My son’s first birthday was a great opportunity to make this cake. Ever since I saw it the first time, I wanted to make it. I divided my work into 3 days, first baked the layers, then soak them with punch, spread the cream and let it be in the fridge overnight and then on the day of my son’s party I have decorated it. It was totally worth this much of time. It looked wonderful and was very, very tasty. Found the recipe here. Enjoy!
This was my birthday cake. It took a lot of preparation and determination but it was totally worth it. I love the combination of cherries, whipped cream and a chocolate cake. Layers soaked in alcohol were also a huge plus. The recipe came from Dorota’s blog since I trust no one in the baking department as I trust her. Enjoy!
My mom calls this cake a toffee cake but really it is much more than that. It has a cherry-jam layer combined with salty crackers layer covered with toffee and whipped cream. The combination of tastes is mouth-watering and it was a hit on the lab party I organised two weeks ago. Enjoy!
New muffin forms were a good excuse to make these cakes. They were really moist and soft. That is important to me because I am not a big fan of dry cakes. The addition of whipped cream made them really similar to a famous Black Forest cake. I think it is worth making them. The recipe comes from this blog. Enjoy!
Another position on my white diet’s menu. I prepared normal size Pavlova before but decided to prepare mini ones for a change. They are crispy (as meringue) on the outside and chewy and delicate on the inside. Served with whipped cream and fruits. The recipe (with little modifications) comes from here. Enjoy!
After my adventure with white Pavlova I wanted to try something else with a meringue. Browsing through the Internet I found this recipe on Nigella’s website. Looked pretty easy so decided to make it. I also had the chance to prepare a home-made lemon curd. All in all the result is really light, lemonish and perfectly balanced in taste.