The blog won’t miss a single step of this crazy ass journey so please do keep checking back, commenting and being brilliant.
Massive thanks to Easy Living for featuring both my Nirvana Smiley cake and the Queens of the Stone Age red velvet, in their fabulous gallery of the Most Amazing Cakes Ever. Two entries, I’m so chuffed! Take a look at the other stunning creations here, I’ve fallen hard for Choccywoccydoodah’s Til Death Us Do Part rock ‘n’ roll wedding cake, what do you guys think, any favourites?
A summer in Paris will leave its mark on you. Whatever reason leads you there, art, architecture, fashion, cheese, you will leave with a distinct feeling of enrichment that only a place that beautiful, that delicious, can bestow. If you love to cook as well then your kitchen cupboards can also expect a similar sense of enrichment given that you will not be able to walk past a Parisian cookware shop without buying a copper pan or three, or in my case, a madeleine tin. I feel in love with these shell-shaped sponge cakes while I was there and while traditionally these little cakes have no filling, the passion fruit curd and strategically placed raspberry add a zesty, summer spin to this timeless French classic.