I’ve made various stollens over the years but always come back to this recipe as it’s the stollen I recognise. I spent some of my childhood growing up in Berlin and remember the Christmases there with fond memories. Nothing compares to their Weihnachtsmarkts of which there is over 50 spread all over the city. The …
Permanent link to this article: http://www.butcherbakerblog.com/2011/12/15/stollen/
Your baked bean tin cakes should be nicely fed now so it’s time to get covering them in marzipan. You need to leave at least 24 hours between covering the cake marzipan and icing to allow the marzipan to dry and stop the oils from the marzipan leaching and spoiling the white icing. One of …
Permanent link to this article: http://www.butcherbakerblog.com/2011/12/05/how-to-marzipan-baked-bean-christmas-cakes/
We don’t celebrate Halloween as such in our household. Well we don’t trick or treat or encourage trick or treaters, but I do use it as an opportunity to take something and give it a gruesome twist. Last year was a Sweeney Todd Pie to accompany my Mrs Lovatt costume. This year as inspired by …
Permanent link to this article: http://www.butcherbakerblog.com/2010/10/29/black-velvet-beetle-cakes/
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