New cooking blog!

YO!
since just over two weeks, i have taken the jump and gone vegan!
so to organise myself.
my cooking is now in my new blog:

www.getvegan.blogspot.com

You don't have to be vegan to read!!!
And it's all very light hearted! (so don't worry!)

I will be talking about baking (and more baking), vintage/second hand, ethics, cool finds and a little bit of personal view!

What will happen to this blog?
Well we'll see, but until then, check out get vegan!

White Weddings and shoe coveting...

So my mom got married on saturday! Which was made more exciting by the ridiculous snow we've had!


The lucky man was Tim (the guy to the side of the wheelchair).


So for the wedding I made about 130 cupcakes (the night before....)
They ended up being decorated with fresh strawberries but i was unable to take a photo before they were taken away...

and my dress! (the day before....)

Because there is nothing like a good old panic right??!
I bought new shoes for the event! (any excuse)

These wonderful wedge rubber Melissa brogues! eeeeeeeee!

Despite the fact I was wearing them for 12hrs, they were moderatly comfortable!

But now I want, no, NEED these:

Damn melissa shoes....*saves pennies*

all in all it was a wonderful wedding and I didn't die of hypothemia or anything, exciting!

Hopefully My mom and Tim are going to have a good long marrage and maybe buy me melissa shoes for xmas?? Please? :)

#3 Cooking post: Plain Sponge cake with strawberries and Butter icing.

Sponge cake with strawberries, strawberry jam and butter icing.

To make a decent cake I follow one rule:

Add equal parts butter, sugar and flour. Then add eggs until it has a smooth consistancy but doesn't pour like soup.

For this particular cake I used:

Cake:

1. 8oz of self-raising flour.
2. 6oz of sugar ~(this cake has alot of icing and jam in the middle so i used less sugar than if it was un-iced)
3. 6oz of butter (I used less butter because it's spreadable butter which is softer and you don't need as much as if you used a block of butter...)
4. Three large free-range eggs.
   

• Mix everything in a bowl until smooth then pour into two greased tins.
• Bake for 15-20 mins (until it is brown and bouncy to touch!) at 180degrees.
• Take both from their tins (used a knife to ply them out if they stuck to the tin at all) and leave one to cool.

Filling:

• Take the other one and apply a thin layer of jam to the top.
• Then I added a layer of sliced strawberries before placing the top layer of cake above it.

Topping:

• Mix a small box (yes, the whole box...) of icing sugar with three heaped tablespoons of butter (i used spreadable butter)
• When all is mixed to form a thick batter, add water (about four tablespoons) until it is thin enough to spread with a knife.
• (you might want to put some aside before adding the water because it was too thin to pipe...)
• Take your cake and add big drops of icing over the top then spread with the back of a spoon.
• If the cake crumbles under the icing, add more icing.
• do the same with the sides by applying it with the back of the spoon.
• Slice strawberries and put them around the edges
• use a piping gun or bag to add a circle of decorative icing or drops of icing.
• Add more strawberries!

The whole thing took about an hour but it's worth it!