It’s been a very busy, but enjoyable, couple of weeks. First we had a week in Melbourne, comprising two weekends. No baking! But there was the Baked Lemon Chicken Pasta dish I made and wrote up. Always a bit tricky when cooking/entertaining in someone else’s home.
And then since we’ve been home, I’ve been busy with two birthday cakes. I promise I will write them up, but not tonight.
First is the Angry Birds birthday cake I made for a friend’s son’s 9th birthday.
As you can imagine, this cake, well not the cake itself, took a fair amount of time to make. The Angry Birds characters were made over a couple of evenings.
And then Saturday after Jo and Riley collected the cake I got stuck into making Dad’s 70th birthday cake. He didn’t know I was going to make a cake. I just wanted to. Then the Christchurch family arrived today for an afternoon tea in his honour.
And this is what it looked like on the inside. Dad loves raspberries, which are not in season at the moment in New Zealand. So it was frozen raspberries. The layers are Lemon Curd and Raspberry filling. I used my trusty Lemon Curd recipe, but I added one more egg yolk than the recipe called for. And I can tell you that it did alter the taste. It was so so so good.
And to balance things out, I made up a quick batch of savour muffins. These are Parmesan, Pesto and Pinenut. Very tasty, nice and light, full of flavour. I’ll also write that recipe up too.