Death by Chocolate Cake - Crown of Midnight (by Sarah J Maas) {book review}

“Is that … chocolate cake?”- “I thought you might need some.” - “Need, not want?”A ghost of a smile was on her lips, and he almost sagged in relief as he said, “For you, I’d say that chocolate cake is most definitely a need.”

- Crown of Midnight; Sarah J Maas 

The scene that the above quote comes from is when Dorian sees Celaene carrying a whole chocolate cake to her rooms. There are times in our lives when chocolate cake is much more a need than a want. After reading this in Crown of Midnight I couldn't get chocolate cake out of my head. I bought all the ingredients and was determined to make it...

... a whole week later. Having been out of the baking game for a while I had forgotten the time and mindset that is required for baking layered cakes. They aren't difficult but they do require a certain amount of patience as you have to wait for them to cool completely before icing and so on. I started my cake so late at night and was exhausted with the clean up that I wasn't exactly in the mood for a slice until the following day. And let me tell you that this cake was worth the effort and the wait. 

The recipes calls for: 

cake: 275g dark chocolate, 275g unsalted butter, 1 tbsp instant coffee, 250g plain flour, 40g cocoa powder, 1 1/2 tsp baking powder, 1/4 tsp bicarb, 250g caster sugar, 250g light brown sugar, 5 eggs, 100ml buttermilk

Frosting: 250g unsalted butter, 500g icing sugar, 50g cocoa powder, 1 tsp vanilla extract, 5 tbsp of evaporated milk (give or take depending on constancy)

Decorations: chocolate chips or curls or whatever you want

{full recipe in *Jane's Patisserie cookbook by Jane Dunn available now}

There have been many dry and crumbly chocolate cakes in my past, but this one was neither of those things. It's probably one of the best chocolate cakes I have ever had or made! This recipe alone makes it worth picking up a copy of the cookbook! 

Crown of Midnight 
by Sarah J Maas 

mini review

It was never my intention to read a single Sarah J Maas book. Having seen them all over social media I never expected them to live up to the hype. So, after some persuading by my book buddy reader Charlee I picked up a box set of A Court of Thorns and Roses - after literally devouring them and Charlee gifting me a copy of House of Earth and Blood a Crescent City novel I have finally admitted that I am a fan. 

It was only time before I read the Throne of Glass series - it is her first series having written Throne of Glass as a teenager. There are some benefits from having read the above series first as in that it was easy to pick up these books and already understand some of the world and familiarity to how Sarah J Maas writes characters. Which I personally think is something she is particularly good at and why I come back to her books. 

Crown of Midnight is the second book in the series which picks up pretty much where the first one left off Celaena has just been bestowed with the title of King's Assassin and we see her take on this role struggling with playing the game by the kings rules. Given the task of killing a suspected leader of a rebel group working against the king Celaena takes her time trailing them and trying to figure out what they know because she suspects there is more that is going on. 

It's been a pleasure seeing the character growth for all the characters as they start to become more three dimensional. Celaena's love for chocolate cake is one I can get behind and the only reason this post has been written. It's also been great trying to pick up the threads of what might be in the following books. When you are reading a highly popular series that is also old it's hard not to see spoilers so out of my deductions from living on bookstagram I have made a few predictions but time will tell as I continue the series with Heir of Fire. 

It's not normal for me to write a book review and I don't think this can even be called one? 

* full cookbook review here - 

Coffee & Walnut Cake {inspired by the Brenda and Effie series by Paul Magrs}

It's the best when you read a great book and are inspired by what you find in the pages of that book. For me it's usually food related, but that's not always it. But it is for this post. 

Paul Magrs wrote a book called Never the Bride about an older woman who lives in a little English sea side town where weird things happen to her and her best friend. She's not all that she seems and I suspect neither is her friend. He then followed it up with Something Borrowed, it was in this book after Brenda and Effie (the two heroines I just mentioned) saved the day yet again and were celebrating in there favorite cafe, The Walrus and the Carpenter, with coffee and cake. Not just any cake an English classic more specifically this cake.

Coffee Walnut Cake: 

225g caster sugar
225g soft unsalted butter (plus some for greasing)

4 large eggs

50g walnut pieces, chopped
200g plain flour
4 teaspoons instant espresso powder
2½ tsp baking powder
½ tsp bicarbonate of soda

1 - 2 tbsp milk

Heat the oven to 180°C/160°C Fan and line and grease two 20cm / 8inch cake tins.

Cream the butter and sugar together until fluffy. Add the eggs one by one until just mixed. Mix the flour, espresso powder, baking powder, bicarb and walnuts into the batter and mix until just combined. Add the milk a little at a time until the batter is drop like constancy.

Divide the mixture between the tins and bake in the oven for 25 minutes, or until the sponge feels springy to the touch. Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment; once they are completely cool you can make the buttercream.

Frosting: 
350g icing sugar
175g soft unsalted butter
2½ tsp instant espresso powder (dissolved in 1 tbsp boiling water)
approx. 10 walnut halves (to decorate)

Place the butter into a mixing bowl and beat for a minute or two before shifting in the icing sugar and espresso mixture. Beat until smooth and lighter in color. 

to finish: Place one layer on your stand/plate and spread about half of the frosting on the first layer and then place the other layer on top and frost it before decorating the edges with the walnut halves. 

page from Something Borrowed by Paul Magrs

Up next in the Brenda and Effie series is Conjugal Rites and I can't wait to see what they get up to next!! 

Note: The recipe is loosely adapted from a Nigella recipe from her book Kitchen, also found on her website here. 

Peanut Butter & Jelly Cake {the hummingbird bakery: Life is Sweet}

Yesterday I shared my thoughts with you on the new beautiful Hummingbird Bakery: Life is Sweet cookbook. So, today I am sharing with you the first thing I decided to bake from it. Which just had to be the Peanut Butter and Jelly layer cake!

I grew up on peanut butter and jelly sandwiches and even though I pretty much had them every day for lunch (back when you could take peanut butter to school) I still love them!

The combination of peanut butter and jelly is one that automatically makes brings “America” to mind. Therefore fitting right into everything that the Hummingbird Bakery stands for.

As usual the cake turned out great. Everything I have ever baked from the Hummingbird Bakery books has turned out lovely and exactly has expected.

There was a second attempt with the cake because the first time I didn't follow the instructions and used only 2 tins. The batter was dripping over the sides and all over the oven. Then it wasn't cooking right so, in the end I just dumped it and started again. It may have been okay, but my mood dictated that I start again. Sometimes starting from the beginning is the best way to clear your head and get what you want.

I am glad I did because it turned out lovely. The only teeny tiny gripe was the amount of frosting, but I think if I had used a bit more in between the layers it might have been okay.

It has been consistent with all the hummingbird bakery book that the frosting recipes tend to produce more then needed, but if you half the frosting it just isn't enough. In this situation I would prefer to have more then less.

Peanut Butter & Jelly Cake

110g unsalted butter, softened

380g caster sugar

320g plain flour

2 tsp baking powder

2 tsp bicarbonate of soda

255ml buttermilk

3 large eggs

3 ½ tablespoons of jam, flavor optional

Heat the oven to 170C and line three 8 inch/20 cm round cake pans with baking paper. Beat using a stand or hand mixer the butter, sugar, flour, baking powder, and bicarbonate together until you get a sandy constancy.

In a jug or bowl mix the buttermilk, eggs, and jam (flavor of your choice) together. Then gradually add half of this mixture to the butter mixture and beat on medium until combined. Scraping the sides of the bowl down as you go. Once it’s smooth and has no lumps add the rest and beat until incorporated.

Divide between the tins. If like me, you only have 2 round cake tins, bake 2 then bake the 3^rd one. It just takes more time, as you have to bake again and then wait for it to cool. Bake for 20-30 minutes, as ovens vary I would check on yours at 20 minutes then check again in 5 minute increments. It should have a nice golden brown color and spring back when touched. When in doubt use the skewer test. Leave to cool for about 10 minutes before removing from pan and leaving to cool completely before adding the frosting!!

peanut butter frosting:

190g smooth peanut butter

455g full-fat cream cheese, cold

2 tsp vanilla extract

¼ tsp salt

450g icing sugar, sifted

1-3 tablespoons milk

jam, same flavor as chosen above

Beat the peanut butter until lighter in color before adding the cream cheese, vanilla, and salt. Mix for only a minute until combined. I over mixed just a little and it was softer then I would have liked. Add the icing sugar a little at a time, until completely incorporated. Then add one tablespoon of milk one at a time only use if needed.

to finish: Spread a good layer of jam on the first layer and then gently spread 4-5 tablespoons of the frosting on top of that. You don’t have to go to the edges because the next layer will smoosh it out. Then add the second layer and repeat, top with the final layer and cover the whole cake in frosting then enjoy!

notes: Previous post is a review of the newly release hummingbird bakery book Life is Sweet! I love peanut butter. Just wanted to have a note on the bottom like all my other posts.... :0) Also these pictures are just okay, it's a really hard cake to photography. I need to take a photography class! Just another random thought to put here in the "note" section! 

Killer Zebra Cake {Clandestine Cake Club}

This month’s Clandestine Cake Club theme was “A Novel Idea” where we could create a cake inspired by any book we wanted!

I have several novels and childhood books that I have been inspired by to create edible treats from. Two years ago I had a whole week dedicated to Harry Potter treats. I made a dessert inspired by Neil Gaiman’s An Ocean at the End of the Lane last spring. It’s something I enjoy doing!

Sunshine by Robin McKinley was where I decided to draw my inspiration from this time.

It is a book I have read more then once and have come to love. It sounds like a nice sunshine and roses book, but it's far from it! That's all I'm going to say about that! 

It was a bit of an easy one as the main character Rae aka Sunshine works in a bakery.

She creates all sorts of delicious sounding desserts like Cinnamon Buns as-big-as-your-head, Hell’s Angel’s Food, Killer Zebras, a 6 layer chocolate chip cake, Bitter Chocolate Death, Butter Bombs, Cherry Tarts, Lemon Lechery, and many more.

I've always admired Robin McKinley’s creativity when it came to naming the desserts. I also always wondered where her inspiration came from for the names? Did she have certain desserts in mind?

Originally I was going to make a Bitter Chocolate Death Cake, but someone was suppose to bring Bruce Bogtrotter’s cake from Matilda. So, I thought since there were to be two very chocolaty cakes I would make something else. I needn't have worried as they didn't show, but ah well.

I just liked the way Killer Zebra’s sounded so, I made a stripy cake and the tasty frosting makes it “killer!” Um..hum yeah. Anyway .... It was a pretty good cake, not as rich as expected, but a perfect sweetness to a soft crumb. Yum!

Killer Zebra Cake:

260g unsalted butter, room temperature

420g caster sugar

4 medium eggs

430g plain flour, sifted

1 tbsp baking powder

pinch of salt

1 tsp vanilla extract

240ml whole milk

30g cocoa powder, sifted

Preheat oven to 180C conventional & fan assisted/gas mark 6. Prepare 2 15cm round cake tins, greased and lined.

Beat the butter and sugar together until light and fluffy. Add the eggs one at a time and beat until completely incorporated, scrap down after each egg. Remove half of the batter and set aside.

In a bowl sift the flour, baking powder, and salt together. Half it. In one half sift in the cocoa powder. Set both bowls aside. Measure out the milk, set aside.

In one half of the butter mixture add a half of the half of flour (so you’re adding a quarter) mix well before adding the vanilla and half of the milk. Then add the rest of the flour (another quarter to make half) mix well. That is your vanilla batter.

In the other bowl of batter mix in half of the cocoa flour, mix well before adding the rest of the milk, make sure that is well incorporated before adding the rest of the flour and mix well, but don’t over beat.

To create the zebra stripes, spoon about 3 tbsp of the vanilla batter into the center of each prepared pans. Then add 3 tbsp of the chocolate and repeat until the batter is gone. It will spread out don’t worry! Do not level out the top! Whatever you do it will work out.

Bake for 25-45 minutes depending on your oven. I used a conventional oven and it took at least 45 minutes, but the recipe suggests a fan-assisted oven 25-30 minutes. Use the skewer test to make sure it’s completely cooked. Cool in the tins for about 10 minutes before removing them and cooling completely on a wire rack.

vanilla buttercream

100g unsalted butter, softened

300g icing sugar, sifted

1 tsp vanilla extract

75ml double cream

Beat the butter for a few minutes before adding the sugar, vanilla, and cream. Beat on low, you don’t want icing sugar everywhere! Then once it comes together beat on high for a few minutes until it’s nice and smooth!

It was a very quiet night. I don’t know if it was due to the flooding around the Reading area, but there wasn’t the best turn out. Sometimes it is nice when it’s quieter as we get to chat and get to know each other a bit better! I always really look forward to "Cake Club night as my" girls call it. They also always remind me to save them some cake!

Louise made an amazing Lemon Sherbet Cake inspired by Dumbledore from Harry Potter. Clara and Fiona brought a delicious cherry cake in ode to Enid Blyton. Clare created an orangey loaf cake, that I can’t remember for the life of me what book it was suppose to be from! It was good though! I look forward to our next meet-up!

notes: Clandestine Cake Club: fine one near you! HarryPotter Week; Forgotten Blackbery Pudding inspired by Neil Gaiman, AmericanCupcake Life has a book club that is run by reading the book and creating something inspired by the book, I partake as often as I can! Recipe was taken from Lily Vanilli’s Sweet Tooth.  

No Fear Gluten-Free Birthday Cake!!

This cake is for all those who are gluten intolerant and have missed out on birthday cakes. But have no fear, this cake recipe will make sure you never have another birthday with out a delicious cake!

A friend of a friend was celebrating her daughters 21^st and was after a gluten-free cake and my name came up! I was happy to do it, as it must be difficult to get a hold of a tasty gluten-free cake.

Not that I would know really. I have never looked for gluten-free cakes in the area. However I came across this recipe and I think it's pretty good. I was told the birthday girl was pleased and that they all agreed the cake was tasty! 

I really enjoyed the challenge of this cake and would happily do it again. The cake layers were very dense, but the scrapes of the chocolate layers I tried were very moist and good. My 2 little ones at up all the scrapes and wanted more so I would say it was an over all success!

Here is how I made it! It looks and sounds a bit lengthy and difficult, but it really isn't. I finished it all in a few hours, no longer then most layer cakes. So, don't be afraid and give it a go!

Gluten-Free Birthday Cake
vanilla layers:

300g Dove’s gluten-free plain flour

1 tbsp of baking powder (check that it is gluten-free)

pinch of salt 

140g unsalted butter, melted

200ml whole milk

150ml sunflower oil

350g caster sugar

4 medium eggs

2 tsp vanilla extract/paste

chocolate layers (half the recipe above)

150g Dove’s gluten-free plain flour

pinch of salt

½ tbsp baking powder, error on the side of more then less

70g unsalted butter, melted

100ml whole milk

75ml sunflower oil

175g caster sugar

2 medium eggs

*1 tbsp cocoa powder

*1 tbsp hot water

~ Instructions are the same for both sets of layers I will (*) where things are different. ~

Preheat oven at 180C/gas4 Grease and line 2 8in (20cm) round cake tins and one 8 in (20cm) square cake tin for the chocolate cake. Line them properly (I cheat a lot when lining cake tins) as the batter is very liquidy.
Sift the flour, baking powder, and salt. Mix the melted butter, milk and oil together. In a large bowl or in the bowl of a stand mixer whisk together the sugar, eggs, and vanilla. *For the chocolate layer mix the cocoa powder with the hot water to make a smooth paste. Then whisk together the sugar, eggs, and chocolate paste.

Add about 1/3 of the wet mixture to the sugar and egg mixture, then 1/3 of dry mixture and repeat until everything is used up. Pour the cake into the prepared cake tins. Bake for 40-50 minutes, until a skewer comes out clean. *I baked the chocolate layer for about 30-40 minutes as I put it in the over after the other two layers were already baking. Cool for 10 minutes in the tins, before turning out. Then place on a cooling rack, with the baking paper still on, until completely cool.

Vanilla Buttercream:

300g butter, at room temperature

525g icing sugar

2 tsp vanilla extract

2-3 tbsp of milk

very little red paste or use pink paste or which ever color you want

Beat the butter until smooth then add the icing sugar little by little until combined and mostly smooth. Add the vanilla extract and the milk, 1 tbsp at a time. You may only need 2 so just watch it. If it’s too smooth add a little more icing sugar. Beat in the color paste until it is evenly distributed.

to finish:

raspberry jam

sprinkles of choice

candles

Once the cake layers are cool remove the baking paper and lay on a cake board or plate. Spread 4 or so tablespoons of raspberry jam across the bottom layer. Place the other vanilla layer on top.

Using a 3 7/8 in or 98mm circle cutter cut out 2 rounds from your square chocolate cake. Spread about 1-2 tbsp of jam on one side of the chocolate circle and center it on top of the vanilla layers. Spread more jam on top of that before placing the last circle on top.

Gently spread a crumb layer on top of the cakes before laying a proper layer on the tops of both cakes.

Then using a piping bag and star nozzle pipe around the base of cake and work up. Repeat on the smaller cake. The last row of piped stars should sit around the top layer of cake.

Decorate however you want! Do double check that the sprinkles and decorations if not homemade are in fact gluten-free.

I bought decorations that weren't all gluten-free and not knowing the extent of the recipients allergies I gave her mom the decorations to use at their discretion. The picture at the top was sent to me after they decorated it and the picture below of the cake sliced open was also sent to me to share with all of you! 

notes: I stated that I used Dove's plain gluten-free flour, because I am not sure if it matters or not. Do gluten-free flours vary? I am unsure so I wanted you to know exactly what I used. You could always add the quantities together, then divide into the 2 round cake pans, with what’s left add the chocolate paste. That would be way easier and save on time, but this is how I did it. I would still do it the way I did it because I’m a bit particular like that. If you wanted to reverse the flavors of the layers, I would use 3 tbsp of cocoa powder and hot water to make it extra chocolate-y. You could also make more buttercream and layer between the layers. Recipe adapted from Fussy Eaters recipe book by AnnabelKarmel; please email me or leave a comment with any questions on how to make this cake if I have not made it clear enough.

Red Velvet Layer Cake!!

If you follow me on Twitter, you most likely saw these last week, but here they are again! 

Made for my father-in-law's retirement party!!

Do feel I need to work on my piping/icing skills. 

Ah well as long as it tastes good who cares right??

Everyone who had a slice said it was amazing!!

Made from Hummingbird Bakery Cake Days.

If you want to make this cake times this recipe by 4! or buy the book.

It's probably easier buying the book. 

Nobody likes doing math. 

Pink Lemonade Cake!!

This cake was surprisingly easy! My only slip was that I got anxious and put the first layer of frosting on the cake when it was still warm. The frosting melted between the bottom two layers and seeped out. While it still tasted fantastic, it made the bottom layers look mushed together. Other than that, the cake tasted absolutely divine! The cake is light and lemon-y and the frosting is super creamy and delicious! I found this recipe in Better Homes and Gardens May 2012 issue. Have a great weekend!! ~Janet

Pink Lemonade Cake: 

1 cup (2 sticks) salted butter

4 eggs
3 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
2 cups sugar 
red food coloring
1 1/3 cups milk
1/4 cup frozen lemonade concentrate, thawed
1 tsp lemon extract
(recipe for lemonade butter-cream frosting below)

Allow butter and eggs to stand until room temp. Grease 2 9x2 in. round pans. I used a baking spray made with butter and flour so I didn't need to flour them. Line bottom of pans with parchment paper.
In a bowl mix flour, baking powder, and salt, and set aside.
Preheat oven to 350F/180C
In extra large bowl beat butter then add sugar until combined. Add 1/8 tsp of food coloring, Add 1 egg at a time, beating well after each egg.
In another bowl, stir together milk, lemonade concentrate, and extract- it will curdle, but that's okay.
Alternately add flour mixture and milk mixture to butter mixture beating on low.
Remove 1/2 (4 cups) of tinted batter and spread in 1 pan. Stir in 1/4 tsp of red food coloring in remaining batter and spread in other pan.
Bake about 35 minutes...mine took longer because one of my cakes was a little bigger than the other. I knew they were done when they sprung back when I touched them. 

While baking, prepare frosting:

pink lemonade butter-cream frosting

• 3 cup unsalted butter (6 sticks-at room temp) (1 stick is about 114g) 
• 2 16 oz. jars of marshmallow cream (or 2 13 oz or 1 1/2 cups)
• 1/4 cup frozen lemonade concentrate (thawed)
• 1 cup powdered sugar
• 2 tsp lemon extract

In a large bowl, beat butter about 30 sec. Add marshmallow creme and frozen concentrate. Beat until smooth. Add sugar and lemon extract and beat until light and fluffy.

to finish the cake: 

To make the different layers, slice the cakes in half with a serrated knife, sawing gently back and forth.  Alternate the colors. Put a scoop of frosting on top of each cake layer, spreading the frosting all the way to the edge. Frost entire cake and garnish with lemon slices.

This cake was made by Janet 

and this post was written by her! 

For more cakes like this click on the button in the side bar!

Coca-Cola Cake!!

"Baking with colas began as a popular Southern tradition and has been around ever since" - Warren Brown

This recipe came from 'United Cakes of America' by Warren Brown.  I was feeling the need to use my new (albeit very plain - much to my chagrin) cake stand, so I decided to make this cake.  My son asked me why I was making a cake, and for what occasion?  My daughter replied, "just 'cause she wants to make us something yummy to eat!"  She was so right! It turned out beautifully and it was delicious! ~Janet

cake

Dry ingredients:

2 cup flour

3 tbsp cocoa powder

½ tsp salt

1 ½ cup mini marshmallows

Wet ingredients:

1 cup Coca-cola

¼ cup milk

Creaming ingredients:

12 Tbsp (1 ½ sticks) butter

2 cup superfine granulated sugar (caster sugar)

2 eggs

·  Preheat oven to 335 deg.

·  Grease two 9X2 in round pans and line with parchment paper

·  Combine dry ingredients and wet ingredients in separate bowls and set aside

·  Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Process on low speed for 3-4 min.

·  Add the eggs to the creamed butter one at a time.  Let the first one incorporate before adding the second.

·  Alternately add the dry and wet ingredients about a quarter at a time with out pausing between additions

·  Divide batter into prepared pans and bake for 30 min, or until edges come away from the pan or a toothpick comes out clean from the center.

·  Cool cakes until they are cool enough to touch and then invert onto plates.

·  Allow cakes to cool completely before assembling the cakes with frosting.  If desired, finish the cake by adding chocolate curls on top and mini marshmallows along the sides.  Create the curls by running a veggie peeler along the side of a good-quality chocolate bar, allowing a curl to form.  Allow curls to fall all over cake.  

Old-Fashioned Chocolate Butter cream

(makes 4 cups)

1 cup milk

3 tbsp flour

1 tbsp coca powder

2 sticks unsalted butter

1 cup sugar

1 tsp vanilla extract (optional) but I added

1-3 oz bittersweet chocolate melted and cooled (optional) but I added

·  Quickly whisk together 4 tablespoons of the milk and the flour. The slurry will be somewhat thick, so whisk thoroughly to make a smooth paste.  Press out any lumps with a spatula, if necessary. (It wasn't for me)
·  Whisk in the rest of the milk and the coca powder and transfer to a 2 quart heavy bottom pan.  Bring to a simmer for about 30 sec. over medium heat, stirring constantly.
·  Remove pan from hear, cover with a lid, and cool for 15-30 min. 
·  Meanwhile, combine butter and sugar in the bowl of a standing mixer with a paddle attachment and beat on high speed.
·  Add the contents from the pot to the mixer and continue to beat on high speed until the butter cream is smooth, about 5 minutes. (Don't worry!  Your liquid-y frosting will firm up with continued beating!) Scrape the sides of the bowl as necessary. Beat in the vanilla and chocolate if using.  *I used 3 ounces of Ghirardelli chocolate and the frosting turned out SO yummy!

 source(s): United Cakes of America: author Warren Brown

Spring London Bakery Tour!!

Today my friends and I travelled to London to see Wicked at The Apollo Theatre and of course I dragged them along to a couple of bakeries!!

First stop was Lola's Cupcakes:

blackberry with cream cheese frosting

peanut butter

custard and cream

Lola's in Selfridges

It was hard to choose just one and in theory I didn't have to just choose one, but cupcakes unless you eat them right away don't really keep. So, peanut butter was the flavour of the day. I stole a bite of the other cupcakes, they were all very good too! I like the flavours and the cakes weren't cloggy or cloying. Really enjoyed it!

Wicked at the Apollo Victoria

After the show (my second time seeing it and it was just as good as the first time) we walked for about five minutes to Peggy Porchen's Parlour!! 

luscious lemon

jam cookie

vanilla chiffon

cherry macaroon

Me in front of Peggy's!

Peggy's was beautiful exactly what you expect a bakery to look like! Very pink, simple designs, and yummy cakes on display! I chose a slice of cake and the macaroon. The lemon cake was good not overly lemony, had just the right amount of tang to go with the sweetness of cake. The macaroon was good too!

Over all a very successful day if I do say so myself! It was nice to have a day out with the girls and no kids! We did spend a lot of time talking about our kids as that's what us mothers do, but it was good to be out and feel human again!! :0)

Check out my last London Bakery Tour where I visited Bea's of Bloomsbury, Hummingbird Bakery, and Outsider Tart on the Southbank market!

I still need to share my birthday cupcakes...they didn't turn out exactly how I had planned! That story will be coming soon....