Schiachiatta Con Uva

Although I usually class myself as semi-decent at baking, in this post I am instead making some claims towards telepathy and the power of reading minds. If you’re anything like me, you will probably look at this post and one ‘word’ will come to mind: ‘eh?’. However it is with reluctance that I admit that this is a pretty good representation of not only this bake, but my entire week. My brain does seem to have been in a semi-fried state for the last couple of days at least, but this is not stopping me from bombarding you with another post where I think it’s a good idea to bake bread in a cake tin.

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Caramel Shortbread Cake

Although I do in some ways feel I need to apologise for the abundance of cake on my blog recently, I feel like I can be forgiven considering the circumstances. Although baking is, on the whole, definitely more subjective I would have to contradict that in this instance: if you do not like the sound of caramel shortbread and cake combined then, I’m sorry, but you’re wrong.

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White Chocolate and Raspberry Cookie Cake

In the wise words of the cookie monster, ‘C is for Cookie, that’s good enough for me’. And, unfortunately for Hayley, it’s going to have to be good enough for her too. My decision to make Hayley a cookie cake for her 23rd birthday was, however, not solely sparked by my desire to use what is the most overused quote in blog posts about cookies, but because I have been meaning to try it for ages. And if you have ever had a birthday cake from Millie’s Cookies, you will understand why. Let’s put it this way: if it’s anywhere near as good as the original Hayley is going to have to make a dash with it before I stop plucking my eyebrows, start taking some testosterone supplements for a more gruff sounding voice and dye myself blue as an excuse for petty cake theft.

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Orange, Rose and Pistachio Vasilopita

Although you could argue I have already done one new years post with my hazelnut and salted caramel pavlova, I am arguing that two cannot hurt, especially since this is technically my first bake of the new year. However, for me the decision to make a Vasilopita is somewhat contradictory: although it is traditional in certain cultures at this time of year, I couldn’t even say the ruddy name of the thing until I googled it!

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Hazelnut and Salted Caramel Pavlova

So first things first happy new year everyone! Now we can all happily wave goodbye to 2016 with a general sigh of relief and look towards a hopeful 2017 with it’s first few sober and sweaty months at the gym until we all discover wine and chocolate again. Let’s face it, it’s going to happen, and I will be here with my blog helping you all fail along the way (cue evil laugh). But on a more positive note, I hope you all had a wonderful new years eve (and I do wish you luck really). Anyway, back to the baking…

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