So it was probably inevitable I would enrol on a cake course at Divertimenti. The instructor, Sarah Benjamin (in the pink sweater), was not only incredibly knowledgeable--I picked up some super baking tips--but so lovely and patient with all my fumbling.
As usual, I was simply hopeless in the classroom. At one point I actually spilled an entire bowl of ground almonds over her! So no matter how well I do at home, I quite obviously have no hope of ever graduating from pastry school.
The tart in progress on the table above is a raspberry plum linzer tart. We also made a passionfruit and lime curd tart, a flourless chocolate cake, and a classic Victoria sponge:
My top sponge layer suffered some serious slippage on the Tube on the way home, but luckily it scooted right back into place. Hopefully the remainder fared better on the journey to G's office this morning!