It's that time of year again would you believe. This week is always pretty full on for me because it means attending as many shows as I can, while still baking plentiful cakes for fashion week events. Tuesday will be an exciting day. Ruby Boutique is launching their capsule collection so there will be Caker cakes in each store, and in the evening Twenty-seven Names is having a party where there will be numerous whoopie pies.
Sunday, August 21, 2011
Sunday, August 14, 2011
I have a bit of an obsession with figs at the moment, and I keep reading about how good they are for you, hence why I keep using them in my cakes. With the addition of raspberries and fresh orange zest, you might even be able to say this is a healthy cake. To make the dried figs more plump and juicy, I rehydrated them in simmering orange juice. It makes them deliciously sticky and sweet, which offers a nice contrast to the tart raspberries.
figs soaked in orange juice
Thursday, August 4, 2011
The gloriously multi-talented Katherine Lowe has created a Caker menu for me. It will be these 8 cakes that from now on I will be limiting myself to (with a few exceptions for special requests and new recipes that I can't resist of course). In my opinion they are the best cakes that I have made over the past 18 months and hopefully it offers enough of a range for all the cake eaters out there.
Wednesday, August 3, 2011
These are two of my favourite ingredients so once combined in a cake with a bit of cinnamon, it's pretty much heaven. I've topped it with my white chocolate cream cheese icing, which I seem to be using a lot these days (because it's delicious and not too sickly sweet) and a sprinkling of hazelnut praline. Mmmm a scoop of fig and honey ice cream would be a perfect match to a slice of this cake.