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Sponge cup cake opened, filled with cream and wings added.
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Random 9/8/2011
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My Life has been interesting, always active in sports – Golf, Swimming & horses, now I have a camera, I wish I had found photography a lot earlier than I did, wonderful things you see through the lens a whole new life has opened the door to me. We only live each day once, treat it with respect.Thank you to all who will visit my site & leave comments. I wish you all a beautiful day…..Shirley
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Mouth watering shot and a lovely presentation of your yummy desert! joni
thank you Joni, We found out on Thursday that all the cakes and pastries are made by a French pastry chef., I can tell you they are so good. Shirley
– EdsMum
Oh my! I knew I shouldn’t of looked! This is way to yummy and I can’t eat it :( B
This was so light and tasty, thank you for coming by Rose. Shirley
– EdsMum
Wow, I want to take a bite from it, Yummy !! Fantastic image too ;o))
Thank you Esther, they are very tasty. Shirley
– EdsMum
lovely! I made lemon butterfly cakes once for a birthday from an old English recipe book! Thanks for your comment! Sabine :)
Thank you Sabine, I can attest to them be tasty. Shirley
– EdsMum
Polly, Thank you so much, I am delighted with the honour. Shirley
– EdsMum
The first bite on this one better be mine! Yum yoo …. so tempting!
~Ari
You may have the first bite Ari, they are delicious. Shirley
– EdsMum
August 20,2011
Ann, thank you so much, appreciate the honour. Shirley
– EdsMum
Good job done !
John, thank you so much… Shirley
– EdsMum
Err … any decadent chance of grabbing this recipe? Hold on … found a virtual recipe so here goes ….
“Makes
24
Ingredients
Add above ingredients to your shopping list
1.Preheat oven to 180°C/160°C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases. Make Basic cupcakes (see related recipe).2.Using a sharp knife, cut a 2cm-deep x 3cm-wide piece from top of each cake. Cut tops in half. Spoon 2 teaspoons jam into each hole. Spoon cream over jam. Arrange cake tops over cream to form wings. Dust with icing sugar. Serve.Method
Notes:
*For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool. Nutrition data is per cupcake.Near enough and they taste scrumptious, thanks so much for coming by. Shirley
– EdsMum
Shirley, you temptress! You will be my dietary downfall! How is a person to lose weight when such irresistable delicacies are paraded under her very nose and looking as if they are about to drop out of the monitor into her lap!? I dare not keep such things in the house, as they just melt in the mouth. Occasionally Michael treats me, when he goes to the barber’s and buys a couple of cakes from the nearby baker’s shop on the way home. I am sworn off crossing the threshold of cake shops, so I won’t be indulging in this branch of photography, I’m afraid. I’ll just save this one to my favourites and pretend!
Hi Kathryn, once a week I take a friend shopping and we always lunch in a small cafe called the Country Loaf everything is home made and the pastries etc, pies, pasties are delicious. sometimes I have a cream cake after I have salad and schnitzel but not every week. Sometimes I don’t feel like them but they are all made by a french chef and he is so good, some cakes are just heaven…Shirley
– EdsMum