OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins
A few weeks before the birthday party I did a practice run of the cake to get to grips with using fondant icing and the recipe I’d tried out – MaryBerry’s Madeira Cake – went down so well with everyone there was no question that I’d be using it for the real thing
If MaryBerry had laid eyes on them, she wouldn't have said they had a soggy bottom, she'd have said they didn't have a bottom at all - but when the bottom falls out of your world cakes, this is the ultimate rescue recipe
And the winner of the LOVELY book, MaryBerry’s Ultimate Cake Book, goes to………. Vanessa from Cakes and Teacups for her LOVELY Black Forest Gateau, as this was the FIRST time she has ever attempted anything like this, and she will really benefit from the Mary Bery book as a novice cake maker, plus, her Black Forest Gateau was GORGEOUS
The puff pastry was soggy (had a soggy bottom, as MaryBerry would say), and in an attempt to fix that, I overcooked the meat AND set the baking paper underneath it on fire (don’t place those things too close to the grill, people)
I made this one last year using MaryBerry’srecipe. Omit the sherry and cranberry sauce too. I will substitute the cream in the ganache for tinned coconut milk, and I will use whipped tinned coconut milk for the filling (if you don’t know how to do that then follow this recipe by Minimalist Baker…a favourite blog of mine)
Yet, when it comes to cake, I’ve noticed that the current trends are moving away from the ‘Simple Life’ with combinations and decorations that would make even MaryBerry raise an eyebrow
So for the gluten challenged, avoiders, doubters and downright difficult among us, how do we get the same thrill that MaryBerry, Paul Hollywood, Mel and Sue and the contestants are delivering into our living rooms of a Tuesday evening
ANZAC BiscuitsThis version of ANZAC biscuits – as tradition dictates – is very close to the original recipe, and comes (loosely – we just looked at the pictures and ingredients) from a MaryBerry book found in a friend’s cupboard
