I always start off my blog posts after a long absence by saying "I apologise it's been so long since I last blogged but in my defence ..."
Well, why break the habit of a lifetime - or y'know... a couple of years? So here goes... I'm so sorry it's been a while since I last posted on this blog but in my defence, I've been busy starting a business over the last couple of months. Yup, me, a business ... I know right?
I've wanted a cake shop since I got into the whole baking thing, but it was this shadowy idea that probably wouldn't come true unless I could be bothered to write a business plan and borrow lots of money. Don't get too excited, I don't have a cake shop ... yet, but I have a sort of starter cake shop otherwise known as a market stall.
This Saturday just gone ... yup, the one that was below zero. The one so cold that at one point my hands were shaking so violently that a cup of coffee I was holding threatened to spill all over my lovely stall ... good times. Yup, I spent that Saturday selling cake at my very own stall. It's at Archway market and only every other Saturday but it's a start, and one I'm really excited about :) Check out a couple of pictures from Saturday below.
Umm yeah, don't go to my website yet because it's not up quite yet. It will be soon though! But if you're in London, get in touch and please come and visit my stall!
So I've always wanted to make fudge! And finally, this Christmas (yes I'm that far behind on updating my blog), I finally ... finally ... gave my sister some fudge recipe suggestions, licked the bowl while she made fudge and ate the fudge when it was ready. Yup, I still haven't made fudge. So thank you to my sister Christiana for making this incredible fudge to round off a delicious five-course Christmas lunch that she and my brother in law made us.
This is simple - I know I say that about most of the recipes I post but it really is. So no excuses, go make some fudge!
Recipe from the incredible Bakers Royale
Ingredients
1 can of sweetened condensed milk, divided into two
10 Oreos, chopped
170g white chocolate
170g dark chocolate
28g butter
- Line an 8 x 8 inch pan with foil.
- Split condensed milk in half and set aside. Chop Oreos and set aside
- Place white chocolate, one half of the condensed milk and the butter in a heat proof bowl over simmering water. Stir and mix until melted and combined. Fold in Oreos and stir to combine. Pour mixture into pan.
- Place dark chocolate and the remaining half of the condensed milk in a heat proof bowl over simmering water. Stir and mix until melted and combined. Pour mixture on top of Oreo layer and refrigerate for 1 hour to set.
- Remove from fridge and peel away foil once set. For ease of cutting, make sure to clean knife between cuts to prevent sticking.
