April wanted some cupcakes to share with her friends who had kindly gifted her presents for her birthday. My brief was 6 chocolate and 6 vanilla cupcakes, lilac & girly.
I think I’m grateful that I didn’t have to do 12 mini Spongebob cakes!
I didn’t realise just how far behind my blog was, so I’m now playing catch up with my commissioned cakes.
Spongebob Squarepants was the order of the day for April’s 15th birthday. She’d previously told her mum that that was the cake she wanted, and us mums have memories like elephants when it comes to some things you know!
This was April’s cake.
Such a simple to make dessert that anyone can make, though so many shy away from.
I’ve made one today using some lavender sugar that I made, and am sharing my recipe with you here.
4 egg whites (8tbs Two Chicks pasteurised egg white)
225g (8oz) lavender caster sugar
5ml (1tsp) cornflour
5ml (1tsp) white vinegar
2.5ml (1/2tsp) vanilla extract
Gel paste food colouring (optional)
Preheat your oven to 130C
Draw a 9″ circle onto some baking parchment, then turn it over.
Line a baking tray with the parchment.
Whisk the egg whites until they form soft peaks.
Sieve the caster sugar to remove the flowers, return these to the jar to flavour more sugar.
Gradually add the caster sugar, a spoon at a time, whilst continuing to whisk.
Mix the cornflour, vinegar and vanilla together then fold into the meringue mix (add any paste colouring at this point too, if desired).
Spoon half of the meringue mixture onto the baking parchment and spread out to fill the circle you previously drew on the reverse.
Spoon ‘dollops’ of the remaining mixture around the edges of your meringue base to become a ridge.
Place in your preheated oven for 90 minutes.
Turn off the oven, leaving the meringue in there with the door closed until cold. This can take about 3 hours.
Serve with whipped double cream and and fresh summer berries.