I loved loved loved parma violets when I was younger (still do now) and am a sucker for that perfume-like taste. these mini meringues captured that really nicely.

they are a basic recipe of egg white and caster sugar but with some crushed crystallised violet petals folded in just before baking. they have also given them flecks of natural blue colour too. I baked them for 45 minutes to keep the slightly chewy texture.

perfect with lady grey tea.

for the past few years we have made each other birthday cakes. and today is penny’s birthday hence pulling out all the stops to make something lovely.

this one was a bit of a different one. lots of eggs, greek yoghurt and lots of fresh vanilla seeds to create a classic sponge. it is topped with a drizzle of icing sugar and more vanilla seeds mixed with water.

fluffy, light and gorgeous hopefully. I am about to find out…

i left out the marshmallow goo from the centre of the cakes – i can only tolerate so much. they look so pretty though! will definitely make them again.

i have finally found a fur coat that i love and doesn’t make me look like pat butcher. i must have tried on hundreds (or at least 20). can’t wait to wear it out. new year’s eve will be the first outing I think!