My sister turned 25 this week and to celebrate we bought her some guinea pigs. Lotty has always been animal mad and works at Chester Zoo. The grey pig is called Gin and the brown one is Rhubarb.
So…. it only made sense to make a guinea pig cake. A sticky toffee guinea pig cake. I was very impressed with the recipe I found online (see link). You just have to remember to buy a lot of dates.
I made a blastocyst for a colleague’s leaving cake. For those of you who are not sure what a blastocyst is, it is an embryo that is about 5 days old (humans that is). I made a vanilla sponge and plopped plenty of vanilla buttercream and strawberry jam inside. I then created the embryo by using sweets. Those ‘jelly tot’ like sweets look a bit GM. If you’re not convinced it’s a blastocyst, then feel free to think of it as a UFO or something equally fun.
Lisa Jones is responsible for such a cute design. Check out her art:
Usually snowmen wear scarves but I thought this one looked a bit fannnncccy so I bobbed him in a bow tie. I love a good bow tie, I don’t know why we don’t all wear them more often! I rouged his cheeks to give the world inpression he’s had too much sherry. Well we’ll see how Jeremy goes down at lunch time (and yes I always name my snowmen … although most of time I make snow cats). Why hasn’t it snowed yet?!?!???
Nigella is the answer to all things naughty and chocolatey. Behold, my first Yule log in a very long while. I broke my hand mixer so it took me a lot longer than normal to whisk my egg whites. Check out Nigella’s website for the recipe:
The Yule log barely has any ingredients in it actually, it’s a flour free recipe so it makes a very light sponge. Be careful not to burn it because it doesn’t take long to cook in a shallow baking tin. Best to let the sponge cool too before adding the chocolate buttercream, otherwise you just end up with a lot of melted butter…
I’ve had a bit of a baking dry spell recently and Halloween was the perfect excuse to make a cake and dress up. My friends and I decided to dress up as the Scooby Doo gang. Jinkies!
I made a ghostly green lemon drizzle cake with purple icing. The drizzle syrup was dark green to make the sponge look particularly gruesome. I plonked a friendly little spider on the top. I’m not really a fan of scary things!
I covered the cake in purple icing and then piped a swirl of white icing on top. I used a cocktail stick to give it a webbed look by dragging it through the icing evenly.
Voila! That’s the only kind of spider I want to find in my kitchen….
‘Let’s do what we do best Scoob, eat’ – Shaggy
- 3 eggs
- 50g desiccated coconut
- 2tbsp cream coconut
- 175g sugar
- 175g self raising flour
- 175g butter
- 1 1/2 tsp baking powder
- 280g icing sugar
- 100g butter
- 3 tbsp cream coconut
I have decided that coconut cake is now my favourite cake. All you do is mix the above together and bake at 160 fan until golden.
So so good! I slapped on the buttercream and sprinkled it with desiccated coconut. On nom nom. The batter makes 14 cupcakes or a small loaf. If I have a sad day… this is what I’ll be baking and eating.