Saturday! Woo! By far, my favourite day of the week! Today I have mixed emotions about my Saturday….I’m uber excited to be seeing the Arctic Monkeys tonight and some lovely friends over the weekend but, myself and the boy have to sit through 4 and a half hours worth of coach journey down to London to get to the good stuff! 🙂
Its cool, Dave has his iPad and I have my ideal homes magazine (addict) and of course….we have each other and our sometimes very strange topics of conversation! (I tend to talk about strange stuff when I’m tired, such as how I like to watch pigeons hop down stairs….!). I love that we never run out of stuff to say though 🙂
This week one of my lovely work colleagues left to go have her baby! She hasn’t found out the gender of her baby but I am *convinced* she is having a boy!
We decided to give her a bit of a send off in the form of a fuddle in the office kitchen, everyone bought food and gifts and it was a lovely way to spend a friday afternoon 🙂
I had planned to make little cupcakes, iced in either blue or pink (original) with some very cute baby feet cake toppers that I had found whilst on holiday in Norfolk in February…..Alas, true to how I roll, I had forgotten that I had thrown my cupcake baking trays away (ruined) and had forgotten to buy more….!
This is where my beautiful Lemon and Raspberry Bundt cake stepped up to the plate (!) I ended up making this one in a bit of a rush so unfortunately I don’t have loads of pictures of the process like I usually do – sorry! 😦
However, ingredients and recipe below……
For the cake
230g Self raising flour
1 tsp of baking powder
16 tbsp of soft butter
230g Golden Caster sugar
Finely grated rind of 1 unwaxed lemon
4 tbsp of milk
For the topping
110g unsalted butter
2 tbsp of freshly squeezed lemon juice
Finely grated zest of 2 unwaxed lemons
500g of icing sugar
Pack of fresh raspberries
1. Preheat your oven to 190c/374F/Gas 5 and prepare your bundt tin
Tip: some people struggle to properly prepare their bundt tins and as a result, they are unable to turn their cakes out without damage. To properly prepare your bundt tin, melt a small amount of butter and use it to brush an even layer all around your tin – especially all the nooks and crannies! Next sieve some flour over your lightly greased bundt tin, ensuring that you cover the whole of the inside before tapping out the excess flour over the sink.
2. Sift the flour and baking powder into a large bowl
3. Add the butter, sugar, eggs, lemon rind and milk and beat together until smooth
4. Pour your mixture in to the prepared tin and place on the middle shelf in the oven for about an hour – ensure you start checking it after around 40 minutes
5. Once out of the oven, leave your cake to cool completely in the tin before turning the cake out on to a wire rack
6. To make the topping, mix the butter, lemon juice, lemon rind and half of the icing sugar in a large bowl until smooth
7. Gradually add the remainder of the icing sugar and continue to beat until smooth
8. Spoon your icing on to the cake and decorate however you wish before adding your fresh raspberries to the top of your cake!
Love S & P x
I was both very excited and very nervous about this bake – what if I messed it up?!
To add to the nervous, Patsy requested a carrot cake – amazing choice but I’d never made a carrot cake! Cor blimey! This felt like I was starting to bite off more than I could chew! (excuse the pun)!
Today I am going to focus on the cake toppers that I made for the cake – 4 in total – each to look like one of Patsy’s beautiful nieces!
Patsy sent through the pictures and I set to work on 2 blondes and 2 brunettes, each in different sizes with different coloured dresses, hair styles and eye colours!
It took 22 hours over 2 weeks, copious cups of tea and more than a few swear words over my ridiculously unsteady hand (the faces are hand painted)! but here are the finished products…..I am very proud of them 🙂 I hope you like them!
Carrot cake recipe and pictures to follow shortly!
Love S & P x
5 weeks since my last post! 5! Where have I been? Well, my lovely fellow bloggers, I have been prancing around Budapest, attending theatre shows, watching gigs with friends, generally being smug and giddy about our new engagement and ….. baking of course!
As you are all well aware, Easter was a little while ago…..but, I baked these little beauties! The perfect brownie – a recipe I adapted form the Hummingbird Bakery!
They were really delicious and an easy variation on my normal brownies…these, like my standard brownies, didn’t stick around for long!
The key to making sure that these work is to freeze the cadbury creme eggs first! This stops them from completely melting whist the brownies are baking 🙂
Ingredients and recipe below, enjoy!
5 large eggs
500g caster sugar
120g plain flour
100g cocoa powder
250g of unsalted butter (melted)
50g dark chocolate, roughly chopped
50g Milk chocolate, roughly chopped
2 bags of mini Cadbury creme eggs
1. Preheat your oven to 170c/325f/Gas 3 and prepare your baking tray
2. Beat your eggs and sugar in a large bowl until light and fluffy
3. Add the sieved flour and cocoa powder and beat until all ingredients have been well incorporated
4. Pour in the melted butter and beat again. Now stir in the chopped chocolate
5. Spoon the mixture in to your prepare baking tray and gently press the cadbury creme eggs in to the mixture
6. Bake in the over for 30-35 minutes, or until the top is firm but the centre is still soft.
7. Leave to cool completely before serving 🙂
Love S & P x