In the Pantry
A couple of weeks ago Edd (from Bake Off) and I attended a jam making session hosted by Stoves and the WI in London. Jam is something I’ve only started doing properly this year, it always seemed the height of domesticity to me, which is why I never gave it a go!
Thought I would just do a quick post on how to make your own lovely cupcake toppers. I used these little bows on sticks for my miniature cakes in The Great British Bake Off.
I’ve always been a crafty kind of person, taught to me by my lovely Mum!
Yes yes, I’m ready for you to lynch me with all your squeals of ‘it’s nowhere near Christmas’. I don’t care I love Christmas, the sooner the mince pies are in the shops the better as far as I’m concerned! I’ve got my tree up already – haven’t you?
I’m famous for my Lemon Sponge cakes but what makes them super special is my very own Super Zingy Lemon Curd.
Zest and Juice of 6 Lemons
450g Caster Sugar
Makes 1litre of Lemon Curd.
Step one is to zest all 6 lemons, so I’ll meet you for the next step in half an hour!