First pitch!

 

My first official pitch of home-brewed kombucha and pies!

It's very easy to overlook some steps that seem minor but are actually very significant when it comes to written records. The first batch was small, with only 10 bottles of kombucha and three pies, but at least the recipes are set in stone.

A challenge and a test

My first time trying to apply an even coat of icing. Proper icing tools DEFINITELY help, but I still need to train my hand to be more gentle. The decorations are fun little cheap molds from Wish. Happy that the rose molds didn't crack!

 

Chaotic

Testing out chocolate cake with... chocolate chips!

Sandwiched with raspberry jam and vanilla buttercream; coated in the same buttercream and chocolate ganache. Topped with beaten custard cream biscuit and dark chocolate shapes.

 

A Tuesday Trio

Decaf coffee cake, Rolo cookies, and berry melts

 

Three Tiered Tower

Done out of curiosity to test out new weapons tools; two red velvet cakes sitting on a chocolate cake, with grey buttercream icing and chocolate ganache. 

 

Thanks, nature

 

Using the apple tree in our garden and berries from the nearby forest, I made two pies. Personal secret recipe.

Coffee shcakes

My first coffee cake from scratch, sandwiched and layered with coffee buttercream. Use decaf coffee if you don't want the kick!

 

Raspberry ripple ice-cream bread

A very simple recipe - melt your favourite flavour of ice-cream down to a liquid, and mix in 1 part self-raising flour to every 2 parts ice-cream. Add sugar or flavouring to taste.

 

Raspberry and chocolate

 

A quick Devils Food mixture - with the water and oil alternated to milk and butter to enhance the richness. The layer was sandwiched with raspberry jam and cream cheese frosting, and topped with dark chocolate spoons/flakes, cacao powder and raspberries.

A dozen Christmas cakes.. and some extras!

I used a classic BBC Christmas Cake recipe to create these - my first ever Christmas cakes, but also my first ever bulk challenge. Jameson whiskey was used within the batter, and then each cake was fed 2-3 tablespoons of Hennessey every week. After three to four weeks, the cakes were removed from their containers, spread with apricot jam, marzipan and icing. All of the toppings were encouraged to be eaten - with 300 spiced biscuits baked to contribute, candy canes for decoration and sweetness, and dehydrated orange to use in mulled wine. The cakes were finally dusted with cinnamon powder.

One cake was donated to Saint Vincent DePaul charity for raffle - which raised €92!