I made oreo rocky road, as requested, for R's 10th birthday party. I made honeycomb from scratch for it too. It contained more sugar than should be legal to feed to children. I also made a blackcurrant and rose cake for the grownups.
Elaborate rose, rhubarb and custard cupcakes for K's birthday. I finally got my doughnut filling nozzle out, and pumped them full of rhubarb curd.
Delicious, if slightly charred, oreo muffins (the ganache and oreo may or may not have been to disguise the slight charredness - my timer didn't go off).
Tacos every day for a week after I got lots of tortillas from the Community Kitchen, with various different fillings.
Peanut butter and jam brownie with banana (n)ice cream (chocolate coconut, or sea salt caramel flavours). Suuuuper good, if I do say so.
I overachieved on F's birthday cakes - coffee cupcakes with cheesecake center, cream cheese frosting, and another mini cupcake on top... and I even got them to Glasgow on public transport in one piece! They didn't last long after that though. I also made my trusty matcha cookie recipe, which never fails.
At F's, I made us all an elaborate breakfast.
I just made powdered sugar from granulated sugar in my blender. I always knew it was theoretically possible, but I kind of never believed it would really work. Happy to find I'm wrong!
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Coffee and biscoff cake at the Community Kitchen. Lotus biscuits and coffee beans crumbled on top of a biscoff frosting.
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Potatoes and hot sauce on toast for breakfast most of this week. A lot of potatoes to get through before it's time to plant the next lot...
Raspberry jelly and banana (n)ice cream at the Community Kitchen.
Then a last minute birthday cake for a four year old who liked last week's pink icing.
Earl grey, orange and thyme cupcakes.
I flipped a nomelette without breaking it.
Two raspberry themed treats at the Community Kitchen this week: peanut butter cups (with a secret raspberry center) and raspberry swirl cake. Unfortunately the pink part and the vanilla part came out the same colour once baked, so I had to do swirly icing at short notice instead.
Also made peanut butter blondies at home, with almonds and choc chips.
Confronted with an enormous mound of frozen raspberries, and a desperate craving for chocolate cake, I made many raspberry chocolate cakes, and covered it in raspberry chocolate ganache.
The menu said lemon meringue, but we had no cream of tartar, so I settled for lemon tart with a biscuit crust. The non-vegans got regular meringue that had been donated crushed up on top of theirs.
Remember the buttercream disaster of a few weeks ago? I've had tubs of too-runny orange buttercream sitting around in the fridge ever since. I don't have anything like enough of a sweet tooth to want to lather it onto everything. Finally I figured that since many cake recipes start with creaming butter and sugar, why not give the buttercream a whirl in its place?
I vaguely recalled that the ratio of flour to butter+sugar should be about 1:1, though obviously I didn't know what the sugar to butter ratio in the buttercream was. So I put together (everything approx):
I mixed the wet and the dry into the buttercream bit by bit, until a cake batter of a sensible consistency formed. I stirred in raisins and mixed peel, then baked it for about 40 mins at 160c.
The result was amazing! The cake has a perfect crumb, the spices and orange flavour come through nicely, and it has an undertone of creaminess that really surprises me. It doesn't look like much, but it turned out so much better than expected.
Coconut raspberry tart with a shortbread crust at the Community Kitchen. Choc hazelnut coconut cupcakes at home, for sharing.
Courgette choc chip cake in the Community Kitchen. I actually got to stay and eat it this time - they served portions double the size I would've, with cream! It was great.
Pumpkin gnocchi made by J and H on their visit. Also a pizza by me, because I was gifted some Violife (homemade seitan pepperoni, still fine in the freezer!).
Many mince pies at the Community Kitchen.
Used some of my fermented beetroot to make falafel, which was very good.
