Lemon Drizzle Birthday Cake

My baby girl is five years old.  Five… I can’t quite believe it.  I remember the night she came into the world.

We were getting ready to go to bed for the evening.  I laid down in bed when suddenly I felt a huge gush of water.  I was in shock and stumbled into the bathroom. It was happening! It was really happening!!

I had had back low pains all day and that “feeling”.  My goodness, I remember googling “when do you know you’re in labour?” about a million times and most of the articles simply said “you just know”.

I hate to tell you this, but it’s true. You just know.

I had an urge to walk.  I know how weird that sounds.  The back pain was very similar to period pains, but a prolonged version – it never ceased but stayed there throughout.   I told my husband I had to walk around, so us and Jackson ended up walking around the block several times.

I had planned to stay home for as long as possible but as there was meconium in the water we had to go into hospital. As a VBAC candidate and having had meconium in the water, I was set up with my very own midwife who looked after me throughout it all.  She was so caring and kind, strong and encouraging and really helped me through the rushes of pain.  I’m not going to the lie, the gas and air also helped! In all, apart from the consultant and midwifes arguing about how much syntocin to pump into my veins, the birth was pretty uneventful up until 10 centimetres.

Baby Maggie’s heart rate suddenly dropped and she and I were whisked into theatre for an emergency c-section.  I was disappointed in having had an assisted birth (since I was a VBAC girl – there is nothing wrong with a c-section birth!) but utterly delighted at the sight of our perfect baby girl.

Out came our beautiful redhead.  Caring, passionate, fearless – a one of a kind.  She’s artistic, sensitive and clever and I really couldn’t be prouder of this little girl.

Starting school last year, as a tiny little four year old, she took it all in her stride and just got on with it.  She did remarkably well, and somehow managed to keep up with her older class mates.

Maggie  loves baking (YAY) and often wants to help me in the kitchen.  This year we made her birthday cake together – a Lemon Drizzle Cake.

This was super easy to make! She loved helping me squeeze the lemons and measuring it all up.  Definitely one to make with your kids.

Here is the recipe we used:

Maggie’s Lemon Drizzle Cake

img_5767Ingredients

  • 175g self raising flour
  • 175g caster sugar
  • 175g unsalted butter
  • 3 eggs lightly beaten
  • 1 teaspoon baking powder
  • 1 lemon, finely zested and juiced
  • 3 tablespoons granulated sugar

For the buttercream

  • 75g sifted icing sugar
  • 50g unsalted butter, softened
  • 1 lemon, juiced and zested

Method

  1. Make sure you eggs and butter are both room temperature before you start.
  2. Pre heat the oven 180 C / 160 C fan / Gas 4. Lightly grease and line the base of two 18cm (7 in) loose bottomed tins.
  3. Gently mix your dry ingredients – the flour, sugar, baking powder and lemon zest into the mixer bowl and mix to create a smooth batter.
  4. Add your wet ingredients – butter, eggs and finally lemon juice.
  5. Evenly distribute the batter between the tins, level with a spatula and bake in the preheated oven for 20 to 25 minutes.
  6. While the cake is baking make the lemon drizzle syrup. Put the granulated sugar into a bowl, add the lemon juice and mix together to create the syrup.
  7. Once the cake is cooked remove from the oven and place the tins onto cooling racks. Select the best cake for the top tier and drizzle with the lemon sugar syrup. Leave the cakes to cool before removing from their tins and remove the base and lining paper, return to the cooling racks.
  8. For the buttercream icing, sift the icing sugar into a bowl, add the butter, lemon zest and about 1 tablespoon lemon juice. Beat the ingredients to create a stiff cream; add more lemon juice in small quantities to slacken the cream until it is smooth and pliable enough to spread.
  9. We tried a “naked cake” effect.  To do this – evenly spread the lemon buttercream onto the bottom cake.  Make sure it spills out over the sides. Add your top layer and gently spread the buttercream to the sides.  Keep going until the bottom and sides are somewhat covered.  Then add buttercream to the top tier. It’s much easier then it sounds and there are some brilliant “how to-“ videos on YouTube.
  10. Decorate the cake!  Maggie LOVES unicorns and I found some great DIY Unicorn festive kits on Amazon.
  11. Enjoy!

 

Love, Jess

❤️

 

Walnut and Coffee Birthday Cake

We had an amazing day yesterday celebrating Brooks’ birthday.

We ventured to a new restaurant at The Grove, Hertfordshire on the Saturday (a review to follow) and on the Sunday was spent in our local park.

All in all – a lovely birthday weekend.

We’re so lucky to live in the beautiful countryside with so many parks and lakes nearby. We used to live in London for years, but once we had Jackson we decided to move further out.

It’s honestly been the best decision for us as a family. (Albeit I miss London terribly of course! Luckily it’s only a 20 minute train ride away!)

Anyway. Cake.

I tried a new cake recipe! Brooks’ favourite cake is Coffee and Walnut cake so that’s what I made. The result was super tasty and I’ve shared the recipe here:

Ingredients:

• 225g butter

• 225g caster sugar

• 4 eggs

• 50ml strong espresso coffee

• 225g self-raising flour

• about 75g walnuts

For the buttercream topping

• 125g unsalted butter (room temperature)

• 200g icing sugar

• 50ml strong espresso coffee

Decorations:

Walnut halves and any chocolate bars you like. I used Wispas, Mini Fudges, Minstrels, Ballerina cookies (Swedish cookies – similar to a Chocolate Jammy Dodger), Mini Reese’s Cups, KitKat.

Method

1. Preheat the oven to 180C/350F/Gas 4.

2. In a bowl, beat the butter and sugar together until very light and pale.

3. Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg.

4. Add the espresso to the mixture and stir well.

5. Add the flour and walnuts and stir well to completely combine.

6. Spoon the cake mixture into two lined and greased 20cm/8in cake tins.

7. Transfer to the oven to bake 25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.

8. Remove the cakes from the oven and leave to cool on a wire rack.

9. For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light.

10. Add the espresso and mix well.

11. Spread the buttercream over the top of each cake, then place one cake on top of the other.

12. Decorate the top of the cake with walnut halves as well as all the favourite chocolate bars!

Holy Mackerel – Alfie’s Party

Holy mackerel. What a party! 💙 Today we celebrated Alfie with lots of our family and friends. 

As usual I was running around all over, (#threekids) but we all had such a lovely time.  The kids had decided we should have a Under the Sea theme. 

I love a party theme.

To be fair, I love a party. In fact, if you know me well you’ll know not only do I love a party, but I particularly organising and planning a party. Any kind of party! 

The morning was spent sorting out the party food and decorations. 

Ocean Blue Scallop square dish
Ocean Blue Scallop dish

Honeycomb decorations
Honeycomb and Fan decorations

 

 

I got most of the decorations and balloons from eBay and some of the helium balloons from Morrison’s. Their party section really is excellent and good value too. 

I’m in love with these honeycomb decorations. And you can order a set in a colour scheme which is so handy too. I chose blue green and then bought some Aqua blue shade fans to go with it. 

We put popcorn in little buckets and added a sprinkle of mermaid glitter. 

Popcorn in a bucket y’all
Mermaid sprinkles. What’s not to love?
A banner just for Alfred

We had personalised Alfred banners and Blue 1st birthday balloons. (You can never have too many balloons in my mind) 

I love serving salads at parties as it’s simple to make for big numbers and easy to individualise by adding a few ingredients here and there. 

Also. Salads mean I can have lots of cake for dessert. Win – win.

Today was no different and this is one of the salads on the party smorgasbord.  

Roasted pumpkin and sweet potato salad

This super yummy (and healthy!) salad is made up with green leaves, spinach, roasted pumpkin, roasted sweet potatoes, walnuts and pomegranate. 

Drizzle some balsamic glaze over and you’ll be all set. 

Another popular salad is a broccoli coleslaw salad with roasted cashew nuts and dried cranberries from Costco. It’s simply divine and a firm staple on all our party tables.  

Sandwich cutter – dolphins and ❤️

As well as some good old sausage rolls I also made ham and cheese sandwiches in the shape of dolphins for the kids that all went down very well. 

Under the Sea Quiz. Kept the adults busy for ages – result

Alfred’s granny had made all the cakes and they looked and tasted amazing!

Cupcake Fish Cake
Vanilla sponge cake
Chocolate cupcakes with vanilla icing and edible sea creatures on top

And how about this weather we’re having?!We were sitting outside, in the sunshine, whilst the kids were running around playing in the garden in October!

We couldn’t have asked for a better set up. 

That sky…

Now it’s time to put my feet up, have some bubbles and catch up on Strictly. Happy Saturday everyone!