First bake from Sour by Mark Diacono, for the second book in my Cook the Books series, and we’re diving straight into the deep end with this Sweet and Sour Apricots Upside Down Cake.
I’m pretty darn happy with how this one turned out. Part 1 of Cook the Books: Sour will be out early next week.
This weekend I had the absolute pleasure of spending a few days with Mark Diacono and Diana Henry on a residential food writing course that was nothing short of life changing.
“Some experiences don’t just stay with you - they shift something inside you.”
Here’s what happened »
Today’s bake: a Lemon Olive Oil cake 🍋
A deliciously soft, moist and tender olive oil cake filled with bright and tangy lemon flavor!
☘️ Happy St Patrick’s Day! ☘️
After scrolling through lots of amazing looking recipes, I decided that what better way to celebrate St Patrick’s Day than with a loaf of traditional Irish soda bread! (Or a pint of Guinness, if you ask Ben)
#baking
It’s Pancake Week: Day 5 - and as it’s the last day, I wanted to go wild and experiment with an idea I’ve had for a while… pancake sushi 🍱
#baking
Happy Friday! We made it!
It was a rough night with Hiro last night - barely 3 hours kip. So today is fueled by coffee, pancakes and more coffee.
It’s Pancake Week: Day 4 and for today, I went with banana-stuffed pancakes. Like little banana fritters!
#baking
Good morning, you awesome bunch!
It’s Pancake Week: Day 3 - and today we’re having some fun… with pancake spaghetti! With added ‘raspberry’ meatballs.
#baking
Good morning lovely people!
It’s day 2 of pancake week - and today I was in the mood for some American style pancakes 🥞
Recipe by shelinacooks on Instagram 😊
#baking
Pancake Week: Day 1
Well, it’s not easy to take aesthetic looking photos of a Dutch Baby!
Still tastes bloody good all the same though 😋
#baking
Bakewell Loaf Cake with Raisins.
Super chuffed with how this turned out and it’s great to be back baking again. I thought the raisins might feel or taste weird, but they add nice pockets of sweetness.
Hello you awesome bunch of humans! The sun is finally shining and - I don’t want to jinx it - but I think spring might be here??
Today I have whipped up a carrot cake, with a vanilla bean cream cheese frosting 😮💨 It’s too bloody good!
The recipe is up on my Substack 🥕
Link in bio
#baking
Glad my first batch of French Madeleines turned out so well! Have some great ideas for flavours and textures that I want to experiment with.
May have ‘accidentally’ inhaled 3 of these whilst some shots 😄
Are they still called madeleines if you add a filling? 🤔
#baking
So Flashes is the new Insta, but allows cross posting with Bluesky and I’m guessing eventually Skylight?
Well that’s pretty cool!
Lemon loaf cake with lemon icing, made with double cream 🤤
This could be my softest crumb to date! Is tastes so bloody good 😋
#baking
Hey friends, I’ve got a new post up this week. It’s been a bit of a tough month, but I’m finally back baking again.
A little Hiro update, a couple of cakes, and a rallying cry to stop gatekeeping seasonal bakes.
taistybytes.substack.com/p/the-three-...
That's a Wrap! For my final post in this series, I thought we would take a look back at everything I made and at what I’ve learned.
Also, it’ll make a handy contents page for the series! Perfect for anyone who wants to catch up, revisit a favorite week, or see this whole challenge at a glance.
Well that's it folks - my final GTBBO bakes are now done! Come and see how they went.
I'll be back with another post later this week with a bumper post reviewing the last 10 weeks - so keep an eye out for that, too!
taistybytes.substack.com/p/gtbbo-week...
#baking
“Draw me like one of those French dogs”
Apricot and Almond Danish Pastries
Happy Bake Off day, friends 🤙 Well, what a bloody week! I've only gone and made 2 pâtisserie bakes. Come and see how it went - whilst I go for a lie down.
You’ll also find my croissant recipe here, too!
taistybytes.substack.com/p/gtbbo-week...
#bakeoff #gbbo
Well guys... I did it - the first of this week’s #bakeoff Pâtisserie bakes done & my first ever croissants! I’m super chuffed that the lamination worked amazingly - despite the final proof going a bit wonky. The egg wash has caught a bit on top but it baked perfectly throughout - flaky, but tender.
🎶Iiiits beginning to look a lot like Christmaaaas🎶
Happy Bake Off day, friends!! It looks like today’s theme is going to be patisserie - and from the promo video… 😬
But before the chaos ensues - why not catch up on my latest post recapping how 1970s week went! There’s profiteroles and banoffee pie galore 🎉
open.substack.com/pub/taistyby...
My latest GTBBO post is LIVE! This week on #GTBBO we're throwing it back to the 70s with two iconic bakes: profiteroles and banoffee pie.
open.substack.com/pub/taistyby...
First go at choux for this week's #BakeOff bake-along didn't quite go to plan. I think my dough was a tad too runny 🤔
Despite the burger-like and cracking, I’m actually really pleased with how they’ve turned out, considering 😊
Profiteroles, filled with a lemon crème Chantilly
ReciMe is the winner for me 👍 easy imports from instagram and TikTok, ‘cookbooks’ and a meal planner
Hiro is the vibe today 🥱
Are there any bakers or foodies here yet? 👀
Good morning you lovely people! Started the day with a nice early hike - back home to drown myself in coffee 🥱
I also dropped an extra slice of Taisty Bytes yesterday - a photo recap of my bake off challenge so far, talking noticing little moments of joy and there may be a Hiro video, too…
Happy Friday, friends! I have an extra slice of Taisty Bytes for you this week.
A little different format today as I’m sharing photos of all my Bake Off bakes so far, we’re talking joy and there’s a little hike video which I’m sure Hiro’s fans will enjoy 😄
open.substack.com/pub/taistyby...
