Magic moments

I went to a bbq this evening and the invite said “bring meat.” Hmm.. knowing that some people marinade their meat for days, I didn’t think I had much to contribute there so I made some Melting Moments from the Aussie women’s weekly biscuit book. Things didn’t go totally to plan and my piping bag sprung a leak (the set is only a couple of years old and wishes me a lifetime of happy baking, so I’m wondering if I can send it back) so some didn’t look that pretty. The recipe has a lemon filling, but I had some raspberries that needed eating so made classic vanilla buttercream. It turns out the raspberries needed eating yesterday so I had to buy more en route and assemble them on site, so this picture is of them after the plate had been attacked.


They were even yummier than I expected, and straight forward to make (until the piping bag disaster) so definitely a new summer favourite. Thanks to the wonders of modern technology I am flogging this from the bus stop. I have my completed Miette cardigan in my bag, but I’m worried it will smell like bbq and chimnea smoke if I put it on, so I’m hoping the bus comes soon!

Spring cupcakes

Yesterday was a friend’s birthday drinks so I made some cupcakes to give her. Despite the sudden chilly weather, I was feeling inspired by spring and decided to make raspberry and lemon cakes.

Start with a classic sponge recipe – half the mixture had vanilla extract and the other half had lemon rind and juice.

Cut the top off each cake, fill with raspberry jam or lemon curd, and trim the lid so it fits back on the cake.

Cover with buttercream  icing, sprinkles and decorations. If flavouring the icing with lemon juice, rind and then swirling with lemon curd (very highly recommended) remember to add extra icing sugar so it doesn’t get too gooey.

Cut or bite in half to reveal the hidden surprise in the centre.

And eat!

As you can see, the two boxes were appreciated during the evening (did anyone have real food for dinner?!)