Bakes & Treats — buttercream

We partnered with our pals over at About Time Magazine, for a special week dedicated to tea. We’re a sucker for a brew, but there’s more to the humble tea leaf than just drinking a cuppa. The amazing Kate Hackworthy from Veggie Desserts got to work on our whole chamomile flowers. Kate says: I'm a journalist, author and award-winning UK food blogger. I love to create vegetarian and vegan recipes, plus my creative vegetable desserts! I’ll show you how to eat your veggies at every meal. Ready, set, bake: Our whole chamomile flowers come from Egypt, where they are hand-picked & transported to us here in the UK. Did you know...

This week we have teamed up with Lily Vanilli to bring you the cakes of ALL cakes. Covered in a fragrant and delicious Earl Grey buttercream (the flavour comes from gently infusing cream with tea bags) the slices of fresh figs and a honey mascarpone filling are sandwiched by a light vanilla sponge. Perfect with a cuppa! You will need: Vanilla sponge  2 x 9″ cake tins, lined 330g plain flour, sifted 320g caster sugar 1.5 tbs baking powder Pinch of salt 175g unsalted butter, room temperature 3 eggs 190ml whole milk 1.5 tsp good vanilla extract Earl Grey buttercream 100g unsalted butter, softened 300g...