Sunday, 17 June 2012

Happy Father's Day!

This is a short and sweet one. We've had a lovely day, the sun is shining and my lemon meringue giant cupcake with lemon curd and double cream filling is a success!


Lemon Meringue Giant Cupcake

My husband had breakfast in bed and lots of lovely homemade gifts made by the kids. One in particular was very good (even if I do say so myself) - I got the kids to make 3 hand prints on a piece of card and then they wrote (with the exception of buddy) why they think their dad is special. Then I popped it in a frame. Genius. Bow. Some on line website was charging £45.00 for that.

So Happy Father's Day to those past and present (my mum and dad are in France holidaying) and lets remember the dad's that don't get to see their kids because the ex is a right biatch!

On that note, see you tomorrow for weigh in. I'm feeling like the jubilee weight has come off. I've worked out 4 x this week and hoping to squeeze a 5th one before the day is over.

11 comments:

  1. Wow, this cake looks absolutely amazing! How can you be losing weight and cooking like this?!

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    1. Hi well I don't make them all the time - I had a slither I must admit but have sent the step-daughter home with a huge portion and will try and fit in a wii dance before the night is over! xx

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  2. I'd like to see a photo of that cake with a slice cut out - not that I don't believe you about the lemon curd and cream, I just want to see it.

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    1. I will post one on here for you! x

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    2. The lemon curd pic is on my twitter pics x

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  3. Good luck with the weigh in. Glad you liked the prawn cocktails!

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  4. Hi, could I get the recipe please?

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    1. hi yes no probs - i'll do it tomorrow for you with the instructions and all! x

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  5. Hi, me again. Sorry, if you don't mind sending me the recipe can you pls email it to razzcherry@hotmail.com?
    Thanks alot.

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    1. Hiya sorry for the delay - basically I used a 4 egg sponge receipe - well it was 2 eggs so then I just doubled the quantity. I used a giant cup cake tin. You need to fill it up to the brim really and then just level it off when it comes out. I think it went in at 180 for just under an hour. As we were eating it that day I put fresh cream and good quality lemon card. For the topping I used (which was way too much) 6 egg whites - you could get away with 3 egg whites and caster sugar. I got that from a youtube clip where a woman is decorating a cake with a 'meringue frosting'. Anyhow you put the egg whites and sugar in a heat proof bowl over simmering water and stir until the sugar disolves then you put the mixture into a blender and whizz for about 5/10 minutes. Then cover the top of the cake you have to work fairly quickly as it starts to harden. I then got the blow torch out xx

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