A traditional, 19th-century English dessert, the Bakewell Tart is one of those fairly simple recipes that remains a classic because it is just that good. It's undergone different variations, and this one doesn't use raspberry or strawberry jam, or include fondant icing on the top like many of the commercially produced. It also includes not... Continue Reading →
Well, I just can't let the occasion of a royal coronation pass me by without recognizing it in cake somehow! (Personally, as significant, and full of pomp and circumstance a coronation is, isn't it really all about the food?! Coronation recipes are already flying around the internet, I see.) With the Windsor family's strong links... Continue Reading →
Although I am a tea girl through and through, I do enjoy the occasional milky coffee. And the idea of doing a coffee-flavored cake has been on my mind for awhile now. This little delectable little confection is a take-off on Mary Berry's Cappuccino Cake in her Baking Bible book. (Which, I might add, has... Continue Reading →
I've never been a huge fan of sandwich cookies (though full disclosure, I have been known to enjoy the better part of a package of Bourbon Creams when I get the chance!). But I saw these two recipes and thought they both sounded wonderful, and thought I could "pretty them up" a bit for teatime.... Continue Reading →
I'm probably taking a few liberties calling this a drizzle cake, since the drizzle doesn't go over it while it's still warm. I was working in between family weekend events, so baked this one night and didn't get a chance to finish them until the next day. Also, one of the reasons the glaze soaked... Continue Reading →
You've probably figured this out already, but I think every afternoon teatime should be made special, a safe place to step away from the cares of life. Whether you're using fine bone china, porcelain mug or pottery - make it one that you love, that has meaning, and that creates a setting you can relax... Continue Reading →
I felt justified calling these my "Spring" cookie butter tarts because of the cookie flowers decorating the top of the tart. I mean, cookie butter is brown, what can you do?! As are the tart dough (paté sablée), chocolate and caramelized hazelnuts, all other components of this tart. This time, I just didn't feel like... Continue Reading →
I stumbled across this recipe and was intrigued firstly by the name of it - it sounds quite springy, does it not? Though I suppose anything with flowers hints at spring! I've also never done a boiled icing, but how could brown sugar, butter, cream and coconut not be simply amazing on top of cake?... Continue Reading →
Very Nearly Teatime 