Having iced the 80th-birthday cake, I had so much leftover buttercream icing that I was inspired to bake a dozen cupcakes for Rob’s last day at his hospital placement. In the absence of any more lemons in the house, I used a lime and an orange instead. The zest of both went into the cake mixture, along with the juice of the lime, while I added the juice of the orange to the buttercream to make it more spreadable, after 2 days in the fridge. I iced them really prettily, and got just the effect I had been hoping for!
Last weekend, I made a luscious lemon cake for my brother’s girlfriend’s Gran’s 80th birthday. I followed the recipe in my new cupcake book, Cupcakes From The Primrose Bakery which has, so far, turned out to be a delight! I never did get a slice of the cake, but I’m told that by the time my brother got to the party, the cake was all but gone! I am choosing to take that as all the kudos I need 🙂
I made a 2-layer lemon cake and topped it with another smaller cake, giving a nice tiered effect and a bit of extra intrigue. I find that it opens up a whole load of extra decorating opportunities, too, as you can decorate the sides of the small cake and it looks really special.
I completely covered the cake in gorgeous lemon buttercream, and added little details such as hundreds-and-thousands, tiny edible gold stars, and mauve sugar butterflies, which studded the sides of both the large cake and the small top one. It really looked so pretty.
My vegan carrot-and-walnut cake. Topped and sandwiched with vegan cream-cheese frosting, and decorated with 16 walnut halves and a sprinkling of dried cranberries. Dense and delicious.
Mamapie’s totally vegan chocolate fudge cake. It’s about 5 inches deep, made with fair-trade organic cocoa, and is sandwiched and covered with chocolate fudge frosting. It stays fabulously moist. A luscious cake, indeed!
My amazingly moist spiced vegan pumpkin loaf cake. Drizzled with a tangy lemon icing. This cake is really beautiful, and will keep in a tin for over a week. Just look at the texture!
My baked cheesecake. A munchy dark chocolate biscuit base, a creamy filling, and more dark chocolate generously swirled on the top. Decadent and a gorgeous treat.
I baked this for a cat-loving Jess. Vanilla sponge cake, sandwiched with strawberry jam and covered with soft fondant icing. Jess thought it was the cat’s whiskers! ;0)