Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry


 
Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry. The perfect appetizer or summer dinner - make these whatever size you want, they are bound to be a crowd pleaser! #mushroomtart #halloumi #chili #chilli #pesto #puffpastry #tart
Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry. The perfect appetizer or summer dinner - make these whatever size you want, they are bound to be a crowd pleaser! #mushroomtart #halloumi #chili #chilli #pesto #puffpastry #tart
Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry. The perfect appetizer or summer dinner - make these whatever size you want, they are bound to be a crowd pleaser! #mushroomtart #halloumi #chili #chilli #pesto #puffpastry #tart
Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry. The perfect appetizer or summer dinner - make these whatever size you want, they are bound to be a crowd pleaser! #mushroomtart #halloumi #chili #chilli #pesto #puffpastry #tart
Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry. The perfect appetizer or summer dinner - make these whatever size you want, they are bound to be a crowd pleaser! #mushroomtart #halloumi #chili #chilli #pesto #puffpastry #tart
Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry. The perfect appetizer or summer dinner - make these whatever size you want, they are bound to be a crowd pleaser! #mushroomtart #halloumi #chili #chilli #pesto #puffpastry #tart

I often get asked what happens to all the food I make. This ranges from people being curious, to aggressively accusing me of being 'incredibly wasteful' (isn't the internet fun sometimes?). It all gets eaten - we eat some at home, give some to our doormen, take it to friends, or Rich takes it to the Studio. It usually gets eaten at varying speeds, depending on what it is, or how many times I've tried to feed it to people before (fourth time round of a recipe test they tend to get pretty sick of it), but nothing goes to waste. Sure, I've creeped out the guy fixing our balcony a couple of times by offering him a cookie out the window, but everyone always appreciates it. These tarts? They were gone in about half an hour of me arriving at the studio with a box full. Which has got to be a good sign, right?

This is the second post of four in partnership with Filippo Berio! Last week we had a Roasted Garlic, Tomato and Ricotta Brioche knot, which went down super well, and now I'm back with another recipe inspired by their Pestonality Tour - Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts, with a homemade puff pastry. They look and sound a teeny bit complicated, but I promise you all the components are super easy to make, can be prepared ahead, and come together so amazingly into the perfect little handheld flavour party. 

Last Saturday Rich and I took the train up to Riverhead on Long Island to visit Filippo Berio at the Rose and Bubbly festival. It was an amazing wee day out (I always forget how much I love getting out of the city), and we had an amazing time tasting all of the pestos, right in the middle of a beautiful vineyard! Guests were able to try the pestos, along with taking the Filippo Berio Pestonality quiz, which will be available very soon on their website! I popped a few of my fave photos from the day at the bottom of this post. 

Back to these wee tarts! I wanted to come up with something to incorporate the Hot Chili version of the pesto, and these tarts do just that! I started with some homemade puff pastry, which, if you are up for it, is a super fun wee project, and actually not as hard as most people think. If you like, you can absolutely use store bought puff here too. I then rolled it out, cut it into rectangles, then spread with a thin layer of hot chili pesto, before topping it with a mushroom and garlic mixture, and some roasted red pepper strips. Once baked, it was topped with some fried halloumi cubes, and finished with a wee sprig of thyme. 

A few wee tips:

  • If you aren't keen on making your own puff pastry, you can definitely use store bought! I used 700g for this recipe. I have added a link to the recipe here 
  • Most of the components for this can be made ahead - the peppers can be roasted ahead, and the mushroom mixture can also be done ahead.
  • You can add the halloumi on before you bake if you like, but I prefer it fried so added it once it was already baked. Feta would work great too.
  • Feel free to customise these to your liking! They could be done with any type of filling that you like!
 

 

Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry

- Makes  12 tarts -

Puff Pastry Recipe from The Fearless Baker

Puff Pastry
Butter Block
453g (1 lb) unsalted butter, at room temperature
71g (2/3 cup) Bread Flour

Dough
397 (3 3/13 cups) bread flour
198g (1 2/3 cups) All-purpose flour
6g (1 1/2 tsp) fine sea salt
113g (8 Tbsp) unsalted butter, at room temperature
287g (1 cup plus 3 Tbsp) cool water

Tart Filling
4 large red bell peppers
1 small onion, finely diced
2 cloves garlic, finely chopped
300g button mushrooms, finely chopped
1 jar Filippo Berio Hot Chili Pesto
1 tsp fresh thyme leaves
1 x 200g block halloumi, Sliced
Fresh Thyme Sprigs to garnish (optional)

Egg wash: 1 egg whisked with 1 tbsp water

 

- PROCESS -

PUFF PASTRY

To make the butter block, combine the butter and bread flour  and mix until well combined. On a 13" x 18" piece of parchment paper, spread the butter into a 6" x 9" rectangle that is approximately 1/2" thick, using an offset spatula to square off the edges. Fold the remaining parchment paper down, using a bench scraper to square off the edges again (very square butter is very helpful!). Place in the fridge for 20-30 minutes, until it is between 60˚f and 70˚f (15˚c to 20˚c). 

In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, all-purpose flour, and salt. Add the butter and vanilla, and mix on low until the butter is fully incorporated into the mixture. Add the water, and mix until a dough forms, 5-6 minutes. Increase the speed, and mix on high for 2-3 minutes until smooth.

Turn out onto a piece of plastic wrap, and pat into a rectangle with your hands. Wrap in the plastic and rest in the refrigerator for 40-50 minutes. 

Once it has reached the ideal temperature, bring both the butter block and the dough out of the fridge. Line a baking sheet with parchment paper. On a lightly floured surface, roll the dough out to a rectangle approximately 12" x 10". Place the butter block on the bottom half of the dough (you should have about half an inch space around the edges), and fold over the dough to 'lock' in the butter, pressing down the edges to seal it in. Tuck any excess underneath. Wrap in plastic wrap, place on the baking sheet, and rest in the fridge for 20-30 minutes. 

Remove the dough from the fridge. You are now going to begin the folding process. You will do a four fold, a three fold, a four fold, and another three fold.

Turn #1: 4-fold

On a lightly floured surface, roll the dough out to a 13" x 18" rectangle, using a bench scraper to keep the edges tightly squared off. Turn the dough so a long edge is facing you. Take the left edge of the dough, and fold 3/4 of the way across the dough, lining up the edges. Fold the right edge to meet the left, about 1/4 of the way across. Fold the dough in half, left side over right. Transfer to the baking sheet, brush off extra flour, and cover with plastic wrap. Rest for another 30 minutes.

Turn #2: 3-fold

Remove the dough from the fridge. On a lightly floured surface, repeat the rolling process - roll to 13" x 19", and square the edges. Turn so a long edge is facing you. Fold the left side of the dough 1/3 of the way across, then fold the right side of the dough over the left (so you have 3 layers of dough). Place on the baking sheet, brush off flour, cover and refrigerate. Rest for 30 minutes.

Turn #3: 4-fold

Repeat the process for a 4-fold as explained above, taking care to square the edges. Cover and rest for 30 minutes.

Turn #4: 3-fold

This is your final fold. Roll out, square off, and repeat the instructions for a 3-fold above. Cover, and rest for 30 minutes. 

Divide the pastry in half. Wrap each half tightly in plastic wrap and store in the fridge until ready to use. You will only use one of the pieces for this recipe - store the other piece, tightly wrapped, in the freezer or fridge for another project.

FILLINGS

To make the roasted red peppers, preheat the oven to 400˚f / 200˚c. Line a quarter baking sheet with tin foil. Place the peppers, whole, on the baking sheet and lightly drizzle with oil. Bake for 45 minutes, or until the skin is starting to darken and lift away from the flesh. Remove from the oven and allow to cool completely on the baking sheet before peeling the peppers and removing the skin and stalk. Divide the flesh from each pepper into 3 or 4 pieces, and cut into strips. Place into an airtight container until ready to use. 

To make the mushrooms, heat a skillet or frying pan over medium heat. Add a good drizzle of olive oil, then add the onions and garlic, and cook for one minute, stirring frequently. Season with salt and pepper. Add the mushrooms and thyme, and cook for 15-20 minutes, stirring frequently and adding more oil if needed, until the mushrooms are cooked and beginning to go golden brown. Season well. Remove from the heat and set aside until ready to use - store in an airtight container in the fridge if preparing ahead. 

ASSEMBLY

Line a baking sheet with parchment paper. On a lightly floured surface, roll out your puff pastry to a rectangle 5mm (1/4") in thickness. If you are using pre rolled store bought pastry, lightly roll to remove any creases. Using a pastry cutter or very sharp knife, cut rectangles 8cm x 12cm (3" x 5"), and transfer to the baking sheet, leaving a little space between each. You should get approximately 12 rectangles. Transfer the baking sheet to the fridge for at least 30 minutes. 

Preheat the oven to 400˚f / 180˚c. Using a sharp knife, score a rectangle 1cm in from the edge of the pastry, taking care not to cut right through. Repeat with the remaining rectangles of pastry. 

Spread about 1 tsp (or a little less if you do not want them too spicy) of Hot Chili pesto on each tart, keeping inside the scored border. Top with 1 Tbsp of the mushroom mixture, and a few of the strips of roasted red pepper. Brush the outer exposed edge of pastry with egg wash. 

Bake the tarts for 15-18 minutes, until the pastry is puffy and golden brown. While the tarts are baking, fry the halloumi in a skillet or frying pan over medium heat, until golden brown on both sides. Cut into cubes. 

Once the tarts are baked, remove from the oven, and top each with a few cubes of halloumi. Garnish with a sprig of thyme if desired. Serve warm. 

Store leftovers in an airtight container. Best eaten on the day that they are made.

Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry. The perfect appetizer or summer dinner - make these whatever size you want, they are bound to be a crowd pleaser! #mushroomtart #halloumi #chili #chilli #pesto #puffpastry #tart
Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry. The perfect appetizer or summer dinner - make these whatever size you want, they are bound to be a crowd pleaser! #mushroomtart #halloumi #chili #chilli #pesto #puffpastry #tart
Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry. The perfect appetizer or summer dinner - make these whatever size you want, they are bound to be a crowd pleaser! #mushroomtart #halloumi #chili #chilli #pesto #puffpastry #tart

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own. 

Peach and Thyme Hand Pies


 
Peach and Thyme Hand pies - sweet, ripe peaches are enveloped in a tender flaky pie crust, and enhanced with the delicate flavour of thyme. #handpies #peachpies #pie #baking #peach #thyme
Peach and Thyme Hand pies - sweet, ripe peaches are enveloped in a tender flaky pie crust, and enhanced with the delicate flavour of thyme. #handpies #peachpies #pie #baking #peach #thyme
Peach and Thyme Hand pies - sweet, ripe peaches are enveloped in a tender flaky pie crust, and enhanced with the delicate flavour of thyme. #handpies #peachpies #pie #baking #peach #thyme
Peach and Thyme Hand pies - sweet, ripe peaches are enveloped in a tender flaky pie crust, and enhanced with the delicate flavour of thyme. #handpies #peachpies #pie #baking #peach #thyme
Peach and Thyme Hand pies - sweet, ripe peaches are enveloped in a tender flaky pie crust, and enhanced with the delicate flavour of thyme. #handpies #peachpies #pie #baking #peach #thyme
Peach and Thyme Hand pies - sweet, ripe peaches are enveloped in a tender flaky pie crust, and enhanced with the delicate flavour of thyme. #handpies #peachpies #pie #baking #peach #thyme
Peach and Thyme Hand pies - sweet, ripe peaches are enveloped in a tender flaky pie crust, and enhanced with the delicate flavour of thyme. #handpies #peachpies #pie #baking #peach #thyme

Ok so I just checked, and I have 21 pie recipes on this blog. TWENTY ONE. There's like, 150 something recipes total, 21 of which are pies. Whoopsies. And it's probably only going to get worse sorry - I promise not to double up on you, but there's just something that really gets me going about spending an afternoon pottering round in the kitchen rolling out dough, or working out a lattice, or cutting out shapes. Pie is the best way (in my opinion) to quickly turn an in season fruit into a beautiful dessert, while still maintaining the integrity of the fruit itself - adding starch and sugar, and wrapping it up in a flaky pie crust is only going to make something more delicious. You're not tucking it into a cake or hiding it in a muffin - pie really lets you hero what you are working with. Plus I will never get sick of pretty intricate lattices. So as long as you guys are ok with it, there's going to be more pie. Actually, even if you're not ok with it, it's going to be here anyway. 

I can't help myself when peaches are in season, and so when I found myself, yet again, with a good few kilos of super ripe peaches, some pie dough in the freezer, and a brand spanking new thyme plant / balcony garden, I really didn't have a choice but to make pie. I love a regular sized pie, but I love pie dough more, so hand pies are one of my favourite ways to really exploit the filling to crust ratio. The addition of thyme was a great move on my part - the thyme is super delicate, and gives the filling a little something extra. 

I kept these ones super simple - no pastry stamps in sight, just two circles of dough, filled, and pressed together. Crazy easy, and can be done well ahead of time - they actually freeze super well so if you wanted to make a bunch, you could freeze them then bake on demand. 

A few wee tips:

  • I peeled my peaches by boiling a large pot of water, and preparing an ice bath. I then scored a cross in the bottom of each peach, placed them in the boiling water for 30 seconds, then transferred immediately to the ice bath. The skins should slide right off. If you want to keep the skins on, that works too!

  • If you can, make your pie dough overnight. I actually took this dough from the freezer and thawed it overnight before using.

  • I like to layer up the circles as I cut them out on a baking sheet lined with parchment paper - to make a second layer, make sure you place another piece of baking paper between the circles.

  • Work with one hand pie at a time - so fill it and seal it up, and then move onto the next one rather than making a production line. That way you reduce your chances of the juice going everywhere.

  • If your peaches are super ripe or crazy juicy you may need to add a little more starch - add an extra tablespoon or so and see how you go if it is looking kinda soupy.

 

 

Peach and Thyme Hand Pies

- Makes 12 hand pies -

Pie Dough
2 1/2 cups (310g) Flour
Pinch of Salt
2 tsp (8g) sugar
2 sticks (226g) cold butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar

Filling
500g ripe peaches, peeled and diced (see notes for peeling tips)
2 tsp fresh thyme leaves, finely chopped
1 tsp vanilla bean paste
1/2 tsp salt
65g (1/3 cup) raw sugar
3 Tbsp Tapioca Starch

Egg wash - 1 egg whisked with 1 Tbsp water
Raw sugar, for sprinkling

 

- PROCESS -

PIE DOUGH

Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two rectangles, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight. 

 

FILLING AND ASSEMBLY

Turn out the dough onto a lightly floured surface, and roll into a rough rectangle that is approximately 1/8" (3mm) in thickness. Using a round cookie cutter (mine was 3 3/4" in diameter), cut circles of dough, and place them on a baking sheet lined with parchment paper. Repeat with the second piece of dough. Press scraps together, wrap in plastic wrap, and chill for 15-20 mins, before rolling out again and cutting more circles. Store cut-out circles in the fridge while you are waiting for the scrap dough to chill. You want to aim for approximately 24 circles. 

In a medium bowl, combine the peaches, thyme leaves, vanilla bean paste and salt. Whisk the sugar and tapioca starch together in a small bowl then add to the filling mixture, and stir well to combine. 

Combine the egg and water together in a small bowl. Take one circle of dough, and place approximately 2 Tbsp of the filling in the centre. Using a pastry brush, brush egg wash around the outside edge of the dough, and top with a second circle of dough, ensuring that the air is pressed out. Lightly seal with your fingers, then transfer to a baking sheet lined with parchment paper and use a fork to crimp around the edges to ensure a tight seal. 

Repeat with the remaining dough circles and filling until you have 12 hand pies. Place the baking sheet in the freezer and freeze for 30-40 minutes, or until the dough becomes very firm. If you are planning on freezing them for a longer period of time, freeze solid then transfer to an airtight plastic bag. 

While the pies are in the freezer, preheat the oven to 425˚f / 220˚c. Remove the pies from the freezer. Using a sharp knife, cut a cross in the top of each pie, brush with egg wash, and sprinkle with additional raw sugar. Bake for 25-35 minutes, until the pies are deeply golden brown and the juices are bubbling. Remove from the oven and allow to cool. Serve warm or at room temperature. Store leftovers wrapped in foil at room temperature. Reheat in the oven to help keep the pastry crispy. 

Peach and Thyme Hand pies - sweet, ripe peaches are enveloped in a tender flaky pie crust, and enhanced with the delicate flavour of thyme. #handpies #peachpies #pie #baking #peach #thyme

Orange Thyme Cake


 

Another episode of distant kitchens! We decided to go with cake this time! I'm so, so excited to continue on with this wee collab with Stacy and see what it brings us. Yet again we managed to come up with totally different things to each other - I had one big cake whereas Stacy had an entire entourage of baby ones! 

What better place to get a cake recipe than Tessa Huff's book 'Layered'. I have had the book for a while, and was so excited to finally make something from it! It is the most incredible book, and Tessa is not only super lovely, but INSANELY talented! If you haven't checked the book out already I really can't recommend it enough, it has one of everything - you will always be able to find a cake for every occasion in there! 

We chose an Orange and Thyme cake. And we chose well! I would never have thought to put thyme in a cake, but it just goes so well with the orange. The cake is comprised of a brown sugar buttermilk cake, brushed with orange and thyme syrup, filled with a raspberry buttercream, and finished with an orange glaze. The original recipe called for blood oranges but as they are not in season at the moment, both Stacy and I subbed regular oranges. I also added a little raspberry juice to the glaze to give it the lovely pink colour. 

The original recipe called for a swiss meringue buttercream, but I just so happened to have a batch of German buttercream (which is based on a pastry cream and is a little less common than our friend swiss buttercream) in the fridge, so I used that instead, and it seemed to work beautifully! I am a huge fan of German buttercream, as it isn't too intensely buttery, and it stands up super well to heat! We used it for our wedding cake and I am so glad we did! Zero meltage. I added raspberry puree to most of the buttercream and used that to fill the cake, then reserved some unflavoured white buttercream to use on the outside of the cake. If you prefer to use a swiss buttercream, you can find Tessa's recipe here, or the one that Stacy used on her blog.

A quick tip - when making the glaze for the top of the cake, make sure that you make it a lot thicker than you think you will need! It runs a lot further than you would think, particularly if it is a warm day. 

The buttercream recipe makes a fair amount so you will likely have a little left over depending on how thickly you frost your cake (I had about a cup and a half) - however it freezes amazingly so I always like to keep some in the freezer for another time. I like to make the pastry cream for the buttercream while the cake is cooking so that they both have time to cool.

A wee note about leftovers - the syrup is AMAZING as a drink in a little soda water. 

Enjoy! And please don't forget, if you give this a go to use the hashtag #distantkitchens when you share your creation! 

 

 

 

Orange and Thyme cake
- Makes one three layer six inch cake-

Adapted from 'layered'

Brown Sugar Buttermilk Cake
2 1/4 (295g) Cake Flour (I made my own using this)
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cups (170g) unsalted butter, at room temperature
3/4 cup plus 2 Tbsp (190g) Packed brown sugar
1/2 cup (100g) sugar
1 Tbsp orange zest
1 tsp vanilla
3 large eggs
1 large egg yolk
3/4 cup plus 2 Tbsp (210ml) buttermilk (I made my own with milk and 3/4 tsp lemon juice)

Thyme Syrup
1/2 cup (120ml) Freshly squeezed orange juice
1/2 cup (100g) sugar
Small handful of fresh thyme

Raspberry German buttercream
3/4 cup (90g) fresh raspberries
2 tsp sugar
1 cup (240ml) whole milk
3/4 cup (150g) sugar
2 Tbsp Corn starch
1 egg
1 egg yolk
pinch of salt
2 cups (450g) butter, cubed, at room temperature

Orange Glaze
1 1/4 cup (155g) sifted powdered sugar, plus more as needed to thicken the glaze
2 Tbsp + 1 tsp (20ml) fresh orange juice
Small amount of raspberry juice, or a few drops of pink food colouring

To Garnish
1/2 a pint/6 oz/170g Raspberries
Thyme Sprigs

- PROCESS -

BROWN SUGAR BUTTERMILK CAKE

Preheat oven to 350f/180c. Grease and flour three six inch cake tins. If making your own buttermilk, add the acid to the milk and set aside

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium high speed until light and fluffy, approximately 5 minutes. Add the orange zest and vanilla and beat until incorporated. 

While the butter is creaming, sift together the flour, baking powder, baking soda and salt in a bowl.

Scrape down the bowl of the mixer. Add the eggs and yolk one at a time, mixing well after each addition. 

With the mixer running on low, add a third of the flour, alternating with half of the buttermilk. Ensure that you begin and end with the flour. Mix until just combined. 

Divide the batter between three cake tins. Place a small ramekin of water in the oven to help reduce doming. Bake for 23 to 25 minutes, or until a cake tester or skewer inserted into the middle of a cake comes out clean. Cool for 15 minutes in their tins before removing and allowing to cool completely on a wire rack. 

RASPBERRY GERMAN BUTTERCREAM

In a bowl, whisk together the 3/4 cup sugar, corn starch, egg, egg yolk and salt. In a medium non-stick saucepan, heat the milk to just shy of a simmer. Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan. 

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow dish or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold. If you are in a hurry, you can speed up this process by placing the custard mixture into a bowl, and placing the bowl into an ice bath, stirring frequently.

Fit your mixer with the whisk attachment. Whip the custard mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. Switch to the paddle attachment and beat for a few minutes until smooth and silky. 

In a food processor or blender, combine the raspberries and 2 tsp sugar into a puree. If you would like it smooth, press it through a sieve over a bowl and discard the seeds. I chose to keep the seeds in as it looks more rustic. 

Reserve about a cup of the buttercream for the white outside of the cake. Combine the rest of the buttercream with the raspberry mixture.

ORANGE THYME SYRUP

In a small saucepan, combine the sugar and orange juice. Add the thyme sprigs. Bring to a gentle boil, then simmer for approx 6-8 minutes. Allow to cool, then strain to remove the thyme

ASSEMBLY

If you are wanting to use a turn table to help assemble the cakes, remember that for the final glaze, you will need to transfer the cake to the dish that you will be serving it on, as the glaze will drip down onto the plate, so ice the cake, then transfer it if needed before glazing.

Level off the cakes. Place the bottom layer on a turntable or cake plate, and brush liberally with the thyme syrup. Using an offset spatula, spread on approx. 3/4 cup of the raspberry german buttercream. Smooth down, and place the second layer on top. Repeat the process, brushing syrup on every layer, until the cake is stacked. Use your offset spatula to fill in the gaps between the layers with extra buttercream. Place in the fridge for 10-15 minutes. Remove and roughly coat the outside of the cake with the white buttercream, either using a cake scraper or an offset spatula to smooth. 

Transfer the cake to the plate that you will be serving it on. To make the glaze, mix the orange juice and powdered sugar together to form a runny paste. If you would like the glaze to be pink, add either a drop of pink food colouring, or push a few raspberries through a sieve, adding the juice to the glaze. Add more icing sugar if necessary, to reach the desired consistency. Spoon the glaze over the top of the cake, coaxing it to drip down the sides a little. Decorate the top of the cake with Raspberries, and additional Thyme.

Head over to Stacys blog to see her finished product and process!