Why some cakes taste better as they age

A black forest cake in all its boozy glory – think cherry schnapps, whipped cream and glace cherries – tastes even better on day two. 

A trifle, with yellow custard, fresh Aussie pineapples and jelly can be easily prepared and left untouched for a day without losing its lustre. And a tiramisu, although seemingly easy and whipped up in a flash, is in my Italian friend’s honest opinion best made a day in advance to make sure all the flavours develop. 

There is a common belief in the cake baking world that fresh is absolutely best, hot out of the

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