Recipes, notes, seasons
We write here when we have something to say – usually about why the cream split, when strawberries carry the most sugar, and how to rescue an over-baked sponge. Not every month, but always from experience.
Kids don’t eat fondant, but they want it there. Modelled figures versus printed toppers, dyes that stain tongues, and a cake children actually finish.
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Aquafaba works instead of egg whites; coconut fat instead of butter does not always. Including the uncomfortable part — our kitchen is not a certified gluten-free facility.
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Bright Ethiopian filters, dark-roast espresso, and a dessert that will either lift your coffee or kill it. A practical cheat sheet for pairing.
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Ninety minutes, six samples, a calculator and one pencil sketch. The whole appointment from booking to deposit — including what usually changes along the way.
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Until 10 December it is calm; after the 15th we only take what we can physically bake. Deadlines, why gingerbread needs to soften, and why the shortbread is baked first.
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You can buy raspberries in December, but they taste of nothing and cost triple. A walk through the year from strawberries to roasted pears — including when we do reach for frozen fruit.
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One survives a whole afternoon on the table, the other starts weeping after an hour in the warmth. Here is when to use which — and why it is thermodynamics, not taste.
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Diameter, height, tiers and a slice that actually weighs 90 grams. We do the maths with you on the phone, but here is how to estimate it yourself.
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