Happy Anniversary Sis!

While I was still at my parent's, my sister celebrated her 18th wedding anniversary!! 18th!! Sounds like a lot of years to me but it really did not seem that long ago. How does time fly??!!  I feel like an oldie when I reminisce and say things like "I remember when..." - eeek! 

According to tradition, gifts for an 18th Wedding anniversary should be made of porcelain. I did consider getting matching his and hers mugs or something from Royal Doulton which I knew my sis would adore (not sure about her hubby tho!). But I was having one of those lazy days, actually I was having a lazy week(!!) and had plans to spend those few days lounging around at home and in the garden whilst everyone watched the girls for me. I personally think the plan was my best yet! LOL!

Anyway, after a lot of thinking I decided I would do what I do best - BAKE! :-

SOOO, I told the anniversary couple to choose what type of cake they would like.
My sister has yet to try the swiss meringue buttercream that I been loving lately so they chose a white chocolate and fresh strawberry gateau filled and covered with SMB.

OK, so it looks a bit wonky on the picture, but I think it's just the angle of the pic taken. Blame the camera, not my cake!!

Anyhow, they absolutely loved it!!!
I done the cupcakes as a surprise and also because they look sooo cute with the chocolate-dipped strawberries...

Whatcha reckon??

The Swiss Meringue buttercream does not fail - it's been a friend to me ever since I discovered it. You can find the recipe at an earlier post that I've done on cupcakes and the cake is good ol' light and fluffy sponge cake:

The essential sponge cake recipe:

175g unsalted butter
175g caster sugar
3 eggs, beaten
175g self-raising flour
1tsp vanilla flavouring

Method
1. Set the oven to 180C/gas 4. Lightly butter and line two 20cm/8" sandwich tins.
2. Cream together the butter and sugar until light and fluffy (approx 5 mins), and then slowly add the beaten eggs and flavouring.
3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.
4. Bake for 20 minutes. Leave to cool and then remove from the tins.

I will actually make a Victoria's sponge cake post very soon, it is the true essence of all things British and is SO delicious and very easy that you all who haven't tried it....you must!!

There was no speck or crumb of the cake left as everyone was around my parent's house that day, but as any baker knows - that is a very good sign! :-)

Onto something more recent, I've just made 80 blueberry muffins for a community event being held by a wonderful organisation called Love & Etiquette. Will tell you more later....watch this space!

Night night people xxx