18 months ago, I (most probably) made a stranger slightly uncomfortable by talking a little bit too enthusiastically about fish ‘rape’ and fungal networks. Today, I’m in his flat, cooking dinner and baking a cake. Thinking about the first time we met always brings a smile to my face. He told me then what he thought of free will and I still remember how very impressed I was at how well he can explain himself. He used the right words and the right expressions, which shouldn’t really amaze me as English is his mother-tongue after all, yet it did. I, on the other hand, told him that I like wolves because they’re ‘cool’.
I can write pages about him and us, but that’s not what this blog is about. I just wanted to share with everyone the cake I made today 🙂
1.5 anniversary cake! (Because any reason is a good reason to bake)
This cake was an adaptation of a dessert I made as part of my AS-level food technology coursework. It has a white chocolate and raspberry blondie base, for which I used this BBC Good Food recipe (but halved).
Raspberry and white chocolate blondie.
I then rolled out a sheet of Sainsbury’s soft white icing to form a border around the base. I wanted to experiment with colour and food colourings so I added a few drops of red in the icing before kneading.
Border made of icing.
Cake border attached to base (with raspberry jam).
Next, I poured white chocolate mousse and dark chocolate mousse in alternate thin layers. To make a marbled effect, I gently ran a skewer round the surface in a swirling motion. The cake is then left in the fridge, to allow the mousse to set.
Marbled white and dark chocolate mousse.
Last but not least, I decorated the top with leftover raspberries and chocolate shavings. It was delish! (if I say so myself).
I got a bit bored after and decided to ‘play’ with dinner as well…
Steak and mash, with love.
I wish I can bake more often, but it can get quite expensive (and fattening…) Well, that’s it folks! Hope everyone is enjoying their weekend so far!