Wednesday, 27 August 2014

Italian inspired tomato sauce

I made this up when creating a tomato and mushroom tart and it seemed to work out really well and I enjoyed it :)

2 large tomatoes, (sliced thinly)
5 cherry tomatoes, (halved)
1 onion, (thinly sliced)
3 garlic cloves (finely chopped)
5 'large' button mushrooms, (sliced as thinly as you prefer)
1/4 red bell pepper, (cubed/roughly chopped)
1 400g tin of chopped tomatoes,
1 tbsp dried mixed herbs,
1/2 tsp salt,
1/2 tsp cracked black pepper,
Pinch of white pepper,
Pinch of cayenne pepper.

In a small saucepan add 1 tsp of butter with 1 tsp rapeseed oil (or any flavourless oil of your choosing) and add the sliced onion and sauté for about 10 minutes until golden and translucent. Add the garlic and the sliced large tomatoes and cherry tomatoes. Put the lid on the pan and cook on a very low heat for 5/10 minutes, checking halfway for any sticking to the bottom of the pan. Add the bell pepper, turning the heat up, cook for a minute or two. Add the tin of chopped tomatoes, herbs and seasoning and simmer for 10 minutes. If the sauce is too thick add some water. 10 minutes before serving, add the mushrooms so they are tender but still have 'bite' to them.

Suitable for serving in a tart, with pasta or spaghetti or with baguette!

I served this in my italian inspired shortcrust pastry with a layer of egg...
2 eggs, (whisked)
50ml milk,
Large pinch of salt,
Pinch of white pepper,
Pinch of cracked black pepper,
Pinch of cayenne pepper.

This creates a contrast between the rich sauce and the neutral flavour of the egg base.


Tuesday, 12 August 2014

Italian inspired savoury shortcrust pastry

This was just something I made for a tomato and mushroom tart and I came up with this pastry basically on the spot. And it worked out really really well...


1 cup chilled cubed butter,
2 1/2 cups self-raising flour,  (this is all I had in and it worked really good)
1/2 cup cold water,
2 heaped tbsp finely grated parmasean cheese,
1 tbsp dried mixed herbs,
1/2 tsp salt,
1/2 tsp black pepper,
1/4 tsp white pepper.


Mix together the flour, cheese, herbs and seasoning in a bowl.
(For the next step, I used an electric hand mixer with the dough attatchment) a stand mixer would be perfect.
Turn the mixer on low and slowly add the butter. This should take about 5 minutes. Then whisk for another minute or so on high until the mixture looks like golden break crumbs, you may still have clumps of butter left, but as long as they are no bigger than a 5p peice its fine. If you have clumps much bigger than this then continue mixing on high for another minute or two.
Then with the mixer on low again, slowly poor in the water approximately a tablespoon at a time. When big clumps of pastry begin to form, touch to check its not too sticky or crumbly so you know when to stop adding water.
Then form a thick pastry disk and wrap it in foil or cling film and place im freezer for 10-20 minutes. This is allow it to firm up slightly and allow the gluten in the flour to relax after being worked when being mixed.
Then very lightly flour your surface, the part of your pastry facing upward and your rolling pin.
Roll out to fit your dish and chill again once in dish.

(I rolled it out to a thickness of about 1/4 of an inch in a 9.5" ceramic dish and blind baked it for 10 minutes in a 210 degree fan oven, before adding a thin filling.)

Enjoy :) x


Hey! I've not looked or even thought about this site for a while! Apologies!!
Its been way too long and id like to get back on this :)
Ive been away from blogger/blogspot since started exams and being busy 24/7 but now that I have way too much time on my hands then I thought why not start back up on this. Ive also been cooking a lot recently after a short hiatus.
I start college soon on a catering course so my interest has spiked again, finally.
I hope to release new and improved recipes soon :):):)

HK x

Saturday, 1 February 2014

Suicide Awareness

Suicide is an extremely sensitive subject for me, and even more lately for me and my friends. I'm not trying to exploit the situation but recently losing a friend and seeing my friends lose a friend has definitely changed me and my outlook on things.
Suicide should never ever ever be looked upon as a joke and people who are suicidal or depressed should be treated right by all. Some people have a lot of problems and people should be helped.
Suicide happens all the time, everyday, and to all groups of people. There is people I've heard of being suicidal at 8 years old and serious about it, which is appalling. People shouldn't feel like this, it's completely not fair and just another glitch on society... It happens to children, teenagers- with school/bullying/work ect... adults... it happens to every type of person. All the time.
If anyone reads this or anything similar, its a hell of a cliché but, get help. I've googled my fair share and its always got to the end of the paragraph with it saying "get help." Its true though . Unfortunately I must admit Its gotten to the point were I'd planned to get help the very next morning. Its not a laughing subject and if you yourself feel suicidal or fear someone you know is, help. Help yourself/help others. Its a serious subject and we lose so many people due to it.
So help.



This is a serious matter.
It happens everyday and is something that needs to be sorted out and highly decreased, immediately. is a brilliant website for anyone who needs information, seriously I've explored the website and it is full of useful information and a lot of link to link pages. is another one were you can have an online counsellor, share your stories, read others (if wanted public) everything said to a counsellor is completely confidential and they constantly state that on the website.

Monday, 23 December 2013

Pina colada ... The Five Recipes Of Christmas #4

So, pina coladas is one of my favourite alcoholic drinks, and is my favourite cocktail. I go on holiday in June/July 2014 so I'll be knee deep in different cocktails, so maybe my mind will change.
Its sweet, but in all the right ways. The basic flavour of a pina colada is the mix of pineapple and coconut, which even individually are beautiful flavours!

100ml pineapple juice,
50ml cream of coconut,
40ml coconut liquor,
40ml white rum,
Pineapple/cherry to garnish.

Alternative Recipe

100ml pineapple juice,
50ml cream of coconut,
50ml white rum,
2 tbsp double cream/ 1 tbsp advocate.

Virgin Pina Colada

150ml pineapple juice,
75ml cream of coconut,
3 tbsp double cream,
Pineapple, shredded coconut or cherry to garnish.

Mix all the liquid ingredients together and top with a chosen garnish! Simple and easy!
Serve with 1/2 cup- 1 cup ice.

Friday, 20 December 2013

French Florentines :) The Five Recipes Of Christmas #3

One of favourite little nibbles! They're delicious and an amazing treat!
They'd be amazing as little wrapped up Christmas presents! CUTE!

The best Florentines I get my hands on are from my very own, TESCO! For £2.69 which is great because they're divine. They're almond florentines by Jules Destrooper.

Here's a little recipe I found, edited and modified...

25g butter (salted or unsalted it doesn't matter)
50g caster sugar,
15g light brown sugar,
1tsp orange zest,
10g plain flour,
65ml single cream,
75g flaked almonds,
20g whole almonds, (chopped rough and small)
30g chopped pecans, (optional)
1/3 tsp vanilla,
1 tbsp honey,
1/4 tsp salt,
1 tbsp orange juice,
50g white chocolate,
50g milk chocolate, 
50g dark chocolate.

In a saucepan melt the butterand honey, add the flour and sugar (continuously stirring) over a low heat being cautious not to burn. 
Gradually add the cream at this stage, slow so the mixture doesn't seize up. 
Add the remainder of the ingredients except for the chocolate. 
Scoop about teaspoon sized florentines onto a lined baking sheet and make sure they're slightly flat. (They need to be about 2/3cm apart so the mixture can spread)
Flatten then slightly and bake for around 10-12 minutes, keep an eye on them after about 9 minutes.

Then melt all the chocolate individually ( I recommend using the heat proof bowl over saucepan of simmering water technique) -this way it will melt a lot more evenly than a microwave.
Then dip each florentine about a third over the florentine. Place onto a lined baking sheet and leave to set for a minute. Then re-dip the florentines (if the bowl of chocolate had set/thickened just set it back onto the off saucepan) allow to cool on the baking sheet again. 
Then re-dip again and allow to cool. 

For thing like this I'd recommend using good quality chocolate, you don't have to spend megabucks, but maybe your supermarket's finest range. You won't regret it.

Eggnog ... The Five Recipes Of Christmas #1

Don't drink too much! ;)

1l milk,
300ml single cream,
2 cloves,
1/2 tsp nutmeg,
1 tsp cinnamon, (level)
1/4 tsp mixed spice,
2 tsp vanilla extract or 1/2 vanilla pod,
4 egg yolks,
100g sugar.

In a saucepan, heat up the milk, spices, sugar, and if your using a vanilla pod pop that in now. Don't let it boil. Set aside.
In a separate bowl whisk the egg yolks. Add about half a cup of the hot mixture to the yolks whisking vigorously just to get it started. Then slowly add the rest and whisk. Add the whole mixture back to the saucepan and simmer on low heat for 3 minutes. Strain the pod and cloves.
Allow to cool fully.
Stir in the chosen alcohol, cream and vanilla (if extract)
When serving sprinkle with a little brown sugar and nutmeg.

Enjoy <3 data-blogger-escaped-br="">

I tried this recipe with whatever ingredients I had in... I divided it all by 4 (by yolks) just to try it.
It ended up making the amount of about 2 Jack Daniel's whiskey glasses. I only have Jack in at the moment so ending up using about a tablespoon of Jack and I thought it ruined it completely. I then discovered I seriously didn't like Jack Daniels and it just wasn't for me. It ended up tasting like sickly bananas! I hate bananas with my whole soul and I thought the Jack ruined my drink!
So I recommend using a bourbon or brandy of your liking or something. 

Christmas 2000 view give away

So I said almost 1000 views back that at 2000 I might do a 2000 view give away or something!
I've done some research and came up with doing something related to my blog subject. Cooking/baking.

So here's the deal.
I'll be giving a little hamper away with little goodies in.
How? All you need to do is bake/cook something cool and presentable. Take a picture and email my blog email.


  • Entries need to be in before 10th January 2014. 
  • There must be at least 1 picture of your finished product!
  • Best looking wins!
  • It can be anything you have cooked&decorated.
  • You can be any age
  • You need to reply with your address maximum of 7 days after the winner is chosen&emailed.

If you need my blog email it is on the contact me page.

Thursday, 19 December 2013

Chocolate Chip cookies for christmas :) The Five Recipes Of Christmas #2

Giving food that you've made for friend and/or family is a lot more personal and tastier than picking something up from the shop.
Whether you want to add something to the current present your giving or just want to give cute wrapped collections of cookies.

1 cup butter,
1/2 cup dark brown sugar,
1/2 cup light brown sugar,
2 eggs,
1 tsp vanilla extract,
2 1/2 cup plain flour,
1/4 cup corn flour,
1 cup chocolate chips,
1/2 tsp salt,
1/2 tsp bicarbonate of soda,
1 tbsp golden syrup,

In a bowl cream together the butter and sugars. Add the eggs, vanilla and syrup to the butter mixture.
In a bowl mix together the flours, salt, chips and soda with a whisk to just combine.
Fold the dry mixture into the wet mixture making sure you don't over mix.
Line a large baking tray/s and using a medium sized ice cream scoop, scoop and scrape the dough onto the tray/s.
bake for 10-12 minutes until slightly golden, crispy at the edges and soft in the centre.
Allow to cool for around 10-20 minutes or 5 minutes before removing from the tray.

instead of as well as chocolate chips- caramel/toffee cubes (chopped) & corse sea salt on top before cooking.
Add some coarsely chopped pecans, mmm my favourite!
Add chopped walnut/chopped peel, 1 tsp mixed spice, 1/2 cinnamon and sprinkle with ginger.
1/2 cup raisins/sultanas if you like them
1/3 cup sliced almonds with 1/2 tsp almond extract!
2 level tsp cinnamon
1/2 tsp nutmeg

Enjoy :)

Spiced chicken breast :P

So i whipped this up one night for my mum and dads anniversary meal i cooked them just from thinking up what could work.

Ingredients: (for 2 people)
2 x chicken breasts,
2 tsp garlic powder,
2 tsp onion powder,
1 tsp paprika & 1 tsp smoked paprika, (or 2 tsp paprika)
A good 1/2 tsp of salt,
1/2 tsp white pepper,
1/3 tsp black pepper,
1/2 tsp curry powder.

In a bowl mix together all the spices&seasonings. If need be brush your chicken with 1/2 tsp milk (just a very small amount to give the chicken moisture for the spice mixture to stick to.) rub in the spice mix evenly onto the chicken making sure to use it all.
Heat up a grill frying pan (i usually brush about 1/2-1 small tsp of rapeseed oil onto the pan.) you can use any flavourless oil you want -i use rapeseed because its healthier.
Then when its hot enough to sizzle a little add the breasts on the grill and DO NOT MOVE THEM! If you move them you won't have them little grill lines!
I usually fry on medium-high heat (so you can ear the frying a lot) for 5-7 minutes. Then flip over for another 5 minutes. Then another 5 minutes again and flip and repeat until the colour is a dark golden red colour, the lines are dark and the meat is cooked in the middle.

I usually cook a couple of minutes longer just to make sure it is cooked (depending on the thickness of the chicken)

I usually serve with garlic potatoes and any vegetables I have in that I feel like.

Enjoy :)

Sunday, 15 December 2013

New Year Macarons!

So I've seen a few sites with things like this on as New Year approaches. 
These then gave me the inspiration to think up a little something. I always write up simple things that are easily edited either by me or users of the recipe.

These are great for gift in packs of 4/5 in plastic wrap with a bit of curled golden ribbon :)


3 large egg whites,
1/2 cup white sugar,
150g ground almonds,
150g icing sugar,
pinch of salt,
pinch of cream of tartar (optional) I'd usually need an extra lift from this.


1/4 cup melted white chocolate,
1/3 cup softened unsalted butter,
2 cups icing sugar,
1/2 cup champagne.

In a bowl sift and whisk together the almonds, icing sugar, salt and tartar with a hand whisk just to remove any lumps. Macarons is probably the only thing I actually sift, anything else where it isn't necessarily crucial, I leave.
Then in a separate very CLEAN and dry bowl whisk the egg whites until foamy. Then gradually add the sugar as you are whisking until stiff peaks occur. This can be tested by lifting the whisk and if the peaks on the whisk and in the bowl stand up stiffly then they're done!
Gently fold in about 1/3-1/2 of the dry mixture to the egg whites, Fold in gently until marbled- this is when you can add the rest of the dry mixture.
Add about 1/3 of the mixture into a piping bag (if you put a third in rather than half or all the mixture you won't me handling the mixture so much.)
You'll need a big baking tray, if not a couple! Lay down some greaseproof paper (I recommend flipping it over, drawing equal circles with a stencil of some sort. Then flipping over so you can just see them) This is helpful so you can get the macarons as equal as possible. 
Fill a piping bag with plain wide tip, twisting the end.
Pipe onto the tray- when piping hold upright and straight and gently press out some mixture. Then relieve the pressure and when lifting the piping bag from the macaron swirl it off -this way you won't have a peak!
Tap the trays about 10 times to get rid of any excess air bubble that may disturb the macarons surface when cooking.
Place in the fridge for half an hour and out of the fridge for 15-30 minutes.

Then place in a 140oC oven (fan) or 160oC (conventional/gas) for 7-8 minutes.

Set aside until completely cool. 

Gently remove from the tray and pair them together according to size.

To make the filling:

Cream the butter. Melt the chocolate and set aside for a minute
to slightly cool.
Add to the butter. In a separate bowl mix together the icing
sugar and champagne. Add about 1/3 cup of the champagne
mixture to the butter mixture. When combined add the
champagne mixture gradually to the butter mixture whilst

If its not the correct consistency (soft peak) add a little icing
sugar. (The filling will set a little bit due to the melted chocolate
and icing sugar.) 

Add about 1/2 tsp of the filling in between the macarons. You
should be able to just see the filling at the side but it shouldn't
be gaping or dripping!

Embedded image permalinkExtra: With the size of a large drop of the end of a tooth pic dab it on the top of the macaron. Then I have these decorative mini strawberry heart hard candies, they're so cute and have a lovely massive burst of strawberry flavour! ....STRAWBERRIES AND CHAMPAGNE!

'pretty woman fan girling!' 

i heart baking!: hello kitty mini cupcakes with purple bows

i heart baking!: hello kitty mini cupcakes with purple bows: Along with the purple Hello Kitty birthday cake that I made for my daughter's 3rd birthday last year, I also made these mini cupca...

Friday, 13 December 2013

I'm back :)

So obviously i have a phone and since i stopped using Blogger, i deleted the app... I've just charged up my ipod and saw my blogger app on here which brought back all the joy i got from food blogging.
I have made quite a few cakes since, some on here and some to be posted later from my phone.
I hope any viewer who see's this has been well and have been blogging (if you do blogging)
I have a quite a few written, tried, tested and edited recipes to share, and i remember how much i loved just writing about food!!

<3 chow for now :) fellow food-eaters x

Monday, 17 June 2013

Sweet and spicy prawns (shrimp)

Ok, since I forgot to do a RecipeFriday, (oopsy!) I thought I give this little recipe a go.


Around 20 King Prawns, (raw)
1 tbsp tomato purée,
1/2 tbsp honey,
1/2 tbsp brown sugar,
1 tsp hot chilli powder,
1 tsp paprika,
1 tsp garlic powder,
1 tbsp lemon juice,
1/2 tbsp lime juice,
1 tsp mustard, (english)
2 tbsp chunky chopped chorizo,
1 tbsp chopped dried (or normal) parsley,
1/2 tsp salt,
1/2 - 1 tsp pepper,
1 tsp garlic and basil pesto, (optional)
2 tbsp diced red pepper,
1 tsp finely chopped/minced chilli.

Fry the prawns until the outside begins to appear white/pink.
In a small bowl mix together the tomato purée, pesto,  mustard, lemon and lime juice, honey and brown sugar.
Then add around 1/3 cup water. Mix together and add to the prawns. Then mix in the chilli, garlic and paprika powder, parsley, and salt and pepper seasoning. Add peppers.
Simmer for 5 minutes until the prawns are firm and cooked all through. Throw in the chorizo at the last minute.

Recommend serving with brown rice and your favourite veggies :)

Enjoy :D x

Saturday, 8 June 2013

New cake :)

So the pictures aren't great because I screen shotted them from a little video clip I made and sent to my friend.
This was another 60th birthday cake and I based it off the last one. Also the person I done it for was into gardening so with that I decided to emphasise the garden feel. I also wanted to think the colourful summer weather and colours into it- therefore not using as much black as other colours.
It's just a plain vanilla sponge with a bit of jam in the middle, didn't have a lot of time on my hands due to school work and busy schedule.

Friday, 7 June 2013

Chocolate chip pecan cookies RecipeFriday #9

So I think I love americans so much that I think maybe I'm starting to think like one...
I absolutely adore pecans! They have an amazing flavour and go well with chocolate, maple syrup, salted caramel, ect...

150g soft butter,
200g soft brown sugar,
2 heaped tbsp white sugar,
200g plain flour,
1 tsp vanilla,
1 large egg,
1/4 tsp salt,
1/2 cup chopped pecans, (chopped in 1/2 or 1/3)
1/2 cup chocolate chips,
(Or just do: 100g chocolate chips and around 75g pecans- but you can add more or less)

In a bowl, cream the butter and sugars together. Add the egg and beat until well combine. Then add the vanilla and salt.
In a seperate bowl, mix the flour, pecans and chocolate chips.
Then mix both mixtures together.

Scoop heaped tbsp onto a lined and slightly greased baking tray. You can measure the tbsp's out and roll or mold it in your hand for litrally a second just to get a basic shape.
Bake for 12-16 minutes until soft in the middle and slightly crusty on the sides.
(If they decide they want to puff up and rise a little, just press them down with a spatular once they are to the stage when they won't stick to the spatula)
Allow the cookies to cool for about 5 minutes before attempting to remove from the sheet.

Enjoy pecan and chocolate lovers!

Want something extra?

Why not drizzle some salted caramel or some salted maple syrup on top? Don't be put off when I say salted, trust me, salt and caramel work!

2 level tbsp brown sugar,
1 heaped tsp white sugar,
1/4 fine/course/flaked sea salt,
1 tbsp unsalted butter.

In a small saucepan or small frying pan place the butter in the pan and melt. Add the sugars and salt and stir very slowly. Then simmer for five minutes on low heat, stirring occasionally.
Take off heat and drizzle on the cookies.
Leave to cool for a few minutes.

Enjoy :D

Saturday, 1 June 2013


So I just love anything scented with coconut. I love the gorgeous freshly sweet smell it has!
I decided to try a coconut conditioner and yeah it smelt great but I was disappointed...
Me being a teenager I have grease-prown hair. I wasn't expecting this but it made my hair greasy even though I throughly washed it out and made sure there was no left over residue.
But when my hair was dried my hair seemed near enough fine but then not soon after it felt slightly greasy. Then it quickly progressed to get greasier causing me to again wash my hair soon after.
Then figuring out it must have been the oily coconut, I scrapped using it and moved onto an apple shampoo and conditioner specially for greasy/normal hair.
So if you have oily/grease prowned hair then I don't recommend using a coconut based conditioner- I haven't used a shampoo so I don't know the affect but still don't recommend an oily based product.

Friday, 31 May 2013

Very chocolate cake! RecipeFriday #8

This makes me hungry for it just by writing about it. . .
So we all love a good bit of chocolate. I like my chocolate cakes dark and rich and filled with flavour,  well, and cocoa powder and chocolate!

200g self-raising flour,
100g brown sugar,
50g dark brown sugar,
50g white sugar,
150g soft butter,
1 tsp vanilla extract,
5-6 tbsp cocoa powder,
50g dark or milk chocolate,
3 eggs,
A few tbsp milk,
1/2 tsp baking powder.

In a heatproof bowl above a saucepan of simmering water, break up the chocolate with the butter. Wheb melted, take off the heat and set aside to cool. (Can speed it up by putting it in the fridge or freezer for a couple of minutes)
In a large bowl mix together the flour, sugars, baking powder and cocoa. When chocolate has cooled or near enough cooled, whisk in the eggs, vanilla and milk.
Then add this wet mixture to the dry mixture. When all worked in, you can pour it in one big cake tin or two sandwich tins. With two tins it will cook and cool faster getting you one step closer to eating it!
One tin: 30-35 minutes check at 30- if a skewer doesnt come out clean, pop it in for a little longer.
Two tins: 20-25 minutes until skewer comes out clean.

Ok, now its the even more delicious part!

300g good quality dark or milk chocolate. I'm not saying pay a fiver for a bar just a pound or something. Its seriously worth it in this case trust me.
300ml double cream,
1-2 drops vanilla,
1 tsp cocoa powder.

In a small saucepan heat the cream and vanilla until it just begins to simmer and go into a boil. Pour over the chocolate -which will be broken up in a bowl with the cocoa powder. Leave for about 30 seconds then stir until smooth. Pop in the fridge to thicken.When the cakes are cooked and cooled seperate them into two layers or it will already be done if you cooked them separately anyway. Then add about 1/3 of the ganache and spread into the middle. Then place top layer on top. Then cover the cake with remaining ganache! Feel free to lick the spoon- it's addictive and delicious!

One tin tip: you could attempt to split the cake into three layers if your confident enough! Two layers filled with ganache!! Yum!

Thursday, 30 May 2013

How to make perfect yet simple frosting. . .

I needed another little something to the blog, so I decided to do a 'how to' and I decided to start off the absolute simplest!

So this was actually the first time I made frosting and the first time I used my first electric whisk. Making frosting and electric whisks just fit!
So when I first made the frosting or buttercream I kind of went crazy with my electric whisk- so this takes a bit of time- but is soooooo worth it.
The reason I'm mentioning a how to on this is because I find everyone needs to know that putting a little extra time into something like this is totally worth it!

1/2 cup soft butter,
1 1/2 cup icing sugar,
1-2 drops milk,
A couple of drops of vanilla.

Whisk the butter a little to just bring it together.
Add half the icing sugar and whisk on low speed for a couple of seconds. Then whisk on high speed for a minute. Then add the rest of the sugar and whisk for 10 minutes. Yes 10 minutes. Add the vanilla (or any other flavouring you like) and milk. Then whisk on high again for another 5 minutes until REALLY light and REALLY fluffy.
You can also add food colouring- preferably gel colouring. You can add a tablespoon or two of cocoa powder. You can also add mashed up fruit or fruit flavourings. Or crushed oreo's maybe?

Thats it.

You'll be surprised in what all that whisking can make rather than doing it with a spoon for a minute.


Wednesday, 29 May 2013

New cake! YING&YANG

So for my mum and dads anniversary I decided to make them a cake.
I researched some anniversary cakes and came across a ying and yang caje similar to this. So I decided to put my own little spin on it!
One of the sides if slightly raised and I think it gives a extra something to the cake rather than it being flat.
I actually put some flowers or 'poppies' to cover simple imperfections on the edges of the icing at the bottom of the cake. Worked really well and happily covered them up.
It contains a marbled vanilla and chocolate vanilla cake inside. Yum!
I iced and decorated this in the 15 or so minutes my mum and dad were out- so like I said- many imperfections. But hey, I'm an amateur and just glad I made my parents this nice, simple little cake.