What’s the difference between a pancake and a crepe?

This is the question my colleague asked me last week. I think he thought because I had started a cake blog, I had now become qualified to answer such questions. Clearly not. My first reaction was a crepe is thinner than a pancake. Another colleague mused that perhaps it is all about the coarseness of flour.  A quick Google search and Wikipedia look up suggests some interesting differences. BiteSizeCooking has a nice post on all the variations of pancakes around the world. Not quite as simple a question as first thought!

English pancakes are not as ‘lacy’ as French crepes apparently. Crepes are thinner than pancakes and stuffed with more filling. For a little French regional variation, a Breton galette from Normandy or Brittany is made of buckwheat flour and is large and thin and only cooked on one side (no flipping fun then!).

So there you have it. You’re armed with pancake/crepe knowledge – you never know when that question might turn up in the next pub quiz!

And which pancake flavours went down a treat at my flat last week for Pancake Day? After the consumption of 30 pancakes between 6 of us, the votes have been counted.  For savoury – German salami, goat’s cheese and sundried tomato with some salad on the side (I thought it best to pretend we were atleast trying to be vaguely healthy).  And for a sweet and sugary fix? Melted dark chocolate and banana. It went down a storm. Next time I will know to buy double the chocolate and bananas!

Feel free to let me know what you think is the difference between a pancake or crepe if I missed something and suggest other cool pancake flavour combos!

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Cake for colleagues

orange sponge cake with a filling of mascapone cheese and blueberriesIf there’s one thing you do this week…take cake to work!With this gloomy February weather continuing, what better thing to do than bring in homemade cake for your colleagues? As this recent Guardian article comments, the look of delight and glee on your colleagues’ faces will be priceless.

Today one of my colleagues Laura has been off work for a week on holiday and so she had plenty of time to bake cakes for her colleagues. I was the chosen one today to try the cake and she asked if I wanted to review it for the blog and I said yes please!

So here is the piccie of the cake which I have just gobbled down over lunchtime. It is DELICIOUS. I thought it would have too much cream or be too orangey but the combination of orange sponge, mascapone filling and a soft crunch of blueberry is perfect. I’ll keep you posted on which recipe book this cake comes from so you can try the recipe out for yourself. This would be perfect for a summer’s day or barbeque but as it was so delicious I think it worked very well for a gloomy Monday February lunchtime!

Valentine’s Day Cupcake Display

Valentine cupcake

Valentine cupcake display

My bro sent me this fabulous pic of a Valentine’s Day cupcake display in the window of a Harrogate bakery which he walked past yesterday. No doubt these sold out in five minutes flat!

For my latest Valentine post, see 10 great Valentine cake ideas. To read my 2015 Valentine Baking Ideas, you can find them here.

Intro

Hi everyone,

This is my first blog post so I thought I’d tell you a little bit about myself, why I’ve started this baking blog, what I hope to achieve and hopefully this will be a fun journey (although a bit experimental on my part) for all those that decide to follow!A little bit about me – I’m Naomi Longworth, an energetic and enthusiastic PR professional. Lover of all things cake and discovering the gems/hidey holes of London. I love seeking out new (independent) cafes and trying out different cakes and drinking coffee.  Since moving to London (over three and a half years ago), I’ve had more time to experiment with baking and improve my skills.  My flatmates, friends and colleagues have been expert tasters ‘n’ testers over the years and given me the confidence to try new recipes.  What with all this tasting of cakes, to ensure I don’t turn into the size of a giant cupcake, I keep fit by playing hockey, jogging and am even trying a street dance class at the moment.

Enough of me – on to why I wanted to start the Cake takes the biscuit blog. Well, there’s been an explosion of interest in cupcakes over the last couple of years (in part due to places like Magnolia Bakery featured in Sex and the City) and a revival of people starting cake baking in the recession (see this Daily Telegraph article on research which suggests a third of people under 25 are regular cake bakers and see it as a ‘sexy activity’). Having started a collection of recipe books, it struck me that there are tons of cake and cupcakes recipes out there, but not all of them give the desired results and they certainly don’t turn out looking like cake beauties.

 So I decided it might be handy to chart my journey as experimenting cake cooker and reviewer of recipes – which ones are good and achieve those perfect cakes every time, which ones are yummy but need a little bit of tweaking and which ones should be avoided at all costs. Thrown in for a bit of variation will be reviews of dessert recipes, cafes and recipes books (once I’ve tested enough of the recipes in them!). Here’s a preview of one of the cupcakes I made last week. Coming soon will be a review of the Hummingbird Bakery’s vanilla cupcakes and further down the line will be a chocolate brownie bake off with my mate.

I’d encourage you to make comments, give your constructive differences of opinions or agreements and suggestions on links/articles/recipes/posts you think I might be interested in.

Like I say, this blog writing malarkey is a bit of an experiment and no doubt the content will evolve as I discover and learn new things – both about cake baking and blogging. Do bear with me but hopefully I can bring a little bit of humour and clarity to the cake baking/consuming world!

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