Norman’s farthing biscuits

Before you ask, I don’t know who Norman is. Also I’d like to draw your attention to the “h” within the word “farthing.” Please don’t mistake these biscuits for something that they’re not. That would be a truly terrible name for a biscuit. I had measured out the dry ingredients for this particular bake probably…

Mary’s double chocolate mousse entremets

Hello readers. I don’t know why but my life has been very busy lately, which means baking hasn’t been a frequent occurrence. But recently I was at my mom’s and decided we both needed some chocolate in our lives. And it was also the perfect excuse to bake something that’s difficult to share: like these…

Hazelnut and summer berry roulade

Sounds fancy, doesn’t it? It looks pretty fancy, too. It’s been a while since I’ve done a bake-and-blog. To be honest, I feel a little uninspired. I feel like I’ve been doing this for years and I still have 37 recipes left, after this one. Why did I pick such a big book of Great…

Mary’s Dobos torte

Another day, another baking opportunity. Or so I thought. I’m in the cakes section of this bakebook and I thought I’d tackle a scary one. The Dobos torte. Whatever that is. It involves 12 layers of two different sizes of sponge creating two tiers, plus caramel decorations. (I later learned that Dobos torte is a…

Somerset apple tart

I have to be completely honest with you, dear readers. This post is being written nearly a full week after the bake was done. It may be brief this time. And the details may be glossed over. Really, I hate to say it, but this process of baking and then blogging is becoming tedious. But…

Victoria sandwich cake

I’ve had my eye on this cake for a while. As a fan of British pop culture, the Victoria sponge seems to be a major component in bake sales. Side question, do bake sales really happen that often in England? Or is it only in the world of Great British Bake Off and mid-20th century…

Morello cherry Bakewell

Another day, another bake. This time it’s one I can share with people at work. A huge sacrifice on their part, as you can imagine. This bake is in the section immediately following the cakes. What is that section, you ask? Sweet pastry and patisserie. Pay attention, already. I still have nine recipes left in…

Grasmere ginger shortbread

‘Tis the season … for ginger-based baking. Summer doesn’t seem quite right to be infusing baking with ground ginger, fresh ginger and/or stem ginger. Spring, too, seems like an odd time of year for such flavours. But fall and winter are where ginger is king (or queen). This is especially true when you haven’t baked…

Sticky gingerbread

It’s time to bake again and this time it’s time to bake for my coworkers … time. I just said “time” a lot in that first sentence and thought I’d make a point of it by saying it again at the end. And now I’m making a further point of it by explaining that, which…