It’s now nearing the end of May and I haven’t posted since the end of March. Where has the time gone… seriously?!? Although there haven’t been updates to Cupcakesandotherstuff since 29 March, it’s not because I haven’t been baking. On the contrary, I have been a busy little bee. This is a post to begin catching us up to the present.
For Mother’s Day this year I decided to push my boundaries and try my hand at macaroons. I had this grand idea of putting a (large) selection of colourful macaroons in a jar as you would see in the windows of Laduree. I was going to make pistachio flavoured green ones, almond flavoured pink ones and lemon flavoured yellow ones.
Having been tethered to Eric Lanlard’s Home Bake for the past few months, I thought- He makes it looks so easy! I can do this. And yes, I could do it, but it wasn’t as easy as I thought it would be. I followed the recipe to a T with my trusty helper and managed to get 6 complete pink macaroons to give as a fancy Mother’s Day gift. The rest went in the bin. I gave up the idea of a multicoloured selection. Thankfully, my mother in law enjoyed the ones that survived.
When Mother’s Day rolled around, we had the family over for an afternoon tea and served a chocolate pistachio cake – recipe courtesy of Harry Eastwood’s Red Velvet & Chocolate Heartache. This recipe is definitely a keeper. Dense rich chocolate cake made with courgettes (or zucchini for the US readers) made for a tasty afternoon treat that was enjoyed by the adults, as well as my 2 1/2 year old nephew. I think Mini G liked the cake, but was put off by the nuts that topped it. He’s a tricky one to please.