Now that I’ve broken the metaphorical cake-seal on the blog in my last post, it seems that the floodgates have opened and all I’m making is cake. There’s this pumpkiny one (because I had yet to make a pumpkin recipe this season), a maple pecan one from Linda Lomelino’s NEWLY TRANSLATED CAKE BOOK!!!! (coming soon…) AND this carrot cake I made for Design Sponge (piccies below). It’s been advantageous for me because I usually get what I call #cakerage during these cake baking sessions. It’s always all fine up until the frosting time. Then I break down and want to give up and eat the cake with my hands, animal-style.
I did get…a bit angry…maybe…when the frosting for my carrot cake starting melting after the sun came out to say hello 😐 ugh of course. Then I learned that if you put desiccated coconut on the edges of cakes it doesn’t matter if it’s messy as heck cos nooo one will knoooow shhhhh. The whole process went a lot smoother for subsequent cakes so I have a bit less hate in my heart for making layer cakes now!
I made this Chocolate chip, Pumpkin and Rye cake for the GB chefs blog so if you want to surf the cake wave with me, stop over there to check out the recipe – or just look at the snaps here and feel all cosy and autumnal. Then go get yoself some hot chocolate just because.
Meanwhile I’ve got a cookie recipe and two savoury recipes (lasagne and soup! because right now I want all of that kind of hot, curl-up-with-a-blanket food to eat whilst catching up on Homeland) that are also in the pipeline for el blahg so stay tuned, chickies :*