Learn how I decorated my latest cake creation
This Halloween I thought I’d challenge myself and bake something creepy but new, so when I came across How To Cake It’s brain cake recipe I had to give it a go. Here’s the metric adapted recipe I used to make my cake. Using a red velvet cake as its base it is then coated in an Italian meringue buttercream, decorated with fondant and then to finish coated in raspberry jam. This is one delicious brain.
Sorry for being a little quiet lately, its been so busy at work but I’m back with one of my new favourite recipes. I’ve always been a big fan of the zesty flavours lemon meringue so when I saw this recipe from John Whaite I had to try it out. Its a great example of how you can easily adapt and reimagine a classic recipe. This take on the classic consists of two lemon drizzle cakes sandwiched with lemon curd and Italian meringue.