How Not To Decorate a Cake

I’m one of those people that believes with the right tuition and enough practise, I can do anything I put my mind to. I’m quite good at picking things up and am a fast learner. So I had a go at decorating cake!  As you can see from the exhibits above, it didn’t go too well but I’m at a stage now where I can laugh at myself and mock my futile attempt! And I don’t mind if you have a laugh too.

Those lob-sided strips are meant to be frills and the side of the cake isn’t meant to be lumpy, I swear! I think the top surface is probably the best bit as I got a near smooth consistency there, so let’s just say that part is promising. If you read my last post, you'll already know my reason for attempting!

My hat goes off to the real cake makers and decorators out there who decorate cake every day! Just rolling that icing out without it sticking to your work-top is a challenge in itself! And then getting it over the cake so not only does it not tear but falls in the right place? – Don’t get me started!

Anyway, I cannot leave without showing you which stuff I chose to do the [bad] job… Renshaw Ready-to-Roll Icing was easy enough to use. Just a shame I have No skillZ in using the stuff! Yet.

Nigella Lawson's perfect every time Lemon Drizzle Cake

When life gives you lemons, make Lemon Drizzle Cake! Why? Because this was the first time I have ever made this cake and the recipe was perfect! Hence the title. The most glamorous job a lemon has performed in my kitchen was to star in honey and lemon tea for a cold. Now we're really branching out here with cakes! A welcome change from all these cookies I've been baking too!

This cake is a great choice for a spring day (like today)! So I couldn't skip it. I polished off three slices yesterday with a cup of tea. Then I did the professional thing and got my two 'Cake Testers' (work colleagues, eh hem, eh hem) to sample a slice and the verdict was "very nice, moist but light and not too sweet or lemon-flavoured"   
I think we can trust their verdict. They have also been fans of my banana cake and White Choc-chip cookies   :-)

For something uncomplicated, give this one a go: If you follow this recipe spot on, it will come out perfect for you too! Not much needed in the way of utensils either, just a loaf tin. 

P.S: It helps to have your butter at room temperature too.

Carrot cake

I felt so uninspired this weekend. I just didn't know what to bake. I had baker's block.

My friend recommended this really cool cake I'd previously never heard of with Baileys, Guinness and something else in. But I just didn't have the 'oomph' to go to the shops and buy the fancy ingredients.

So I just settled with what my fridge could provide. And with the abundance of carrots sitting within it, my fridge told me to make Carrot cake. Seriously, it did. I opened its door, and it said "make–Car-rot–Ca-ake" like a dalek. So, I did. You know, I wouldn't want to mess with a fridge, now!

Anyway, it was good advice as I received rave reviews from everyone who tried it and it was pretty simple to throw together. That is, once you get over the task of grating one-million-and-two carrots. Okay, I lie. It was probably only six. If you're smart, you'll buy carrots already grated. Or you'll have one of those little elves that appear from the bottom drawer to do it for you. Or children with the ability not to grate their own fingers.

I digress. It produced a fluffy and moist cake with delicious sweet frosting and hints of orange zest. (Texture: think Marks & Spencer/ Pret-A-Manger). Except, without the walnuts. I swapped the walnuts in favour of cashew nuts! So much better don't you agree?

And be sure to use Philadelphia soft cheese for the frosting (I'm not advertising for them, I just feel its consistency holds better for the frosting).

Done. Now, I just have to think what to bake for next week?