Custard Creams

This is Nigella's recipe and copied exactly in the Nigella style - even down to making the little pin prick pattern round the outside with a skewer (which does take ages...) if I had a smaller heart shaped cutter I would have just used that to make an impression in the larger heart shaped biscuit, but I don't, so pin prick it was!  These are my husbands favourite and this was the main reason why I made them - although I am a huge fan of custard and my small child clearly enjoyed them as he managed to pinch one or two from the table while we were setting up!

Meringues!

These started off as a way to use up left over egg whites when I had used multiple yolks to make a very rich chocolate cake, I then got a little bit addicted to forming the snowy peaks and experimenting with the crunchy-on-

the-outside-and-soft-in-the-middle (like an aardvark) texture and it just went from there.  I have made them previously in little petit four cases, but I think freestyle is much more beautiful.  I thought they looked lovely piled up in the vintage pink bowls I bought from a little independent vintage shop in the South - where I also managed to find a cake plate to match my tea set, so that was a good day!

Rose scented macaroons

I have talked about these before - they are the memory of a friends lovely wedding, and of a day spent in Laduree (!) with friends drinking tea, eating cakes and catching up.  In addition, these are ridiculously easy to make, and are also gluten free! The pink and rose flavour cream are optional, although I personally feel they are essential...

The glass comport was my birthday present from my husband - it is vintage and locally produced and suited us as a piece of social history.  The man we bought it from was also very interesting and was more than happy to discuss the history and the factory, which we found really interesting.  It also happens to look stunning with cakes in it...

Of course there were cupcakes!

I made the red velvet chocolate cupcakes that I made for my godmother's 40th wedding anniversary (these look like milk chocolate on the photos and have the small marbled chocolate squares on the top, as previously they are iced with a cream cheese icing.  The dark chocolate cupcakes are a really interesting vegan recipe from my lovely new cake book.  The recipe had no eggs or butter, but instead used vegetable oil (which, just like making carrot cake still freaks me out to pour into a bowl in quantity in a way that I just never feel when putting in half a pound of good hard fat...), and cherry balsamic vinegar.  This was a new venture for me and they came out very well - they also pleased those of my friends who were dairy intolerant too!  These were both large muffin-sized cupcakes which also rose quite amazingly and so appeared to have the general huge-ness of the sort of pre-wrapped muffins you sometimes find in shops which was bizarre.

It's my birthday and I'll make cake if I want to... make cake if I want to...

The only problem I had was what to make...  I mentioned in an earlier blog post somewhere (and this is where if I was organised I would do some kind of linking back wizardry - but I haven't) about my wonderful new cake book that I bought when buying bits and pieces for the 40th Wedding Anniversary Cake - well, for my birthday I decided I would make lots of the cakes from this, plus some of my Nigella favourites AND invite lots of friends round to eat them.  I have included the long shot of the table which shows the cakes and some of my favourite pieces of glassware - I'm now going to cover each of the cakes separately!

The mother of all French Fancies...

This cake started life as a rashly made promise at a meeting - the conversation had somehow drifted onto the fact that Mr K apparently makes pink fondant fancy available in a large size at a big named supermarket near you.  I then said 'it's my birthday soon - I'll make one', while thinking how hard can it be!  The picture doesn't do the size of the cake justice - it was HUGE - I had to take it to work in a plastic crate thing as I didn't have a cake box large enough, still, it amused my bus driver and the lady sitting opposite me.  The cake itself is 2 layers of the ultra reliable BERO rich chocolate cake mixture which I sandwiched together AND iced with (shock) ready made chocolate fudge icing - as I just couldn't cope with the thought of making such a large batch of butter cream! The 'bump' was another layer of cake that I made by baking it in a bowl to get the right shape, which was then stuck on with the icing...  I then added the finishing black decoration with a writing icing pen.
The cake went down very well and very quickly with colleagues - I would say it was and ex**dingly good cake, but that would probably infringe some copyright somewhere and I don't want to be sued...

Catching up with all things cake-ey!

It's been a while since I've updated the blog, although I did bake more in November than I have for ages - I just never seemed to find the time to put the pics and the commentary on here.  So, tonight I'm aiming to put up the November cakes, and then in the fullness of time have some kind of slide show of the rest that pre-date the blog!