Chestnut mousse illustrated recipe - colour

Week 37 of cakes and experiments!

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Cake news and fun

Oops, I was so busy in the kitchen I forgot to do this weekly update so it’s a bit late and bursting at the seams with cakes!  A bit like me.  lol.  There were the Chocolate, chestnut mousse and spiced apple verrines.  Lovely elements layered up in a glass using chocolate cider sponge left over from the Chocolate, chestnut mousse and spiced apple log cake I made earlier.  There’s an illustrated recipe for the delicious chestnut mousse.  All my cake testers were delighted with the cake and verrines but confirmed you only need a little of these scrumptiously rich desserts.  Nom nom as they say on Instagram.

Week 37 of cakes and experimentsAnd speaking of Instagram, I’ve become very fond of it with the many amazing accounts, cake inspiration and conversations.  But I’ll try not to neglect this blog as a result.  It’s just crazy keeping up with social media.  Oh for the days when I was footloose and lo-tech.  Last year.

But it is fun and I’ve been inspired to try new cakes and push myself a bit!  🙂

There was my first ever experimental pomegranate red velvet cake.  I didn’t expect to but I adore this cake!!!  Best scientific experiment ever.  Cocoa and vinegar combining to become red.  Bicarbonate of soda fizzing up with the vinegar.  Milk and lemon reacting to create a buttermilk substitute then with a little colouring gel looking like red emulsion paint!  Scary but very exciting!  My climbing friends loved it when I took it to share at the rock.  Two asked for the recipe, already imagining they’d impress their families at some special occasion.  Climbers and red velvet cakeThe recipe will be up soon and also for the absolutely delicious Passionfruit, pomegranate and yoghurt pavlova.  Yes, I know I’m starting to sound cake crazy…

A healthy interlude

The healthier orange or ginger panellets, little baked almond paste treats for la Castanyada, provided a lovely sugar-free break.  Made with a little honey or maple syrup they’re delicious guilt-free treats and the recipe’s already up.  I was so happy an Instagram friend @bluesandals made them and posted a beautiful photo of her panellets, some with sesame seeds – great idea!

So thanks for dropping by again sweet reader!  Lovely to see you and have a really lovely week with the appropriate amount of sweet and savoury treats – whatever’s appropriate for you! 🙂  Happy baking and eating! 🙂 x

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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!!! :)

10 thoughts on “Week 37 of cakes and experiments!”

  1. The cakes look divine! But, what really drew my eye this time are the little flower embellishments on the Passionfruit, pomegranate and yoghurt pavlova! What is the orange fruit inside the pastry? Rainier cherries? Is it pastry? The leaves look paper thin, and veining details are amazing.

    Liked by 1 person

    • Thanks Deborah! I think what you’re admiring is the physalis fruit which can be sold in their leaves and are super decorative! (I buy them at the Boqueria market, they’re not that common in others). They really add to the pavlova decorations don’t they 🙂 I wonder if you can find any where you are…

      Liked by 1 person

    • Yes, pomegranate seeds are amazing and so jewel-like as you say! And thank you for the link. Our Growing Edge is really interesting and I’d love to take part. Have already read about a cake pop experiment on it (must go back and comment) which sounds a lot like my cake pop experience! Will link up later… just have to go and make another test pavlova now! 🙂

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    • Thank you for your lovely comment! I got a bit carried away and overdid it but it was fun and I’m glad you like the results! 🙂

      Liked by 1 person

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