Behold! The pictures from our wonderous cake party, held this very day. I'm very, very full now - I think when you bake you must soak up the sugar through your pores so you don't get very hungry.
For your viewing pleasure we have....
Chocolate Ganache cake (went down a treat, but better quality chocolate in the actual cake methinks, rather than on it, and watch the old cooking time)
Stilton and Fennel scones - needs plain flour and cream of tartar and baking soda rather than self raising to make them puff up according to mother-dearest
Sundried tomato and Parmesan Scones - likewise - but yum yum yum says i.
And another trial of the Amaretti cake - tried adding baking powder and whisking egg whites to form soft peaks before folding in to make it light. Very light, but perhaps one or the other as it didn't rise that much - perhaps egg whites rather than baking powder - not sure how that'd react with the alcohol.
Aaaanyways! Happy baking!
H
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