I want to start out by apologizing for being so lax in responding to comments and also want to apologize for not visiting your blogs like I used to. I want to do better and I won’t go into detail about what is going on but I want you all to know I will try to do better.
Blogging can be a lot of work, I love it but when I am uninspired I don’t like to just post anything just for the sake of posting something. I have been searching for inspiration and it eludes me, hence you haven’t heard from me in a while. I cook but it’s nothing new or exciting and certainly not blog worthy. It’s also so strange, as when I bake lately I have more fails than I normally do which is discouraging. I took that as a sign that maybe I needed to lay low for a while, re group and then start over.
I finally was inspired to bake something when I watched the royal wedding. Now I am not a big fan of royal weddings, I did watch so I could see her dress and what the guests were wearing but the pomp and circumstance doesn’t really peek my interest. The cake however did! It is simple and beautiful and the flavors sound wonderful. A lemon sponge with lemon curd and elderflower soaking syrup and it’s frosted with a Swiss meringue buttercream gently flavored with elder flower. I grabbed these photo’s from Instagram from the bakers feed. She is an American living in London who has been baking since she was a wee one and has a lovely bakery, Violets Cakes.
I love that this wedding cake is not fussy, simply decorated with fresh flowers, this cake spoke to me. So I plan on making it and will post no matter how it turns out. What could go wrong, well plenty given my penchant for fails lately but this cake inspired me and I have to make it.
On another note, Percy and Jenna Rose are doing well. Percy’s diabetes is much more difficult to deal with than I thought it would be and my poor boy is having a difficult time. Percy has had a persistent eye infection that has not responded to antibiotics. Hoping the new meds I have now will work.