Blue Cake: Stick That In Your Cake Hole And Eat It

Sundays are good for one thing: ingesting as many saturated fats as possible. To this end, I endeavored to waste my final day of freedom baking cakes, losing my Yorkshire pud making virginity, and mastering the fire alarm's worst enemy: the Sunday roast. (Ok, toast is arguably the fire alarm's worst nightmare, but then this was me cooking. In fact, forget the food, I am the fire alarm's worst nightmare. I sneeze and it goes off.)

Having rejected the usual routine of getting pissed up on Saturday night in an attempt at 14 days of sobriety *cue image of me comatose with tongue stuck in top of wine bottle by 7.15pm Wednesday evening*I instead went wild this weekend by dying my cake batter blue. OH YEAH. BLUE CAKE. whoop.

They were THE SEX, I put plum jam in the centre before I cooked them which is always a welcome treat. Unfortunately, just before sampling my blue creations I noticed my cool hued Victoria sponge had a remarkable resemblance to my dish sponge. Not Ideal.. 

Just to top off the whole bakery misadventure, I smothered them in my homemade blue icing, which was essentially aquafresh toothpaste: even the way I iced my muffins mirrored how it dribbles out of the corner of your mouth and then drips off your chin and on to your slippers. YUM. Cake anyone?

FRESH! And exciting cupcakes.

* Following upload of photographs I've noticed they're more of a turquoise/green... I simply can not be arsed to change all the text. Sorry.