Last Saturday I woke up thinking “where did all the time go?” I looked behind the sofa, nothing. Under the bed? Nope, not there either. At the bottom of my handbag (a common hiding place for other necessities such as keys, lipstick, spare change)? Nuh uh!
I had to face the startling conclusion that the time had just gone. Poof. Another year, another notch on the wall. But birthdays are not supposed to be about doom and gloom! So despite the time sucking black hole following me around, I put on my apron and started baking for my annual afternoon tea party!
I had been secretly planning this for weeks and had hoped to have my tea party outside in the garden. But as E.E. Cummings would say, the world was “puddle wonderful” as the heavens opened for an almighty deluge. So the garden was not to be, but at least it cooled down so that the heat from my baking wasn’t so uncomfortable. See? Always a silver lining!
On the menu was:
and of course…
(and yes, I can see my wonky layers! I didn’t realise chantilly cream was so unstable!)
I was particularly proud of my Violet Cream Cupcakes which came to me in a flash of inspiration. When I was in Adelaide recently, I fell in love with Haighs’ Violet Cream Chocolates. I loved them so much that I got to thinking… I had made Elderflower cupcakes, rosewater cupcakes, why not Violet ones? Furthermore, why not make chocolate cupcakes with Violet Buttercream Icing so that they would be Violet Cream Cupcakes? Brilliant!!
Thankyou to all my lovely friends who made it last Saturday and thanks also for the birthday wishes from those who were otherwise engaged. I had a wonderful time and I hope you all did as well!
So my lovelies, what food do you love to eat on your birthday?
(p.s. I think my camera lens might have been a bit grubby. Oops.)
Violet Cream Cupcake Recipe
Chocolate Cupcake Recipe – from the Hummingbird Bakery Cookbook
100g plain flour
140g caster sugar
1 1/2 tsp baking powder
40g unsalted butter
120ml full cream milk
1/4 tsp vanilla extract
1. Put the flour, cocoa, sugar, baking powder and butter in a bowl and mix until you have a sandy consistency
2. Whisk the milk, egg and vanilla together in a separate bowl
3. Pour half the milk mixture into the flour mixture and beat until smooth and combined
4. Slowly pour the remaining liquids in and beat until smooth
5. Spoon into paper cases and bake for 20-25 mins on 170 degree celsius
Violet Buttercream Icing
250 g icing sugar
80g unsalted butter
a dash of violet essence
purple food colouring
1. Beat butter and sugar until combined
2. gradually add milk until desired consistency is reached
3. Add a dash (maybe half a teaspoon) of violet essence and mix well. Add more essence as desired (bear in mind that if you are making this in advance the flavour will intensify the longer they are left)
4. add food colouring until desired colour is reached