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The Calm before the Storm

Tomorrow the Bears go back to school, and the Bear oven will once again lie dormant as the chaos that is Spring term ensues. We even bought extra lotto tickets last night in the hope of preventing tomorrow from happening, but it seems we picked every number except the six we were supposed to. So in an attempt to hold onto the holidays for as long as possible, we have been baking. And taking photos in daylight hours. Oh the novelty!

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These are Elderflower Bear-y cakes with a hint of Lemon and Almond. I’d been looking for a new flavour to experiment with for a while, and after the epiphany which was baking with rose, lavender and dandelion, it seemed  good chance that the Bears would also like Elderflower.

(Also, Big Bear has assumed that Elderflower is somehow related to the Elder wand in Harry Potter, and therefore declared that they are THE BEST Bear-y cakes ever. I did not shatter his illusion.)

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Ingredients for the cake: (Adapted from The PaperCup Kitchen)

120g Stork

130g Self raising flour

150g Caster sugar

2 Eggs

1/2 tsp Lemon Juice

1 tsp Baking powder

125ml Whole milk

20g Ground Almonds

1/4 tsp Beau Elderflower Flavouring

For the buttercream:

125g unsalted butter at room temperature

300g icing sugar

2-3 drops Beau Elderflower flavouring

Cream the stork and the castor sugar in a large bowl until soft and fluffy. Add the eggs one at a time and then the lemon juice and elderflower flavouring and beat until incorporated.

Sift the flour, baking powder and ground almonds into the bowl, and then pour in the milk. Beat gently until combined.

Spoon into 12 cupcake cases, and then bake in a preheated oven at 180C for 20 minutes.

Remove from oven and leave to cool in the muffin tin. In a large bowl, beat the unsalted butter and icing sugar until light and fluffy. Add the Elderflower flavouring and colouring of your choice (we used Sugarflair Grape Violet) and beat again on high speed until thoroughly combined.

We used a Wilton 1M nozzle to pipe the design on the top, and then decorated with flowerpaste leaves sprayed gold and sugar pearls (whilst Baby Bear decided to eat the contents of my sprinkles box!)

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Maybe if we overload with sugar we can just forget about tomorrow for a while?!

Mummy Bear x

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7 responses »

  1. These sound delicious! I love Elderflower as a drink but never thought to bake with it! YUM! x

    Reply
    • I’ve never had it as a drink – but then I’d never had Dandelion and Burdock as a drink either and that worked well in cake form. Somehow I don’t think it works with all drinks, I can’t imagine Iron Bru or Ribena cupcakes would taste that nice. I may be wrong though! x

      Reply
  2. They look very posh 🙂

    Reply
  3. They are lovely and are sitting happily in Grannie Bear’s tummy, tomorrow they will be on her hips, but every mouthful was worth it.

    Reply
  4. These look gorgeous and delicious. I wonder where I would source elderflower flavouring over here…

    Reply
  5. Pingback: When she got there, the cupboard was bare… « Baking for Bears

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