Eva is the daughter of one of my children’s former junior school teachers. The original request was for a chocolate giant cupcake, but with the agreement of ‘mum’ she allowed me to play with an idea that I’d got in mind to upturn the base & decorate it as a giant mushroom.
I am so pleased at how this cake turned out. I freestyled with the idea as I went along; simply knowing that I wanted the ‘roof’ to be red with white hearts instead of spots. I also wanted a ‘flying’ butterfly overhead.
Mum tells me that Eva loved her cake, & her grandma tells me she loved it too!
Another successful cake from the kitchen of Freycob.
175g Caster sugar
150g Self raising flour
75g Ground almonds
5ml Baking powder
5ml Ndali vanilla powder
30ml Belvoir Fruit Farms Elderflower Cordial
FOR THE ELDERFLOWER DRIZZLE
60ml Belvoir Fruit Farms Elderflower cordial (undiluted)
60g Granulated sugar
1. Heat oven to 160C/140C fan/gas 3.
2. Grease and line an 8″ deep round tin with baking parchment.
3. Beat together the butter and sugar until light and fluffy.
4. Add the eggs, flour, almonds, baking powder, vanilla powder, elderflower cordial & milk and beat until smooth.
5. Pour into the tin and bake for 45-50 mins until a skewer poked in the centre comes out clean.
6. Just before the cake comes out of the oven, mix together the ‘drizzle’ cordial and sugar.
7. As soon as you remove the cake from the oven, leave it in the tin and prick it all over with a skewer. Slowly pour the ‘drizzle’ all over the cake, allowing it to soak in.
8. Leave the cake to cool completely in the tin, then carefully lift out onto a serving plate.
I chose to decorate mine with small, white fondant flowers cut & bunched to look like the head of an elderflower surrounded by some green leaves.
Enjoy with a glass of cold, sparkling Belvoir Fruit Farms Elderflower cordial, or a lovely cup of tea.
This is a lovely, delicately flavoured & moist cake that, due to the addition of ground almonds will easily keep for a few days. If you’re lucky and it doesn’t all get eaten very quickly that is!
Junior is a very special little boy who absolutely adores Special Agent Oso so I was asked if I could make a cake for his 3rd birthday. First job for me was to make a Google search to find out exactly who Special Agent Oso was as my two children are much older and have outgrown such characters.
Turns our Special Agent Oso is a yellow bear! Who would have known? Lol
This is what I created for him; a fondant bear which took an AGE to texturise. I was really pleased with the reaction I got when it was collected as they were expecting a simple, flat image, not a whole 3D character!
The sponge is an 8″ vanilla with a buttercream and jam filing, covered with fondant and then decorated.