Kate's Crazy Culinary Creations

I saw a photo of a similar cake online and was inspired to create my own version. There wasn't a recipe to follow this time so I had to do a little bit of research before I started. I used a few recipes that I have used previously to create this cake. There was a lot of component to this cake. I won't bore you with all the recipes but here are the components that make up this cake: Chocolate Cake, (I used the chocolate cake recipe from my Golden Gaytime Cake .) Creme de Luche mixed with freshly whipped cream for the filling and piping on the top. Chocolate Ganache for drizzle Warm Creme de Luche Chocolate Macaroons Praline with peanuts Chocolate bark- Dairy milk chocolate with cut up Snickers Fun size and full size Snickers I know that all the components of this cake can make it seem a little overwhelming. But if you make all the components the assembly is pretty easy. On the cake stand or cake board that you are planning to present, place the first cake layer. F...

I have a little confession to make. These photos are from last year pudding. It was the first time that my Grandma has trusted any one with making the Christmas pudding. I of course was given her recipe to use, along with notes. The recipe is in pounds I haven't converted it as I have digital scales that you can change units. I have made another pudding for this year and I already think that this one is better than last years.  Timing is everything with this recipe. You will need to be prepared ahead of time as you will need to soak the fruit. I soaked mine for 3 days but 24 hours would be enough if you are short on time. You will also need at least 5 hours to steam the pudding so planning is vital to ensure that you have enough time. So firstly to soak the fruit, place the raisins, sultanas and currants in a bowl with 2 tablespoons of brandy. Cover with cling wrap and place in a cool place to soak up the brandy for at least 24 hours.  In a large bowl combine the ...