Roses......

I was asked to make some cupcakes for a birthday present and was left to come up with my own decoration. I thought it would be nice to make some roses to go on top of them. At first I was dabbling with the idea of using marzipan or sugar paste but then I came across the recipe for chocolate plastic. Basically chocolate and glucose syrup. It is quite easy to make and work with. It holds its shape, tastes better than sugarpaste ans looks pretty too.

To make the chocolate plastic you can use white, milk or dark chocolate. I simply melted mine in the microwave or you can do it over a bain marie. Then you add glucose syrup to the melted chocolate and stir it until it thickens and pulls away from the sides of the bowl.

You should then transfer the chocolate plastic mixture onto a piece of clingfilm and pat it into a disc about 6mm thick. Cover it with another piece of clingfilm and leave it in the fridge to harden. To use the chocolate plastic take it out of the fridge and leave it for about 10 minutes at room temperature.

To make the roses I cut out the bits I needed and rolled them in my hands to make them smooth and pliable. This was my first attempt at making the chocolate plastic and attempting the roses. I was quite pleased.

For more information there are plenty of tutorials on the net on how to make these roses.

For the recipe for the plastic chocolate I used 200g chocolate and 4 tablespoons of glucose syrup.

Here are the cakes I made.

Vanilla cupcakes topped with vanilla frosting and then a white chocolate rose.

Chocolate cupcakes topped with chocolate frosting and milk chocolate roses.

finishing touches.....

So I finished the cake this morning ready for the party this afternoon. I was going to stick one of my nephews toy Lightning McQueen cars on top but I thought I'd have a quick go at making one. I spent five minutes making this sugar paste version. I was having trouble with the paste it was very soft and decided to keep the detailing to a minimum. But I think it looks ok and I'm sure my nephew will like it. Thanks to the person who gave me the idea for the cake.

Birthday cakes.......

At work the other day I was asked to come up with a quick cake for one of the receptionists. I had lots of other work on so I quickly put this together. A chocolate fudge cake with chocolate frosting and chocolate writing. She was happy.

TodayI have been decorating my nephews birthday cake for his party tomorrow. He wanted a Lightning McQueen cake, from the animated movie Cars. I saw one that was very similar on the internet and this is what it looks like so far. Tomorrow I will add the finishing touches.

Its a chocolate cake witha chocolate ganache filling and topped with sugar paste decorations. The desert is made from crushed digestive biscuits.

Birthday cupcakes......

Today I dropped off some birthday cupcakes for a family friend. Her son turned 14 so she wanted some cakes with a few of the things he likes on top. Wallace and Gromit, Batman, Bart Simpson and Ben 10. I managed to mould some gromit heads and my boyfriend made the little batman cutouts, and for the other characters I made some little tags and attached them to cocktail sticks.

I found a great bargain last week whilst shopping, a big tin of black treacle for 12pence. One of the best recipes I have using this dark, luscious stuff is ginger cake. So I took out my trusted recipe that I was given at catering college and got to work. Its really easy to make and stays deliciously moist for up to a week if kept in an airtight container. Great as it is or topped with lashings of cream.

This will easily serve 10

250g butter

250g muscovado sugar

250g black treacle

300ml milk

2 eggs

375g plain flour

2 teaspoons bicarbonate of soda

1 teaspoon allspice
3 teaspoons ground ginger

Butter and line a 9inch cake tin. Heat the oven to gas mark 3.

Place the butter, sugar and treacle in a saucepan and heat gently until dissolved. Remove from the heat and add the milk. Add the eggs beating well.

Mix the flour, bicarb and spices in another bowl then make a well in the centre. Pour in the treacle mix and mix well. Pour the batter into the cake tin and bake for 70 minutes. Check if its done by inserting a skewer, if it comes out clean its done. Leave the cake to cool in the tin.

Will keep for a week in an airtight tin.

Enjoy.

Toffee apple cake......

We had a load of apples to use up this week so I decided to make an apple cake. Mum used to make this all the time when we were little. I used to think it was a real treat when we had apple cake and loved finding small juicy bits of fruit inside. It's really easy to make and you can substitute the apples for pears if you prefer. Use equal quantities of flour, sugar, margarine and fruit, then bake and out pops a corker. It's lovely whilst it’s still a little warm.

Serves 8-10
250g self raising flour
250g margarine or butter
250g sugar
250g apples chopped
4 large eggs

1 teaspoon baking powder

2 tablespoons milk

Preheat the oven to 190°C/375°F/gas 5. Cream the butter and sugar then add the eggs one at a time beating well between each addition. Add the apples and mix in well then add the flour and baking powder and fold in. Add the milk, if the mix is too dry add a little more milk. Pour into a greased and floured 9 inch cake tin and bake in the oven for 40 minutes. Serve warm or cold.

As I had lots of apples I made a few cakes and decided to turn two into a toffee apple gateaux.

The filling I used is condensed milk that has been boiled in the tin for a few hours, turning it into a luscious caramel, toffee. I layered this in the middle of the cake and then topped it with chantilly cream. After sandwiching the cakes together I covered the cake in chantilly cream and then dusted liberally with ground down caramel. A few strawberries added the finishing touches.

Bargains.......

Whilst walking around my local supermarket today my jaunt along the baking aisle ended with me buying a load of bits and bobs they were selling off. So back home, along with some vanilla cupcakes I was baking for a friend I decided to make some carrot cakes, sticky toffee puddings, triple chocolate muffins and some rum and coconut cakes.

Along with them I decided to make a "torta caprese"Capri nutty chocolate cake and some "quaresimali", Neapolitan lenten biscuits. I bought a load of almonds this morning and they are the main ingredient in both. I also had a few things to use up from my larder.

The saying is that this cake was made for three of Al Capone’s American associates, who were visiting Capri on his behalf for "some business". The chef was making an almond cake and forgot to put the flour into the cake mix. The result was so delicious that the Americans demanded the recipe and the chef having to come up with a name, named it "Caprese". The cake became famous and still is to this day, especially around the Sorrento peninsular.
This cake is very moist in the centre and has a harder crust on the outside. Traditionally dark chocolate is used however I like to mix both dark and milk chocolate.
You will see these cakes throughout Campania and they are often stencilled with the word Caprese or Capri.
Torta Caprese does not contain any flour. The eggs and almonds form the body and structure, so it is crucial that the egg whites are stiff and folded in with care, to keep the cake light and fluffy.
You can also make this cake as my aunties do substituting the almonds with hazelnuts.

Makes a 20cm cake
250g butter
250g chocolate
300g almonds
5 eggs
200g sugar
icing sugar to decorate

Mix the butter and half of the sugar together. Add the egg yolks and mix. Add the ground almonds and melted chocolate and mix well.
Whisk the egg whites with the remaining sugar until stiff and glossy.
Fold in a third of the whites into the chocolate and almond mix, then fold in the other thirds, taking care not to knock out too much air.
Pour into a 20 cm prepared cake tin and bake in a preheated oven at 180°C/350°F/gas 4, for 1 hour. Remove from the oven and leave in the tin to cool thoroughly.
Dust with icing sugar and serve.

These Lenten biscuits are so called because they are made without fat, no butter or lard. However the large content of almonds and nuts makes up for this. The dough for these biscuits like many other Neapolitan biscuits uses "pisto", which is a mix of cinnamon, cloves, white pepper and nutmeg. You can buy this already mixed in Naples but they don’t sell it here in England as far as I know.
These biscuits are made throughout Italy, some use a variety of nuts, mine are filled with almonds. Traditionally eaten at Lent these are now eaten at Easter and most other times of the year.

Makes approx 16

150g ground almonds
50g whole almonds
200g sugar
50g plain flour
2 eggs
40g mixed peel
For the pisto mix
1 teaspoon cinnamon
1 teapoon ground cloves
1 teaspoon white
pepper
1 teaspoon nutmeg

Preheat the oven to 190°C/375°F/gas 5. In a bowl mix together the flour, almonds, sugar, pisto mix, eggs and candied peel. Bring the mix together to form a soft dough. Form into a small log and then transfer it to a baking sheet. Bake for 20-25 minutes then remove from the oven and leave to cool. Cut the loaf into 1cm thick slices then layer them on the tray and re-bake for 20 minutes. Cool and serve.

retirement cakes.....

Today I finished decorating 125 vanilla cupcakes with red sugarpaste "c" 's for an event at my sister's school. I must mention here that my adorable boyfriend helped to make the little c's until he was "c sick"! In fact he made about 3/4 of them. So thanks Mr P.

I also finished decorating two retirement cakes I was asked to make. Both Victoria sponge cakes with buttercream and jam filling covered in marzipan and icing. The decoration is made from coloured sugarpaste. One for an art teacher and the other for a maths teacher. The text is written in black ink and white chocolate. Hope they like them. This is my first attempt at making a cake like this. I need some cake smoothers to get a better and cleaner finish next time and some more decorating equipment, but I'm quite happy with them.

Graduation cakes...

I have been asked to make a cake for a family friend , for her graduation. She wanted something simple so I came up with this. The cake is a zingy lemon cake, filled with lemon buttercream and then covered in lemon cream and white sugarpaste. The mortarboard and scroll are also made from sugarpaste. I have written the text on with black food colouring.

As well as the cake I made some cupcakes and decorated them with marzipan mortarboards and some printed discs of paper attached to cocktail sticks.

Tiramisù......please

After a hectic, busy and down right difficult week at work I fancy a "little pick me up"!!

Tiramisù is in practically every Italian cookbook and there is good reason for it. It’s gorgeous. Tiramisù has to be just right for me neither too dry nor too sloppy. This is achieved by
soaking the Savoiardi biscuits for just the right amount of time. There are so many variations you can have on the original Tiramisù, I have given you two of my other favourites but they still contain the main pick me up ingredient, espresso coffee.


Makes 4 individual tiramisù
200ml espresso coffee
2 eggs separated
150g mascarpone
150g caster sugar
150g cocoa powder
20 Savoiardi biscuits or sponge fingers


Whisk the egg yolks with the sugar and add the mascarpone. Mix well. Whisk the egg whites until stiff then fold into the mascarpone mix. Spoon a little of the mix into the bottom of the glasses. Soak the Savoiardi (you will probably need to snap them to fit the glass) in the coffee. Place them in the bottom of the glass. Pour on some of the mascarpone mix and dust over some cocoa powder. Soak some more biscuits and layer in the glass. Cover with the mascarpone mix and again dust with cocoa. Do this until you reach the top of the glass. Finish with a good dusting of cocoa powder. Chill then serve.





Chocolate tiramisù
A chocoholic’s dream.

Makes 4 individual tiramisù
200ml espresso coffee
2 eggs separated
150g mascarpone
150g caster sugar
150g cocoa powder
20 Savoiardi biscuits
100g milk chocolate
100ml chocolate sauce

Whisk the egg yolks and sugar together add the mascarpone and cocoa powder. Mix well. Whisk the egg whites till stiff and fold into the sugar mix. Soak the Savoiardi in coffee and place in the glass. Add some mascarpone cream and grate milk chocolate on top. Continue to the top of the glass with the layers, finish with lots of grated chocolate and sauce.




Caramel and nut tiramisù
Nuts and caramel are a match made in heaven and work great with the texture of the Savoiardi and the strong flavour of the espresso. Sweet, sour, nutty, and creamy work so well.

Makes 4 individual tiramisù
200ml espresso coffee
2 eggs separated
150g mascarpone
150g caster sugar
20 Savoiardi biscuits
100g walnuts chopped
200ml caramel sauce

Whisk the egg yolks and sugar together add the mascarpone. Mix well. Whisk the egg whites till stiff and fold into the sugar mix. Soak the Savoiardi in coffee and place in the glass. Add some mascarpone cream, a drizzle of caramel and a scattering of walnuts. Continue to the top of the glass with the layers, finish with caramel and nuts.

Lemons......

Lemons are found in abundance in this period and can be used in so many dishes. They are used extensively in Neapolitan and Italian cooking, from a simple condiment to a delicious pastry cream. Here are a few of the recipes I have included in my book. These are some of my favourites.



lemon profiteroles with white chocolate
These are a delicious alternative to your normal Chantilly cream and dark chocolate covered profiteroles. They are light and fresh and perfect for a summery dessert. If you like them even lighter, fold in some whipped cream to the pastry cream to give a softer edge.


Serves 6
65g plain flour
pinch of salt
50g butter diced
2 large eggs beaten
200g white chocolate
1 litre pastry cream

Preheat the oven to 220°C/425°F/gas 7. Sift the flour and salt. Put 250ml water in a saucepan and add the butter, heat until the butter melts and then bring to a boil. Pour in the flour and salt and beat with a wooden spoon until the mixture comes together and forms a soft ball. Get rid of any lumps and cook out for about 5 minutes. Leave to cool.
Gradually add the eggs a little at a time beating well after each
addition. Sprinkle a baking sheet with water and pipe small rounds onto the sheet leaving room for the profiteroles to expand during baking. Wet your finger and press on any sharp points of the mounds to prevent them burning while cooking.
Bake for 25 minutes or until well risen and golden. Remove and pierce to allow the steam to escape then return to the oven for 5
minutes. Remove and cool. To fill slice across the profiterole and pipe in a generous amount of pastry cream. Lay on a dish and pour over the melted white chocolate, serve immediately.


pastry cream
Pastry cream is used widely in Neapolitan desserts and cakes and is usually flavoured lightly with lemon. This is an easy crema pasticcera and can be flavoured with coffee, liqueurs, chocolate, pretty much whatever takes your fancy. My mum always used to make this to put in our birthday cakes and I used to hover around waiting for the lemon peel to be taken out so I could lick off the cream. You can make pastry cream with or without butter I’ve given you both recipes.

Makes about 1 litre
2 whole eggs,
6 egg yolks,
2.5 litres milk
250g sugar
20g flour
10g butter
peel of two lemons

Same method just
omitting the butter
½ litre milk
250g sugar
5 egg yolks
1 whole egg
30g flour
peel 1 lemon

Put the milk in a pan, add the lemon peel and bring to the boil. In another bowl put the sugar with the flour and egg yolks. Pour the milk slowly on the egg mix stirring continuously then put it back on the heat and stir bringing back to the boil. Take off the heat and add the butter and leave to cool.





lemon panna cotta
Panna cotta or cooked cream is a very versatile dish you can pretty much use whatever flavours you like. I find this one really light and refreshing and a great way to end a meal. You can make it as sweet as you like. Use the zest and juice of the lemons for this. I like to keep the zest in but if you like it really smooth, pass through a sieve to remove all the pieces.

Serves 4
120 ml milk
1 leaf gelatine
250ml whipping cream
75g caster sugar
2 lemons, juice and zest
½ vanilla pod

Place the gelatine leaves in cold water and leave to soak for about 5 minutes. Put the cream and sugar in a pan and gently bring to the boil. Remove from the heat add the lemon juice and zest and leave to cool slightly. Drain the gelatine and squeeze out the excess water. Put it into the cream mix and stir well making sure it melts properly. Pour the mix into dariole moulds or cups and set in the fridge for at least 4 hours.
To serve run the knife round the edge and turn upside down to tip it out. Serve as is or with some fruit compote.




Lemon cake
Lemons grow profusely along the Amalfi coast which means that Agerola is full of them. My cousin Maria Rita and her husband Salvatore have lemon groves high in the mountains of Vettica along the coastline. Like many families in the area they sell the lemons and also keep their families in supply. You will find many meals utilising lemons in wonderful and varied ways and it is of course one of the principal condiments in Campanian food.
With a glut of lemons come the habitual Limoncello, sorbets, ice creams, creams and cakes. This is a wonderful moist cake that is bathed in a delicious fragrant, lemony syrup and is
delightful on its own or with a good dollop of cream.
I like mine very lemony to the point of zingyness but you can mess around with the number of lemons and the amount of juice to get to the taste you like.
It is a straightforward cake to make but wows with the flavour.
If you can use big juicy lemons from Amalfi great, if not use good plump, unwaxed ones from nearby.
　
Makes a 9 inch cake
150g butter
200g caster sugar
4 eggs
zest and juice of 4 large lemons
500g plain flour
2 teaspoons baking powder
pinch salt
125ml milk
For the syrup
150ml water
180g caster sugar

Preheat the oven to 200°C/400°F/gas 6. In a large bowl mix the butter and sugar until light and fluffy. Add the eggs one at a time then add the lemon zest and 2 tablespoons of the juice. Sift the flour, baking powder and salt in another bowl. Fold in half the flour mix to the egg and sugar mix and then add half the milk. Fold together then add the remaining flour and milk. If the mix is too hard add a little more lemon juice.
Pour into a prepared Bundt pan and bake for 35-40 minutes.
Whilst the cake is baking make the syrup by boiling the sugar, lemon juice and water in a saucepan on a low heat until the sugar has
dissolved. Remove the cake from the oven and let it cool for 15
minutes.
Make holes in the top with a skewer or toothpick and spoon over nearly all the syrup. Allow the cake to absorb the juices and then turn it out onto a plate. Heat up the remaining syrup so it reduces and thickens and then spoon over the top of the cake to form a light glaze. Serve in thick slices.



Delizie al limone/lemon delicacies
These little lemon mounds are served all over the Amalfi coast and are very popular all over Campania.
Either sold as individual cakes or on huge trays. They are a beautiful sight and taste delicious.
They are basically a soft sponge cake that is filled with a lemon pastry cream and then smothered in a Limoncello, lemony cream. If you love lemon you will love this. Delicate yet zesty and light.
These are traditionally made in small rounded tins which can be bought from specialist shops but if you can’t find them make them in muffin tins and no one will be able to tell the difference.
Use unwaxed lemons.

Serves 6 - 8
For the sponge
6eggs
150g self raising flour
200g sugar
zest of 1 lemon
For the lemon cream
500ml milk
100g sugar
55g plain flour
3 egg yolks
peel of 1 lemon
1 teaspoon vanilla
extract
For the syrup
200ml water
100ml Limoncello
3 tablespoons sugar
1 lemon
For the Limoncello cream
500g double cream
300ml Limoncello
200g lemon cream
zest of 1 lemon

Heat the oven to 190°C/375°F/gas 5. Make the sponge cakes by whisking the eggs, zest and sugar in a bowl with an electric mixer on a very high speed for 5-10 minutes until doubled in size and pale. Add the flour and fold it in then spoon the mix into the moulds and cook for
20-25 minutes until golden and springy to the touch.
Make the lemon cream by mixing the egg yolks, flour and sugar in a saucepan then adding the vanilla, milk and lemon peel, stirring
continuously over a gentle heat until it thickens. Remove the lemon peel and leave the cream to cool. Add 30ml Limoncello and 100ml double cream which has been whipped to soft peaks.
To make the soaking syrup put the water and sugar an the zest of 2 lemons in a small pan and heat gently until the sugar dissolves. Add the Limoncello and remove from the heat leaving it to cool.
To make the covering cream, put the cream, Limoncello, 200g lemon cream and lemon zest into a bowl and mix well. The cream should be neither too runny nor too thick,
To put the dessert together take the cooled cakes and cut the bottom off, remove the centre of the cake very carefully not breaking the outer shell. Wet the cakes with the syrup them fill them with the lemon cream. Put the top of the cakes back on and turn them upside down. Layer them on a tray or serving platter and pour over the decorating cream, it should cover them completely. Decorate the cakes with whipped cream and lemon zest. Chill for 1-2 hours before eating.

Fab fruity ice creams.....

As the weather is gorgeous what better way to enjoy part of your five a day. If you aren't a big fruit fan an find it a chore to eat it why not try it in a delicious ice cream or sorbet. Following are a few of my favourite recipes. They are all really easy to make and taste delicious.

Strawberry sorbet
This is a really easy and delicious sorbet to make. A great way to use up very ripe strawberries too.

Makes 1 pint
500g strawberries
300ml water
100g caster sugar
juice 1 lemon

Heat the water and sugar in a saucepan until the sugar had dissolved.
Le the syrup cool down. Pour it into a liquidiser along with the
strawberries and blend. Add the lemon juice and chill. Churn in an ice cream maker. Freeze.

Lemon ice cream
This is a very delicate ice cream and has a very creamy light taste. A great way to end a meal. Even if you don’t have room for dessert, you’ll find it for this.

Makes 500ml
grated zest and juice of 3 lemons
175g caster sugar
300ml double cream

Put the lemon zest, juice, sugar and 150ml water in a saucepan and heat gently until the sugar has dissolved. Bring to the boil and simmer for 5 minutes. Remove to a container and leave to cool. Once cooled pour in the cream. Churn in an ice cream machine.

Mandarin ice cream
Mandarins, clementines, satsumas, tangerines, all work great in ice cream, producing a beautifully citrusy fresh and light flavour. Deliciously creamy and great as an accompaniment to stodgy puddings, especially of the chocolate variety. Add a dash of orange liqueur for a bit of adult indulgence.

Makes 500ml
300ml double cream
juice and zest of 4
mandarins
125g caster sugar

Zest the mandarins and squeeze the juice out. Heat the cream and sugar in a saucepan gently to dissolve the sugar. Once dissolved remove to a container and chill. Once chilled add the zest and juice of the
mandarins, place in an ice cream maker and churn.

Strawberry ice cream
Everyone loves strawberries and they taste delicious in an ice cream. No bright red artificial stuff here. You will end up with a rosy, flecked mass of moreish delight.

Makes 500ml
300ml double cream
175g caster sugar
200g ripe strawberries
juice of 1 lemon
Hull the strawberries and place in a blender. Whiz them along with the lemon juice, cream and sugar. Chill the mix and then churn in an ice cream maker.

Peach ice cream
Peaches make a great refreshing ice cream. This one is made with only milk, sugar, cream and peaches. If you like yours with a bit of texture you can leave in the bits of peach, if not strain well. You can add more or less sugar depending on how ripe the peaches, how much natural sugar they have and how sweet your tooth is!

Makes approx 500ml
5 ripe peaches peeled
50g caster sugar
125ml milk
284ml double cream

Heat the milk, cream and sugar in a saucepan on a gentle heat until the sugar dissolves. Do not boil. Once warmed pour in a liquidiser and add the peaches. Whiz for a minute or so, until the peaches are well mashed. Sieve the mix (if you want a smooth ice cream )and chill. Churn in an ice cream maker then remove to a container and freeze. Remove from the freezer 10 minutes before serving.

Juicy peaches........

I bought a punnet load of peaches the other day. 99p for about 10 peaches. They are usually available here from july through to september. There are loads of recipes that my mum and aunt use and they have passed them onto me. These are some of the recipes I have included in my book.

This is my aunt Rita’s peach jam recipe, she makes it during the hot Summer months using the peaches that have ripened and fallen from the trees in her land. The smell is so delicious, those sweet, sugary, caramel scents waft through the air, through the open windows and stairwell to my apartment. It doesn’t take me long to go downstairs and give her a hand.
You can make this jam with or without the skins depends on how chunky you like your jam.
This makes 2 medium sized jars

600g peaches
600g preserving or granulated sugar
juice of 1 small lemon

Wash the peaches and put them whole in a large saucepan with 200ml water. Simmer for about 30 minutes then add the sugar and stir until it has dissolved. Add the lemon juice and boil the mixture rapidly for 20-30 minutes.
Remove the stones and any scum from the jam then leave it to cool. Sterilize and prepare your jars by washing them in hot, soapy water, rinsing well and drying in a warm oven for about 5 minutes. Pour the jam into the warm jars cover and seal. Enjoy.

Peaches in syrup is another easy and delicious recipe. These are the traditional version of tinned peaches. If you have lots of peaches to use up this is a great way of preserving them.

Makes 2 jars
500g caster sugar
2kg peaches
1 litre water
1 vanilla pod

Score the bottom of the peaches and place them in hot water for a few minutes to remove their skins.
Melt the sugar in a saucepan along with a litre of water and the vanilla pod. When it reaches boiling point put in the peaches and cook them for about 15 minutes.
Drain them and let them cool keeping the juice.
Place the peaches into sterilized jars and top with the sugar syrup. Close and store in a cool dry place. Best consumed after a week to let the flavours mingle and mature.

Another great recipe that is really simple yet delicious is peaches or nectarines filled with amaretti.

Peaches and nectarines are grown profusely in the land in and around my mum and dad's hometown of Agerola and are enjoyed in the few months that they are in season. As lots of people grow them many people have to come up with ideas on how to use them up, as they don’t keep long. So as delicious as they are eaten fresh they are also
delicious cooked. Just warming a peach or nectarine slightly and caramelising the sugar gives them a whole new flavour and
texture. Here they are combined with amaretti, the slight bitter twang of the amaretto and the sweet peach work perfectly. Serve with milk icecream, double cream or thick yoghurt.
Delicious.

Serves 4
4 ripe but firm nectarines halved stones removed
20g soft amaretti
20g hard amaretti
15g unsalted butter
15g sugar
Preheat the oven to 200°C/400°F/gas 6. Arrange the peach/nectarine halves cut side up in a baking dish. Whiz the amaretti, butter and sugar in a food processor until the crumbs start to stick together slightly. Scatter over the nectarines and bake in the oven for 15 minutes until golden. Best served warm.

More cupcakes............

My cake boxes arrived yesterday so today I managed to get some cakes made and now I'm hoping to give them out for free along with some business cards. Lots of people have told me not to give anything away for free but then again others have told me the opposite. I'm hoping my little bit of generosity will inspire others to be a bit generous in return and order lots of cakes. Obviously I hope they like them and buy them to devour them. The more the merrier.

So a few photos.

I made sticky toffee cupcakes with golden syrup frosting and marzipan strawberries ( i would usually put real strawberries on but i didnt have any!)

Lemon cupcakes with lemon frosting and crunchy lemon sprinkles.

Carrot cakes with vanilla frosting and marzipan carrots.

Vanilla cupcakes with vanilla frosting and sprinkles.

Chocolate cupcakes with chocolate frosting and chocolate vermicelli.

Fingers crossed for a good response.