Maison Patisserie

Its Bonfire Night! and here is a take on a classic bonfire ginger cake: Ginger and chocolate budnt cake, this is a light and warming ginger flavoured cake marbled with a chocolately sponge. I have finished this off with some white icing and ginger icing drips as well as lots of crunchy sugar crystals! Ingredients: 4 medium eggs 100g caster sugar 100g muscovado sugar 200g unsalted butter, softened 200g self raising flour 40g cocoa powder 2 tsp ground ginger 1 tbsp candied ging

This cake is all about simplicity and indulgence so I have kept the decoration simple filling and topping the fluffy chocolate sponges with lashings of smooth, creamy milk chocolate buttercream and have used a good quality dark cocoa powder in the sponge cakes, for a deep chocolate flavour. Serves 8 Ingredients: For the cake: 60g cocoa powder 3 medium eggs 60ml whole milk 180g self raising flour 100g unsalted butter, softened 280g golden caster sugar 100ml boiling water 1/2 t

This caramel cake is a soft, fluffy caramel sponge baked in a loaf tin, studded with dates and topped with a smooth rich caramel cream. This cream is made in a number of steps and it is important not to rush them otherwise the correct consistency will not be achieved. First a caramel sauce is made and then, once cooled, butter is beaten in to form a spreadable consistency. Here it is important to ensure the caramel sauce is completely cold.before adding the butter. This cake

Its a well known fact that coffee and chocolate are a match made in heaven so these mocha bars are a real comfort cake, perfect with tea, coffee or even hot chocolate. I've used my favourite strong Colombian coffee for a deep and warm flavour and have kept to good quality unsweetened cocoa powder for rich chocolateyness. Adding the coffee in liquid form to the cake makes it moist and deepens the flavour, I have chosen to make a white chocolate cream to fill and top these sli