the cake i've baked the most 🍋

Kids' Birthday Cakes... a world and phase of life in which I am now well and truly immersed! 🎂 I do love baking birthday cakes and getting creative, although a classic round layer cake is usually my go-to. Whether I cover it in edible flowers, a shower of sprinkles, or a vibrant green spirulina frosting topped with dinosaur figurines, I find it's usually quite easy to whip up something fun and delicious.

However, this year, for my daughter's 4th birthday, she requested a cake from the old-school classic Women's Weekly Birthday Book (if you know, you know) and specifically asked for the 'duck cake' after seeing it on an episode of Bluey. If you follow me on Instagram, you may have caught a glimpse of the cake chronicles already. If not, I've included a few images for your amusement. Please feel free to have a laugh; I sure did.

I must confess, I didn't quite follow the instructions to a T, leading to some impromptu cake sculpting. And let's just say the duck's expression turned out a tad more... spirited than anticipated-ha! All in all, it was trickier than I anticipated but a whole lot of fun and good for a laugh. And, of course, she absolutely loved it!!

A big shoutout to all the incredible moms who've been crafting birthday cakes for their little ones over the years. I've officially joined the ranks, and it's a journey I wouldn't trade for the world. And hearing everyone's fond memories of cakes past from the book, it's a beautiful slice of Aussie nostalgia, indeed.

As for next year's birthday cake request? Well, I'm eagerly awaiting the sweet surprise. Although, I may not have to wait too long as it's my son's 2nd birthday in a few months... I'll report back 🤗

THIS WEEK IN GATHERED: NEWSLETTER
🍋 Lemon Raspberry Cake with Zesty Cream Cheese Frosting
🥞 The ultimate weekend breakfast
🍊 A vibrant and texture-filled side
🫒 Things I’m Loving - these fun and brightly designed olive oils
🥰 From the Community

🍋 Lemon Raspberry Cake with Zesty Cream Cheese Frosting

Here’s the cake I’ve baked the most, it’s a family favourite. It strikes a perfect balance between sweet and tangy flavours, while the crumb boasts a wonderfully moist texture, thanks to the addition of olive oil and yoghurt.

I've topped it with a decadent cream cheese frosting that tastes divine. However, the cake stands on its own as a delicious treat, perfect for pairing with a cup of tea or served alongside fresh cream.

It also comes together effortlessly in just one bowl, making it a super convenient option for any occasion.

I just wrapped up filming this Plum, Ricotta, and Almond Tea Cake recipe this morning. I can’t wait for you to try this one. 😍 It’s perfect warm from the oven, or with a dollop of fresh cream. I'll have it to you in the next issue.

• These stunning ceramics by Cisco & the Sun. Especially their mugs and serving bowls.

• These fun and brightly designed olive oils and vinegars by Yiayia and Friends.

• These $15, set of 3, candle holders by IKEA. They also offer a multi-colour set if orange isn't your thing.

• Love BAINA. Our favourite bathroom towels. We have the green and clay checkered and stripe sets and the kids have the red and blue checkered and stripe sets.

• For my fellow Melburnians... our favourite pre-made chicken pie by Blakeaway. They make some of the best small-batch, ready-to-eat meals.

That's it from me. I hope you found something exciting to cook or bake this week. I'm off to clean the kitchen from this morning’s recipe shoot.

Enjoy today's recipes, have the best weekend, and I'll chat with you all soooon.

🍋 Ash x