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Woodland themed birthday cake

Woodland themed chocolate birthday cake (dairy and gluten free version) recipe Although we celebrated Lukas birthday together with Granny birthday last weekend he is officially turning 2 today (wow, where does the time go!). It was good to get together with the family in Devon, staying here a little longer with the kids while Joni is sorting out our new kitchen (hopefully will share about it more soon).

As for a birthday cake I am very very pleased that I was not asked to bake him a cake in Paw Patrol theme (or something along those lines), so I chose to make woodland themed one. Which is much prettier and tasteful in my opinion. I really dislike heavily iced cakes! I also decided to keep it simple as I am quite busy these days (bringing up baby and toddler at the same time is no joke).

DAIRY AND GLUTEN FREE CHOCOLATE BIRTHDAY CAKE

(for the cake)

  • 6 eggs
  • 300ml oil (I used olive oil)
  • 400g caster sugar
  • 300g ground almonds
  • 3tsp baking powder
  • 50g cocoa powder mixed with 125ml boiling water

(for the frosting)

  • 1 avocado
  • 85g dairy-free sunflower spread
  • 200g dairy-free chocolate, melted (do it carefully if doing in microwave)
  • 50g cocoa powder mixed with 125ml boiling water
  • 150g icing sugar, sifted (+100g extra for thicker frosting)

(for the decoration)

  • woodland themed gingerbread cookies
  • rosemary stalks

1. First bake a cake. Whisk the eggs with sugar and oil until you have custard like consistency. Add almonds, baking powder and cocoa powder liquid. Mix everything again to combine. Woodland themed chocolate birthday cake (dairy and gluten free version) recipe 2. Pour equal amount of cake mixture into two lined baking tins. Bake in 18C oven for 40-45min.Woodland themed chocolate birthday cake (dairy and gluten free version) recipe3. While waiting for the cake to bake, prep gingerbread cookies. You may be able to buy yours in store, but I needed dairy free ones at least so I ended up baking my own. I used this recipe and replaced butter with sunflower spread. Woodland themed chocolate birthday cake (dairy and gluten free version) recipe 4. Finally, time to make the frosting. Place all the ingredients (only 150g icing sugar at this stage) into electric mixer/processor and whizz. The mixture should turn into smooth frosting .Woodland themed chocolate birthday cake (dairy and gluten free version) recipe Spread half of the frosting in between the cake layers, top and sides.Woodland themed chocolate birthday cake (dairy and gluten free version) recipe Use pallet knife to smooth the frosting on the cake.Woodland themed chocolate birthday cake (dairy and gluten free version) recipe 5. To decorate add 100g more icing sugar into the remaining frosting to make it thicker. Pipe it on top to make a decorative texture. Top the cake with woodland themed cookies and rosemary stalks to represent trees/bushes. Woodland themed chocolate birthday cake (dairy and gluten free version) recipe Woodland themed chocolate birthday cake (dairy and gluten free version) recipeHope I inspired you ;-)

Rasa xoxo

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Pinterest challenge: apple and butternut squash soup

Apple and Butternut Squash soup recipe So the soup season is continuing here and I am trying to explore more and more flavours to stock up with (for the freezer). I find these soup portions very handy for lunches (super kid friendly too!!).

Apple and butternut squash seemed like a great match, was very eager to go and try it out as soon as I saw it on Pinterest. Made few changes, because I needed dairy free option as well as keeping it rich in flavour (I am talking about butter here). Hope you like it too as much as I did. Scroll down for the recipe ;-).Apple and Butternut Squash soup recipe APPLE AND BUTTERNUT SQUASH SOUP adopted from Foodess

serves 6 adults (you are welcome to double it up!)

  • 1 medium butternut squash, peeled and chopped
  • 1 large cooking apple, cored and chopped
  • 1tbsp fresh sage, or 1 tsp dried
  • olive oil for roasting and frying
  • 1 onion, diced
  • 1/2 tsp mixed spice
  • 1l chicken stock
  • double cream (optional)
  • salt and pepper to taste

1. Place butternut squash and apple into the baking tray, sprinkle with sage and drizzle with olive oil. Roast the veg for 25min.Apple and Butternut Squash soup recipe2. In large pot fry the onion for 5 min and add the mixed spice.Apple and Butternut Squash soup recipe 3. Add roasted veg (and fruit) together with chicken stock. Bring everything to boil and simmer for 20min.Apple and Butternut Squash soup recipe4. Puree soup using a blender. Stir in cream, if using, and return to a simmer (although it tastes totally wonderful without the cream as well). Season with salt and pepper. Apple and Butternut Squash soup recipeEnjoy!

Rasa xx

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Pinterest challenge: broccoli, cumin and yogurt soup

Broccoli, cumin and yogurt soup So the chill is on and I thought to better start the soup season (well... I have started it a while ago actually). Joni cooked this soup last year for Lukas dedication and I have been revisiting it ever since. Its my favourite soup at this moment! Whats not to like, its flavoursome (sorry to say it is better than stilton and broccoli soup), kids love it, packed with all the green veg and its freezable (lunches sorted in advance). It's found on Pinterest but it is not challenging at all ;-).

BROCCOLI CUMIN AND YOGURT SOUP  adopted from Trois Fois Par Jour (thank goodness for Google Translator)

serves 12 adults or makes many many portions for kids lunches

  • 50g butter
  • 2 large onions, chopped
  • 2 large potatoes, sliced or cubed
  • 1-2 tsp cumin
  • 2 large handfulls spinach
  • 2 large broccoli heads, chopped
  • 5 garlic cloves, crushed and chopped
  • 2l vegetable stock
  • 2 tbsp maple syrup
  • salt and pepper to taste
  • 200ml yogurt

1. In the largest pot you can find, melt the butter and fry the onions for 3 to 4 minutes. Add potato and cumin, continue cooking for about 3 minutes.Broccoli, cumin and yogurt soup2. Add broccoli, spinach and garlic then mix well so that broccoli is soaked in spices and spinach has wilted. Cover everything with vegetable stock, then add maple syrup and simmer for 25 to 30 minutes.

Broccoli, cumin and yogurt soup3. Blend the soup and stir in the yogurt. Season and serve it while still hot! Broccoli, cumin and yogurt soupEnjoy xx

Rasa :)

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Cheesecake for breakfast

Fit-for-breakfast cheesecake recipe When in Lithuania we were eating loads. No wonder I gained so much weight! Never the less I am missing Lithuanian food, especially the cheesecake (technically it's a curd cake) that is fit to eat for breakfast. I was so eager to try and make one myself that as soon as I got home I tried making it using more available alternative, Ricotta (so it is a cheesecake after all!). I would personally say that I could not notice any difference between two. I love that it is not too sugary and can be dressed up as you like. I love it with cream fraiche and pureed strawberries. Next time I shall try with honey me thinks ;-).

FIT-FOR-BREAKFAST CHEESECAKE

makes a very small cheesecake that makes up breakfast for two (feel free to double up)

  • 2tbsp semolina
  • 4tbsp full fat milk
  • 50g butter
  • 2tbsp sugar
  • 2 eggs, separated
  • 250g ricotta cheese

1. soak semolina in milk for at least 30min or overnight in the fridge.

2. Cream butter with sugar than gradually add egg yolks, soaked semolina, ricotta cheese and mix everything to combine well. Carefully fold in whisked egg whites.Fit-for-breakfast cheesecake recipe3. Spoon the cake mixture into lined spring form. Bake in 180C preheated oven for 25-30min.Fit-for-breakfast cheesecake recipe4. Meanwhile prep your toppings. I pureed strawberries with a little sugar (you need it somewhere sometimes).Fit-for-breakfast cheesecake recipe5. Serve it warm or cold the next day. Fit-for-breakfast cheesecake recipe Fit-for-breakfast cheesecake recipeEnjoy!

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BBQ Lithuanian style (volume 2)

Chicken Shashlik recipeWe are off to Lithuania today so I thought to I will share another Lithuanian recipe for the barbecue (last year we shared a recipe for these pork shashlik that was a hit).

Few weeks ago we had some family over and of course we wanted to do bbq again since the weather has been great. Was not sure about pork so I thought of making them with safer meat option such as chicken (who does not like chicken?!). These are lovely and moist, can be served with rice and salad, same way as the pork ones.

CHICKEN SHASHLIK feeds about 4

  • 1kg chicken breasts, chopped into chunks
  • 4 tbsp mayonnaise
  • 3 cloves of garlic, minced
  • 1 large onion, finelly chopped
  • 1 handful fresh parsley, chopped
  • 1 tbsp curry powder
  • salt and pepper

1.Place all the ingredients into a large bowl, mix it well and cover it with plate so it is well compressed. Refrigerate the meat overnight.Chicken Shashlik recipe2. The following day, put the meat onto the skewers and you are ready to bbq.  Chicken Shashlik recipe3. Serve it with plain rice, green salad and good quality ketchup or tomato salsa. Chicken Shashlik recipeEnjoy those lovely summer days while it last ;-)

Rasa xoxo

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My favourite kids lunch on the go

Full of veg savoury muffins recipe We have been traveling lots lately (I am talking day trips not an actual holiday) and to have something handy for lunch is essential (unless you want to spend the money at the cafe or something). This is why these muffins are amazing for obvious reasons. They are dry meaning the mess don't stick to clothes, they are full of hidden veg (so hard to make Lukas eat veg these days) and they can be frozen for whenever you need them. Besides, they are carbs that children love to eat, su no fuss here ;-). Full of veg savoury muffins recipeFULL OF VEG SAVOURY MUFFINS

makes 12 muffins

  • 2 handfuls of chopped veg of your choice (I had broccoli and cherry tomatoes)
  • 230g plain flour
  • 3tsp baking powder
  • 140g grated cheese
  • 200ml milk
  • 3tbsp olive or sunflower oil
  • 1 egg, beaten

1. First, finelly chop all the veggies. Especially broccoli as it needs to cook through when baked.Full of veg savoury muffins recipe Full of veg savoury muffins recipe 2. Combine the veggies with the rest of ingredients.Full of veg savoury muffins recipe 3. Mix everything well before spooning the mixture into 12 hole muffin tin (all lined and ready). Bake for around 30min in 180C preheated oven.Full of veg savoury muffins recipe Full of veg savoury muffins recipeEnjoy your lunch!

Rasa xx

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Caribbean chicken curry with pineapple

Caribbean chicken curry with pineapple recipeThe other day I tried curry on the waffle? What? Yes, me and my sister in law visited waffle house few weekends ago and this is what Waffle House had on offer! I absolutely loved it and tried to repeat the same at home. Except I did not have so much luck with waffles, but otherwise it makes a great family meal. Mild and sweet, something that is ok with kids. Caribbean chicken curry with pineapple recipe CARIBBEAN CHICKEN CURRY WITH PINEAPPLE

makes 3 meals for a family of three

  • 2 tsp sunflower oil
  • 5 chicken tights, diced (about 1 kg)
  • 2 large red onions, chopped
  • 2 red peppers, sliced
  • 3 tbsp mild curry powder (could be more if prefer more spicy)
  • 2 X 400g can coconut milk
  • 2 X 400g can black eyed beans, drained
  • 1 pineapple, pealed cored and diced
  • small bunch coriander, chopped
  • cooked rice or waffles to serve with

1. First fry the chicken, then transfer to the slow cooker or a large pot (if not using slow cooker). Add the onions and peppers to the same frying pan, and cook for 5 mins until the veg starts to soften.

2. Transfer the veg to the slow cooker together with chicken. Then add beans, curry powder and the coconut milk. Season and cook as required. If you are using slow cooker then cook it on low all day, medium half day or on high three hours. If its in the pot then for about 40min-1h. You get the idea?Caribbean chicken curry with pineapple recipe3. Serve it with chopped pineapple, coriander and rice or waffle if you are brave ;-). Caribbean chicken curry with pineapple recipe Caribbean chicken curry with pineapple recipeEnjoy!

Rasa xx

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Pinterest challenge: savoury waffles with blue cheese and bacon

Savoury waffles with blue cheese and baconLately we have been very tired. One moment I thought we were handling our lot as parents of two really well, the next day I feel like I am back at square one. Tomas is going through a bad sleep patch (hope thats temporary) and I for the first time ever have got a painful back.

At least one thing have not changed! We are still having our luxurious breakfast every Saturday that have become a tradition in our family. We always start our weekend with something special ;-). Here is what we had last weekend, savoury waffles with blue cheese and bacon, from Pinterest of course! I thought they were little rich so serving it with tomato salsa or salad is perfection.Savoury waffles with blue cheese and bacon SAVOURY WAFFLES WITH BLUE CHEESE AND BACON adopted from What Should I Eat for Breakfast Today

serves two exhausted parents

  • 130g flour
  • 1 egg
  • 250ml buttermilk (or 125ml milk mixed with 125ml yogurt)
  • 3 slices bacon, fried and cut into small pieces
  • 50g blue cheese, cut into small pieces
  • 1 tbsp maple syrup
  • 3 tsp baking powder
  • 30g butter, melted
  • tomato salsa or salad to serve (optional)

1. Mix all the ingredients in the bowlSavoury waffles with blue cheese and bacon2. Heat the waffle iron pan or the waffle maker, grease it liberally (I do it with butter) and pour the waffle mixture in ready to fry (1-2 spoons at the time). I use fork to detach the waffles from the pan but this probably would not work with the non stick pans, so be careful.Savoury waffles with blue cheese and bacon Savoury waffles with blue cheese and baconHope you all have a fab weekend!

Rasa xx

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Chocolate oat porridge with dates and bananas

Chocolate oat porridge with dates and bananasAfter drowning my post pregnancy sorrows in sugar (as I often say) for past few months, I finally feel like ready to go sugar free again. Ok, maybe not totally cutting out sugar just yet, but definitely reducing it by at least removing added sugar. Here is what I have been having for most of my breakfasts past two weeks, which is a simple porridge that is sweetened with just dates and bananas. Chocolate for breakfast have not been more satisfying than this, yum!

CHOCOLATE OAT PORRIDGE WITH DATES AND BANANAS serves one

  • 1 sachet of 27g oats porridge + milk according to package instructions
  • 1 tsp coco powder
  • 1 tsp coconut oil
  • 3-4 dates, chopped
  • 1 banana, sliced

1. Place all ingredients into microwavable bowl (except dates and banana) and mix briefly to combine.

2. Microwave for 2min or according to the oat porridge package instructions

3. Top the porridge with chopped dates and banana

Chocolate oat porridge with dates and bananas Chocolate oat porridge with dates and bananasSorry but not sorry that it is so simple. I thought I need to share this recipe anyways as it makes a very satisfying breakfast, without giving into sugar

Rasa :-)

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Nicola’s birthday cake

Nicola's birthday cake Last weekend we headed down to Devon again to celebrate my sister in law Nicola's 30th birthday and I was asked to bake a cake (what a privilege!!). It had to be gluten and dairy free so it was a fun challenge to accept. If you have been following me on social media then you probably have seen me doing bake tests over the past few weeks. I originally wanted to make a matcha cake, but was not sure if that would have been a crowd pleaser. At the end I decided to go with more simple flavours such as lemon and poppy seed. I used a very similar method to this chocolate orange cake which essentially uses citrus fruit pulp instead of butter or oil. This method has never let me down producing a very moist and tasty cake. I just need to find a way to reduce the amount of sugar (hmmm...a tough one to do in cake!).Nicola's birthday cake GLUTEN AND DAIRY FREE LEMON POPPY SEED CAKE WITH COCONUT BUTTER FROSTING

(for the cake)

  • 16 lemons
  • 18 eggs (it's a very large cake!)
  • 750g golden caster sugar
  • 750g ground almonds
  • 6tsp baking powder
  • 4tbsp poppy seeds + for decorating

(for the frosting)

  • 1/2 cup virgin coconut oil (butter)
  • juice from 2 lemons
  • about 1kg icing sugar

1. First things first, cook the lemons as that takes the longest. Peal them and try to pick out any pips out of them (I know I know this might take forever, but its worth it as your cake might end up tasting a little bitter). Boil the lemons for about 30 min. Once they are cooked, drain them and check any leftover pips. By now your lemons should look like puree, but whizz them anyways with the hand processor just to get it extra smooth.

Baking with cooked lemon2. Whisk the eggs with sugar till its pale and creamy. Add the rest of ingredients into eggs (including lemon puree) and mix to combine everything well. Split the cake mixture into three lined baking springform tins. Bake the cakes in 150C preheated oven for 1.5h.Baking with cooked lemon3. Meanwhile make the frosting. Sift the icing sugar into the coconut oil and add lemon juice. Mix everything using electric mixer until smooth and creamy.Lemon poppy seed cake with coconut butter frosting4. As for frosting the cake I did it very lightly. I applied thin layer of frosting between the layers and more on the sides so I could scrape it off later (still keeping a natural "naked" cake look). Lemon poppy seed cake with coconut butter frosting5. Decorate it with poppy seeds, berries and flowers in keeping with the "au naturel" look ;-).Lemon poppy seed cake with coconut butter frosting Lemon poppy seed cake with coconut butter frostingHope you are feeling inspired.

Rasa xoxo

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Easy slow cooker moroccan chicken

Easy slow cooker moroccan chicken recipeLet's be honest, life is already complicated to cook complex dinners. I even struggle to make myself cup of tea! No wonder I often rely on slow cooker. Few weeks ago I came up with this recipe, which is even easer than my usual slow cooker recipe. I did not even spend any time for pre-frying anything or transferring. I just quickly chopped everything and thrown into one pot. At the end I was surprised with the results as it was very flavoursome yet a very lazy way to cook.Easy slow cooker moroccan chicken recipe  EASY SLOW COOKER MOROCCAN CHICKEN serves 8

  • 1kg chicken breasts, chopped
  • 1 butternut squash or 2-3 sweet potatoes, pealed and chopped
  • 2 large onions, chopped
  • 6-7 garlic cloves, crushed
  • 2 handfulls dried apricots, chopped
  • 500ml chicken stock
  • freshly ground black pepper
  • 2 x 400g can chopped tomatoes
  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 4 tbsp clear honey
  • bunch fresh coriander or parsley, chopped, to serve
  • couscous, to serve
  • natural yoghurt, optional, to serve

1. Place all the ingredients (except coriander, couscous and yogurt) into slow cooker in the morning or lunchtime on high or medium setting. To be ready for dinner. Easy slow cooker moroccan chicken recipe 2. Serve cooked chicken stew with couscous, fresh herbs and yogurt. And that's it! Easy slow cooker moroccan chicken recipeEnjoy!

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Pancake day in a French style

Pancake day in a French styleSince the pancake day is approaching soon (the day surely not to be missed) I have been practicing making pancakes the French way. I of course were learning from the best, Rachel Khoo and her book “Little Paris Kitchen”, that I am reading right now. It turns out that French don’t only live on crepes but also galettes, which is tricky type of pancake made purely from buckwheat flour. While I have made similar pancakes to crepes before, I was clueless about the galettes. This is why I decided to share the recipe with you here.

GALETTES adopted from Rachel Khoo book "Little Paris Kitchen"

  • 200g buckwheat flour
  • a pinch of salt
  • about 600ml water
  • melted butter for frying

1. Mix the flour and salt in the bowl (or jug). Gradually mix in the water, adding only enough for the batter to have consistency of double cream. Don't overdo as this will make rubbery galettes. Place the bowl into the fridge for an hour at least.French galettes recipe2. Melt the butter in well heated frying pan. Pour one spoonful of batter and immediately start swirling round the pan to get nice even layer. Loosen around the edge with a spatula once the top "dries up", then turn the galette and cook for further 1 minute.French galettes recipeThese can then be eaten with sugar and cinnamon, French galettes recipe or any other filling, I think savoury ones suits best. Like the cream cheese with salmon, Yum!Happy pancake once it comes!

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Pinterest challenge: sweet potato and chickpea moroccan style stew

Sweet potato and chickpea moroccan style stew recipeI have made this vegetarian stew before (technically Joni made it since I was not up for cooking that day) and I fell in love with it. Its full of contrasting flavour, not much prep and it's very easy to serve to babies. I made it again few days ago and it was as before very enjoyable meal (more for me than Joni as he prefers meat).Sweet potato and chickpea moroccan style stew recipeSWEET POTATO AND CHICKPEA MOROCCAN STEW practically copied from vegan Lauren Caris Cooks

Serves 6

  • 2 onions, diced
  • 2 garlic cloves, minced
  • 1 celery stick, sliced
  • 1tsp ground turmeric
  • 1/2tsp cinnamon
  • 1/2tsp ginger
  • 1/2tsp cumin
  • 100g red lentils
  • 500ml tomato passata
  • 1 tin (400g) chickpeas
  • 300g sweet potato, pealed and diced
  • 800ml veg stock
  • 1 bay leaf
  • 1 pomegranate
  • ready made couscous (we make it fresh for each use depending on how many portions are needed)
  • 1 bunch of fresh parsley, chopped

1.  Sautè the onion in a large pot for 3-5 minutes until it begins to soften. Add the celery and garlic and sautè for a further 3 minutes.Sweet potato and chickpea moroccan style stew recipe2. Add the turmeric, ginger, cinnamon and cumin and stir to coat everything. Add the lentils, passata sweet potato, chickpeas, bay leaf and vegetable stock, reduce the heat to low and simmer for 1 hour or until the stew is thick.Sweet potato and chickpea moroccan style stew recipe3. When it comes to removing pomegranate seeds it is pain in the butt. But it is totally worth it for this meal! My friend suggested easer method how to remove pomegranate seeds (apparently she learned it from YouTube). Remove the top and bottom with knife. Lightly slice the sides like an orange. Carefully "peal off" the skin and there we go seeds will come out in more orderly fashion!  Sweet potato and chickpea moroccan style stew recipe4. to serve dish couscous into the bowl, then the stew. Top it with parsley and pomegranate seeds. Sweet potato and chickpea moroccan style stew recipeEnjoy!

Rasa xoxo

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Garlic rye bread and bean salad

Rye garlic bread and bean salad recipe It's becoming to look like Christmas and I decided to share a recipe for a salad that is traditional to have for Christmas Eve. It is that simple and tasty that my brother used to voluntarily go on salad making duty because of that. Hope you like it as much as we do! Rye garlic bread and bean salad recipe GARLIC RYE BREAD AND BEAN SALAD

Makes one medium serving bowl (I made half portion here)

  • 1 medium rye bread loaf
  • 6 cloves of garlic, crushed and chopped
  • generous amount of oil for frying
  • salt and pepper to taste
  • 2 onions, finelly chopped
  • 2tsp caraway seeds, soaked in water
  • 2 cans of butter beans or cannellini beans, rinsed under cold water
  • bunch of parsley, finelly chopped (optional)

1. Slice the bread and then chop the slices into 1cm cubes.Rye garlic bread and bean salad recipe2.Fry the bread together with garlic in generous amount of oil (very necessary, sorry for dieters). Season to taste and put it aside.Rye garlic bread and bean salad recipe3. Fry the onion together with caraway seeds until onions are nice and slightly transparent. Add the beans and take the pan off the heat.  Rye garlic bread and bean salad recipe4. Mix everything together.Rye garlic bread and bean salad recipe Rye garlic bread and bean salad recipeHope you don't miss this humble salad at your Christmas table ;-).

Rasa xx

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Baby friendly birthday cake

Baby friendly birthday cakeLast week we celebrated Lukas birthday and today I would like to share with you the recipe of the cake I made for him. I aimed for something sugar free of course that is suitable for a baby. I made sure to include banana in it just because Lukas loooovesss banana very much (maybe he is a minion who knows :D) and also because it adds some sweetness. The cake of course wasn't very sweet. I would say it was a brioche sweetness level. I also thought that it is better eaten warm, but I had to cool it down unfortunately to decorate it and make it look a little bit more festive ;-). For "butter cream" I just used whipping cream, so it wasn't sweet at all, but actually Lukas liked it very much so I guess it's ok ;-).  Baby friendly birthday cakeBABY BIRTHDAY CAKE

(for the cake)

  • 150g banana (about 1-2 bananas depending on size)
  • 1 egg
  • 60ml oil (I used refined olive oil, but rapeseed oil would probably be better)
  • 330g plain flour
  • 27g oats (I used pack of portioned porridge oats that actually comes in 27g)
  • 2tsp baking powder
  • 125ml milk
  • 3tbsp yogurt (I used greek style yogurt, but natural yogurt would work fine too)

(for decorations)

  • whipping cream, whipped till stiff (one tube of 300ml will do)
  • no added sugar chocolate (there is no such thing as sugar free chocolate my friends!)
  • blueberries (or any type of other berries that are sweet)

1. Whizz bananas, egg and oil in the food processor. Add all other ingredients and mix everything to combine.

2. Spoon the cake dough into small lined spring form tins (mine filled 4 tins).

3. Place the tins into preheated 180C oven and bake the cakes for 20min or so.

Baby friendly birthday cake4. Meanwhile I made chocolate cake decorations. I must admit I got little rusty, because I have not done it for aaaaages! I melted some chocolate, poured into pouch I made out of backing paper and cut the hole in it so I could pipe the chocolate out. I lined a metal baking tin with backing paper and piped chocolate on it in the leaf shapes. Placed it in the freezer for few minutes to set. Done!Baby friendly birthday cake5. Next up is decorating! Sandwich the cake by spreading whipped cream in between and then spread more on top and around to ice the cake. My tip is to really wait till the cakes are cool and trim the tops off, that really helps to make the cake square and therefore easy to ice.Baby friendly birthday cakeOnce the cake is iced, decorate it by piping some more whipped cream on top, sprinkling with blueberries and arranging some chocolate decorations on top if you wish.Baby friendly birthday cakeBaby friendly birthday cakeHope your baby likes it too ;-)

Rasa xx

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