Sunday, 14 October 2018
This week it was my mum's birthday which seems the perfect excuse to make a Towering Alaska from my Gorgeous Cakes cook book. But I also made a Rich Lemon Curd Sponge for 'im outdoor's lunchbox's and Banoffee Cupcakes.
I made the lemon cake as two separate sponges again to make sure they would rise - which they did perfectly. The lemon curd filling is so good he's been eating the spare on toast!
The cupcakes came out well too. And I had to make 2 batches as there was too much mix! She recommends decorating them with a 'chocolate heart' but I just cut up a bunch of Curly Wurlys and used them instead, which seems to have gone down well.
The Towering Alaska was amazing and my mum loved it, but it is the kind of cake that has to be eaten as soon as it's made. Within an hour of putting it together the jam was sinking into the sponge and the meringues were dissolving into the cream. However it tasted amazing and no one cared that it looked like a right mess. 'im outdoors finished it off for super, as always, happy to help tidy up.
Saturday, 13 October 2018
Last year my sister asked me to knit her a cover for her work laptop. It came out well and she was very pleased. However she's just got herself a new job and her new laptop is much bigger than the one she had and now the cover doesn't fit. 'Could I make her a new one?' she asked.
With some of the King Cole Glitz Chunky in platinum wool left over from last time I made a start. This time I knitted it in the round and as it was a bit bigger I decided to add a little decoration - some cables down the front. It took a few goes to get the pattern right, but I'm very pleased with the end result. I think she was too, lets just hope it fits.
Note: I've just been sent a photo and its a perfect fit! Hooray!
Saturday, 6 October 2018
|Look how faded the edges are from being on the window sill!|
I have quite a few cook books but seem to always end up cooking the same old stuff, so with no more Saturday runs (unless I want to) I've decided to work my way through one of my favorite books - Gorgeous Cakes by Annie Bell.
Today I made a classic victoria sponge with whisked white chocolate buttercream for 'im outdoors lunchbox this week, and some lemon cupcakes for snacking on when he gets in from work.
As he's a coeliac it does mean I have to tweak the recipes a little so I use gluten free flour and I tend to add xanthum gum which means I have to add a little extra liquid, normal in the form of milk, too. And instead of cooking the victoria sponge as one big cake I made two smaller cakes as I know a big one won't rise as well. I might have also ignored the call for sugared flowers to decorate the cupcakes.
I haven't made either of these before - I normally stick to Mary Berry's victoria sponge recipe, but they both came out really well, which was a nice surprise as my cupcakes don't normally rise.
But of course the proof really is in the eating and 'im outdoors will get the final say at the end of the week. Did they transport to work OK? Did they still taste good a week later? Should I make them again?