The technical challenge for the botanical week on series 7 was to make a Fresh Herb Fougasse. A Fougasse is a french flatbread, decorated to resemble an ear of wheat. The difficult part of this challenge was to open up the cuts in the dough so that they do not close when the bread is baked.
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Christmas Gingerbread Cake
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With Christmas coming up very soon I decided to make a cake inspired by the flavour of gingerbread. The cake contains many Christmas flavours such as ginger, cinnamon, nutmeg and allspice.
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Chocolate and Raspberry Drip Cake
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With summer coming to an end this is the perfect time to make a cake that uses raspberries. This is a chocolate cake soaked in raspberry syrup, filled with raspberry buttercream and top off with chocolate ganache and fresh raspberries!
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