Oct 30, 2012
The oven has been hot all morning here in the Cupcakes kitchen ready to receive the first of this ye...
Oct 17, 2012
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May 22, 2012
I was so lucky recently to be able to realise my lifetime ambition, to travel across the ...
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Date: Oct 30, 2012
The oven has been hot all morning here in the Cupcakes kitchen ready to receive the first of this years Christmas Cakes. But they are standing in a queue preceded by a flurry of last-minute Cupcake orders that have come in this morning. I know it says on the website that we need three days notice for an order but if you suddenly and spontaneously have the urge to order a sweet something then please do give me a call. As has been proved today we can usually accomodate last-minute orders especially if they are to be delivered locally.
The Christmas Cakes go in to the oven for 4-5 hours but while they are baking the dried fruit for the next batch can continue its steeping in the brandy and to steal some Nigella terminology, it can attain even higher levels of plumptiousness, ensuring a beautifully rich, moist cake
And by the way, the correct way to ice the Fondant Fancies WAS to hold them on a fork and dip them in the icing. It is the angle at which the fork enters the cake that is the key to it not falling off......