I have just completed 6 weeks of no baking and oh my days I almost went cray-cray. It wasn’t by choice but forced upon me by my situation (reaaalllllyyyyy long story, seriously, it even bores me to tell it so I shan’t give you the deets). What I found out in this time is how happy baking and blogging makes me. There was a massive cupcake shaped void in my life! I love plotting my next cake or cookie, researching new flours to use or what glorious seasonal ingredient I can throw in. Next comes a bit of decoration inspiration courtesy of Instagram (I hate to think how many hours of my life is spent on Instagram, whole evenings lost scrolling through pictures of dogs in funny outfits). The photo styling and photography can often swallow up an afternoon by perching on chairs trying to get the perfect shot or spending 20 minutes deciding whether to feature the whisk in the photo or not (important stuff, obvs). The editing and writing up is always the nice part, seeing the end result whilst eating said cake. It is not only my hobby but creative release, without it I have too much time on my hands and too many sweet ideas in my mind just bursting to get out. Therefore after this 6 weeks of forced abstinence I have a must bake list about 4 pages long. An awesome excuse to spend more time in the kitchen!
Happy Easter everybody! I am currently sat in the kitchen working my way through a pile of hot cross buns and a slab of butter (cue Homer Simpson style drooling). I obviously had extensive high activity plans for today but sadly, its raining which has forced me inside with said plate of buns. What else is a girl to do?! Plus being Easter limited edition specialities, I must eat as many as I can before they disappear from the shelves for another year. Gotta make the most of them, y’know? By next week I will be back on the kale and lentils, promise (I sometimes wish I could use emojis in my writing, I would insert that little dude with the rolling eyes right about here). My favourite treat is slightly stale left over buns, slather in butter, then golden syrup and lay them into a deep baking dish with them slightly over lapping, pour over a tin of Ambrosia custard and bake in the oven on 180 degrees until the edges of the bread are golden and the custard is bubbling. Actually life changing.