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Henrietta Greene

@a_good_fork

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Una buona forchetta.
Def`n: a good eater; one who eats with gusto.
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Let me cook for you 📧 [email protected]

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Birthday cake - specific request: carrot cake. Granny used to make a traybake with a very thin lemon-icing sugar glaze. Heavily spiced.
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Carrot & golden sultana sponge, excessively moist, and deeply spiced with a sweet Hawaij (Yemenite spice mix), with a coconut custard filling, and a lemon & toasted fennel seed meringue buttercream.
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Really enjoyed this one. Me + spices = happiest place. But it’s not about me. It’s about you Babe. HBD. Hope this cake did Granny proud xxx by @a_good_fork

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9 months ago

Birthday cake for an utter babe. No requests except maybe slightly if possible dairy & gluten free but not at the cost of fun because birthdays.
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Pfffft. As if dairy and gluten were the only way to have fun…
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Oat genoise (firmly become my go-to OG PowerPuff Girl sponge), with a burnt miso caramel cream and peanut & vanilla praline inside, all wrapped up in a maple meringue buttercream. Maxi-fun.
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HBD Angel. Hope this cake was as smile-inducing as you are xxx by @a_good_fork

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9 months ago

No proper food photos from the weekend, but a few big skies and trees at the glorious @the_quaives, my home for the weekend. Delightful bunch of very good eaters. Happy chef.
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@beckyfarbs let’s do it again some time?!
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And I’m still waiting for someone to explain why DME messes with my cookie doughs so much. I should also always pack a ring mould, because raucous cookies need taming. Enjoying the shar pei-esque qualities to these malted chocolate chestnut cookies - I shouldn’t have a fave but I clearly always do (have two). taken in The Quaives Seaton Ickham Canterburry by @a_good_fork

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2

a year ago

Four years of you. Four years that feel like forever. I can remember life before you, but I also can’t imagine life without you. You’ve endured my multiple First Time Parent Fails. You’ve learnt to love raucous twin brothers. You’ve made me remember what it is to discover the world around you.
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You wanted strawberries and unicorns, but instead you got…
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Oat genoise (yes I’m still fixated) filled with honey-poached quince and a cannoli-ish cream (chestnut, chocolate, fresh orange and lemon zest), wrapped up in a salted vanilla, panela & chestnut custard buttercream.
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And because one cake isn’t enough, or for those with simpler tastes: olive oil sponge filled with a chocolate peanut butter cream, topped with a chocolate ganache. And sprinkles. And candles, with a unicorn.
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HBD Missy. Love you and all your sass. Never change. by @a_good_fork

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a year ago

Autumn, I adore you. Halloween, I love baking you. by @a_good_fork

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a year ago

A very bountiful summer.
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We never got tired of the courgettes; the green beans resolutely converted me from sceptic to obsessive; the baby aubergines were a delight. And homegrown tomatoes are the absolute best, but then you already knew that. by @a_good_fork

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4

a year ago

Another Team Birthday. Very little to guide me here other than the recipient being a riot of laughter and life and warmth and care.
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Chocolate sponge layered with buckwheat & black cardamom praline, and a burnt orange caramel cream, wrapped up in a coffee custard buttercream. Decorated with, yes, cabbage leaves, rambutan & physalis.
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Keep swiping for the horror show this cake nearly ended up as. I could bore you with how/why I got us in such a wonky, bulging, disintegrating state, but I can summarise with: fat percentages matter; also: engage your brain Henrietta.
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But because, often to my detriment, I don’t really ever give up, frantically Googling how to salvage wonky cakes (clingfilm corset, while amusing, just wasn’t enough), I came across 2025’s hottest cake trend (apparently) - chaos cakes. Cakes designed to look a mess, challenging cake stereotypes (how very high brow).
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Empowered by The Web, I went IN on finding all manner of beautiful, chaotic things to adorn this imperfect wonder. Turns out chaos cakes are second nature to me. I’ve always struggled with perfect, straight edges, and elegant decorations. Give me an otherworldly fruit and ornamental cabbages, however, and I’m happy as a clam.
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Anyway it’s not about me. It’s about you Birthday Babe. HBD - hope this cake is as unruly, beautiful and unexpected as your year ahead xxxxxx by @a_good_fork

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a year ago

The big One - a cake to mark a wee soul and her family surviving Year One. The only request - custard.
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Oat genoise, sandwiching a roasted plum compote and cinnamon & star anise custard, wrapped up in salted burnt honey meringue buttercream.
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I’m still finding my feet with sponges made using ‘alternative’ flours. The oat genoise is much more delicate than one made with wheat flour, but has swiftly become My New Obsession. It’s a finicky beast, but then so am I. Alongside the cheek-suckingly bright compote, and thick, deeply spiced custard, it worked a treat. Basically just plum crumble (and custard) in cake form.
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HBD Little One - wishing you more cake, more custard, and lots more love for your year ahead xxx by @a_good_fork

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a year ago

Team Birthday #2 this week. Dreaming this one up, I wanted it to feature pecans and brown butter, two ingredients I instantly associate with the Birthday Babe.
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Heavily pecaned sponges, brushed with a dark rum soak, layered up with a malted caramel custard, all wrapped up in a brown butter meringue buttercream, spiked with vanilla, coffee and flaky salt. Because salt.
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HBD Biscuit Queen - thank you for always being there to discuss and dream up biscuits, cookies, bakes and pastries xxx by @a_good_fork

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a year ago

Halfway through assembling this, as the sponges sank into filling, causing edges to ooze and centres to crack, I swore loudly and enthusiastically at myself for offering to make my Big Big Boss his Favourite Cake Ever for his birthday.
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Deep breath. Mental note - courgettes are soggy bastards. Now be a Big Girl and finish it.
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Almond, pistachio & courgette sponges, with lime & makrut leaf curd in between, and an astonishingly ethereal lime cream cheese frosting wrapping it all up (thank you Stella Parks & Serious Eats).
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HBD Big Big Boss - hope this was as maximalist as you are xxx by @a_good_fork

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7

a year ago

Two years of you two. You three. Us five.
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It wasn’t ever our plan to have three of you. Regularly I feel like I’m crumbling under the weight of it all. But then that’s just parenting, totally normal, hush up get on.
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Thank you for being so full of silliness. Thank you for being so different and similar all at once. Thank you for teaching me how much I will do for something I love. Thank you for eating more than I thought humanly possible, at every meal. Thank you for withstanding your sister continually ripping toys out of your hand. Thank you for always playing Dinosaurs with me. I’m so proud of how loud you can roar.
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Fennel seed genoise, sandwiching a roasted peach and cardamom compote and ricotta cream; almond and ginger soak; toasted buckwheat custard buttercream. Festooned with buckwheat and fennel praline, mint imperials and broccotrees.
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Can you tell it was an absurdly last minute decision to Dinosaur..? Luckily for all that they are, they are still only 2 so they really didn’t care. by @a_good_fork

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a year ago

I have an inability to throw off cuts/ ends/ bits away. Particularly when making a cake for someone, I don’t get to taste everything as one, so the ‘bits’ are the only way I can taste how the whole turns out.
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It also means I get to spend ten minutes of my life I’ll never get back making baby Black Forests to stash in the freezer (because apparently you can freeze whipped cream???). To serve, they’ll get baptised with a slosh of more amaro.
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Because a slice of cake < a mini Franken-cake.
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Discuss. by @a_good_fork

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4

a year ago