A classic Victoria sponge: light, tender, buttery cake sandwiching a tangy-sweet layer of raspberry jam and buttercream. Don’t tell any of them in the WI, but I filled the sponge with homemade raspberry honey lemongrass jam. You can of course use any raspberry jam you want–perhaps choose one which isn’t overly sweet so it balances the buttercream … Continue reading
This is a full-fledged and deliciously vulgar red velvet cake. If you wanted a non-frightening cake, you’d go with this clever beet-based cake by pastry chef Pamela Moxley. That is not what happened here. Who allowed this? Who thought this was acceptable? I like this cake, but why? Why would you do this? Continue reading
While it rained the entire day on the Bank Holiday, I baked this cake with Mr. Pear. We had a slice while playing Botanicula. Both were lovely, uplifting things on such a miserable day. I’d actually planned this cake for for his birthday earlier in the month, but the making of it went a bit wrong–through … Continue reading
Look at this unforgivably bijou cake. Punish it. Hurt it. Eat it. Like my mother here: She’s a great lady and following in her example is recommended. I made this as a celebration cake. If you’ve never made such a small cake before, you might wonder how on earth this would serve more than a … Continue reading
The Furious Pear Pie 
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