We were going to plant seeds this week, but then the snow came back.
(I'm so tired of winter I could hit something. Many somethings!)
Actually we've been about to plant seeds for several weeks now,
but crazy stormy weather has thwarted our efforts.
Since I just don't fancy dragging all that soil inside for the planting
it will have to wait another week. So yesterday I did some baking instead,
since it was my day off and I was restless.
I watched 'Masterchef' the night before, and the challenge was desserts.
The contestants had to make either trifle, tiramisu or strawberry shortcake.
Afterwards I really wanted make my own tiramisu, but the lack of Amaretto,
mascarpone and lady fingers made that somewhat impossible...
The trifle they were making (and possibly every correctly made trifle in Britain)
contained jelly. I rarely use gelatin, and I don't know many who do (in Sweden).
But suddenly I was inspired, and this was something I did have in the pantry,
for some reason. So I made little cakes instead.
I started by making large "plain" cupcakes and splitting them in two.
In my surge of experimental creativity I also made a filling
out of butter, dried coconut, almond paste and cardamom.
Yummy, yummy! On top of the spread I put my berry filled jelly,
then I topped the cakes off with whipped cream and flower sprinkles.
Learn as you go: The first batch of jelly I made was blueberry/lingon,
and I made it in a square shape. It wasn't very thought through, I admit.
I will end up either wasting lots or with jelly the wrong shape for round cakes.
However, the jelly you see above in the actual cake I made in a cupcake
sheet instead (and it's strawberry). It was perfect - and delicious!
I am hosting an assignment in April, a kind of spring cleaning or cleansing.
Anyone and everyone who's up for a little change is welcome to join!
Click the picture for more info.