I’ve just got back from a fabulous beach holiday and am slowly adjusting to real life again. I relaxed so much that I managed to achieve an ameobe-like state by day 3 and could barely remember my name by day 5. I have to say that Spanish desserts aren’t my favourite and are usually square in shape with a luminous, gelatinous substances on top. Hmmmm.  I have apologised to all of my baking tins for abandoning them briefly and have finally reacquainted myself with my oven. My incredibly unreliable oven. Anyway, I was having a look at some of my past bakes and found my pig cake. This was a birthday cake full of buttercream and strawberry jam made for my boyfriend’s dad. He was pretty chuffed with it as he a weakness for piglets and jam.

When I look back at some of my cakes I think how far I’ve come. If you check out the cake I made for my own dad he got a rather interesting dinosaur cake. One might call it a transvestasaurus… as it has certain qualities that I managed to gloriously capture. What have I learnt so far? Well icing lessons are a must, good quality regal icing is key and also STAY AWAY GEL ICING for detail because it just runs everywhere. Also, animals should not look like cars with ugly shapes for legs propped up next to them. Working the icing to warm it up properly before you use it is really important to avoid cracks!