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Why did my cake crack?

26 Aug 2017

Why did my cake crack

Looking back on a few archived cake photos, I noticed a sponge that I'd made that had pretty noticeable cracks on its surface. It didn't bother me at the time, as I went on to feature its photo in a post, but now, it really bugs me. Why did my cake crack like that?

Three things really:

•  My oven temperature was set too high, and the surface expanded faster than the inside, or
•  Too much baking powder was added, or
•  My cake was placed too high in the oven.

I think I did the latter one, most likely. As when I make a sponge, I have to fight for space for two tins to be next to each other in my oven. So maybe one tin went on the top shelf with the other tin in the middle. That's why they always say to "bake cake in the middle of a pre-heated oven". Middle.

Victoria Sponges For One

5 May 2017


Aren't these tempting? I do love a cake made 'for one'. Some out-of-the-ordinary ingredients were used in the process too – instead of mixing with butter, we use cream; and instead of baking in a round cake tin we use a tin can. Yes, that's right a tin can that you would find soup in.

Valentine's Red Velvet Cupcakes

12 Feb 2017

Red_Velvet_Cupcakes

I don't really celebrate Valentine's Day as much as I should. Probably due to the other half putting a bit of a dampener on it when we first started dating. Since then, I'm grateful if I receive a card, and to receive flowers? Well, that would be pushing the boat out a bit! His mantra is that everyday should be a Valentine's day ("that old chestnut") but I think that is more of a bloke's excuse to downplay its importance or something that him and his friends came up with one day :-)

But, I think there are millions of you that do celebrate it and make the time to show someone else how special they are. So here are some suitable Red Velvet Cupcakes that tie in nicely with the Valentine's day. The recipe is from the Hummingbird Bakery, and didn't take me too long to knock up. See what you make of it and I wish you a Happy Valentines!

Having Your Cake and Eating It

6 Feb 2017


What's going on in my world? Tonight, I was meant to make some time to write a new post after my Christmas one and research what recipe I could do next, but my toddler wouldn't settle for bed. The urge to settle her with cuddles and a reassuring tuck-in-to-bed was stronger than my Mac and my blogging time steadily got eaten into. I think to myself, blogging work in the evenings, has become a battle for me to 'have my cake and eat it too'. Except the reality for me is 'not having the cake'. Most days.

Snowball Cookies

23 Dec 2016

Snowball cookies

Dear Christmas. I’d love to tell you that my fireplace is fully decorated ready for Christmas with all the stockings and everything festive, but that would be lying. The truth is, I’ve only got a partially decorated tree up, and might I add – a 6ft slim one this year, (slim: as I’m going to be going for that look myself once Christmas is over and all the dessert is eaten). And I’ve only partially decorated the house, as I figured the more I put up, the more I have to take down in a couple of weeks, right? Is that sort of a Grinch attitude to have? Oh dear.

I’ve been trying to write this post for a few days now, having made these over the weekend, a good couple of times. I’m not too happy with my shots above/below though (the perfectionists in me). So, I think I will repeat this recipe again pretty soon, and update the photography one day, so stay tuned. But for now, they are here and waiting for you with all their festive goodiness!

Christmas Clafoutis

11 Dec 2016

 Clafoutis 


Hi there.
I've had Thanksgiving Pecan Pie recipe up for long enough now, so here is a recipe for the unusually pronounced, clafoutis (cla-foo-tea). Plus, another reason for a quick new post, is I'm here in the UK and we don't really observe Thankgiving, so although I get a few online visits from the US, I don't think there's enough of you to be subject to see that recipe for another week longer past Thanksgiving Day!  

But here's something you didn't know about me and is worth a mention... half my family live in the states and my Grandma is currently over here now about to depart back to Tampa in time for Christmas, I will miss her. :-(

Anyway, I have made you no-frills Clafoutis! and by no frills I mean no orange cream, no fancy frosting, just the sweet and spongy delight of clafoutis with raspberries to go. The most 'exotic' ingredient I think it requires, is Creme Fraiche, the rest, you may already have in your fridge! This dish is best eaten warm and perfect for Sunday afternoons like today.


Thanksgiving Pecan Pie Bars recipe

24 Nov 2016

Today is Thanksgiving in the US. Happy Thanksgiving to ya’ll. I have something for you.
Pumpkin pie may always be on the list at Thanksgiving, but the true hero of the dessert table is pecan pie. And these ones come in bar form, so you can take them with you!

pecan pie bar

They’re pretty simple to make, you don’t need much kit, and they utilize a shortbread type of base. For a more UK alternative, check out good old apple crumble. You can't go wrong with that.

When I find a new favorite thing, I keep going back to it. New favourite shoes will get worn everyday; favourite nail polish, will g...

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