citrus milles crepes cake

Week (4) of cakes! Eating then photo-collaging the evidence. Oh and Happy Chinese New Year!

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Cake news and fun

Hello again sweet reader!  Another round-up of cakes made this week, and as you can see some Valentine’s and Pancake Day stuff has emerged.  There was extra pressure to get cakes out in the public eye for their special celebration day (and not the day after!), but I discovered it’s pretty rewarding to actually be keeping up with the times, or the Celebration Day rather.  Some readers actually asked for crêpes recipe advice for Shrove Tuesday, and one later confirmed they’d made the crêpes!  Excuse all the jumping up and down and excited arm-waving – I just feel that part of my mission is accomplished.  Now for the rest of the world!  Muah ha ha ..Week 4 of cakes

So recipes in the photo-collage that have been posted are:  healthy spelt crêpes, healthy citrus curd mille-crêpes cake and passion fruit mousse cake.  The fruitcakey thing you can see was actually Prototype 2 from the kitchen lab – recipe coming soon!

Now it’s back to the kitchen to work on the Chinese New Year cake!  It’s going to be a surprise sweet reader – for me too!  I know it’s Chinese New Year’s Day today (kind of) but since this festival lasts 3 to 4 days or even weeks according to some people, you won’t mind waiting a bit for the recipe will you?

In the meantime, here’s my little Chinese statue to wish you a VERY HAPPY CHINESE NEW YEAR OF THE GOAT!!!  May you have a wonderful year, filled with many cakes!  Sorry, I just can’t help it, I have to mention cakes… oops, just did it again!

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Happy Chinese New Year of the Goat my friends!

But seriously sweet reader, my little statue and I both wish you all a lovely year ahead!

P.S.  Luckily he’s very easy-going and cheery, and really doesn’t mind at all that I made him hold my cake tester… 🙂

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Making cakes with my French mother on Sundays was an important part of my childhood. As an adult I then experimented with baking books and internet recipes and did a great patisserie course in Le Cordon Bleu Paris. I'm still trying out new recipes and creating some of my own cakes with influences from all around the world, adding some healthy ones to the repertoire. Yes, I love cakes!!! :)

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