Gone Crackers!

 DSC_0826   So we’re in the second week of the Great British Bake Off and it was biscuit week! That and my boyfriend and I had the sudden and insatiable need to eat cheese and crackers one evening led to my first attempt (and of course, experimentation) at making crackers! I decided to use a basic recipe for crackers and add different flavours. The recipe I chose was:  

http://www.thekitchn.com/how-to-make-crackers-at-home-cooking-lessons-from-the-kitchn-186144

It proved to be a great basic recipe, although I think next time I’ll roll mine slightly thinner to get more of a snap when you bite into the cracker. I tested multiple toppings including sesame seeds, smoked paprika, garlic salt and parmesan and olive. The parmesan and olive worked particularly well, as did the garlic salt; I think the latter would work best with cheese. I’ll definitely be trying this recipe again soon to perfect my favourite cracker!

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The Wedding Cake Saga Part 1

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I hear wedding bells!! Two of my good friends have got engaged recently and have asked me to make their wedding cake! Your wedding cake is obviously a huge thing so I’m honoured to make one for such good friends. It’s going to be a long journey with lots of cake testing (it’s a hard life isn’t it?) and I thought you lovely readers might want to follow the journey so here’s part 1!

My friends are planning some really interesting things for their wedding and want to surprise people and that includes the cake… How do you surprise someone with cake I hear you ask? And no, I’m not planning on jumping out at people with cupcakes… I’m planning hidden designs and surprising, unique flavours.

The plan is to have a three tier cake, decorated with ombre style icing. I’ve not fully iced many cakes because I’m a big fan of buttercream and just haven’t attempted it much. Nonetheless, when I saw this ombre cake in BBC Good Food Magazine, I couldn’t wait to try it and it immediately sprung to mind when I was asked to make a wedding cake.

http://www.bbcgoodfood.com/recipes/raspberry-caramel-ombre-cake

The cake itself was just a necessary perk and was moist and rich and full of caramel with bursts of raspberry.

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The icing was what I really focussed on… Unfortunately, I had to run out of the house in the middle of making the icing so it had to go in the fridge for an hour or so and had a few lumps as a result but never fear! The graduated colour was what I really wanted to practise and I was surprised at how beautiful it looked. I definitely love this style and will be trying it again with a range of different icing types and colours to find out the best combination for covering the wedding cake.

This was also the first time I’ve ever made anything out of icing and I chose to make pink roses as my first attempt. What do you think?

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The next part of the saga will probably be practising the bottom tier… a checker board Battenberg cake! I know you’re all dying to see what that becomes of so keep your eyes peeled for the next installment!