The cherry season was beautiful, and we enjoyed sweet cherries for more than a month. Of course, my favorite way to use cherries is to eat them fresh, directly from the tree. Still, as this year's produce was abundant, I was craving American-style cherry pie. For this recipe, I used my go-to all-butter crust recipe, which is simple, with just a few essential ingredients, and fool-proof. The result is a super flaky, buttery crust that will make your pie delicious and perfect.

HOW TO MAKE A PERFECT PIE CRUST

This dough pie recipe is straightforward and requires five ingredients: all-purpose flour, sugar, salt, butter, and water. But, as simple as the ingredients are, here are some tips on what to do ( and not to do :)) to have a perfectly flakey crust every time you bake.

• Butter should be very cold. Mixing the dough with your hands, especially in summer, will warm up the mixture, so you want to ensure that the butter doesn't melt. Cold butter is what makes the pie crust flakey.
 
• Water should be cold as well. Start adding water a tablespoon at a time, until the mixture starts to come together. You may not need all the water, and the number of tablespoons can also depend on the type of butter and flour.
 
• Don't knead the dough! You want to mix the ingredients just enough to create a ball from the dough. Kneading the dough will make the dough tough.
 
• Roll out the dough on a floured surface and turn it clockwise for each roll. This will prevent the dough from sticking to the surface and help you roll out evenly.

• Let the dough chill in the fridge for 40 minutes to 1 hour before rolling it out. This will cool the butter again and prevent the dough from breaking apart.
 
• Once you have filled the pie and decorated it, put it back in the fridge for 15 minutes (use egg-wash only before baking). This will allow the top to cool, and decorations will keep their shape during the baking.
 
• The dough can be kept in the fridge for 2 days, or you can freeze it in a ziplock bag for up to 3 months. Allow it to come to room temperature when you are ready to roll it out into a pie crust.

how to make homemade cherry filling

When it comes to cherry filling, I used whole, pitted fresh cherries that were not too sweet, but you can also use sour cherries or regular sweet cherries for this recipe. The filling is easy to adjust, and you can add a few more tablespoons of sugar if needed, depending on how sweet you want your cherry filling to be. This homemade cherry filling is sweet and tangy on point, comes together in no time, and can be made in advance. A few tips on how to make a perfect filling every time:

• You may use your favorite cherry variety for the cherry pie filling – or mix. But if you decide to use all sour cherries, add an extra 4 tbsp of sugar to the filling. You can also use frozen cherries for the recipe. 

• Because fruit-based pies tend to bake up runny, I pre-cook the filling before adding it to the pie. This step ensures a sliceable pie every time. Just be sure to cool the filling completely before adding it to the crust.

• Keep a close eye on the cherry pie filling after it comes to a boil. After it reaches the boiling point, it begins to thicken fast. So be sure to lower the heat right away and cook it just until it starts thickening. You want it thick but still juicy. 

HOMEMADE CHERRY PIE
Marija Gvozdenovic

INGREDIENTS

Serves 8 

For the crust

320g all-purpose flour

2 tbsp granulated sugar

pinch of salt

160g very cold butter

5-8 tbsp ice-cold water

FOR THE filling

350g cherries, washed and pitted

60ml water

1 tbsp cornstarch

1 tbsp lemon juice

100-120g white sugar (adjusted accordingly to sweetness of cherries)

zest from 1 lemon

1 egg yolk + 1 tbsp milk for brushing

2 tbsp brown sugar for dusting 

METHOD

Prepare the crust:

In a bowl, mix flour, salt, and sugar. Add cold butter, and using your hands or pastry cutter, incorporate the butter into the mixture until it resembles a coarse meal. Start adding water, a tablespoon at a time, and gently stir with a spatula or wooden spoon. Sometimes you will need less or more water than indicated, depending on the flour and butter used. Stop adding water when the dough begins to form large clumps, it's not too sticky and can be formed in a bowl.

Transfer the pie dough to a floured work surface, and using floured hands, form a ball. Put the dough in plastic wrap and store in the fridge for 40 minutes to 1 hour. You can prepare the dough even the day before.

Prepare the cherry filling:

Wash and clean cherries. You need pitted whole or halved cherries. Whisk together the water, lemon juice, lemon zest, and cornstarch. Set aside. In a large saucepan, add the cherries and the sugar. Pour the cornstarch mixture over top and turn on the heat to medium. Bring the mixture to a boil. Once the mixture begins to boil, lower the heat to simmer and continue to cook for another 5-10 minutes, until the mixture thickens but it's still juicy. It is important that you stir the mixture at regular intervals to prevent the sauce from burning. Leave to cool completely before filling out the pie. 

Assembling and baking:

Preheat your oven to 180 degrees Celsius (350 F).  

Take out the chilled dough and transfer it to a floured surface. Gently press the dough with your rolling pin, starting from the center, as the dough is very firm. Turn the dough with your hands clockwise at each roll so that dough doesn't stick to the surface. Roll out the dough in a large circle ( 3-5 mm thick), then helping yourself with a rolling pin, transfer the dough to the baking pan. Trim any extra dough and save it for decoration. Fold in the edges and press them with your fingers to make a fluted edge. Pour the cherry filling. Roll out the rest of the dough for decoration. With a knife, create stripes ( I used a mixture of thin and thick stripes). Place the dough strips over the filling in a lattice pattern. Seal the edges with some water, and decorate the borders with cut-out leaves. Put the pie in the fridge for 15 minutes.

Beat the egg yolk with 1 tbsp milk. When the pie is chilled, brush it with egg mixture and sprinkle with 2 tbsp brown sugar. Bake for 40-50 minutes at 180 degrees Celsius (350 F) or until golden brown and filling is bubbly. Remove from the oven and let cool completely before serving. This will help the filling set, making it easier to cut the pie. Serve warm or cold with ice cream or whipped cream.

Before we fully step into summer and delicious stone fruits come back to our tables, I invite you to bake this delightful carrot cake.
For me, carrot cake is one of those cakes you can enjoy all year round. Whether in autumn with a warm cup of tea or on a spring afternoon, carrot cake makes a perfect dessert.

Perfectly moist and soft, this carrot cake is super easy to make. The ingredient list is simple and affordable, and the best part is that you can whip it while you wait for your oven to preheat.

I have been baking carrot cake for years, especially around Easter, as it has become one of our new traditions. My recipe is soft, moist, and bursting with warm flavours. The cream cheese frosting is tangy and not too sweet, combining perfectly with the moist crumb of the cake.

I love tall cakes, so I usually bake a 20cm cake and divide the batter into four layers, but you can bake this cake in a larger round cake (and have two layers) or a rectangular medium pan.

WHAT do YOU NEED TO MAKE THIS RECIPE

Carrots - always grate the carrots yourself, and don't buy pre-shredded because they will be too dry and won't hold enough moisture.

Flour - regular all-purpose flour is fine. Make sure to sift it, so there are no lumps.

Eggs - make sure your eggs are at room temperature for best results.

Oil - I use sunflower oil, but other flavorless vegetable oils can also work.

Baking powder - essential as we need our cake to rise.

Spices - a mix of cinnamon and nutmeg create that classic carrot cake flavor. You can also add a dash of ground ginger if you prefer.

Walnuts - I love adding chopped walnuts to this cake for deeper texture and taste. If you don't have them, you can also use pecans or hazelnuts. In case you use hazelnuts, make sure to toast them first.

Cream cheese - make sure it's at room temperature. I usually go for Philadelphia cheese.

Whipped cream - I mix cream cheese with whipped cream to have a light frosting. The ratio is 3:1 - 300g cream cheese to 100g whipped cream. 

Granulated sugar - I use regular sugar for this recipe, but you mix granulated sugar with brown sugar for a deeper flavor. 

Powdered sugar - to add a bit of sweetness to our frosting.

CARROT LAYER CAKE with CREAM CHEESE FROSTING
Marija Gvozdenovic

INGREDIENTS

Serves 8-10 

For the Cake

4 eggs, room temperature, separated

180g granulated sugar

130ml sunflower oil

100ml milk, room temperature

300g finely shredded carrots

100g finely chopped walnuts

265g all-purpose flour

16g baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

FOR THE frosting

300g cream cheese (Philadelphia)

100ml whipped cream 

120g powdered sugar

100ml whipped cream for decoration (optional)

METHOD

Prepare the sponge cake:

Preheat the oven to 180 degrees Celsius. Line a baking sheet with parchment paper or grease and flour your pan. In a large bowl or stand mixer, beat the eggs and sugar until light yellow and frothy, about 3 minutes. Add in sunflower oil, milk and beat until combined. Remove the bowl from the stand mixer, add in flour, baking powder, cinnamon and nutmeg. With a spatula or wooden spoon, mix until just combined. Add in shredded carrots and chopped walnuts, and mix once again. Pour the batter into the prepared baking sheet (if you are using a smaller, 20cm round pan you will need to divide the batter, and first bake half of the batter then repeat with the remaining mix). Bake for 25-30 minutes or until the toothpick inserted in center comes out clean. Leave to cool completely, then divide in 4 layers. 

Prepare the filling:

In a medium bowl whip the cream. Once soft peaks are formed, add in cream cheese, and whisk until combined. Slowly add powdered sugar and mix until completely incorporated.  Assemble the cake by placing the first layer on the serving dish, then cover it with 3-4 tablespoons of frosting. Repeat this process for all layers. You can leave your cake naked or whip additional 100ml of whipped cream, and cover the outer edges. 

Place in the fridge for at least 4 hours before serving. The cake can stay in the fridge up to 3 days, if placed in an airtight container. Slices of the cake can be frozen for up to 3 months. 

tips for making this recipe 

1. Don't add to much flour. The best and easiest way to measure flour is by using a scale. 
2. Make sure you prepare your cake pans properly so the cake will release easily. I use these non-stick pans that work perfectly every time. 
3. The walnuts can be omitted. I love the crunch and depth of flavor they add though. 
4. If you use hazelnuts, make sure to toast them before adding to the mixture. Just spread out on a baking tray and bake at 180 C for about 10 minutes.Leave to cool, then chop finely and add to the mixture.
5. Grate your own carrots. Shredded carrots can be pre-bought but they are pretty dry and will affect the moist of the cake. Use traditional box grater or blender to finely grate carrots. 
6. Make sure all your refrigerated ingredients are at room temperature for the best results.
7. Spices can be omitted as well, but I love how the go with carrots and walnuts.
   

With the Easter holidays around the corner, I have already started thinking about refreshing desserts to share with my family and friends. Lemon Meringue Pie is one of those recipes that are both pretty and delicious - perfect for gatherings and special occasions. Lemon pie could be served with some whipped cream on top, but whipping and toasting Italian meringue makes it way more interesting both in looks and taste.

The recipe includes three steps:

1. Preparing a homemade shortcrust pastry and blind-baking it until golden

2. Making silky lemon curd as filling

3.Whipping Italian meringue and toasting it with a culinary torch.

HOW TO PREPARE A FULL-PROOF PIE CRUST

For this recipe, I am using a shortcrust pastry made with egg yolk, honey, water, flour, and butter. The honey in the recipe is optional but will help you achieve that nice, golden color of the crust. This recipe is my go-to recipe when baking pies filled with cream, as it creates this soft dough that is easy to use and, once baked, results in a flaky, buttery base. You can prepare the dough either by hand or in a stand mixer - just make sure to use low speed when incorporating the flour. As soon as the flour traces disappear, your dough is ready to be chilled in the fridge. Make sure not to overmix. Overmixing will "wake up" the gluten in the flour, developing an elastic and gummy texture for your dough.

how to perfectly blind bake your crust

For those who are not very familiar with this term, blind baking is partially or entirely baking the pie before adding the filling. This will result in a crisp pastry shell that can be then filled with your favorite cream, in this case, lemon curd.

The whole process is pretty simple. All you need to do is roll out the dough and transfer it to your baking pan. With a fork, create a few wholes to prevent the rising of the dough. Then line the unbaked pie crust with parchment paper and weigh it down with either pie weights or dry beans (this option is cheaper, and you can reuse them for all your future pie recipes). I usually use either dry white beans or dry chickpeas. A note to that: the beans used for blind baking can not be used for cooking later on - so make sure to store them in a different jar for future bakings.

Preheat your oven according to the recipe, and bake the tart for 15 minutes. Once the crust is set and the edges are golden, remove the weights/beans and leave the crust to bake thoroughly, usually for another 8-10 minutes, depending on the oven. Let it cool before filling with lemon curd.

HOW TO MAKE A HOMEMADE LEMON CURD

Lemon curd is easy to make, and you need four simple ingredients: lemons, sugar, eggs, and butter. Mixing these ingredients and bringing them to heat will create a delicious, silky lemon curd with a fantastic, tangy flavor. Lemon curd can be stored for a couple of days in the fridge and used for different recipes - scones, cakes, pancakes, and pies. To prevent any lumps, whisk the cream constantly until thickened. Once you get the desired texture, add in butter, whisk until melted, then cover with plastic wrap. In that way, your lemon curd will stay creamy and will not create a so-called "skin" on the top while cooling.

how to prepare italian meringue

While sometimes preparing a meringue could sound terrifying, Italian meringue is easy to follow. The result is this silky, beautiful meringue that you can use on top of your cake.

Italian meringue is so silky, thick, and delicious, and perfect for covering the cakes as it is safe to eat due to mixing the egg whites with hot sugar syrup. It is made by cooking a sugar syrup, then adding that hot syrup to whipping egg whites. To have a perfectly whipped meringue, make sure to have a thermometer, as it will be of enormous help while preparing the syrup. If you are going for a toasted meringue-like in the pictures, make sure to have a culinary torch. Every kitchen should have one, especially if you love meringue. Finishing off the cakes and pies with some toasted meringue is both delicious and beautiful to see, so I highly recommend you to try it out. Making a meringue will be easier if you have a stand mixer running on itself, but the hand mixer could work as well. Make sure to add syrup slowly and beat the eggs continuously until the result is super glossy meringue and stiff peaks are formed.

LEMON MERINGUE PIE
Marija Gvozdenovic

INGREDIENTS

Serves  8-1O 

For the crust

170g butter

70g powdered sugar

1 tbsp honey

1 egg yolk (leave the egg white for the meringue)

pinch of salt 

1 tsp water

zest of half lemon

290g all-purpose flour

FOR THE lemon curd 

2 whole eggs, room temperature

2 egg yolks, room temperature ( leave the egg whites for the meringue)

120g granulated sugar

juice from 2 medium lemons

zest from 1 lemon

110g butter

FOR THE ITALIAN MERINGUE 

3 egg whites

170g granulated sugar

85g water 

1/8 tsp cream tartar

METHOD

Step 1 - Prepare the crust.

In a large bowl (or stand mixer) combine butter and sugar. The butter should be firm, but not too cold. Beat on medium speed until combined. Add honey and egg yolk and mix again. Mix salt and one tsp of water and combine until the salt has dissolved. Add it to the mixture along with lemon zest and beat once more. Sift flour and incorporate it with the rest of the ingredients. As soon as the flour disappeared and all ingredients seem to be combined, cover the dough in plastic wrap and refrigerate for at least 1 hour or overnight.

Step 2 - Prepare the lemon curd.

In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on low heat, whisking constantly until the mixture becomes thick (it takes between 10 and 15 minutes). The curd will thicken more once cooled. As soon as the lemon curd becomes thick and shiny yellow, remove from the heat and stir in butter. Whisk until butter is completely melted and incorporated. Cover the top with plastic wrap and let cool down. If you are preparing it in advance, once cooled, place the lemon curd in the fridge. Take it out of the fridge 30 min. before assembling the tart.

Step 3 - Bake the crust

Preheat your oven at 180 C (350 F). Take the dough out of the fridge. On a lightly floured surface, roll out the dough. I am using 24cm tart pan with removable bottom. Grease and flour your tart pan (if needed), then transfer gently your dough making sure to cover nicely all the edges of the tart pan. With a fork make a few wholes in the crust, then lay a sheet of parchment paper over the crust and fill it with raw beans (any kind of beans or chickpeas can work). This will prevent the crust to raise and will give it a nice golden color.  Bake the crust in the preheated oven for 15 minutes. The border should start to get golden. Take the tart out of the oven, remove the beans and parchment paper. Place the tart back to the oven until golden, for another 5-8 minutes. Remove from the oven and cool completely before pouring the lemon curd. 

Step 4 - Prepare the Italian Meringue

I recommend preparing the Italian meringue just before serving or just a few hours before, as meringue tastes the best once freshly made.
Place the egg whites and cream of tartar into the mixing bowl. In a medium pot, combine the sugar and water and bring to a simmer over medium heat. Stir the mixture until it begins to simmer, but once it does, stop stirring. If any sugar crystals are visible on the sides of the pot, use a pastry brush dipped in cool water to brush them away. Continue to cook until the mixture reaches  110°C  (230°F)  on a thermometer. When the temperature reaches 110°C, start whipping the egg whites on medium speed—the goal is to get it frothy by the time the sugar syrup reaches 115°C (240°F). When the sugar syrup reaches 115°C (240°F), raise the mixer speed to be high, and gently pour the hot sugar syrup into the mixing bowl. Once all the syrup is incorporated, continue to whip until the meringue holds desired peaks - it will take about 10 minutes for meringue to make stiff peeks. Use immediately to cover your lemon pie. Toast the top of the meringue with a culinary torch, if desired. Serve chilled in small slices. The lemon pie can stay in fridge for up to 3 days. 

NECESSARY OBJECTS
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January started very slowly, with long mornings near the fireplace, in pyjamas, drinking coffee, and taking the time to relax. The past year was intense, and both my body and mind needed a well-deserved rest.  

When I reflect on 2021, it was a year full of obstacles, of rethinking, failing, and succeeding, of melancholy and longing for those days when I could jump on a direct plane and visit my family whenever my heart wished for the sweet scent of home. It was a year of personal growth and learning. Unfortunately, the new pandemic wave over the holidays brought changes in plans and a lot of insecurity, and we decided to retreat and enjoy the holidays at home. We decided to embrace the first days of the New Year slowly, without to-do lists, any strict plans, or work. To be honest, I got tired of waiting for things to be normal again, and decided to enjoy the new normal as much as I can.

The stillness of winter can be very comforting and soothing, inviting us to follow nature's lead and find consolation in slowing down. So I welcomed the slower-paced holidays with an open heart, creating new traditions with my family and enjoying simple, home moments with them.

And while we embraced the rainy winter days by staying warm inside, watching Christmas movies, every sunny day was a reason to take a fresh breath of air and savor the season.

Winter brought citrus season back to my kitchen, and I grabbed the first occasion to use oranges and bake a new delicious recipe. As we were going for a picnic in the woods nearby, I wanted to stir something quick and easy to carry, but at the same time, delicious. 

With lots of chocolate in my pantry and beautiful Italian oranges, I decided to whip a dark chocolate bundt cake flavored with fresh orange juice and orange zest. The result was everything I was aiming for - super-rich chocolate flavor, with zesty tones of orange and beautiful moist texture.

The ingredients are very pantry friendly, and you can prepare it in no time. The recipe can be enjoyed throughout the year, but I suggest making it while the oranges are in season, and you can enjoy them at their best.

DARK CHOCOLATE & ORANGE BUNDT CAKE
Marija Gvozdenovic

INGREDIENTS

Serves 12

* Ingredients indicated are for a 22cm bundt cake pan 

for the cake

3 eggs, room temperature

345g plain flour

50g unsweetened cocoa powder + extra for dusting the pan

2tsp baking powder

1.5 tsp bicarbonate of soda

pinch of salt

230g granulated sugar

1tsp vanilla extract

250g sour cream

150ml sunflower oil

180ml hot coffee (or hot water) 

100g dark chocolate (at least 50% cocoa)

50ml orange juice (juice from 1/2 orange)

6 tbsp milk

zest from 1 orange

FOR THE orange glaze

juice from 1/2 orange

a few tablespoons of powdered sugar (depending on how thick you want your glaze)

METHOD

Preheat the oven to 180 degrees Celsius. Prepare the coffee.

I am using French pressed coffee which is not as strong as espresso shots, so if you are using an Italian Moka or espresso machine, I would suggest using 90ml of coffee and 90ml of hot water. The purpose of adding hot liquid is to allow the cocoa powder to "bloom," resulting in a more rich chocolate taste. 

In a medium mixing bowl, pour the hot coffee over the finely chopped chocolate and whisk until the chocolate melts. Whisk in the cocoa powder. Leave aside to cool.
 
In a large bowl or stand mixer, add 3 eggs, one at a time, and start mixing at a low speed. Add sugar, a tablespoon at a time, and mix until the eggs are frothy and light yellow, for about 3 minutes. Add vanilla extract, a pinch of salt, sunflower oil, sour cream, orange juice, and milk, and mix until combined. Add in chocolate mixture and orange zest and whisk again.
 
Sift flour, baking powder, and bicarbonate of soda - add the dry ingredients to the chocolate mixture and mix slowly, just until combined.
Using room temperature butter, grease your bundt cake pan. Sift cocoa powder until the pan is completely covered. I highly suggest cocoa powder for dusting instead of flour to avoid white flour marks on the cake after baking.
 
Transfer the mixture to the pan and bake for 50-60 minutes. If you use mono portions (single, mini bundt cake pans), check for baking after 20 minutes. If you use a large bundt cake pan, start testing the cake after 35-40 minutes, as baking time could differ from oven to oven. The cake is ready when a wooden toothpick inserted in the middle comes out clean. Make sure not to over-bake.
 
Remove the cake from the oven, cool for 10 minutes, then turn the pan over onto a cooling rack. Allow cooling completely before serving.
Whisk together the glaze ingredients until smooth, then drizzle over the cake. You can also melt chocolate or sprinkle the cake with powdered sugar.

Store any leftover cake at room temperature, well wrapped, for several days. You can freeze the cake in an airtight container to keep it fresh even longer.

timeless linen & a gift for you

Just before we slipped into the holiday season, a beautiful package came in from Lithuania. A family-owned brand, La Petite Alice, sent me the gorgeous linen red dress for the holidays and beautiful home textiles. From clothing for women and children to home textiles and accessories, every piece of their shop is made with intention and care. Elegant designs, high-quality linen, and beautiful embroidery details make their products unique and perfect for every occasion. 

They have recently launched a completely new collection for Home, and below are some of my favorites. For a fresh new start of the year, we have a special gift for you - 15% off your next purchase. Just add code THEHUNGRYAPRON15 in your checkout. Make sure to show some love and follow their journey on Instagram and on their website www.lapetitealice.com/.

FAVORITE ITEMS FOR A SLOW START

September flew by so quickly, with mixed feelings of summer ending and Fall behind the corner. Even though it feels still like summer in central Italy, Fall has been showing her signs in the early morning breeze, crunchy fallen leaves, and cozy nights. I have been waiting impatiently for the season change. I do love summer, don't take me wrong, but high temperatures are not really my thing. Furthermore, I find Autumn so romantic and cozy - every day is a chance to find beauty in the ordinary - from foliage in our woods, candlelight, a warm sweater on a cold night, or a slow afternoon with a warm cup of coffee and a delicious pie.

With Fall officially arriving last week, I had to celebrate it properly, so last weekend, I baked this delicious Apple Pear Walnut Pie, and we headed to the woods for a picnic. It was nice to take a breath from the mundane and enjoy some peacefulness of nature and a good dessert.

As I wanted to make a pie that tastes like Fall, I combined apples and pears with cinnamon and touch of vanilla, and added chopped walnuts for extra taste and texture. I love walnuts and they go so well with fruit combination in this recipe. 

If you don't have pears at home you can just use apples and walnuts as well, or change walnuts for softened dry raisins. When it comes to fruit, choose firm apples and pears, as overripe fruit can produce too much liquid resulting in a soggy bottom crust. I love using Gala or Green Smith apple variety but firm Golden Delicious can work as well. 

If you love pies as much as I do, then having a go-to pie crust recipe is a must. The crust recipe indicated in this post is what I use for all my pie recipes and have always performed so beautifully. Besides being flakey, buttery and delicious, the dough keeps shape of my decorations and make all my pies beautiful even after baking. 

The ingredients indicated make two layers - one bottom, one top layer and a few decorations such as leaf cut-outs I used to decorate the borders. The single crust is perfect for galettes or single crust pies such as pumpkin pies, chocolate pies and similar. The recipe can be used for savory recipes as well, just omit sugar. 

The dish I am using for this recipe is Emile Henry Pie Dish, with 26 cm diameter (around 20 cm on the bottom) and is 6 cm tall. I find it perfect for making tall pies such as American pie and it bakes to a perfection without greasing the pan or using baking paper.

how to make a Perfect pie crust

Pie recipe is very straightforward and requires 5 ingredients: all-purpose flour, sugar, salt, butter and water. As simple the ingredients are, here are some tips on what to do ( and not to do :)) in order to have a perfectly flakey crust every time you bake.

• Butter should be very cold. Mixing the dough with your hands will warm up the mixture, so we want to make sure that the butter doesn't melt. Cold butter is what makes the pie crust flakey. 

• Water should be cold as well. Start adding water a tablespoon at the time, until the mixture starts to come together. You may not need all the water, and the number of tablespoons can depend on the type of butter and flour as well. 

• Don't knead the dough! You want to mix the ingredients just enough to create a ball from the dough. Kneading the dough like for example bread, will make the dough tough. 

• Roll out the dough on a floured surface and turn it clockwise for each roll. This will prevent the dough from sticking to the surface and will help you roll out evenly.

• Let the dough chill in the fridge for 40 minutes to 1 hour before rolling it out. This will cool the butter again and prevent the dough from breaking apart. 

• Once you filled the pie and decorated it put it back in the fridge for 15 minutes (use egg-wash only before baking). This will allow the top to cool and decorations will keep the shape during the baking. 

• The dough can be kept in the fridge for 2 days, or you can freeze it in a ziplock bag for up to 3 months. Allow it to come to room temperature when you are ready to roll it out into a pie crust.

APPLE PEAR WALNUT PIE
Marija Gvozdenovic

INGREDIENTS

Serves 8

For the CRUST 

480g all-purpose flour

4 tbsp granulated sugar

pinch of salt 

250g very cold butter

150ml ice-cold water 

FOR THE FILLING

5 big apples (Gala, Green Smith or Golden Delicious)

4 big pears 

80g roughly chopped walnuts

5 tbsp brown sugar

1 tsp ground cinnamon

1/8 tsp vanilla paste 

juice from 1/2 lemon

2 tbsp flour 

1 egg yolk + 1 tbsp milk for brushing 

METHOD

Prepare the crust:

In a bowl, mix flour, salt, and sugar. Add cold butter, and using your hands or pastry cutter, incorporate the butter into the mixture until it resembles a coarse meal. Start adding water, a tablespoon at a time, and gently stir with a spatula or wooden spoon. Sometimes you will need less or more water than indicated, depending on the flour and butter used. Stop adding water when the dough begins to form large clumps, it's not too sticky and can be formed in a bowl.

Transfer the pie dough to a floured work surface, and using floured hands, form a ball. Divide dough in half. Flatten each half into 2cm thick discs using your hands. Put the dough in plastic wrap and store in the fridge for 40 minutes to 1 hour. You can prepare the dough even the day before.

Prepare the filling:
Wash, peel, slice apples and pears, and add sugar, flour, lemon juice, vanilla paste, and cinnamon. Set aside.
 

Assemble the pie:
Take out the chilled dough and transfer it to a floured surface. Gently press the dough with your rolling pin, starting from the center, as the dough is very firm. Turn the dough with your hands clockwise at each roll so that dough doesn't stick to the surface. Roll out the dough in a large circle ( 3-5 mm thick), then helping yourself with a rolling pin, transfer the dough to the baking pan. Trim any extra dough and save it for decoration. Place the dish in the refrigerator while rolling out the second disc.
Roll out the second half of the dough, using the same method as before. Here, you can either cover the pie entirely or decorate it with a lattice pattern like I did. In case you are covering the pie completely, make sure to cut several slits in the center.
Preheat your oven to 180 degrees Celsius (350 F). Grease and flour the baking pan if needed. 
Take the pie dish out of the fridge and pour the filling. Make sure that the filling is firmly packed and spread evenly. Fold in the edges and press them with your fingers to make a fluted edge. Roll out the second disc of dough to a large rectangular shape. With a knife, create stripes ( I used a mixture of thin and thick stripes and, in total, had 18 lines). Place the dough strips over the filling in a lattice pattern. Seal the edges with some water, and decorate the borders with cut-out leaves. Put the pie in the fridge for 15 minutes.

Beat the egg yolk with 1 tbsp milk. When the pie is chilled, brush it with egg mixture. Bake for 50-60 minutes at 180 degrees Celsius (350 F) or until golden brown and filling is bubbly. Remove from the oven and let cool completely before serving. This will help the filling set, making it easier to cut the pie. Serve warm or cold with ice cream or whipped cream.

After a long break of writing here, I thought I should come back with a delicious summer recipe for you. Summer is all about refreshing, tasteful, and easy recipes, and this lemon layer cake is all of that! Soft layers of lemon sponge cake are covered with mascarpone cream and an abundance of summer fruit, making this cake irresistibly good!
 
What I love about this cake, besides the delicious taste, is its looks. Perfectly imperfect, with messy waves of cream and berries, this cake is perfect for any summer party you are hosting. In addition, its minimalistic, naked look makes this cake super easy to prepare.
 
You can bake the cake layers a day in advance and assemble them a few hours before serving. As I had many berries, I used a mixture of strawberries, blueberries, raspberries, and strawberries and added some cherries and peaches for extra freshness and taste. You can use your favorite fruit mixture or use only one type of summer fruit, it's up to you. If you are not a lemon cake person, try adding a splash of vanilla or juice and zest of half orange instead of lemon. The result will be super refreshing and delicious in any case!
 
I baked 2 round sponge cakes with 20cm diameter for this recipe, which resulted in 4 thick layers of cake. You can use the same recipe for a 22-24cm round pan, and you will just have 3 layers instead. The cake is pretty tall, and it can serve 8-10 portions. If you are hosting a bigger party, double the ingredients and use a 26cm pan to have a wider cake. 

As summer temperatures are pretty high, I recommend whipping the cream when it's cold from the fridge for the best results. Once firm peaks form, add in mascarpone cream and powdered sugar and beat just until combined. Using a spatula, cover the layers with a generous amount of cream and an abundance of fresh fruit. Repeat until all the cream is used. You can decorate it with whole and halves of berries as I did or use edible flowers and fruit of your choice.

tips for making A FOOLPROOF SPONGE CAKE

Good things take time, and the same goes for the sponge cake. To make your sponge cake fluffy and moist, you need to carefully beat the eggs and slowly incorporate them with the rest of the ingredients. Here are some tips on how to make your sponge cake layers even and perfect:

• The eggs should be at room temperature. This rule goes for all the cakes you are baking. The room temperature eggs will beat better and increase in volume.
• The sugar should be incorporated slowly, a tablespoon at a time. This allows the mixture to combine evenly and avoid any lumps. The texture should be airy and pale yellow.
• Add a splash of vegetable oil for extra moisture. This is something I've learned from my mother. Even though many sponge cake recipes don't call for any butter or oil, a half tablespoon of sunflower oil will make the cake texture even more soft and moist.
• Slowly incorporate the dry ingredients. When adding flour, start adding it a tablespoon at a time not to overbeat the fluffiness of your egg mix. I prefer using a spatula to fold in the mixture instead of mixing it, but you can also use the stand mixer at a very low speed.
• Don't open the oven door during the baking process because the cake can collapse due to a sudden temperature change.
• When the cake top seems set and lightly golden, test to see if the cake is fully baked by pricking it with a toothpick. If it comes out clean, the cake is ready.
• Cut the sponge cake only when it's thoroughly cooled to room temperature. I prefer using a large bread knife to get even layers.

LEMON LAYER CAKE WITH FRESH SUMMER FRUIT
Marija Gvozdenovic

INGREDIENTS

Serves: 8-10
Prep.time: 20 minutes
Baking time: 20-25 minutes

For the sponge cake 

5 eggs, room temperature, separated

180g granulated sugar

200g all-purpose flour

16g baking powder

1/2 tbsp sunflower oil

zest  and juice from 1 medium lemon (around 30ml)

FOR THE mascarpone cream 

250g mascarpone cheese

250ml heavy cream

110g powdered sugar

FOR DECORATION  

berries of your choice (I used a mix of blueberries, raspberries, cherries, and strawberries)

peaches

powdered sugar (optional)

METHOD

Prepare the sponge cake:

Preheat the oven to 160 degrees Celsius (320 F). Grease and flour 2 round baking pans (20cm diameter) or cover them with parchment paper. Place the egg whites in a large bowl and beat on medium/high speed with an electric mixer until stiff peaks form. Add in yolks, one at a time, and keep mixing. Add juice and zest from one lemon, 1/2 tbsp of sunflower oil. Start adding sugar, 1 tbsp at a time while mixing continuously. In a separate, medium bowl, combine flour and baking powder, then start adding it to the egg mixture slowly, 1 tbsp at a time. At this point, I prefer using a wooden spoon or spatula to fold in the dry ingredients, but you can use your mixer at the lowest speed as well. Make sure not to overmix the batter.
Divide the mixture evenly between two pans and bake for 20-25 minutes, or until the toothpick inserted comes out clean, and the top of the cake is slightly golden. Leave to cool completely. If you have only 1 pan, bake the first half, then gently transfer your baked cake to a cooling rack and bake the remaining half of the cake. Once the cake is cooled, cut it horizontally to have four even layers of cake.

In a large mixing bowl, beat the heavy cream on medium/high speed until firm. Add in mascarpone together with powdered sugar and mix again until combined. Refrigerate until assembling. Wash and dry all the fruits you plan on using. It can be a mixture of berries or a mixture of summer fruit you have at home. A peach-berry combination I used for my recipe turned out very refreshing. Slice all your fruit and start assembling the cake. Top each layer with a generous amount of mascarpone cream, then cover with fresh fruit. Repeat for each layer. In the end, top the cake with the remaining cream and cover it with whole and halved berries. Sprinkle with some powdered sugar (optional) and serve immediately. Store leftovers in an airtight container in the fridge for up to two days.
Notes:
You can prepare the sponge cake a day before, wrap it well in clingfilm and refrigerate. Fill in with cream and fruit the day of serving.

NECESSARY OBJECTS
These items may contain affiliate links, which means I receive a small commission if you make a purchase using this link.

Christmas Yule Log Cake is one of the traditions I love to keep as it presents such a beautiful dessert for the holidays. Even though this cake is originally made with chocolate filling ( check my Chocolate Yule Log Cake), this holiday season, I've decided to create a slight variation of that recipe as well, combining refreshing tones of lemon curd with the richness of mascarpone cream and of course, glorious, toasted Italian meringue.

Roulade cakes or swiss roll cakes are always fun to make, and this recipe, in particular, can be made all year round. The roulade consists of baking a sponge cake in a flat pan, then rolling it and filling it with a cream of your choice.

Secrets of a perfectly soft sponge cake 

A perfect sponge cake has a light, airy, and fluffy texture and comes in a pale color. To achieve such a result, you need to start whipping egg whites until soft but not firm yet, slowly adding ingredients like described in the recipe. It is essential to slowly add sugar so the eggs can beat properly in beautiful white peeks. The same goes for other ingredients - add yolks one at a time and sift the flour to avoid any lumps. Even though the sponge cake usually calls for eggs, sugar, and flour, we will add just a bit of sunflower oil for extra moisture and a pinch of baking powder for a slightly higher result.

how to make a homemade lemon curd

Lemon curd is easy to make, and you need four simple ingredients: lemons, sugar, eggs, and butter. With these four ingredients, you will get a delightful and tangy flavour with a fantastic, creamy texture. Lemon curd can be stored for a couple of days in the fridge and used for different recipes - scones, cakes, pancakes, and pies. To prevent any lumps, whisk the cream constantly until thickened. Once you get the desired texture, add in butter, whisk until melted, then cover with plastic wrap. In that way, your lemon curd will stay creamy and will not create a so-called "skin" on the top while cooling. For this recipe, I am mixing it with mascarpone cream for a richer and more creamy filling.

how to make a homemade lemon curd

Sometimes assembling a roulade cake can be intimidating as you don't want your beautiful sponge cake to break while rolling. The secret behind the perfect swiss roll cake is to roll the sponge cake while it's still warm and moist. All you need to do is take the sponge cake out of the oven once it is ready, cover it with a clean kitchen towel and flip the cake, so it's upside down. Gently remove the baking paper, and with the help of the kitchen cloth, roll the cake. Even though the cake is still warm, the kitchen cloth will act as a heat protector, so you will be able to do this without burning your fingers. You can roll it on both the short and long sides, depending on the look you are going for, but if you are making a Yule log cake, roll the sponge cake on the longer side as we will be cutting one part later on for decoration. Leave it rolled with the kitchen towel until cooled completely. Once it's cooled, you can proceed with the filling and assembling of the cake. curd is easy to make, and you need four simple ingredients: lemons, sugar, eggs, and butter. With these four ingredients, you will get a delightful and tangy flavour with a fantastic, creamy texture. Lemon curd can be stored for a couple of days in the fridge and used for different recipes - scones, cakes, pancakes, and pies. To prevent any lumps, whisk the cream constantly until thickened. Once you get the desired texture, add in butter, whisk until melted, then cover with plastic wrap. In that way, your lemon curd will stay creamy and will not create a so-called "skin" on the top while cooling. For this recipe, I am mixing it with mascarpone cream for a richer and more creamy filling.

how to prepare the italian meringue

While sometimes preparing a meringue sounds terrifying, Italian meringue is really easy to follow, and the result is this silky, beautiful Meringue that you can use on top of your cake. If you haven't made a meringue before and unsure of the difference between Italian, French, and Swiss meringue, I highly recommend watching How to Make a Meringue with Erin McDowell. I love Erin and her easy ways of explaining baking techniques, so if you are in that kind of thing as well, I highly recommend her.
Italian Meringue is so silky, thick, and delicious, and perfect for covering the cakes as it is safe to eat due to mixing the egg whites with hot sugar syrup. It is made by cooking a sugar syrup, then adding that hot syrup to whipping egg whites. To have a perfectly whipped meringue, make sure to have a thermometer as it will be of enormous help while preparing the syrup. If you are going for a toasted meringue-like in the pictures, make sure to have a cooking torch. Every kitchen should have one, especially if you love meringue. Finishing off the cakes and pies with some toasted meringue is both delicious and beautiful to see, so I highly recommend you to try it out. The process of making a meringue will be easier if you have a stand mixer running on itself, but the hand mixer is perfect as well ( that's how I whipped the one in the recipe). Make sure to add syrup slowly and beat the eggs continuously until the result is super glossy meringue and stiff peaks are formed. Once the Meringue is ready, cover your cake and torch it with a kitchen torch and serve immediately.

LEMON MERINGUE YULE LOG CAKE
Marija Gvozdenovic

INGREDIENTS

Serves 1O 

For the sponge cake 

5 eggs, room temperature, separated

5 tbsp granulated sugar

1/2 tbsp sunflower oil

5 tbsp all-purpose flour

8g baking powder

zest from 1/2 lemon

FOR THE SPONGE CAKE 

2 whole eggs, room temperature

2 egg yolks, room temperature ( leave the egg whites for the meringue)

120g granulated sugar

juice from 2 medium lemons

zest from 1 lemon

110g butter

200g mascarpone for the filling

FOR THE ITALIAN MERINGUE 

2 egg whites

170g granulated sugar

85g water 

1/8 tsp cream tartar

METHOD

Prepare the sponge cake:

Preheat the oven to 180 degrees Celsius. Line a baking sheet with parchment paper (parchment should hang over the sides). Place the egg whites in a large bowl and beat on medium/high speed with an electric mixer until soft peaks form. Slowly add in sugar, one tablespoon at a time, and mix continuously. Continue beating until stiff peaks form. Add egg yolks, one at a time, along with a half tablespoon of sunflower oil. Beat on medium speed until combined. Beat the mixture around 3 minutes, until it gets a light yellow color. Add in the zest of half lemon. Sift the flour and baking powder over the egg mixture and fold in until just combined.

Spoon the batter into the prepared baking sheet and bake in the preheated oven for 13-15 minutes, or until the top of the cake is just golden brown. Remove from the oven and let cool for 5 minutes. Cover the cake completely with a clean kitchen towel. Flip the cake over so that it is on top of the cloth and carefully peel the parchment paper off of the cake. Starting at the longer edge of the cake, roll up the cake (along with the towel) and set the rolled cake aside to cool. Once the cake is cooled, and your filling is ready, unroll gently.

Prepare the lemon curd-mascarpone filling:
In a medium heatproof bowl, place eggs, yolks, sugar, lemon zest, and lemon juice, and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, constantly whisking until the mixture thickens (it takes between 10 and 20 minutes). The lemon curd will thicken more once cooled. Remove from the heat and stir in butter. Whisk until butter is completely melted and incorporated. Cover the surface of the curd with the plastic wrap and leave aside to cool.

Once cooled down, mix the lemon curd with 200g mascarpone until you get a nice, creamy filling. 

Unroll the sponge cake gently and fill it in with the lemon-mascarpone filling. Roll it back and place it in the fridge. Before adding the Italian meringue, cut a smaller piece of the roulade and position it on one side of the main roll for a more Yule log look. 

Prepare the Italian Meringue:
I recommend preparing the Italian meringue just before serving or just a few hours before, as meringue tastes the best once freshly made. Place the egg whites and cream of tartar into the mixing bowl. In a medium pot, combine the sugar and water and bring to a simmer over medium heat. Stir the mixture until it begins to simmer, but once it does, stop stirring. If any sugar crystals are visible on the sides of the pot, use a pastry brush dipped in cool water to brush them away. Continue to cook until the mixture reaches  110°C  (230°F)  on a thermometer. When the temperature reaches 110°C, start whipping the egg whites on medium speed—the goal is to get it frothy by the time the sugar syrup reaches 115°C (240°F). When the sugar syrup reaches 115°C (240°F), raise the mixer speed to be high, and gently pour the hot sugar syrup into the mixing bowl. Once all the syrup is incorporated, continue to whip until the meringue holds desired peaks - it will take about 10 minutes for meringue to make stiff peeks. Use immediately to cover your roulade. Use a kitchen torch to toast the meringue slightly and serve immediately. Enjoy!

NECESSARY OBJECTS
These items may contain affiliate links, which means I receive a small commission if you make a purchase using this link.

Even though this year has been challenging in many ways, Christmas is time to set back and enjoy the little things life has offered us. Bake some cookies, turn up the Christmas music, and enjoy the candlelight and the tree.
As this year, I can not visit my family and friends back home, I decided to bake all the goodies from my childhood, including these amazingly soft sandwich cookies with marmalade, or as we originally call them, Vanilice.
This recipe is maybe one of the most popular recipes in Balkan countries and is usually made for special occasions. They are simply a must-have when it comes to Christmas baking, and today's recipe has been used in my family for generations. Whereas they might look simple, they bring so many memories along, from Christmases spent with family, my grandparents, and the time when I used to bake them with my mom and sisters.
Mom always found a way to include us in baking, and making these cookies was a really special, sweet project my sisters and I loved. Our job was to fill them with marmalade and then pass them through the icing sugar with our tiny, sticky hands. Many of them were eaten right away, just to confirm that the recipe is right.

The recipe is very straightforward and easy to make, and once you try them, you will bake batches and batches more. The secret about these cookies is that the more they last, the better they get - so don't worry about making too many - these cookies will be perfect even after a few days after the baking.

The dough is made with lard instead of butter, which makes them incredibly soft and delicious. The dough is easy to make, with simple ingredients, and from one batch, you can have around 26 to 30 cookies, depending on the size you have. We usually fill them with my mom's homemade cornelian berry jam, but any good quality jam could work. Ensure it's not too runny, as assembling might get tricky if your jam is not firm enough. Just a half teaspoon of marmalade is enough for one cookie as in that way, they are perfectly bite-size cookies that you can serve during the holidays.

Try making them this holiday season, and make sure to leave a comment below or tag me on Instagram @thehungryapron, as I would love to hear your opinion!

I wish you all Merry Christmas and happy holidays!

Soft Sandwich Christmas Cookies
Vanilice
Marija Gvozdenovic

INGREDIENTS

Serves 2O 

200g high-quality lard*

5 tbsp sugar

Zest of ½ lemon

1 egg and 1 egg yolk

400-500g all-purpose flour*

Jam of your choice

Icing sugar for dusting

METHOD

In a large bowl, with a hand mixer beat the lard until soft and creamy for about 2 minutes. Add egg, egg yolk, and lemon zest. Beat on medium until incorporated. Add in sugar, gradually add flour, and mix everything with a spatula or with your hands. The dough is ready when soft and not sticky to touch. Leave the dough to rest a room temperature for 20 minutes.

Preheat your oven at 180 degrees Celsius. Roll out the dough on a lightly floured surface, make cookies using a small cup, or a round cookie cutter. The perfect diameter is around 4cm.

Bake for around 12-15 minutes, just until the edges are slightly golden. The cookies should remain bright and almost white. Let them cool completely, then assemble by making cookie sandwiches - add a ½ tsp of marmalade on the cookie's bottom side, then cover with another cookie, so they form a sandwich. In a shallow bowl, place icing, sugar, and roll every cookie sandwich until both sides are covered. Repeat until all your cookies are used.

These cookies can be stored for a week in an air-tight container. They are better with time, so you can prepare more in advance without worrying that they will dry. You can freeze them as well for 3 months.

*Note: If you don't have lard, you can use butter or shortening as well, but lard is highly recommended as it makes these cookies extremely soft.
As for flour, start adding a bit at a time. The dough is ready once it doesn't stick to your hands.

We all face the fact that this year our Christmas will be different. We won't gather with all our friends and family, and we might have to stay in for the whole holiday season. This is just a reason more to bring the magic of Christmas inside and enjoy the holidays as much as we can.

I love family Christmas traditions, which in my family include a lot of cooking and baking. Even though every year I prepare something new on the Christmas menu, old family recipes are my favorite as they bring some special memories along.

The recipe for this cake is one of those recipes, but this year, instead of making a rectangular sponge cake and then rolling it into a log, I decided to bake a chocolate layer cake. Layers of soft and moist sponge cake are covered with the silkiest chocolate filling you will ever try. I mean, when you combine chocolate, eggs, and butter, miracles can happen, am I right?

Besides being incredibly good, I found this "woodland" look very charming and magical. For a log look, use the fork and make straight-up lines. For decoration purposes, I added a smaller piece of cake next to the primary cake so that the log looks more natural. Mushrooms are edible and made with sugar paste (fondant) and are easy to make and give a more natural look to the log.
For the sugary mushrooms, all you need to do is soften the fondant with your hands, so it gets easier to work with. Make stems and caps and then assemble them. Brush them with some dark cocoa powder for a more realistic look, or add a dash of edible brown color to the fondant to get light brown mushrooms as well.

The recipe for the sponge is one of my go-to recipes as it always gives excellent results and very soft, moist cake layers. The chocolate filling is super easy, incredibly silky, and dense, and it can be used for all sorts of recipes. Its density is super handy when decorating this cake as it will be easy to work with and decorate.

I really hope you will give this Chocolate Yule Log Cake a try this holiday season and if you do, please, tag me on Instagram @thehungryapron so I can see and share all your magical holiday decorations.

Enjoy this season with all your heart, and take time for yourself and your loved ones!

Bûche de Noël - Chocolate Yule Log Cake
Marija Gvozdenovic

INGREDIENTS

Serves 8-10

For the  cake 

5 eggs, separated

1g salt

150g granulated sugar

150g all-purpose flour

2 tsp baking powder

50ml melted butter (or margarine), room temperature

50ml milk, room temperature

FOR THE chocolate filling 

6 eggs
 
250g icing sugar
 
60g dark chocolate
 
250g softened butter (not melted)

METHOD

Prepare the cake:

Separate the eggs carefully. Place the egg whites in a large bowl and mix with a hand mixer until foamy. Start adding sugar 1 tbsp at a time and beat on high speed continuously until the soft peaks form. Once the peaks are formed, add in salt and egg yolks, one at a time, without stopping to whisk.
Sift in flour and baking powder and mix gently, from bottom to top, until all the flour is incorporated. It is essential to mix very slowly in order not to dissolve the egg whites. In a small bowl, mix melted butter and milk. Add in a small portion of cake batter and whisk. Once all the ingredients are mixed, place them back to the rest of the batter.
Preheat your oven at 170 degrees Celsius. Grease and flour your pan (round pan, diameter 18-20cm) and transfer the batter. Depending on your pan's depth, you can decide to either bake the layers together or separate them. In case you are baking all at once, make sure to leave the cake to cool completely before cutting the layers horizontally. You should have 4 layers (or 5 thinner layers) and a little bit on the side for a smaller portion of the log (optional).
Bake for 25-30 minutes or until the top is set and golden, and the toothpick inserted comes out clean. It may take a bit longer if you are baking all the layers at once. Cool completely before assembling.
Prepare the chocolate filling:
Prepare the filling by adding eggs and sugar to a medium pan. Cook them over hot water (bain-marie), constantly whisking for 8-10 minutes or until the mixture comes together, is thicker, and has a pale yellow color. Add in chopped chocolate and whisk until melted. Once the consistency has thickened, remove from heat and add softened butter. Whisk until butter is melted. Leave to cool completely before covering the cake, as with cooling, and the butter will make your cream much richer, firmer, and easier to work with.
Fill every cake layer with chocolate cream and cover the outer sides as well. Use the fork to create bark lines, and decorate with mushrooms made out of fondant. Place in the fridge for at least 4-5 hours or overnight. For a snowy effect, sprinkle the cake with some icing sugar before serving.