There’s a little added feature to “The Comfort Bake” that I use quite (very) often.
A case in point – when a neighbour recently gave me a jam pan full of lemons, I decided to make lemon curd, lots of it. I plucked the curd recipe that’s found within the Lemon Chiffon Tray Bake on page 88.
(The curd will keep well, refrigerated, for at least two weeks).
I will also make just the tart cases from the Summer Berry or Cherry tarts recipe (p.14), keep those in an airtight container. When visitors, expected or unexpected arrive, I can bring out the tart cases, fill with lemon curd and top with a swirl of whipped cream, yum.
Tomorrow I will use just the chocolate cake batter component to make a 20 to 23cm round chocolate cake (with icing and 100s and 1000s) this weekend, for a friend – it’s their favourite.
The list goes on and on. There are hidden gems within the recipes that can serve as stand alone components to use as you like with your own variations and adaptations.
It’s a bonus that adds to the recipes as they stand.
As for me – well, I am expecting a few visitors this weekend, so not only will I be able to easily make the above mentioned lemon cream tarts, but also the Lemon Chiffon Cake, just as it is, light and lovely and pretty, not to mention absolutely delicious.