Loads of cake recipes open with ‘cream the butter and sugar together’, or ‘beat the butter and sugar together until creamy’. For cookies you can normally get away with simply beating together. But cakes? They can be a little more demanding.
Last Sunday I was lucky to share recipes from What to Bake & How to Bake It with the good folk of Oxford. One of my food heroines, Sophie Grigson, runs a brilliant pop-up cookery school that moves around the city. This one was at The amazing Story Museum.
A few blogs and magazines have been running my recipes over the last few weeks and I’ve noticed some lively discussion about condensed milk in the comment boxes below. I wanted to clear a few things up for you, as I hate to think of anyone having difficulty with one of my recipes.
So today I’m making a wedding cake, and I’m up against the clock as usual…
But I’m not in a flap (much) as I’m using the recipe I wrote for BBC Good Food this June, which is a dirty dark and white chocolate ripple, flavoured with Irish Cream (Baileys). (The recipe isn’t online yet, so when it is I’ll post about it.)
Being a recipe writer for a living often leaves the fridge a little overloaded – and today I have nine egg yolks at my fingertips, and a lot of citrus fruit. It would been criminal not to make a batch of lemon curd or, better still, make lemon curd to fill a gorgeous Tart au Citron. So that’s what I did.
We’re just back from Venice – the city of gondolas, canals, seafood… doughnuts. Doughnuts?? My Mr has a bit of a thing for doughnuts, a deeply-rooted childhood thing I think, which sometimes results in us hunting around town to find him a fix. I was feeling the same about an Aperol by the waterside…