Around this time last year I was in training for my leg of the Team Honk Relay; a bloggers relay from Lands End to John O'Groats for Sport Relief. This year I'm back in training, this time for a six hour danceathon at Wembley Arena on 13th March (by the way, you can sponsor me here if you're feeling generous). It's going to be a whole lot of fun, not least because I am absolutely useless at dancing and have zero rhythm. I also tend to pull funny faces when I'm concentrating, so teamed with the two left feet it should be quite entertaining to watch!
Here I am modelling my very fetching Red Nose Day apron, designed by fashion designer Henry Holland, and available in HomeSense along with the rest of the range of aprons and tea towels. You can also grab one online from RedNoseDay.com with at least £6.50 going to Comic Relief. Or if you would prefer, HomeSense are also selling a selection of leather bound journals which feature quirky quotations – perfect to jot down your recipes!
Following my Sunday morning run (there was a reason I'm wearing a running shirt & sporting bad hair!), I enlisted the help of my little sous chef and we set about making the kitchen look like a bomb site whilst baking something funny for money.
We bought some red noses at the weekend and decided it would be a good idea to recreate them on the cakes - ideas are always great in theory! I'm not known for my patience or creativity when it comes to decorating cakes and I won't lie, I was completely exhausted when I finished decorating just 7 cakes. It was well worth it though as the kids loved them, and I was very pleased with my efforts.
Red Nose Day Cupcakes - makes approx 18
225g Butter, softened
225g Caster Sugar
4 Eggs
225g Self Raising flour, sifted
For the Decorations
Red fondant icing
White fondant icing
Black fondant icing
Black edible pen
edible glue or water
jam or marmalade for gluing the topper to the cakes
White fondant icing
Black fondant icing
Black edible pen
edible glue or water
jam or marmalade for gluing the topper to the cakes
- Beat the butter and sugar together until light and creamy
- Beat in the eggs, one at a time
- Fold in the flour
- Spoon into cupcake cases in a muffin pan, approx 2/3 full
- Bake in a preheated 180C oven for approx 18 minutes
- Allow to cool on a wire rack whilst making the icing toppers
- To make the toppers roll out the red icing & cut out red discs
- Cut shapes from white & black icing & stick onto the red discs using edible glue or a tiny amount of water brushed on
- Use the edible black pen to mark more detailed areas
This post has been commissioned by HomeSense
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