The Sugar Bar

Earlier this week I was moaning about how quickly I get through my fruit. I can never buy them as fast or faster than I eat them which means by the end of the week, I’m usually lacking in my 5 a day and feeling a little stuffed up and unrefreshed. I depend on fruit acids to cleanse my system and keep me awake. My sugarfree polos tend to help a little but nothing like something fruity to complete my day, add a little colour to my life and jazz up any pudding I’ve prepared.

Last summer, I waxed lyrical about pears in my Pear and Cranberry Upside-Down Cake (recipe from Ottolenghi). Pears surely are one of my favourites but I’m never without a bag of apples (Pink Lady if I can) and a whole fruit bowl of clementines (you know if I’ve been gorging on clementines when I start getting the orange-peeling thumb nail). With the right seasons, I love golden kiwi fruit, papayas, pineapples and plums. In the summer, I live off berries on ice and a side of fruit sorbet. I love the way they easily cleanse your palate and almost get your system to reboot. Also, I can’t deny how good they taste.

A firm favourite is the lemon. What a sexy, chirpy-looking yellow fruit to bring some sunshine to you winter or summer, night or day. It tastes great in just about anything from sweet to savoury. It’s bloody gorgeous with fish (and I love my seafood). It looks awesome. A little zest and you’ve totally sexed up any dish or cake or sweet. And a little goes a long way. Power-packed, I say! A little squeeze makes a great cocktail, or for the non-booze drinking ones, heavenly with a cuppa earl grey. If you’re ill, lemon honey works wonders. Make it from scratch with a slice of lemon rather than down that disgusting medicinal Lemsip – it’s a whole lot more comforting and cheaper too.

I had Sunday brunch last week with an old friend of mine at Ottolenghi’s and I couldn’t resist taking away 2 little cakes with me. There was a whole beautiful range to choose from and although I was tempted with the Chocolate Bailey’s cake, I went for 2 lemon types: Lemon, Blueberry & Almond Cake (left), Lemon Pistachio & Polenta Cake (right). Both were topped with a lemon drizzle which made it look ultra yum. I love eating lemon drizzle. I could eat the thing on its own without any cake, it has to be cooled and hardened of course. So yum. Like eating brittle. Sweet, lemony brittle.

I may be biased. Some people call me mentalist, crazy fool, mad Dave or just nutter. Halloween night I dressed up as Lady Gaga (platinum blonde wig and all) and blatantly won best dressed. But my little tea hat and vintage round shades gave off some Mad Hatter vibe which only adds to my ‘nutter’ reputation, no? And how apt that I love nuts – especially pistachios, then comes hazelnuts, cashews, edamame/natto (may not count as a nut), cashews, brazil nuts and pecans. Pistachios my true favourite. As an ice cream flavour, you don’t even have to ask what I’ll be choosing. That the Lemon Pistachio & Polenta cake was topped very generously with crushed pistachio AND had crushed pistachios in the cake itself was a real treat for me. Sorta gave me a rush you’d get when say something was Buy 1 Get 1 Free or 3 for 2. Not the most eloquent or sophisticated analogy, but I’m sure you know what I mean!

The cake was so lemony and sweet, with a lovely crunch of both pistachio and polenta. The lemon drizzle was perfect, not too sweet and not too tangy. I’m a bit of squirrel so I spent a bit of time nibbling at the polenta bits, sent me a little crazy after with my sugar high but totally adored this cake. I’m not surprised why it’s one of the more popular cakes of Ottolenghi’s and why everyone’s dying to get their hands on the recipe. Can see myself in the near future going back for more of this!

As much as I find the combination of lemon, blueberry and almonds of the second cake to be simply amazing (I made a cake based on those flavours with yoghurt once a very long time ago here), there was nothing about it that really was shouting at me – saying, ‘Yes I’m so amazing aren’t I, now shut up and go buy a dozen more to gorge on and share if you are willing’. Was real good and moist nonetheless!

What can I say then? Ottolenghi loves it lemons and knows what to do with ‘em. I am a fan.

All the lemon-eating moments and lemon daydreams meant I had to make something incorporating it this week. I had plans, inspired by the lemon pistachio and polenta combination, to make lemon cream truffles with that lovely crushed pistachio filling and topping. But I have been a little brain dead this week and totally forgot to get them!  I even wondered if I could use lemon curd with it but feared that might make the whole thing too ‘wet’. I wasn’t being particularly creative I’m sure, but you know what they say though, when one door shuts, another opens. I found a key lime at the bottom of my vegetable chiller drawer and so whacked that on top of the truffles which gave it a lovely lime perfume and lacing of flavour. Nothing too strong to contest the lemon. And it worked. Simple flavours. Not as classy as that of Ottolenghi’s. Still very tasty and lovely in my opinion.

Part of me wished I’d bought some yellow candy coating so I could have lemon-yellow truffles, and truffles that didn’t look like a repetition of the Oreo Truffles I made in the post just before this one. Too bad, wish not granted. Do I have to say again that I’m poor? Goodness. I just don’t understand how not to live extravagantly huh.

Although I love playing around with edible colours, I really like the white coating for its clean look. I’ve also used pink candy coating with a slight variation of topping with pink and red hearts and butterfly sprinkles as a tribute to our lovely Mowie from Mowielicious. He adores all things pink and so Mowie, the pink ones are all for you. Bisous.

Might have to check back on this post for St. Valentine’s huh? Everyone busy making Christmas cookies and whatnots and I here I am, whacking out some lovey dovey bite-sized lemon cream pop-its. Ah! To be deviant and non-conformist. I jest. These truffles are much creamier than the oreo truffles as I’ve kept all the cream centers of the biscuits. I was inspired by the previous recipe, taken from Bakerella, which was very simple and basically turning an everyday biscuit into something a little more special and little dreamier.

What I would like to try next would be to make a double cream based lemon-infused centre and then coat it in biscuit crumbs or nuts a la Ferrero Rocher. These truffles have their centres mixed with cream and biscuit so it’s like having a bite-sized cream biscuit in your mouth all prettied up with white chocolate candy coating. Can’t wait to make this differently and see how it turns out!

Lemon Lime Cream Truffles
Ingredients

1 tube package cream biscuits
1/2 a package cream cheese, softened
zest of 1 lemon
zest of 1 lime, for garnish
candy coating, melted

Keep the cream centres of the biscuits. Add to the softened cream cheese and mix well with zest of 1 lemon. Set aside.

In a bag or pestle and mortar, bash up the biscuits til they produce a fine crumb. Mix together with the cream cheese mixture. Form balls with 1/2 tbs mixture and set aside or in the fridge to firm up a little.

Prepare your candy coating according to the instructions on the package. If microwaveable, microwave for 1 minute or 30 seconds depending on your make. Remove from microwave and stir. Let stand for a bit before blasting it in the microwave for another 10 seconds. Repeat until you have a smooth, melted bowl of coating.

Drop biscuit balls into the coating and drop gently onto a parchment-lined tray. Garnish with lime zest and let it sit for coating to set. Fridge before serving so that the cream insides firm up a little.

Recipe produces 18 truffles.

I have a sweet tooth. (I’m sure you guilty ones reading this have one too) And I’ve never once felt like my penchant for sweet things was ever a curse. Until now.

The past week has been a great one. I was a little snowed under with my special preparation for Food Blogger Connect 09, our first ever UK food conference, with my new part-time job at American Apparel (whilst I struggle with a full-time MA at Birkbeck College), with keeping in touch with my mates all over the place, with feeding myself, with my readings (not to mention I now have a whole new employee guide to read as well). So not only do I find myself getting all freaked out with the work, nervous about meeting all the other talented food bloggers I’ve been communicating with, my naughty hand has been creeping into sweet bags, fudge packets, mint tubes, etc. It’s getting bad beyond bad!

And what topped it all? I made something sweet, sugary and cute for my fellow cyber mummy cum member of the morning Twitter Breakfast Club – Deeba of Passionate About Baking, a little belated birthday gift. Don’t get me wrong, I absolutely enjoyed myself making these gorgeous (can I say so myself?) little truffles and seeing Deeba’s face brighten up when I presented it to her. I couldn’t be any happier when they were successful since it’s been years, about 15 years probably, since I last made chocolate truffles or anything sweet related really. After carefully transferring the extra truffles into a little pop-n-lock box and then wrapping it up in a recently purchased furoshiki, I couldn’t be any more proud of myself. The recipe’s certainly easy to follow, nothing complicated at all. And I know I bitch, complain, whine and procrastinate quite a lot and so sometimes my blog goes into desert-mode with no sweet concoction blogged about for ages. Now, I don’t have an oven so I’ve decided to venture more into candy-making. And yay, the first candy post is a good one.

So if it’s all good, then why have I slapped on the curse factor? Do you how much of the work/candy/truffle-in-progress I consume? Do you know how bad that little OREO crumb tantalizes me, how much I can’t bear to not lick off that bit of candy coating on the back of a spoon? Also, do you know how much toothpaste I’m going through at the moment?! It’s mental! Sensodyne is totally enjoying this. And there’s also my sugar high problems. I’m going crazy twitchy giggly and talking at super fast speeds (I bet half the people I grab, hug, smooch and then chat AT, rather than TO don’t even understand the words that are just rolling out of my mouth). 2 minutes into the sugar phase, I’m wondering why the lights are so bright; the world so bulbous and huge to the point that it’s pressing into my own eyeballs; I’m amazed at how delicious tap water tastes and I think I’m blushing. These are just a few of the more common side effects. The end result is less exciting and is usually me feeling tired, headache-y and a little sick.

What happens after a bit of rest or a few days of rest, depending on how good I am? The process repeats itself. Goodness! I’m blaming it on this week of food celebration! I’ve never eaten better and oh, look at me just lazying on the bed feeling fat and glorious. What a Nigella of a Diva. My coursemates have even started nicknaming me ‘Fatty’. Don’t worry, they’re just taking the piss. I call one of em ‘Pervert’ and the other ‘Fanny Pack’. It’s all good. We love each other all around, really.

I missed Deeba’s birthday and felt awful about it. What made me feel even more guilty was that I’d only found out on Twitter. Heck. I find out everything on Twitter these days – and if I feel like sharing with it others, I simply Retweet it to the high heavens like a loudmouth. It’s like who needs the newspaper when I’ve got Twitter on my laptop and on my blackberry? Seriously, even The Evening Standard’s now going free on the streets and the people giving them out pretty much beg you to take the paper off their hands so they can chuck aside that disgusting neon orange jacket they wear so they can finally escape our horrid English weather and head home for tea. Twitter’s great. Trust me. Now we just gotta get the rest of the foodie world onto Twitter and we’re sorted. (Cook Sister, hope you’re reading this. I’m wondering if my -does the magical hand movement- hypnosis that night worked! Haha)

Whilst I was doing the daily Food Blogger Connect (FBC) countdown on Twitter, our Twitter Breakfast Club were furiously direct-messaging each other about things we wanted from our respective places of residence. Deeba kept bullying me into telling her what I wanted from India. And I’m not exaggerating. That woman, bless her gorgeous heart, is tiny but she’s a real bully. But I love her anyway. She was so sweet to go shopping for a lamp (I love anything to do with candles and lamps, especially fans and masks if you wanted to know!) and a lovely Indian turqoise scarf for me. I am deeply touched and feel so loved and looked after. How could I not send the love back?

Pam from The Cooking Ninja, as well as Sunita from my favourite Sunita’s World, were simultaneously asking after me for any gifts I wanted. How nice of them!

But like Sunita, I believe homemade gifts are the best. You put the most thought and effort into them (sometimes I bloody slice a finger off for it, or scar my arm on the oven for life, ya know). A lot of ‘you’ goes into it and it means more, I’m sure, to the person receiving it to see that extra special-ness in a gift homemade by you rather than something storebought that gets bought up by a million other people. I do believe gifts handpicked from the store are great too but anything homemade is always just a step further in being more lovely, now don’t you think? And so, dearest Deeba, Happy Belated Birthday! Here are my OREO truffles for you!

Deeba’s, all wrapped up – pretty in pink

I did bring some extra truffles to FBC and those lucky few who tasted it, if you liked it, yay for me. If you didn’t, oh no! But don’t be afraid to send some constructive feedback my way as I’ve much to learn.

Ever since I stumbled upon Bakerella’s website, I have constantly played with the idea of making the gorgeous cake pops and candy I’ve ogled at so much. Bakerella’s a bit of sweetie goddess. Her truffles (you’ll find the recipe if you click here) were super easy to make and beautiful to look at. I loved it. Will definitely be making these again and again whenever there’s an occasion that calls for it and I’m hoping to experiment with other sorts of fillings. Careful though, as they’re quite addictive, what with being so bite-size and all. This is me, venturing into the chocolate/candy-making arena. Woot woot. How exciting. Makes me happy just talking about it now.

Naked truffles – pre-coated with candy coating

Just a bit about the truffles before I move on to FBC, remember to use candy coating or white chocolate flavoured coating instead of white chocolate itself. Using melting/baking chocolate will not set the truffles unless you put them in the fridge. But once you remove them, they’ll start to melt a little or between your fingers when you touch and hold them. Try to get candy coating or chocolate bark which is the best thing to use when making chocolates and candies. Can’t seem to find them? Try the cookie craft shop – can’t for the life of me remember the exact name of the shop off my head right now – but if you venture onto my Bake Shop page, you’ll find the link to their online shop there. For the pink ones, I’ve used Wilton’s Candy Melts in Rosa. Wilton’s is a little stiffer when melted so you get lovely little peaks and troughs when coating. I made the white ones with Squires Kitchen Easy Melt White Coating which produces a smoother, more drippy and liquid-y coating mixture. Hence, you’ll notice the white truffles are a lot rounder with less peaks and troughs. If you swirl the tops, they do tend to set with the swirls on but less noticeable than Wilton’s. Both products I found were lovely and tasted good, producing two types of looks which I think will come in very handy for future chocolate making.

Also, Bakerella says to use 8oz. softened cream cheese and 1 package of OREO cookies. I’m not sure if the US packs them cookies differently from the UK manufacturers but I found that I used 2 tubes of cookies (14 cookies in total), about 3/4 of the cream centers in total and just less than 1 pack of cream cheese. I chucked the rest of the cream centers as I didn’t want my truffle filling too sweet or as sweet as the candy coating itself. Not everyone’s as brave as I am with sugar. My Mum for one isn’t as she always complains about the things I make, so just be a little careful there with the cream centers.

It wouldn’t have felt right going to FBC, which was held at Levant Restaurant on Wigmore Street here in London, empty-handed. What else did I contribute? If you know my current predicament – no oven – you’d understand that I couldn’t bake anything and that’s not for lack of trying. The girls on Twitter went wild when I posted about LOLA’s November Flavour of the Month – Toblerone. I initially offered to get a few for the girls to take home but our breakfast club was rapidly expanding and not one to step on anyone’s toes for lack of sugary treats, I decided to order a box of mini cupcakes so everyone at FBC could have a taste of the latest flavour, their classic vanilla and my top favourite and love of my life – Red Velvet. And then, the RSVP list for FBC was expanding loads too so I emailed the lovely lady who’d I’d kept in contact with from LOLA’s and asked about a bigger order.

Courtesy of LOLA’s, we had 3 boxes of beautifully decorated and fairytale-like, glittered mini cupcakes sent to Levant for our enjoyment. Thank you LOLA’s! The cupcakes were gorgeous and I think everyone who had one were very impressed. Certainly, with the Toblerone cupcakes. I found myself standing by the table of cupcakes for a little bit explaining how LOLA’s had designed the Toblerone cupcakes, using Toblerone chocolate to make the cake and then white chocolate to make the ganache. You should have seen the faces, lips smeared a little with buttercream or white chocolate ganache frosting, break into grins after hearing that. I even know a few foodies who headed to Selfridges after the conference to stock up on some cupcakes! Wish I’d done so but the rain made me a little grumpy about trudging down the cobbled street in heels and a gia-normous bag full of yummy goodies.

I’ve never eaten edible glitter. Oh shoot me now, don’t I sound like an idiot? But goodness me, the thought of eating glitter itself sent me a notch higher up the sugar scale! I was well chuffed. Period.

FBC was amazing. Hosted by Jamie from Life’s a Feast, Hilda from Saffron & Blueberry, Beth from Dirty Kitchen Secrets and Mowie from Mowielicious, the event was a real success and I thoroughly enjoyed myself. A big thank you to all of them. Also, learned so much from the awesome bloggers and photographers who presented at the conference: such as Jamie, Jeanne from Cook Sister! (who has a wicked sense of humour!), Kang from LondonEater, and Meeta of What’s For Lunch, Honey?

Kang gave some fab tips on food photography. I think I understand my camera a little more now. But whether or not that’ll induce better pictures from me, I’m still pretty unsure about that so don’t get your hopes up, kiddo. It was great to finally meet the man behind the very successful LondonEater as well. Meeta was so bubbly and her presentation was a joy to listen to. I took notes! Yes I did. Check me out.

Finally got to meet the Twitter Breakfast Club too and we totally hit it off as though we were old friends. No shit about me being the baby of the group either. They were just my cyber mammees and daddees (if that applies to you Alessio ) Met Nic of Cherrapeno, Sarah of Maison Cupcake (your red hair rocks!), Alessio of Recipe Taster, Pam of The Cooking Ninja (I teased her for being unfriendly on Twitter when really, she just didn’t understand how it worked), Claire of Colloquial Cooking, Kerrin of MyKugelhopf (who has a sweet tooth the size of China, hello this woman’s amazing) and some other new foodies I discovered.

Completing our Lebanese lunch with a LOLA’s cupcake

We were all really excited about meeting each other. Upon entering Levant, which is beautifully decorated and scented by the way (you gotta go down the stairs which is illuminated by scented candles and rose petals in plates of water), you see everyone hugging, cheek-kissing, waving, blowing air kisses, etc. So much squealing, talking and hugging. It was fantastic! And of course, lots of food goodies being passed around. I was pretty delirious with happiness by the time I’d just set my bag down on the floor after spotting Sunita and Deeba.

The lunch was very delicious. I really liked the halloumi cheese on tomatoes, the falafel was especially good. Some said the size of it was too huge, but not a problem there for me. Not at all! There was a particular dish, don’t know what it was, but it was one with loads of nuts in it. That was out of this world. Only thing is, it gave me a garlic breath that was equally out of this world. Not great for saying hello to new foodie friends. Surely, they didn’t want my well-practised firm handshake and a ‘Hello, pleasure to meet you’ to end all hellos?

We all got on fine nevertheless. So, free love all around and garlic breath all around. Spread the joy of food and care not about silly things like the latter. Time passed quite quickly and before we knew it, FBC was over. We had goodie bags with Maldon salts, olives, West Country cheese, unearthed pannetone (had one this morning with a cup of tea and wow, very yummy), and some other exciting stuff. Yes, we were sent home with food. If I didn’t already feel like the young one of the group, if I weren’t already called the ‘Dancing Diva’, I’d have done a little happy dance right there with my ‘Dirty Kitchen Secrets’ goodie bag. But nah, I pass.

the wonderful bunch who inspire me

The night ended with dinner with a small group of us at Vivat Bacchus near London Bridge. Food was very nice. The wine even nicer. Pam had a hilarious little flirt with the waiter who took our coats. Goodness! Much banter, giggles, and laughter. Some stories and words of wisdom were shared. And the whole experience was something I’m very glad I didn’t miss. I have loads to learn and these lovely people have inspired me much. Despite being on the food blogosphere since 2005, I’ve nearly abandoned it for long periods of time a couple of times. And being a young high-schooler to college kid, I didn’t have the money, time, or kitchen space to explore much. But The Sugar Bar has grown quite a lot and I’ll continue to expand its horizons and test the waters out there! Watch me.

What about the foodie friends I’ve made? Bless them all! They are awesome and just talking about them, waking up to tweet with them puts a smile on my face and chases away any Monday/morning blues.

P/S. We somehow have also set up, not just friendships, but an international shopping community. Networking and globalisation sure has brilliant benefits

Big hugs to all I’ve finally gotten to meet and the new ones I met. It was a joy and I’m excited to keep in touch with everyone. Bisous!

And a final thank you to LOLA’s Cupcakes for sending us their lovely cupcakes to taste. They were little bits of heaven for us, for me definitely, and for FBC 09 I’m sure!

So I’m simply blobbing in my bedroom, with the telly on mute, sat in a black hoodie (with the hood up? Yea..what a chav)and my pyjamas working on this not-so-mammoth-but-very-tedious essay of mine, wondering why the heck I’m having latenight cravings yet again. I’m worrying about tomorrow’s Lady Gaga/Mad Hatter outfit and fitting into my dress without having everyone wonder why the hell I even bothered if I was going to show off that amazing bloated belly of mine. Wow, what a circus freak, they’ll say. And then I’ve got this mug next to me steaming hot. But it’s not even hot chocolate or something mildly comforting like a cuppa tea. It’s Lemsip Max in lemon. It smells like washing up liquid and tastes rancid. So generally my evening’s been going great. I’m distracted by Twitter, constantly checking for emails on my Blackberry, attempting to tame my cravings and generally being a real unsatisfied poo.

What happens next?

An angel of a friend comes knocking at my door offering me 2 red velvets from Lola’s Cupcakes. I mean, hello, someone up there was definitely listening to my hunger pangs and I’m so lucky! The latenight calories can totally shove it because I definitely wasn’t having any of the post-cupcake guilt and just ate one of the glorious red chocolatey deliciousness anyway. The cupcakes were a little banged up and some of the cream cheese icing had smeared down the sides of the box but I wasn’t complaining. I was close to tears when darling Sya brought it to my door. That girl’s a legend. If she didn’t already have a boyfriend, I’d lock her up in my (oh crap, I don’t have a basement or a cellar in this apartment) in my toilet? Or somewhere and keep her all to myself. She could be my cupcake slave for the rest of my life. And also partner in crime since we both lust for red velvets every other day.

Cupcake consumed – I literally breathed it down me in like 30 seconds flat…yea, was that ravenous – I am feeling a lot chipper now. How is that a tiny thing can make one so happy and send one through the roof? I am literally not even the tiniest bit frustrated or irritated. Fab isn’t it? If laughter can’t cure, cupcakes sure do! At least for me (and really, not medically yea?).

Many of you might remember that Cupcake von Tease red velvet teaser I posted couple of weeks ago and apologies for not having done the main Hummingbird Bakery feature yet. This week’s been manic with work and falling ill hasn’t been a good thing. This weekend, we’re having a night of mayhem in Reading since it’s the bestie’s birthday/halloween party so I couldn’t seem to fit the Hummingbird feature into my schedule either but have no fear. It’ll be up soon by hook or by crook! But I’m very pleased this nice surprise courtesy of Sya has led me to yet another post about red velvs. And if you don’t mind it at all, I shall now proceed to review these lovely cupcakes that melted my heart and washed away all my previous bitchiness and general annoyance with myself and with the rest of the world. And boy, I thought I’d left all that teenage angst behind.

These cupcakes come with a little warning on the box. FRAGILE it says and yes you better take Lola’s word for it. Lola’s is notorious for their fluffy, just-out-of-the-oven type cupcake texture. And boy, they do have it down to a tee. But be careful as they’ve made it so fluffy that these cupcakes are terribly fragile, and will crumble and fall apart in your hands. If you break it apart with your fingers or try to pinch a little bit away, it’s like pulling away a bouncy bit of cotton candy. A weird analogy but you’ll know what I mean when you try it. There’s a bounce to its fluffiness which makes it such a delight to eat. But it’s also quite a mess to eat so there’s no pretty way about it. The cream cheese frosting is divine. There’s not a lot of it but it’s not too sweet so I found it a great balance between a generous cupcake portion and icing. Somehow, I thought Lola’s icing was a lot better than Hummingbird’s which was loads sweeter even though they were more generous with the icing. Lola’s cupcakes come with little coloured rings to distinguish between the flavours. And yes, the red velvet’s ring is a red one. Who would’ve guessed?! The cupcake itself was rather huge but it’s so airy and light you don’t feel like you just ate a cow after. And part of the reason for that, I guess would be the smaller portion of icing as well which is a clever bit on Lola’s part. However, I did find the cupcake to be less ‘wow’-ing than Hummingbird’s as it didn’t have that much of a strong flavour or chocolateyness. It’s a lot milder and delicate. I’m not saying it’s not as good. I think both cupcakes are equally good and have their strong points but if you prefer cupcakes that are light on the palate and leave you just perfectly satisfied, Lola’s red velv is it! On another day when I prefer a power-packed Power Ranger type of red velv, I’ll most likely be hitting Hummingbird for it as they’re tiny babies sure pack a punch. Just note that the Hummingbird is also a lot more voluptuous in that it’s quite moist and  holds together well. Lola’s red velv is so light, crumbly it may seem a little dry.

Lola’s definitely got the balance of things just spot on. And being a Libra and all, I find that balance positively brilliant. It’s half past 11 here which means 30 mins to midnight and to Halloween. Oooooh. I’m all excited to get spooked tomorrow evening. So whilst you guys ogle and drool over these surprise cupcakes I was so blessed with, I’m going to bed fat and happy in anticipation of an amazing day tomorrow.

Sending you lot my love…happy halloween!