Hello! This week I had the pleasure of doing my first ever pop-up at Lannan Bakery in Edinburgh. It was a dream come true to pop up in such an iconic bakery and I had so much fun making everything! In this week’s newsletter I’m sharing the links to all of the recipes that I made, as well as a recipe for Cranachan tarts, a recipe inspired by a classic Scottish dessert.
Cranachan is a dessert traditionally served in August, championing some of Scotland’s best ingredients. It consists of layers of honey and whisky whipped cream, crushed raspberries and toasted oats. I’ve tried to capture all of these flavours in tart-form, to create a slightly fancy little bake that still pays homage to its rustic roots.
The Menu
Before we get into today’s recipe, I wanted to have a quick rundown of the pop up menu. I wanted to make sure that everything made was something that you could recreate at home so all of the recipes can be found right here on my Substack. A few of them have slight variations which I’ll chat about here:
Blackcurrant and Earl Grey Princess Cake - I made this using my Rapunzel cake recipe, the only difference being that I switched out the blueberries for some beautiful Scottish blackcurrants.
Strawberry & Elderflower Angel Slice - I used my exact Angel Slice recipe, the only change I made was to feather the top rather than decorating with fresh elderflowers.
Coconut & Passionfruit Highland Coos - This is a variation of my Choux Bunnies recipe. I folded a little whipped cream into the coconut crème pat to lighten it (I’ve added a note to the recipe) and swapped out the raspberry & rhubarb compote for passionfruit curd, both versions work really well, I just made a few changes to avoid the menu being too berry heavy (if that’s even a thing).
Tiramisu Cake - Again, I used my exact Tiramisu Cake recipe, it’s a tried and tested recipe which hasn’t failed me yet!
Chocolate, Caramel & Hazelnut Cake - I used this year’s Birthday Cake recipe for this cake! The only changes I made were to throw in some chopped, roasted hazelnuts between the layers and substitute the salt in the buttercream and caramel for soy sauce which adds a nice hint of umami. Be warned, making French buttercream in a hot kitchen is not for the faint hearted, I’m blessed with a naturally cold kitchen and both me and the cakes struggled in the heat.
