We’re taking it back to my baking roots – the birthday cake. When I had first properly got into baking about age 12, the fondant bday cake was my shit. Now, fondant isn’t what all the trendy kids want (youths these days grrr), so instead we move over to buttercream cakes – tastier, but harder to make look semi-decent.
This is one of my first buttercream cakes and went a bit off the rails with it. Feelin like one of those edgy art people and off to get a very short fringe cut to fit my new persona. Honestly, just call me Bob Ross x
Before we move on, here’s this week’s KG…
I’m back in L town after TOO long. The shag pad is finally decorated (yes the nawti Mary Berry poster has made a return.) Despite all odds, my houseplants have survived their first week (hello Miss Greenfingers). I won’t do my washing until I have 1 sock and an age 12-13 T-shirt left. My housemates don’t hate me yet – give it another week girls 😉 and my diet has gone back to exclusively sour skittles and spag bol. IT’S. GOOD. TO. BE. BACK.
For the sponge:
340g caster sugar
340g self-raising flour
zest of 3 lemons
For the lemon syrup:
85g caster sugar
juice from 1 1/2 lemons
For the buttercream:
3 tbsps lemon curd
swiss meringue buttercream or Italian meringue buttercream (basic recipe link here, you will need 2 or 3x this recipe:)
We all love a naughty bit of lemon driz, and this recipe from my queen – Mazza Bazza – is absolutely spectacular.
I was trying out my new loaf tin for this bad boi (yes it was another B&M purchase before you ask) and now I think I’ve spiralled into a slightly worrying tin obsession. What will be next?!? Classic bundt tin, or maybe a fun willy shaped one??? Who knows x
Before we get into the citrussy goodness, time for some juicy kitchen goss…
6 years ago, the entire nation was busy filming themselves being drenched in iced water. Sometimes you’d stumble across a gem – ones where people’s tops fell down or they slipped – but most were just like mine: uncomfortable to watch.
Here I am, aged 14, sporting my Ed Sheeran T-shirt (my first concert which I attended with my dad.) Jeans cutting off circulation to my legs, alarmingly large eyebags. Is that a festival wristband you see? Oh no sir, that is a wristband from guide camp. The bun and full fringe, a strong and iconic look that I am SURE will make a come back very shortly. I was cool x
This vid may be cringe, but the ice bucket challenge did help to raise lots of monies for a great cause and is providing quality entertainment 6 years on, so we allow it x
You saucyyyyy minx. *Said in dirty Northern accent*
As my closest homies will know, my fave EVER dessert is a classic sticky toffee pudding. But when the craving hits, there’s just no time to scurry out to get dates or slave over making a toffee sauce. This is where this self-saucing pud saves the day.
It’s pretty snazzy, the sauce is poured over the cake batter and everything gets banged in the oven. 30 mins later and the cake has magically swapped places with the toffee sauce. It is genuine witchcraft.
Before we get crackalackin, here is the KG:
Today is a very very special day. After 4 long weeks my homebrew is FINALLY ready for a naughty sample. Like all good craft beers, I needed an edgy name for my little baby.
Rochdale Rat Piss seemed fitting. Genuinely would rather have a plague-riddled rat from the Dale piss in my mouth than drink this.
Now I’ve always been more of a tea gal myself, but the struggle of making it into anatomy on 4 hours sleep has forced me to branch out to coffee. I must admit I’m a bit of a baby when it comes to coffee – just about handling a brew with half a pint of milk and 236487293487 sugars. I do, however, enjoy a vanilla latte which is why these bad bois have been rustled up.
We all love cake. We all love choccie. But for all you dieters out there, I know the shame of putting on ANOTHER pound at slimming world is nearly enough to stop you from scoffing another piece of cake. Not to worry, this cake has fruit in it so that means zero cals and one of your 5 a day!!! Ideal x
Oi Oiiiiiii it’s my first ever blog post! These nawti delights combine the best choccie cake with moreish cookie icing, made specially for my little pal Caitlin. They’re a bit messier than what I would normally like because I had a few crumby problems – more on that later.