The Baby Shower

June 11, 2010

So my first ever post is about my friend Michele’s baby shower.
 
Michele is married to one of my best friends Jon and their son Phoenix is my godson.
They are amazing hosts and their parties are famous, although not as wild as they used to be now they are a Mum and Dad!
 
Michele is pregnant with a baby girl so threw a very girly baby shower…
 
 
 
 
Drinks were served in their amazing sun lounge decked out with pink bunting…
 
 
…and one of my absolute favourite flowers, Peonies…
 
 

…with vintage china tea cups…
 
 

 
 
… and cupcakes from another friends of ours Nikki, you can find them here; Country Cupcakes based in Bath and started from her kitchen these cupcakes are delicious and look amazing!
 
  
 
Plus a proper afternoon tea of finger sandwiches, Vol Au Von’s, mini eclairs and more cakes
 
 
Afternoon tea is possibly my favourite meal ever, add peach Bellini’s and you have a party!

 
 
My contribution was a courgette cake from Nigella Lawson’s ‘How to be a Domestic Goddess’ book filled with lime curd but not iced, I think it’s better this way… almost feels like a healthy treat rather than being naughty with icing that gives me tooth ache!
  
 
 Flora’s Famous Courgette Cake
250g (2 or 3) courgettes weighed before grating 2 large eggs (or 3 medium)
125ml vegetable oil
150g caster sugar
225g self raising flour
1/2 teaspoon bicarb of soda
1/2 teaspoon baking powder
2 x 23 cm sandwich tins, greased and lined
 
Preheat the oven to Gas Mark 4/350F/180C
 
Wipe courgettes with kitchen towel then grate with the coarse side of an ordinary grater. When you’ve grated them, turn them into a sieve over the sink to remove excess water.
 
Put eggs, oil and sugar in a bowl and beat until creamy.
Sieve in flour, bicarb and baking powder and continue to beat until well combined.Now stir in the grated courgette
Pour the mixture into the tins and bake for about 30 minutes, or until slightly browned and firm to the touch.
Leave in their tins for 5-10 minutes then turn out and let cool on the rack until your filling is ready. Lime Curd Filling
 
75g caster sugar
75g unsalted butter
3 large eggs
125ml lime juice (about 4 limes)
zest of 1 lime
 
to make about 350ml
Melt the butter in a saucepan, than add all other ingredients and whisk together on a gentle heat
Let it cool before filling the cake

 

…sweetiesa little nod to Alice in Wonderland with some old school

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