Old fashioned raspberry lemon tea cake with rose petal glaze


Moist chocolate orange cake with ganache and sugared violets


Classic chocolate brownies

This afternoon my house was filled with the familiar scent of sugar, chocolate, vanilla, lemon and all of those delightfully enticing, delicious aromas associated with baking. These three home cooked batches of baking bliss are for an open day and fair, which is being held tomorrow, at the school attended by my two eldest daughters Jana and Eva.  

I really enjoyed making these recipes and then coming up with a pretty way in which to decorate and display them. A set of cheery cake tins from The Essential Ingredient in Rozelle solved the packaging dilemma, both protecting and keeping fresh each home cooked offering. Since the cakes are very likely to be enjoyed on Mother’s Day this Sunday, a sprinkling of edible rose petals seemed like the ideal topping for the largest of the trio. I chose to make these particular cakes because they keep well, retaining their moisture and flavour. 

As I write this evening’s entry I can see from the corner of my eye, the carefully crafted bouquet of blush pink and white flowers that arrived today. You can spot them in the photos above. A much appreciated early Mother’s Day gift from my husband and six children. Flowers and cake are a perfect combination for this occasion. 

So here’s to sunny weather, an enthusiastic crowd of visitors to the school fair tomorrow and a wonderful Mother’s Day weekend.