This Christmas I decided to "pimp up" my gingerbread a bit, after a last minute inspiration. I saw a photo of this cake, literally a day before making the cake and decided it's an absolute must this Christmas. I really like how the cake combines gingerbread and gateau type cake features, it's both presentable and delicious. The cake (4 layers): 150 g honey (liquid) 200 g butter or margarine 500 g plain flour 3 yolks 4 tbsp milk 1 tbs purified soda 100 g sugar 1 tbsp ground ginger 1 tbsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground cardamon 1tsp ground cloves a pinch of ground black pepper Combine the ingredients in a large bowl - as it's really hard to do, you may be best off using dough whisks on a food mixer. Cover the bowl with cling film and put into the fridge for 24 hours. After that time, divide the dough into 4 parts, place on a baking paper-lined baking tray and bake in 180C for about 15 minutes. Leave to cool.   The cream: ...

The first batch of edible season decorations is ready, and I must admit that the temptation to eat them rather than put up, is really strong! After long hours of kneading, cooling, and rolling the brittle gingerbread dough, which was incredibly adamant in falling apart, there was a fair bit of icing and decorating, but it was worth it. So far, the flat is filled with Christmas smell, and I can't wait to put the cakes up! To make gingerbread cakes you need: 2 and 1/4 cup flour 1/4 cup honey 1/2 cup icing sugar 1 egg 5 tbsp soft butter 1 tsp baking soda 1 tbsp cinnamon 1 tbsp ground ginger 1 tsp ground nutmeg 1/2 tsp ground cardamon 3 ground cloves 1 tbsp cocoa powder (if you wish for a darker shade) In a large bowl mix flour, sugar, soda, and spices. Melt butter on a hob and add honey and stir until they blend, then pour into the bowl with other ingredients and crack in the egg. Knead until the dough is smooth. Cover the bowl with cling film and put it in the fr...

I really like making cakes. Although I have a really sweet tooth, I could venture to say that it is the making of the cake that I enjoy the most, eating it is just an extra :) Carrot cake is one of my favourites, and really easy to make, I guess it could be labelled "fool proof". Initially I used to make it without the icing - I would simply sprinkle icing sugar on top. Yet, I must admit that the icing definitely gives the cake the finishing touch, and fantastically complements the flavour. For the cake you need: 3-4 large, sweet carrots (the quality of carrots is crucial here - they can really spoil the cake if they aren't sweet enough) 1 apple 2 large cups of flour (250 millilitres) 1 large cup of sugar 1 large cup of oil 4 eggs 2 teaspoons of baking powder 1 heaped teaspoon of cinnamon Peel and finely grate the carrots. Mix flour, sugar and baking powder and cinnamon in a large bowl, add the eggs and oil, stir in grated carrots. Mix all the ingredients we...