Whilst I never seem to be too busy to fit in a bit of baking, taking time to write about it is a bit more tricky. I can always squeeze a small bake of biscuits into an evening after work or a lager cake in a quiet afternoon, but sitting down and typing about it is a discipline I struggle with. All of the romantic notions of what it must be like to be a cookery writer certainly get a different perspective when you realise the effort it takes to write things up. Regular food bloggers have my utmost respect for the their perseverance!
So, for the last few weeks, writing has taken a back seat so this blog is a catch up of my favourite bakes since my last post.
Firstly, a cake inspired by a article in the Observer Food Monthly, possibly 2 months ago now. It was an interview Chrsitina Tosi, a chef at the Momofuku Milk Bar in New York. This is a lady whose sweet tooth makes me look positively abstemious when it come to sugar. But, her cakes looked fantastic so i thought I could have a go at baking something that looked similar. This was the result.
The basics were just a victoria sponge, chocolate ganache and a plain vanilla butter cream but the effect was made by putting the cooled cakes back into a springform tin lined with parchment. This is what gives the stright sided look. The bottom layer was then loaded with maltesers, chocooate chips, marshmallows and chocolate covered raisins, all kept in place by a covering of the ganache.
Next was the butter cream, spread right out to the sides to give a flat effect then topped with more buttercream and whatever sweets were left from the middle. This one made it into work where the consensus was that it was almost overwhelming in its sweetness. However, that didn't stop everyone finishing their large slice!
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