I am not a fan of meringue. There, I said it. Please don’t judge me. Even as a kid I wasn’t a fan but to be Australian and to admit in public that you don’t like pavlova, the base of which is an enormous cream-covered meringue – is practically heresy. Continue reading
Our friends Brett and Sarah recently had a baby and I was busting to meet her. My immune system, however, had other ideas and decided to deal me a large helping of Evil Flu. Continue reading
Regular readers will know that while I love baking I don’t have an overly sweet tooth. Put a mud cake or cupcake in front of me and the response is usually, meh. Place a cheese board within a 5 kilometre radius of me and watch me run and attack it.
The cake I will always eat is a syrup cake. I know – they are usually pumped full of sugar which contradicts everything I just said. What I love about them is their moistness. Part of this is due to the fact that most syrup cakes are made with semolina, almond meal or polenta, which keeps cake soft. But drenching a hot cake in hot flavoured sugar water also goes a long way in ensuring a cake stays beautifully fresh and soft.
And as is often the way, every time I make a syrup cake and offer it to the Hungry Dad he reminds me of how much he doesn’t like syrup cake – in a nice way but still #grrrrr Continue reading
It was my niece’s birthday and she had flown down from her home near the Queensland border to catch up with her fav cousins (misses 7 and 9) and her nana. Naturally a cake was in order but the biggest decision of the moment was the nature of the cake. As the niece is a self-confessed a sweet tooth (her mum made her a cake that used 2 kilos of icing sugar!) a chocolate cake was in order but that didn’t really help – have you SEEN how many recipes for chocolate cake lurk on the web?
The idea of rocky road crept into my mind… Continue reading