It was my Mum’s birthday at the weekend and we did the usual family gathering of cards, presents and cake.
Both my Mum and I love rich fruit cake (homemade naturally) and this year over Christmas I made our fruit Christmas cake gluten free so that I could eat it too. However, this meant that I rather greedily polished off most of it before Mum had more than a slice or two. I decided to rectify this by making her a birthday fruit cake using regular wheat flour so that she could enjoy it without fear of me munching on it too. I used this recipe here, replacing plain flour for the buckwheat and rice flours.
I covered it in marzipan and fondant and decided to try and do some fancy piping work around the edge. I’d never attempted anything like this before and I’m quite pleased with how it turned out. The contrast of shocking pink and black really makes it stand out.
Thank you Mum for all your help, support and guidance, especially over these last few years. I couldn’t have done it without you xxx