Last Thursday was my darling husband Brian’s 50th birthday !
Since we leave for Madeira today for a week, Brian had decided that he wanted his birthday to be a low key affair, so a day off, a walk on the beach, a family dinner and a movie was the order of the day.
I of course had made him a card, and I have to say a HUGE thank you to the lovely Hilary who designed this card originally and shared it with us at a recent Stampin’ Up! training day. I made the card as she designed it and then add the sparkly 50 !
Now there always has to be cake for birthdays, but the birthday boy had requested Key Lime Pie, so we had that for dessert. I use a Nigella recipe, that doesn’t have Key Limes in it…….. (tricky to get in Hampshire, UK) it’s a crushed digestive biscuit base and the topping is 4 Limes, zest and juice, 300ml double cream and a 397g tin of condensed milk, whip until thick ! You then just pour it over the biscuit base and refrigerate until set. It’s yummy.
So I still needed a cake idea, and whilst I was shopping a few weeks ago I found the cutest white chocolate carrots, so that was the cake decided. Then I had to find a good recipe, the kids don’t really like nuts in cake, so it needed to be ‘nut free’ Carrot Cake. Going through my piles of cookery books I found this one from Lorraine Pascale. I have found it on the web, you need to scroll down the article to read it. I did what she suggested and reduced the amounts by a 1/3rd to make a 2 tier cake.
I also increased the icing quantities by 1/2 because we like icing !!!!! It was and still is really moist, lovely flavour, in fact one of my favourite cakes ever.
Do let me know if you give the recipes a try !
