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Tag Archives: parenting

Why do foxes glow?

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In which I bombard you with photos and beat a hasty retreat to answer REALLY important questions from Big Bear about why foxes glow when they’re pregnant*. And to stop Baby Bear from dialling 999…. again. 



I claim they are homage to Wimbledon and strawberries. Really I just got over excited with the Cath Kidston sale. 



They’re Earl Grey flavour. Because there’s no time for the Great British tea and cake tradition when you’re trying to fish out coins that have been lovingly inserted into air vents. So it has to be tea flavoured cake instead. It’s just as good, although cake flavoured tea might be quicker. Just a thought. 



Pretty sure the Bears are the ONLY people who don’t understand the Pimms fascination. They aren’t particularly British summer-esque, but at least they taste pretty awesome: Malibu and Coke flavoured Bear-y cakes. Having said that, Daddy Bear doesn’t like Malibu. Herein lies the reason why Mummy Bear’s diet always fails. Cola flavoured sponge topped with a malibu and lime buttercream frosting, amazingly cute straws, and the most humongous tantrum from Baby Bear when I wouldn’t let him lick the frosting bowl. 



Actually, this is more Wimbledon-ish isn’t it? I did start a diet. And then I made this. And it had no soggy bottom and was absolutely delicious. But did have an entire tub on marscapone in it. So basically the diet had been pointless. 




And that moment when you realise LAST weekend was Father’s day, and the computer won’t print your amazon voucher? Gluten Free Cherry Bakewell flavour Bear-y cakes. Almond sponge, filled with cherry jam and topped with lemon glace icing. Or, how to get out of a tight spot using lots of sugar. 




Except I haven’t showered yet. So maybe the recipes will come later. Much later.

Mummy Bear x 

*Fantastic Mr Fox; confusing asd kids since 2009. 

Mr Fox: By the way, you look unbelievably beautiful tonight. You’re practically glowing. Maybe                                                                                                             it’s the lighting. 

Toddler trouble.

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The Bears and I have been absent for a while. There is a very good reason for this, and it comes in the shape of a not-so-small two year old. I tried baking with him.


It ended in a state of sugar induced hyperactivity, a broken measuring jug and very very little sleep. Oh yes, and a cake which looked like I had assembled it, run over it with the car, and then tried to fix it up again.

Image(It’s a Maple Syrup and Pecan layer cake with marscapone frosting, from Delia’s gorgeous new book. It did taste fantastic, but not fantastic enough to warrant only two hours sleep.)

And then I tried baking without him. This time the cakes were at least edible looking. And tasted exactly as they should:

 Image(These are Turkish Delight Bear-y Cakes: Chocolate cake, topped with a rose flavoured buttercream and dark chocolate sprinkles. Recipe may follow. Should the Toddler ever sleep.)

However, my living room wall no longer looked like it should:


Neither did Daddy Bear’s computer screen. Or the sofa. And so, we stopped baking.

That completes my absence letter.

We hope to be back soon!

Mummy Bear x

A wedding! I love weddings! Drinks all around!

I also love Johnny Depp. But that’s besides the point. 

A friend has trusted me to make the top cake for their wedding. It’s not till October, but I am excited. And pooping my pants.

So last night we practised. And avoided any more research into the value of Reggio Emelio inspired displays in the outdoor classroom.

And then this morning Baby Bear helped me to take some photographs. Well, I say helped. I mean that whilst I was trying to find some natural light in the Bears teeny tiny flat, Baby Bear painted my drying foam with edible glue. Very helpful.




At this point Baby Bear was poking at the flowers between photos and saying “Mmmmm, hungry mumma” and making exaggerated licks towards the cake. 



And by now he was drawing on the oven in blue edible pen, and singing “Paint, paint, Dora, paint”. So we pretty much gave up. 




So now we’re off to scrub the oven. And the kitchen floor. And Baby Bear himself. And then maybe bake some stem ginger shortbread!

Mummy Bear x

Attempting to out smart a two year old

Baby Bear is going through a phase of not eating anything except chocolate and grapes (amongst many other phases which include redecorating bedroom walls with sun cream) so I am having to come up with increasingly creative ways in which to smuggle vegetables or other foodstuffs into his non existent diet.

Whilst on holiday last week, I came across a recipe for chocolate courgette cakes and thought it would be the perfect stealth veggie challenge, because even if Baby Bear didn’t eat them Big Bear would never complain about a surplus of chocolate cake.


Chocolate Courgette (Zucchini) Bear-y cakes

For the sponge:

200g courgette peeled (The recipe suggests this is about 1 medium courgette, however, Tesco must have been a little stingy on their courgette sizes, as I found it was about 1.5 courgettes)

150g Stork

150g light brown soft sugar

1 tsp vanilla extract

2 tbsp cocoa powder

2 large eggs

250g self raising flour

1 tsp baking powder

2 tbsp whole milk

For the frosting:

180g icing sugar

1 tbsp cocoa powder

2 tbsp whole milk

Chocolate shavings to decorate

Preheat oven to 170C. Beat together the stork, sugar, cocoa, baking powder and flour with and electric mixer until they resemble fine bread crumbs. In a separate jug combine the eggs, milk and vanilla essence by beating gently with a hand whisk.

Pour half of the liquid mixture into the breadcrumb mixture and beat with and electric whisk until just combined.Pour in the remaining half of the liquid, and beat again. Grate the peeled courgettes straight into the bowl, and then stir evenly through the mix using a wooden spoon.

This batter is quite thick, and so can be spooned into muffin cases using a tablespoon. Divide equally between 18 cases, place in the centre of the oven and bake for 25 minutes. Remove from the oven and leave to cool in the muffin tins. This is really important for this recipe because there is a lot of moisture from the courgettes which can cause the cases to peel away from the cakes if they are not left to cool in the tins.

To make the icing, mix together the icing sugar, cocoa powder and milk in a bowl using a spoon until it is smooth. Spoon onto the cooled cakes and spread using the back of the spoon so that it covers the surface. Sprinkle with decorations of your choice – I made white chocolate shavings by scraping a knife over the a block of white chocolate, but it would also work well with fresh berries as the sponge is very light and moist. Next time I make these I’m going to try them with a Chocolate Philadelphia topping, as it will be less sweet and will hold it’s shape whilst piping.


And what was the stealth vegetable verdict? Well Baby Bear licked the icing off the top of the cake and then mashed the rest into the carpet. But Big Bear has devoured half the batch with no complaints!

Baby Bear: 1 Mummy Bear: 0

Mummy Bear x


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