Macaron Croquembouche
I've been planning this one for a while. I was asked if I'd like to do a cake for the Bryan Gunn Charity and this seemed like a good opportunity to build one. The charity has just raised a million pounds - an amazing achievement.
Base - layers of genoise sponge soaked in vanilla and rose syrup - sandwiched together with fresh raspberry mousse.
Rose, Ispahan, Passion Fruit & Milk Chocolate and Rose Macarons attached to a cone with cocktail sticks!
Decorated with fondant icing, royal icing and Rose Macaron shells.
A grand cake for a grand cause.
Paul - Make Your Mind Up
As a tribute to Paul the psychic German octopus I was
inspired to create a new cake.
A pistachio joconde filled with fresh raspberry mousse body,
caramel tentacles and tiny macarons representing the rainbow nation and the
teams involved.
Note the England team macaron. I had run out of the sweet
white chocolate/pistachio ganache by the time I filled that one, so in keeping
with their performance I couldn't be bothered to make anymore and filled it
with some rather bitter lemon curd.
Reports suggest
that Paul is to be eaten, so Germans - don't eat Paul … eat cake!
Eyjafjallajoekul
As I build my cake empire I hope to reflect current events and trends in cake form - tasty sweet treats - with a message!
This is my geologically accurate volcano cake. Important points of interest include various layers of rock, lava and a dust cloud.
Base of feuilletine, praline and chocolate. Layers of jaconde biscuit ice, chocolate mousse basalt and zingy strawberry lava. Next to a cube of strawberry lava and an Italian meringue dust cloud.
Tasty - but surprisingly … not enough dust cloud.
Many thanks to the fantastic Hilary Moore (Photographer) and Sandra Baddeley (home economist) for the picture. Taken from a shoot for Photo Pro Magazine.
MasterChef 2010 Finalist
A big thank you to all for the lovely messages and
support throughout the series. The MasterChef experience has been
life changing. Although disappointed not to have won, I'm excited for
Dhruv and can't wait to see what he does next. He is an exceptional
talent. Similarly excited for Alex. He's introduced me to a whole new world of culinary delights and he writes as well as he cooks.
I'm working hard on what I do next. Plan A is cake
shop/patisserie in Norfolk. However I have aspirations of running a restaurant in the not too distant future.
Cakes
I left my job as a Paediatrician at the end of February 2010. Since then I've been working hard on setting up a business producing cakes. Initially they will be sold wholesale, although I'm working on ways of selling direct. I'm concentrating on producing quality luxury cakes. French Macarons are a big favourite of mine and I've been developing a range of those. I'm also experimenting with a range of medium size and large cakes. See the cake section of the website for more information about what I've been up to.
Appearances
St Benedict's Restaurant
I'm very excited to be cooking with Nigel Raffles at St Benedict's Restaurant this Summer. I'll be there on the 7th July, 13th July and 7th September. Tickets are £40.00 each which includes champagne and dinner. I'll be around at the end of service to say hello and answer any questions. Can't wait!
To book call 01603 765377