Spring has Sprung!

Spring is here, kind of, and I couldn't be happier! It feels like we've had a very long and dreary winter and these past few weeks I've been not so subtly willing the weather to warm up and the sun to come back to us.

I've been pinning since the end of December in a hope that at least my ice cold extremities would realise Spring was coming soon and hold on a little longer. I'm hoping I get to hold an Easter dinner of sorts this year, I love Easter and the refreshing feeling of starting over, warmer weather and the abundance of fresh blooms and colour again.

I thought I'd share a few of the pins I've spotted and loved while I've been planning my spring.

Image from masonjarcraftslove.com

I am a Lemon Meringue fiend! Literally give me lemon meringue anything and I'll run away with it and not share any with you. I imagine these would make the most amazing dessert for Easter dinner, light after that Christmas rivalling meal and super easy to make before hand.

Image from www.brit.co

Everyone loves a pretty meal and salad in teacup is my idea of adorable dinner. Salad can be so easily dressed up and made per each persons request, a simple addition to your meal.

Image from www.brit.co

This one makes me feel like summer is here and I mean pink lemonade is so delicious and refreshing it will undoubtedly disappear instantly.

Image from www.yvestown.com

One of my favourite parts of Christmas is the crackers, as cheesy and filled with £1 toys as they are, and the idea of recreating these at Easter is just perfect for me! These from yvestown are made in the prettiest papers and you can even use up scrap wall paper.

Image from www.familyholiday.net

Chocolate Cake + Bunny Bum = Perfect Easter cake! This little guy is just plain cute and when you pair him with Chocolate cake and buttercream you are on to a winner in my book. This little log would make a perfect centrepiece in the middle of your table.

Image from www.asimplychicevent.com

Talking of tables this display just brightens up my day, daffodils are such a sunny happy flower, I can't help but smile when I see them popping up along the road side and in unexpected places, so I can just imagine them brightening up my Easter Sunday dinner table. Plus I love the dainty Anthroplogie bowls lining the centre of the table. 

I'm so excited for Spring, and not just because the sun might make an appearance sometime soon, it helps that it's also my 21st birthday and I finally graduate from University.

If you want to see more of my crazy pinning (believe me I think it's the only thing I do in my, very rare, spare time) go follow me on Pinterest.  

Katy xx

Vanilla and Lemon Cream Cheese Cake

I decided I would whip up a cake the on Friday as G's friend was coming over and had just turned 22! He, like G, is mostly a fa of Vanilla cake and so we started with just a simple Victoria sandwich but I wanted to make it a little more interesting and G suggested cream cheese frosting. Perfect!

So I thought I'd share the recipe, it's possibly one of my favourite flavours I've created in cake.

For the sponge:
225g/8oz Sugar,
225g/8oz Self Raising Flour,
225g/8oz Butter,
4 eggs,
1/4 teaspoon Vanilla Extract.

For the frosting:
125g/4oz Cream Cheese,
50g/2oz Butter,
300g/10oz Icing Sugar,
1 Lemon.

First up butter and line your tins and then preheat your oven to 200".

Weigh out your butter and sugar.

Cream together the butter and sugar until it's light and fluffy.

Next crack 4 eggs into a jug and whisk.

Slowly add your egg into the creamed butter and sugar. Add a small amount and mix completely, continue this and you should get a smooth batter.

If you find your batter looks like it's separating add a teaspoon of flour and this should help bind it.

Next add your 1/4 teaspoon of Vanilla Extract.

Last but not least fold in your flour bit by bit. You should end up with a nice smooth batter.

Split the mixture between your two tins and pop in the oven for 20-30 minutes.

In the mean time get started on your frosting. Firstly zest 1 lemon ready to add to your icing.

Next mix together your butter and cream cheese until combined.

Next carefully add your icing sugar and stir until smooth. Do this carefully because you might end up with an icing sugar shower everywhere like we did.

Pop into the fridge and leave until your cake is out and completely cool.

Once your cake is cool pour icing on to one layer and then pop the other one on top, add a small amount of icing and smooth out until a thin layer covers the top of your cake.

Display and then enjoy! Our cake didn't last long at all, it's almost gone now and I'm betting yours won't last long either. Send me a tweet or tag me if you make this I'd love to see how it turns out!

Katy xx