Previously on cupcakes: apple, and pistachio.
Yup, more cupcakes. These are appropriately carrot-y, and I like the walnuts. But there wasn’t enough cardamom – definitely increase that next time, or swap out for cinnamon and nutmeg?
Iced with double cream that I’d whipped too much of, for the sponge cake, and blurrily photographed as such below.
This isn’t an original idea by any means, but I love the idea of mini cakes.
Sometimes I just want to bake… but we can’t eat an entire cake at home. Well, we could, but it wouldn’t be a great idea. I do take cake to work, and that’s always welcome, but I don’t always want to! So when a friend of mine mentioned that she was making a cake and putting the batter into small tins – well. Perfect.
I have these tins because for my darling’s 30th birthday, he wanted the train cake from the Women’s Weekly Birthday Cake Book. Instead of cutting up a cake to make the carriages, I divided the batter between these and turned each one into a carriage. A carriage for each person who came to the party (it wasn’t that big a party, but still…). There was a lot of icing. Anyway, now I have the tins! So when I felt like making a carrot cake (with walnuts…), into the tins the batter went and la! Delightful. And then into the freezer they went, so that I have cake for the future.