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Secret Snatch Cakes

So baking, yeah we’ve not for a while…

But there are reasons! Good, good reasons! (well, some reasons)

Basically, the boys got totally caked out…they’d rammed in so many tarts and financiers they were actual cake boys.

So, we’ll be posting the wedding/birthday/barmitzva cakes but if you’re looking for some shitty cupcake variants it’s probably best to piss off now.

So what is this about?

Well…sometimes baked stuff is not just for shits and giggles. Sometimes it is totally NECESSARY!

Because we eat a plateful off the floor next to the kettlebells...not on the sofa watching Grey's Anatomy.

Because we eat a plateful off the floor next to the kettlebells…not on the sofa watching Grey’s Anatomy.

Mykie was competing in a kettlebell lifting competition (I know, random, rite?) with two events split hours apart.

Mykie is a fussy eater and gets totally hangry. (like The Hulk but little, less verdant, more gay, more hair product)

Feed me or this kettlebell is heading straight at your head.

Feed me or this kettlebell is heading straight at your head.

With stuff to do at a comp…like cheer, warm up, gossip…let’s not even mention the time for costume changes… (you get totally sweaty and who wants to stay marinating in their own juices?) well the point is there is no time to pop out for an egg white omelette and a Harvey Nick’s breakfast martini, is there?!
So plans people, you gotta have the plans!

The high protein, portable, sweet treat…SECRET SNATCH CAKES! 

Right, let’s be real, these aren’t going to rock your world or anything but they are so easy, a bit delicious, filling and don’t require refrigeration (anyone else chomped on a pack of warm chicken? Samonellicious!). Kettlebell lembas!

Snatch Cakes

  • 70g When Protein (we use optimum nutrition vanilla ice-cream flavour (fucking delicious))*parenthesis within parenthesis? living on the edge at Wondercat*
  • 30g Wheatgerm
  • 2 Eggs
  • 50g Peanut butter (the good shit, at least 97% peanut with no added sugar)
  • pinch o’ salt
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 10g flour of some description
  • Xantham gum IF REQUIRED (if you are using gluten-free flour you’ll know the deal)
  • sweetener to taste (make sure it’s one that can be baked with!)
  • splash of milk
  1. beat peanut butter and eggs
  2. stir in everything else
  3. if it’s really thick and goopy, add a bit more milk
  4. plop it into some kind of muffin/cupcake tins
  5. bake at 150ºC for between 12 and 20 minutes depending on the size of your baking, erm…holes?

    These are our small holes. I can get my face in them.

    These are our small holes. I can totally get my face in them.

That is it.  You can’t really go wrong…well you can…  We used super tiny silicone block moulds so 12 minutes was long enough…we made a batch and  baked them longer and they were so dry and claggy they sucked your face in like a raisin…so don’t over bake.

OK, who ate my shit before the pics were taken?

OK, who ate my shit before the pics were taken?

 

Laters!

Logo Master

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Quick Bake: What’s better than men and chocolate?

So hello and happy new year!! We trust you gobbled more than your fair share of festive goodies over the holidays?

ooh, a pedestal compote of men...never said that before.

ooh, a pedestal compote of men…never said that before.

Maybe like us, you are now into January, full of good intentions of healthy eating…but let’s face it…it don’t feel good does it? The feelings of temperance and virtue from your steamed chicken salad don’t quite compare to the memories of the bucket of Lindt reindeer you scoffed. It’s time to give yourself a little, tiny break and treat yourself. We’re not going crazy now, just a little somin’ somin’ to take the edge off! How about a batch of tiny delights from Christmas leftovers and larder scraps (yes, we are full of domestic smugness). So ladies and gays, how do you like the sound of a mouthful of hot, spicy, chocolate man parts?

Hot and spicy chocolate men bites

that's it baby, climb down and dance for me

that’s it baby, climb down and dance for me

  • 40g butter
  • 20g dark chocolate with orange
  • 20g dark chocolate with chilli
  • 25g caster sugar
  • 33g plain flour
  • 1 large egg
  • 1/4 tsp mixed spice
  • 1/4 tsp vanilla extract
  1. Melt the chocolate and butter (we microwaved it (slowly, don’t blame us if you blow the thing up and burn your house to the ground))
  2. Whisk the egg and sugar until light and pale
  3. Fold everything into the egg mix.
  4. Pour into little silicone moulds
  5. Bake at 170ºC for about 10 minutes

A little bite of something nice! Fuck the rice crackers and carrot sticks. This is really quite an awesome recipe that makes a little batch so even if you go a bit Christina Aguilera and eat the lot, it’s not too much of a crisis…more clinging on to the side of the wagon than falling off face first in the horse shit and dirt.

wrapped up for Chads...if that doesn't work as a hint for some hot, hot lovin', we're gonna have to invest in a cream filled cock mould.

wrapped up for Chads…if that doesn’t work as a hint for some hot, hot lovin’, we’re gonna have to invest in a cream filled cock mould.

So on that pleasant note, good luck with any resolutions and 2013 plans!

Laters!

Logo Master

Pissedmas Quake

Hello hello hello…

So, like Reese’s Pieces, Turduckens and erm…Captain Planet…good shit can come from smooshing stuff together…and who doesn’t love a portmanteau???

Here at Wondercat we have been learning to quill with paper…could we combine quilling and caking??? Do we dare?

We done dared did!

So here’s this years cake, unveiled at the annual Chadong Christmas Champagne Soiree…

The cake was basically based on Delia’s cake ratios but with tropical fruits and coconut…I won’t be adding coconut again as it make the cake crumbly like Cheshire cheese.

image image (8) image (6) image (5) image (4) image (3) image (1) image (2)

The white quilling we were very happy with…the black, not so much.  The black petal paste was a bit dry so didn’t roll as nice or smoothly.

But still, quilling + cake = QUAKE! To be eaten with a spork.

Oh and why we are going down this cabbit  hole…

a few of my favourites…

Tranma

Crapkin

Brony

Minja

Woon

Merry Christmas and Happy New Year!!!!!

image (7)

Wondercat is back baking! Chocolate Peanut Popcorn Cake

Well hello, long time no see!

Where exactly have we been for a year you may be asking…or not.

We thought we’d play it safe for a good few months and hole up in the Wondercat Apocalypse Bunker-just in case the world turned to shit or something…luckily, Obama is still president…bazinga!

OK, that may have been a lie.  Baking and then writing about baking takes a fair bit of time and dedication…after not hearing from the Great British Bake Off we got a little bit meh about the baking thing…did you watch it BTW??! OMG we were soooooo Team Brendan! If that man doesn’t do drag cabaret at the weekend I’ll eat my litter tray. In the end, the best gay won I suppose.  The closest  we’ve come to baking recently has been making these Halloween delights…

secret 5-a-day

It was Mr Whitworth’s birthday so Team Chadong decided to cook for him…the boys asked me to whip up a little something for dessert.  The concept is based upon an after dinner truffle the Chadongs had at the Lucullo Terrace – a dark chocolate truffle with finely ground popcorn in it…fucking amazing!  Oh, and after dinner the boys ran into our baking idol Eric Lanlard in the hotel! Maybe Mykie was a little tipsy and a touch starstruck and perhaps pestered the poor man for an autograph (whilst pulling out a camera?! replace tipsy with ridiculously shit-faced)…the shame! Hang your head boy!

Eric must have been able to smell the dozen vanilla Martinis Mykie had guzzled…Mykie has the face of someone desperately trying to appear less drunk than they are…comedy.

Anyways, enough chatter…

CHOCOLATE PEANUT POPCORN CAKE

so that’s why horizontal stripes make you look fat.

Sponge

  • 240g SR Flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 105g unsalted butter, room temp
  • 105g whole nut peanut butter
  • 340g golden caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 185ml buttermilk
  1. Line a 6 inch *winks* round cake tin and whack the oven on to 170ºC
  2. Beat the butters and sugar together
  3. Add the eggs one at a time
  4. Alternate between folding in 1/3 of the dry ingredients then 1/3 of the buttermilk with the vanilla extract in it
  5. Bake for about 1 hour until a pokey stick comes out clean (you know the cake testing drill by now)

Ganache

  • 150g 70% dark chocolate
  • 150ml double cream
  • 50g peanut butter
  1. Ok we were totally lazy and just stuck the lot in a bowl, microwaved it for 40 seconds until the chocolate had started to melt and whisked the shit out of it as it cooled…job done.

Icing (not frosting, Rule Britannia!)

  • 50g popping corn
  • 50g butter, room temp
  • good pinch o’ sea salt
  • 50g icing sugar
  • 250ml whipping cream
  • the left over ganache from the filling
  1. Pop the popcorn (sooo much fun!) then blitz it to a powder and toast the powder in the oven until erm, toasted?!
  2. Beat the butter, sugar salt and popcorn powder until smooth
  3. Whip the cream to soft peaks
  4. Re-whip the ganache until lighter and fluffier
  5. Fold the ganache into the butter stuff and then fold in the cream

Decoration

  • Popcorn
  • Peanuts
  • 50g caster sugar
  • 1 tbsp water
  • pinch o’ sea salt
  1. Toast the peanuts and pop the corn
  2. Make a caramel by heating the sugar and water
  3. Pour caramel over nuts and corn and swish it all about…careful, the caramel is hot (We may have burned ourself by stuffing it into our pie hole before it cooled)

Assembly

  1. Slice top off cake to level (cake spoils! munch away!)
  2. Cut remaining cake into 3 equal layers
  3. Spread a layer of the ganache in each layer then chill in the fridge for about 10 minutes
  4. Cover cake with icing and smooth sides
  5. Pipe remaining icing around top and bottom edges
  6. Pile up popcorn/nut/caramel mix into a mountain of deliciousness in the centre of the cake
  7. Sprinkle on a pinch of sea salt

The cake went down well with Team Whitworth!  The mixture of squishy cake and crunchy popcorn was delightful…It tasted like the bastard child born from the erotic encounters of a gateaux and a chocolate bar. The Vanilla Duck could indulge as we’d used lactose free dairy ingredients…Wondercat is sooo very considerate of dietary needs (apart from those fucking vegans…oh and we’ll throw vegetarians under the bus as well).

Not the most refined looking thing we’ve baked but it was fucking tasty!

rotating the cake makes vertical stripes…which we all know are slimming.

So that’s it for now folks…I think we’re going to try for a regular bake schedule…possibly every two weeks? Our old schedule of twice weekly was frankly, fucking insane…cake lying around everywhere, cake coming out of peoples noses, hiding cake down the back of the sofa…

See you soon!

The “Miss Ayesha”

Hey kids!  So you may (or may not) have noticed we’ve been a bit posting-lite of recent…

Well the thing is, we have a job, and a life and grown-up stuff and erm…Skyrim, so Wondercat has been demoted to “when we have some time spare”.  Soooooo, having the week before Easter off work and a new kitchen on the verge of completion means it’s time to crack open the self-raising and turn the Kitchenaid up to 5!

cock-a-doo-de-licious

It was our dear friend, the fabulous Miss Ayesha’s birthday so what better way for the new kitchen to lose it’s cake-ginity? (It beats drunk on a Saturday night with a dodgy batch of cupcakes…oh, we went to our bitter place of regret again)

Miss A requested a chocolate and cinnamon flavoured cake…she also mentioned a colour scheme but we sort of disregarded that and free-styled…we wanted to make something like the lady herself; striking, glamorous, exquisite and sophisticated.

Behold the “Miss Ayesha”!

a pretty bird for a...

We can’t take all the design credit as it is based on a design we found on Google University…but I think ours is prettier!

a close up of my cock

The cake was a chocolate, cinnamon sponge with a touch of ginger and nutmeg…it was nice and moist due to our new Wondercat sponge recipe (the secret ingredient: Dairy Milk Philly!)!  It was split in to three layers and filled with Fortnum & Mason marmalade, a chocolate ganache (75% cocoa) then glazed with a maraschino and cinnamon syrup before coating with vanilla flavoured fondant.

We used white fondant which was painted on top in gold mixed with a bit of yellow (it did dry the icing a little making it crack a bit…something to work on), the sides were painted in red mixed with fuchsia lustre and the piping work was a dark brown royal icing using size 1, 1.5 and 2 piping tips.

still pretty upside down!

Hopefully we’ll get a chance for some Easter baking (we are itching to make some hot Atheist “A” buns) and manage to post about them…but Alduin ain’t going to kill himself.

Laters!

Wondercat Detectives: The case of the vanishing sugar

Over the weekend we baked a cake, a hazelnut and honey cake topped with spun sugar…or did we?

So, D & D were coming over for dinner and Wondercat was in charge of dessert.  We had a few ideas in mind, after fingering through a few of the new books than Santa brought us, he Maple and Pecan Cake from the Hummingbird Bakery “Cake Days” caught our eye; As we’ve been wanting to investigate their sponge recipe (it includes less budder more milk) for a while it seamed as good a time as any…(oh yeah, we say “budder” now…sounds tastier)

Hazelnut Honey Cake

we do enjoy a sticky nut

So we used the Hummingbird sponge recipe with a nut change, a maple/honey switcharoo and a splash of vanilla extract

  • 120g soft budder (mmm…budder)
  • 400g caster sugar (yes, this seamed a lot to us too)
  • 360g plain flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 360ml whole milk
  • 40ml honey
  • 3 large eggs
  • 100g chopped hazelnuts
  • 1 tsp vanilla extract (the good shit)
  1. mix budder, sugar, flour, bp and salt until crumby
  2. separately mix milk, honey, vanilla and eggs
  3. stir the two bowls of stuff together
  4. stir through the nutty nut nuts
  5. the book splits the batter into three 8 inch layers at 170ºC for 20-25 minutes…we whacked everything into a deep 8 inch tin and baked at 160ºC for just over an hour (until our cake probulator reached 210ºf (for some reason we always cook in Celsius but set the probe in Fahrenheit, dunno why, it’s a mystery (well not really))) *Wondercat: master of bracket craft* (but we don’t know what these ones [] or {} are all about)

So cake done, time to throw the book down and free style!

We filled the cake with a loose textured budder-cream *giggles* made with this stuff in place of budder (so is it really a budder-cream after all? *still giggling…no one else probably is*), icing sugar and a bit of whipped double cream to lighten.  We don’t have measurements, we just winged it until it tasted and felt right…there was a lot of tasting.

We covered the cake in a honey cream Chantilly which was pretty much just whipped double cream sweetened with honey and a little icing sugar to stabilise.

a cake with stuff on the inside and different stuff on the outside

Right, the basic cake scaffolding was in place, time for a bit of decoration! Some smashed up hazelnuts to cover the top, a flurry of piped cream around the edges and to finish, a nest of spun sugar (with a touch of honey) encasing caramelised hazelnuts…

like angel hair...if angels had sticky grossness on their heads...and were real

The sugar work was easy enough; we made a ridiculous amount of mess in the kitchen and managed to get a few sugar splinters (whoever thought an injury could be sooooo delicious?) and burns, and hot caramel in our ear????!?!?!!! We put the cake in the fridge as we went about the rest of our day (which is code for “play Skyrim”).  A few hours before dinner we realised a few blog pics should be taken…”That’s funny? I’m sure the sugar work was taller and more impressive before?”.  Snappy snap snap, pics taken, but we were puzzled by the shrinking sugar.  Just before dinner we checked again…IT WAS ALL GONE! GONE!  There was no sign of it! Not even a sticky puddle of remains (oh God! We’ve gone to our bad “The Snowman” place again).

see! all gone! and not even a hat, scarf and nose tangerine left behind

It’s not really a mystery, We bet you all know what actually happened to the sugar in the slightly moist fridge atmosphere… That’s right, it was aliens.  Aliens came down from the sky, got in the kitchen window whilst we were playing Skyrim and stole all our sugar…how fucking rude.

Alien abducted sugar aside, the cake was quite nice.  The sponge was lovely and moist (we think we may run a head to head “Vicky Sponge” vs “Hummingbird Milk Sponge” in the next few weeks), the filing and topping worked well, maybe they were a little on the sweet side TBH.  Slight concern with the crushed un-skinned hazelnuts on top giving a slight bitter taste…next time we’ll use blanched nuts.

hazelnut skins...our flavour nemesis...or maybe that was also extraterrestrial

So that’s the mystery of the vanishing sugar…the strands were demonstrably sharp enough to pierce human skin (splinter ouchies), the aliens saw this and decided to steal them for their nefarious human probing experiments…

the big gash wasn't the aliens, that was us

In your face Benedict Cumberbatch…in. your. face.

It’s beginning to look a lot like Christmas!

We are definitely on-board with the festive here at the bakery!

put some records on while I pour...

This weekend was time for our annual Winter Soirée; a time to catch up with friends and family and be merry! Tis the season after all!

This year we changed things up a bit.  Gone were the glazed ham, roast turkey and salmon…bring on the Bolly and canapés!  Of course, there were a few regulars…

The Chadong Christmas Cake and Mykie’s Mince Pies!

I do enjoy a table full of sweetness!

The Chadong Christmas Cake is the highlight of the baking calendar for us.  Not only do we try and improve on the taste of the cake each year but we also have a great time planning the décor!  The Cake is the centrepiece, the fruity glue that holds the evening together…it must be perfection (or as close as we can get given the restraints of time, resource and sanity).

run, run Rudolph!

This year we totally revamped the fruit cake which is usually just a Delia with a twist or two.  This year we wanted something different; something that still screamed fruit cake but lighter, fresher, and more appealing to the “fruit cake haters”.

The Fruit Cake Nativity

  • Mary: Dried Apricots
  • Wise Men: Dried Mango/Pineapple/Papaya
  • Baby Jesus: Maraschino Cherries
  • Angel Gabriel: Candied Mixed Peel
  • Joseph: Sultanas
  • Donkey: Pistachio Nuts
  • Shepherds: Lemoncello, Calvados, Apricot Brandy
  • Inn-Keeper: Honey

   As you can see, we made some big changes!  The cake batter was made with golden caster sugar a heap of vanilla and spiced with just a touch of cinnamon and a generous helping of ground ginger…light honey frivolity replaced dark treacly depth.

The design for this year was “Snow Stripe”; we wanted to create something rigid in design but with the Wondercat signature piping detail.  Over all it turned out OK.  There are a few areas that aren’t as surgically precise as we would of hoped for but in the time we allowed for decorating we will settle for good over great.

never such a blizzard before?

So, how was this mountain of blue hues received?  Pretty well!

It managed to retain the essence of a good Chrimbo Cake but really was zippier, lighter and brighter.  The tropical fruits and cherries    punctuated each mouthful brilliantly giving something more interesting than the traditional homogeneous treacly fudge of a classic cake.  This cake converted two “fruit cake haters” to total cake-munchers but the biggest compliment came from Moogi Leong; she rang the next day to say she really enjoyed the cake and that Grandma Glover (R.I.P.) would have loved it as she also wasn’t a fan of the traditional fruit cake so always had Dundee Cake at Christmas.  This had Mykie in floods when he hung up the phone…we are keeping this recipe (which I will post, promise) and dedicating it to the late, great Betty Glover!

a cake for my Grandma...*sheds a little tear*

The mince pies we made using the Cranberry Mincemeat of the previous post but once again we gave things a shake!  In place of the ground almonds in the sweet shortcrust pastry, we used THIS to give a richer, more nutty texture and taste.  It added a slightly wholemeal feel which contrasted nicely against the sweet cranberry and citrus tang of the filling…yummers!

If only really snowflakes came with pies attached...

The evening was a blast!  Wonderful to see everyone and ramp up the Christmas spirit!

Santa Baby, stick a fruit cake under the tree...

Not long to go now folks…Santa’s coming!!!!  Raise a glass to friends and family both living and departed and celebrate!!!!

 

Psycho Sunday: Gateaux Joely

This afternoon was spent eating cake and discussing psychopaths whilst sat in a rocket ship…

tea, a good book and cake...sorry; tea, a good book as cake.

No lie, all true!  It was Skeplit: Psycho Sunday and we were discussing Jon Ronson’s “The Psychopath Test”.  The new and much improved location for Skeplit is the Rocket in TV21 Manchester! Meeeeeeoooooooommmmmbbbbbrrrrrrrrrrrrrrrpppppuuuuuuuuuuuuuuukkkkkkk (that’s my rocket noise)

A rocket...with tables and chairs inside...and Ren & Stimpy playing on TV.

It was also a chance to present Ms Joely with her belated birthday cake.

I wanted to make a cute, personalised cake so I picked a few things that come to mind when I think of her.

  • 1) Tea: She enjoys a nice cuppa.
  • 2) Book: She is the author of the AMNAR book series.
  • 3) A charm quark: subatomic particle and subject of her twitter name…also a cute toy from Particle Zoo

subatomic in size...huge in cuteness

  • 4) Chocolate: Her cake flavour of choice

So, here’s what we came up with!

Gateaux Joely

Chocolate Cake with Dark Chocolate Ganache and Caramel Sauce…all concealed in pale blue and white (no easy task!)!

Joely as three edible things...

I have to say that the book and the quark were not too difficult to construct…the teapot on the other hand was a total mother fucker!

son of Keldar

did I almost make a chocolate teapot?

I think Joely was happy with the cake and it was all gobbled up whilst discussing psychos…in a rocket ship…did I mention we were in a ROCKET SHIP!?!?!

strange lighting, that's rocket ship ambiance

half om nomed

I haven’t included the recipe but if anyone wants chocolate num num, I’ll post it as a follow up.

Wondercat CEO inspects the merchandise

I’ll sign off with a basket of cat…

Wondercat CEO got sleepsy

Have a nice week everyone!

Boxes of things…

Our internet had been kicked in the cooch and was limping along this weekend…

So just a short post now we can upload pics again…

Box of cake = Edible

 

Box of cat = Non-edible

Have a lovely week everyone!

Hope you all enjoyed the Indian Summer! (No one has said that this year, they say it every other year the sun sticks it’s face out around October!)

 

Mocha Maple Marble Cake

Mr Simon has a new job! His wig has got a lot bigger…we’re talking Dolly Parton full on bouffant! Go Simon!

this isn't Simon, it is a teddy bear

As a congratulations treat, The Wondercat Bakery made him a little cake.

that damn bee has been noshing on my cake

We’ve been wanting to play about with ring marbling for a while and with the arrival of my order of Lorann flavour oils (OMG! Amazing BTW!) it was time to get mixing those colours and flavours!

oh, swirly! you may be wondering about the bee...me too.

I still have a huge selection of speciality coffee beans around so I went for a Java Kalibaru based coffee syrup and butter cream to add some pizazz (did I just say pizazz?). 

Mocha Maple Marble Cake with Java Karibaru

  • 110g SR flour
  • 110g butter (at room temperature)
  • 110g golden caster sugar
  • 2 eggs
  • 1 tsp baking powder
  • pinch o’ salt
  • 10g cocoa powder
  • a few drops vanilla extract
  • a few drops of maple flavour oil

straight from the oven...swirly as a piggy tail

  1. Throw everything apart from the cocoa and flavouring in a bowl and whisk until light and fluffy
  2. Separate mix into two
  3. Mix cocoa and vanilla into one half
  4. Mix maple into the other half
  5. Put mixes into piping bags
  6. Pipe alternate blobs on top of each other into lined cake tin
  7. Tap tin on work-surface to settle and remove air bubbles
  8. Bake for 30-40 minutes at 170ºC or until about 98ºC internal temperature (my probe was out of batteries so I had to wing it!)
  9. Leave to cool 
  10. Level cake and cut in half…chow down on the off-cuts (Mmmmmm spoils of baking)!

    it appears the piggy tail was mine...I got all oinker on that bowl of cake spoils

  11. Brush bottom layer with coffee syrup
  12. Spread a thin layer of coffee butter cream
  13. Plonk on the top layer
  14. Spread with coffee butter cream
  15. Decorate (we used chocolate piping gels we had lying around)
  16. Present to loved one
  17. Indulge in sexytimes

Coffee Syrup

  • 100ml of coffee of your choice (I used Java Kalibaru which has a nummy dark roasted chocolatey taste)
  • 50g brown sugar
  1. Heat in a little pan until sugar disolves
  2. Leave to cool

Coffee Butter Cream

  • 50g softened butter
  • 100g icing sugar
  • 2 tbsp coffee syrup
  1. Whisk together until light and fluffy (do not eat…or make double and have a total lickfest with the bowl)

where is the cake fork?...in my hand, ready to strike

So the marble effect looked less ringy and more marbley but the colours contrasted well and the flavours were scrumptious (I have been putting maple oil in EVERYTHING!).  The coffee butter cream was nicely flavoured so don’t go too wild with the joe as it’d be soooo easy to get all coffee overkill.

The most important things was Simy liked it and was very grateful (if you know what I’m saying ;P).

this is Simon, not a teddy bear...how sexycute is my husband?!

I’m going to be making more versions of this I think but with different sponges to see what’ll happen…maybe angel food cake with a red velvet?  It could all end in disaster…silver lining; we get to eat the evidence of our failures!

I want more plates that are shaped like stuff

no cake for me...I was happy with the wine...

Happy Baking!