"A loving heart is the truest wisdom."
For the last 2 days I've been cupcaking with some of my most favourite people. Yesterday, with my cousins adorable little children, today with my darling god-daughter. Both days have been really nice in different kinds of ways. Yesterday I drove the 90 miles to my aunties home, on the Kent coast, every time I go I always wonder why I left it so long before returning, My auntie is one of those people, who always makes you feel welcome, she's always there with a smile, a cup of something, a homemade cake, an ear and good sound advice, the sort of person who was born to be a mum, she is the kind of mum i've always tried to be, she's so kind, gentle and supportive, always putting others needs first. This shines out in her family and their home in Broadstairs, it's absolutely glorious there. Every season is different, I feel I haven't had a proper visit unless we've had a walk along the front, what ever the weather! Anyway yesterday morning I got up VERY early, dropped boys to where they had to go, made my lovely cousin Ben a lemon drizzle tray-bake, he says it reminds him, of the pancakes our nan use to make when we were young, and yes I know what he means all that crunchy sugar and syrupy lemon juice, i'm hoping thats what he means, not that my sponge is flat and stodgy!!! I then Knocked up 18 nude cuppies a big lakeland icing bag of buttercream, sprinkles and off I went. The children loved them, and the grown ups didn't say no either, I think it's so important to get children involved with cooking at an early age. My aunty along with my nan were two of the main role models to me when I was a child, with tasty bakes always popping from their ovens.
Today I was up and out very early, on my way home I popped to the supermarket to collect all I needed to make rainbow cornet cupcakes with my goddaughter Macy and her friend Emily. This is my 1st attempt at rainbow sponge, I knew it wasn't very difficult just split the sponge in 3 bowls, a little food colouring and away you go, the girls were very excited.
I just whipped up a 8,8 & 8 sponge with 4 eggs, we split the mixture in 3 and coloured it, spooned 3 spoonfuls into each cone, put into the oven for 20 mins, @ 170. Whip up buttercream 500g icing sugar and 125g butter, 3 tablespoons of milk, beat for 10 mins. Spoon into piping bag and swirl onto cooled cone cakes.
Macy and Emily really enjoyed baking these little cuppies both let their creative flair run wild, it was so lovely to spend time with people I love doing the thing I love xxx
