This weeks’ blog, in honour of Valentines Day week (go and get that card now guys, whilst you remember it) is from Elisa McGarry, who owns and runs Elisa Rose cakes and who was one of our Fab 4 winners at our Using Video to Promote Business networking evening on 31st January. Thank you Elisa, for sharing a mouth-watering recipe with Wired Wessex – and a gentle reminder about the art of being romantic, no matter what you do for business.
My favourite gifts are those that are homemade – especially if it involves food! My most memorable and loved Valentine’s gift were some handmade ginger biscuits in the shape of cats and whales from my boyfriend. You might be imagining some perfectly baked cute little kitten-shaped biscuits with pink icing on top, but in actual fact they looked like something a small child had made (possibly whilst blind-folded). The blue food colouring had turned the biscuits a strange grey colour and the icing made the whales look like their eyeballs had exploded. I’d never seen anything like it! They actually tasted pretty good, and after my laughter subsided I felt very happy with my mangled biscuits; it really is the thought and effort that counts!
While I can’t give you the recipe for exploding whale-eye biscuits I can share my favourite lemon drizzle cake recipe. It’s delicious enough to be served as it is, but for extra points this Valentine’s you could fill with a layer of raspberry jam and pink buttercream. This is a really quick and easy cake to make – I promise!
200g soft margarine
350g caster sugar
350g self-raising flour
2 teaspoon baking powder
4 large eggs
5 tablespoons milk
Freshly grated rind and the juice of 1 lemon
(For a treat in summer, add a few handfuls of fresh raspberries to the cake mix)
For the lemon syrup
Juice of half a lemon
Granulated sugar (approx 100g, but add more if required)
Pre-heat the oven to 180˚C/350˚F/Gas 4. Grease two 8 inch sandwich tins.
Beat all the ingredients for the cake in a large bowl until thoroughly mixed. Divide the mixture between two tins. Bake for 35-40 minutes (use a skewer or knife to test if it’s cooked after 35 minutes – if it comes out clean, it’s ready).
While the cake is baking prepare the lemon syrup. Squeeze the lemon juice into a bowl and gradually add the sugar until you have a thick syrup to pour over the cakes.
As soon as the cakes come out of the oven leave them in their tins and poke holes all over the cakes using a skewer or knife. Divide the syrup between the cakes, pouring all over until you’ve covered the tops of each cake. Leave the cakes in the tins until completely cooled. A little tip – cakes always taste better a day after baking to let the flavours work their magic!
If you would like to learn how to professionally decorate your cakes, Cakes by
Elisa Rose will be running a Cake Decorating Masterclass at the Colour Factory
in Winchester this Sunday 17th February. I also provide personal
tuition in the comfort of your own home, available to purchase as a gift
Good luck with your cake creations – I’d love to see pictures of your final cakes on Facebook. I am sure they will be fabulous.
Cakes by Elisa Rose is a small cake business with a big heart. Our cakes are about moments of celebration, fun and sharing with friends and family, and we endeavor to create bespoke cakes which truly capture the essence of your occasion. You can contact Elisa for your special order on:
07747 096965 or by email: email@example.com
Or follow her on Twitter or Facebook:
Next week Wired Wessex is back in the business of marketing with an introduction to one of our Mentors at our Meet-a-Mentor session on the 21st March. In the meantime, stay in touch with us:
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