This is a cake of two tales. And the tale of two cakes.
Story the first.
Once upon a Saturday night, there was a Pimms cocktail-addled promise to make a layered birthday cake. Which I promptly forgot about until Sunday evening (the birthday was on Monday).
It was the prettiest Pimms cocktail I had ever seen, with three different types of citrus, strawberries, mint, a dash of this and a splash of that. An English-summer-meets-tropical sunset mash of colours and flavours.
But if I have to bake a cake every time I have that cocktail, I may just switch to a martini.
Story the second.
Once upon a Sunday evening. With a sense of wild, reckless adventure, and no little trepidation, I poured cake batter into teacups and put it into the oven.
Wild recklessness, because I picked up the teacups from an op shop, with no knowledge of whether they were oven safe. Trepidation, because We could have had a Turkish coffee brownie flavoured explosion in the oven.
(But, looking on the bright side of life, a Turkish coffee brownie flavoured explosion might have led to a new oven. One with an accurate temperature gauge, a working oven light, and a steam function for baking bread.)
Cakes I & II
We didn’t get a new oven.
Instead, we got brownie cakes. I inverted the teacup cakes so they became domed-shaped single-serve mini layer cakes. With just enough space for one candle on top.