In the time since Sam's birthday, life seems to have been incredibly busy and I have had very little time to myself, never mind time to indulge in much baking. In the main, I've had to enjoy others doing it through Great British Bake Off, and while it's been great watching how things panned out (congratulations to John Whaite, this year's winner), it's been too long since I've been in the kitchen for a proper baking session. I'm hoping to rectify that this weekend, and I must admit my baking break has certainly given me some time to plan a few things, which I'm really looking forward to trying out.
|Ready for baking|
|Fresh from the oven|
|Caramel cake - with some extremely naff feathering|
|Looking more like the book - but then I overwhipped it!|
I really love the idea of this cake though, and will definitely try it again - the salted caramel glaze tasted heavenly - but I may just have a go at doing it my own way.
|Melting the butter and sugar for the gingerbread before adding the flour and spices|
|Looking rough but tasting heavenly|
I had overfilled the moulds slightly, so they rose above the edge. But once baked and left to cool, they little biscuits tasted heavenly. Even Ben, who doesn't normally like gingerbread, decided he wanted to finish the lot before I got a chance to take any pictures of them out of the mould. I was left with one to taste, which Sam promptly decided he was going to literally snatch out of my mouth. Oh well, Sam enjoyed it too and it kept him occupied, gnawing away happily, for the next 10 minutes or so. So you live and learn.
The highlight of the last few weeks though, was the Sourdough class I did with Elisabeth of Cardiff's One Mile Bakery. You may recall my previous post about my Sourdough exploits (read it here), and Dan Lepard's method is the one that worked best for me. However, I've always found that the best way to learn is to have someone who knows what they are doing show you - as you can then ask questions and get instant feedback. I came across One Mile Bakery searching for artisan bakers - and I'm so glad I did. Elisabeth runs her bakery by way of a subscription service, delivering her hand made bread, soups and preserves within one mile of her home. Sadly, I live outside the mile, so don't qualify for the subscription service, but I was pleased to find that she runs classes, and so signed up for the 'Introduction to Sourdough' class.
|The product of our day's labour|
So that's what I've been up to. Hope you've had a good few weeks.
That ol' baking itch is definitely back, so I'll be hopefully posting something special in the next few days.