Beth’s Blog

Ode to the Royal Wedding Cake

Sunday September 18, 2011

Wills and Kate are back from their honeymoon already (and their first official state duty of greeting the Obamas in the palace behind them and a visit to Los Angeles with dinner prepared by Giada De Laurentiis. What was on the menu? Pea pesto crostini, California chopped salad, and chicken Milanese.) and I haven’t even made my statement on their wedding cake yet! Soooo here is my spring/summer 2011 royal wedding cake extravaganza recap…

Read More »

Groom’s Chocolate Biscuit Cake

Sunday September 18, 2011

And then there’s the groom’s cake. For this wedding, McVitie’s part of the British conglomerate United Biscuits Group that make those barely sweet wholemeal tea biscuits that have the texture of a graham cracker, will make a chocolate biscuit cake specially requested by Prince William. This is a family favorite for tea time with Earl Grey Tea.

Read More »

Vintage Glamour Wedding Cake

Sunday September 18, 2011

Here is the recipe for Prince William and Kate Middleton’s vintage glamour wedding cake, which includes the instructions by Fiona Cairnes for making the tamarind fruit cake batter, icing, cake decorations and assembly, so now you can recreate the royal wedding cake in your own home.

Read More »

Growing Food Grains in Your Home Garden — Yes You Can

Sunday June 19, 2011

If you love to bake bread and are a gardener, chances are you’ve wondered about growing a small patch of your own grains. An increasing number of avid home gardeners are growing, reaping (cutting stalks and binding into sheaves), threshing (shaking the grain from heads), winnowing (separating the grain from chaff and straw bits), and grinding their own grains from a small backyard patch.

Read More »

The Microwave: Mexican Breakfast Hot Chocolate

Sunday June 5, 2011

Love hot chocolate as much as life itself? You have come to the right place for inspiration.

One of the taste sensations of cultural cuisine is the emergence of the combination of chocolate and chile powder. As it happens, chiles are a counterpoint to dark chocolate and accents its natural flavors just like coffee or vanilla does.

Read More »

Bernard Clayton, Breadmaker, 1916-2011

Sunday May 15, 2011

In each genre of cooking, there are the celebrities, the ones who are well known by being on TV, and then there are the insider pros, the ones who the food world recognize but often are not more widely known. If you are a serious home bread baker, you know Bernard Clayton’s recipes.

Read More »

Culinary Alchemy: Your Own Herb and Spice Mixtures

Sunday April 24, 2011

I have many recipes calling for different types of spice mixtures in my books. Some are simple and familiar, some lavish, others find their home in ethnic cuisine. They range from classic French and Mexican to the dry toasted spices of India, Japan, and Morocco. A dash of herbs or spices, not too overwhelming, allows the cook to present a familiar dish with new tastes. They are a great salt substitute, tricking your palate with the savory accents. Great cooking comes from “people who have an innate capacity to taste and see and smell,” says Cristeta Comerford, White House Chef. You can most certainly take advantage of commercial mixtures, but you can also mix up your own, playing alchemist in your kitchen, bringing a depth of flavor that feeds both body and soul.

Read More »

In The Nic of Time

Sunday April 3, 2011

One day while I was working at the bakery, one of my customers asked if I would do a special cake for their birthday. It would be a three-tiered construction, something I had never attempted before. The price was negotiated at $45, a large amount in 1979 for a cake and almost a whole day’s pay for me at the time.

Read More »

French Mousseline Buttercream

Sunday April 3, 2011

I can tell I am getting wound up about the upcoming royal wedding when I have buttercream on my mind. Mousseline Buttercream are two sweet words that slide off the tongue. Also called a French buttercream or Swiss buttercream, leave it to the French to find a way to make one of the richest, most luxurious frosting preparations in all of pastrydom. How do they do that?

Read More »

Old World Poundcake

Sunday March 27, 2011

I have a passion for poundcakes. Of course they are dense and rich, they’re meant to be, but for a birthday or special occasion holiday, it is a dessert cake that reigns supreme.
I grew up with poundcake. By a baker named Sara Lee.

Read More »