To say I love baking is somewhat of an understatement. I will bake whenever I have the opportunity (& the energy). Imagine my joy when I had the opportunity to provide cakes for people at work.

Okay, okay, so I signed up for it & forced others to provide cakes too but it did provide me with a chance to make something a little bit different. I wanted to try making something for people with specific dietary requirements. So these flapjacks were made with gluten-free oats & using vegan ‘butter’ so that a variety of people could enjoy them. They were delicious & super easy to make. I’ll be making them again very soon for my OH who was my chief taste-tester & gave them a big thumbs up.

Naturally I also made my lush chocolate cupcakes but I changed one of the ingredients. Instead of using regular whole milk, I forgot to buy this and had to use soya milk, which we use in our house all the time. There was no difference in taste but the icing didn’t ‘set’ very much. It was just as delicious and gave me a great opportunity to practice my icing skills. They went down very well at work & I think they look the best out of all the ones I’ve made, especially as some of them have my very lovely edible stars on them. 

To my surprise, the cake that received the best reviews was my sponge. My first blog contained a comment on this. I think the best thing about it is that I include whipped cream & the best raspberry jam in the middle. Now I don’t like sponge but I know it’s generally loved really well. Using Mary Berry’s recipe it turned out brilliantly, even though I was worried that it wouldn’t. Oven temperatures are the most stressful part of baking. Anyway, below is a picture of it cooling. I put it all together at work so that it would look it’s best. It went it about five minutes flat. Got to be the best review ever!