I baked my mom a Mango Carrot Ginger Cake for Mother’s Day and I must say, I’m pretty happy with the way this one turned out despite a slight mishap with the candied carrots. I meant to make curled carrot ribbons but I accidentally left them in the over for too long when I was icing. The thinner strands just snapped when I tried curling them but luckily the thicker strands had enough moisture to bend, so I just figured that I’d make a giant rose for the centrepiece and crumble the rest around it.
The cake itself is incredibly moist, smells amazing, and tastes really good but I think I’ll go back to using whipped cream the next time I make this. The ginger cream cheese frosting is a bit too sweet for my liking despite using a cup of icing sugar less than recommended.
My mom was thrilled when she saw it even though aesthetically, I think I did a better job with the Black Forest Cake for her birthday earlier this year:
My brother also made a spinach-steak pizza from scratch for dinner but we were all so excited to taste it that we completely forgot to take photos. The crust is surprisingly easy to make; he only used plain yoghurt and self-rising flour, nothing else. Guess we can stop buying frozen pizzas now, lol.
+ + + + + + + + + + + +