Far from the wintry New Zealand, in summery, sunny England. I've been loving summery drinks to help me through the hot days!
I made some elderflower cordial, which is very refreshing. Made with the late elderflower this year, topped up with ice cold water or fizzy water. Perfect on a summers picnic with plenty of sunshine (see later post for recipe).
Or perhaps pink lemonade....
Perfect for the kids while the adults are enjoying champagne. Best served ice cold, with strawberries to the side, sunshine and a good dose of Wimbledon!
Try serving in plastic champagne glasses for the kids(so they can feel more grown up).
Planning a party ?
these glass markers from vacu vin are are fun way to keep an eye on your glass.with fun shapes and bright colours and not as annoying as something on the rim.
Well if you like coffee(like my dad and my mum) then you will defiantly like this divine cake. I prefer this cake to most others I've tasted as this one doesn't contain walnuts, which i find take away the "coffeeness" from the cake.Which i personally love!
For this recipe i kept the amount of coffee in the sponge the same, but i added more to the icing in attempt to put my sisters off, as they don't they coffee that much(it didn't work *_*).
* warning try to eat this at lunch time, to avoid being kept awake if you add more coffee.
And yes my most risky cake yet, a four layered one. ahhhhhhhhhhh scary. well not really all i did was bake two sponges and then cut them in half. well... slightly wonky half's.
225g very soft butter, plus more for the tins
225g light muscovado sugar or caster sugar (i did half and half)
225g self-raising flour
1 tsp baking powder 4 large eggs 4 level tsp instant coffee, dissolved in 1 tbsp boiling water
For the coffee icing 175g soft butter 350g icing sugar 4 level tsp instant coffee, dissolved in 1 tbsp boiling water
1.Preheat the oven to 180C,Gas 4. 2.Butter and line two cake tins. 3.beat butter and sugar together 4.beat in eggs one at a time 5.fold in flour and baking powder. 6.Stir in the dissolved coffee until thoroughly blended.(taste, if needed add more coffee) 7. Divide the mixture evenly between the two tins. 8.pop in the oven for about 25–30 minutes until golden brown and spongy.
9.For the icing, beat the butter and sugar together bowl, until smooth. 10.Beat in the dissolved coffee (taste, add more if needed). 11. When cold (*optional* slice each cake horizontally in half) 12. ice each layer then the top (if you want to go round the sides you may want to double the icing).