A cosy summer day in suburban england 🌿 baking, working from a café & a vulnerable chat

Spend the day with me working, baking and pottering in the garden plus a bit of a vulnerable chat about how i've been feeling.
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Strawberry, lemon & cream sandwiches
Makes 12.

For the sponge:
120g butter, softened
120g caster sugar
2 eggs
1 tsp vanilla extract
Zest of ½ lemon
120g self-raising flour
A splash of milk

For the cream & to finish
250ml double cream
2 tbsp icing sugar
Strawberry jam
Small strawberries, halved
Edible flowers
A few tiny mint leaves

Method

Heat the oven to 180C/160C fan/gas 4 and line a 12-hole tin with cases.
Cream the butter and sugar until pale. Beat in the eggs and vanilla, then stir through the lemon zest.
Fold in the flour, adding a splash of milk until you have a soft dropping consistency. Divide between the cases, filling each about three-quarters full.
Bake for 10–15 minutes until golden and a skewer comes out clean. Cool completely on a wire rack.
Whip the cream with the icing sugar to soft peaks and spoon into a piping bag.
Slice each cooled cupcake in half. Pipe a little cream onto the bottom, add ½ tsp strawberry jam, then sit the top back on.
Pipe another swirl of cream on top and finish with a little jam, a halved strawberry, an edible flower and a tiny mint leaf.
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00:00 slow morning at home
01:26 working from a cafe
03:44 grocery shop
04:22 haul
06:38 summer baking
11:28 gardening
12:27 evening skincare routine
20:24 a vulnerable chat

#routineeveryday #lifestyle #slowliving #slowlife #cookingroutine #healthyhabits