I am still learning the importance of a sense of order.
I don’t mean having everything in its place, although that really helps. It’s about making sure that I do things in the right sequence.
Every time I cook something I work out a better way…or rather I realise I have done something ‘arse about face’ and resolve to do it differently next time.
For example the golden syrup and citrus drizzle for these cakes; I juiced the lemon and lime, then I realised I wanted to zest them too.
Have you tried zesting an empty lime? It’s not easy.
It’s the same with photos. I am gradually working out the best process for taking a decent food photograph. The method is not to put the food on the plate, rush to set up a shot…then not be able to find my camera/tripod/spoon or all three.
I now set up the background, the lighting, the angles and reflectors and even place stand-in items for the food ready to swap out, all before I switch on the oven. It makes for a much less stressful shoot. It also means I have lots of photos of my lens cap sitting on an empty plate.
There’s nothing can be done about the process of the syrup drizzling onto the carpet though. That’s one of my specialties and goes with the territory.
These cakes were purely inspired by finding the mini loaf cake cases at the supermarket. Then it was just a case of testing a few quantities and timings before it was ready to document. This is a useful recipe if you don’t want too many cakes knocking around for over indulgence reasons.
Makes 6 mini loaves
- 125g butter
- 125g golden caster sugar
- 125g self-raising flour
- 2 large eggs
- 1 lemon and 1 lime
- 5 tablespoons of golden syrup
Preheat the oven to 180 degrees c.
Cream the butter and sugar together until light, then add the egg and flour and whisk really well until light and fluffy. Juice the lemon and the lime and add 2 tablespoons of the juice to the mix and whisk again. Share the mix out between 6 loaf cases or just 12 fairy cake cases.
Bake for 25 minutes (15-20 for fairy cakes) turning them around half way through.
Whilst they are baking put the rest of the juice, around 4-5 tablespoons, in a saucepan and boil for 5 minutes or so until it’s foamy and reduced a little. Add 5 tablespoons of golden syrup and boil for another few minutes. Not too long or it turns to toffee. Allow it to cool a little then pour over the cakes when they come out of the oven.
Zest the lemon and the lime….damn it! See? Zest the lemon and the lime BEFORE you juice them, then sprinkle the zest over the syrupy cakes, or even better add some to the cake mix, about half an hour ago.
Cooking you see, it’s all about the planning.
Rufus' Food and Spirits Guide
June 18, 2011
I keep seeing such beautiful recipes with golden syrup. I really need to order it online. Your photos are always wonderful, if you struggle to set them up or make the occasional misstep in cooking, it never shows.
thingswemake.co.uk
June 18, 2011
Ah, thanks! There is usually a trail of destruction behind me! I wondered actually if Golden Syrup is a UK only thing. I’m sure maple syrup would do, or just the juice with icing (powdered) sugar is good too.
Sally
June 19, 2011
Very lovely pics and recipe – yes I have tried zesting a peel post squeezing and it’s not easy. I made lemon drizzle cake the other day and everyone went wild about it. It’s nice that simple favourites still have their place.
Kelly
June 19, 2011
Great idea about setting up before cooking – I’m guilty of not doing things in the right sequence too!
sana
June 19, 2011
Beautiful!!
Xiaolu @ 6 Bittersweets
June 19, 2011
Really lovely photos and adorable cakes. That syrup is making me crazy hungry =D
theflourishingfoodie
June 20, 2011
This looks delicious! I love the flavor citrus adds to baked goods, espicially in the summer time.
Vanessa
June 20, 2011
Lemon drizzle cakes sound and look delicious!! Great photos!
JourneyKitchen
June 20, 2011
This looks delicious! IT reminds me of Ina’s Lemon Yogurt cake which is amazing too
Karen
June 29, 2011
Hello, I am new to your site and wanted to let you know how much I enjoy it. The photos are so great and now I know why. My husband got me a new computer to start my blog and now I know I’m going to need camera equipment…don’t know if I could ever take photos like yours. It looks like I could just pick up one of those squeezed lemons and try to zest it for you.
julia
July 8, 2011
i would totally hoard all these mini loaves for myself. secretly.
they look phenomenal.
meltse
August 11, 2011
thanks for the recipe and great photos!
I’m seeking your advice here, have posted the technical question here http://en.forums.wordpress.com/topic/featured-image-duplicated-in-post-remove?replies=1
would highly appreciate that if you could take a minute to help. thanks!!
thingswemake.co.uk
August 11, 2011
I attach the featured image as a separate photo at the end of writing a post as I like to crop it to the right size in advance. I just go to bottom right and upload an image. Don’t click featured image on the photo already in place in your post. I hope this helps.
nicola
September 8, 2011
Oh these little cakes look gorgeous! Beautiful photographs, I’m glad I’ve found your blog.
Sara
November 28, 2011
I have leftover golden syrup from a recipe I made last year (that I need to make again, actually) but this would be a great use for it as well. So nice! Was laughing about zesting an empty lime. yup, I can imagine.
Melanie Ashton
January 11, 2012
Wow, these do look declious! Great photos!!