I spent the Australia Day long weekend cooking 150 cupcakes for a wedding. I was feeling pretty daunted before the task but, with the help of my mother-in-law Joan, we got 13 dozen white chocolate cupcakes cooked (with a few left over for us to eat - of course). I used the white chocolate cupcake recipe from the Crabapple Bakery Cupcake Cookbook which is pretty good.  I didn’t do it this time but I usually add frozen rasberries - it is delicious. The Crabapple Bakery’s carrot cupcake recipe is really really good.

Despite my weekend of cooking and eating cupcakes, I did a two tier cake for a friend’s granddaughters birthday. The cake needed to be delivered to an isolated property near Bateman’s Bay. As I was busy cooking cupcakes, Anthony did the delivery for me. It was supposed to be buttercream but it was so hot - nearly 40 degrees on Saturday, so I played it safe and used fondant.

Hopefully the birthday girl was happy with it.

My latest cake was following a request for a brown skinned fairy. I really love the skin colour on this cake. I think it is very sweet for a first birthday!