Recently I returned to Cornwall having spent a glorious winter season in the French Alps.  Skiing is my absolute favourite sport so this was fulfilling a dream of mine I have had for many years. Out on the slopes most days and drinking rosé wine in the afternoon sun, working a ski season is now finally ticked off the bucket list (I did do some work now and then!)

Cornwall welcomed me back with torrential rain, gale force winds and a sky full of black clouds- marvellous!  Cornwall with its wild weather. I’m home!  Whilst in France I saw (and ate) so many beautiful cakes, tarts and pastries that I cant wait to get baking in my own kitchen, trying out new recipes and inspired ideas.

As it was Mothers day last Sunday I decided to create some of my most popular bakes to get me back in the rhythm. I made my mothers favourite ‘lemon and poppy seed’ cupcakes but added an extra twist in the centre by cutting out the core and piping in some homemade lemon curd. This surprise went down a treat. Whilst in the kitchen my fiancé Andi, who is a very talented head chef, showed me how to make candid lemon rind to top my lemon cupcakes.

I also baked plum Bakewell cupcakes, a new flavour I have wanted to try for some time. Bakewell tart is one of my favourites and finding some organic plums I thought I would try a little experiment with them. Luckily this paid off and the cakes were delicious! The almond sponge and butter icing combined with the plum compote which was running through the centre and drizzled on top was the perfect combination. Although I was pleased with this trial, I embarrassingly forgot that my mum doesn’t like almond – lucky I had the lemon cakes too!

Every time I bake treats at home I put my family through a torturous wait before they are allowed to tuck into whatever I have made. Being a very keen food photographer I like to take a thousand photos of my cakes from every possible angle with every imaginable prop. Fun for me but not for the mouths eagerly waiting!