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Cakes & Cupcakes, Desserts, Uncategorized / 22.12.2024

If you love chocolate as much as I do, then this Yule Log is just what your festive table needs! A Yule Log is essentially a chocolate Swiss roll cake filled with a chocolate cream filling and decorated with chocolate ganache or buttercream to look like a log. The combination of textures is my favourite thing about this dessert - the sponge is super-light and airy, and the chocolate mousse just melts in your mouth. The ganache adds an extra layer of rich chocolate flavour (and also decorates like a dream - my new favourite “buttercream”). I used Callebaut 823 to...

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Uncategorized / 04.12.2024

This decadent and creamy White chocolate and Raspberry cheesecake is perfect for a special occasion! It's a no-bake recipe that you can make in advance, and it serves 8-10 people (if you can stop at one slice!). White chocolate and raspberry is one of my personal favourite flavour combinations - the creamy, sweet white chocolate is perfectly balanced by the tart freshness of the juicy raspberries.I used Callebaut W2 White Chocolate in both the biscuit base and the cheesecake filling to layer up the white chocolate flavour.  Callebaut is a Belgian chocolate brand that was previously only accessible to professional...

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Muffins & Buns, Recipes / 04.05.2024

In celebration of National Doughnut Day, I wanted to make some filled doughnuts as it's something I haven't done before. (Side note: technically this is an American holiday, but I tend to get on board with foodie days because why not!)To help me decide on a filling, I asked my Instagram followers to vote between 4 options. The options were Biscoff, Nutella, Caramel/Peppermint Crisp or Vanilla custard. It was a very close race, but these classic vanilla custard doughnuts came out tops. I was secretly quite pleased as these were the ones I was hoping to make! I've often thought...

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Jams and Preserves, Recipes / 09.04.2024

Whenever I'm faced with a large quantity of ripe fruit that I can't get through quickly enough, I usually choose to A) freeze it or B) make a jam or curd. Since fruits generally contain a lot of water, their texture will change on freezing and defrosting. This is because the water inside the fruit cells expands on freezing, and the ice crystals rupture the cell walls. Once defrosted, the fruit will inevitably be soft and soggy. This is not an issue if you're planning on using the thawed fruit for smoothies, juices or sauces but if you're planning on...

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