On the needles again

Hands up who’s absolutely sick to shit of this weather? Every time I walk down stairs, I shudder when I feel the temperature plummet (long story about peculiar ventilation in the kitchen and the need to keep interconnecting doors open to the back door or mutilate all of them with catflaps) and I end up dressing the child in fifteen layers to which he violently objects.

So in the ‘making lemonade from lemons’ tradition, at least we can continue to bundle up and eat cake. Well I can’t as I’m on a rubbish exclusion diet, but this is was the Easter cake that the rest of the family demolished last week. Scrapiana’s carrot cake (Easter = bunny = carrots) slathered in cinnamon cream cheese icing. Husband was off work last week which meant I had time to do things like temper chocolate and make tiny chocolate eggs and chickens) It was so good to actually bake something, now that we have a fully functioning oven again.

We also made the most ridiculously tasty and trashy cheesy Easter Bunnies, using a recipe from the brilliant Smitten Kitchen book. Hers were more dignified diamond shapes. I think bunnies win.

Bundling up also involves toasty feet. I’m bloody gutted that pretty much every single sock I’ve ever knitted has now found its way into the washing machine and felted. So I finally cast on a pair of socks in my favourite ever sock wool, Misti Alpaca.

I may have something to show for it in about 2015 at this rate.

Thank you Lakeland for the moulds, from last year’s catalogue

Surprise Victoria Sponge

World Baking Day

There hasn’t been enough #caking around here of late, but then the Silverwood Victoria Sponge arrived. It Even though I don’t actually like cream, I do like ice cream. And I’m a glutton who appreciates the opportunity to double up on cake filling.

I used a standard all-in-one recipe which gets divided into the two tins, with the special “surprise” inserts in there. It’s like baking two flan cases. I melted some dark chocolate and brushed it on to line the interior of the sponge shells, then layered summer fruit and vanilla ice-cream.

It should have gone back into the freezer to firm up a little, but our guest had arrived so we sliced it up there and then. Gooey, fruity, creamy and crumbly. Now roll on the Jubilee weekend, and may it be four days of eating cake.

Thank you to Lakeland for sending me the tin to try