May has been the month for birthdays, and it was Mother’s Day. Who can’t resist a little cake or biscuit to give to mum with her cuppa in the afternoon, spoil her a little
I relish the quiet time I have in the kitchen when the boys aren’t home. I don’t tend to have anything on in the house to distract me as I love the quiet. Don’t get me wrong there are times I have turned Spotify up so loud while baking, that I thought my neighbour would be banging on the door.
My lovely boys gave me a tea gift pack for Mother’s Day from Tea at Henry’s a great small boutique tea online tea store in Cairns Queensland. Inside this lovely box was a French Earl Grey that smelt amazing. I thought the best way other than to drink this divine tea was to bake with it. I made little French earl grey madeleines – these were so delicate and the earl grey flavour was very subtile. So yummy…..
Baking has always come naturally to me, I love the way ingredients come together to produce a beautiful cake, delicate meringue or the most chewy of biscuits. Unfortunately there is a biscuit recipe that just eludes me and as much as I practice baking them, I always fall short.
Macarons are just this for me, they are my Kryptonite. I am a perfectionist when it comes to tackling new recipes and I thought after a few years of not having made a batch I thought I would give it a try again. These are also my 7 year olds favourite biscuits. So I threw caution to the wind and jumped in boots and all. Here is a picture of the ones I made. I used the Australian Women’s Weekly Cookbook recipe for the raspberry and white chocolate macarons. I was happy with how they turned out, there texture was wonderful but the perfect flat top and feet are still a work in progress.
Here are a few links to other cake recipes on the blog that are perfect for an afternoon tea, or just because you want to zone out and bake something wonderful.
TANGELO AND LEMON THYME POUND CAKE
PUMPKIN CUPCAKES WITH MAPLE BUTTERCREAM
Happy Baking
ADVENTURES OF THE WHISK 