pink velvet roulade

One of my favourite cakes when I was growing up was the Swiss roll. So obviously I was delighted to come across this pink velvet roulade recipe. It was relatively easy to make, and the difference in texture of the cake allows it to be flexible enough to roll up perfectly. Neither the cake nor buttercream are overly sweet either, meaning you can easily keep going back for more and more. If you want something more decadent, look no further than a Lindt chocolate roulade. I’ve made it a couple of times and absolutely love it – find it here.

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tiramisu cake

This recipe beautifully combines sponge cake, espresso syrup, mascarpone frosting, cocoa powder, dark chocolate shavings and sweet ladyfingers to create an amazing cake. Every single component of this tiramisu cake blends in so nicely and the combination of flavours and textures is incredible. I really enjoyed the sponge itself and have a feeling that the addition of cream to the cake mixture has something to do with that. And the mascarpone frosting is divine!

I absolutely love tiramisu and this cake really does this classic dessert justice. Find the recipe here.

Thil

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milo cake

My housemate’s birthday was last month, so I whipped up this milo cake with condensed milk icing and dark chocolate and milo ganache to celebrate. I had never used milo in a cake before, but it worked well, as did the condensed milk icing which made for a sweet and creamy filling. The bitterness of the dark chocolate in the ganache also helped level out the sweetness of this icing. I unfortunately let the ganache set for a little too long, meaning icing the cake didn’t go quite to plan.

Also, please excuse the lack of photos in this entry. I managed to take a handful of shots, none of which were really good enough to use, but then I gave up and figured one half-decent photo was better than none. You can find much better photos here, along with the recipe.

xx