Happy Birthday to my mum! A classic Victoria sponge, filled with strawberry jam and butter cream and topped with icing roses in spring colours of fushia pink and daffodil yellow.
This is a light, creamy cheesecake with crushed digestive biscuit base. You can also use ginger biscuits as a change. I decorated the top with edible flowers. Borage. So pretty 😍
This is the chocolate marble cake I made for my nephews school fete in the classic Guess the weight of the cake competition. The answer: 13lb and 12oz.
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