One of THOSE days…

Teething – one of THOSE days… Shame, my youngest son has started to teeth and he’s been coping quite well up until today.
Anyways – all he wanted was to be wrapped up tightly against his momma – like back in the day inside the womb… Here he is in his ‘womb with a view’: {Helping me prep for my 7 cake orders!}



And yes, these are ‘selfies’! Not so easy to do a selfie with the iPad… Hehe!


Lemon curd cupcake

Our precious little hen has been laying her butt off to supply us with her golden-delicious eggs! {she would lay one every second day}

I had to save up a few days’ worth to be able to make something and before I knew it, I had half a dozen. What to do..?

I made lemon curd and cupcakes with a lemon curd icing.

For the cupcakes:

115g butter

115g castor sugar

115g self-raising flour

2 eggs {freshly laid is best!}

1 tbs milk

Beat together the sugar & butter until nice and fluffy.  Lightly beat the eggs and slowly add to the sugar & butter mixture until well incorporated.  Sift the flour and fold into the butter mixture. Gently fold in the milk until you have a smooth & silky consistency.

Spoon into cupcake papers in a cupcake tin and bake at 180C for 15 minutes until cooked and a toothpick comes out clean. {makes 12 cupcakes}

For the lemon curd:

3 small free range eggs {freshly laid of course!}

100g sugar

2 tbs butter

2 tbs freshly squeezed lemon juice. Whisk together the eggs, sugar & lemon juice in a heatproof bowl and cook over a pot of boiling water {double boiler} while constantly stirring. When the mixture has thickened quite a bit, remove from heat and whisk in the butter. Place in a jar and refrigerate. {makes about 200ml}

For the lemon curd icing:

Mix icing sugar with lemon curd, add a little butter and a splash of milk – mix well to create a smooth icing. {sorry, but I just don’t always keep track of quantities – just go with the flow until you have the desired result!}

Pipe icing onto cooled cupcakes and top with more lemon curd.

Enjoy! X

Lemon curd cupcake image

Scrummy Cake Pops

Cake pops – ok, nothing new there, but perhaps forgotten a little bit?

Now, you get cake pops, and then you get… Cake Pops! I’m not talking about small bite-sized ‘cakes’ – the ones you bake in special cake pop pans – although those are also yummy, I’m talking about ooey-gooey-yummy-scrummy cake pops!

These pops are made from proper cakes – call it cake-upcycling if you want. You can either take an entirely new cake – icing and all, or use leftover cake.

I used a whole vanilla sponge cake (about 1kg) with a bit of fondant icing and added some more plain butter icing (about half a cup mixed icing) and apricot jam (3 tbs – this makes it more ooey-gooey and helps to bind them together nicely).

Use a fork to crumble up the cake and mix in the jam and icing. Roll into small bite-sized balls and then roll into castor sugar – refrigerate until you need them, so they will set nicely. When you’re ready to serve, place onto sticks and vóila!

{You can do any flavour and dusting – another good one is to dip them into lime flavoured icing and roll into shredded coconut.}

Enjoy! x

Vanilla cake pops

#dessert tonight: Custard Cake

Custard Cake

Truly delicious and super easy too!  I got this recipe from Pinterest – from another blogger I follow: white on rice couple… So I thought I’d try it out – and it didn’t disappoint! (I adjusted the recipe a tiny bit to work better for me…)

113g butter

2 cups of milk

4 eggs, separated

150g icing sugar

1 tbs water

115g flour

1 tsp vanilla extract

Preheat oven to 160C, lightly butter baking dish.

Melt butter & set aside. Warm milk and set aside.

Whip egg whites to stiff peaks (add a few drops of vinegar to help eggs stay stable) and set aside.

Beat egg yolks & sugar, mix in melted butter & water until evenly incorporated.

Mix in the flour. Add milk & vanilla – slowly – until well mixed.

Fold in egg whites using a whisk – ensure all big chunks are mixed in properly (it will look a bit curd-like.. All normal!)

Pour batter (very liquid batter) into oven dish and bake at 160C for 40-45minutes until the top is golden and set. Let it cool completely before removing from dish, dust with icing, cut and serve.

This will be delicious with some fresh strawberries or raspberries!

Enjoy! X