Food Writing - Recipe Features in the Sunday Herald from Rosewood Cakes

We are over the moon to have been asked to write recipe features for the Sunday Herald for the second year running.  Food is an absolute passion for us, and nothing makes us happier than pottering about in our kitchen, developing delicious new recipes. 

You can read the full article in the Sunday Herald here;

http://www.heraldscotland.com/life_style/15791787.Professional_cake_maker_Edwina_McNulty_gets_all_the_family_involved_in_creating_a_stunning_last_minute_Christmas_dessert/

 One half of the Rosewoods!  That's me (Edwina) with Holly, 7 and Charlie, 3.

One half of the Rosewoods!  That's me (Edwina) with Holly, 7 and Charlie, 3.

I was asked to write a feature specifically for the Christmas Eve publication date, where families might want to make a dessert for Christmas Day but don't have time to do lots of shopping, nor do they want to be stuck in the kitchen when they could be enjoying precious family time.  

I devised three recipes that were not only fun to make with the children, but also safe for them to get involved!  It would be lovely to make fudge and Christmas sweeties with the children, but boiling sugar and little ones are not a good combination.   There will be some mess, but that's part of the fun, so get their sleeves rolled up, pinnies on and prepare for some sticky faces!

If you're reading this outwith the festive period, then not to worry - these recipes are totally adaptable depending on what you have in the cupboards, and will be just as lovely in the summer!

 

herald 3.jpg

A festive berry pavolva wreath.  Who doesn't love a pavlova?  It's perfect in summer too.  And if the meringue cracks then pop into some glass tumblers and you have a fabulous Eton Mess!

 Panettone Ice Cream Bombe - this will work with any sponge, or brioche.  You could even use a sliced up swiss roll.  This is truly delicious, feel free to get creative with the filling flavours, there's not really much room for error. 

Panettone Ice Cream Bombe - this will work with any sponge, or brioche.  You could even use a sliced up swiss roll.  This is truly delicious, feel free to get creative with the filling flavours, there's not really much room for error. 

I just love to chat about food, so please do feel free to get in touch through social media or on hello@rosewoodcakes.com if I can help with any cooking related queries!

Happy Cooking!!!

 

herald 1.jpg