Just a personal blog, kept since 2008.
This recipe from 101 Cookbooks is a winner. My garden is bursting with lettuce at the moment, asparagus is in season and broccoli is also very cheap. It’s definitely worth toasting and adding the pistachios, I only used a small amount but they went very far.
Yum.
I was out of town for the birthday of a dear friend, so decided to make her a birthday cake to celebrate belatedly. I’d seen this rosette frosting used on some cakes by The Couture Caker (hi Laura!) and wanted to give it a shot. It’s so easy to do with a 1M Wilton tip, and looks super fancy!
Lemon Coconut Cake
Heat the oven to 180°C, grease and/or line a cake tin with a 4+ cup capacity (if you use a ring tin, reduce the cooking time).
Sift the flour and baking powder into a large mixing bowl.
Use a vegetable peeler to peel the lemons, being careful not to get any white pith (we just want the zest, use a zester if it’s easier).
Blend the lemon zest and 3 tbsp of the measure of sugar together, then add it to the mixing bowl with the flour.
Add the sugar and desiccated coconut.
Melt the butter and coconut oil together, then pour into the mixing bowl. Add the milk, eggs, and the juice of one lemon, and mix everything together until it’s smooth and creamy.
Pour into your prepared cake tin and bake for about 40 minutes. Stand the cake in it’s tin for five minutes, then turn it onto a wire rack to cool.
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I baked two of these, and turned them into a layer cake…
Place one cake on your cake stand and spread it generously with raspberry jam (or a jam of your choosing). Add a thinner layer of white chocolate buttercream frosting, then place the other cake carefully on top.
Coat the whole cake in a crumb layer of white chocolate buttercream frosting, before piping on the rosettes in Raspberry buttercream all over the cake. (There are a million YouTube tutorials on how to do this)
Sprinkle with edible glitter and get celebrating.
Or instagram, which is the first thing I did 😀
Coconut & Chia Spiced Oats
I’ve been eating oats for breakfast for a long time now, and am starting to play a bit more with what goes in them. This morning I was feeling like coconut, and this first try recipe is a hit!
I always use a rough amount of oats so just use what feels right (a cup? Probably less…).
Add everything to your bowl, microwave on high for 2 minutes. I usually add a bit more milk or water after cooking to cool things back down. It will smell and taste delicious!
I think it’s pretty sweet as it is, but you could add a tsp of honey too if you’re craving something sweet.
This is a really good Chocolate Chip Cookie recipe.
It made nine big cookies. I used salted butter rather than unsalted, and regular flour with roughly 2 tsp baking powder.
I did some really wonderful things today. But mixing these liquids is near top of the list.
I can’t tell you how much of which, but the right amounts taste great – and it’s pink. Which looks fancy with yellow lemon.