Thursday, 2 October 2014

Isle of Man cupcakes

 As I write this post, now 3 months after making these cupcakes (so god knows how long it will be by the time I come to press 'publish'), I'm still not sure I'm 'ready'. Since making them, I have been haunted by the Isle of Man triskelion, so much so that if I never, ever see one of them again in my whole life, it will be too soon! Having never really seen them out and about before, I've since seen it on a narrow boat near my house, an Okell's beer delivery van (TWICE), a bumper sticker... maybe I am actually hallucinating it, it wouldn't surprise me!

So to explain... my Dad is into his amateur dramatics and one of his groups had written their own play, set on the Isle of Man and due to be performed in August. So in April the group held a Manx themed evening to raise awareness of the performance and a bit of money for charity. It was held in an art gallery in Chester and featured poetry readings, traditional Manx music, memorabilia displays and food. I of course jumped at the chance to bake something to support the event and as I wasn't sure of any traditional Manx recipes, decided to go with some themed cupcakes instead.

Which led me to one of my most random purchases to date - a set of Manx themed cookie cutters, containing the triskelion, a Manx cat and the outline of the Isle of Man... not sure I will get much future use out of them, but you never know...

My original plan was to make cookie Triskelions, decorate them and have them sticking out of the top of Mr Whippy style iced cupcakes, but due to timings and volume, this was scaled back to sugarpaste Triskelions balanced on the top of rose swirl cupcakes, which was then scaled back even further to fondant icing for reasons which will become apparent!

The preparation and planning for this had to be meticulous as the event was on a Friday night so I would only have a few work evenings to make the cakes. I started with the Triskelions on the Tuesday, using white sugarpaste to cut them out, and then a tiny star cutter to make yellow stars which would be glued (edibly!) on for the bootspurs. I had bought some black icing pens and wanted to draw on the detail for the Triscalions, but after doing a couple, I wasn't sure that it would look quite right so abandoned that idea.

 By the Thursday night I had all cakes baked and decorations made, so all I had to do on the Friday was assemble them. This is where disaster struck with the buttercream - it had completely hardened in the fridge and I just didn't think I had the time or patience to soften it up. So I needed a quick alternative and by sheer luck, I had some red and yellow coloured fondant icing left over and was able to make discs to ice the tops with, and was able to siphon off enough softenable buttercream to get them to stick. I was a bit annoyed that there wasn't enough red to do them all (being the background colour of the flag and all) but the yellow ones didn't look too bad mixed in.

In hindsight, I actually think the fondant looked better and neater than buttercream would have done, and were easier for people to eat while standing up and mingling around at the event. Plus, I had hurriedly learned a new skill in icing with fondant circles - hurrah!

Another 'fun' part was getting the cupcakes into the carrier, I'd made 24, the carrier held 24 and the Triskelions were pretty damn big - it was like a Krypton Factor style challenge trying to get them all pointing in the right direction so they would fit and I was up against the clock needing to leave!

Looking back now, I really enjoyed the challenge of making these. I'm sure they don't look like a challenge to most, but trying to be a bit creative, baking a bigger batch for an occasion and trying something that isn't strictly following a recipe isn't something I've done a lot of - so this was a big challenge for me. I've never been sure whether I would want the pressure of making cakes on a request basis, I would much rather bake for the pleasure of it and as a surprise - not just because it can be difficult to co-ordinate with working, but also I'm completely terrified that I would mess up. With these, it was a good opportunity to be a bit more creative and try to fulfill a brief, without a massive amount of pressure. I'm still not sure whether I'll ever feel confident enough, but these Isle of Man cupcakes, humble as they are, have taken me a little step closer!

Also... guess who won the raffle on the night for some Manx beers adorned with the Triskelion logo.... TRISKELIONS WILL I EVER BE FREE OF YOU?!?!?!

I'm sending these Isle of Man themed cupcakes to the Alphabakes October challenge, hosted by Caroline Makes and The More Than Occasional Baker, with Caroline being this month's host. The letter this month is I.

Friday, 19 September 2014

Homemade treats gift box

This was what I made my Mum for Mother's Day this year (yeah, yeah, it was ages ago!). March and April are always busy times in our family in terms of sweet treats - we've got Easter to contend with, but also Mother's Day, my Mum's birthday and my birthday in quick succession, so it can feel like a bit of a chocolate and cake eating marathon at times (and what's wrong with that you may well ask!).

So this year I thought I'd skip the cake for Mother's Day - sweet treats were still the order of the day (of course!) but I wanted to make some things that could be picked at and might keep a bit longer. Plus I had this set of three boxes that I thought would be perfect to put them in, which were part of a gift set I'd had myself a few years back.

The boxes dictated the size of the things I had to make, so I spent a few weeks mulling over some of my Mum's favourite flavours and things and decided upon:

Jammy Dodgers

I think these are my Mum's ultimate favourite biscuit, she has told me in the past that when in work meetings nobody touches the jammy dodgers as they know they are her favourite! I based the biscuits on this recipe for Cherry Shortbread Hearts (which I'd made a while back for Valentine's Day for Mike), omitting the chopped cherries and using a round cutter for the biscuits. I cut out the middle of half of the batch before baking with a small heart cutter. I then sandwiched the cooled biscuits together with strawberry jam. I was a bit gutted to see this recipe for Jammy Dodgers on the Caked Crusader's blog just a few weeks later - I would definitely try that recipe instead next time!


Following the exact same recipe as the Malteser Fudge test batch, instead I topped the fudge with some dark chocolate chunks to try and counter the excess sweetness - plus my Mum loves her dark chocolate. Again the fudge turned out great, I was a little worried that the first batch had been a fluke, but it's definitely a winning recipe, and although I love my Maltesers I think a dark chocolate topping is the way forward with these, if you want to keep some of your teeth...

Peppermint Creams

I'm not entirely sure whether these are a big favourite of Mum's, I know After Eights were often consumed in our household growing up but to be honest the main reason I made these was because they were tiny and would fit in the tiny top box, and would keep a bit! This was a recipe I made way back when during Christmas 2010 and I'm not sure why I hadn't re-made it yet. Such a simple and easy recipe, that will be featuring again this Christmas I think.

The treats were wrapped in individual bags and tied with matching ribbon and I got some tissue to line the boxes with. They were then stacked up and all tied together with ribbon. I was really pleased with the overall effect and I think (hope!) they made a lovely homemade gift to make a nice change from cake.

As all three of these are petite treats, I'm sending them to this month's Treat Petite challenge, hosted by Kat of The Baking Explorer and Stuart of Cakey Boi, with Stuart being this month's host and the theme being 'Anything Goes.' 

Monday, 1 September 2014


Kulfi is a traditional Indian dessert that is similar to ice cream. I'd never heard of it before, but came across the recipe when I had a gift subscription to The Spicery. This gets you a 'spicebox' every month, where you receive a variety of packets of spices along with the suggested recipes to use them with. I thought this was a great idea as nothing puts me off trying new recipes like having to shell out on expensive jars of spice only to use a pinch, or even worse, not being able to get my hands on them at all. Plus it's a great way of trying out lots of new weird and wonderful spices you've never heard of! (Not a sales pitch by the way, the subscription was bought for me as a gift. I would have continued it, but just can't justify it with house buying and wedding saving!)

I thought the Kulfi looked great on the recipe card - so pretty and pink, and seemed quite simple to make to boot. Here's the recipe - unfortunately not the most helpful, as the spices were provided ready measured in the kit, I don't know the quantities! However, it might be useful for anyone who knows their spices, or who just wants to see how it's made!

You'll need:
800g roughly chopped strawberries, plus a few handfuls for serving
juice of 1 lime
397g tin condensed milk
Long pepper, crushed finely in a pestle and mortar
Pink pepper, crushed coarsely in a pestle and mortar

1. Place 800g of strawberries in a blender and blend to a smooth puree

2. Place the condensed milk, 1 tbsp sugar, cardamom and 3/4 of the long pepper into a saucepan and bring to a gentle simmer. Stir occasionally to prevent it from catching on the bottom of the pan.
3. Remove the pan from the heat, and stir in the strawberry puree and half the lime juice.

4. Pour into 4 ramekins and freeze for at least 2-3 hours.
5. Sprinkle a teaspoon of sugar, the remaining lime juice, a pinch of pink pepper and the remaining long pepper over the remaining strawberries.
6. Remove the ramekins from the freezer around half an hour before serving, and serve with some of the chopped strawberries on the side and a sprinkle of pink pepper.

I've not made this again due to not being bothered to look out for the spices, but writing this up has made me want to! It was such a unique flavour, the sweetness of the strawberries contrasted so well with the warmth of the spice, and even though it looks like a summery dessert I think it would work just as well in winter too.

I've had this post kicking around in my drafts folder for some time now, and as soon as the Alphabakes September letter was announced I was on to it like a shot! Alphabakes is hosted by Ros of The More Than Occasional Baker and Caroline Makes, with Ros being this month's host. As you might have guessed, this month's letter is K.

I'm also sending this over to the Spice Trail, hosted by Bangers and Mash, with the September theme being A Taste of India.

Wednesday, 20 August 2014

Scrumpy and cinnamon cake / Hunky chunky bread (or what happens when I can't sleep)

I'd had too much wine one Saturday night and these days that means I fall asleep almost instantly and have a wonderful deep sleep (or perhaps coma) for about 5 hours and then I'm wide awake. Actually, I think what woke me in this case was maybe more to do with spontaneously remembering I'd forgotten to get kidney beans in Morrison's, since I woke up in something of a panic - but blame that or the wine, either way I couldn't get back to sleep and I boshed out these two recipes before Mike had even woken up!

Through the kidney bean induced panic I somehow remembered I'd got all the ingredients for a scrumpy and cinnamon cake, and that was all I needed to get me out of bed. This cake smelt absolutely amazing as it baked and the house smelt a bit like Christmas - the sweet smell of cider mingled with a hint of spice. Sadly, it wasn't a great recipe - the texture was a bit 'off' and the taste just didn't stand up to the mouth watering smell. In fact, it didn't really taste of all that much at all.

Here's the recipe, should that glowing review tempt you into making it yourself....

100g Stork
100g soft light brown sugar
2 eggs, beaten
100g self raising flour
100g wholemeal flour
1 tsp bicarb
1 tsp ground cinnamon
175ml cider

Heat the oven to 180c and grease and line the base of a 17.5cm round cake tin.
Beat the marge and sugar until light and fluffy, then gradually beat in the eggs, adding a tablespoon of the flours if it starts to curdle.
Fold in half the flours with the bicarb and cinammon. Fold in the cider and remaining flour.
Tip into the cake tin and bake for 35-45 minutes.
Cool in the tin for 5 minutes, then turn onto a wire rack to cool completely.
Dust with icing sugar to serve.

While I was making the cake, my beady eyes spotted another recipe on the same page for 'hunky chunky bread' and I realised that I had all the ingredients in for this too. I've been wanting to make bread for ages but was apprehensive as I'm not sure how I feel about mucking about with yeast and proving and all that malarkey, but this recipe looked really simple. It certainly was simple to make. I'm not entirely sure whether it turned out like it was meant to - in the picture it looked lovely and fluffy and white inside, whereas mine was quite doughy and a bit yellowy in colour. So it sort of seemed both overdone and underdone. But it tasted great toasted and slathered with Marmite and I'd definitely make it again for one of those super quick 'oh look at this fresh bread I just casually and spontaneously threw together' type moments.

Hunky chunky bread

450g plain flour
1 tsp salt
1tsp bicarb
25g butter
300ml milk

Heat oven to 220c and lightly grease a baking tray.
Sift together the flour, salt and bicarb into a large bowl.
Add the butter and rub in with the tips of your fingers, until it resembles breadcrumbs.
Make a well in the centre and all the milk, stirring until you have a soft mixture.
Dust the work surface with flour and turn the dough out onto it. Pat into a round shape about 2.5cm thick.
Carefully transfer onto the baking tray and score a deep cross onto the dough with a knife.
Bake for 35 minutes until golden, and it sounds hollow when you tap the underside.

Both recipes are from BBC Good Food, August 2011.

Friday, 18 July 2014

Malteser Fudge

When I said I was going to make fudge, most people reacted in the same way. Pursed lips, a sharp intake of breath, slight shake of the head and the words, 'ooh, it's a tricky thing is fudge.' Well. Yes it is, and it's not often that I find the confidence to say it but here we go.... I. Nailed. It.

To be honest, I think the secret with fudge is a good sugar thermometer. I know you're meant to be able to test the 'soft ball' stage by dropping some mixture into a glass of water or something else that sounds ridiculously fiddly, or by timing it properly and watching the bubbles, but screw that - get a thermometer! I've had one in the cupboard for about 3 years after declaring I was going to start making jam and then never bothering, but I've finally broken it out of the plastic case and now there's no stopping me.

This was a test batch of fudge because I wanted to make some as part of my Mother's Day gift. I took the fudge into work as to be honest I knew it would get polished off there regardless of the quality, but I had some really lovely comments from people on it, and a couple asked for the recipe, which I always think is proof it's a good one.

Here is the recipe that I used, which was from the BBC Good Food website.

450g golden caster sugar
400g double cream
50g butter
1 tbsp glucose syrup
1 tbsp vanilla bean paste
Box of Maltesers, bashed slightly with a rolling pin (or your chosen topping)

Line a 20x20cm baking tin with greaseproof paper.
Heat the sugar, cream, butter and glucose syrup into a medium to large saucepan until the sugar is dissolved and the butter melted, stirring occasionally.

Put a sugar thermometer into the pan. Increase the heat and bring the mixture to a steady boil. Keep it bubbling and stir occasionally to stop it from sticking to the pan. Do this until the temperature reaches 116c (a.k.a the soft ball stage).

Remove the pan from the heat and leave it to stand until the temperature drops to 110c (should be about 5 minutes). Stir in the vanilla bean paste and a pinch of salt.

Now roll up your sleeves and get beating! Leave the thermometer in the pan and beat the mixture with a wooden spoon quite vigorously (although trust me, that will wane) until the temperature drops to 60c. The fudge should then be quick thick and have lost its glossy shine. Your arms WILL ache but it's totally worth it. Plus, the exercise justifies that extra piece of fudge... I think it took about 10 minutes in total.
Remove the thermometer and continue beating for a few more minutes (I managed about 2).

Apparently, this beating stage is really important as if you don't beat it for long enough, the fudge has more of a grainy texture.
Pour the fudge into the tin and smooth the surface.

Sprinkle your chosen topping over the top - I chose bashed up Maltesers (as if it wasn't already sweet enough!) and leave to cool at room temperature overnight. Cut into bite size pieces and keep in an airtight container - it will keep up to 2 months - but I highly doubt it will stick around that long!

Apologies for the poor quality camera phone pictures in this post! I didn't have my trusty photographer on hand this time!

Sunday, 6 July 2014

Hummingbird Layer Cakes

Just thought I may aswell do a little roundup of the Hummingbird layer cakes that have been churned out of my kitchen, production line style, during February and March. I had retired them for a bit as I was all layer caked out, but now writing this I might have to get back on the layer cake horse!

Chocolate Malt Cake 

This was my first gift cake of the new house! It was my best friend's birthday in February so a very important first gift cake indeed.

Cakes for Del have tended to alternate between coffee and peanut butter and so I fancied trying something a bit different this year, so what better place to go than a Hummingbird layer cake? Also I realised I'd never actually tried one of their layer cakes - which was ridiculous as I'd spent so much time greedily thumbing through all of the books, so I was looking forward to trying one.

After much perusing I settled on the Chocolate Malt cake - it looked somehow appealing and all internet research indicated that it was tooth falling out sweet. Three layers of chocolate cake, with chocolate fudge sauce and cream cheese malt frosting slathered between each layer and all around. Perfect. All was going swimmingly and the cake batter looked absolutely divine - silky and smooth and like you just wanted to spoon it out of the bowl and shovel it into your mouth (and that's coming from someone with a serious raw egg phobia). I was absolutely gutted then, when the cakes sank in the oven! That will teach me to be so prematurely smug. Once decorated, the sunkenness was hidden but there was no mistaking it when you cut a slice!

It tasted good despite this, but I do want to try it again and make sure it doesn't sink next time. After this cake I immediately deployed the oven thermometer I've had for a while and it has not left my oven since.

Red Velvet - take 1

This was the cake I made for Valentine's Day, which was just a few days after the Chocolate Malt cake. I realised I'd never made a red velvet cake before and had noticed that it had been Mike's choice a couple of times on recent cake shop visits so decided to try one out. Of course I went straight to the Hummingbird for the recipe, and this was their red velvet cupcake recipe, following the suggested adaption for a three layer cake. This was the first cake I used the oven thermometer for and I will never bake a cake again without it!

I was pleased to discover a friendly face in the cake when I trimmed the tops! I love finding faces in things.

The decoration on this cake was a real labour of love (apt!) and I think it actually was the decoration that touched Mike the most about it. He knows I have no patience and if this cake had been made for anyone else he probably would have been drafted in to finish it off after I'd done the first circuit of Love Hearts. I had to soldier on with it myself though and was glad I held my nerve. Some of the words on Love Hearts are really odd though - Funny Face?!

The cake itself tasted good and was unbelievably light - the only disappointment was the colouring, it looked pretty red to me in the bowl but once cut it was a bit of a dirty brown colour. Not so appealing but better luck next time!

Red Velvet - take 2

It was Mike's parents' Ruby wedding anniversary in March and as it fell on Mother's Day, I wasn't going along to see them with Mike, so I sent a cake along to wish them a happy anniversary. I thought a red velvet would be perfect for a ruby wedding celebration. Also, I was glad for a second go at a red velvet as I was determined to get the cake mix a little redder this time! I put what seemed like even more of the food colouring in and the batter did look redder than the first time, but was still a reddy brown when it came out of the oven. Gah!

OK now seriously, how much of the stuff do you need?! I'd be really interested to know how much everyone else uses. I'm not really one of those people who doesn't agree with using food colourings, but I was a bit uncomfortable using any more colouring in this cake batter and it still wasn't as bright as everyone else's I've seen! As a further complication, I've since realised I've got some kind of intolerance/allergy to the food colouring pastes so I probably won't be trying this again if I am planning a slice myself.

Anyway, the positive out of this I was particularly pleased with the icing job on this one - icing has never been my strong suit. Apart from the lack of patience issue I'm not very artistic either, but I gritted my teeth with this one and dutifully crumb coated it and tried really really hard with the pallette knife, I think I am getting there as I can see a definitely improvement each time.

And so concludes my recent Hummingbird layer cake adventures. I've come to the conclusion that Hummingbird layer cakes are particularly delicate beasts, very sensitive to the way in which you mix them (I don't think they are even achievable without an electric mixer) and the temperature of the oven, leading to much biting of nails, pacing in front of the oven wringing your hands, a bad back and a squint from bending down to peer in at the temperature on the oven thermometer every 5 minutes. They are very much worth the effort though, as when you get them right, it feels and tastes bloody good!

Tuesday, 24 June 2014

Margarita Drizzle Cake

The theme for the February Runcorn and Widnes Clandestine Cake Club was 'Bake your favourite drink' and almost without thinking I booked my place and declared that I was going to make a Margarita cake, since that it is indeed my current favourite drink.

I made a Margarita cake last year which was my own creation, so I rather lazily assumed at first that I'd do the same thing this time, but when I re-read my post I realised that I had said I wanted to make it again but in a more dramatic fashion next time, since that seemed fitting for such a glorious cocktail and I was inclined to agree with myself. A one layer sponge cake simply would not do!

There is a disappointing shortage of tequila fuelled cakes online, but luckily Lily Vanilli was on hand to help me out, as her book Sweet Tooth contains a recipe for a Margarita Drizzle cake. I faffed about for days trying to decide what to do - I was initially a bit put off by it because it just looked like, well... too much cake. I'm sure there will be people reading this throwing their hands up in the air and questioning how that could ever be possible, but seriously - there's no frosting between the layers, or on top, or on the sides... apart from a drizzling of syrup, it's just cake - and three layers of it at that.

In the end I decided I should try it out, in the interests of trying a new recipe (and a new book, it was to be the first thing I'd made from it) and reasoned that I could drizzle a layer of glace icing over the top to quell my 'too much cake' fears and because I also had a fiendish idea for decoration.

Fiendish idea for decoration
And how glad I was that I did! After I'd made up the cake batter I stood marvelling at it for a while before putting it in the oven as it was the silkiest and most delicious looking batter I have ever seen! Admittedly I done the exact same thing a few weeks earlier with another layer cake and that didn't turn out quite as well as I'd hoped, so I exercised some caution with my glee ... but the joy continued - I was hanging around the oven like a woman possessed again due to fear of sinkage/temperature fluctuation - the cakes rose in the most amazingly perfect domes! I'd never seen anything like it... unfortunately by the time they were ready they had gone a bit pointy and wonky but still - I was seriously impressed!

Too much cake? / silky batter / pleasing domes
Once your cakes are out and cooling you turn to the tequila syrup and I was slightly alarmed by the amount of tequila involved - 300ml of the stuff, getting on for half a bottle! Half of the tequila is boiled while making the syrup but the rest is glugged in after, so it's pretty potent. I couldn't get my syrup to thicken up for some reason but I carried on anyway and sloshed it all over the cakes while they were still a little warm.

When they were completely cooled I levelled the tops and stacked 'em up. The next day I made up a glace icing using orange juice and drizzled over the top. My fiendish idea for decoration was to sprinkle the edges of the cake with sugar sprinkles to look like salt, and stick a slice of lime and a cocktail umbrella in the side to make it look margarita like! I just wish I'd had some straws!

Just realised we never actually got a picture of the finished cake with the umbrella, oops!
The reaction from the cake clubbers was positive and I have to say, this was one of the best cakes I've ever made. The cake was light, fluffy and moist and I can entirely see why there was no icing on the original. I'd still add icing if I was making it again though, as I think it just adds a little bit extra especially with a cake of this magnitude, and it gives it the finishing touch decoration wise, too.

I would highly recommend you make this cake, here is how!

450g plain flour, sifted
1 tbsp baking powder
1/2 tsp salt
120g unsalted butter at room temperature
300g caster sugar
finely grated zest of 2 limes
4 large eggs
300ml whole milk

For the syrup:
225ml water
375g caster sugar
300ml tequila
Juice of 5 limes (approx 100ml)

Preheat oven to 180c and grease and line 3 x 18cm round cake tins. Stir together the flour, baking powder and salt, and set aside.
Beat the butter and sugar until light fluffy. Beat in the lime zest briefly.
Add the eggs gradually, beating just to incorporate. If the mixture starts to split, add a tablespoon of flour. Add half the dry mixture and beat to combine. Slowly add the milk, then the remaining dry ingredients. Beat all together for 1-2 minutes.
Divide the mixture between the tins and level out. Bake in the oven for 25-30 minutes, or until firm to the touch and a skewer inserted into the middle comes out clean.
Remove from the oven and leave to cool in the tins for 10 minutes, before turning out onto a wire rack placed over a baking tray. Prick each cake all over with a cocktail stick.
Now make the syrup. Heat the water, sugar, 150ml of the tequila and the lime juice in a medium sized, heavy bottomed saucepan over a high heat, stirring continuously, for 15 minutes, until you have a thickening syrup that is just starting to colour. Turn up the heat briefly so the mixture bubbles up before turning it off. Pour in the remaining tequila.
While the syrup is still hot (but not boiling), drizzle it all over each warm cake, making sure you cover all sides, and keeping some back to serve with the cake. Let the cakes soak up the syrup, then drizzle any excess over again.
When cool, stack the cakes up one on top of the other.

The original recipe didn't use icing, so I mixed the juice from 1 orange (about 3 tbsp) with icing sugar (about 225g) until thick and smooth, then slopped it over the top!

I made this back in February but now that the temperature is rising and the sun is starting to shine I think I need to make it again!

Sunday, 11 May 2014

Vanilla chai tea latte cake

So on 3rd January this year I officially became a homeowner! We moved in 'properly' on 20th January yet are still surrounded by boxes, but I'm told that will last a long while yet. The most exciting part of this is having a kitchen that is properly my very own - the thought of being able to stick a nail in the wall wherever I wanted was so overwhelmingly exciting (and a little bit scary) that I couldn't bring myself to do it* for almost three months, but now I have a wall mounted spice rack and a nice patisserie sign up, there's no stopping me! (*I didn't do it. Mike did.)

When we moved into our first house, I did a nice little post where I mentioned the first breakfast we had and the first meal I cooked but I'm sad to say I haven't done that here... I know the first meal we ate here was a Chinese takeaway and ONE of the first meals I cooked was a bit pot of chilli but I really can't remember, and I certainly don't have any photographs... thing I definitely didn't forget about though was the first cake I baked!

It was an easy decision to make, because during the move I discovered some pots of chai powder that I'd bought from Whittards ages ago after seeing some awesome recipes on Jo's blog, What do you make of my cake. The vanilla chai tea latte cake fitted the bill for the first cake - apart from it looking like an awesome cake, it didn't require any fancy ingredients or excessive amounts of time to make, and it felt like a good homely cake, perfect for having a with a brew when the family came around to inspect our new place.

In fact, it fitted the bill so perfectly that not only was it the first cake I made here, it was also the second, too! I also got some of the chocolate chai so am very much looking forward to trying that out, too!

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