Hello Lovelies. I almost feel I need to reintroduce myself. Easter is just around the corner and regrettably I have been very quiet on the blog front. Is anyone else still chasing their tail since Christmas? For us, the holiday season seemed busier than ever pastoring our church and while we managed a restful week away in March, my head is still trying to catch up with the new school year and getting my girls into a productive work routine. Our older children’s lives are also changing, with one son starting an apprenticeship and our eldest becoming a father in July! Oh my! How wonderful to be welcoming another little lamb into the fold. And as I am wayyy too young to be a Grandma, or even a Nanna, I am working hard thinking up an age appropriate alternative name to call myself.
Thank you to all who requested this cupcake recipe. It is fast becoming (another) one of my favourites. The perfect summer dessert. A light and tangy lemon cupcake filled with a generous dollop of lemon curd, topped with the most delicious meringue frosting. It is not as sweet as other cupcakes, with the meringue cloud frosting providing a lighter alternative to buttercream. Let me take you through this recipe step by step, with the easy to print version giving the recipe details.
Baking is effective therapy. For me it is incredibly relaxing. No matter what I am going through, how messy and out of control my kitchen (or life) seems, as soon as I get out my mixing bowls and begin putting together a new recipe that has been mulling around in my head or bake something just because I like the sound of French Earl grey tea in my cupcakes, I instantly unwind. It’s not just about the sugar hit or opportunity to eat something indulgent. It is the process of creating. Of doing something with my hands.
With winter finally upon us I thought it was high time to do some of my favourite baking. I love all of the spices and flavours associated with the cooler months and keep dreaming up cupcake recipes that I will be trying over the coming weeks. I actually made these cupcakes as Mother’s Day gifts. I wanted to bless some special mothers in my life with home baked goodies on a recent trip away. I love the sweet ginger heart cookies on top of these moist and spicy cupcakes. They are super easy to make, adding a delightful touch to your gift box. Any gingerbread biscuit recipe will do, but I have included the recipe I used here. You can also change the shape of the cookie to suit any theme.
Wow! …is all I can say about the incredibly fabulous colour palette chosen by the stunning bride who ordered this cake. It has been almost 23 years since I had to make a colour choice for my wedding, and I hang my head in shame as I admit that I only got as far as …wait for it…….yes,
burgundy.
I know. There are no excuses for a colour like that. Ever.
My only concession , which my bridesmaid recently pointed out to me when I was lamenting the hideous colour scheme I chose for my wedding, was that we got married in the early 90’s, which is basically the tail end of the 80’s and burgundy was the hot colour of the Federation fad. Remember federation green….? SO I was actually right on trend. That made me feel better….sort of.
Anyway…oh if I could only do my wedding all over again! How many 80’s/90’s brides have made that wish?! My point being that this sexy shimmery hot pink would probably hit the top of my list. I adore everything about this colour scheme. Bohemian chic/ berrylicious/deep pinks/shimmers of gold….absolutely stunning. I have no photos of the bridal party, so the cake will have to suffice. But trust me when I say the whole wedding was brilliant. It was set to take place in a picturesque garden, but unfortunately rain forced us all inside. Let me say there was grief. I was going to set up the dessert tables under a sprawling tree, using suspended wooden slabs tied with crocheted ropes hanging from a branch to hold the cupcakes. I bought the most glamorous hot pink shimmery sequin tablecloth and the coolest deep pink 70’s brocade bedspread to use as another cloth over my tables. It was all set to look spectacular.
My heart went out to the bride. Actually, my heart broke for the mother of the bride. She had worked tirelessly preparing all the food, thinking through every detail and setting up every element of all of the food and drink stations. She is nothing short of a legend really.
And it rained. Far from the greatest disaster in the world, but right up near the top of the wedding disaster list. After a few tears, hugs and reassurance, we all set to work to whip up a sensational indoor wedding and reception at the same venue. All worked out well in the end, as it usually does. The bride, as I mentioned before, was like a shining angel. She was beaming and the whole occasion was a privilege to be a part of.
So without further ado, here is my Bohemian chic wedding cake, complete with gold paint and feathers. Thank you dearest Amy, for letting me be a part of such a wonderful day.
After an exceptionally busy week, I think it is time to share these delightfully whimsical dragonfly cupcake toppers that I made for a 21st celebration. Loving the teal and orange combo. Makes them pop!
A delicious combination of crushed mint cream biscuits mixed into a chocolatey cupcake with peppermint cream cheese frosting on top. Perfectly refreshing when you want something a little bit different to satisfy the sweet tooth.
