Last
weekend was my Dad’s birthday and my Dad LOVES violet creams so I tried to make
him a violet cream inspired cake. You can just see the violet coloured butter
icing spilling out, the sponge was a plain Victoria sponge but with a bit of
cocoa powder mixed in and the topping was a chocolate ganache to give it the
shiny look with crystallised violets to sit on top. For supper we had a light
meal (we’d eaten a delicious meal at HIX in Soho) of takeaway sushi and the
most beautiful rainbow chard, stir fried with garlic, ginger, soy sauce and
sesame seeds.
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