And now for a happier post!

Two weeks ago we celebrated baby Sweetie’s baptism. It was in the same church as both of our sons were baptised, and where we got married. We were lucky enough to have had the same minister officiating at all of the services as well. Father David is so lovely, and so I’m really glad that he ‘dipped’ all three of them!

Lots of our friends came to share the day, which I found really touching. For some reason I didn’t quite expect people to make an effort to turn out for a christening, I’m not sure why! The church was nice and full, and we held a lunch in the church hall afterwards. We decided to spoil ourselves and had caterers to do the main food. We hired Apex Catering and they were absolutely fabulous. Two people came and served a hot carvery buffet to around forty-five of us. Everyone complimented the food, and I would definitely use that firm again and wouldn’t hesitate to recommend them. Unfortunately I didn’t get a picture of the buffet. Perhaps someone else managed to get one before it was demolished!

I spent a large part of Friday and Saturday baking. As we were hiring caterers to provide the meal, I wanted to contribute something that I had made. It started off as just a Christening cake. Then it was a cake and a few cupcakes. Then I added in gluten free cupcakes as four of our guests (including Sweetie’s Godmother and her mother and sister) have coeliac disease. Then I couldn’t choose between two designs for the main cake so I decided to do one normal one and one gluten free. All in all, quite a lot of cake!

Here’s the main Christening cake;

This was the gluten free version;

I had a lot of fun learning to make sugar roses for the main cake, and playing with all the food colouring and fondant icing. I was pleased with the results too, and I’m looking forward to trying out some more cake decorating. Hopefully I’ll have an opportunity at Christmas time to have a play!


Chocolate Fudge Cake

As requested on my previous post, here is the recipe for the chocolate fudge cake which I made yesterday. I originally had the recipe from my mother, but I’ve no idea where she had it from! I’ve adapted it slightly, as I found that it made too shallow a cake but it rose too much. So here is my recipe;


  • 9oz self raising flour
  • 6oz sugar (granulated or caster sugar work equally well)
  • 1 tsp baking powder
  • 6oz margerine
  • 6 tablespoons milk
  • 1 tsp vanilla essence
  • 2 eggs
  • 2 tablespoons cocoa, blended to a paste with a little boiling water


Put all the ingredients except for the cocoa paste into a large bowl and mix well. Once the ingredients are all well mixed together, add the cocoa paste. Mix until smooth. Put into a pre-prepared baking tin (I use either a 2lb loaf tin or an 8 inch round tin) and bake at 190°C for approximately 40 minutes or until it is springy to the touch and a skewer inserted in the centre of the cake comes out clean.

Leave the cake to cool, and then when it has cooled down make the icing.

Chocolate fudge icing ingredients

  • 1.5oz margerine
  • 1oz cocoa
  • 4 tablespoons milk
  • Approximately 4oz icing sugar


Melt the margerine over a low heat, then add the cocoa (sieved) and cook gently for a minute. Remove from the heat, mix the milk in well and then sieve and mix in the icing sugar. Do this a little at a time so that the icing doesn’t become too thick. The icing is ready once it is thick enough to generously coat the back of a spoon. Ice the cake immediately that the icing is ready, as it will harden a little and become more difficult to achieve a smooth result. Oh, and there will probably be more icing than you need, so either split the cake and make it a sandwich cake or (if you are in a imilar situation to me) lean out of the kitchen door and call “chocolate icing bowl to clean”. Very soon, two small boys (and one larger one, when husband is home) will appear, magically removing all evidence of surplus chocolate fudge icing in next to no time!

You can also make this recipe into cupcakes; it will make between 18 and 36 cupcakes, depending on how full you like to fill the paper cases. Cupcakes will obviously need less time in the oven, probably about 18 to 20 minutes.

Store in an airtight tin (if it lasts long enough to get into a tin!) but it’s best eaten whilst fresh (in the first couple of days).