family life & travels
In my life before children, I was a keen baker. I loved to make and bake cakes and cupcakes, and it was all about the decorating and making them look pretty. So when the Hummingbird Bakery phenomenon came to London, I was all over it! Cute cakes that I didn’t have to bake? I’m there. It
This delicious 2-layer sponge cake is flavoured with pureed Persimon (totally in season at the moment, don’t ya know), desiccated coconut and lime zest, then filled and topped with lime & Persimon buttercream. Tuck in for a slice of tea-time heaven! Persimon, Lime & Coconut Cake Serves 8 Preparation time: 30 minutes, plus cooling time Cooking
I’ve teamed up with Nielsen Massey and Baking Mad to share this gorgeous recipe with you. I have never used vanilla bean paste before but it is an amazing, underrated ingredient. Firstly, it made the kitchen smell amazing and secondly, it tastes amazing. When I normally add some vanilla extract to cake, I’ll be honest,
This is a pretty easy recipe. It’s not much to look at but it’s really yummy and makes a great tea-time treat. The not-so-secret ingredient is courgette – so much yummier than you might think! What you will need: – 1 courgette, trimmed – 225g unsalted butter, softened – 225g caster sugar – zest of 1
