‘When I was growing up we would have a traditional galette des rois made with rich almond cream every January to celebrate the Epiphany’, says Eric Lanyard in his new book Tart it Up! published by Mitchell Beazley. ‘This is my all-year-round version, made with sweet apricots and a pistachio cream.’
Suet Pastry is used for steamed savoury puddings. You can buy suet pastry that is vegetarian – please don’t use it as it is really terrible – you must use proper beef suet for this recipe which you can get from any good butcher. You may have to ask for it in advance.
Filo pastry (also spelt ‘phyllo’) is a delicate pastry which needs to be covered while you use it so it doesn’t dry out. In other ways it is a forgiving pastry which can be layered and scrunched – it doesn’t have to be neat to look good unlike other pastry.
This buttercream icing recipe will cover 24 cupcakes or cover and fill one 8 inch cake.
This buttercream icing recipe will give you enough to cover 6 cupcakes. The recipe doubles or triples easily.
This buttercream icing recipe will cover 12 cupcakes. Recipe doubles or halves easily.
What’s the point of making a lovely cake, then finding it has become sticky when you remove it from the cake tin?