Its been almost a year since my first banoffee cheesecake post, well, 345 days to be precise. I can definitely say I have never spent so much time perfecting a recipe but it really was worth it! If you count each individual layer I’ve made this 6 times now and am yet to have any major hiccups – so its about time I shared the final thing with you lovely people! There must be others out there that are lacking banoffee cheesecake in their life, please indulge yourself ad give this recipe a go – its pretty straight forward actually, the only fiddly bit being how I make it in separate parts and frankly if the idea of flipping a cheesecake onto a caramel covered base doesn’t take your fancy, then take a moment to celebrate your rationality and read on anyway – I have an alternative idea 🙂
I’ve joined the Clandestine Cake Club, also known as CCC, to encourage me to bake different things and it’s an excuse to sit around eating and talking cake! The last theme was around the world in 80 cakes and inspired me to try the disastrous Natas Cake, after that failure I decided to have another shot at the Tres Leches. I wanted to make a better presented one, I decided to make two which I would stack and decorate with some fancy pipping. The plan was simple enough…
This is the ideal indulgent chocolate dessert. Its not fussy to make yet looks rather sophisticated. In fact its actually quite quick to make! The recipe does call for “several hours or over night” in the fridge but mine had about one or two in the freezer and was fine. I made it for a last minute dinner party and it went down a treat with ice cream.
I have been asked to make a four layer cake for a family friends 40th birthday.
His wife wants it as part of the surprise party planed. She said he likes simple victoria sponge with cream and strawberries and sent a picture of a naked wedding cake – kind of like the one I made.
I want to find a way of manning it up a bit and thought of the chocolate cage I made recently for a cheesecake.