Hi everyone,
Back in February, I made a cake for my niece’s birthday, this one in fact:
Anyway, I’m a member of ‘Baking Mad’, and I submitted the picture in a competition and won a runner up prize of a £50 lifestyle voucher 😊
There are loads of retailers you can spend them with, but I made a beeline for ‘Hobbycraft’ and spent £25 of it!
I replenished my flavoured icing sugar, got myself another ‘baking belt’ (these are sooo good!) some pinking shears, An A4 paper trimmer to replace the one I broke, and some silver twist ties 😊
I haven’t been baking too much in this hot weather, and forgot to take photos of the few I did make (blame the heat and the hormones!)
What I have been doing is making desserts. For a quick and refreshing fruity, mousse come cheesecake, it couldn’t be more simple:
You will need:
200 ml double cream
60g mascarpone at room temperature
50g icing sugar
Flavouring
Fresh fruit: I’ve been using blueberries and strawberries
Cake scraps
Whip the cream with the sugar until soft peaks
Add flavouring – if you use Sugar and Crumbs flavoured icing sugar like I did, omit this step
Add the mascarpone and whip just until combined.
At this point, you can also add food colouring if you wish.
In 4 individual ramekins or dessert glasses, crumble a layer of cake scraps (I had some lemon drizzle) You can skip this step or use digestive biscuits if you don’t have any cake.
Plop a heaped tablespoon of the whipped deliciousness over the cake, then add your fruit, whole if small berries, chopped if anything else. Continue layering until you’ve reached the top (or run out!) Garnish with fruit if you want it to look pretty, then either dive in or refrigerate.
These are so yummy!
Blueberries and strawberries are so sweet and juicy at the moment, and they’re a ‘Superfood’ apparently!
In the interests of finding my waistline again, I’m going to experiment with some low fat creme fraiche today. I’ll let you know how it goes 😊
In the meantime
Stay safe and healthy
Debbie ❤
Baking for Therapy 