Sunday, 15 April 2012


Okay, so this doesn't make up for a lack of updates (there will be a BIG one in a short while, I went on a throwing course so I have lots of lumps of misshapen clay to show you), but last night I found out you can make mini versions of Japanese style sponge cakes.

Super adorable. Just pour the mixture into a greased bun pan (I used the Cooking with Dog recipe again), and cook for 15 minutes instead of 25. They will turn light brown on the edges. Then shove a couple of strawberry slices on top and a dusting of icing sugar, and you're done. They are really lovely when they're still warm.

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