But I am truly rubbish at taking photos of it. I recently talked to a friend who happens to be a photo editor for a huge imagery company, and she gave me some tips so I am hoping my images will improve. That doesn't do much for the fact my greediness well outbalances my need to photograph so usually, by the time I get to the camera....pooof....nothing but crumbs remain.
Perfect case in point... I made a free form Apple Tart this past weekend to take to a dinner party and it was just amazing! We served it with caramel ice cream and it really couldn't have felt more in rhythm with the cold crisp weather we are having. Anyway, I had to literally move my friends out of the way to get these photos, a before and after shot, of the lovely, dreamy apple tarts.
I used Rose Levy Beranbaum's recipe for the amazing Flaky Cream Cheese pie crust which is a god send if you are a pastry novice but still very useful for things like a free form tart when you don't have the pan supporting the weight of the filling. The crust was crisp and light, but still substantial enough to slice easily and provide a striking balance with the soft aromatic fruit.
However, as promised, an catch up of sorts. I have been doing lots cupcaking lately and that has a lot to do with the wedding season that has just passed. I did two wedding cakes, one large and one not so large for two couples I adore. Both of whom share my love of simplicity and didn't want the normal fruit cake marzipan nightmares that pass for wedding cakes in this country.
The big one on the left is Chocolate Truffle cupcakes (one of my best) and Apple Spice cupcakes with cream cheese icing. Exactly the right sort of flavours for a September wedding. The smaller one was made up of Lemon and Raspberry cupcakes with a lemon mousse icing and Guinness and Ginger cupcakes with spiced cream cheese icing.