GIRLIE CAKES FOR A VERY GIRLIE DAY

A few weeks ago I wrote about Alex and Rowan's impending wedding and the inordinate number of lemon cupcakes I'll be baking for the occasion. I settled on an incredibly moist and light lemon yoghurt cake recipe by the Barefoot Contessa but struggled to find an adequately concentrated rose extract to create the rose-scented icing.

However, fear not, because I was pointed in the direction of Lakeland Plastics and a rose syrup by a brand called Atkins and Potts. Even while I was handing over my hard earned cash I remained unconvinced that it would be strong enough to cope with being diluted in tonnes of butter and sugar but you'll be thrilled and relieved to hear that it did the job admirably.

And so on Sunday I baked a proper trial batch, using the actual cases, and the actual decoration I'll be using on the actual day. This was mainly so that I could calculate the quantities of ingredients I'll require for the actual event, and partly because it was Sunday, there was a bottle of pink champagne chilled in the fridge and frankly why not? We ordered the cases from here, and the crystalised rose petals are from here. They're all the way from the Grasse countryside in France, where the flowers are gathered in the morning, gently dried and then coated in sugar syrup. They taste the way roses used to smell when you were little. Heavenly.

It's fair to say I'm not normally a pink girlie girl, but for a properly girlie occasion such as the civilisation of two lovely girls, I think we can make an exception.

CELEBRATION CAKES

Is it wrong to celebrate your blog's one year birthday when you've been MIA for the last four (and some) months? Perhaps this small private acknowledgement is enough of a nod to it's actual birthday, and then in four months time it can have an official birthday, when the weather will be nicer and we can be giddy and self congratulatory. Look, if it's good enough for Nana Betty it's good enough for this blog.

In keeping with the celebratory theme, I have been doing a spot of baking. Two of my dearest friends are to be married in July and we are all beside ourselves with excitement. It is to be a small affair but nonetheless very special, with close friends, family and the sunshine in attendance. At least we hope so. Edinburgh can be a touch unpredictable when it comes to matters of climate but if the last week or two is anything to go by we might just be lucky.

Ever since Gemma created such a fabulous cake for Sylvie's wedding I've had a hankering to have a go myself, and so it is that I find myself in charge of the patisserie for this affair. To her credit, Gemma went down the traditional route and put together a very impressive three tier wonder of fruit sponges complete with marzipan and royal icing, while I will be going down the less challenging route of lots of oversized cupcakes. But there is some challenge in creating in the region of 150 cupcakes, all of which must look just right, then icing them on the morning of the big day, transporting them to the venue and positioning them just-so on their towering stand.

I want these wee cakes to be delicate and summery, and so when I saw Ina Garten (the Barefoot Contessa - an absolute marvel and what's more, living my fantasy life) make this lemon yoghurt cake the cupcakes suddenly became a bit of a no-brainer. Topped with rose scented icing, these are going to be perfect (she says, modestly).

So, I had to make some at the weekend - just to make sure they'd work as cupcakes you understand - and work they did. They're delicious. Using yoghurt and oil instead of butter ensures that the cakes have a light spongey texture, and the lemon rind gives them an extraordinary citrus flavour. Of course the original recipe is for a whole cake, which will be just as lovely.

As for the rose scented icing, I absentmindedly picked up rose essence instead of extract and as a result it didn't taste remotely like rose. This, along with a distinct lack of piping bag, meant that it was pretty much doomed from the outset. The search is now on for a good concentrated extract - any recommendations are most welcome, although I've been told Star Kay White are a good place to start. As soon as this is procured it will of course necessitate another trial batch of cupcakes... Well you have to sure don't you?