Hello lovely folks!
I hope you've all been well, happy and eating cake wherever you are ;-)
August is one of my favourite times of the year; sunshine, soft breezes, and the start of the blackberry season. We were walking home by a park recently and noticed rows and rows of blackberry bramble with ripe juicy fruits. Neither Charleston nor I have been foraging before so we got really excited. We went back to the park later in the afternoon and soon were met by many other couples foraging for blackberries too!
These wild blackberries are smaller but so much sweeter. After soaking them in distilled water, I made blackberry jam and it's the loveliest jam ever! Glossy, wine-coloured, tart and sweet altogether - made a perfect filling for blackberry macarons.
For yesterday's cake consultation, I decided to pair the blackberry jam with a vanilla cake and the result was pure delight. Four layers of vanilla sponge sandwiched with blackberry jam, and then more jam whipped into a Chantilly cream, a dripping of dark chocolate ganache, and some macarons and blackberry meringues to decorate. So divine I can't wait to remake an Italian buttercream version for the birthday party in October!
Meanwhile, who's been (or should I say not been) watching this season's Great British Bake-Off? I'm loving this series and so devastated Marie has left. Super excited about desserts next week and cannot wait to see what the bakers will bring on! If your Wednesday and Friday nights like mine, have been taken over by #GBBO come find me over on Twitter @gingerandcacao and we'll talk cake.