First, some exciting News! June is my first month being a columnist! Eeek! I know. My first article is out in Easy Food Magazine (Ireland no.1 food magazine, as they say.). I made a gorgeous crab picnic loaf (below) and next month will be kids cooking. It’s brilliant because I can write whatever I want and do any recipe and get to take the photos too! Dream job!
Usually when I’m baking I’m thinking of what my post will say. In this instance it was going to be along the lines of: Ate all the butter? No problem! Make a swissroll! Yum!
I used frozen raspberries, I don’t know what you think of that but personally I’m sick of paying top dollar for berries and arriving home to realise that the bottom layer of berries are furry. Yock! And raspberries are the worst for that so I have no problem buying good quality frozen.
I got the idea for making a cream swissroll from Rebecca, Thanks girl! I had to make it after your brilliant description! As Rebecca said you can jazz this basic cake up no end. I made it for my sister’s birthday and it went down a storm. Having said that I won’t fill a swissroll with cream again because it was so damn messy. Happy Weekend!