Love, bubs and life on our little farm

So I am a no fuss cook. I love to cook but I don't like to fiddle. And my presentation skills are particularly lacking, I just don't have the patience. I am well known for holding up my quiche or lasagne in the dish and declaring "Look! Looks nice hey?" and then proceeding to slop it onto the plate where it looks much less alluring but (importantly) still tastes good.

The other week I put my hand up to make my brothers Birthday cake that was going to a restaurant and being served to a big group of people. So I wanted it to be good, but it had to survive a 40 minute drive and be something I could prepare whilst juggling the two girls.

I had earmarked a simple recipe for dressing up a Butter cake or Sponge that I had seen in a magazine and I decided this was the time. And it was perfect! And so delicious that my brothers friends raved to him afterwards about how good it was (yes 30 year old men discussing cake!).

And all I did: cooked a double batch butter cake so it was tall, cut it in half and - this is the important bit, filled it with cream mixed with a few spoons of lemon butter (buy it in a jar in the jam section) and dressed with fresh berries. Then refridgerated it. The sweet yet tangy lemon butter taste infuses through the cake and contrasts with the freshness of the berries, simple but really memorable.