Chelsea Buns

RECIPE: The recipe is a photocopy I’ve had for ages and I don’t remember the book it came from. I didn’t alter it, apart from substituting some chopped sultanas because I didn’t have enough currants. I found a similar recipe online (see below) – the main difference being my recipe had two eggs in the dough….

Vanilla Passionfruit Bones

RECIPE: It was my dog’s birthday this week, and it coincided with his weekly visit to Doggy Daycare at Scruffy’s, so I decided to treat the staff as a thank you for persisting with my lively fellow. I made the vanilla cake for two recipes. I cut shapes from it for this recipe, and used…

Napoleons

RECIPE: Three recipes are used to make up Napoleons. I have described how I went with making the puff pastry dough in my post on pork and fennel sausage rolls. I made no changes to Felder’s recipe for crème pâtissiére, and also followed Julia Child’s recipe for Napoleons with no alterations. COMPONENTS: When making the puff…

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…