Cakes – The Soggy Bottom

Easter cake (no tools required!)

Posted on 10th Apr 202215th Apr 2022 by The Soggy Bottom

When you’re first getting into cake decorating, it’s easy to be fooled into thinking you need a million special tools to create a professional looking cake.

Well STOP RIGHT THERE. Before you go rushing to Lakeland (the motherland), and break the bank on a turntable, airbrush and edible pigments, give this no tools Easter cake a whirl.

This super cute Easter cake is a great one to make with young sprogs because no special tools or skills are needed, what a win!

Now before you all start coming for me, I did use a piping bag (I know, the shame), but no nozzle and the same effect can be achieved by snipping off the end of a zip lock bag!

Before we get crackalackin, here’s some nawti kitchen goss:

Kitchen Goss

A new month, a new obsession, this time it’s below deck. Sorry, how have I not discovered this gem of a tv show before now?!? It’s everything I love – drama, relationships and boats – all rolled into one. #boatlover

The obsession has taken a new turn and I’ve now convinced myself that yachting needs to be in my life.

Yes, I was the world’s worst waitress so the silver service of the stews might not be for me.

Yes, I have the upper body strength of a malnourished 12 year old so deckhand would also be a struggle.

Yes, I nearly drowned trying to surf in Scarborough so sea safety isn’t my forte.

But haters gonna hate, the ocean is my calling. See you on the waves #yachtie #seeyounextcharter #steworcrew 😈🤘🤪

Anyway back to decorating…

I’ve made a short vid showing how to recreate this cake at home, but if you really love reading there are written instructions below!

Ingredients

Cake recipe of your choice (I did coffee because I’m officially an adult and like the taste of coffee now)
Buttercream (enough to fill and ice the cake, and to make little chickies)
Piping bag/freezer bag/zip lock bag
mini eggs (I used a total of 6 small bags, but I rek like 2 big ones would be fine)
Sprinkles
Food colouring (yellow, black, orange)
Optional – cocktail sticks
Optional – gel icing pens (available in any supermarket)

Method

Get your cake of choice baked and cooled
Make some classic American buttercream (or try this recipe if you’re being fancy: https://the-soggy-bottom.com/2020/01/31/italian-meringue-buttercream/ )
fill between the layers of your cooled cakes, and crumb coat (put a thin layer of icing around the whole outside of your cake)
Chill in the fridge!!! This step is really important if you want a clean looking cake (need at least 30 mins I would say)
Get a decent blob of buttercream (but save some for the chicks) and spread over your chilled crumb coated cake, it doesn’t really need to be super neat because we’re going to cover it all up anyway so just whack it on!
Pop that back in the fridge to firm up
In the mean time start prepping your decor
Colour most of your remaining buttercream yellow
Plop into a piping bag (or freezer bag)
If you do the next step on greaseproof paper or tin foil it will make it easier:
Snip off the end and pipe a big blob, then a smaller blob on top to make your chicks
Freeze these for 5 mins – you’ll then be able to pick them up and handle them much easier
Colour tiny amounts of buttercream black and orange, and use a cocktail stick to place these on the chick to form eyes and beak
TOP TIP – if you want to make this step easier, buying the gel icing pens from supermarkets are really useful for small details like this
Get your cake back out the fridge and chuck some mini eggs on
Cut out a small circle from paper and place on the cake
Fill the surround with sprinkles and push them in a bit so they don’t all fall off
Peel off your paper, and place your chickies in the centre
All done!!

Right well that’s the end of that.

I hope you all have a fabuloso Easter.

Thanks for reading, lots of luv, Han x

Cakes, decoration

Covid Christmas Cake

Posted on 21st Dec 202121st Dec 2021 by The Soggy Bottom

Nobody under the age of 65 actually likes Christmas cake, but it’s a tradition in our house to rustle one up every year. This was last year’s crimbo cake – a cheeky little covid reindeer 😉 At the time I thought this would make a fun ironic post for this year, but as I’m sat in iso in my oodie and a Santa hat, the joke is well and truly on me 😦

Kitchen goss

The real tragedy of the story is that I’ll have to wait to get my paws on the Christmas treats cupboard. Normally I’m plumping up nicely for at least a week and a half before the big day. Honestly never craved a chipolata so much in my entire life.

If ANYONE at home opens the choccie wreath without me I’m actually exiting the family. You have been warned.

Also bit of a side note but we went to Lapland when I was a kid to see our big man Mr Christmas and I swear we drank reindeer milk. I have been telling people this story and they look at me like I’m really weird so please can someone from my family confirm if I’ve drank reindeer milk or if I’m a big fat liar please. Xoxo

Anyway back to biz – if you want to find out how you can make your own limited edition omicron Rudolph, keep watching…

I don’t know what this jazzy crimbo backing song is but kind of love it

If you can’t stand to watch the vid with iMovie’s version of sleigh ride playing, then here are some written instructions

If you would like to rustle up your own cake to go with the reindeer, here’s my blog recipe from 2 years ago now – wowee I’m an actual oldie https://the-soggy-bottom.com/2019/12/16/christmas-cake/

Ingredients/equipment

Fondant icing – I would just get 1 pack of white and colour a big blob brown, and smaller blobs black, red, light brown, blue and white
Food colouring if colouring your own
Toothpicks
Water/edible glue – you could use super glue but I wouldn’t recommend health wise x

Method

Make a big brown pointy blob
Stick a tooth pick in it and leave a bit of it poking out to hold the head later
Roll out a brown sosig
Chop in two
Make it look like a hoof and glue that on with your water
Before you do the arms make a little light brown oval for the belly
Repeat the sosig thing for the arms
Make another brown blob and use your finger to make a horizontal indentation which will form like the transition between nose and eyes
Red blob for nose (unless you want to make an ordinary reindeer)
White blobs squished for eyes, put black blobs on for the pupils
TOP TIP – to make the eyes look more realistic/cute put a tiny blob of white in the corner of the pupil
To make the antlers shove a stick of black fondant onto a cocktail stick and form little branches off the top
To make the mask roll out a bit of blue fondant, make little lines on it with the cocktail stick, then glue this on the face – make sure you CoVeR tHE NosE anD MouTH
Shove it all together
Bish bash bosh

Okay and that’s the end of it. I know I’ve not posted in a while, I’m an incredibly busy and popular person I simply cannot keep up x

Hope you all have a very merry crimbo (hopefully covid free).

Wash your hands, wear a mask, get your vaccine cya x x x

Cakes, decoration

Honey celebration cake

Posted on 3rd Oct 202125th Feb 2022 by The Soggy Bottom

Being from manny (well not really but I say I am when I’m on holiday) we love a good bee. So for my mum’s big bday bash I thought there’d be nothing better than a bee themed honey cake!

Layers of honey cake, with honey cream cheese buttercream AND a honey butterscotch drip all topped off with lots of bee goodies. I may have gone overboard but I feel like too much is never enough – am I right or am I right?

Anyway on to the kitchen goss…

Kitchen goss

I used to be a sick sledger back in the day, so at the start of the year I took the plunge and joined snowboarding society. In hindsight signing up for the January trip may have been a little optimistic, but COVID trashed those plans anyway (but probs saved me from a trip to mountain rescue.)

Didn’t get there, but did get a tshirt so who’s the real winner? Gonna start trotting around uni repping this so everyone knows I’m cool and sporty.

Cba just want to live my best chalet girl life and find a hunk to shred it on the snow with me (any semi good looking snowboarders send your applications in pls and thanks x)

#OOTD

Okay back to the cake, it’s a long one so get comfortable my loves…

Okay I’m not taking creds for this recipe, it comes from the wonderful “The Cake Blog” – check out their website here! https://thecakeblog.com/2015/07/honey-butter-cake.html#respond

Ingredients

FOR THE CAKE BOARD
1 cake board (bigger than the size of cake)
Fondant icing
Yellow food colouring
Gold luster dust
Hexagon cookie cutters
FOR THE HONEY SPONGE
500g plain flour
2 tsp baking powder
280ml buttermilk
130g honey
2 tsp vanilla
225g unsalted butter (or salted if you want, go wild luv)
315g caster sugar
4 eggs
FOR THE CREAM CHEESE FROSTING
225g cream cheese
340g unsalted butter
80g honey
600g icing sugar (more if it needs thickening)
FOR THE GLAZE
65g caster sugar
75g honey
120ml double cream
1 tbsp butter
FOR THE DECOR
Fondant
Pearl/gold luster dusts
Yellow and black food colouring
Wire
White choccie
Bubble wrap

Method

Right I’m gonna try and make this short because nobody wants to read a hefter recipe
CAKE BOARD
Roll out your fondant
Brush some water on to the cake board
Lay fondant over and cut off excess round the sides
Decorate with the hexagons and use a brush with gold luster dust to emphasise the hexagon boarders
HONEY SPONGE
Preheat the oven to 180C
mix the flour and baking powder in a bowl
In another bowl mix the buttermilk, honey and vanilla
In a 3rd bowl (lot of washing up I KNOW) beat your butter and sugar until pale and fluffy
Add the eggs one at a time
Gradually add wet and dry ingredients, starting and ending with the dry
Mix until combined
Grease some cake tins of your choice
Plop in your batter
Bake for 30mins ish or until they look golden and a toothpick comes out clean (crumbs are fine, wet batter is not)
let those bad bois cool
HONEY FROSTING
beat butter and cream cheese
Add icing sugar
Add honey
Beat until it looks like icing
HONEY GLAZE
Whack sugar and honey in a pan
Heat and stir until sugar has dissolved
Continue to cook without stirring (you can swirl the pan) until it turns golden brown
Remove from heat and stir in cream
Add butter and stir
Let cool completely
DECOR
FONDANT BEES:
Blob of yellow fondant
Lay on stripes of black fondant (gluing on with water)
Make eyes out of white and black blobs
Cut heart shapes out of paper and push them into the back of each bee to make wings
Curl wire by wrapping round a pencil, then stick one end in each bee (you can round each end to make them more secure inside each bee)
Leave to dry
CHOCCIE HONEYCOMB:
melt some white choccie
Smooth over bubble wrap (make sure you’re using the bubble side otherwise you won’t get the indentations!)
Make sure you put a thick layer on otherwise it’ll just break (I like to do it thick enough so you can’t see the bubble wrap underneath the choccie)
Leave to set
Then break into pieces
Brush with luster dust for extra pazazz
FONDANT HEXAGONS
roll out different shades of yellow fondant
Cut out with hexagon cutter (I used the same size for this)
Brush with luster if you wanna
ASSEMBLY
cake with frosting in between layers
Leave this to set in the fridge before you try and ice the outside
Then plop frosting on the outside and smooth
Again SET
Add glaze
Set
Put on cake board
Add all your extras
Reward yourself for all your hard work with a massive slice x

Wowee ok that was so long, well done if you’ve made it to the end of that

Right I’m exhausted after all that so I’m gonna head off.

Luvs ya, bye x

Cakes, Other Treats

Chocolate Orange Slutty Brownies

Posted on 12th Feb 2021 by The Soggy Bottom

Yes they are as cheeky as they sound. If you’re at slimming world then close your eyes, cos these bad boys are SINFUL.

Cookie + jaffa cakes + brownie + Terry’s chocolate orange = a lot of layers, a lot of fun.

Everybody loves a classique brownie, but honestly these are just on another level. If you still need more convincing, here’s some feedback from my scavenger housemates who polished off the entire tray within 24hours.

Continue reading →

Cakes, decoration

Tropical Traybake

Posted on 22nd Jan 2021 by The Soggy Bottom

Since nobody has been able to jet off to Benidorm or any other exotic location this year, it’s time to bring the sun to us with this tropical traybake.

This orange and passionfruit cake will provide the sunny vibes, but if you really want to recreate the ‘Brit on holiday’ experience, then you’ll also need to do the following:

wear a ridiculous tropical shirt (bonus points if it matches with the rest of your travel companions)
get up at the crack of dawn to ‘save the sunbeds’
burn to a crisp on the first day
say it’s boiling at least 17 times a day
learn how to say hello in the local language, then proceed to speak English

Before we get into the nitty gritty of the recipe, here is this week’s (very embarrassing) kitchen goss

Kitchen Goss

I can’t quite believe I’m exposing myself this much on KG, but this is too funny not to share.

So I recently rediscovered this voice memo I made in 2018 when I was revising for my chemistry A-level. I must’ve seen a pinterest thing on creative ways to revise or something, because something unholy possessed me to make a song about electrophilic addition.

Yes it’s to the tune of ‘These Words’ by Natasha Bedingfield

Yes it took me all day to write (and I couldn’t even make it rhyme)

Yes the full version of ‘Mechanisms Mix *flame*’ is available on soundcloud

I can’t bring myself to listen to the full thing, and safe to say I will never be doing that again.

Back to the bake…

Ingredients

FOR THE CAKE
225g butter
225g caster sugar
4 eggs
225g self raising flour
1 orange – zested n juiced
1tsp vanilla extract
FOR THE ICING
150g butter
300g icing sugar
3tbsp passionfruit curd (or adjust to your taste)
1tsp vanilla extract
gel food colourings

Method

whack your butter and shug in a bowl and beat until light and fluffy
add eggos one at a time
fold in flour, orange zest, vanilla and 3/4 of your orange juice (save the remaining quarter for icing time)
Whack this in whichever tray tickles your pickle, make sure to grease and line it
bake for 20-25 mins at 180C (or if your oven doesn’t have numbers on it like mine, then just take it out when it looks golden and a knife comes out clean when you poke it in)
Whilst that’s cooling you can crack on with the icing
whip up the butter and icing sugar
add the orange juice and passionfruit curd to your taste (it can be quite zingy)
if you want to decorate with painted buttercream flowers then split icing into bowls and add colourings of your choice (gel food colourings work best here)
once the cake is cool, remove from the tin and spread over a base layer of icing
Let this set up in the fridge – very important step otherwise going to be difficult to add more buttercream on top!
once harder to the touch, get the cake out and get creative
I ‘painted’ flowers onto mine, which is a technique I’ve been wanting to try out for ages, but go with whatever you feel looks fun n fresh

If you’re interested in how I decorated my traybake, then take a look at this very speedy vid below.

Thanks for reading, lots of luv, Han – KG x x x

Cakes

Lemon Celebration Cake

Posted on 11th Sep 202019th Dec 2020 by The Soggy Bottom

We’re taking it back to my baking roots – the birthday cake. When I had first properly got into baking about age 12, the fondant bday cake was my stomping ground. Now, fondant isn’t what all the trendy kids want (youths these days grrr), so instead we move over to buttercream cakes – tastier, but harder to make look semi-decent.

This is one of my first buttercream cakes and went a bit off the rails with it. Feelin like one of those edgy art people and off to get a very short fringe cut to fit my new persona. Honestly, just call me Bob Ross x

Before we move on, here’s this week’s KG…

Kitchen Goss

I’m back in L town after TOO long. My cave is finally decorated (yes the nawti Mary Berry poster has made a return.) Despite all odds, my houseplants have survived their first week (hello Miss Greenfingers). I won’t do my washing until I have 1 sock and an age 12-13 T-shirt left. My housemates don’t hate me yet – give it another week girls 😉 and my diet has gone back to exclusively sour skittles and spag bol. IT’S. GOOD. TO. BE. BACK.

Ingredients

For the sponge:

340g butter
340g caster sugar
6 eggs
340g self-raising flour
zest of 3 lemons

For the lemon syrup:

85g caster sugar
juice from 1 1/2 lemons

For the buttercream:

3 tbsps lemon curd
swiss meringue buttercream or Italian meringue buttercream (basic recipe link here, you will need 2 or 3x this recipe:)

https://bitchesthatbake.home.blog/2020/01/31/italian-meringue-buttercream/

For the splashes:

4tbsps icing sugar
1-3tsps water – add until very drippy

Decor:

Isomalt splash – tutorial coming soon don’t panic
cake board covered with fondant (optional)

Method

preheat oven to 180C and line 3 6inch round cake tins with baking paper
beat your butter and sugar
add in the eggos one at a time – don’t worry if it looks curdled at this point
fold in flour, vanilla extract and zesty stuff
plop even amounts into your cake tins
bake for 20-30 mins or until a skewer comes out clean
start making your syrup – mix together the sugar and lemon juice
poke a few holes all over the cakes with a skewer or whatever pointy item you can lay your hands on
drizzle the syrup all over the sponges – this will keep them super *MOIST*
let cool completely in the tin
make your buttercream and add in the lemon curd to flavour
level cakes using a knife or a cake leveller to be extra poncey
place one cake layer on turntable or plate
add a thin layer of lemon curd, followed by a blob of buttercream
sandwich with the next cake layer and repeat the lemon curd and buttercream blob
put the final cake layer on top
smooth a thin layer of buttercream all around the outside of the cake – this is called a crumb coat
pop in the fridge for an hour (or longer) to set
once set, smooth over a thicker layer of buttercream – use a palette knife and cake scraper (or anything with a straight edge) to work the buttercream into nice sharp lines
set in the fridge for at least one hour
mix small amounts of buttercream with food colouring of your choice
bring your chilled cake out of the fridge
get small amounts of coloured buttercream on a palette knife (or just a normal knife) and swipe onto the cake
keep going until you’re happy
mix up your splash mixture – stir together icing sugar and water until very drippy consistency
add whatever colour floats your boat at this point – I went for gold but sort of just looks brown 😦
dip in a paintbrush and shake it like mad at your cake
To finish off I added an isomalt splash – TUTORIAL COMING SOON – and put onto a basic silver cake board which I iced with fondant to make it look less rubbish
cut and enjoy x

And that’s the end of that very long recipe – sorry for blabbing on. Hope you all have a wonderful week. Lots of love, Han, BTB x

Cakes

Lemon Drizzle Cake

Posted on 29th Aug 2020 by The Soggy Bottom

We all love a naughty bit of lemon driz, and this recipe from my queen – Mazza Bazza – is absolutely spectacular.

I was trying out my new loaf tin for this bad boi (yes it was another B&M purchase before you ask) and now I think I’ve spiralled into a slightly worrying tin obsession. What will be next?!? Classic bundt tin, or maybe a fun willy shaped one??? Who knows x

Before we get into the citrussy goodness, time for some juicy kitchen goss…

Kitchen Goss

6 years ago, the entire nation was busy filming themselves being drenched in iced water. Sometimes you’d stumble across a gem – ones where people’s tops fell down or they slipped – but most were just like mine: uncomfortable to watch.

Here I am, aged 14, sporting my Ed Sheeran T-shirt (my first concert which I attended with my dad.) Jeans cutting off circulation to my legs, alarmingly large eyebags. Is that a festival wristband you see? Oh no sir, that is a wristband from guide camp. The bun and full fringe, a strong and iconic look that I am SURE will make a come back very shortly. I was cool x

This vid may be cringe, but the ice bucket challenge did help to raise lots of monies for a great cause and is providing quality entertainment 6 years on, so we allow it x

Anyway enough jibber jabber, on with the cake.

recipe from https://savvybites.co.uk/mary-berrys-lemon-drizzle-cake/

Ingredients

Cake:
225g butter
225g caster sugar
4 eggs
225g self raising flour
zest of 1 1/2 lemons

lemon syrup:

juice of 1 1/2 lemons
85g caster sugar

Driz:

juice of 1/2 lemon
100g icing sugar

Decor:

zest of 1/2 lemon
edible glitter (this is essential)

Method – makes a 2lb loaf cake

whack your oven on 170C and line a 2lb loaf tin with baking paper
Beat the sugar and butter together until paler than me
Add in the eggos one at a time
fold in your flour
plop into your prepared tin and bang that in your oven for 30-35mins or until a skewer comes out clean
whilst your cake is still hot, make your lemon syrup
mix the lemon juice and sugar together
poke loads of holes in your warm cake and pour over syrup, this will make your cake even moister and even lemony-er
leave cake to cool in the tin whilst it soaks up all the juicy goodness
once cool take out of the tin
make your driz by mixing the lemon juice and icing sugar
using a spoon drizzle the drizzle
decorate with your remaining zest and lots of glitter x

Anyway that’s all for today folks, hope yall have a fun n fresh week xxx

Lots of luv, Han, BTB xoxo

Cakes

Biscoff Cupcakes

Posted on 19th Aug 202019th Dec 2020 by The Soggy Bottom

Lotus Biscoff has had SUCH a glow up these past few years. It has gone from the classic ‘hairdresser biscuit’ to now even having its own spread (which is excellent if you’ve not tried it).

Thought it was about time I jumped on the hype and I’m super glad I did. These little morsels are prettyyyyy fineeeee.

Before we get to it, here’s what you came for…

Kitchen Goss

I decided I needed more than a ratty handmade quote to decorate my room at uni this year. There was only one place for the job. The holy ground: B&M Bargains.

Honestly that shop is a genuine spa day, I always come out feeling rejuvenated and ready crack on with my elaborate interior design ideas.

Here are 3 reasons why B&M is better than an actual spa retreat:

At B&M you THINK you’re spending your life savings on cr*p, but get to the checkout and are pleasantly surprised. Whereas at a spa day you blow £200 to get naked and listen to whale music.
At B&M nobody touches you with oily hands (except that one time…)
At B&M you come out with loads of useless clutter. Spa day you leave oily and empty handed 😦

Thank you for coming to my TED talk x

Right enough chit chat, let’s get crackin.

I’ve adapted this recipe from Baking Mad by adding in the spices which gives biscoff its unique flavah. (https://www.bakingmad.com/recipes/cupcakes-muffins/cupcakes/biscoff-cupcakes) Thanks for the inspo!

Ingredients

CUPCAKES
150g butter
150g light brown sugar
3 eggs
150g self-raising flour
1/2 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp ground clove
1/4 tsp all spice

BUTTERCREAM
150g butter
300g icing sugar
175g biscoff spread
2-3tbsp milk

DECOR
lotus biscuits
20g lotus spread, melted
Edible glitter – optional if you’re boring

Method

Bang your oven on 180C
Beat the living daylights out of the butter and sugar
add in the eggs
fold in the flour, baking powder, cinnamon, clove, all spice and vanilla
plop into cupcake cases and bake for 20-25mins until golden n gorg
whilst those are chillin out, crack on with the buttercream
Beat the butter, icing sugar and biscoff spread together
add milk to thin out to a pipe-able consistency
Chuck the buttercream in a piping bag and pipe away
decorate with lotus biccies, melted spread and lots of edible glitter

And that’s it for today folks. Hope you enjoy these as much as I did.

If you’ve been a busy bee baking at home, send in a picture to my Instagram @bitches_that_bake for a once in a lifetime feature!!!

Lots of luv, BTB, Han xxx

Cakes

Self-saucing toffee pudding

Posted on 4th Aug 202019th Dec 2020 by The Soggy Bottom

You saucyyyyy minx. *Said in dirty Northern accent*

As my closest homies will know, my fave EVER dessert is a classic sticky toffee pudding. But when the craving hits, there’s just no time to scurry out to get dates or slave over making a toffee sauce. This is where this self-saucing pud saves the day.

It’s pretty snazzy, the sauce is poured over the cake batter and everything gets banged in the oven. 30 mins later and the cake has magically swapped places with the toffee sauce. It is genuine witchcraft.

Before we get crackalackin, here is the KG:

Kitchen Goss

Today is a very very special day. After 4 long weeks my homebrew is FINALLY ready for a naughty sample. Like all good craft beers, I needed an edgy name for my little baby.

Rochdale Rat P*ss seemed fitting. Genuinely would rather have a plague-riddled rat from the Dale tinkle in my mouth than drink this.

Jokes it’s actually alright, went down a treat.

this little cutie slurpin on some homebrew x

Back to biz

(recipe adapted from https://myfoodbook.com.au/recipes/show/caramel-self-saucing-pudding)

Ingredients

FOR THE SAUCE
60g light brown sugar
1tbsp golden syrup
25g butter
150ml boiling water
FOR THE SPONGE
50g butter – melted
75g caster sugar
125g self raising flour
100ml milk
1 tsp vanilla extract

Method – serves 4, double it if you want more you lard arse

get your oven on 180C and get a baking dish of your choice nice and greasyyyy
chuck the sauce ingredients (light brown shug, golden syrup, butter and boiling water) in a jug and give that a cheeky stir
Bang all the cake ingredients (butter, caster sugar, flour, milk and vanilla) in another bowl and give that a stir until smooth
put your batter in your greasy dish
carefully pour your sauce all over the top
bake for 30mins until the cake is golden and the sauce is at the bottom of the dish
Let sit for 5 mins cos it is literally bobby boiling
Crack open the ice cream, serve n enjoy x

Happy customer x

Blob of icecream. Blob into mouth. The end.

Cakes

Boston Cream Cupcakes

Posted on 14th Feb 202019th Dec 2020 by The Soggy Bottom

Cake. Custard. Choccie. Name a better trio, I’ll wait.

Classic vanilla cupcakes, filled with custard and topped with a whipped chocolate ganache frosting. (if you say it in the masterchef voice it sounds better)

Continue reading →

Kitchen Goss

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Method – serves 4, double it if you want more you lard arse

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