Hello! It’s been a very long time, hasn’t it? There were several reasons for this – I got interested in fiction writing, which meant that I had less time to spare for food writing; my wrist kept getting worse, which…
These cupcakes are a bit of a shock to the system. I freely admit to being a chilli wimp, but even I thought the original pasilla chilli cupcakes were a bit too mild. So I decided to spice them up…
Another recipe from the wedding cakes I made for Rhiannon and Reed a few weeks ago! This one was designed, with the help of the lovely Emily, to be low-fructose and dairy-free, and was thus also gluten-free and, by chance,…
These are the hummingbird cupcakes I made for a recent wedding. By request of the bride, they contained tinned apricot, which is not something I’ve seen in hummingbird cake before, as well as nuts, which are a traditional part of…
So, earlier this year, my friend Rhiannon emailed me and asked me if I’d be willing to do her wedding cake and maybe cater her wedding. “A lot of my friends have allergies,” she warned me, “So of course I…
Just a short post tonight, because I have indeed baked wedding cakes with some success but also, apparently, at the price of a migraine and some serious wobbliness, so it’s an early night for me.
This is mostly notes for my own nefarious, wedding-cake-making purposes, so I’m going to put most of it under a cut. But if you enjoy reading the convoluted workings of my brain when trying to calculate food and allergy things,…
This is a scaled-down version of the bottom half of yesterday’s wedding cake. It’s still enormous. You might halve it again, in fact, andjust make it in one sandwich tin – I made it in a 21cm round springform tin…
I’m making a wedding cake for two of my colleagues on Thursday. Well, on Wednesday and Thursday, really, though Wednesday is just the baking phase and shouldn’t be too tricky. I’ve been asked for a chocolate and raspberry cake, a…