Well this has been a week and a bit hasn’t it! To begin: Happy June and Happy Pride Month.
Let us begin, with a mere statement. YOU can be WHOEVER you ARE. I will not judge you for that. I will judge you if you are intolerant of others. As far as I am concerned, if you don’t like something, you can be a grown up and self-censor. Walk away. Live and let live.
March! It’s been a fairly quiet month again this month, mostly because we’ve been really busy with work, though we have had a little down-time here and there, so here’s a bit of a catch up!
We’ve not had any events in March, which means it’s been fairly quiet generally, we did enjoy a day out in St Ives (which you can read all about here)! That’s about the extent of our going out this month, the joy of how days off have come up recently, coupled with some rather hit-or-miss weather!
We had a bit of fun this past weekend, something neither of us has done before, but we thought we’d have a bit of fun and blog about it!
It’s St Pirans Day today! A day to celebrate all things Cornwall, and though I’m not Cornish, and many would say Stu isn’t either (you have to be born here apparently!) we thought we’d have a go at making proper cornish pasties!
One of the best things about Christmas is the food right?
So for the next few weeks I thought I would share some fun Christmas baking ideas.
This is a great, simple recipe, and it’s so tasty!
(Prep time 10-15mins, Cooking time 20 mins Icing 10 mins.)
What you’ll need:
75gLight brown soft sugar
175gSelf raising flour
1 heaped tspGround ginger
1 heaped tspMixed spice
How to make them:
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cake cases (go you if you use reusable silicone cases)
On a low heat, melt the butter, sugar and golden syrup in a pan and allow to cool.
In a bowl, whisk the eggs and add the now cooled mixture, whisk again.
Add the flour and spices, and fold into the mixture until smooth.
Divide the mixture equally between the cupcakes cases and bake for 20 minutes or until golden brown (to test stick a wooden skewer or a knife into the cake centre and out, if it is clean the cake is done.)
Once cooked, allow to cool on a rack.
These cakes taste great as they are, and are great with a mug of hot chocolate, though of course frosting adds a festive touch!
I make a buttercream frosting, which is really simple, and added a half tsp ground ginger to add a little spice! Just wait until your cake has cooled before icing.
Buttercream is incredibly simple to make, just 175g butter, beaten until smooth, and then mix in 300g icing sugar (and in this case the ginger). You can add a little vanilla extract too if desired.
I used a piping bag with a small star tip, finishing with a shimmer spray, and a sprinkle of shimmery sugar gingerbread men for decoration. Though spreading the cream on top is just as good, if you don’t fancy the fuss of swirly frosting! There are many ways to decorate cakes at this time of year, and with gingerbread – anything goes!
As you can see above they look really cute, and they’re such a quick make too! These would make great gifts, or just as a tasty treat at home! Store in an airtight container and they last around a week… If they last that long!