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25/10/2023

I’m ashamed to say I severely neglected Flo 🫣(my starter…). I didn’t feed her for nearly 3 weeks and tbh, I was a little over it 🫠 Then someone posted on a local Facebook group that they were looking for some sourdough starter… Was the universe was sending me a sign?! 😂

I quickly revived Flo, donated a batch and decided it was time to have another crack at a loaf. I’m so glad I did 😊 My first one didn’t really rise as I knocked too much air out of it whilst shaping (still trying to work this bit out), but my second loaf was way better… and dare I say, my best yet 😄

Call it divine intervention (or pure coincidence!), whatever it was, I’m relieved that Flo was saved from the brink 😅

I’m still very much learning with each bake, and although my loaf is far from perfect (possibly a little over proofed and I need to work on that slash!), I am one proud sourdough mumma! 😌

04/08/2023

A rather large birthday pavlova I made for myself a while ago…! 🍓🫐

The unattractive plastic tray was the only thing big enough to put it on, but as it was for me, it was very much a go big or go home situation 😋🤍

18/07/2023

Thank you so much for all your lovely messages following my last post 💖 I was really touched and I’m truly grateful 💕 A holiday and a bit of time out has done me the world of good and I’m looking forward to sharing more of my bakes on here 🤗🍰

I’ve got a small backlog of bakes that I didn’t get the chance to post, so thought I’d start with the birthday cake I made for my OH 🎂😁

I handed him a recipe book and he chose a no fuss lemon, lime and ginger loaf cake… I had other ideas though, it is a celebration cake after all 🤷‍♀️🥳

I pimped it up with some blueberry compote and ginger mascarpone buttercream 🫐🫚Unfortunately it didn’t quite adapt as well as I hoped! Being a loaf cake recipe with ground almonds, the sponge was pretty dense. The flavour was good, but the main issue was the texture of the stem ginger in the sponge combined with the blueberry compote. It was an overload of soft juicy bits which didn’t work so well together! 🥴 Perhaps ground ginger would have been better 🤔

I possibly should have stuck to the no fuss loaf, but I enjoyed experimenting and the ginger mascarpone buttercream was delish! 🫚🎂 If like me you find pure buttercream a bit much, a touch of mascarpone is so good. It really lifts it and makes the buttercream super silky 😋

16/06/2023

It’s been such a long time since I’ve been on here! Life took quite a different turn, and for a number of personal reasons as well as a crazy year of renovations and getting a part-time job, I had to abandon my baking course 😔 However, thankfully I had completed all my practical assessments beforehand and I officially passed my course this week 😅👩‍🎓

With everything that’s going on, I have decided not to return to my business, and unfortunately I won’t be pursuing my baking yet either. I loved what I built up with Vintage Fizz but running a small business is challenging and all consuming, so sadly it’s not the right time for me. I wouldn’t be happy if I couldn’t give my customers 100%.

I will still be practising everything I’ve learnt at home with the intention of starting something eventually, so I hope to continue to share my bakes 🍰 You might see a fair bit of choux and tarts around here! 😏

If you’re still with me, a big thanks for sticking around! 😍And a big thank you to my lovely customers who made it worthwhile, and continued to support both my business and baking journey. It really has meant the world 💞

In the meantime, here’s a picture of a Bakewell Tart, my last bake at college and one of my favourites. Always good to end on a high note! 😋

I’ll be back again soon 🥰

Love,
Bo 💛

26/03/2023

Presenting my first ever sourdough! 🤗 It’s far from perfect and the crumb is on the dense side, but it tasted good so I’m happy 😊

I’ve never had an inclination to make sourdough before. I’ve glanced at recipes but the long instructions and commitment involved always put me off 🥴 It’s time consuming enough to feed a husband and two kids, let alone a sourdough starter 🤨 However, going through the process at college was a big help and I was surprised how much I got into the swing of it. I’m now determined to keep ‘Flo the sourdough’ alive 😬

She wasn’t quite bubbly enough for this bake but I’ll be giving it another go and hopefully I’ll see some improvement next time!🤞🥖

24/03/2023

Tempering has definitely improved this week….! Posting these cute little tartan chocs on their own because I think they deserve it 😍

Milk chocolate filled with raspberry ganache 🤎

Sourdough to come! 🥖

18/03/2023

One for the chocoholics this week 😍🍫 We made a selection of ganache truffles and an Easter egg. I flavoured my truffles with strawberry and rhubarb, although I was a little heavy handed with the strawberry so the rhubarb was somewhat ‘subtle’ 🤦‍♀️ We had to coat them in compound chocolate so no tempering required, but it also meant they didn’t have that beautiful shiny coating, and most importantly, it’s nowhere near as tasty as couverture. In case like me you didn’t know, couverture is the top quality stuff which contains cocoa butter, whereas compound chocolate contains vegetable fats so it’s not as nice. Every day’s a school day! 👩‍🏫

We did use couverture to mould the Easter egg. Tempering chocolate really is a skill. Safe to say, I’ll not be pursuing a career in it! It’s tricky, very messy and it doesn’t take much to go pear shaped 😵‍💫 Respect to chocolatiers 🫡

I didn’t realise we had to decorate our eggs so the butterflies were a last minute panic with a quick rummage through the cutter box, and well, they look more like bats 🦇😆 Plus they’re too chunky 🫤We’ll be making more chocolate over the next few weeks but I’ll be ditching the Easter bats…. 🥴

11/03/2023

This week’s bakes were particularly enjoyable 😍 We made pork pies and baguettes and oh my, they were super taaaasty 🥖🥮😋

It’s surprisingly easy to make hot water paste. There’s not much to it and it’s far less technical than other pastries. We had to use mince so it wasn’t the same texture as a traditional pork pie, but great for a quick/easy version and no jelly required.

Baguettes are something I’d happily bake everyday if I had the time. The dough is pure joy 🤩 It’s pillowy soft and incredible to work with. There’s no kneading involved, just folding and time. The process is as enjoyable as the result! 🥰 I need to improve the slashes and cut the dough deeper, but overall I’m happy with my first attempts ☺️

We also developed a sourdough starter so currently nurturing her and hoping to share my first ever sourdough soon….. 🤞

02/03/2023

Bit late posting (yet again 😵‍💫) but last week was a wonderful puff pastry trip down memory lane 😊

Oh how I loved the vol au vent and its vast array of fillings! 😍 Nestled between the Bird’s trifle and cheese and pineapple cocktail sticks, it was a staple for the ultimate 80’s buffet… dead fancy👌😄 Sadly there was no prawn cocktail so I used what I could scrabble from the college fridge and filled them with sun dried tomatoes, mascarpone, chives and lemon zest. It tasted much better than it looks! 😋

The cream horn is such a classic and I had forgotten just how good they are 🤤 I didn’t have a plan for decorating them (as you can clearly see 🥴), and although we had a crack at making spun sugar nests and caramel curls earlier in the week, it felt like too much of a faff for something that would be inhaled in seconds 🤷‍♀️😂

I certainly enjoyed these nostalgic bakes and I strongly believe a revival is in order! 🤩

16/02/2023

I meant to post this at the weekend but building my little boy’s bunk bed took a lot longer than we expected… and I may have got the instructions completely wrong 🥴

When I started my course nearly 2 years ago, I really didn’t enjoy the process of lamination and decided I’d happily stick to shop bought puff pastry 😑 Finally, through sheer repetition and some very useful tips, I almost enjoy it now 😀 Not enough to stop me buying ready made puff mind, there aren’t enough hours in the day for that every time I want some flaky goodness!

We made palmiers and apple turnovers and they were incredible 😋 So puffy and crisp, definitely my best yet 😅 We also had our gateau assessments and I made a strawberry and cream Genoese sponge cake and a non-dairy roasted plum compote and cherry chocolate torte 🍓🍰🍒

I don’t love my decoration of the cakes, but they were being sold in the college restaurant and each portion had to be the same. I did enjoy tempering chocolate for the first time though and making a ton of white chocolate curls (which look more like pencil shavings!). Hugely satisfying 😁

03/02/2023

Not much to show this week as we’ve been prepping puff pastry and sponges for next week’s assessments, so I’m posting a couple of recent bakes at home instead ☺️

I made a carrot cake with maple cream cheese frosting and some more Japonaise biscuits (addicted!) 😋 I also made some choux craquelin for the first time but only managed to take an oven shot 🤷‍♀️ You’ll be seeing lots more of these though as it’s the bake I’m keen to perfect for when I eventually open up shop again!😍

Keeping my fingers crossed I can share some decent puffed up puff pastry next week…. 🤞😬🤞

Happy weekend folks! 💛

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