Here is our scrumptious Drunken Drizzle Cake Recipe:

Cake:
185g block margarine or butter (softened)
185g caster sugar
zest of 2 lemons
3 medium eggs
185g self raising flour
pinch of salt
2 tbsp gin

Icing:
200g icing sugar
100ml gin

1. Grease and line a large loaf tin
2. Heat oven to 170C
3. Beat margarine/butter and sugar for at least 5 minutes
4. Add the lemon zest, then beat in the eggs and flour
5. Throw in the pinch of salt, then add 2 tbsp gin
6. Cook for 40-45 minutes, and test with a skewer. If your cake needs longer, but is starting to brown, cover lightly with foil
7. Take cake out of oven and leave to cool for 5 minutes
8. While the cake is cooling a little, mix the gin and icing sugar (a whisk can help cure any lumps in your icing)
9. Slowly drizzle the icing all over the cake

10. Leave to cool in the tin

11. Pour a generous measure of the remaining gin, add tonic, ice and lemon... Enjoy!

As featured on the Creative Brides blog: http://www.creativebrides.co.uk/blog/212/date-night-drunken-drizzle-cake-recipe

Yes, there is now a National Cream Tea day! We never need an excuse to enjoy a cream tea, but seeing as they have made it an official day, it would be rude not to indulge!

And yes, scones with cream and jam is a PERFECTLY acceptable thing to have for dinner tonight...

http://www.creamteasociety.co.uk/national-cream-tea-day

Marvelous mini muffins

These bite-sized beauties are ideal for a fun favour for your wedding guests.  Pimp them up with any flavours and decorations you like.

Sponge:

120g softened butter
120g caster sugar
180g self raising flour
1 tsp baking powder
2 large eggs
2 tbsp milk
½ tsp almond extract

mini cupcake/petit fours cases

A mini cupcake tray is ideal, but if you don’t have one, lay the cases out on a baking tray – just don’t over fill them, or they will lose their shape.

Frosting:

85g shortening/white solid margarine (such as trex)
115g solid margarine (such as stork for baking)
500g icing sugar
1 1/2tsp vanilla extract
4 tbsp milk

Method:

- Preheat the oven to 180C (or 160C for a fan oven)
- Measure all the sponge ingredients into a bowl, and beat well for two minutes
- Fill mini cupcake cases with the mixture (top tip: fill a piping bag with the mixture, then you can easily fill the cases with equal amounts of batter)
- Cook for 15 minutes, then leave to cool
- While your cakes are cooling, using an electric whisk, beat the two types of margarine until fluffy
- add the vanilla extract and milk, then slowly combine the icing sugar
- beat the mixture for as long as you can manage (at least 5 minutes), as this will give you a really light frosting
- decorate!
 
To keep them fresh, and to make a lovely gift out of them, you can package them in clear petit fours boxes, which you can find on websites such as ebay.

You'll find this recipe on page 70 of Issue 6, of Doily Days Magazine,