No, you are not seeing things, I actually did some baking this weekend. As you have probably guessed from my blog, baking would not be my forte, it’s not that I don’t like it, it just always seems to get pushed down on my “to do list”. Baking is definitely a luxury past-time in my life but with the princess getting older and already having a keen interest in cooking it will become a regular thing in the italian foodie house.
The weather was so bad on Saturday evening and we were pretty depressed ( 2 sad faces looking out the window type of depression) as the new local park had opened after a long wait and we still couldn’t go because it was raining so bad. I was demented from colouring and jigsaws so I decided to give some “mammy and baby” baking a go and she absolutely loved it. I got her all dressed up in her chef’s outfit and sat her up on the counter beside me and basically let her run riot with her little wooden spoon. It was a bit messy and she was a bit high after all the “ummy” sugar and butter mix but she thoroughly enjoyed it. She was so excited watching the cakes cook but then declared “not like it” when I gave her one to eat, she basically ate the flower and stuck her fingers in the icing!
what you need:
this recipe is based on 2 recipes from Olive and Delicious magazine
– 125g unsalted butter
– 125g golden Castor sugar
– zest and juice of 1 lemon
– 2 eggs beaten
– 225g plain flour
– 1 tsp baking powder
– 100 ml milk
– 30g unsalted butter softened
– 150g icing sugar
– 1 tsp vanilla sugar
– zest and lemon juice of 1 lemon
– 150g cream cheese
what to do:
– heat the oven to 180 degrees and line a 12 hole cake tin with your bun cases
– cream the butter and sugar together with an electric whisk until pale and fluffy, she was afraid of the noise so I had to hold her hand and whisk with the other hand.
– add the lemon zest, continue to whisk and hold hands and gradually add the egg.
– sift together the flour and baking powder and fold into the mixture with a spatula.
– add the milk and lemon juice and stir until smooth.
– divide the mixture between the paper cases and bake for 20-25 minutes until golden brown. Cool in the tin for 5 mins and then transfer to a cooling rack.
– to make the icing just beat all the ingredients together in a bowl and spread on top of the cakes and decorate with yellow flowers or white buttons.
I must say they were absolutely delicious and if you have never baked before and would love to try or you are a novice baker like me they are so simple to make. Just make sure you have you have the necessary baking equipment
- fairy cake tray
- electric mixer
- mixing bowl
- wooden spoon
- measuring jug