Love this edition and can’t wait to try out this recipe. I’ve foolishly agreed to make my best friend’s wedding cake - any tips on where to look for recipe inspo?
Hi Nicola! I love baking from Kitchen Projects and usually have quite a lot of success but so much went wrong for me with this one - the walnut infused cream split before soft peaks formed, and after leaving the buttercream out at room temp for a couple hours I tried to re-whip it but lots of liquid escaped and it never reconstituted. Any help with where I went wrong would be really appreciated! Thank you ☺️
Hi. Looks like a fantastic cake. One question, After being so careful to fold in the butter and not knock out all the air incorporated, wouldn’t dropping the tins from 20-30cm have an adverse effect on air in the batter?
Hi! I love your newsletter. I always learn something from it, so I like to take down some notes. I noticed both this and the Lemon Butter Ricotta Cake one were numbered 58, not sure if that was intentional.
This was so lovely—thank you for always bringing a bit of joy!
It's my pleasure! I LOVED putting this edition together. xxxx
So many good tips in this week’s newsletter. And I love the decoration on this coffee walnut cake.
Thank you Sue! I actually get SO nervous making layer cakes but after I read all of the interviews I felt super inspired!
Wow! What a beautiful thing to receive on another awful day! Thank you!
Thanks Emily. Your salad guides bring me joy everytime they hit my inbox!
Hi Nicola, What height cake tins did you use? Mine are standard 2" but yours look a lot taller? Thanks :)
Maybe just make sure you have a taller paper collar!
Hey Lindsay, my tins are 3 inches high but I think you could bake in a 2 inch with the amout of mix we are doing :)
Love this edition and can’t wait to try out this recipe. I’ve foolishly agreed to make my best friend’s wedding cake - any tips on where to look for recipe inspo?
For wedding cakes I love this recipe from Jane Hornby on Good Food - https://www.bbcgoodfood.com/recipes/simple-elegance-wedding-cake the vanilla cake recipe is a nice sturdy base but delicious and keeps well. I use it time and time again!
Such a good article! Thank you maria, magic as ever! xxxxx
Hey Imy, HOW EXCITING!!! When is it? I have a few questions...
1) How many people is it for?
2) How long does it need to sit out? / What time will it be eaten / What time will you be delivering
3) Is there somewhere to store it or will it be stored at room temp? This is why weather is important too
4) What is your transport situ?
Happy to also go through this with you in more detail in email but those questions will help decide what sort of cake / what recipe to go for!
xxxx
Hi Nicola! I love baking from Kitchen Projects and usually have quite a lot of success but so much went wrong for me with this one - the walnut infused cream split before soft peaks formed, and after leaving the buttercream out at room temp for a couple hours I tried to re-whip it but lots of liquid escaped and it never reconstituted. Any help with where I went wrong would be really appreciated! Thank you ☺️
Hi. Looks like a fantastic cake. One question, After being so careful to fold in the butter and not knock out all the air incorporated, wouldn’t dropping the tins from 20-30cm have an adverse effect on air in the batter?
Hi! I love your newsletter. I always learn something from it, so I like to take down some notes. I noticed both this and the Lemon Butter Ricotta Cake one were numbered 58, not sure if that was intentional.