The sun is out , the sky is blue. It’s far too cold so one dreams of days ahead filled with sunshine and garden days. One must at least try to prepare the garden for growth. Maybe Mr.Lee could brave the chill?
This is when all the brightly coloured crockery and homewares seem so appealing. There have been a lot of breakages
lately so will add( shhh..) little by little to give them a new lease of life . The dotcomgiftshop has the most delicious selection
Won’t jam sandwiches taste better on this?
I adore dressing the garden up for the better weather, I have been known to dress up the garden gates for no reason at all. Simply for cheer. Bunting is a must for a garden soireé .
Some sweet cards too
Fond memories of butterfly buns , now with an up dated strawberry cream.
FOR THE ICING
2 strawberries, hulled
200g (6½) mascarpone
4tbsp icing sugar, sifted
1. Heat the oven to 180°C (gas mark 4). Line a 12-hole cupcake tin with paper cases. Sift the flour into a large mixing bowl. Add the soft butter, sugar, vanilla essence and eggs, and beat with an electric beater on a low speed for 2 minutes, or until combined. Stir in the milk.
2. Spoon the mixture evenly into the cupcake cases, and bake for 15-20 minutes, or until golden and firm to the touch. A skewer inserted in the centre of a cupcake should come out clean. Remove the cakes from the tin and cool on a wire rack.
3. While they are cooling, make the icing. Mash the strawberries in a bowl with a fork, add the mascarpone and sifted icing sugar to the bowl, and beat with a wooden spoon until combined. Chill the mixture for about 30 minutes.
4. To serve, slice off the top of each cake, then cut each one in half (to make the ‘wings’). Spoon a tablespoon of strawberry icing onto the top of each cake and press in the wings. Dust with icing sugar to serve.