Hi, I'm Hope. I like to bake stuff.
I'm currently a Pastry chef in a 5 star London Hotel.
This blog is a way for me to bake comforting home food that I love as well as being a creative outlet for all of my recipe experiments.
I love how food can create atmosphere, emotion and send you back to memories you thought you'd long forgotten.
A perfect day for me is tottering around my kitchen, getting blobs of butter and scatterings of flour in my hair without a care in the world. And at the end of it, feeding the people I love with delicious food that I love.
So welcome to my little bit of foodie escapism in this big internet world of blogging.
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LETS GET SERIOUS…© Hope Cameron-Webb and Add More Butter, 2013-2016. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Hope Cameron-Webb and Add More Butter with appropriate and specific direction to the original content. All recipes were created by and therefore belong to Hope Cameron-Webb unless otherwise stated.
Tag Archives: coffee
I know what you’re thinking right now, because I’m thinking it too. I went way overboard with that glaze. Theres enough glaze there for three times the amount of Cinnamon Rolls I’ve baked. I read on the internet somewhere that … Continue reading
Mocha Birthday Cake: Chocolate Chip Coffee Sponge, Dark Chocolate Ganache and Coffee Mascarpone Icing
I really believe that you should make the most of your birthday. Whether you’re 1 or 101, it should be a real celebration. I no longer do these one day birthdays, I need to eek it out for as long as possible. Preferably spanning … Continue reading
I’m one of those people who constantly moan about the inflation of cinema food prices. This consequently makes me the person who sneaks food into the cinema too. Yes, I’m that person who sits there rustling away with her freezer … Continue reading
I feel like I’m loosing it a bit recently. I’ve gone through this before with the blog, but this time its work. During the week just past, I made two batches of sponge that went wrong. Not completely horrendous but … Continue reading