Loading...

Follow Baking Fanatic on Feedspot

Continue with Google
Continue with Facebook
Or

Valid



Having not made a Battenberg cake in a long time, I felt it time to re-visit this very firm favourite of mine. This time I went for the wonderful flavours of lime and ginger: two ingredients that go so well together. For the recipe, I made my normal Battenberg recipe (Salted mocha and walnut – …
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

For me, a sausage roll is truly one of life’s simple culinary pleasures. As long as it has a generous, well-flavoured filling and a crisp, buttery pastry, I can eat one (well, several!) at any time of the day or night. This recipe is a variation of my signature sausage rolls that I have been …
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Originally posted on Baking Fanatic:
Post updated Feb 14th 2018 (new photos) Rich, buttery biscuits topped with a very firm royal icing are always a joy to eat. While I have made these heart-shaped with simple heart icing embellishments, these are great made into any shape for eating at any time of the year: with…
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

My rich chocolate loaf cake with a kick of coffee and the crunch of fabulous walnuts: a combination that makes what I think is a perfect tea-time treat! This is a cake I have been making since I was a boy and whenever I make it, it is like greeting an old friend! Any cake …
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

I adore passionfruit and I need no excuses to use its fragrant sharpness in a dish: these macarons are filled with a simple passionfruit filling which cuts through the sweetness of the shells. The macaron shells are lightly colured with purple food colouring powder, decorated with melted white chocolate and are sprinkled with dried raspberries …
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Originally posted on Baking Fanatic:
Although I make macarons frequently, it is a first for me to do a macaron shape that is anything other than circular, so having seen meringue versions of snowmen in a shop recently I felt I had to make some as macarons….well, why not?! Looking online, it is little surprise that…
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

I love different flavours with biscotti so I have gone for what I think is a festive cherry and clementine version, studded with chopped pistachios. I have dipped the biscotti in chocolate here as I love the colour contrast you get, not to mention the lovely taste of dark chocolate that works so well with …
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

A chocolately nutty treat of such joy, these smooth bites melt in the mouth in an intensely luscious way. This is my version of the gianduja, a classic Italian sweet, and this recipe uses just 3 ingredients – well, four if you want to top it with dark chocolate! It might not be totally authentic, but …
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Originally posted on Baking Fanatic:
I adore a good biscotti, but have never been a fan of the (ridiculously expensive!) ones you can buy in coffee shops and the like that can be little more than an expensive work-out for the jaw! Flavour and texture are crucial in any biscotti: the taste should certainly pack a…
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This is a cake that revels in its simplicity and tastes wonderful. A very easy crowd-pleaser, it is perfect for so many occasions. I adore the combination of lemon and poppy seeds, and every bite of any poppy seed cake instantly transports me back several decades to cakes eaten with my gran. This is my …
Read Full Article
Visit website

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free year
Free Preview