Two-tier Fraisier cake

Last month I had my birthday! We had a birthday party for me and my boyfriend's best friend since our birthdays are close. So, I made 2 birthday cakes! For me this year, I made a 2 tier-fraisier cake, a French cake consisting of a genoise sponge, créme patisiére, strawberries and a marzipan disc on the top. I always wanted to try and make it, it looks so nice and it is made with two of my favourite things: strawberries and vanilla cream. It was not as difficult as I thought to make. You just need to be concentrated and careful.Well, the sponge for me is always a challenge because you never know if it will rise or not. You need to be very careful, because if you lose a lot of air it will never rise.However, it is really fun to make and really tasty! And in the end you have a really pretty cake!

 I also made a snickers cake, so that we have something with chocolate too. The recipe for the snickers cake is coming soon.

As I mentioned before I made a 2-tier cake. The recipe for the sponge is for 1 cake. I made 2 sponges and cut 2 10 cm circles from the second sponge. The cream, syrup and strawberries are enough for both. If you want to make one cake use the two thirds of the recipe. But since my second cake was pretty small, if you want a cake full of cream and strawberries use it all and you can have very little left. So, this is the recipe for the fraisier:

Strawberries and Champagne Macarons

Happy Valentine's Day everyone!! I hope you all love someone and are loved by someone as well.

So, I tried to make macarons for the first time! It was not so difficult but if I had paid more attention to the recipe I think they would have turned out better. Firstly, I didn't have a food processor so, my macarons ended up having crumbly texture and I think I should have folded them a little more. But if you don't make mistakes, you don't learn. There is always next time. The taste was very very nice at least and they had the right consistency inside and the champagne ganache is amazing, just make sure that you use a kind of champagne/sparkling wine that you like and something that is on the sweet side. The appearance could be better but there's always next time. Anyway, I will surely make macarons again and experiment with different flavours and follow the instructions carefully. Here is the recipe that I used: