Baking a cake is a Breeze!


Hello, everyone! Welcome to my new blog, Breezy Cakes! A little about myself – my name is Angela Thompson, I’m in my early 30s and I’m simply crazy about cakes (that may be an understatement, actually). I live in a flat in Malta with my boyfriend and I am trying to get my baking business off the ground. Someday, I would love to move back home to London and open a storefront in Soho, but for now, I entertain myself and try out new recipes on my boyfriend and our friends – the poor sods, eh? I also have made numerous cakes for my friends during special occasions, like birthdays, weddings, baby showers, and those sorts of things.

I created this blog to keep you up to date on my baking endeavors, the successes and the failures.

The other day, I made a wonderful chocolate and peanut butter cheesecake. For those who know me, cheesecake is my specialty. This one took a little more time than your average cheesecake, however, because I had to mix two different fillings – the chocolate and the peanut butter – and swirl them together without them merging to become a chocolatey peanut butter mess. I used chocolate cookie crumbs for the crust and topped the cake with a chocolate ganache and peanut butter whipped cream.

As most of you know (but it’s worth a note), you should bake your cheesecake in a water bath to keep the moisture high. I use any old roasting pan filled with about two inches of water. Set your cheesecake pan in the roasting pan before pouring in the filling. Voila! Also, using a knife, gently cut around the edge of the cheesecake as soon as it’s out of the oven to separate it from the pan. This can help prevent the crust from cracking as it cools down.

For my particular cake, no other toppings were needed. But, you know, berries, apples, caramel or chocolate sauce – all great things to top off your cake.

Well, that’s all for now. Thanks for reading!