We’ve been talking about this for a while and it’s finally happening! We’ll be participating in a Christmas bakesale organized by Percolate Coffee. Join us at their store on the 19.12.15 from 9am-1pm for some serrrrriously good coffee to go along with our cake ^.^
We’ll be putting out an array of our x’mas bakes along with a few of our favourites, drop us an email at firstname.lastname@example.org to find out more.
This year’s Christmas spread is a round up of my favourite flavours!
For starters and not featured individually, we have the Christmas wreath fruit cake bundt. X’mas spiced date & ginger cake. Dark chocolate, peppermint & toasted marshmallow cake. Hazelnut, dark chocolate & salted caramel tart. And my all-time favourite enchanted cottage bundt in either earl grey, dark chocolate or banana caramel. Can’t wait for the feast to begin!
The black forest cake has seen several changes throughout the pass few months. The first picture is how we did it for the first time with just almonds stuck halfway. Then, we decided to go with mixed nuts and boy, do I love it! The top is dusted with valrhona cocoa powder and the centre filled with vanilla whipped cream and morello cherries. The layers are brushed with a mixture of the cherry juice and rum. And the whole cake slathered in dark chocolate ganache. Yes, it sure isn’t a traditional black forest gateau. But this is definitely the way I’d like to eat it ^.^