Woo Hoo. It's officially December and soon I will be inundated with Christmas baking of all descriptions but for today I'm going back to basics again and making Lolly cake
Sponge Cake. October 2, 2014 by Sophia 1 Comment. I have been super busy these past couple of days baking my little heart out in Miss Daisy, I’ve been working my poor little caravan over time
I have a jar of morello cherries in the pantry, a can of doris plums and cans of sweet condensed milk, which were supposed to be my core ingredients for yesterday's baking
So anyway, these salmon cakes make a perfect lunch, but you could also add a few more veges to the plate and maybe some homemade potato or kumara chips and make a delicious dinner
Remove pans and let them cool on a wire rack until the cakes reach room temperature. Then remove them and use a large knife or a cake leveler to level off the domed tops of the cakes so that they are level and even
Bliss balls are a great and easy way to snack healthily. They keep for ages in the freezer and are an instant treat when you feel like something sweet, or just need a quick pick me up
I had a tricky time trying to figure out what to add to mixture to bind the cakes. Use you imagination and add whatever you like to the cakes, I just used what I had as usual
This loaf tin is my latest junk store find, I love it, my great aunt use to have one just like it. It reminded me of her famous coffee cake, I had to relive that memory
they seem to be simple cupcakes baked with currants. The recipe for the Queen Cakes does not involve any icing or decoration and as I decided to take these to a volunteering day I was doing with colleagues, I thought that would work well- I needed something that I could transport in a box in my rucksack that wouldn't be too messy
