So after a winter in working in France I am finally back in the UK, and while it’s safe to say it has been an amazing 5 months I am ready for a detox, a really good sleep and a break from alpine carbs. While I would be quite happy never to see tartiflette or beef bourginon again in my life, I have certainly missed my kitchen and actually being able to bake with any ingredients I want. So, 3 days back in after my friend Jess’s birthday, I have my first post of the Summer for you which has to be the height of originality: chocolate and vanilla birthday cake.
It’s safe to say that some of my blog posts this season haven’t quite gone to plan, and this instance is no exception. However, in this instance that might not be such a bad thing! Ladies and gents I give you what is literally a heart attack in a bite: the double chocolate orange caramel ‘monster’ cake!
Even though you probably all already know (because it’s basically all I’ve been blabbing about for the last month), I’ve finally moved to La Plagne for the 17/18 winter season! In the attempts to try and keep up my blogging (long may it last) I decided to keep things simple this week: in theory you can never go wrong with lemon drizzle.
I have mentioned in a couple of my posts recently that I am off to France at the end of next week. This, of course, was a great excuse for a night out and allowed me to inflict my baking on my friends who, surprisingly, still put up with it!
Since I’m jetting off to France soon, I thought I’d treat you all to a cheeky mid-week blog. But, since it’s also my Grandma’s birthday, I will keep it fairly brief as I have a meal to rush off and cook (don’t look too happy, I don’t ramble that much!).
Even after the chocolate and marshmallow birthday cake I posted for Lauren’s birthday a couple of weeks ago, I am taking the risk of being repetitive and posting yet another chocolate cake. But this time, it’s covered in Brownie (cue the drool).
French Fancies have been on my baking bucket list for years, so I thought I would use my moving to France in a few weeks time as an excuse to finally give them a go. Hopefully I will be able to continue my blogging while I’m over there, but since I’ve actually started writing this post before they are even near to being ready, it might not be such a shame if I can’t due to baking-related shame.