A few days ago, one of my friends and work colleagues asked me to make her mothers 50th Birthday Cake. This is the first time someone had commissioned me to bake a cake for them. I was truly honoured, if a little hesitant at first. With a simple request of a vanilla layer cake, filled with vanilla butter cream and raspberry jam, how could I say no?! I was informed that her mother like all things Scottish, so I finished the cake with fondant icing and added thistle flowers and a bow for decoration. I am really proud at how elegant the cake turned out to be. The cake gets collected later this evening so hopefully it goes down well.
Empire Biscuits are typically considered to be a traditional Scottish snack. Two layers of crunchy shortbread, sandwiched together with a dollop of raspberry jam in the middle, topped off with a drizzle of icing and a glacier cherry on top. Although, I don’t like glacier cherries that much so I opted for a fruity jelly tot decoration instead. I love the rustic, messy look, to me, it adds a touch of character and charm.
I love a bit of strawberry jam slathered on toast, mixed in my porridge or on a freshly baked scone. So after I had been strawberry picking I decided to give jam making a go. I scanned the interweb until I decided on a simple 3 ingredient recipe. Best to start off basic in the world of baking I think! Strawberries, sugar and lemon juice bubbled away to make this fruity batch of Strawberry jam. It’s jammin’!
