Marron glacés (candied chestnuts)

marron glaceI’ve always been very intrigued by those glistening  pieces marrons sitting in big copper pots by a paticceria window, a sight that is so common in Italy especially when autumn  and winter approaches.

I love these morsels ever since I bought one to have from a small paticerria in Sienna while on my honeymoon. It was coated with a candied, almost caramel-like layer giving way to a soft center while still maintaining the beautiful flavours we associate with chestnuts.

Since that day, I have always thought about making my very own. Thankfully, I manged to get my hands on a kilo of plump chestnuts of the Italian variety and I automatically thought of making these.

Making your own marron glacés isn’t quite the walk in the park – it takes four days from the start to the finish. While that sounds daunting, it actually involves a lot of resting time and more patience than hard work.

I made two batches with the kilo of chestnuts that I have. You see, the first batch had unfortunately broken down to many small piece as I was too careless in the peeling and was stirring the chestnuts way too much till they crumble. But they tasted great and were well-candied.

The second batch fared a lot better and I’ve learnt not to treat these chestnuts with the utmost care and attention and at the same time, not to be too overzealous with the stirring.

So I’m proud to say that after eight days of tempting everyone by the amazing smells of chestnuts cooking in a vanilla syrup, I now have a whole tupperware of candied chestnuts to go around. Thankfully!

It was hard to keep prying hands away from my pot for the whole week because the smell of chestnuts cooking is undeniably one of the best in the world.

Recipe: Marron glacés

I referred to Lorraine from Not Quite Nigella’s post and recipe as a guide to making these candied chestnuts.

500g whole chestnuts (best to use large, plump chestnuts)
370ml water
370g granulated sugar
1 vanilla bean
1 tbsp glucose, optional

1. Use a small paring knife to score the flat base of the chestnut with an ‘X’ before boiling them. You need to score it quite deeply  through the skin and membrane. This makes it easier to peel of the skin and hairy membrane.
2. Bring a pot of water to boil. Once it reaches boiling point, place the whole chestnuts in for about 8 to 10 minutes. Turn off the heat and let it stand for about 5 minutes.

3. While the chestnuts are still hot,  use a wire mesh to remove one of the chestnuts and start to peel off both the skin and membrane layer. Then repeat for the rest of the chestnuts, leaving the rest of them in the hot water while you work. This step is easier while the chestnuts are hot.  Work slowly and carefully and try not to break the chestnut. You can use a toothpick to remove the bits of skin that are stuck in between the grooves of the chestnuts.

4. Place the water, sugar and scrapped seeds of the vanilla, as well as the vanilla pod into pot (big enough to hold all the chestnuts and liquid) and bring it to a boil, stirring occasionally to make sure that the sugar is dissolved.

5. Place all the peeled chestnuts into the pot, placing the bigger ones at the bottom and then whatever bits and pieces you have at the top. Do ensure that the sugar syrup covers the chestnuts completely.

6.  Bring the pot to a boil once again, then turn down the flame to a low simmer with the lid on for about 30 minutes. Swirling the pot every now and then. It is best not to stir the chestnuts too much.

6. Turn off the heat and allow the pot of chestnuts to cool back to room temperature while still on the stove.

7.  Repeat this step over the next four days, twice per day,  swirling the chestnuts to ensure they do not stick to the bottom but avoid stirring it too much. Add in the tbsp of glucose if you notice that some crystallization has begun at the sides of the pot before reheating on the second day.

8. The syrup should thicken over the days. The chestnuts should look glossy, almost translucent when lifted up in the direction of light. You can test a small piece of chestnut to check on its doneness on the fourth day. You may need to repeat the step for one or two more times if it is still not ready.

9. When your chestnuts are done, allow them to cool completely in the syrup before lifting them up carefully and placing them on a cooling rack over a parchment- lined tray for the excess syrup to drain off.

10. Place the candied chestnuts onto small muffin cups and store them in an air-tight container in the fridge. The small bit sized pieces can be used in desserts like in ice-cream, parfaits, or to be topped on top of your breakfast yogurt.  I’ve also kept the remaining “chestnut syrup” to go along with my waffles.


chestnuts marron glace


marron glace2


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Best ever chocolate chip cookies

NY Times chocolate chip cookies

This is my to go to recipe for chocolate chip cookies. I’ve tried plenty of recipes but this is the best one by a long shot. I’ve lost count of the number of times I’ve been baking these chocolate chip cookies and am always very pleased with the results.

I first encountered this New York Times recipe before I left for Le Cordon Bleu and with my limited baking abilities, I already found them to turn out very delicious. After baking them a couple of times, I stored this recipe in my recipe archive and before long, they were forgotten. Has this ever happened to any of you?

I only remembered about them after returning from New York earlier this year.

You see, I was looking to bake some chocolate chip cookies after trying the famed Levain Bakery’s humongous chocolate chip cookies. I didn’t think I would fall head over heels in love with a cookie, and definitely not chocolate chip. When it comes to cookies/biscuits, I love the sablés varierty – buttery, crumbly, incredibly short. And chocolate chip cookies just don’t fall into this category. That was before I had a bite of  Levain Bakery’s chocolate chip cookie.

It was a Spring morning and my friend and I joined the short queue at Levain Bakery after taking a leisurely stroll across a small part of Central Park. My first thought was US$4 for a cookie; you must be crazy. After a bite, I knew that I had to get another one. Because it was a very big and thick cookie – the center was still gooey and oozing lots of chocolatey goodness. I prefer them to a be a little more chewy though.

When I returned, I knew I had to make my own chocolate chip cookie. I tried a couple of recipes before remembering about this one.

I think that this recipe finds the best balance between a chewy and crispy cookie. The edges are crispy and the center is chewy and the rest (48hr is ideal, in my opinion) that you give the cookie dough is absolutely essential in giving the chocolate chip cookie its chewy center. It is not a complicated recipe at all, just one that requires pre-planning and good chocolate.

You would need to follow the recipe and bake the cookies according to this size as this will give the cookies the right texture.

The recipe seem to yield a lot of cookies but trust me, you wouldn’t want to make just== half a batch because they are so additive! In any case, you don’t have to bake all the dough at once; you can always store the cookie dough away in the fridge/freezer for a later date where all you need to do is to bake them.

You can thank me later.



The best ever chocolate chip cookies (NY Times Chocolate chip cookies)
Makes 32 large cookies

These cookies are the perfect chocolate chip cookies. The cookies have a crisp exterior, giving way to a chewy center and the chocolate chip are still slightly gooey and melts as you bite through the cookie.


240g Cake flour
240g Bread flour
1 and 1/4 tsp Baking soda
1.5tsp Double acting baking powder
1.5 tsp coarse salt
285g unsalted butter
285g light brown sugar
225g granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
365g 60% dark chocolate, chopped (or chocolate chips)
additional sprinkling of Fleur de sel


1. Sift dry ingredients and set aside
2. Cream butter and sugar (both brown and granulated) until light and fluffy for about 5 mins. Add one egg at the time and mix well to combine. Stir in the vanilla extract.
3. Add in sifted dry ingredients at low speed in about 3 additions. Mix until just incorporated.
4. Add in chocolate chunks/chip. Mix in to combine and divide the dough into two or three portions and cling wrap them. Refrigerate the dough for about 24 hr – 36 hr. Dough may be used in batches, and can be refrigerated for up to 72 hours.
5. Using an standard size ice cream scoop, scoop the cookies onto a lined baking tray, giving them room to spread. I only bake 6 cookies per tray. I sprinkle some fleur de sel over the cookies before baking.
6. Bake in a preheated oven at 150 degrees celcius, fan forced oven (or 175 degrees celcius, convection oven) for about 18 t0 20 mins, until golden brown on the edges but still soft. The cookie may seem a bit soft at this point but they will continue to cook and harden as you take it out from the oven to cool for about 10 minutes. Then transfer to a cooling rack to cool further.  Eat them slightly warm with a glass of milk or store the cookies in an air tight container when they are cooled completely.

Chocolate chip cookie bite

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Baked cheesecake with fresh berries

baked cheesecake

I have not baked cheesecake in a very long time. One day, while clearing my refrigerator, I found a box of cream cheese that has been sitting at the corner for an embarrassing amount of time.

It was just two months before it’s used by date so I turned to my old time favourite cheesecake recipe. And I fell in love with it all over again.

The cake was finished in two days. So I went out to buy another box of cream cheese and made this cake again the week after.

This happens to me quite a bit especially when I get fixated on one dessert, I start to make it in quick successions.  Is anyone guilty of this too?

berries cheesecakeTwo weeks and two cheesecakes after, I am here blogging about this old favourite that I am not sure why I’m not sharing until now.

This cheesecake has got to be my favourite one. I’ve adapted Harumi Kurihara‘s Baked cheesecake recipe from Harumi’s Japanese Home Cooking (one of my first few cookbooks).

This baked cheesecake is the golden mean of all cheesecakes; it has found the exacting balance of  rich and light. It is not your average rich, creamy and dense New York style cheesecakes nor your light as air cotton-souffle cheesecake.

This one is easy to make but kind of complicated to describe. It taste different at different temperatures – as Harumi puts it herself, it is like having different cakes! When it is still slightly warm, the center is slightly wobbly, the cake is soft, fluffy and almost souffle light. While when it has been chilled, it becomes a denser, creamier cake. I find it hard to pick my favourite way of eating this cake because both of equally good for different occasions, moods, weather.

I like adding raspberries and blueberries to this cake because the berries add a nice tartness to the creaminess of the cheese. You can, of course, choose to leave them out if you wish.

I make my own biscuit base for this cheesecake because well, I can. And I do like this crumbly base more than a usual style graham crackers or digestives base. 

I always make a slightly thicker than usual biscuit base for my cheesecake because I think a higher ratio of biscuit to cream cheese is spot on. It does helps that no one would have to  fight over the biscuit part of the cheesecake as it happens frequently in my family.

biscuit base 1

biscuit base 2You don’t have to worry too much about making this – it is extremely easy and very forgiving for someone new to baking. There’s no need for bain maries and water-baths. The cake is baked at a constant temperature, if it doesn’t brown evenly on the top, you can turn it around so the all sides can brown evenly. If the top starts cracking excessively, turn down the temperature of your oven slightly.

I hope I have not bore you with so much details of one cheesecake. I shall just leave you with the recipe and let you decide for yourself how much you like this one.


creaming of cream cheese

Recipe: Baked cheesecake with berries
Adapted from Harumi’s Japanese Home Cooking
Makes a 8 inch spring form cake

This has got to be my favourite cheesecake recipe. I’ve been baking this even before I went to Le Cordon Bleu. Harumi Kurihara (often referred to as the Japanese Martha Stewart) makes this cheesecake with mixing butter with digestive biscuits (you can use 100g biscuits and 40g butter) to form the base. I prefer baking my own base because I think it taste better and it doesn’t take much effort. Other than that, I added zest to give it a more pronounced citrus flavour and increased the sugar just a teeny bit. Adding berries to it also gives it a lovely touch.

This cheesecake is for those who like a lighter style cheesecake; it is not and doesn’t try to be your rich, dense and creamy New York style versions. One interesting thing about this cake is that this cake taste different at different temperatures. When it still slightly warm, it is soft, fluffy souffle-like goodness. After you refrigerate the cake, it becomes denser and creamier. I still can’t decide which is my preferred way of eating it after baking this more than dozens of times.

For the biscuit base:

140g plain flour
50g granulated sugar
1/4 tsp salt
115g unsalted butter, melted
1/2 tsp vanilla extract

For the cheesecake filling:
250g full-fat cream cheese, room temperature
100g granulated sugar
2 large eggs, room temperature
200ml double cream
3 tablespoons sifted plain flour
zest of 1 lemon
1 tablespoon lemon juice
1/2 tsp vanilla extract
125g raspberries and blueberries (do not replace with strawberries as strawberries give out a lot more liquid while baked)

1. Line a spring form cake tin with parchment paper and lightly grease the bottom and sides with butter.
2. Make the biscuit base: In a bowl, mix together flour, sugar, salt, vanilla extract and melted butter until smooth.
3. Transfer this batter into the cake tin. Using your fingers/ the back of a spatula, push the biscuit the base to all corners and making sure it is level. I like a higher biscuit ratio to cake so I like to line the sides of the cake tin as well (about 1 – 1.5cm all round).
4. Bake the biscuit base in a preheated 180 degree celcius oven for about 22 -25 minutes or until golden brown.
5. While the biscuit is baking, you can start to prepare your cream cheese filling.
6. For the cream cheese filling: Cream the cream cheese and sugar with a paddle attachment until smooth, fluffy, scrapping down the sides as you go along.
7. Add in the egg one at a time and mix well to incorporate (on medium speed). Then add in the rest of the ingredients in the order given in the recipe, mixing each one thoroughly first before adding the next. The mixture should be thickened and smooth.
8. Fold in the raspberries and blueberries with a spatula and transfer the filling into the baked biscuit base.
9. Lower the temperature of the oven to 170 degrees celcius and bake for about 50 minutes or until the top is slightly golden brown. The cake should be set in the middle.
10. Transfer the cake to a cooling rack and allow it to cool for about 15 – 20 minutes before running a palette knife around the sides of the tin and transferring the cake out onto a cake board. You can eat it immediately or allow it to chill down completely in the refrigerator before serving.

Baked cheesecake

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Tarte aux fruits 2.0

Tarte aux fruits

I started this blog with a post on tarte aux fruits (fruit tart). Fast forward four years and one hundred and eighty-four posts later, it remains as one of my favourite tarts and maybe dessert of all time.

I get many requests to bake this on numerous occasions, for birthdays and celebrations; I can’t quite keep track of the number of times I have made a fruit tart over the past few years. I’ve made variations of it and this recipe is my current favourite so it seems befitting to post tarte aux fruits 2.0 here.

While the first version of my tarte aux fruits (fruit tart) is a classic one – one with a basic pâte sucrée, a rich and smooth vanilla crème pâtisserie with fruits, this one takes a spin on the pastry and filling.

The pastry uses icing/confectioner’s sugar which makes it more crumbly and the almond meal that replaces some of the flour gives it more flavour.

The crème pâtisserie is lightened with some whipped cream which makes it a lot lighter without taking away its beautiful vanilla flavour that complements the berries.

Oh yes, berries are my favourite fruits to use on a fruit tart. I can’t imagine any other fruit that better complements the vanilla bean speckled pastry cream. I’m most probably bias and you don’t have to take my word for it; do go for any fruit you like and has a nice shape (and holds it shape).

There is no single way to arrange the fruits on a fruit tart – you can do it in neat concentric circles or give it a “just thrown together” look like what I did here. A couple of tips to on making a fruit tart pretty – 1) consider the shapes of the fruits that you are using, 2) consider the colours of the fruits you are using, 3) make sure that you cover most of the pastry cream by overlapping the fruits so you cannot see the pastry cream, 4) give it a bit of height. Most importantly, enjoy yourself doing this and I believe the tart will come together very nicely.

I find that tarte aux fruits and its variations are always well-appreciated even by the people who claim not to be dessert people and the people who claimed that they are on a diet. I’ve witness both camps “fall prey” to the fruit tart, not that I intentionally tempt them with tart.


tarte aux fruits 2

Recipe: Tarte aux fruits 2.0

Makes one 9″ fluted tart

You can find tarte aux fruits 1.0 via the link here. I use both recipes all the time and I can assure you that both works very well.  At this current moment, I prefer this new version for its lighter version of the pastry cream which allows you to eat a bigger slice of tart without feeling too heavy. This sweet shortcrust pastry is also crumblier with the use of icing sugar instead of caster sugar which makes it a little finicky on warm and humid days.

Pâte sucrée (sweet shortcrust pastry)

You only need half the recipe for one tart but I like to make the full recipe as the dough keeps well – one week in the fridge and a month in the freezer.

150g unsalted butter
95g icing sugar/confectioner’s sugar
1 large egg
1/2 tsp vanilla extract
250g plain flour
30g almond meal
a pinch of salt

1. Cream butter and icing sugar until smooth. Add in egg and vanilla extract and mix until well-incorporated.
2. Mix in the dry ingredients until just combined, without overworking the dough.
3. Transfer dough onto cling wrap into two flat discs. Cling wrap dough and allow it to chill in the fridge for at least 30 mins, or overnight.
4. Rolling the dough: Place one of the disc onto a floured surface. I like to roll the dough in between two sheets of cling wrap. Roll it to about 3 mm thickness to a size bigger than the base of your tart ring, flouring sparingly every now and then to prevent the dough from sticking onto the surface.
5. Transfer the dough into the tart ring, pushing the dough to the sides and trimming off the excess. I like to rest my tart before baking at this stage – any amount of time between 15 -30 minutes is good as it helps relaxes the gluten that is formed during the rolling.
6. Preheat your oven to 180 degrees Celsius. Place a sheet of crumbled parchment paper over the top of the tart shell and weigh it down with baking weights or uncooked rice/beans. This will prevent the sides of the tart from sliding.
7. Blind bake the tart shell for about 25 minutes or until golden brown. Remove the rice/beans during the last 5 minutes of the baking time and continue baking so that the tart base can brown slightly.

Lightened Crème Pâtisserie (Lightened pastry cream)

This version of the pastry is lightened with lightly whipped cream which gives it a lighter mouthfeel and quite frankly, this lightened pastry cream has began to take over all my fruit tarts. This recipe makes enough to fill two tarts.

500g full cream milk
100g egg yolks
100g caster sugar
50g cornflour
35g butter
1/2 vanilla bean
200ml whipping cream or cream about 36% fat


1. Prepare and measure all the ingredients before you start. You wouldn’t want to cry over spilled milk when you are rushing while the milk is boiling.
2. Place milk and scrapped vanilla bean into a medium size pot (big enough for all the ingredients).
3. In the meantime, whisk egg yolks with sugar in a separate bowl until well-combined before adding the cornflour. Whisk till mixture is uniform.
4. When the milk comes to a boil, take the milk off the heat and pour it into your egg mixture while whisking quickly.
5. Pour the milk and egg mixture back into pot (under low heat) and whisk continuously (as if your life depends on it!) This step is crucial to prevent lumps from forming in the crème patisserie.
6. Ensure that you whisk under low to medium heat until a smooth, thickened paste. Allow the crème patisserie to cook for at least 2-3 minutes before taking it off the heat. You should see one or two large bubbles forming. That is an indication that the pastry cream is done.
7. Whisk in the cubed butter until well-combined.
8. Transfer the pastry cream, using a scrapper, onto a tray lined with cling wrap. Cling wrap the pastry cream. Cool it down in the fridge before using it.
9. Before using the pastry cream, transfer it into a bowl and whisk it up until smooth and lump-free. Whisk the whipping cream in a separate, grease-free bowl to soft peaks.
10. Fold the cream into the pastry cream in two or three additions. Use immediately.

Assembling the tart:

You will need (for one tart):

1 punnet of strawberries
1 punnet of blueberries
1 punnet of raspberries
a few kiwi-berries
50g white chocolate, melted
neutral glaze/ apricot jam (or a neutral flavoured jam)
Feel free to include fruits that you enjoy that are in season

  1.  Secure tart base onto cardboard with some pastry cream to prevent the tart from sliding while you transport it/move it around.
  2. Use a pastry brush to brush on the melted white chocolate on the tart base. This will prevent the moisture from the pastry cream from softening your tart base.  Allow the chocolate to set – takes a couple of minutes.
  3. Using a piping bag, pipe in the lightened pastry cream to fill the tart about 3/4 way. Alternatively, you can spoon the cream into the tart then even it out with a small palette knife.
  4. Decorate your tart with sliced berries in any style you like.
  5. Scoop in some neutral glaze or apricot jam into a small pot with a few drops of water (about 1-2 tsp of water to 1 tbsp jam). Bring it to a boil and use immediately with a pastry brush to brush over the fruits. The glaze gives the berries an attractive look as well as to preserve the fruits on the tart especially the sliced surfaces.

tarte aux fruits 3

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Coffee and walnut cake

coffee and walnut cake 4

I have an unhealthy obsession that I’ve been trying to quit. I’ve been amassing far too many cookbooks that my bookshelves can take.

While I’m an e-book covert and I’ve been reading fiction digitally, I still prefer my cookbooks in my hands where I can hold and flip through the mouthwatering photography.

I don’t cook from all my cookbooks as much as I wish to. I flip through them to get inspiration while I don’t almost follow every recipe in them.

This coffee cake comes from flipping through Nigel Slater’s The Kitchen Diaries ( a very good cookbook, by the way). It just looks and sounds delicious that I decided to give it a go with a few adaptations, replacing some brown sugar with granulated sugar, increasing the amount of coffee slightly and frosting it with a lighter Swiss meringue buttercream instead of a French buttercream.

The result is a good old-fashioned light and fluffy coffee and walnut cake that I wouldn’t hesitate to bake and eat over and over again.

The second time I baked this was in the form of a loaf cake without walnuts, and with some adjustments to the baking temperature and time.  It is less indulgent, with a single thin layer of Swiss meringue buttercream on the top but in no way less delicious.


I realised that I hardly bake any coffee cakes or desserts though I love my coffee and do take it very seriously.

Perhaps this cake will cement my love for coffee in desserts? I honestly think it isn’t a bad idea at all.




coffee and walnut cake

Recipe: Coffee and walnut cake with a coffee Swiss meringue buttercream
Makes one 8″ cake or a 8″ x 4″ loaf tin

The coffee cake has a lovely texture to it  – it is light and fluffy and has good coffee flavour. I like toasting my walnuts before adding them to the cake as I think it helps bring out its flavour more.

For the cake:
175g unsalted butter, room temperature
120g granulated sugar
55g brown sugar
3 large eggs, room temperature
1/2 tsp vanilla extract
175g plain flour
3 tsp double acting baking powder
1/4 tsp salt
2 and 1/4 tsp coffee granules
1 tbsp boiling water
65g walnuts, toasted and chopped
extra 50g walnuts for decorating


1. Preheat the oven to 180 degrees celcius. Line two 8″ spring form cake tins with parchment paper and grease the tins with some butter.
Using a paddle attachment, cream butter until smooth. Add in both the granulated sugar and brown sugar and cream until pale and fluffy, scrapping down the sides of the bowl as you go along.
2. Add in the eggs, one at a time and mixing until well-incorporated, scrape down the sides of the bowl after mixing in each egg. Add in the vanilla extract.
3. In a cup, dissolve the coffee granules with boiling water and stir until it is completely dissolved. Allow it to cool before using. Toast up the walnuts until warm to touch before allowing them to cool before using.
4. Sift together the flour, baking powder and salt in a separate bowl. Add the flour mixture into the batter in two additions, mixing it at low speed only until the mixture comes together.
5. Stir in the coffee until the batter is uniform before you stir in 65g of the chopped walnuts.
6. Divide the batter equally between the two spring form cake tins and tap the tins twice on the kitchen counter before placing the cake into the pre-heated oven for about 25 minutes or until cakes spring back upon touch and/or a cake tester comes out clean. If you are making a loaf cake, simply pour all the batter into your parchment lined loaf tin and bake at 165 degrees celcius for about 45  to 50 mins.

For the coffee Swiss meringue buttercream (SMBC):

There will be enough SMBC to ice the sides of this two layer cake. I had some leftover SMBC when I did this.

2.5 egg whites or 100g
110g caster sugar
150g butter, cubed and room temperature, softened
2 tsp coffee granules
1.5 tbsp boiling water


1. Prepare the SMBC: Whisk together egg whites and sugar in a heatproof mixer bowl over a bain marie. Heat until egg white mixture is 70 deg celcius or until sugar has dissolved completely. Dissolve your coffee granules in boiling water and let it cool down before using.
2. Then using a machine with a whisk attachment, whisk on medium-high speed for 8 minutes until stiff peaks have formed and the meringue has cooled to room temperature.
3. At this point, swap your whisk attachment for a paddle attachment and turn down the speed to medium. Add in the butter gradually, a few cubes at a time. Make sure that the butter had been incorporated before adding more. Keep beating until the SMBC comes together (about 5 mins). If the butter is too melted, place in freezer for 5 mins and beat at low speed until it comes together.
4. Gradually, add in the coffee and mix at low speed until well-incorporated. You can use the SMBC at this point. Use a palette knife to spread onto your cake.

Tips for making swiss meringue buttercream:
* It is important to have your butter at room temperature, softened but not melting.
* Add in a few cubes of butter at a time and allow it to incorporate before adding more.
* If the mixture starts to curdle, don’t panic. The butter is probably too melted. Place the mixer bowl into a fridge to allow it to chill slightly before beating the mixture at low speed until it starts to come together once again.

1. Make sure the cake layers have cooled completely before filling it with SMBC.
2. Trim the top off both the cakes (if you wish) using a palette knife.
3. Secure one layer of the cake onto a cake board with a dollop of SMBC. Then spread some of the SMBC onto the top of the cake.
4. Place the second layer of the cake on top of the first and push it down slightly.
5. Spread a layer of SMBC on top of the second cake layer. Decorate with chopped walnuts.

coffee loaf cake

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