|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?