sandwich cake – Feasting Is Fun

Chocolate Peanut Butter Drip Cake

The past fortnight has been a busy one here at home. Hospital appointments for me, rugby matches for our son and both of our girls working hard on their studies. Life has been hectic. Yet, during this time, we have also celebrated two special birthdays in our family. Amidst the coming and going, we made time for what is important. Spending time together. Celebrating birthdays and enjoying the company and love that we have for each other. Laughing, catching up, chatting, more laughter and sharing this delicious Chocolate Peanut Butter Drip Cake.

Family First Support And Sharing

For me, nothing is more important than spending time with those that I love. Whether family, friends or both. Yet due to the continued frequency of seizures see here, these occasions have been few and far between over the last two years. While I was able to attend the wedding of my amazing nephew and my new niece, there have been very many missed opportunities, simply due to my health. Finally, this trend seems to be on the turn and change is afoot!

FF Chocolate Peanut Butter Drip Cake — Chocolate Peanut Butter Drip Cake

Since our son and my sister celebrate their birthday on the same day, it has become a tradition for them to see each other on their special day. While last year this event was cancelled, we more than made up for it this year! We gathered and celebrated this very special day together. Presents were unwrapped, cards opened, cuddles given. Most importantly we were a family celebrating together. Is there anything that is better?

Peanut Butter And Chocolate

Because I made our, not so little boy, a fruit cake for his birthday over the past couple of years, change was definitely needed! Since I know how much he loves Reeces Peanut Butter Cups I suggested a chocolate and peanut butter cake. Resulting in a huge smile and a big yes from the birthday boy. So I made light chocolate and peanut butter sponges, sandwiched together with peanut butter icing, along with hidden, chopped peanut butter cups in the centre. Frosted all over with the same icing and decorated with a milk chocolate drip and more peanut butter cups. Finally, a sprinkle of bronze crunch added elegance to the finished cake.

Above all I had made the cake of our son’s dreams. Utterly thrilled with both the look and taste of his birthday cake, oohs and aahs escaped from everyone’s lips. While delivering completely on taste, as it did looks, this cake proved to be a huge hit. Most importantly from the birthday boy himself. Resulting in a day full of happy shared memories.

Recipe: Chocolate Peanut Butter Drip Cake serves 10-12

For the cake:

275g/10oz Unsalted Butter at room temperature

275g/10oz Light Brown Sugar

50g/2oz Peanut Butter smooth – I use Reeces available from Amazon

1/4 tsp Sea Salt – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

5 Large Free Range Eggs

75ml/5tbsp Whole Milk

200g/7oz Plain Flour

2 tsp Baking Powder

75g/3oz Cocoa – I use Callebaut

Frosting and Decoration:

250g/9oz Unsalted Butter softened to room temperature

75g/3oz Peanut Butter smooth

1/4 tsp Sea Salt

500g/1lb 2oz White Icing Sugar

2 tbsp Very Hot Water

1 tsp Vanilla Extract

20 Mini Reeces Peanut Butter Cups plus additional to place around the base of the cake

6 Regular Reeces Peanut Butter Cups

200g/7oz Good Quality Milk Chocolate

Bronze Crunch Sprinkles available from Waitrose

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3

Making And Baking The Sponge Cakes

First of all, you will need 2 x 20cm/8″ sandwich tins that are 5cm/2″ deep. Grease thoroughly with butter and line the base with baking parchment.

Into a large bowl add the butter, peanut butter, sugar and salt. Whisk until pale and creamy, this will take around 5 minutes. Creaming the butter and sugar together properly helps create a light sponge.
Next add all 5 eggs, the milk and vanilla extract. Whisk briefly to break up the eggs.
Now sift in the dry ingredients, flour, cocoa powder and baking powder.
Finally, whisk or beat all of the ingredients together until they become a smooth batter. Over whisking will create a tough cake sponge.

Divide the cake mixture evenly between the two prepared tins.

Place the cake tins evenly spaced apart, into the oven and bake for 30-40 minutes.
The cakes are baked when they spring back from a light touch. as soon as they are baked remove from the oven.
Allow the cakes to cool for 15 minutes in the tin before turning out on to a cooling rack.

How To Frost The Cake

First of all, chop 20 mini peanut butter cups into small pieces. See the photograph below as a guide. Set to one side.
Into a large bowl add the butter, peanut butter, salt, vanilla extract and icing sugar. Next pour the very hot water down the inside of the bowl.
Starting on a slow speed whisk the ingredients together, increasing in speed as they become combined. Continue whisking until the buttercream is light and creamy in consistency, with no visible lumps.
Check the cake is completely cooled before frosting.
Place one cake sponge, flat side up, on to a cake board or plate. Spoon 3 heaped dessert spoons of frosting on to the sponge and spread evenly across the sponge with a palette knife.
Next, sprinkle over the choped peanut butter cups so they create an even layer across the frosted sponge.

If you have a turning, cake decorating stand place the cake on it. Alternatively place the cake board on to a cake stand. The cake can then be rotated on the board, making the frosting process easier.
Place the other cake sponge, flat side down, on top of the bottom sponge.
Scoop three quarters of the remaining frosting on to the top of the cake.
Using a palette knife spread the frosting across the top of the cake and over the sides. Add the remaining frosting as needed.
Rotate the cake, spreading the frosting, until an even finish is achieved.
Fill a jug with very hot water. Place a clean palette knife into the water, for a couple of seconds, remove and wipe away the water. Smooth the frosting using the hot pallet knife. Repeat this process until you have a smooth and even finish to the cake.
Refridgerate the cake for at least one hour. The cake may be left in the fridge overnight at this stage.

Creating The Chocolate Drip Effect

While the cake is finishing chilling, prepare the chocolate.
Break up, or chop the chocolate and place into a heatproof, microwaveable bowl.
Heat in the microwave, on medim power, for 30 second bursts. Stirring after each heating burst.
As soon as the chocolate starts to melt remove the bowl and continue to stir until completely melted.

Remove the chilled cake from the fridge and make sure that you have everything needed to hand.
Spoon the melted chocolate on to the middle of the top of the cake, gradually working towards the outside edge.
As the chocolate reaches the edge add more to encourage it to drip down the side.
Continue all the way around the cake until you have the desired ‘drip’ effect.
Place the larger peanut butter cups in a pattern and set into the still molten chocolate.
Follow by placing mini peanut butter cups aroung the base of the cake.
Finish with bronze sprinkles around the outside edge of the cake.
Leave the cake to set. This can be achieved more quickly by chilling in the fridge.

To serve, remove the cake from the fridge. Place a sharp knife into a jug of very hot water for a couple of seconds. Wipe the knife dry and then easily slice through the set chocolate and cake.

Store the cake in an airtight container for up to 5 days. Keep refridgerated during warmer weather.

If you have enjoyed this recipe for Chocolate Peanut Butter Drip Cake you may also like these:

Raspberry Vanilla Naked Celebration Cake

Strawberry Chocolate Vanilla Drip Cake

Chocolate Heart Cake

Homemade cakes are so much better and far more delicious than their mass produced counterparts. Since each cake made at home is individual in both style and flavour. Knowing that someone has taken the time to create and bake a cake makes me personally feel very special and loved. That is exactly the same feeling I hope to invoke when baking for others. Seeing a big smile is my motivation and reward.

What motivates you to bake?

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be copied or replicated without written permission from the owner. Please see my Disclosure Policy.

Lemon Coconut Sponge Layer Cake

Lemon flavoured anything is always a hit with me. And judging by the number of page views and pins of my recipes, it is the same with you, my readers too. Having made a delicious, gluten free lemon cake for friends, I craved a lemon hit here at home too. Since I very rarely make the same cake twice, adding shredded, sweetened coconut seemed like a good idea. Good it wasn’t, fantastic it was. So welcome to my Lemon Coconut Sponge Layer Cake.

Light, golden, lightly flavoured sponges sandwiched together with tart lemon curd and creamy, lemon buttercream. Additionally, topped with more buttercream and sprinkled with coconut, this cake is a flavour feast in every bite. While the coconut is ordered from Amazon UK, it is never a faff. The moist, sweet bite of every single strand is worth the small extra effort. Alternatively you can, if you must, make this cake using dessicated coconut.

Afternoon tea set up with tea, cake and fresh flowers. — Afternoon tea set up.

Eating And Enjoying A Well Made Cake

While the photograph above shows a slender slice of cake, know that this is near impossible to achieve. And so it should be! Photographic aesthetics aside, please do cut a decent portion when serving. Otherwise you and your guests will be left longing for another slice, or two, such is the more-ish-ness of this sweet treat. Enjoy the satisfaction of not only seeing a decent slice of cake on your plate, but also from eating it.

FF Lemon Coconut Sponge Layer Cake — Lemon Coconut Sponge Layer Cake sandwiched with tart lemon curd and creamy buttercream.

Cake is not something that most people eat everyday. Although I cannot think of a single reason why it shouldn’t be, considering the consumption of biscuits and chocolate, we as a population eat our way through. Rather, cake and the eating of it, is a celebration. Perhaps of the moment, days gone by, or memories brought to mind. Eating cake, in itself is a feast. And a feast should never be eaten half heartedly.

Recipe: Lemon Coconut Sponge Layer Cake serves 8-10

For the cake sponge:

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

1/4tsp Sea Salt (halve for free flowing) – I use Maldon

4 Large Free Range Eggs

Zest of 2 Lemons

225g/8oz Plain White Flour

2tsp Baking Powder

150g/5oz Sweetened Shredded Coconut – I use Baker’s Angel Flake available from Amazon UK – alternatively use dessicated coconut and add 3 tbsp of milk to the cake batter

For filling, frosting and decorating:

100g/4oz Unsalted Butter at room temperature

200g/7oz Icing Sugar

1/2tsp Lemon Extract (optional) I use Nielsen-Massey

1tbsp Very Hot Water from a recently boiled kettle

3tbsp Good Quality Tart Lemon Curd – I recommend Hawkshead Relish

50g/2oz Sweetened Shredded Coconut

Method: Preheat oven to 160C/140C fan, gas mark 3, 325F

Butter and line with baking parchment, two 20cm/8″ round sandwich tins.

Making And Baking The Lemon Coconut Sponge Cakes

First of all, place the butter, caster sugar and salt into a large bowl. Whisk until pale and creamy.
Next add all 4 eggs and the zest of two lemons.
Sift the flour and baking powder into the same bowl. Now add the sweetened, shredded coconut.
Whisk briefly until everything is fully combined.
Divide the cake batter evenly between the 2 sandwich tins. Smooth the surface of the batter with a spoon.
Place the tins into the centre and lower parts of the oven and bake for 35-45 minutes.
The cakes are baked once they have turned golden brown and spring back from a light touch.
As soon as they are baked, remove the cakes from the oven and allow to cool in the tin for 10 minutes.

After cooling in the tin for 10 minutes, turn the cakes out on to a cooling rack.
Carefully remove the baking parchment from the base of each cake.
Set the cakes aside to cool completely.

Filling And Decorating The Layer Cake

While the cakes are cooling make the buttercream.
Add the butter, hot water, icing sugar and lemon extract to a large bowl.
Starting on a slow speed whisk the ingredients together, increasing the speed until the mixture is very light and creamy.
For ease of decorating, fill a piping bag, without a nozzle fitted, with the lemon buttercream.
To fill and decorate the cake ensure it is fully cooled before starting.
Place the bottom sponge flat side up, on to a plate or board.
Spoon over the lemon curd and spread to cover the cake just inside the edge.
Tun the top sponge so that it is flat side up. Pipe half of the buttercream in a swirl on to the cake. Spread so that the buttercream covers the cake, similar to the lemon curd.
Turn the top sponge over and gently place on top of the lemon curd covered bottom Sponge.
Pipe the remaining buttercream on to the top of the cake and spread evenly, so that the top of the cake is covered.

Stages of filling and covering a sandwich cake. — Filling, assembling and covering a sponge cake.

Finally sprinkle over the sweetened, shredded coconut, so that it evenly covers the top of the cake.

Serve generously sliced, to friends, family and neighbours. Likewise, include a fork as this cake is delectably soft, more so on the day of making.

If you know someone who loves the combination of lemon and coconut, why not bake them a cake as a surprise.

Store this cake in an airtight container for up to 5 days. Refrigerate during warm weather.

Afternoon tea set up with tea, cake and flowers. — A slice of cake served with tea.

If you have enjoyed this recipe for Lemon Coconut Sponge Layer Cake you may also like these:

Coconut White Chocolate Snowball Cupcakes

Iced Cherry Coconut Loaf Cake

Lemon Drizzle Whipped Cream Filled Giant Doughnut

Finally, should you want to indulge your love of lemon recipes further, why not visit Pinterest at Sammie | Feasting Is Fun. All of my recipes are easy to find on one board and I also have one board dedicated to Lemon Love. Whether sweet or savoury, lemon is an ingredient I am never without in my kitchen. And from coleslaw to cakes, there are a myriad of recipes using lemon to inspire you.

So whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or replicated without the written consent of the owner. Please see my Disclosure Policy.

Golden Egg Chocolate Sponge Cake

Easter is nearly upon us. Shops are filled with fluffy bunnies, chocolate chicks and all manner of chocolate eggs. While surveying the vast selection, I found Galaxy Chocolate Golden Mini Eggs. And they are perfect for decorating an Easter celebration cake. Especially my Golden Egg Chocolate Sponge Cake.

The reason for Easter

Easter Sunday is the Christian celebration of new life. Although Jesus had died two days prior, hanging on a cross. Yet when His friends went to visit Him the following Sunday, the tomb where He had been placed was empty. Shocked and outraged, one of the women spoke to the gardener, wanting to know where He had gone. The response came “Why look for the living among the dead.”

As the prophecies had foretold, Jesus Christ, Son of the Living God, had risen from the dead. He had overcome death. Forever. So that we, may have life, in Him. Hence the chicks and eggs, bunnies and lambs in the shops, represent new life. Gold, for me on this cake, represents the King of Kings and Lord of Lords. Jesus. He who could not be contained by death. Even though He was brutally punished and died wearing a crown made from thorns. Is now alive, bearing the scars of death, yet as alive as you and I. Please see Important Stuff.

FF Golden Egg Chocolate Sponge Cake — **Golden Egg Chocolate Sponge Cake**

While celebrating over Easter, take a moment, to think about what it means to you. As you make and bake this cake, remember the love, His love, that He offers you. Even now, as Easter is treated as an extra holiday. Consider the real truth behind it. With Jesus their is always hope, without Him, who do you place your hope in?

Recipe: Golden Egg Chocolate Sponge Cake serves 8-10

225g/8oz Unsalted Butter softened

225g/8oz Light Brown Sugar

1tsp Vanilla Eaxtract – I use Nielsen-Massey

1/4tsp Salt -I use Maldon

5 Large Free Range Eggs

100ml Buttermilk

150g/5oz Plain White Flour

75g Cocoa Powder – I use Callebaut

2tsp Baking Powder

For frosting and decorating:

3-4tbsp Salted Chocolate Spread – I use Hawkshead Relish new MUDD spread

alternatively use a chocolate spread of your choice.

200g/7oz Unsalted Butter

400g/14oz Plain Icing Sugar

1tsp Vanilla Extract

2tbsp Hot Water – from a recently boiled kettle

2 x 80g bags Galaxy Mini Golden Eggs

Optional – gold/copper sprinkles

Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F

Grease 2 x 20cm/8″ sandwich tins with butter. Line the base of each tin with baking parchment.

Making and baking the chocolate sponge cakes

First of all, place a sieve over a bowl. Then sieve the flour, baking powder and cocoa powder into the bowl. Set the bowl to one side. Dry ingredients.
Next, place the eggs and buttermilk into a jug. Whisk lightly using a fork. Wet ingredients.
Place the butter, brown butter and salt into a large bowl. Beat until well combined and free from lumps.
Next add the vanilla extract. Continue to beat until incorporated.
Take the jug of wet ingredients and pour on to the butter mixture. Then add the sifted dry ingredients.
Beat the ingredients in the bowl gently, scraping down the sides of the bowl halfway through. Continue to beat the ingredients until fully combined.
Divide the chocolate sponge batter equally between the two prepared cake tins.
Place the cake tins into the centre of the preheated oven and bake for 40-50 minutes.

The cakes are baked when they spring back from a light touch and a cake tester comes out clean.
As soon as the cakes are baked remove them from the oven.
Allow the cakes to cool in the tin for 20 minutes and then tip them out on to a cooling rack.
Once cooled carefully remove the baking parchment from the base of each cake.

Making the frosting and decorating the cake:

While the cakes are cooling the buttercream frosting can be made.
Place the butter into a large bowl, or the bowl of a free standing mixer with paddle attachment.
Next add 1 teaspoon of vanilla extract.
Now whisk or beat the butter until it is softer and pale.
Add all of the icing sugar to the bowl and 2 tablespoons of very hot water.
Start mixing very slowly and then as the butter and icing sugar start to combine increase the mixing speed. Continue until the frosting is light and fluffy.
Fit a large icing bag with a large closed star, or drop flower piping nozzle. I have a Wilton #2D piping nozzle.
Fill the piping bag with the whipped buttercream.
Place the bottom of the cake on to a plate.
Spread the Salted Chocolate Spread over the cake. Follow by piping the buttercream so that it covers the spread. Start at the outside edge of the cake, piping in circles until the centre is reached.
Place the top of the cake evenly on to the bottom.

Pipe buttercream on to the top of the cake, in the same way the base was covered.
And then pipe 6 swirls, slightly set in from the edge of the cake. See the photograph below.

Finally, decorate the top of the cake with the mini golden eggs and sprinkles.

And the cake is now ready to be served.

Serve with a smile to friends and family. Alternatively gift the cake to someone special.

This cake will keep in an airtight container for up to 5 days. Refrigerate is the weather is hot.

If you have enjoyed this Easter recipe for Golden Egg Chocolate Sponge Cake you may also like these:

Vanilla Mini Nest Egg Cupcakes

Hot Cross Buns

Chocolate Monster Mini Egg Cookies

While celebrating Easter is especially important to me, having a real, everyday relationship with Jesus is more important. Rather than dealing with life on my own, He is always there. Because of what He endured on the cross and in His life, Jesus understands. So as well as being my Saviour, He is also my friend.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Hawkshead Relish gifted a jar of Salted Chocolate Spread to me. This is not a sponsored post. All views, opinions, content including photographs are my own. The entire content of this post is covered by Copyright and I.P. laws. Please see my Disclosure Policy.

Victoria Sponge Cake

Victoria Sponge Cake, light, buttery, golden sponges sandwiched together with homemade raspberry jam. A simple recipe that yields a completely knockout cake both in flavour and looks. And as you master this recipe, you will forever be asked to “bring THAT cake” when gathering with friends and family. Because, put simply, this is a cake for feasting.

Since a Victoria Sponge Cake is two identical sponge cakes put together with a slather of jam (and whipped cream if desired) in the middle, it is a great starting point for any baking journey. Because there are no complicated decorating techniques, or steps in the method, the finished cake is all about two things. First of all taste; good quality ingredients are key, butter should not be substituted with margarine. Also, texture; a light sponge is a direct result of not over mixing the cake batter.

Sliced cake showing the freshly made jam between the golden sponges. — Victoria Sponge Cake

Raspberry jam lends a sweet, slightly tart, intense fruit flavour against the buttery, vanilla sponge. While a good quality bought jam is fine to use, making fresh jam adds an additional edge. Since it requires very little time to make I really urge you to try it. Finally, with a light touch and using great quality ingredients the finished result is the Queen of all cakes. I say Queen as this cake is named after Queen Victoria herself.

Recipe: Victoria Sponge Cake serves 8-10

2 x 20cm (8in) greased loose bottom cake tins, the base of each lined with baking parchment.

225g/8oz Caster Sugar plus 1/2 tsp for dusting the finished cake

225g/8oz Unsalted Butter – room temp

1/4 tsp Sea Salt – I use Maldon

4 Large Free Range Eggs – room temp

225g/8oz Self Raising White Flour or equivalent weight Plain White Flour plus 1.5 tsp baking powder

2 tsp Vanilla Extract I use – Nielsen-Massey

Fresh Raspberry Jam use 5 tablespoons of good quality jam if not making from scratch

Juice of 1 Lemon approximately 30mls

225g/8oz Fresh or Frozen Raspberries – I used frozen from Waitrose

225g/8oz Sugar

Optional – 300ml Whipped Cream (double or heavy cream)

Method: Preheat the oven to 180C/160C fan oven, gas mark 4, 350F.

Making the cake sponges

First of all thoroughly grease with butter, both cake tins and line the base with baking parchment.
Place the sugar, butter and salt into a large bowl. Whisk the ingredients together until pale and fluffy – if using a stand mixer use the paddle attachment.
Rub a little of the mixture between your fore finger and thumb. If no grittiness is felt the sugar is well mixed into the butter.
Next add the eggs and vanilla extract. Add 1 tablespoon of the flour and whisk together for 30 seconds to combine.
Sift the flour (and baking powder if required) into the bowl.
Whisk the ingredients together until just combined. Over whisking, or beating will develop the flour’s gluten, resulting in a tough, baked cake.

FF Victoria Sponge Cake — Making the cake batter.

Spoon the cake batter into the prepared tins, dividing evenly between the two. If wanted weigh equal quantities of cake batter into the tins.
Smooth the top of the batter with a spoon.

Place the tins into the centre of the oven (centre and lower shelf if they cannot fit on one shelf).
Bake for 35-45 minutes until golden in colour. The cakes are baked when the top springs back when lightly pressed.
As soon as the cakes are baked remove from the oven and place the tins on a cooling rack.
Allow each cake to cool in the tin for 15 minutesbefore turning out, top of the cake uppermost and placing directly on to a cooling rack.

Making the fresh raspberry jam

While the cakes are cooking make the raspberry jam:

Into a large, heavy bottomed saucepan add the lemon juice, raspberries and sugar.
Also place 2 small plates or saucers into the fridge to chill.
Stir the ingredients together with a wooden spoon and bring up to a simmer on a low heat.
As soon as the sugar is dissolved increase the heat to bring the jam up to a rolling boil – bubbling vigorously but not over the sides of the pan.
Stir to ensure the jam does not stick. Take care as the jam will be very HOT.
After 5 minutes at a rolling boil spoon a few drops of hot jam on to one of the chilled plates. Allow to cool for a minute. Using your finger, push one side of the jam, if it wrinkles up the jam is ready; it has reached setting point. Should the jam not wrinkle continue cooking for a further 2 minutes and test again.

As soon as the jam has reached setting point remove the pan from the heat.
Pour the very hot jam into a heatproof bowl and set aside to cool.

Assembling the cake

To assemble the Victoria Sponge Cake ensure both sponges and the raspberry jam are cold.
Carefully peel the baking parchment away from both sponges.
Place a sponge, flat side up on to a plate or board.
Spoon all of the jam on to the flat sponge and spread almost to the edge. Also, add a layer of whipped cream if desired.
Place the second sponge, flat side down, on top of the jam covered bottom sponge.
Finish with a light dusting of caster sugar on the top of the cake.

Victoria Sponge Cake filled with freshly made raspberry jam.

Serve this cake sliced with a good quality, fresh made cup of tea. Alternatively a glass of champagne for a special occasion compliments both the event and cake.

Store in an airtight container and eat within 5 days. Always refrigerate the cake when adding cream and also during warm weather.

Alternatively, for a heart shaped cake, bake all of the cake batter in a greased and lined, heart shape tin. As soon as the cake is cool cut the cake in half across its width. Fill with whipped cream and strawberry jam. Finally pipe cream onto the top of the cake and decorate with strawberries.

Strawberry and cream decorated heart cake. — Heart Shaped Victoria Sponge Cake

If you have enjoyed this recipe for Victoria Sponge Cake with fresh raspberry jam filling you may also like these:

Raspberry and Cream Giant Doughnut

Raspberry And Cream Baked Giant Doughnut with pink drizzle icing a small white sugar ball decorations. — Raspberry And Cream Giant Doughnut

Strawberry Sweetheart Cake

Heart shaped cake covered in piped buttercream roses and decorated with mini edible pink hearts. — Strawberry Sweetheart Cake

Strawberries And Cream Cake

While this cake may be easy to make, learning to master a simple recipe and make it well is the foundation to becoming a great cook and baker. Since cake decorating and presentation are of no importance if the product being served and shared does not taste appealing. And flavour always comes first in any feast. Never more so than when the feast is marking a special occasion. Because, friends and family bring out the flavour even further, as my long held belief shows that food shared always tastes better.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.