Sweet enough already?

How many sugar pots can a girl own? I love the one I've got....

But I've just found another one from Anthropologie that's lovely too...

Time for tea

That's what's happened this afternoon so far.

That, and panicking because I can't find one of my fat quarters that I need for my next project. Work borrowed some of my FQs for a photoshoot last month, and I have a distinct feeling that the FQ in question was included in the bunch - suggesting the photographer decided to keep it. Or, is just useless and didn't give it back. I am beyond annoyed.

A trifle excited

The Royal Wedding was a week ago and it was brilliant. I think I'm late with this blog post as the excitement hasn't quite worn off yet...

Being a good day to be British, I made cucumber sandwiches (and ham ones for those who have to have meat), a gorgeous Victoria sponge cake with buttercream and jam filling, and a traditional sherry trifle. Yum!!! It was a brilliant spread, topped off with copious cups of tea and cream soda.

I timed the cake needing to come out of the oven at the exact moment Kate would arrive at the church, so there was some mad running between lounge and kitchen to both catch a glimpse of the dress and prevent the cake from burning at the same time. Luckily I managed both.

Lots of Easter eggs...

Lots of Easter eggs..., originally uploaded by Missy Cookie Monster.

Maybe I bought me and the Boyfriend too many chocolate Easter eggs... and this doesn't include the ones from our families... This lot should keep us going until Christmas! We're doing well though - it's Tuesday and we've only eaten three small ones. And a couple of Creme Eggs. Nom.

Cakes in eggs

Yesterday I made Easter cakes, inside egg shells...

I pierced the eggs and emptied the contents, and made the holes a bit bigger. After making the mixture, I used a piping bag to fill the eggs up about 3/4 full (although, after seeing how much spilled out during baking, I think 1/2 full would work).

To eat, crack the egg shell and marvel in the egg-shaped cakiness.

I got the idea here.

I followed the recipe there, but I didn't like the method at all. It seemed alien to mix the sugar and egg, and then add the butter to it - that's completely the wrong way round and didn't seem right. I don't think the cakes taste that brilliant, so if I did this idea again I would use a better cake recipe. And I'd mix the butter and sugar together first.

I think a little dollop of lemon curd, or butter cream, in the middle of the mixture would work really well.