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When MA went home-home for 2 weeks in September, it felt more like 2 long months so we were very excited to have her home and couldn’t wait for her to get back. To “prepare” for her arrival, we got a new-old big ass TV which proved to be a challenge to transport because it was really heavy, but hey, its free! We also did some last minute cleaning to make it look like we’re not slobs.

Of course any celebration requires cake, and I decided to make a lemon poppy seed cake for MA. I used my mum’s trusted, no fail recipe and the day before MA came home, the crazies hit and I thought, “Hey! frosting!” sigh… The mad scramble for looking up different types of frosting, recipes and techniques began. Cupcakes need frosting, and frosting need…sprinkles! And so I made chocolate sprinkles and piped MA’s name out. Told you I got the crazies!

Mild panic set in when it became obvious that the white chocolate cream cheese frosting was going to have to stay in the fridge as it would melt at room temperature. The wait for MA to get home was torturous, and in the end I decided to pipe the frosting and stick the cupcake in the fridge. I hate a cold cake but what can I do?

Everything turned out well and we decided at the last minute to make the cake a surprise for her. It was hilarious to see Z try to get MA to open the fridge but she did it in the end! Yay for surprises!

Isn’t the little cupcake stand adorable?

Mummy’s Lemon Poppy Seed Cake
6 tbsp poppy seeds
185 ml milk
Juice of 1/2 lemon
250 g unsalted butter, softened
250 g caster sugar
Grated zest of 1 lemon
4 eggs
280 g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
Soak poppy seeds in milk and lemon juice for 1 hour. Heat oven to 180C and grease a 25cm ring mold tin.
Beat the butter, sugar and lemon zest in an electric mixer for about 3-4 minutes until pale and fluffy. Add eggs, one at a time, alternating with a little flour until combined. Sift in the remaining flour, baking powder and bicarbonate of soda, then fold into mixture. Gently stir in the milk and poppy seed mixture until smooth and combined.Spoon the batter into prepared run.
Bake for 55 minutes to 1 hour, or until cake feels firm to the touch and a skewer inserted comes out clean. If baking cupcakes, bake for around 30 minutes. Cool in the tin for 5 minutes, then gently turn it out onto a large plate.

The white chocolate cream cheese frosting was a failure purely because it kept going too soft at room temperature. I’m looking for another recipe, and might add vanilla seeds in the next time. If you know of a good white chocolate cream cheese frosting, please share it with me!