Whisky Fudge

Whisky Fudge

Or Whiskey Fudge if you’re American. They like the unnecessary e ūüėČ I did a post a few days ago all about the art (and science) of making fudge. As I said there, I am still learning, but the satisfying texture and flavour of fudge makes the time – and it can be quite time…

dragon cake

Dragon Cake

I took a cake to my mum last weekend, as it was her birthday. Last year, I made her one with a Welsh dragon on to celebrate her heritage, and this year I decided to stick with the same theme. My mother has liked dragons for as long as I can remember. She has 100s…

new to fudge making

New to Fudge Making

1. Science 2. History 3. Basic Technique 4. Equipment 5. Tips 6. Troubleshooting I have been making fudge for a few years now, but I am still learning. There are many different techniques and you just have to find which one works best for you. I still have the odd ‘fail’, and rather than giving…

Städter Rodonkuchen

Review: Städter Rodonkuchen

The lovely folks at meincupcake.de got in touch a little while ago, and asked if I would like to take a look at some of their products.¬† I have ordered from them in the past, so of course I said yes. Straight out of the box, the St√§dter Rodonkuchen pan appears nice and heavy. I…

Strawberry Milkshake Skull Cake

Strawberry Milkshake Skull Cake

My sister, like me, likes things a little on the macabre side. Last year I made her a Nightmare Before Christmas birthday cake. This year, I wanted something that reflected the macabre on the outside, but my sister is also a little girly sometimes – more so than me, that’s for sure – so I…

Chicken and Asparagus Pasta

Chicken and Asparagus Pasta

When looking for inspiration of which vegetable to include in my dinners, I like to pick ones that are seasonal and work from there. At the moment, British asparagus is at its best. It works well with most meat or fish dishes, and is almost made to accompany my favourite meat, chicken. It is versatile…