Blackberries to be specific! Look at my haul…..glittering from the freezer!
Here are some pictures of my blackberry exploits! (Sorry for the short post…spending all my time outdoors…OCTOBER IS MY MONTH!)
Blackberry and Orange Frangipane…Almondy cake with blackberry jam inside a shortcrust pastry case.
Egg washing a puff pastry tart, blackberries and vanilla/lemon marscapone.
Place puff pastry on a baking tray and bake until gold. Mix the rind of half a lemon and two teaspoons of vanilla with 150g of marscapone. Spread on the cooled pastry and stud with blackberries. Bake until the marscapone has firmed and the blackberries are hot and gorgeous! Sprinkle with brown sugar, then blowtorch or grill until crunchy 🙂
Use your favourite fairycake recipe (Lemon works well!)…pipe buttercream with a rose nozzle, and top with a berry….I used equal parts white and coloured icing splodged in a piping back to create these stripes.
Happy October everyone!
Stay Unchained ❤
Unchained Baking 