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  1. Psychedelicupcakes

    June 4, 2015 by Lally

    It’s been over a year since I posted about my cupcakes, so I am welcoming them back to my blog with a real goodie: my Psychedelicupakes! Being a psychedelic gal myself, I adore these cupcakes. It took some patience and practice to master the icing, but the result and cursing coming from the kitchen were worth it!

    psychedelicupcakes

    Note to reader: Since making these cupcakes I have discovered duo piping bags from Lakeland which produce two coloured icing, but I think it’s worth the extra effort to get the triple effect.

    I first made these for an equally psychedelic  friend’s wedding and they were a complete hit! The cupcake base used for these were my Guinness & Whiskey recipe (a particular favourite of the bride), but you can you use any favourite cupcake and (non-coloured) icing recipe for these as it’s all about the colour you add in.

    You will need:

    A batch of your favourite (non-coloured icing)

    Desired food colouring (gels recommended)

    Lots of little bowls

    3 small icing bags

    1 large icing bag with desired nozzle

    Wire food bag ties

    Please note: When I took these photos, I was making a double batch which is why you see 6 colours used.

     

    How to:

    Make up the icing batch as normal and split the mixture equally into smaller bowls. As I’m somewhat of a control freak, I weighed out the mixture to ensure I had exact equal amounts of each colour).

    Icing split equally and ready for a splash of colour

    Add your colour as required. I find that gel colours are best for achieving a bold colour, especially for orange. (I once gave myself a blister from tying to make orange by hand using red and yellow liquid colours, adding a little bit more red, then a little bit more yellow over and over again and only ever achieving pink or coral).

    Oooooh – pretty!

    Once your colours are all mixed and looking pretty, transfer into separate small piping bags. It takes some practice to do this in a smooth and need process (I am now a pro).

    TOP TIP: If you have difficulty and tend to make a messy when filling an icing bag, I find it helps using a tall glass. Put the empty bag into the glass and wrap the bag over the top of the glass. This holds the bag in place for filling and prevents spillage from the top. Once filled (3/4 full maximum) lift out the bag and gently shake the bag to ensure the icing moves to the bottom and removes any air gaps.

    I recently saw this which is frankly, in my opinion, a complete waste of £9.99 when a glass does practically the same thing! But if you have lots of kitchen storage space and a big baking budget, then why not?!

    My icing rainbow

    It’s important that you seal the filled bags using the ties – twist first then use the ties. This will ensure clean, stress free piping.

    Prepare the large piping bag with you desired nozzle. Then cut the ends off the smaller filled bags (give them another little gentle shake to release any more trapped air) and carefully place them inside the big bag. Please be patient and slow, they will all fit.

    Then pipe away! I found that each cupcake looked different due the way the bag was squeezed, some only having two colours, but this is absolutely fine.

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  2. Guinness & Whiskey Cupcakes of Irish Dreams

    June 4, 2015 by Lally

    Although these cupcakes suit St. Patrick’s day down to a T, I’ve made these part of my repertoire and they have since become a bit of a staple of mine in the last months. They are too good not to bake and unfortunately my ordinary chocolate versions have been demoted. These are now my cupcake of choice, even for me who doesn’t have a sweet tooth or even like chocolate!! I can’t resist a nibble on these!

    guinness and whiskey birthday

    All dressed up for a friends birthday

     

    For 12 cupcakes:

    Cake mixture:

    Dry Ingredients:

    60g cocoa

    120g caster sugar

    130g plain flour

    1/2 tsp baking soda / bicarbonate of soda

    pinch salt

     

    Wet Ingredients:

    60g butter – melted. Must be melted!

    170ml Guinness – at room temperature. Must be at room temperature!

    1/2 tsp vanilla extract

    2 small eggs

    80ml cream

    guinness and whiskey

    All pretty on a cake stand

    Put the oven on to 180˚C to preheat.

    1. Sieve and combine all the dry ingredients into a bowl
    2. If not already done, melt the butter.
    3. The guinness needs to be at room temperature otherwise the butter will solidify and you will cry/panic/curse like I did on my first attempt!
    4. Whisk the guinness and butter together with the vanilla. This can be done by hand or in a mixer.
    5. Mix in the eggs one at a time, and then mix in the cream.
    6. Once all the wet ingredients are combined, add in the dry ingredients a bit at a time.
    7. Split evenly the mixture into paper cases placed in a cupcake tin.
    8. Bake for 20 minutes and check if cooked by inserting a wooden cocktail stick. If the stick comes out with mixture on it, leave in for another few minutes and check again. Leave in the tin to cool before transferring to a wire rack to cool completely.

     

    Icing mixture:

    170g butter

    250g icing sugar

    Splash of cream if you’re feeling particulaly luxurious

    2 tbsp of whiskey (or more to taste)

    1. Mix the butter and sieved icing sugar with an electric whisk/mixer.
    2. Add the cream and/or whiskey to loosen up the mixture. It needs to be a thick consistency, but not too loose or solid. You can add more whiskey or icing sugar to make more thin or thick as required.
    3. Use a piping bag and medium size nozzle, swirl the icing onto the cooled cakes.
    4. Decorate as desired, but these are amazing enough to live without decoration.
    5. Enjoy!

     


  3. Luxurious Festive Cupcakes

    December 13, 2013 by Lally

    I was lacking in inspiration to get me in the festive mood and after being invited to a small last minute gathering and needing to bring something, I thought festive cupcakes would be a good idea. These cupcakes are a fun twist on the traditional British Christmas cake and make great little gifts. They are perfect for those who, like me, find the typical marzipan and icing too heavy and sweet but want to enjoy the fruity spicy taste of this seasonal cake.

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    For this recipe I experimented with using mince pie ‘mincemeat’ filling with extra raisins to add a bit of luxury, but you can replace this with mixed dried fruit.

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    My festive cupcakes had a great response from all with the usual ‘mmmmm’ sounds along with 2 separate joking comments regarding the possible calorie content. One comment being, after one bite: “well that’s about 1000 calories!”. But if you can’t indulge at this time of year, when can you?

    For 12 cupcakes:

    Cake mixture:

    125g butter

    100g brown sugar

    2 tsp finely grated orange rind

    2 eggs

    200g raisins

    300g mince pie filling

    60g chopped walnuts

    80ml fresh orange juice75g plain flour

    75g self-raising flour

    You can replace the raisins and mince pie filling with 500g dried mixed fruit and 1/4 tsp each of nutmeg and cinnamon.

    Put the oven on to 170˚C to preheat.

    1. Use an electric whisk to beat the butter, sugar and orange rind in a bowl until smooth
    2. Add the eggs one at a time, beating well after each one is added.
    3. Stir in the mince pie filling, raisins (or dried fruit), walnuts and orange juice.
    4. Sieve the 2 types of flour and mix in well.
    5. For even sized cakes, use a 50ml measuring spoon to put the mixture into paper cases placed in a cupcake tin.
    6. Bake for 20 minutes or until cupcakes are firm to touch. Leave in the tin to cool before transferring to a wire rack to cool completely

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    Icing mixture:

    170g butter

    250g icing sugar

    2 tsp finely grated orange rind

    1 tbsp honey

    1 tbsp orange juice (or Cointreau for grown ups)

    1. Mix the butter, sieved icing sugar, orange rind and honey with an electric whisk.

    2. Add the orange juice (or Cointreau) to loosen up the mixture. It needs to be a thick consistency, but not too loose or solid. You can add more juice or icing sugar to make more thin or thick as required.

    3. Use a piping bag and medium size nozzle, swirl the icing onto the cooled cakes.

    4. Decorate with seasonal sprinkles (I used gold stars, red and white sprinkles, red and green M&Ms/Smarties and not forgetting edible/non toxic glitter!

    5. Enjoy and have a great festive season!

     

     


  4. Sushi Qui? Sushilicious!

    December 4, 2013 by Lally

    I am a big fan of sushi and recently, whilst visiting a friend in Marseille, I was lucky enough to have the best sushi I have ever tasted.

    My friend had mentioned this lovely little place to me on numerous occasions with the best fish you can eat in Marseille, straight from the boats of the local fishermen. So whilst in town it was top of my list of things to do.

    As we approached the restaurant, I realised that Sushi Qui was not the chic, fancy place I was expecting. The simple, intimate and homely feeling was so much more endearing than any fancy place could ever hope to achieve. Run by Christian Qui (find out more about him here), Sushi Qui was the most personal experience I have had in a restaurant, it was like being invited into Christian’s home.

    The tiny room, holding maximum 12 guests, has an open kitchen where you can see your dishes being prepared with love right before your eyes. There is no menu. Your are provided with beautiful dishes straight from the ocean that day.
    sushi qui

    We started with Miso soup, but not your ordinary Miso soup. This was made with fresh fish stock and flavoured with urchin. I had always wanted to try urchin after being absolutely petrified of the giant ones which shared the ocean with me when I snorkelled last year in Mexico. This one was tiny in comparison but delicious.

    Then came the fresh oysters, sushi style. Sprinkled with wasabi, spring onion and lemon juice. Such pretty things! I then ate the freshest sashimi possible. The tuna was literally gutted, cleaned and sliced in front of our eyes and then served with  stracciatella cheese and flying fish eggs. A serious taste sensation.

     

    sushi quisushi qui

    sushi qui sushi qui

    Throughout the meal, we were accompanied by music provided kindly by my friend who acted as DJ, selecting records from the personal collection on display. It really was like being invited into a friend’s for dinner.

    sushi qui

     

    Not only was the food great, but the company was too. Christian and I reminisced about music and about Leeds, where I grew up and where he studied landscape architecture. You can absolutely see the artistic past in Christian’s dishes. Each plate is prepared with such care and attention, not only for taste, but for look.

    I can tell you something for nothing: going back to regular ‘high street’ sushi was tough!


  5. Becoming A Bunny Girl

    October 18, 2013 by Lally

    I will be going to NYC for the 11th (!) time next week. I have been in the fabulous city for Thanksgiving, 4th July & New years eve, but this will be my first Halloween stateside. I am very excited! Halloween is a big deal over there with people going all out with their costumes and spending hours hand making and perfecting amazing disguises.

    I have always envied my NYC friend’s costumes seen on Facebook albums with perfect snakes, cave women, fallen angels etc all hand made to perfection with make up to match. And now I get the chance to show off my creativity too. With a plethora of parties on my event list, I decided on 2 costumes.

    1. 1960’s playboy bunny (i.e the brave costume)

    2. 1970’s flight attendant (i.e the easy costume)

    Let’s start with the 1970’s flight attendant.

    How gorgeous are these images? What is there not to like? Beautiful clothes, the glamour of travel, the cute hats!

    60s Air Hostesses 60s Air Hostesses 60s Air Hostesses

    My favourite vintage flight attendant is Zooey Deschanel in Almost Famous. How much cuter can you get?

    Zooey Deschanel

    Zooey Deschanel

    My outfit started with my vintage British Airways flight bag, funnily enough purchased in Las Vegas (I am jet set like a real flight attendant). And then for the dress. This was pretty easy to find. With a wardrobe of its own just to house my vintage dresses I just had to look for one most suitable. And jackpot! A white shift dress with blue and turquoise stripes. I already own a white pair of go-go boots and a turquoise pair or tights. The peaked turquoise hat was a complete and utterly lucky coincidence. I found it randomly in H&M in the sale for 7€. Super happy about that! To complete the accessories are a scarf from my vast collection and a pair of white gloves bought in a vintage store. The final details will be the still to be sourced airplane themed pin for the hat and a plastic tray for drinks (cups to be super glued on).

    british airways flight bagstewardess costume

    I am also thinking about adding some blood/gore for a more Halloween feel – flight attendant survived crash perhaps?

     

    And now for the pièce de résistance.

    There is something so gorgeous, so sexy and so glamorous about a 1960’s Playboy Bunny.

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    The more modern re-invention is just a bit tacky and slutty, but back in the day, they were the height of glamour. Many famous people worked as Playboy Bunnies early in their careers including Debbie Harry & Patricia Quinn, Magenta in The Rocky Horror Show.

    It all started with a brilliantly doctored image by a friend of mine and posted on my Facebook wall for my birthday.

    fox bunny

    It just so happens that the girl with the added on fox tail is wearing a suit very similar to one I own. My paisley, boned vintage swimsuit is arguably one of my best finds. Not only for its beauty but also for the fact that it fits me perfectly! So I had the basis for my costume and the rest let me release some creative juices.

    First the tail. I had found some ideas for a homemade tail made like a pompom. Easy, yes but it did not have the look I required. I wanted a furry tail. I had the idea to find a 2nd hand baby’s furry coat to cut up and recycle but the trip to my local kiddy charity shop did not end up as expected. After finding nothing suitable on the rails, my eyes glanced over to the soft toys and to a particularly perfect polar bear – very cute, but it needed to be sacrificed to make the perfect tail. A bit of cutting, resewing and stuffing and the bear is transformed into my wiggle perfect tail.

    bearbear tail

    Next the ears.  I bought some blue satin and a matching head band and with a little bit of google inspiration, wire, left over polar bear stuffing and mostly ‘making it us as I go along, I managed to create some lovely ears.

    ears in the makingears in the making finished ears

    The last touches are cuffs and collar (made simply from a second hand white shirt and changing the buttons), second hand bow tie, blue heels and a hand made name rosette.

    collar and cuffsshoerosette

    Final outfits will be revealed on Halloween and all I need to do now is practice my bunny dip.

    mayfair-club-bunny-girls-1960s


  6. ‘Kuku’ for my first ever cupcake invention: spinach, feta & cumin

    October 18, 2013 by Lally

    After months of baking cupcakes following other people’s recipes, I thought it was about time to try to create my own. Following the big success of my savoury feta and courgette cupcakes (taken from Cupcake Magic by Kate Shiazi) I decided to make a twist using a recipe from an old vegetarian cookbook for a ‘kuku’, a Middle Eastern oven baked omelette. I made the kuku for a dinner party recently and it was delicious, packed with spinach and spiced with cumin. After making it for the second time last week as a tasty hangover cure, the light bulb went on and I realised that this would make a perfect cupcake. Plus how amazing is the word kuku?

    With ex work colleagues coming over to my place that evening, it seemed like the perfect time for the trial.

    I followed the original recipe and switched courgette with spinach and added fresh mint leaves and cumin from the kuku recipe. It all looked OK in terms of batter so they went into the oven with hope and crossed fingers.

    The timings were worrying but after ensuring they were slightly golden on top, it was time to release them from the oven.

    spinach, feta & cumin

    spinach, feta & cumin

    I nervously tasted one and SUCCESS!! Nom Nom Nom! They were just as I had hoped. Mouthwateringly moist with spinach and with just the right amount of cumin to spice things up a bit!

    If any further proof was needed, all 16 of the cupcakes were devoured by the end of the evening with echoes of ‘mmmm’ and ‘aaaah’ and ‘can I have the recipe please?’.  So here it is:

    Makes 16 small or 12 large

    Ingredients:

    400g spinach/14oz spinach

    200g/7oz plain flour

    2 tsbp sugar

    3 tsp baking powder

    1 tsp salt

    1 tsp ground cumin

    3 medium eggs

    2 spring onions

    250g ricotta cheese

    150g feta cheese

    110g/4oz butter, melted

    60ml/2 fl oz milk

    Handful of chopped mint leaves

    Ground black pepper

     

    Put the oven on to 170˚C to preheat.

    1. Gently cook the spinach till soft. I did mine in the microwave in batches – it does shrink a lot once cooked after the initial spinach kitchen takeover. Then place in a colander and press out all the water. I used the bottom of a large bowl to get better surface area. Roughly chop the squeezed spinach.

    2. Put the flour, sugar, baking powder, salt & cumin in a sieve over a large mixing bowl and sift to ensure all dry ingredients are mixed.

    3. In a 2nd bowl, mix together well the spinach, eggs, finely chopped onions, ricotta, feta, melted butter milk and mint. Season to taste with the pepper – I like a lot.

    4. Put the wet ingredients into the dry and mix to combine. Ensure you get all the flour from the bottom of the bowl. The batter will be thick and lumpy and smelling delicious.

    5. Put spoonfuls of the mixture into cases placed in a cupcake tin. For even sized cakes, I use a heaped 50ml measuring spoon. This will give a good sized cupcake.

    6. Bake in the middle of the oven for 20 minutes to start with. If they are too high they will brown too quickly. I kept checking them every few minutes. Once the tops seem cooked and starting to turn golden, take them out. I found that the insides seem a bit under cooked when first taken out, but after resting to cool the insides will cook out to leave them perfect.

    7. Scoff away and enjoy!

     

     


  7. ‘Merch Bitch’

    October 1, 2013 by Lally

    I started writing this post with the intention of kicking it off with a small history about my introduction into live music as a teenager.  As it appears to have opened a huge reminiscing flood gate, I will skip this topic in this particular post and create another interesting story later…

    I have been going to and enjoying live music for years. My first experiences were the rock bands (in my early teens) and indie bands (in my late teens) of the 90’s. As a teenager with limited funds, it was rare that any band merchandise was bought. Regardless, we would go over to the merchandise stand after a gig to see what was available. But it was not always the merchandise that fascinated me, I could never help but wonder about the person selling the items. How cool was it to work with a band and go on tour with them, just selling merchandise?

    With older years comes more disposable income, so I can now purchase items from the merchandise stand. I love the idea of a band t-shirt, but my style does not often give room for this look. Nevertheless, I will still go over to have a look at the goods on offer and continue to have a twinge of intrigue about the person selling the wares.

    Last week I was given the opportunity to actually become this person (well, for one night only). Going to a lot of concerts over the years has led me to meet a lot of fun people along the way (I guess that’s another blog topic…). One of these people was Brett, who I met a few years ago when he was working with The Rakes (2003-2009) as the ‘sound guy’. We kept in touch over the years and he contacted me out of the blue. He is touring with Kate Nash and needed someone to run the merch stand for the first night of her tour, and he thought of me. With the promise of free beer and 60€, I jumped at the chance. It gave me the opportunity to use my professional skills in sales and visual merchandising as well as getting the chance to chat to the fans and to meet Kate herself.

    I spent some important time deciding what to wear on the occasion of becoming a Merch Bitch and decided on a comfortable yet glamourous rock chick look of denim shorts and my new fringed jacket from Topshop.  I opted out of a suggestion from a friend to wear something low cut in order to sell more, which was fortunate because most of my customers were teenage girls who I am sure had no interest in my cleavage.

    On a side note, I actually do not remember how the term “Merch Bitch” was created and made itself at home in my personal dictionary, but I was one now and that was all that mattered.

    This is what I saw and experienced in picture form.

    The Venue: the beautiful Botanique.

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    As it was the first night of the tour, I had to unpack and count all the stock.

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    As the band and crew ate, I created a lovely product display using only duct tape. Kate came over to say hello quickly before her dinner and a memory from the first time I saw her in concert in the very same venue sprung to mind. I was queuing for the bathrooms when a very shy, yet excited fan came up to me “Vous etes Kate Nash??” I was flattered but I had to tell her “non”. Even with the red hair, fringe and the English accent, I very much doubt Kate Nash would be using the public restrooms :)

    Thanks to Miss Tracy Bull for the photo of me in action.

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    Funnily enough, I was reminded of my teenage years as only 3 of the 20€ t-shirts were sold. I watched many teenage girls (the main fan base for the evening) count out their pennies to see what they could afford. Hence why I mainly sold the affordable rings, stickers, tote bags and signed posters.

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    I used my sale skills to sell all the signed posters “freshly signed by Kate herself before the gig” and modelled the cuter than cute ring.

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    The support Band for Kate Nash were The Tuts, a young three piece punk band from London. After their performance they came out to sell and sign their merchandise and have photos taken with fans. They were sweet and excitable bunch who were thrilled to be doing the whole European tour with Kate Nash.

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    They had the cutest merchandise.

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    I left the goods in the ‘safe’ hands of the venue security, and went in to watch the main performance. I had seen Kate a few years before but this was a very different performance. Gone were the soft keyboard solos, replaced by a more heavy angrier sound on guitar with a new all girl band. I liked it! Kate engrossed the crowd with her new tougher songs, stories and feminist views. Which for me were culminated by her song “Free My Pussy” which led to a lot of open mouths (my friend Martin) and nervous laughter (me).  Before you get a bit confused, the song is inspired by Pussy Riot and the B-side of this single is a song called ‘Free Pussy Riot Now!’ by Kate Nash & The Thin Kids.

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    After the gig was the main rush of young animated fans, all well-mannered and forming an orderly queue. The more I sold and chatted to the kids the more I realised that my intrigue of the ‘Merch Bitch’ is not just a phenomenon experienced by me. I could sense their interest and anticipation at the thought that I knew Kate Nash and could help them with their autographs, photo ops and gift giving. I had to tell at least 10 fans that unfortunately I did not know Kate personally and that I was just selling the merch. Oh, the look of disappointment in their eyes. There were a small group of diehard fans who asked me if Kate would come out to sign their newly purchased albums or to give her hand made gifts. They waited and waited. I don’t know how long for because I left before they did.

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    I was told that I did a very good job (well of course – I am committed and professional in all jobs at hand). After a very entertaining gig, 6 free beers (hiccup) and packing up all the stock it was time to go home. Now with the experience of being a ‘merch bitch’.


  8. Brussels Vintage Market

    September 11, 2013 by Lally

    On Sunday 1st September, I participated in my first vintage market as a trader.

    As a collector of vintage wares, over the last years I have accumulated many, many dresses and objects which I either never wore, never fit or I actually just purchased to sell on eventually. So putting together a nice collection of items to sell was easy. I was also very brave and did a personal wardrobe clear out: 15 hardly worn dresses sacrificed to give much needed space in my closet.

    It was a long day. Set-up at 10, market open at 12 and pack up at 7pm. Luckily, the whole day was spent with my friend Leila, who is also a vintage junkie. Between us, with our own once owned items, we managed to fill an 8 square meter space.

     

    Overall it was a good day. I got to practice my French a little bit and it was fun to have some banter and be on the other side of the bartering for a change. I didn’t sell a lot (I still had to drag 4 heavy, huge bags back up the stairs to my apartment), but I did sell some of my more expensive items which was nice.

    The day was somewhat hampered by the discovery of 4 empty hangers (utter disbelief that people would steal from independents selling at a vintage market!) as well as learning that at some point, a party of moths had partaken in an eat-all-you-want buffet on my silk Marc by Marc Jacobs dress that I was hoping to get 60 Euros for.  Pesky moths!!! The first thing I did when I got home was check my other silk items, but luckily they were all still intact.

    To balance out these bad feelings, Leila had an amazing idea to go together through our rails and take out items to donate to charity. This was a great exercise. 2 big bags each to Les Petits Riens.

    We will be joining the market again in December, hopefully making the most of the Festive spenders and keeping a watchful eye on sticky fingers.

     


  9. My First Professional Baking Project

    September 11, 2013 by Lally

    Last week I made 60(!) cupcakes for a friend’s birthday party: 12 almond & orange, 12 vanilla and 36 feta & courgette. By the end of the evening/early morning, they were all devoured by the partygoers – the savoury ones went down rather well after a few glasses of Cava.

    Coincidentally the birthday boy  Tim owns and runs the best coffee shops in Brussels – Moka Classic Espresso Bar and he immediately asked me to make some for his customers to enjoy. 

    And so began my first professional baking job although for me, it really is still just a bit of a hobby.

    This morning I baked 12 almond & orange and 12 chocolate cupcakes.

    For some reason I made more of a mess than usual in my kitchen. Maybe the pressure of knowing that people will be paying to enjoy my work.

    In the past I have been a bit of a purist when it came to baking and only mixed by hand with a good old trusty wooden spoon (well, I had no choice as I didn’t own any electrical help). But after a blister inducing incident trying to make orange icing for Halloween (I’ll post about that at some point I am sure), I treated myself to a small electric handheld whisk. But it turns out that I am still getting the hang of the buttons; will I ever learn that the ‘eject’ button for the whisk parts is NOT the ‘on’ button? Hence the cake batter being sprayed around my kitchen wall, floor, down my leg..

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    And to top off the kitchen mayhem, today was the day that my dishwasher decided to brake down… but that’s another story!

    Anyhow, the cupcakes were baked, decorated in my usual style and delivered safe and sound to Moka, where they were set up in their new home. Within 10 minutes one was bought. It was great to quietly see my first paying customer enjoy my baking!

     

     

    As I sat enjoying a great Italian coffee, I saw another 3 cupcakes eaten and give joy. A good first day of professional baking, well apart from the dishwasher let down.

    Oh and I forgot to say, whilst in the midst of baking this morning I literally received another order for 12 cupcakes by my good friend Laetitia at Les Parents Terrible. I think I will be a busy Lally of Leisure this week.


  10. Welcome to Lally of Leisure!

    September 10, 2013 by Lally

     

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    This is me baking in my kitchen (needless-to-say, not always with rollers in my hair). This photo was taken as I prepared cupcakes for a friend’s pre-wedding get together. I finished the decoration whilst my hair was setting. The end result was a beautiful beehive created by my talented friend Leila.

    But there is more to me than just baking, you know…