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Sunday pan pizza, y'all!!

Millionaire shortbread for those of you who have a chocolate craving right now...

Birthday bakes....

Whipped Cream Cake and Tiramisu

Orange and Walnut Swiss Roll

Since one of my regulars hasn't had dolce for a couple of weeks, I knocked this Cointreau-enriched bad boy out in under 3 hours... Not really enough time to cool down, but needs must...

Mise en place:
* Line and grease a Swiss roll tin (40 x 28cm).
* Preheat your oven to 190°C
* Greaseproof paper with a dusting of icing sugar large enough to roll the biscuit in

For the roll:
Ingredients:
* 4 eggs separated
* 115g caster sugar
* 115g walnuts finely grounded (Make sure to remove bigger pieces, as they may cause the biscuit to break!)
* 1/8 tsp salt
* 1/8 tsp cream of tartar

Method:
1 - Whisk the egg yolks and caster sugar until pale and thick
2 - Stir in the grounded walnuts
3 - Whisk the egg whites, salt and cream of tartar until it holds stiff peaks
4 - Fold the egg whites into the walnut mixture. Do this carefully: You want to retain add much air trapped in the mixture as possible.
5 - Pour the mixture out onto the Swiss roll tin and spread it evenly
6 - Bake for 15 minutes
7 - Take the biscuit out of the oven and it of the tin, and place it on the dusted greaseproof paper. Roll it up and the short side, and wrap that in a tea towel. Leave to cool completely (about 2 - 3 hours).

For the cream:
Ingredients:
* 300 ml heavy cream
* 1 tbsp orange liqueur (Cointreau / Grand Marnier)
* 1 tbsp caster sugar
* grated rind of 1 orange
* 22g butter, melted at really low heat as you don't want it to brown

Method:
1 - Whisk the heavy cream until it holds soft peaks
2 - Add all other ingredients
3 - Whisk until the cream holds its shape
4 - Unroll the biscuit
5 - Spread the whipped cream out over the roll
6 - Roll the biscuit with cream

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Yule Log Cake

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White bread with 80% biga... Look at the crumb!

Almond Cake

Coffee-iced ring

Walnut Layer Cake, decorated with pecan nuts.

Fruit Cake