There are some things in life that need to be eaten in a very particular fashion. Take the Jaffa Cake. Nibble around the edges, carefully lever off and eat the remaining biscuit before munching on the gooey orangey bit*
Alternatively, the unbaked fondants can be kept in the fridge for several hours until needed. Remember when all it took to win a television cookery show such as MasterChef was an unburnt scallop, a thin slice of black pudding and a decadent chocolate fondant
So I baked this Pimms and Strawberry Swiss Roll with Mascarpone. Strawberries are having a great year. Unlike the recent fortunes of the English national football team and suncream sellers at Glastonbury
In a post filled full of beautiful photos of lavender, Sarah from The Garden Deli has baked these small pastries filled with a delicious mix of apricot jam (made from Karen's jam recipe no less) and dark chocolate
I'd always categorized jam making as something a bit complex, a bit too tricky and filed it away, alongside croquonbouche and Will-n-Kate's wedding cake in the baking folder in my mind labelled 'Far too hard and far too likely to fail'