Honey Comb-Over

RECIPE: When I’m fantasising about attempting recipes in a more complicated cookbook, I always start with one of the more simple options so I can build confidence. I used the recipes from Zumbo for the cake, honeycomb, crème pâtissiére and buttercream, but didn’t make the glaze. More on that later. COMPONENTS: First step is the…

Chocolate Overload Cupcakes

RECIPE: This is the second time I’ve made this recipe, and I was keen to experiment with the method to see if I could improve it. The first time I made it I followed the recipe and the cake turned out a bit grainy and dry. I didn’t adjust the quantities of ingredients this time,…

Gingerbread cupcakes

RECIPE: I was testing recipes for wedding cupcakes and wanted something a bit different from the usual. This recipe was easy to follow and everyone raved about the results. They’ve got a great gingerbread flavour with the molasses creating strong undertones that make them really interesting (and tasty) to eat. The heat of the ginger…

Fraisier

RECIPE: This is another pretty cake I had admired from the Great British Bake Off. The recipe for Fraisier seems to vary a bit. The traditional version uses a genoise sponge, an alcohol flavoured syrup, fresh strawberries and crème pâtissiére, topped with almond paste; however, the type of sponge can vary and it can alternatively…

L’Opera

RECIPE: I had some chocolate ganache left over from another recipe, so L’Opera seemed like a good option. Opera Cake is joconde sponge painted with coffee syrup and layered with coffee buttercream and chocolate ganache, and topped with a chocolate glaze. While you might expect this cake to be a sugar-overload, it had a light coffee…