Black(ish) Forest Gateaux

Hey guys,

I know this blog has turned into a bit of a foodie blog rather than design blog lately, but hopefully that will change soon.  With any luck we’ll soon be looking for a house!  Meanwhile, I wanted to make a black forest gateaux, but one of our party is allergic to cherries, so I made it with summer berries, instead :-).  I think it turned out pretty well.

black forest gateaux

It’s basically the Hummingbird Bakery Brooklyn blackout sponge, cut into three with homemade summer fruits syrup poured over.  I then pressed a layer back into the tin, then fruit compote, then chocolate ganache, more sponge, more fruit, whipped cream, the last sponge, then more fruit and more chocolate to finish.  Next time I think more fruit and a bit less chocolate.

black forest gateaux 2

Creme Egg Chocolate Brownies

Good Evening everyone,

As we’re celebrating all things fertility and mum related (in Paganism, we call it Oestra, and it’s sort of a cross between mother’s day and this Easter thing that everyone seems to be going on about) I made some brownies with Creme Eggs.  A friend suggested I give these a go, and they turned out SO messy, but so good.


They were really delicious, even though the sugar fondant hardened a touch too much after they cooled, they went down a treat.  I guess I should share the recipe, just in case you fancy giving yourself diabetes, or you want your friends to like you more.


200g Dark Chocolate
175g Unsalted Butter
325g Caster Sugar
130g Plain Flour
3 Eggs
3 Cadbury Creme Eggs


1. Break the chocolate into squared and place in a bowl with the butter.  The original recipe stated to melt these together over a bain marie, but I do it in the microwave.  Also, I use really cheap chocolate.  I used super good, expensive stuff once and I honestly couldn’t tell the difference.

2.  Stir in the sugar, then the flour, and finally the eggs, one by one, until you have a gloopy chocolatey mess.

3.  Pour this into a greased tin- I use a rectangular loose bottomed quiche tin, but I’m pretty sure you could use anything.


4. Cut Attempt to cut the creme eggs in half, and good luck to you.  I tried the hot knife trick, but it was still pretty messy.  Place the Creme Eggs into the batter (which should be pretty firm).

5.  Bake in the oven at 170C for 25 to 30 minutes.  Take it out when it’s still a bit wobbly but crispy on top.  It’s important that it’s not overcooked to keep the gooieness of the brownies.


Once they’re nice and cool, you can turn them out and cut them up.  I cut them into 12, which was a bit dumb as it meant I had to cut through a baked Creme Egg.  Scarf them all up (or, if you’re nice, share ’em).


In other news, the fantastic Rarely Wears Lipstick awards, were on Friday.  I had a fantastic night and met more brilliant people.  I was delighted to be nominated and really enjoyed the ceremony.  The winner in my category was the awesome Jess Hawke, a designer/maths nerd.  Check her out!

How to build a tasty Starship…


It was my husband’s 30th birthday last week.  I’ve been asking what cake he wants form months, and the conversation each time has, without exception, gone like this:

Moi: What cake do you want for your birthday?
Him: Enterprise!
Moi:  I’m afraid I can’t do that (Dave).  What OTHER cake would you like?
Him: Enterprise!

And so on.  So I attempted to make a USS Enterprise cake.  Here’s how it went down…

The underpinnings is a tasty carrot cake with creamy cheese frosting.  I use the Hummingbird recipe, it’s good for cakes because it is BULLETPROOF.  I’ve never once had a cock up with this cake mix.  Even at 3am when I’m frantically baking for work.  Yep.  I do that.

Look! It’s got vegetables in it!  That means it’s healthy!

The bones of the cake are actually clever carpentry.  The cake stand forms the body of the Enterprise is made of wood.  the cake board areas are just more wood wrapped in spray mounted tin foil.  Spray mount is food safe, right? RIGHT?

The two cakes, all baked and cooling, next to the foiled cake stand.

I then trimmed all the cake up to the right (ish) dimensions.  I added a tasty layer of creamy cheese frosting to the saucer section, and ‘glued’ all the cakes onto the boards with frosting.

Next step was (bizarrely) Painting all of the wood with molten jam.  I stood in my almost-kitchen this morning with a bowl of melted jam and a paintbrush, painting  jam on to wood.  That’s a thing that happened.

Next up I iced the wood, as the jam had made it nice and sticky, and made a start on the warp nacelles.

A bit more icing, and then I went to town with the decoration, laughing all the way!

Et voila!  One USS Enterprise cake!