Lemon and Marzipan Buns

Triple-Lemon Drizzle Birthday Cake

Almond Roulade with Lemon Curd and Fresh Strawberries

Much to my delight the lovely warm sunshine (when I say warm I mean 16 degrees C HA!) has been out consistently for the past few days now (touch wood touch wood touch wood - with every limb because I HAVE to). I cannot express how much I love the sun and how much difference I think it makes with regards to one's mood.Sun = happiness, ergo I must move to a warmer country or I am going to be one miserable munchkin by the time winter rolls back round. Gaaah. Never mind I should be quiet and make the most of it while it graces dreary England with its presence! That (make the most of it I mean!) is exactly what I did yesterday when I made this very summery almond roulade with lemon curd and fresh strawberries, took it off half completed to the bus station to meet Hannah and then on to the park for a well deserved picnic after the last few weeks of solid hard work!

In our picnic hamper were two cans of the delightfully refreshing cloudy lemonade (not as good as blood orange San Pellegrino but mmm thinking about it makes me want to run to the fridge and crack open my last can of cloudy lemonade which I have been saving for later), an onion bagel each - oh my goodness those things get tastier with age - cream cheese and a little jar of strawberries. I LOVE how much fruit this season brings to the markets in town. The copious amounts of fresh produce available (at a much lower price) is definitely one of my favourite things about summer.

Very Lemony Cupcakes with an Oozy Centre and Lemon Curd Cream Cheese Frosting

I had some cream cheese that needed using left in my fridge, so what better way to use it than to take the opportunity to share my best Very Lemony Cupcakes with you!? They have an oozy lemon centre and lemon curd cream cheese frosting making them a hit with all lovers of lemon!

 

Red velvet sandwich cookies, blueberry crumble bars and ramblings about my baking day with Katie

As you may know from previous posts I was back in North Yorkshire the last two weeks for the Easter break, two weeks isn't long and flew by a little too quickly to get much baking revision done but I did have a wonderful baking day with my best friend growing up, Katie. We chose a recipe each, raced round Tesco buying only own-brand ingredients - she too is a poor poor student - and spent the afternoon baking and jibber jabbering about when we were 9 year old twin mermaids drawing up rotas so we could coordinate outfits (right down to the hair bobble), how ridiculously priced the socks with the frilly lace

Summer Lovin' Cake

I know it's not summer but there have been a few hints that it is on its way - "Really?" I hear my fellow Brits say, "was it not snowing in April this year?!" - and the tiny ray of sun I saw peeking out of the clouds the other day made me feel all summery, not to mention this cake is yummy yummy yummy and so in an attempt to coax the reluctant sun from its hide out behind the clouds and raise everyone's rather wintry spirits I want to share my Summer Lovin' Cake with you all!

This cake looks so much more difficult to make than it is so it is perfect for impressing friends and family at picnics and BBQs. It is made using two different flavoured (and coloured) sponges and provided you have a heart cutter and a loaf tin you are good to go!

Gooey Lemon Bars

I have finished uni for the term and what better way to spend my three weeks of luxury (and perpetual bordem) is there than baking (and revising :( ) Hannah my wonderful wonderful girlfriend and my number one go to tester of all culinary creations is still in college so today I thought I would make her gooey lemon bars. Hannah is particularly fond of a deep base (cheese cakes must adhere to her cream cheese to base ratio preference *demand*) and so these bars are the perfect way to put a smile on her face when she gets home!

Ingredients

Now here is where things get a little confusing, last time I made these I made them along side two 15cm diameter lemon tarts, I used half the filling mixture for the tarts and half for the lemon bars I made in a loaf tin. If you too plan to make bars in a loaf tin then half the recipe (use 1 large egg instead of 3 medium) but if using a deep tray bake tin the amounts below will be fine!

For the base:
190g unsalted butter (I melted this before use)

Brûléed (sort of) Lemon tart

I LOVE lemon desserts and have always wanted to have a go at making a lemon tart - this weekend I finally got round to it and I made not only a lemon tart but TWO lemon tarts and had mixture left over to make lemon bars mmmmmmmmmmmmm

Ingredients

For the crust:

200g nice biscuits
1/2 tsp ground cinnamon