* If a recipe calls for you to beat butter and sugar together before adding the egg, whisk a table spoon full of flour into the creamed sugar and butter first as it will stop the eggs separating the mixture.
* After greasing baking tins pat plain flour into them to stop the cake sticking.
* Whisk butter on it’s own before adding sugar to it as it softens it and minimised the amount of mess created.
* When icing a layer cake if you put four squares of baking paper under the cake covering the stand it protects it from mess whilst you work.
* Rubbing onto the spoon before you use it to measure treacle/syrup stops it from sticking to it.
As for the cake, lemon drizzle loaf is by far my favourite cake, I love the balance between sweet and sour, and the lack of mounds of buttery icing. I was a little disappointed that I couldn’t taste the lemon thyme, so I would increase the amount next time.
I took more time setting the scene for my photographs, which paid off, sprinkling left over ingredients around the table to explain the flavourings of the cake. The shadow’s are a little stronger than I would have liked, I will have to work more on arranging the lighting next time.