I have found myself with an awful lot of unexpected extra time on my hands recently. You move to London and think to yourself PARTY TIME! I’m going to be a socialite, out for post work drinkies every evening, shimmying from the latest cool rooftop bar to the next uber cool cocktail bar in Dalston. It will be amazing. I will be rubbing shoulders with Alexa Chung and Nick Grimshaw no doubt! I quickly realised this would not be the case. Not when buying two drinks will set you back over a tenner (or in one particular public house which will remain nameless, I was charged £16 for two vodka sodas. £16!!!!!!!!!! That was my entire food budget for the week gone). And everyone works crazy hours. And so my unexpected extra time has been spent being creative, I’ve thrown myself back into this blogging lark, I’ve had the sewing machine out (I made my housemate Eilis a laundry bag out of some unused 1970’s pillowcases for her birthday. I know, I know, just too cool…) and took my camera out and about. I love to have a feeling of purpose with my spare time, it doesn’t feel like a wasted afternoon when I have some amazing photos or a patchwork quilt to show for it. So actually, Alexa and Nick, you can keep your latest pop up bar, I’ve got a hot date with the sewing machine.
Woooooah! Parsnip? In a cake? Are you for real? Yes, I am totes real. Don’t chicken out on baking this one, it is a taste revelation and you will never look at a parsnip in the same way again. Whilst plotting blog bakes for the past couple of weeks, I noticed that I naturally gravitate towards the same flavours all the time. I’m a sucker for my favourite white chocolate, walnuts, raspberries, vanilla and coconut, regular readers of the blog will know that I have used these in a lot of recipes on here and the last thing I want to become is predictable, yawn. So here I am, thinking outside the box, pushing more cake boundaries and living life on the edge of a cake tin. There is def something smugly satisfying aswell about producing something that tastes lush from something that really shouldn’t, just like last weeks bake of beetroot chocolate cake (http://www.hollylovescake.com/2014/08/beetroot-chocolate-cake-with-vanilla-cream-cheese-icing/) or my courgette and lemon cake (http://www.hollylovescake.com/2014/04/courgette-lemon-and-poppy-seed-cake/). Using vegetables makes a cake super moist and creates a much closer crumb, this is not a light, airy cake. No fluffyness here! Just lush, squidgy, spiced delightfulness.