To wish you all Happy New Year is well overdue! So I will just start by saying, welcome to my first post of 2019.
This year I am planning to upload a lot more, so that I can learn new techniques and you guys can have more recipes to use (& consume).
For my first post of the year, I thought I would use an ingredient that is just starting to come into season. Rhubarb.
I think rhubarb is not given as much recognition as it deserves and is seen as a ‘marmite’ ingredient, when in actual fact it tastes delicious, goes with many other ingredients, and looks beautiful.
So to showcase the rhubarb and all its positives that I have listed above I decided to make a tart.
I kept it very understated by using simple flavours and just using the rhubarb to decorate (the pink is decoration enough).
I paired my rhubarb with orange + vanilla.
I made my pastry slightly flaky by not rubbing the butter completely into the flour, and jam packed it with orange zest and vanilla seeds.
My creme patissiere had more orange zest whisked into it, and I poached the rhubarb ever so slightly in a syrup.
Peel of lemon
Zest of an orange
Vanilla pod + seeds
1:1 sugar & water
If you would like to see more of my bakes you can go to my instagram & youtube channel: Myfbakes
Have a good week.
It’s been a little while since I posted. This is because I’ve just been doing lots of things from getting work experience, stages and working for money and all of it is helping me to improve my baking.
So I’m back and I will try to post more regularly and to start off I’ve done my 12 bakes of Christmas again this year so here is a bit of Christmas fun:-
Hello, Im back after a very long time of not posting. Studying for my GCSE’S left me with little time to blog and since then I have demonstrated at the Abergavenny Food Festival and started my baking course at college. Even though I haven’t been posting I have been baking quite a lot.
At the food festival this year Becky James and I made a unicorn cake, starting from the basics off crumb coating and stacking your cake, to pipping skills and making unicorn horns.
As well as attending college I am setting up a cake commission company where I will be baking cakes to order. This has yet to launch but it is in the process.
Here are just a few photos of me and Becky demonstrating
Hello and welcome to Day 11 of ‘The 12 Bakes Of Littlebakersblog’. Today’s Christmas bake is Black Forest Gateaus Trifle. This is a take on a traditional Black Forest gateaus. Because in my house hold we love a bit of trifle, I thought I would take two traditional Christmas bakes and combine them. I made my well know brownies as sponge fingers for the base to make it even more indulgent. I hope you are enjoying ‘The 12 Bakes Of Littlebakersblog’ as it comes to an end and hopefully managed to take some inspiration. I would just like to say how much fun I have had doing it and has given me opportunities to come up with and try different ideas. Thank you.