There’s been a lot of you asking for me to do a surprise cake tutorial on the blog after seeing the birthday cake I made for my eldest.
I love a good burger on a toasted Brioche bun, trouble is it’s not something you seem to be able to buy easily. So, with us definitely heading towards a spell of BBQ weather I’ve slightly adapted by Brioche recipe (which you’ll find in my new Bread Making book) so I can get some burgers on the go!
I’ve managed to avoid the need for tempering chocolate until now and managed just to wing it in the past. The time has come and chocolate is intriguing me, so in order for it to play ball I figured it was going to be important to learn how to temper chocolate.
Making a chocolate collar for a cake is much easier than you’d think, its an impressive way to finish a spectacular cake. You can use your favourite chocolate white, milk or dark the method is exactly the same. So let’s get cracking!