I have been super busy these past couple of days baking my little heart out in Miss Daisy, I’ve been working my poor little caravan over time. We are off to the Melbourne Cake, Bake and Sweet Show which starts tomorrow and goes till Sunday. I hope I will see some of my Melbourne followers there if so please, please, please come and say hi and introduce yourself. My book will also be for sale and if you want I would be more than happy to sign a copy, it would make a great Christmas gift.
My dear Mum has been helping me bump Miss Daisy (the caravan) in, which had to go in yesterday before the staging was set up as I had to drive Miss Daisy straight in, so she has spent two nights away from home, but I think she is soaking the attention 🙂
We were up at 4am yesterday packing and making sure I had everything to drive into the city, I had to be there by 9am but wanted to beat the traffic so we got in by 7am, yes I know that’s crazy, but what can I say I always have to be early. Plus I was a bit nervous with driving Miss Daisy through the city. We parked near by and went and had some breakfast at a great little cafe called Side Arm. We then pulled her in and started to unpack and set her up.
There will be a number of celebrity’s there, the head line acts are the Cake Boss out from the USA and Adriano Zumbo, but I’m personally most excited to see Natasha from Butter Baking a Melbourne base blogger who makes amazing Sweets. There is a huge chapel also currently being constructed made entirely of cake and there is a couple getting married there tomorrow I’ve been told around 4pm, I’m not so sure I’d be up for that but hey what ever floats your boat. I had a quick walk around today as people were setting up and there are some really amazing stalls there, I can’t wait to see it all tomorrow, should be a great weekend.
- 4 eggs
- 1⁄2 cup caster sugar
- 1⁄2 cup cornfl our
- 2 tablespoons plain fl our
- 1 teaspoon baking powder
- Preheat oven to 150°C
- Separate eggs, place whites in a dry clean bowl and whisk with an electric beater until stiff. Add yolks. While still whisking gradually add the sugar a little at a time.
- In a separate bowl sift the cornflour, flour and baking powder together. Add flour to egg mix and carefully fold in, until just combined, don’t over mix.
- Pour the mixture into two 20cm round sponge sandwich tins, lined with baking paper.
- Bake for 15 - 20 minutes or until the sponge springs back when lightly touched.