Lots of parties.

Almost into the third week so here’s two weeks in one before I have to do three weeks in one!

There was a fifth birthday in our house this week and lots of parties to celebrate so both weeks the baking in the house was cake. Last week I made pumpkin cupcakes which were also seasonal.

This week it was birthday cake.

This is just a regular sponge cake made with the same weight each of self-raising flour, sugar and butter or margarine as 3 eggs plus a teaspoon of vanilla essence. The batter was split into three bowls and each one coloured with a different gel food colouring. When baked and cooled it was iced with shop bought buttercream icing and covered in rainbow sprinkles.

Slice of rainbow cake with sprinkles on top

Pumpkins are in all the shops at the moment. It’s a bit soon for carving if you want them to be still fresh on Halloween though plus I hate all the waste so I’m always looking for ways to use what’s emptied out for carving. This recipe requires pureed pumpkin which can be made by baking the pumpkin then removing the seeds and skin or by removing seeds and skin and then boiling the chopped up flesh. It needs to be well strained to remove as much water as possible before being pureed.

I used this recipe which is easy to follow and required things that were already in my cupboard.

The wet ingredients are mixed in a food processor then added to the dry ingredients.

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I found it a bit of a liquid batter which made a challenge for getting into the cupcake cases. Best method seemed to be pouring from the bowl which also works your arm muscles! Which explains the messy cake tray.

img_20171018_211146.jpgI needed to make dairy free icing rather than cream cheese icing but apparently failed to photograph after I iced so this is the finished cupcakes. Without the icing, they were almost like muffins. The taste team approved as did the party guests. If I get time and another pumpkin I might try for a low sugar version.

 

 

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Emotional

DSC_1187This blog is about cupcakes a little bit but it’s also about friends and family and how feelings are ok. I made so many cupcakes this week, vanilla ones, chocolate vegan ones, even gluten free ones which tasted good. Why? Because it was my birthday (an age with a 0 in it) and I wanted to celebrate having reached a point in my life where I have friends I can count on and who I love to spend time with. I wanted a party where I didn’t have to be the centre of attention because my friends know and love me just as I am and where I could show them how much I love them all with cake. Because I’m not always good at expressing myself but I’m good at making cake.

I am also blessed to have many lovely and loving people in myDSC_1188 family (not least my wonderful mum who supported me through all of the stress and shopping and organising and cleaning) and the same day was filled with many emotions as my kind, principled, loving father-in-law passed away. Even when you know that someone is very ill and have plenty of warning it’s still a shock when that moment comes. So there was sadness, I will never see his smile again or hear him say ‘ah they’re alright’ when I tell off one of my children. We will miss him more than we probably know. But there was also relief as his pain is over and he’s at peace now and he died with all his children and his partner and sister around him in his own bed knowing he is loved. And even surrounding the sadness there was joy. The joy that we knew him and have many wonderful memories and the joy that comes from the comfort of your friends sharing the downs as well as the ups with open and loving hearts.

Life is full of beginnings and ends and celebrations and hard times and all of the mundane day to day in-between. But if life is also full of love all of those times and all of those feelings are OK. It’s OK to be happy and OK to be sad sometimes and it’s OK to share that with each other.

Making so many (over 100) cupcakes meant freezing them before icing them on the day.

Which worked really well except that chocolate cupcakes’ wrappers peeled away as they defrosted. The gluten free cupcakes which finally worked well and tasted good were made using Doves Farm gluten free self-raising flour with their own recipe https://www.dovesfarm.co.uk/recipes/fairy-cakes/

I also made vegan and gluten free scones – more on that next week!