Holiday Cake

This last few days it has been raining and it's put me in the mood to start to make some Christmas treats, as that time of year is getting close now! I'm also going to make some hand made Christmas cards to send to my friends back in the UK. The mail has been so unreliable, I had better make sure I send them early this year.

The cake is baked in a very traditional European Bundt tin, which is most noticeable for it's decorated sides and the fact it has a big hole in the middle! The tins come in many different sizes and shapes, some like buildings or mountains, but all look spectacular. They can be a bit tricky to use as the cake mix can tend to cook more quickly in the thinner parts of the cake, so it can take a bit of experience until every cake turns out looking good, and cooked evenly. Bundt cakes are thought to originate in northern Europe and Scandinavia, but became popular in the USA after a national competition contestant won second prize with a bundt cake in the 1960's.  

When this cake is first turned out of it's mould, it can look a bit dull and uninteresting, but just wait untill you see the transformation as the "snow" falls onto the tree-tops! I always sing the classic Christmas song Let it Snow, Let it Snow while the snow is falling ;)  

This cake is normally baked as a fairly plain cake, but this time I gave it a seasonal twist and added a walnut filling, which tasted amazing. I really enjoy this with an espresso martini, or with my morning coffee. 

This month there will be lots of cake tasting to get ready for the Christmas Soirée, as I hold the same Soirée every year, and this cake has been requested on the table by my friends, they love it, and it makes an impressive centre-piece to any table, I hope it can be on your table during this festive season too!

Vanilla Strawberries Cake with Meringue Topping

Making this cake was a bit of a marathon for me as it took two and a half hours to finish, but it was worth every second. The joining of sweet strawberry jam and the vanilla inside this cake gives it an amazing flavour. The cake was finished with a velvet coating of Italian Meringue, then decorated with glazed strawberries. I piped the meringue in little onion shapes to match the strawberry shape, and I'm sure you'll agree the contrast between the bright red and white is delightful. This cake is well suited as a dessert cake, as it has a rich and moist texture.

This cake contains dairy products, so is best to keep it in the fridge and to consume within 2 days.

Madeleine

So, for the first post on my new Blog I decided to post 3 examples of sumptuous French Madeleines.

Madeleines are a very traditional French treat, great for snacking and a fantastic accompaniment for coffee. Baked in traditional shell shaped moulds, these mini sponge cakes have been enjoyed all over Europe for hundreds of years, and are available with many different flavourings to suit every taste.

The first photo shows a simple and classic melt-in-the-mouth vanilla Madeleine.

The second example is a richer Cocoa Madeleine, dusted with fine cocoa powder and flavoured with freshly brewed espresso coffee.

The third photo is a trio of indulgent Mocha and Chocolate Madeleines, a delightful blend of coffee and dark 70% cocoa chocolate. A real treat for when you need that little bit of self indulgence after a hard day at work!

The final photo is those are chocolate lover, it is definately a good treat with two Coffee-Madeleines sandwich with the chocolate cream, it looks like a black pearls in the shell. The first bite of it with the ozzy chocolate that came out from the side that you got a reason to lick the figure too.

Keep following this blog for more examples of Madeleines and many more traditional patisserie treats. If you'd like to actually taste anything you see, please contact me for a price list and your delivery options.