Mother’s Day creation takes the cake
YAMBA chef Antony Perring's unusual and irreverent take on a cake for Mothers Day has already been a winner.
The creation, featuring a love heart, roses and the word love are meant to invoke the idea of the traditional, I love mum tattoo.
It certainly gained the approval of the judges at the Maclean Show, where it won its section and it has also been a hit with the public.
"I've had it on display at Irons & Craig and it's certainly attracted plenty of attention.
Mr Perring said it would have been a cake he would have made for his grandmother.
"My grand mother was really the one who brought me up," he said.
"She would have approved, possibly because she liked just about anything I did for her. She was that kind of lady.
"She would have thought it better on a cake than on my shoulder or back."
Sadly the three-week old cake is now only suitable for display purposes, because it ticked all the boxes for a Mother's Day feast.
"It's a sour cream pound cake with chocolate decorations including roses and a love heart," he said.
RECIPE - SOUR CREAM POUND CAKE
Rich, moist and dense. Perfect for decorating
- 220g butter
- 1 cup water
- 2 cups plain flour
- 2 cups white sugar
- 2 eggs
- ½ cup sour cream
- ¼ tsp baking powder
- Melt butter with water.
- Add flout, sugar, baking powder, eggs and sour cream. Stir well until combined.
- Pre-heat oven to 180 degrees C.
- Line a 20cm square or round cake of loaf tin with baking paper. Spoon in mixture.
- Bake for 20-25 minutes or until a skewer inserted comes at clean.