Category Archives: Inspiration

Beautiful Pink Pillowy Raspberry Ripple Meringues

Right. I am really sorry I have not posted for a few days. There is, however, a reason for this.

I have spent the past few days conquering my own personal Everest, my Bête noir – these meringues.

As Alex’s mother will tell you, this is my fifth attempt at making these – I really wanted the recipe to be perfect, and it took quite a lot of whisking to get there! Inspired by Comptoir Gourmand’s beautiful meringues,  the recipe has finally been perfected and here I am, presenting it to you.

What you’ll need: (makes approximately 6 large meringues)

3 large fresh egg whites (OR three tablespoons of Two Chicks Liquid Free-Range Egg White. This excellent, pure egg white in a cardboard container can be bought from Waitrose, and it is fantastic when making large quantities of things such as meringues, as you don’t end up having to find ways to use up lots of egg yolks).

A pinch of salt

175 grams caster sugar

Natural red food colouring* (such as India Tree’s excellent Natural Food Colourants)

Edible Glitter (optional)

Equipment:

A whisk – preferably an electric one unless you have very big arm muscles

A large, clean bowl

A baking sheet, lined with silicon paper or greaseproof paper

 

Step One:

Preheat the oven to 150 degrees c. (If using an Aga, they will go into the warming oven.)

Break your egg whites into your mixing bowl, and add the pinch of salt. Whisk thoroughly until they have formed lovely stiff peaks – you ought to be able to turn the bowl upside down without the mixture falling out. As ever, when you think they are done, give them an extra minute!

When you are satisfied that they are stiff enough, whisk in the sugar, half at a time, and whisk until the mixture is very stiff and glossy.

Step Two:

Now, drop tablespoon-size blobs of the meringue onto your lined baking sheet, making sure that there is a few inches gap between each blob of meringue.

Once you have used up all your mixture, it’s time to swirl!

Step Three:

Take a toothpick or cocktail stick. Dip it lightly into the food colouring, and repeatedly poke holes into the meringue with your food-colouring-covered cocktail stick, refreshing each time.

It will look like this:

Now, once this is done, hold the meringue in place with a tablespoon and, using the cocktail stick, lightly and carefully swirl the food colouring into the meringue mixture, creating a gorgeous ripple effect.

Try to get the cocktail stick right into the meringue, so that the ripples run right through the body of it, and don’t just sit on the surface!

When you are happy with your shape and ripples, repeat with the next blog of meringue, until you have completed the whole tray.

Now, pop the tray into the oven, immediately turn it down to 140 degrees celsius (this is a trick I learned from Delia if not using an Aga, and is very good) and leave for exactly an hour, two hours if using the warming oven of an Aga.

Step Four:

If using an Aga, take them out after two hours. If using a normal oven, after an hour, turn the oven off but leave the meringues in there to cool for half an hour if you can; this will ensure that they dry out thoroughly, giving the best texture.

Remove from the baking sheet, ready to serve! I like to sprinkle a little edible glitter over mine because I think it looks gorgeous, but this is entirely up to you.

Step Five:

To serve, simply place the meringue in a bowl and serve with a handful of fresh raspberries and a dash of single cream. Just beautiful.

See you tomorrow.

Love,

Jessy xxx

Do you have any questions you’d like answered? Ever wondered how to make a bed properly, how to cook easy bread from scratch, how to make the perfect cake, how to get tough stains out easily and quickly? My friends, I am rubbish at many things but due to a strange addiction to Mrs Beeton in my early teens and a very accomplished group of friends and family, I have access to a fairly sizeable amount of domestic knowledge. Test me – send me your domestic conundrums and we will see what we can do!

*Note: I initially really wanted to make these with fresh raspberry swirls. I tried every variation I could, but every single version came out of the oven with brown swirls, from the naturally occurring sugars in the fruit, so I had to give up and use food colouring.

 

However, it really makes no different to the flavour, and as you can see, brown meringues are not quite so beautiful!

Advertisements

4 Comments

Filed under Ideas, Inspiration, Recipes

Healthy Autumn Comfort Food: Glorious Butternut Squash and Ginger Soup

I spent a lovely day with my mother on Wednesday, and she showed me what she had been growing.

It was utterly glorious; autumn was everywhere, in the crisp, cold air; in the fallen apples littering the floor mingling with the leaves…and in this simply beautiful butternut squash!

Being the best mummy in the world, she let me have it, and I ran back to London clutching it in my paws, trying to work out what best to do with it.

In the end, I decided on a classic, simple butternut squash soup. This recipe uses ginger and cumin for a touch of depth, and it fills the house with the most glorious aroma whilst it is cooking.

This delicious soup is easy, quick to make, and freezes beautifully. Just the thing on a cold autumnal evening; serve with a big hunk of good crusty bread!

What you’ll need:

A good knob of butter

One butternut squash (or two x 250g bags prepared cubed squash from any supermarket)

500ml good quality vegetable stock (If you don’t have any homemade stuff, I find Knorr Stock Pots really good)

One large onion, roughly chopped

1 clove garlic, roughly chopped

A few slices of ginger, finely chopped (or 1 teaspoon ground ginger)

1 teaspoon nutmeg

2 teaspoons ground cumin

Equipment:

A chopping board and sharp knife

A saucepan

A blender

 

Step One:

Melt a generous knob of butter in a pan under a low heat. Add your roughly chopped onion, garlic and ginger to the pan and let it gently cook down, stirring occasionally.

Step Two:

Whilst your onion, garlic and ginger are gently softening, cut the butternut squash in half. Scoop out the seeds with a spoon…

…and then cut into rough cubes.

Step Three:

By now, your onions, garlic and ginger ought to be beautifully softened, but not browned. Pop the butternut squash into the pan, and add the ground cumin and nutmeg. Enjoy that small, isn’t it glorious?

Step Four:

Now, pour in your vegetable stock , turn the heat up slightly, and pop the lid on your pan.

Now, go and have a glass of wine or something; let it simmer away gently for about half an hour, stirring occasionally, until the squash is softened. Take the lid off for the final ten minutes if you remember.

Step Five:

Put the mixture into the blender.

Blend until it is smooth, in batches if you need to. If you like, you can always skip this step and leave it chunky, but I find that blending it really brings out that amazing velvety-ness.

Step Six:

Pop it back in the saucepan, heat it gently, check the seasoning (I like lashings of black pepper with this soup) and serve.

Enjoy it on its own, or with a decadent knob of butter or Crème fraiche in the middle, with a lovely hunk of good bread. Bliss!

 See you on Monday. Have a glorious weekend!

Love,

Jessy xxx

Do you have any questions you’d like answered? Ever wondered how to make a bed properly, how to cook easy bread from scratch, how to make the perfect cake, how to get tough stains out easily and quickly? My friends, I am rubbish at many things but due to a strange addiction to Mrs Beeton in my early teens and a very accomplished group of friends and family, I have access to a fairly sizeable amount of domestic knowledge. Test me – send me your domestic conundrums and we will see what we can do!

5 Comments

Filed under Ideas, Inspiration, Recipes

Heaven Is Shaped Like A Meringue

Well, hello! I am back from holiday, over the jetlag, and feeling like a happy bunny. Who knew London could enjoy such gorgeous weather in October? (And the last laugh is on me, because it was bucketing down with rain in Phuket. But, I digress.)

I had a whole lot of posts planned about some delicious local foods which we stumbled upon on our trip – but that will have to wait. Because I got distracted. By a display of meringues.

Good Lord, have you ever seen such beautiful, blousy things? I was waddling through the city this afternoon on the way back from lunch with my sister and Daddy, and as I passed Leadenhall Market my eye was caught by a horrendously inviting stall, selling an array of gorgeous pastries – and these little stunners!

Naturally I almost farted in excitement and ran over to the stall and bought myself one of these meringues. The rest of the stuff looked gorgeous, too, but I am afraid that I only really had eyes for these.

The lovely, patient French gentleman manning the stall explained that the stall is run by Comptoir Gourmand, a lovely patisserie on Whitecross Street, EC1.

And, ladies and gentlemen, if their meringues are anything to go by, I will be fasting for a week and visiting this little place tout de suite.

My modest £2.50 investment bought me a heavenly meringue practically the size of my own head (I chose a beautifully marbled vanilla and raspberry specimen, but there were other varieties too) and upon abandoning my other business and rushing home to give my purchase the attention it deserved, I can happily say that this was one of the most glorious members of the meringue family I have ever had the pleasure of consuming.

Each meringue is huge and would happily feed four normal-sized people, or one very greedy Jessy. Light as air, with a beautifully crisp outer shell and gently squidgy centre, just the right amount of sweetness and perfectly shot with raspberry, this was as good as they come.

Go, meringue lovers, and buy one of these (Kitty, I’ll post you one). They will enhance your life immeasurably.

(I’m sure their other stuff is very good, too).

See you tomorrow!

Love,

Jessy xxx

Comptoir Gourmand, 126 Whitecross Street, London EC1

Tel: 020 7490 2828

Leadenhall Market: http://www.leadenhallmarket.co.uk

 

3 Comments

Filed under Ideas, Inspiration, Reviews

Guest Post: How To Make Mummy’s Elderberry Syrup

Homemade elderflower cordial is one of the loveliest, quintessentially British things around. It is utterly delicious served with everything from sparkling water for a yummy soft drink,  to champagne for a gorgeously refreshing cocktail.

Here, my mother kindly tells us how she makes her twist on this lovely classic: Elderberry Syrup.

This ingenious method really makes the most of the elderflowers and keeps for absolutely ages: hopefully it will inspire some of you to make your own!

‘I’m lucky enough to have a self-seeded elder tree in my garden (or maybe not so lucky – it’s in completely the wrong place and really annoys my neighbour!), but they can often be found in the hedgerows if you live in the country, or the farmers market if you don’t.

You’ll need to be quick, though; the berry season is about to finish!

I could have picked the flowers earlier this year to make delicious elderflower cordial, or even ‘champagne’, but I think elderberry syrup is even more delicious. Try it and see!

First, pick your berries. If they’re very high up in the tree (and the tree is yours) no problem – elders regenerate quickly so it’s a good idea to cut them down now anyway.

WARNING: From here on it it gets very messy: elderberry juice stains!!

Strip the berries (fiddly – some people recommend using a fork but I prefer to use my fingers, though they do get heavily stained), wash, place in a pan, cover with cold water and bring to the boil.

Boil it gently for about thirty minutes (don’t use an aluminium pan – it will ruin it!) You can include lemon peel, ginger, cloves etc at this stage if you wish – I had an old packet of mulled wine spices this year and that worked really well.

Strain off the juice. An ordinary small-bore sieve will do, but for maximum oomph (and fun!) either line the sieve with muslin or use a jelly strainer (I got the one in the photo for a song from Lakeland).

Squeeze the cloth as much as you like but don’t use a food processor as it will split the sour seeds inside the berries.

Then boil up the juice with sugar and lemon juice – I used about 1lb sugar and the juice of 1 lemon per pint of juice. Stir as it’s heating to dissolve the suger, then boil hard for ten minutes.

Leave to cool, then pour into sterilsed bottles to store – if you use pretty bottles it will make good Christmas presents!

Elderberry syrup should keep for ages if stored in a cool, dark place. It’s purported to be extremely good for coughs and all the other ills of winter – and it certainly lifts my spirits!

Try it drizzled over ice cream, or mixed into natural yoghurt (delicious on muesli). It tastes deep and dark and summery, and is bursting with Vitamin C.’

Thank you, mummy, for that awesome guest post!

See you tomorrow.

Love,

Jessy xxx

Do you have any questions you’d like answered? Ever wondered how to make a bed properly, how to cook easy bread from scratch, how to make the perfect cake, how to get tough stains out easily and quickly? My friends, I am rubbish at many things but due to a strange addiction to Mrs Beeton in my early teens and a very accomplished group of friends and family, I have access to a fairly sizeable amount of domestic knowledge. Test me – send me your domestic conundrums and we will see what we can do!

 

Leave a comment

Filed under Ideas, Inspiration, Recipes

Yummy Homemade Beauty: Vanilla, Oatmeal and Honey Body Scrub!

I am just as guilty as the next person of buying things ready-made when they can be much better – and cheaper – if made at home. All too often, convenience wins and I just let the shop do the work.

However, sometimes there can be immense pleasure in making and using something yourself which really does the job – and takes hardly any time at all.

This utterly delicious body scrub is the ultimate in do-it-yourself made easy; it makes a gorgeous gift (to a friend, or just yourself) smells and looks scrumptious, and does exactly what it says on the tin!

The sea salt in this scrub acts as a very good exfoliator – replace it with brown sugar if you would prefer a slightly less ‘grainy’ scrub, or if your skin is very sensitive.

The oatmeal absorbs and removes excess oil and impurities from your skin. The honey binds it together nicely, and is soothing to the skin. The almond oil keeps your skin supple and beautifully moisturised, and the lavender oil and vanilla extract just make it smell yummy!

Why not try replacing the vanilla extract or lavender oil with a different blend of essential oils? Play around with it; you’ll find the perfect combination for you.  Just remember – try not to use this scrub more than twice a week; that’s all you need.

What you’ll need:

3 tablespoons of coarse Sea Salt (or brown sugar, if you prefer)

2 tablespoons of Oatmeal

3 tablespoons of Almond Oil

2 tablespoons of Honey

1 teaspoon of Vanilla Extract

4 drops of Lavender Oil

Equipment:

Mixing bowl

Spoon

Airtight container

For the label:

A small piece of brown paper

Ribbon or string

Sticky Tape

Scissors

A pen

Step One:

Put all of your ingredients together in your mixing bowl, and give it all a good mix!

You can adjust the texture to your liking – put in a bit more almond oil if you prefer a looser, more moisturising texture, or an extra spoonful of honey if you prefer a denser, stickier scrub.

Test it on the back of your hand to check that you are happy with the texture.

Step Two:

Carefully spoon your scrub into the container you are using.

An airtight container is preferable, as it will mean that your scrub lasts longer; especially if it being kept in the bathroom where it can get hot and humid.

Step Three:

Now for your label!

You – or the person you are giving it to – want to know what’s in it. You can write the ingredients on it, if you are giving it as a gift – if it is for me, I usually just write what’s in the jar, and the month that I made it.

Assemble the items you need for your label, and cut a strip along the piece of paper about four times bigger than you would like your label to be.

Now, fold the label over four times so that it is nice and thick, and then trim the horizontal edges only.

You’ll see why in a minute.

Write what you’d like on your label…

…and then cover it carefully with tape.

This will seal it and make it waterproof – important for a bathroom!

Now, you can trim the vertical edges!

Once you are happy, take your piece of string and put a piece of sticky tape on the end of it.

Slide it carefully into the pocket of your label and press down so that it sticks. Then tape over it to seal the edges.

Step Four:

Now, attach your label to your jar (I just tied mine on to the lid) – and voilà! You have a beautiful, homemade scrub which would grace any bathroom.

Delicious.

See you tomorrow!

Love,

Jessy xxx

Do you have any questions you’d like answered? Ever wondered how to make a bed properly, how to cook easy bread from scratch, how to make the perfect cake, how to get tough stains out easily and quickly? My friends, I am rubbish at many things but due to a strange addiction to Mrs Beeton in my early teens and a very accomplished group of friends and family, I have access to a fairly sizeable amount of domestic knowledge. Test me – send me your domestic conundrums and we will see what we can do!

Leave a comment

Filed under Ideas, Inspiration

Recipe: Ridiculously Squidgy Seasonal Plum Cake!

We have just returned from a glorious Bank Holiday weekend in Emsworth with Alex’s family – and my parents, who popped over for lunch on Sunday!

Alex’s mother had a beautiful box of plums which needed using up so, on Monday, we decided to make them into one of my most favourite cakes in the entire world – Plum Cake.

This cake is one of the most amazingly squidgy cakes I have ever eaten.

This is for three reasons; firstly, it’s cooked as an upside-down cake (which I love doing – it makes such a yummy texture); secondly, it’s stuffed with ripe plums, which of course make the sponge very moist; and thirdly, if that isn’t enough, we have replaced a quarter of the flour with ground almonds for even more gooiness.

In short, this cake only just holds together, and it’s perfect for a Sunday lunchtime pudding.

(Serves 6-8 . Serve with a good dollop of cream!)

What you need:

220 grams butter

220 grams caster sugar

150 grams plain white flour, sifted

100 grams ground almonds

4 medium eggs

60 ml milk

1 teaspoon of cinnamon

1 teaspoon of good quality Vanilla extract

1 teaspoon of baking powder

A sprinkle of salt

Icing sugar, for sifting on top.

For the caramelised fruit:

Roughly 800 grams of plums

130g butter

150g light brown soft sugar

Equipment:

A 20-inch cake tin, well greased with butter (this cake does not rise a huge amount, so it doesn’t have to be any deeper than usual)

A food processor or large mixing bowl, wooden spoon and whisk.

Step One:

Preheat the oven to 180 degrees Celsius.

First, stone your plums. This is a cake baked for taste, not looks – it’s squidgy and messy and wonderfully homely and not neat at all!

Don’t worry about trying to slice the plums evenly, or you will start to squeeze out their lovely moisture – simply cut them into three lengthways, and remove the stone from the middle section, retaining the flesh.

Once all done, set aside. They will look something like this:

Step Two:

Now, you are going to make your caramel! Melt the butter very slowly in a pan on a low heat, and stir it until it is frothy and completely melted.

Then, carefully add the sugar a little at a time, stirring constantly, until completely combined. Don’t stop stirring or the caramel will separate (if this happens, don’t panic, just take it off the heat and stir frantically!)

When the mixture is a lovely brown colour and a smooth consistency, take it off the heat and pour it into the greased cake tin.

Now, place your pieces of plums on top of the caramel.

Remember that the cake will be turned upside-down, so this will be the top – so place them with their skins underneath so that they will show through.

 Again, don’t worry too much about neatness – this is a cake made for eating, not for looking at!

Step Three:

Next you are going to make the body of the cake.

Alex’s mother is blessed with one of the Holy Grails of the kitchen – an unspeakably sexy KitchenAid mixer, so I used this, but I promise that this recipe turns out fine if you are doing it by hand, as this is what I do normally!

Cream together the butter and sugar, and then in a separate bowl, combine the eggs and the milk, and give them a good old whisk with a fork.

Next, start beating the eggs into your butter and sugar mixture, very slowly, a little bit at a time.

Make sure it is all combined and try not to stop beating or the mixture will go a little lump (do not panic if this happens, either – it’ll still taste fine, I promise)

Next, add the baking powder, salt, cinnamon and vanilla extract, and give it a good whisk for a minute or so to get lots of lovely air in!

Step Three:

Now, carefully and gently fold in the flour and ground almonds, trying to keep the air in the mixture as much as possible.

When thoroughly combined, pour your mixture gently over your plums into the cake tin, and pop the whole thing onto a baking tray.

Place this in the oven – the mixture can be left at this point if you like, but make sure to place the tin on something, as if you are using a springform tin the caramel can leak out a bit (this happened to me at the weekend!)

Leave it in the oven for about 40 minutes – after 40, take it out and check it. It is done when the cake has turned a nice golden colour and a skewer comes out clean when poked through the middle.

If it needs it, give it up to an extra 10 minutes, but don’t overdo it or you’ll lose all that lovely squidgyness!

Step Four:

Once your cake is out of the oven, leave it to rest for five minutes. Now for the fun part!

Very carefully run a knife around the edge of the cake to loosen it, and open the catch if your tin is a springform. Then, (and you may wish to ask a friend for help here, if there is one available!) place your serving plate on top of the tin and, holding on tightly, turn the whole thing upside down!

Now, place it on a surface and gently lift the tin up to reveal your lovely gooey cake underneath. Give it a quick tidy up, if it needs it, sprinkle lightly with icing sugar and serve, ideally warm, with a great big dollop of cream!

See you tomorrow!

Love,

Jessy xxxxx

Do you have any questions you’d like answered? Ever wondered how to make a bed properly, how to cook easy bread from scratch, how to make the perfect cake, how to get tough stains out easily and quickly? My friends, I am rubbish at many things but due to a strange addiction to Mrs Beeton in my early teens and a very accomplished group of friends and family, I have access to a fairly sizeable amount of domestic knowledge. Test me – send me your domestic conundrums and we will see what we can do!

6 Comments

Filed under Inspiration, Recipes

Ridiculous Baking: How To Make A Book Cake!

Ok – this may seem like a weird post. Bear with me though, friends.

Last night, I was hosting my first book club. This made me feel very excited, and also very intelligent and bookish.

Therefore, I began racking my brains over something suitably bookish to serve.

So, I thought, why not make a cake? With books on it!

It’s surprisingly easy, I promise, and there are so many things you can do. All you need is a bit of patience. Why not make some book cupcakes? A birthday cake with someone’s favourite novel on it? The possibilities are endless!

Please Note: This is a post on decorating your cake, not making the actual cake. However, tomorrow I will be posting a really quick and pretty much foolproof sponge cake recipe, so you can use this if you wish.

What you will need:

A packet of plain white fondant icing. You can buy this in most large supermarkets, including Waitrose and Tesco.

Food colouring, in the colours of your choice

Icing sugar

One plain iced cake (tomorrow I’ll be doing a quick foolproof sponge cake recipe, if you need a hand with that)

Equipment:

A rolling pin

A sharp knife or flat-edged spatula

Step One:

Decide on the size of your book. This does not have to be exact but if you have space limitations – for instance, if you are putting these on cupcakes – you don’t want to make them too big.

Now, take your piece of white fondant and cut a little off the end. The first thing you are going to do is make the pages of your book.

Sprinkle your worksurface with icing sugar; in this case, icing sugar works the same as flour when rolling dough, in that it stops the fondant from becoming overly sticky when the heat of your hands warms it.

Roll out your piece of fondant to approximately the thickness of a pound coin; this is just a rough guideline – your books can be as thick or thin as you like.

Now, trim your rolled out piece of fondant until it is in a neat rectangle. This will be slightly smaller than the eventual size of your whole book.

Step Two:

Now you have the pages, you are going to make the cover! Take a piece of fondant roughly twice the size of your pages. Don’t worry about taking too much; fondant is very versatile and can always be re-used.

Now, decide on the colour of your jacket! In my case I went for pink.

To dye your fondant, pick up the fondant in your hand and gently dab a small drop of food colouring onto the fondant. Start to squish and roll it together in your hand – don’t worry, the colour will wash off your hands.

Keep rolling, squishing and kneading the fondant until the colour starts to distribute evenly throughout your block of fondant. If you want to make the colour more intense, just add an extra drop of food colouring.

After a couple of minutes, your fondant will begin to look marbled, like this:

You can make different shades by mixing food colouring exactly as you would using paint – for example, add a tiny drop of blue to a bit of red to make lilac.

Keep kneading until the colour is nice and even, and it is the shade you want.

Step Three:

Sprinkle a little more icing sugar on your worksurface and gently roll your coloured dough out until it is nice and thin – ideally, a couple of millimetres, or whatever thickness you are happy working with.

Make sure it is more than twice the size of your block of ‘pages’.

Place it next to your white block of ‘pages’.

Before you go any further, carefully tidy up the edges of your ‘pages’ by gently pressing the flat end of your knife or spatula into the fondant and moulding with your fingers until the edges are as neat as possible.

Step Four:

Now, carefully pick up your block of ‘pages’, and place it into the centre and slightly to the right of your rolled-out piece of coloured fondant.

To make the jacket, simply cut around the white fondant leaving a millimetre or so each side.

Carefully fold the left side of the jacket over the pages, mark the edge, fold it back and trim it off, so that it is the same length as the underneath side.

Step Five:

Now, gently lift the left side of the ‘jacket’ up and fold it over your ‘pages’.

Hurrah, you now have the basic shape of your book!

Step Six:

Before you proceed, neaten the edges of your book up as before, using the edge of your knife or spatula.

When you are happy that it is as neat as possible (not easy, I know, when you are working with something this small), you are ready to make your spine.

Using the edge of your knife or spatula, simply press into the left hand side of your book shape very gently, to create an indentation to resemble the binding.

Step Seven:

Now, gently pick up your book (a metal cake slice works well for this) and place it carefully on a plate. Leave it here for about thirty minutes until it has hardened slightly and is no longer quite so squidgy. This will mean that it keeps it shape when you put it on your cake.

Step Eight:

Repeat as many times as you like! Be creative – make different sized books with different coloured jackets.

You don’t have to make them all closed, either; you can have lots of fun making them appear half open, such as my slightly poor (and rather rushed) attempt below:

Step Nine:

Now for the final step – you need to give your books titles! Obviously you can choose whatever you like.

Short titles are the easiest – I chose Jane Austen’s ‘Emma’ and Jilly Cooper’s ‘Score!’ (amazing book) because they were one-word and easy, and Waugh’s ‘Vile Bodies’ because that it what we were reading in book club that evening (although, ‘Vile Bodies’ did resemble ‘Vile Boobies’ a bit which was highly unfortunate).

You can pipe these on with writing icing, which is easiest, in whatever colour you like, or you can use melted white chocolate (which I did; however, this did prove to be extremely fiddly and I wished I had used icing instead).

Step Ten:

When your lovely books are all finished and have hardened slightly, and you are ready to decorate your cake, simply pick them up very carefully and stick them to the top of your cake using a blob of slightly cooled, melted chocolate (a little bit of jam or buttercream also works well).

Now, sit back and admire! Yay, you made a book cake!

See you tomorrow.

Love,

Jessy xxx

PS: Journalist extraordinaire Kat Brown has featured this cake on the utterly fabulous Domestic Sluttery. Yay! xxx

Do you have any questions you’d like answered? Ever wondered how to make a bed properly, how to cook easy bread from scratch, how to make the perfect cake, how to get tough stains out easily and quickly? My friends, I am rubbish at many things but due to a strange addiction to Mrs Beeton in my early teens and a very accomplished group of friends and family, I have access to a fairly sizeable amount of domestic knowledge. Test me – send me your domestic conundrums and we will see what we can do!

2 Comments

Filed under Ideas, Inspiration, Recipes