Baking well-received birthday cakes
I made two cakes. Two! For our two June birthdays.
Carrot cake (above)
Nigella’s Chocolate Guinness cake (with Drosophila)
(NB: the Guinness cake is stated to be ‘very moist’ in the recipe. Translation: The center is a crater of pudding-like, barely semi-solid, squint-your-eyes-at-it-and-it-could-be-coffeegrounds chocolaty goodness.)