>I don’t profess to be a food photographer, as will soon become evident, but I sure can cook.
Today I made a dozen violet cupcakes, 32 lemon & mint biscuits (cookies), and an apricot cut-and-come-again cake. I also did some work on the Christmas annual.
I’ve made the apricot cake loads of times, but I turned it from the pan too soon and it broke. But it still tastes perfectly fine and it will get a lot more broken up when it’s eaten.
Biscuits I’ve never had much joy with, and I thought these were going the same way. But they’ve cooked nicely and they taste like melt-in-your-mouth shortbread with the tangy taste of lemon and an … impression of mint. They’re still not brilliant, I should have had 40 and ended up with 32 – well, 33 but one was so small it’s hardly worth counting. All I can think is that my dough sausages weren’t long enough …
The cupcakes are delightful. I don’t know why I’ve never discovered fondant icing before now. It’s so much easier to use than glace icing, and it’s thicker so spreads better. I didn’t use any food colouring as the violet syrup already coloured the icing enough for me.