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New home=New Cake

17 Jul

Cake for Mr Moxley’s new abode…

Supposedly a welcome mat with stuff around it…yes…that is holly…but I only have a limited selection of leaf shapes.

It was a bit dry…sorry Adam!


Area 2 cupcakes

9 Jul

A gift to Area 2 from Evolution Bakery!

Raspberry & White Chocolate Cupcakes with Lemon, Cream Cheese Icing

  • 125g soft unsalted butter
  • 150g caster sugar
  • 300g SR Flour
  • 1 large egg
  • 200g raspberries
  • seeds of a vanilla pod
  • 200g white chocolate crushed into small rough chunks
  • 250ml butter milk
  • 2tbsp raspberry vinegar
  • pinch of salt


  • 50g soft unsalted butter
  • 50g cream cheese
  • 2 tbsp lemon juice
  • about 30g icing sugar

Really easy, whisk butter and sugar until light and fluffy.  Beat in egg.  Throw in the rest and fold in.  Divide into 12 cupcake cases and pop in the oven for about 20mins 180°C.  They will still be quite squishy in the middle as the buttermilk and raspberries add moisture.

For the icing just whisk everything together…I’m unsure exactly how much icing sugar goes in…I usually add until I get a nice soft-peak that will stay put when piped.

These cakes are so, so good as they have a really dense, moistness…I suppose they are a muffin/cupcake hybrid…a muff-cake if you will (maybe not as the wet clots of ruby, raspberry take them down an unappealing gynaecological route).  The nuggets of rich, velvety white chocolate more than make up for images of clammy, menstrual womanly spaces.

Wedding Biscuits: Take 1

30 Jun

Evolution Bakery has started making samples for the Whitong wedding.

They tasted fine (they were a lavender shortbread) but not very happy with the icing.  The jewels were acceptable but took over an hour to hand paint 14 of the fuckers.  Next time I’m going to use fondant icing to get a more precise circle of icing and I’ll thicken the white royal icing so it holds a spherical pearl shape…onwards and upwards…

Biscuit anyone?

Delicious and must be a few of your 5-a-day!

21 Jun

We made a Fathers Day cake for Grandpa Michael…

We cheated a bit and used a Waitrose recipe that took about 10 minutes to make.  It didn’t look the prettiest but a cake with a whole bag of squishy fruit in it is never going to win Miss Sexy Cake 2010.

Summer fruit and almond cake

Here’s the recipe…

I told you it’s not pretty…even the Waitrose picture isn’t that nice looking…but it is so delicious you will want to wet hump it.

Here’s a cake that is a bit prettier (but infinitely kitschy tackier)…presented by the Flemish Flower (but not dropped upside down this time)…

How adorably crazy weird is that?!?!

It’s going to be a long fat year!

3 Jun

Aradia and Mr Whit have asked for a gilded, 5 tiered, Marie Antoinette inspired cake for their wedding.

As VP of Evolution Cakes I thought it was time to start experimenting.

It turns out it’s really hard to gild a cake…It’s going to take many months and many cakes to get to a satisfactory result.

We also had a go at making gilded jewels and scroll-work which were surprisingly easy…these cupcakes didn’t stand a chance…num num num!

I had a go on a Caribbean Cake with chocolate fondant as I think we’ll soon be sick of sponge cake.

  • 2 or 3 really squishy old nanas
  • 150g SR flour
  • 150g Soft Butter
  • 150g brown sugar
  • 50g dessicated coconut
  • juice and zest of a lime
  • 2 eggs

Just squish up the bananas and mix everything together in a bowl.  Whack into a lined cake tin (I used a 6 six inch metal one) and bake at 180°C until springy about 50 mins.  Stick a skewer into it to make sure the middle is done…or something else sharp and pokey…I used a lobster fork as they don’t get used for fuck all else.

Super Creamy Lemon Meringue Pie!

30 May

Mr Adam came around for Sunday dinner today…

I showed him how well I could chase a piece of paper and how good my claws are at ripping through a leather sofa.

Mykie made Lemon Meringue Pie for dessert which he stuffed full of dairy greatness.

Look at Mr Adam with his pie!

I watched Mr Mykie and here’s the recipe…I would have added some smoked salmon…it made three individual pies.


  • 100g plain flour
  • 25g butter
  • 10g corn flour
  • 25g trex
  • 2 tbsp milk
  • splash o’ lemon juice

Sieve flours together, chop butter and trex into little cubes (I forgot to say chill them first, sloppy butter not good at being a cube) rub in to flours until like sand (or grainy cat litter) add milk and lemon juice and mix with a flat knife or something similar.  Kneed dough a bit then split into three, shape into little circles, wrap in cling film and put in the fridge for at least 30 mins  (It stayed in our fridge for ages as the boys went shopping…something about not having loo roll in the house since yesterday afternoon and fear of internal explosions).  Butter little tart tins, roll pastry between two sheets of cling film to stop things sticking to things and pissing you of immensely (Mykie has a habit of throwing rolling pins and throwing a tantrum when making pastry). Put in tins, stuff some baking beans or peas or marbles in to stop the pastry turning into a big bubble and bake in a pre-heated oven at 190°C for 15-20 mins or until cooked not soggy on the bottom.  Turn the oven down to 150°C.


  • 100ml double cream
  • 30g caster sugar
  • 1 tbsp corn flour
  • 2 lemons
  • 2 cardamom pods
  • 2 egg yolks

Put cream in a pan and heat with the cardamom pods and lemon zest, mix sugar and corn flour in a bowl with a bit of water of milk into a nice smooth paste.  Add hot cream to bowl and mix then put back in the pan and heat again (take out the cardamom pod and throw away, don’t eat them as they taste really nasty and I don’t think they are actually food).  Whisk as the stuff heats to stop it going lumpy, then take off the heat add the lemon juice and the yolks and keep stirring.  Poor into the pastry cases (I had to look away in disgust as Mykie started tonguing the pan trying to eat every last smidgen.  As a person he really is a bit of a mess).


  • 2 egg whites
  • 120g caster sugar

Whisk egg whites until fluffy and soft peaky (not really sure if that’s a thing).  Add sugar and keep whisking until the sugar is not gritty in the mixture between your fingers.  Put into a piping bag or if you can’t find one stick in a sandwich bag and snip off the corner.  Pipe a big swirly on the tarts and whack in the oven for another 30 mins until nicely golden in places (Mykie piped the rest of the meringue into his face, I’m not sure if raw egg white is bad but I don’t think he really cares).

Ta da!  All done!  Nummy Nummy!!!

I’m Back…and baking!

29 May

Finlay-Jack is back!

I’ve been a lazy kitty and couldn’t be arsed doing anything…but now spring has sprung and there are sexy boy cats around I am feeling invigorated!

I’ve also been for a lovely groom at Lords and Ladies Salon which was divine.

Afternoon Tea for the boys

The boys are busy stripping paintwork which Mykie tells me has “fucked over his nails”…Poor guy.

So I’ve made them afternoon tea!

Carrot Cake Cupcakes

  • 50g butter
  • 50g soft brown sugar
  • 1 large egg
  • grated rind of an 1/2 an orange
  • 1 teaspoons orange juice
  • 45g finely grated carrots
  • 50g plain flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • pinch o’ salt

Cream Cheese Icing

  • 50g Butter
  • 50g Cream Cheese
  • 25g Icing Sugar
  • Splash of orange juice

Always make extra icing so you can lick the bowl…but beware of the forehead Arc of Shame.