For Christmas, I was given Peggy Porschen’s ‘Boutique Baking’ book. For ages, I didn’t use it. Sure, I looked at (read: drooled over) the pictures, but I hadn’t actually settled down to do any baking. Because the truth is, the pictures were pretty scary. Look at the picture below. That’s a pretty intimidating photo for a novice baker who can successfully make fairy cakes but burns just about every thing else.
But, yesterday, I thought “Why not? If Peggy can do it, then surely I can too?” I would like stress at this point that Peggy Porschen owns an award-winning cake company – I do not.
However, it turned out really well. Although it was hard work. I made the cake yesterday. Not the one above; a chocolatey equivalent. Instead of three layers, I made four. Not because I was deliberately trying to make life harder, but because the tins I had weren’t deep enough. The recipe was a bit tricky – things boiling, needing whisking and all sorts simultaneously – but it worked out fine. So I wrapped them up in cling film until the morning, when I made the ganache (my first ever ganache!). It was probably due to my extra layer, but there wasn’t quite enough ganache. It covered the cake but I probably could have done with a little bit more between each layer. Then I got all arty and added strawberries and icing sugar. You see, the recipe included iced shells and squiggles but that is definitely beyond my abilities. So this is what I ended up with …
I was really pleased with is – it’s definitely the most advanced cake I’ve ever made! And not only did it look pretty impressive, but it tasted good too! There’s still over half left (I didn’t realise quite how big it would be!) but I’ve not doubt that we will get through it. And next time, I might even feel a little bit more confident in my cake-making abilities.