Last weekend I was lucky enough to get to bake for my friend’s Baby Shower! I was feeling a little nervous, especially as I was trying something new and something I had invented in my head a little. Despite this the cakes were a success and I was really happy with how they turned out! I was trying to recreate a Victoria Sponge in a cupcake- a springy vanilla sponge with a raspberry jam centre, topped with a vanilla buttercream. Perfect accompanied with a cup of tea!
Another year has flown past and it’s my Birthday which means a Birthday bake was in order! Since I’ve been on a health kick since the start of the year, I am grabbing any opportunity to bake with both hands. Especially when it isn’t related to wedding cake prep I am trying my best to bake something I’ve never made before. It’s been months since I’ve made cupcakes so wanted to try a new cupcake creation.
This weekend I made another tier to my brother’s wedding cake. This is a traditional fruit cake however, unlike most traditional wedding cakes the other tiers are different flavours. Although many people aren’t fans of fruit cake this light version is one which is easily enjoyable. It has pops of colours from the pistachios, glace cherries as well as packing lots of flavour from orange and lemon zest as well as stem ginger. This cake can be used for many other occasions such as a Christmas fruit cake or just to be enjoyed for an afternoon tea.
As Easter is fast approaching one of my favourite baked goods is back on the shelves- Hot Cross Buns. Hot Cross Buns mix some of my favourite flavours together into one delicious bun. I have always bought them thinking I need to try to make them myself one day. Year after year I get put off by the thought of having to make a bread dough. It isn’t something I’m very confident with. However, this recipe proved that sometimes just putting your mind and trying something different can lead to surprising results!
Even amongst a very busy week, I managed to fit in a quick bake to be used as a birthday cake this weekend. It was my sister in law’s hen do, but, it was also her and one of the hens’ birthday. Of course, you can’t have a birthday without any birthday cake! I manage to bake this within an hour and a bit on a Thursday night- which goes to show how easy this recipe is! With a few finishing touches and decorations this cake turns from something which looks super simple, to something which looks gorgeous!
This year I’ve been cramming in practice wedding cakes wherever I can. I have been asked to do my brother’s wedding cake for the big day in April, which I am both excited and nervous to do! I’ve never done anything like it so have been trying my best to ensure I am ready, and fully equipped to pull it off! This week I made one of the cake tiers for a birthday cake. It was the perfect opportunity to try nail the cake, and in particular, try to get my skills using fondant up to scratch. The cake was a success and the recipe I have been using gives you fantastic results. A gorgeous, tangy lemon cake with a lemon curd buttercream finished with fondant icing for decor. If you’ve got a celebration coming up this recipe will guide you in making the perfect cake!
Finally, January is over! Like most people, I jumped on the health bandwagon after eating my bodyweight over Christmas. Unfortunately, that did mean putting a pause on my hobby and blog for a while whilst I threw myself into healthy eating. But, you’ve got to treat yourself sometimes! What better way to kick start the year than with chocolate! In keeping with the wellbeing theme too, these Chocolate Mousse pots are still reasonable in terms of calories and sugar- it’s a win, win! Perfect for a weekend treat or Valentines!