Chocolate Fudge Cake

This has to be one of the easiest chocolate cakes to make..honestly (well minus the handmade flowers!)

Sponge:

175g self raising flour

150g caster sugar

2 tablespoons golden syrup

2 tablespoons cocoa powder

2 medium eggs

1 teaspoon bicarbonate of soda

150ml sunflower oil

150ml milk

Method:

1. Preheat oven to 180c

2. Line two 7''round tins with greaseproof paper

3. Sieve the flour, cocoa and bicarb into a bowl, add the sugar and mix until combined

4. Make a well in the middle and add the syrup, eggs, milk and oil and mix until smooth

5. Spoon the mixture into the two tins and place in the oven for 25-30 minutes until springy to the touch

6. Leave to cool before placing onto a cooling rack

Frosting:

75g Unsalted butter (at room temp)

175g Icing sugar (sifted)

3 Tablespoons cocoa

Milk

( I double the ingredients of the frosting as I don't like to scrimp)

Method:

1. Beat the butter until soft

2. Add the icing sugar and beat until well combined

3. Add enough milk until you have a good spreading consistency

4. Sift the cocoa powder into the mixture and mix together until smooth

5. Sandwich the cakes together with half of the frosting then using a palete knife cover the top and sides of the cake with the remaining frosting...

.......there you have it one light moist chocolate cake

...........enjoy.x

Rocky Road treat.....

I wanted to send people away with a little treat at my tea party, unfortunately I didn't have any cello bags big enough so had to wrap each piece in clingfilm...I was not happy I can tell you!!

Ingredients:

200g chocolate, milk or dark

100g unsalted butter

200g chocolate chip cookies, lightly crushed

100g mini marshmellows

100g sultanas

Golden syrup

d

Dark chocolate to cover

Method:

Line a 7''x 7'' tin with clingfilm.

Melt chocolate in a bain marie or bowl over a saucepan with simmering water along with the butter.

Once melted allow to cool for 10 minutes.

Stir in the cookies, mini marshmellows, sultanas and some golden syrup ( just enough to bind it all together...roughly 2-3 tablespoons),

Transfer into the tin, press down until even all over and chill for at least 2 hours.

Once set, poor melted dark chocolate over the top so it covers evenly...ta dah finished product!

Chop into small or big pieces, whatever takes your fancy :)

Lemon Sponge Cupcakes....

                         .........with Lemon Curd and Lemon frosting.

I also made the cake wrappers by using paper dollies....a very cheap way to make your cakes look pretty.You can get a packet of around 60 paper dollies from the pound shop for.....well one pound!!

That tutorial will be another post, when i'm not upto my eyeballs in nappies!...

Sponge ingredients: 120 g plain flour 150 g caster sugar 1 1/2 teaspoon baking powder 2 tablespoons grated lemon zest (plus extra to decorate) 40 g unsalted butter, at room temperature 120 ml whole milk 1 egg Lemon frosting: 250 g icing sugar, sifted 80 g unsalted butter, at room temperature 2 tablespoons grated lemon zest Juice of 1/2 lemon a couple of drops of yellow food colouring (optional) 25 ml whole milk

Preheat the oven to 170°C/325°F. Put the flour, sugar, baking powder, lemon zest and butter in a bowl and beat on low speed until you get a sandy consistency and everything is combined. Gradually pour in the milk and beat until just incorporated. Add the egg to the flour mixture and continue beating until just incorporated. Continue mixing for a couple of minutes until the mixture is smooth. Spoon the mixture into the paper cases until 2/3 full Bake in pre-heated oven for 20-25 minutes or until the sponge bounces back when touched. A skewer inserted should come out clean. Leave the cupcakes to cool slightly in tray before turning out onto wire cooling rack to cool completely. For the lemon frosting: Beat together the icing sugar, butter, lemon zest, lemon juice and food colouring on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy (at least 5 minutes). When the cupcakes are cold, spoon the lemon frosting on top and decorate with a little lemon zest. I also added a little lemon curd to the top of the sponge before piping on the lemon  frosting...delish!!

Thanking you all!

Firstly I would like to say a big thank you to all the lovely mummy's for making me feel so much better about the situation that I found myself in. It really helped to hear your stories,which made me realise that I was not alone.
I am able to enjoy my little son and know that I am still a good mum booby feeding or not!!

My mum always told me that I would not understand the love that a mum has for her child until I had one myself and by jove she was right! I just want to eat him up!!


Enough baby chat ( for now anyway)!! A while back I mentioned my vintage tea party and I said I would post the recipes for anyone who was interested in having a naughty treat!....so here goes.........

'Strawberry Cheesecake Cupcakes'- Recipe taken from 'The Hummingbird Bakery Cookbook'.

Sponge Ingredients:

120 g plain flour

140 g caster sugar
1 1/2 teaspoons baking powder
A pinch of salt
40g unsalted butter, at room temperature
120 ml whole milk
1/2 teaspoon vanilla extract
1 egg
12 large strawberries, chopped into small pieces
200 g digestive biscuits

Frosting ingredients:

300 g icing sugar, sifted

50 g unsalted butter, at room temperature
125 g cream cheese, cold

Method
1. Preheat the oven to 170°C/325°F/gas mark 3. Put the flour, sugar, baking powder, salt and 40g of the unsalted butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
2. Pour in the milk and vanilla extract and beat on medium speed until all the ingredients are well mixed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Add the egg and beat well for a few minutes to ensure the ingredients are well incorporated.
3. Divide the chopped strawberries between the paper cases. Spoon the cupcake mixture on top until two-thirds full and bake in the preheated oven for 20 to25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
4. Meanwhile, make the frosting by beating the icing sugar the remaining 20g of the unsalted butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat it until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least five minutes. Do not overbeat, as it can quickly become runny.

5. Roughly break up the digestive biscuits and put them in a food processor. Process until finely ground. When the cupcakes are cold, spoon the cream cheese frosting on top and finish with a sprinkling of finely ground biscuits.
I also plonked a juicy strawberry ontop!

pink spotty paper cases are from cakescookiesandcraftsshop.com

 For some reason my cakes shrank away from some of the papers, much to my disgust!! However they tasted lovely.





Breast is best!

photo by chris patience http://www.patience.se/

I know...not the beginings of a creative project, more a rant about feeling sorry for myself and my son!
Throughout my pregnancy I was adamant that I would breast feed my baby no matter what.
My son was here, but where was my milk. A new baby and no knowledge of what to expect when nature does not take it's course. You have boobs therefore you have milk!! My little Harrison ended up jaundice. I was in hospital from the Sunday to the Thursday....they were keeping an eye on us and the small matter that there were not enough staff to discharge me! 
Don't get me wrong I am not having a dig at the midwives, they are a godsend...over worked and under paid. But the frustrating thing was not one of them was listening to me in the hospital or had the time to listen when I was explaining that me and my baby couldn't latch on..they thought that I was being impatient. One thing I am not is impatient! I crochet!!
Harrison went on to formula to build him up and finally a breast feeding specialist was sent to help me, but still no milk.....even the pump couldn't find it!
Finally I was sent home and once again I was helped by a midwife to latch Harrison on...
...it didn't last and I had to go back to the formula with much annoyance.
I tried again this week to put him back on the breast and hallelujah it worked....I dreamed of this moment and I cried with joy that maybe I could carry on for the next 5 months giving my son what he needed, but my joy soon turned to heartache when I realised I had to let it go.The pain was just too unbearable and I had been beaten by nature.
I have continued to beat myself up at not being able to breast feed my baby. I feel as though I have failed him, something so natural that I cannot supply as a mother and isn't that what we are here for to give our children what they need.
It's a terrible place to be as a mother to feel that you have failed.
As women we have breast feeding drummed into us, but nobody tells you what to do when it goes wrong and no leaflets or books say well done for trying....only my family and I guess they are the most important ones!

Motherhood makes you feel delicate and vulnerable, but at the same time elated.
 In the beginning. I felt as though one blow and I'd disperse into a thousand pieces. Day by day it's getting easier and I can enjoy my son.I have never felt so many emotions and only now realise what every mum goes through. We all deserve a medal, especially you mum! Thank you for everything.

My Vintage tea party

On the weekend before my little bundle of joy arrived, I had family and close friends over to my 'Vintage Tea party' (this was my take on a baby shower). I wanted to make a range of cakes for everyone to nosh and with my mum's help I managed to make quite an assortment.
Also I do love an excuse to use my cake stands, rather than them sitting redundant on top of our kitchen cupboards!

Strawberry Cheesecake cupcakes and Devonshire Scones served with devonshire clotted cream and strawberry jam.

Lemon sponge cupcakes with lemon curd and lemon frosting.

 

A little homemade rocky road treat for my guests.

 

Chocolate fudge cake.

It was a wonderful day filled with laughter and lots of tea and cake... what more could I have asked for!

Over the following weeks I will post recipes and instructions for the above cakes..... it may take me a while as I have another project that is far more important now!!!

Harrison...

Everyone meet Harrison....

                                            He decided that mummy was not going to have 2 weeks maternity leave to chill out before motherhood....he arrived safely on Sunday 24th october ( 2 weeks early ) !!

Wearing his fishing hat ready to fish with daddy.

 Pout little lips that make me want to kiss him all the time.

Battle wounds.

Nothing prepares you for parenthood, the sleepless nights, the feeds, the nappy changing, the worrying....but it's all worth it.

When I do get a spare moment I seem to spend it admiring my little pumpkin, watching him smile from wind, it seems every day a new facial expression.

I have fallen in love!