Wednesday of this week was my mum’s birthday – hopefully she won’t mind me telling you she’s trying to eat healthily in preparation for my brother’s wedding in 7 weeks time – in New Zealand! More to follow on that I’m sure…
Birthdays are the one day when diets don’t count, and cake is a must. But I made a low-fat one so she could eat more of it 🙂
I used Delia’s Saturday Carrot Cake recipe, it was incredibly simple to follow and I love that it can be made all in one bowl, basically just beating everything together. Before you go think it’ll be a good way to five-a-day – the whole cake only took up 2 small carrots! I have the rest of the pack still in the bottom of the fridge, waiting for an urge or healthiness to be eaten. It’s not happened yet. I don’t hold out much hope.
With an absence a suitable sized round tin (seriously, I need to go shopping!), I clapped eyes on my silicon star moulds which are just brilliant for birthday cakes. I’m still not sure, however, how Delia manages to fill a whole loaf tin with hers!
Once baked and cooled I simply topped with cream cheese icing – you may recognise it from this weeks Valentine’s Ombre cake. As I was making two cakes I made a big batch, using extra-light cream cheese and low-fat spread to make it as healthy as possible. Into this I pressed some more walnut pieces, all around the edge of the star.
Who doesn’t love a personalised birthday cake – my piping was a little shaky however, it was done slightly on the run, coming in from work, mixing up the icing, piping, and heading out the door again, all in the space of 5 minutes!
Even with the shaky icing and dodgy “Happy Birthday” singing mum still seemed very happy – although maybe that was the wine we shared over dinner! The cake was a great dessert, crunchy, tangy base with a sweet, squidgy icing. Happy Birthday Mum! x