The best way to learn about a culture is by eating it, I always say. It’s so easy to be inspired when you learn more about a culture’s food and its history. Paired with my love for culinary challenges and my fascination with the cupcake’s versatility, finding and creating a cupcake recipe inspired by another dessert was something that excited me for the duration of my recent trip to London.
While I enjoyed the sights of London with its history, architecture, parks, and people, I felt most at home at the Borough Market where I picked up a small jar of pure Madagascan vanilla powder, a pinch of which would transform a simple buttercream into an aromatic addition to any cake. I was, however, unsuccessful in finding the right jam for me at the Market (I went on one of its lesser volume days). Then I was introduced to Fortnum & Mason where a modest jar of strawberry preserves waited for me.
Want a fresh and tart strawberry salsa with sugared tortilla chips? How about something a little more comforting and nostalgic in the vain of Dunkaroos? Well, try these crowd-pleasers at your next party!
This experiment came about when a friend challenged me to make a chocolate banana cake that would rival that of Future Bistro. My personal challenge was to get rid of various ingredients in my kitchen and put them all in one recipe. Making the cupcakes look like a banana split sundae was a last minute thing. Continue reading
Taking the most basic of recipes (yellow cake and a trust-worthy butter cream frosting) and simply adding a punch of strawberry to the mix.
Clockwise starting from the top: Chocolate Mousse, Salted Caramel, Apple Crumble, Strawberry Cheesecake.
When you just can’t decide what type of dessert to serve at your party…