A simply scrummy icing….


I have been rather quiet on the blogging front. No posts and reading of all the lovely blogs I follow. I am stateside now for a short while and hope to put that to rights.

A dear friend had a significant birthday just before I left Guernsey and while I had no hesitation in deciding on the cake- he loves chocolate- I brought some changes to the wonderful recipe for Brooklyn blackout cake from the NY bakery, Ovenly. I'm not going to reproduce the recipe – buy the book!- but suffice to say I used a black IPA and mixed it in the Thermomix. I divided each cake in two so there were four layers. It is a very delicious, moist cake, akin to nigella lawson's guiness chocolate cake.

I mixed things up a bit with the icing. Ovenly's blackout cake is probably so named because they fill and cover it with a chocolate pudding frosting !!!! Sugar rush blackout assured. I love the combination of nuts and chocolate and remembered I had some wonderful Callebaut hazelnut purée in the fridge so I added that to my buttercream frosting to give it an interesting twist. Thermomixers can of course make their own nut pastes and butters, so I am wearing a confessional face as I type this.

Thanks for visiting! If you are new, please have a browse. While most recipes are made in the Thermomix they can all be made by conventional methods.



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Welcome to my blog! After a L O N G break from blogging during which Instagram (vannilla)took over my life, I am returning in a more varied format. Yes, I will bake and have been a Thermomix users from the days before it was cult-like. I'll share the best but I will also include that other hobby in my life, photography from my small island and beyond. If you like what you see, I'd love to hear from you! Anne

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