by Meriel Bradley | Baking, Food |
This is one of the first ‘cakes” that I would make on my own in the kitchen – I was about 9, and this recipe was one of my go-to’s on a Sunday afternoon baking session. It’s so simple to make and doesn’t need to go in the oven, just...
by Meriel Bradley | Baking, Food, How To Tips |
Chocolate Ganache can be used as a glaze, icing, topping, frosting or filling and is made with just 2 ingredients – chocolate and cream. For the best results, use a high-quality chocolate and a heavy cream such as whipping cream. The measurements are really simple –...
by Meriel Bradley | Baking, Food, How To Tips |
Shortcrust pastry is made up of flour, butter and water that binds it all together. The perfect pastry is soft and ‘short’, or crumbly. To get the best results, make sure all your ingredients are cold before you begin and don’t over handle the...
by Meriel Bradley | Baking, Food |
This cake is so quick to make because all the ingredients are measured and then mixed together all at once. This means it uses just one bowl making clean up a snap. The cake is full of flavour and has a light but moist texture. Feel free to switch the walnuts for...
by Meriel Bradley | Baking, Food |
This is my go-to chocolate buttercream frosting recipe. It’s very easy to make and has a wonderfully smooth texture and an incredible creamy taste. The quantities are easy to increase or decrease – 1/4 cup butter for every cup of icing sugar. When adding...
by Meriel Bradley | Baking, Food |
The Butter Tart is a uniquely Canadian treat, and nothing beats the gooey sticky centre surrounded by flakey pastry. Our recipe uses chopped walnuts, and lots of them, but you opt to make them plain or you can switch out the walnuts for other delicious options –...
