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“Happy Birthday to me, lots of cakes for me”

As I wrote in a previous post, I was a bit concerned about cake over-load this birthday as I’ve been baking cakes for all my close friends and family for every occasion in 2012.  I thought they might all repay the favour at once!!  Luckily 4 lovely friends/family members bought or baked for me 🙂  This was still quite a lot to get through, but we managed of course and they were delicious.  Here they are half way through:

There’s a Victoria sponge my mother-in-law and daughter made, carrot cake and cherry/date squares two of my friends made and a Forever Friends cake my best friend bought.

As I am sure is the case in most places of work, if it’s your birthday you are expected to provide cakes for your work colleagues.  Our team at work has grown significantly in the last couple of years, so I was looking at a total of 20 people to bake for!  I did a poll on favourite flavours and they came up with lemon and chocolate as the main two.

So I went for chocolate cup cakes, lemon drizzle cake and chocolate chip cookies to cater for all tastes.  Here is a picture of my desk today:

My manager claimed she was floating on a ‘chocolate cloud’ after eating the cupcakes.  They are crazily rich and chocolatey!  They’re the same recipe as in my previous post https://leannecookingforthefamily.wordpress.com/2012/03/01/party-cupcake-time/  from the Hummingbird recipe.  These are such a fail safe recipe, everyone loves them.

The lemon drizzle cake is from Mary Berry’s baking bible – you can’t go wrong with good old Mary’s recipes!  Half the cake was gone by the end of the day – some people had 2 slices 🙂

Crunchy Top Lemon Drizzle Cake

100g/4oz softened butter

175g/6oz caster sugar

175g/6oz self raising flour

1 tsp baking powder

2 large eggs

4 tbsp milk

finely grated rind of 1 lemon

For the topping:

juice of 1 lemon

100g/4oz caster or granulated sugar

1) Pre-heat oven to 180C/Fan 160C/Gas 4.  Grease an 18cm (7inch) deep round cake tin then line base with greaseproof paper.

2) Measure all ingredients into large bowl and beat for 2 mins until smooth.  Place mixture into the tin and level the surface.

3) Bake for 35-40 mins or until the cake has shrunk slightly from the sides of the tin and springs back when lightly pressed.

4) For the topping, measure the lemon juice and sugar into a bowl and stir until blended.  When the cake comes out of the oven, spike the cake all over with cocktail sticks (this is my own adaptation to ensure the drizzle soaks into the cake) then spread the lemon paste over the top of the cake while the cake is still hot.

I doubled this recipe and put plain butter icing in the middle.

I’ll save the cookie recipe for another time 🙂

I wonder how much cake will be left tomorrow at the end of my working week (yes I only work 2 days a week – but I am a mum the rest of the week!).

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