So that was a bit of a gap between posts, eh? 2014 has already been somewhat bonkers, to the point that food has been about what can be cobbled together in the few hours between getting home and going to (sweet, sweet) bed, rather than something of experiments and long weekends in the kitchen.
Letting go of the festive season has been a struggle. Our Christmas tree came down long after January 6th, and the rest of the month saw me gleefully throwing leftover Roses and Quality Street down my gullet and swigging beer while I chuckled at the poor chaps giving up sugar and taking part in Dry January.
But it’s February in a few days, and nothing makes you realise you need to step out of Hotel Chocolat, even if there are bargains to be had, like facing Valentine’s Day as it rushes at you head-on.
Of course, I realised this after I made this cake. It was a multi-purpose delight: a birthday cake, a look-how-strong-my-willpower-is-I’m-not-even-saving-myself-some cake (kidding no-one, I know), and as the last slice was devoured with a cup of tea by a friend, fork in one hand, tissues in the other, a break-up cake.
The cake itself is layers of salted caramel, carried by a simple vanilla sponge and wrapped in white chocolate buttercream, the sweetness offset by the touch of salt. What a way to wave goodbye to January. Continue reading