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 shortbread is the ultimate sweet treat, with three layer of deliciousness: milk chocolate, smooth caramel and a buttery shortbread base. This recipe is super simple and quick, using easily-at-hand ingredients so its a must try! Makes 16 billionaire's shortbread squares Ingredients: For the Shortbread base 250g plain flour 70g caster sugar 170 unsalted butter For the caramel filling 397g can of condensed milk 100g golden syrup 150g unsalted butter For the topping 200g mi

Eclairs are a yummy french treat that are actually very easy to make. They start with a choux pastry where fat and four and water are cooked together and then eggs are beaten in, this pastry is then piped into eclairs or profiteroles and baked - so it is the only twice cooked pastry! I have chosen to keep these very classic by filling them with creme patissiere which is a lovely french vanilla custard. I have chosen to make a simple chocolate glaze for a glossy finish. Ingred

Macarons are a classic french petit four, the macaron consists of two almond shells paired together with any filling from lemon curd to chocolate ganache. These can be made in millions of beautiful colors and flavours here I have chosen a combination of two very warm flavours: coffee and chocolate, these shells are filled with a smooth and creamy whipped mocha ganache which pairs really well with the bite if the shells and their slight almond flavour. Makes 12 macarons (24 sh

These cupcakes have a deep and rich chocolaty flavour but are light and fluffy inside. I have topped these with a swirl of super fluffy milk chocolate buttercream. The softness of the cake and the silky smooth buttercream really pair well together to make a delicious cupcake. Makes 12 cupcakes Ingredients: For the cupcakes: 120g softened unsalted butter 180g caster sugar 2 medium eggs 4tbsp unsweetened cocoa powder 80ml whole milk 140g self raising flour For the icing: