Simple Simnel Muffins Recipe

Simnel Muffins Recipe

Are you a dried fruit and spice lover like me? No? Try this muffin recipe and I expect a change of opinion. If you said yes then hooray! You're going to go absolutely head over heels for these super easy full of flavour muffins.
   As Easter is fast approaching, these Easter muffins are a great and flavourful Spring dessert recipe, guaranteed to impress your celebrating friends and family. What I love most about these muffins are how the flavours and spices used are reminiscent of the flavours used throughout fall and winter, but sweeter and not quite as heavy and dense.

Morning Baking at it's finest

Using simple ingredients you most likely already own, these are great for a fiber packed snack, breakfast or dessert.

This recipe uses 3 different spices and 4 different dried fruits, you may add or omit as you desire, this is a great chance to experiment!

Makes 12 - 20.

Ingredients

110g Butter

50g Granulated Sugar

60g Brown Demerara Sugar
2 Eggs
Zest and juice of an Orange

110g Self-Raising Flour

1/2 Tsp Baking Powder

1 and 1/2 Tsp Mixed Spice

1/2 Tsp Nutmeg

1/2 Tsp Ginger (Optional)
1 to 2 Tbsp Milk

Dried Fruit (I used Raisins, Sultanas, Dried apple chunks, Dried Cranberries)
90g Marzipan (Optional)

Optional; 

1 Tsp Glaze Icing (for each muffin)

Driedfruit, Nuts or Mini Chocolate Eggs to decorate

Directions

• Preheat an oven to 180C and line a muffin tray with muffin cases.
• In a large bowl, cream together the butter and both sugars until fluffy.
• Beat in the eggs and add the zest and juice.
• Fold in the flour, baking powder and spices until well combined, adding milk until the mixture is of dropping consistency.
• Fold in the dried fruit.
• Fill muffin cases to approx. 1/3 full and place a piece of marzipan in the centre before covering with more mixture until 3/4 full. (If omitting the marzipan, then simply fill until 3/4 full).
• Bake for approx. 20 - 25 mins. (Until golden brown and firm to the touch).
• Allow to cool and decorate with a tsp of glaze icing and decorations of choice.
• Best eaten within approx. 2 days of baking.
  
  

Tips & Serving Ideas

• Use the left over orange zest / juice to flavour the icing.
• For more of an Easter theme, make small easter fondant decorations such as mini rabbits, rabbit ears, ducklings or eggs!
• Candied orange peel also makes a great decoration.
  
  

Cara X

Chocolate Fudge Cake Recipe

Chocolate Fudge Cake

Chocolate fudge cake is a classic recipe and a favourite in our family. Although it has many variations that can sometimes leave you feeling a little confused. Many insist that soured cream is a must, while others simply opt for milk. Some use a higher chocolate content while others may use a combination of chocolate and cocoa powder for the chocolate flavouring. Whatever your preference, this recipe can be easily adjusted to suit you. After turning to many different recipes over the years and my own experimentation, this is the best recipe that has always worked for me. I use this as a base for many of my chocolate cakes and just alter it slightly to what it's intended for. This recipe is for a large single layer cake, therefore for a double or triple layered cake you may want to double or triple the amounts listed, depending on the size of your cake tin.

A classic chocolate upon chocolate cake recipe!

This is how worktops should look every evening.

My worktop does indeed  look like this nearly every evening, and thus I have a family complaining of rapid weight gain and constant hunger! The combined mixture should look a little like this, the brown chocolate colour will darken as it cooks.





The finished product! Make sure to allow the frosting to cool and set for the approximate time before spreading onto the cake to allow for better spreading and control. If it is too liquid, it will be more difficult to control and may moisten the sponge.

Chocoholics rejoice!

This is a simple and easy to do recipe, using everyday baking ingredients that won't have you panicking and rushing to the shop!

Ingredients



For the Cake:200g Butter
200g Light Muscovado Sugar
3 Eggs
1/2 Tsp Vanilla Extract
175g Plain Dark Chocolate
2 Tbsp Cocoa Powder
220g Self-Raising Flour
2 to 3 Tbsp Milk


For the Icing:

50g Dark or Milk Chocolate
1/4 Cup Butter
1 to 2 Tbsp Cocoa Powder
1 Cup Icing Sugar
1/2 Cup Milk



Directions

• Preheat an oven to 180C and grease a cake tin.
• In a large bowl, combine the butter and sugar until light and fluffy.
• Beat in the eggs and vanilla extract.
• Fold in the flour and cocoa powder and mix.
• In a microwave or in a bowl over a pan of simmering water, melt the chocolate.
• Gently add in the melted chocolate and mix until well combined.
• Pour the mixture into the cake tin and spread towards the edges, making sure the top is even.
  Bake for approx. 30 - 45 mins, (until firm and springy to the touch and an inserted skewer comes out clean).
• Allow the cake to cool.
  For the icing, place the butter and chocolate in a medium bowl.
• Melt the chocolate and butter mixture in a microwave or over a pan of simmering water, stirring to make sure they are combined.
  Once melted and smooth, add in the icing sugar and cocoa powder.
• Add in the milk until it is of your desired consistency and mix until well combined.
• Allow the icing to cool for approx. 10 -15 mins to thicken (stir the mixture 2 or 3 times during this time).
• Once thickened, spread over the cake.
  Place some of your favourite chocolate pieces from a chocolate assortment box in the centre.
• Use a cheese grater or potato peeler to shave some milk and white chocolate, before sprinkling over the top of the cake.

Tips & Serving Ideas

• Melt some milk, white or dark chocolate and drizzle in a zig zag pattern over the cake.
• Combine different sized chocolate curls and shavings or use some chocolate sprinkles.
• Add a chocolate buttercream filling or border!
• Chocolate dipped Strawberries or piped chocolate roses would make a great alternative center decoration.
• Serve warm with some single or whipped cream.

Dessert anyone?!

Cara X

Strawberry Chocolate Valentine Cupcakes Recipe

Strawberry Chocolate Cupcakes

Happe Valentines day! Whether you're single or coupled up this Valentines, the holiday of love is a great excuse for themed cakes! Using this simple strawberry and white chocolate flavoured recipe, you'll be sure to wow your other half and definately be worth that romantic candlelight dinner that is surely planned and prepared! This recipe uses a favourite flavour combination of mine.. inspired by the ultimate romantic dessert, chocolate and stawberries! 

Using a light and fluffy strawberry sponge, combined with white chocolate chips and a smooth strawberry buttercream, this melt in the mouth cupcake is perfect for that after dinner indulgence.



Makes 12 - 24

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

160g Self-Raising Flour

2 to 3 Tbsp Milk

1/2 to 1 Tsp Strawberry Extract
5 to 6 Chopped Frozen or Dried Strawberries

For the buttericing:

140g Butter

340g Icing Sugar (+ more if necessary)

1 to 2 Tbsp Milk (+ more if necessary)
30g Melted White Chocolate
Pink Edible Spray
Gummy Heart Sweets
Chocolates from a Chocolate box
Edible Pink and Purple Crystals or Sprinkles

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray (2 if you have them) with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Add strawberry extract.
• Fold in the flour a little at a time, using a spoon. 
• Fold in chopped strawberries.
• Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in strawberry extract.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. 
• Spray the cakes with edible pink glitter spray (hold can approx. 20cm from cake)
• Decorate with chocolate from a chocolate box or heart shapped sweets.
• Sprinkle some edible red and pink crystals.
• Dust with edible glitter if you wish!
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.

Tips & Serving Ideas

• Serve with a large bouquet of fresh red roses...!
• Colour the buttericing with red or pink food colouring.

Cara X

Simple Winnie the Pooh Honey Cake Recipe

Winnie the Pooh Honey Cake Recipe

I like cake moulds. In fact, I love them. I have a growing collection that is filling up my baking cupboard faster than I can remember what I even have anymore. Upon such realization, I decided to take a look and remind myself of all the different moulds that had not seen the light of the oven in some time, and discovered many wonders that have now been queued for use. One such mould was my Disney Winnie the Pooh face cake mould that I received from the Disney's Cakes & Sweets magazine collection (a collection, I might add, that has provided me endless hours of entertainment, providing adorable recipes and even more adorable and good quality baking gifts!).

Look how happy he is to see you!

 I used to love Winnie the Pooh when I was growing up, and still own a vast collection of books and soft toys that I have kept in his honour (and could not bring myself to throw away!). I always loved his unfathomable happiness in his oh-so-simple life, and the endless curiosity and kindness he had for the most everyday things. Childish I know, but I believe there is something that adults especially can learn from such a basic lesson. One such thing he loved most of course, was honey!And so in honour of Winnie's love, I decided to make his cake a honey cake!

I may have filled it a little too much.. !

I did a bit of research into honey cake recipes as I had only attempted honey cupcakes before and although I could have easily adapted this for a bigger cake, I preferred to research into simple but delicious looking honey cake recipes that seemed appropriate for the mould. Another lesson I learned too however, was to not be lazy and overfill the mould.. because it will overflow drastically! (This did however provide a delicious little deformed splodge of a cake that served as a taste test!).

If you've never felt the excitment of pulling away a mould.. I highly suggest you change this.

An overflow of cake is normal and is actually better than not rising enough so don't worry if yours seems to be double the cake that you intended. With the additional cake, use a sharp knife to cut across the top of the mould, following the moulds edge, until you're left with a mould which is filled with cake but does not have any overflowing the edges.

And voila!

This recipe was adapted from NetMums' honey cake recipe, using only 8 everyday ingredients this produces a moist but dense cake packed full of sweet honey and cinnamon flavours!



Ingredients



For the Cake:
120g Butter
2 Tbsp Caster Sugar
3 - 4 Tbsp Honey (I used Spanish Forest)
2 Eggs (Beaten)
200g Self-Raising flour
1 to 1 and 1/2 Tsp Cinnamon
1 to 2 Tbsp Water

For the Icing:
 60g Icing Sugar
1/2 Tbsp Honey
Water (as needed, approx. 1 to 2 Tsp)


Directions

•  Preheat an oven to 180C.
• Grease a Winnie the Pooh cake mould or your chosen cake tin. 
• In a large bowl, combine butter, sugar and honey.
• Beat in the eggs.
• Fold in the flour and cinnamon and mix, adding water as necessary until the mixture is smooth but not too liquid.
• Bake for approx. 30 to 40 mins (until golden and springy to the touch).
• To make the icing, place the icing sugar in a mug or small bowl and add water until it is slightly more liquid than a glaze icing.
• Mix in the honey until it is well combined and drizzle over the cake.

Tips & Serving Ideas

• Serve with cream or honeycomb ice cream. 
• Fold in some raisins or sultanas into the sponge, or place decoratively on top.
• Decorate with chopped honeycomb pieces, nuts, flaked almonds or try your hand at making some fondant bees!
• Sprinkle over some gold edible glitter.
• Alternatively, you could cover the cake in marzipan and/or fondant (be sure to add in his eyes and nose!).
  
  
   

Cara X 

Sweet Strawberry Valentine Cupcakes Recipe

Sweet Strawberry Valentine Cupcakes

It's that time of year again, where every couple feel couplier and everyone who's single feels singlier..? Either way, why not make some love themed cupcakes to show the one you love just how much you love them
(A'ww!). Contrary to last year, this year I happen to be one among the singletons, and therefore have undoubtedly given myself the title of a spinster that snarls at all of the happy-faced cuddly bears and ribbon wrapped chocolates on the Valentine themed shelves. Be that as it may, I have experienced the special feeling on Valentines when you are in love, and I still get excited for any holiday that gives a reason for themed cakes! Be it for yourself (self love is priority!) or for a significant other, these are a perfect homemade Valentine gift baked with love.

Happy Valentine's Day!

This recipe combines a sweet strawberry flavoured moist sponge with a pink rose water buttercream for an adorable and romantic little treat.


Makes 12 - 24

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

A Splash of Milk

1/2 to 1 Tsp Strawberry Extract

For the buttericing:

140g Butter

340g Icing Sugar (+ more if necessary)

1 to 2 Tbsp Milk (+ more if necessary)
1/2 Tsp Rose Water (or Strawberry Extract)
Pink Food Colouring
Pink / White / Purple Edible Crystals

Edible Heart Decorations

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray (2 if you have them) with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Add vanilla extract.
• Fold in the flour a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in vanilla or strawberry extract.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Decorate with edible heart decorations, sprinkles and crystals in valentine colours!
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.

Tips & Serving ideas

• Add dried, frozen or chopped fresh strawberries into the buttercream.
• Add a berry jam filling.
• Top with a meringue buttercream.
• Make some homemade mini fondant hearts to decorate!
  

Make a combination of cupcakes in each box!

Cara X

Pink Sparkly Party Ring Cupcakes Recipe

Sparkly Party Ring Cupcakes

Do you ever get one of those days where no matter how much of a manly man type of girl you usually are, you just fancy something that is overloaded with pink , sugar, sparkles and glitter?! I just experienced such a day and created some pink, sparkly cupcakes! I always have some mini Party Rings on hand (who doesn't?!) as everybody knows that anything that comes in miniature form is instantly 10x more adorable. Mini glittery iced biscuit cupcakes? What could be cuter than that?!

Let the party begin!

Teamed with pink, white  purple edible crystals and a mini Party Ring biscuit on top, these are the ultimate girly girl cupcakes. Perfect for young girls' parties, you're going to love these sweet vanilla buttercream cakes!

One for you.. three for me..

Makes 12 - 24

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

A Splash of Milk

1 to 2 tbsp edible Pink or Multicolour Sprinkles

For the buttericing:

140g Butter

340g Icing Sugar (+ more if necessary)

1-2 tbsp Milk (+ more if necessary)
1/2 tsp Vanilla Extract
Pink Edible Spray
Pink / White / Purple Edible Crystals

3 to 4 bags Mini Party Rings

Edible Glitter

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray (2 if you have them) with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Add vanilla extract.
• Fold in the flour a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Mix in the pink (or multicoloured) sprinkles.
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in vanilla extract.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Spray the cakes with edible pink glitter spray (hold can approx. 20cm from icing). Or any spray you may have!
• Sprinkle on some small edible pink, white and purple crystals.
• Place a party ring on top, or cut two different colours in half and place one of each beside each other!
• Dust with edible glitter if you wish!
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.

Tips & Serving ideas

• Go for different coloured sprays and glitter on different cakes in the Party Ring colour palette!
• Add a pink raspberry jam filling.
• You could also add food colouring to the buttercream!
  
  

This counts as a balanced breakfast.. right?!

Cara X

Double Chocolate Fudge Cupcakes

Double Chocolate Fudge Cupcakes

Chocolate fudge cakes in mini single-serve form? With real fudge, chocolate chips, chocolate sponge, chocolate buttericing and filling?! Yes please! Throughout my life I've always been a die hard chocoholic, where having Easter eggs for lunch has not only been acceptable but has been a staple for many a year. One of my favourite chocolate fillings is fudge, so a combination of both was inevitably on the cards for these delicious little cupcakes. Here's a super simple recipe that is sure to satisfy even the most hardcore chocoholics out there!

Chocolate upon chocolate upon chocolate...

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

80g plain cocoa powder

A Splash of Milk

Chocolate Chips

For the filling:

1 tsp Milk Chocolate Spread (such as Nutella or Cadbury's)

For the buttericing:

140g Butter

340g Icing Sugar (+ more as necessary)

1 to 2 tbsp Milk (+ more as necessary)

2 to 3 tbsp Cocoa Powder

6 to 12 Minstrels

3 to 6 Fudge chunks 

Chocolate Sprinkles

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray (2 if you have them) with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Fold in the flour and cocoa powder, a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Mix in the chocolate chips.
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in the cocoa powder.
• Using a teaspoon, apple corer or knife, cut a small hole in the centre at the top of each cake and fill with a teaspoon of chocolate spread before placing the cut out sponge back on top.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Dust the cakes with some cocoa powder and chocolate sprinkles.
• Chop fudge into halves.
• On half of the cupcakes, place a minstrel on top, on the other half place a piece of fudge.
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.

Tips & Serving ideas

• Melt some chocolate and drizzle on top!
• You could also use toffee, Maltesers and caramels.
• Spread the tops with chocolate ganache, or use as a filling.
  
  
  Cara X

Fresh Strawberry Cupcakes Recipe

Fresh Strawberry Cupcakes

For me, there's not much better than a new box of fresh red strawberries, especially when said strawberries are turned into a dessert! If you're a dessert and fruit lover like me, you 're going to absolutely love this recipe, with a combination of fresh fruit and moist sweet cake sponge..these cakes are definately a winner. As with all recipes, this can be easily adapted to use all kinds of fruit, or a combination (fruit smoothie cupcake anyone?!). The use of fresh ingredients means that these are best eaten within one or max. two days within baking, although whether they survive that long is highly unlikely! This recipe uses chopped fresh strawberries but you could also use a strawberry extract.

Nothing better than a ripe ol' Berry.. 

Given their fruity and fresh nature, these cakes would make a great accompaniment to a tea party, or other Spring / Summer events! They're also a great gift idea (I made these for the first time for my mother's birthday!), and would make a lovely homemade Valentine's gift for that special someone.. yum!

Makes 12 - 24

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

A Splash of Milk

7 Medium sized Strawberries (Or 1 tsp Strawberry Extract)

For the filling:
12 to 24 tsp Strawberry Jam

For the buttericing:

140g Butter

340g Icing Sugar (+ more if necessary)

1-2 tbsp Milk (+ more if necessary)
2 Medium sized Strawberries (Or 1/2 tsp Strawberry Extract)
6 to 12 Large Strawberries to decorate
Pink or Red Food Colouring
Pink / White / Red Sprinkles or other edible decorations

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray (2 if you have them) with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Fold in the flour a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Wash and chop up the strawberries into small chunks and fold into the prepared mixture. (or alternatively, add the strawberry extract).
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Wash and chop the strawberries into small chunks and fold into the icing (or alternatively, add the strawberry extract).
• Mix in the food colouring until you gain the shade you like.
• For the filling, cut out a shallow hole in the center of each cake using a teaspoon, knife or apple corer. 
• Place 1/2 to 1 tsp of jam into each hole and place the cut out piece of cake back on top of the jam.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Wash and cut the large strawberries length wise starting from the leaves and going downwards.
• Place half a strawberry on top of each cake, adding any additional sprinkles and decorations around.
• Allow to chill in a refrigerator.
• These will last for approx. 1- 2 days. (due to containing fresh strawberries). 

Tips & Serving ideas

• You could substitute the Strawberries for any other fruit, for example; blueberries with blue icing, lemon with yellow icing etc!
• A great alternative to buttericing is fresh whipped cream (these should then be eaten on the day of baking!).
• A drizzle of homemade or bought Strawberry coulis on top would add an extra level of Strawberry goodness as well as being decorative.. yum!
• Strawberry gummy sweets would also work well as decorations.. as would any other Strawberry looking treats!
• Add pink, red or green food colouring to the sponge too.
  
  

Cara X