I finally managed to get into the kitchen.
Doing my best Quasimodo impression, I lurched about (the back pain is ramping up, bring on the surgery), making a gluten free caramel mud cake batter. I spread it across three cake pans in descending order of size. Of course, I didn’t have the right size for the smallest one, so that got made in a little pie pan and is therefore a slightly strange shape.
The caramel mud cake was splodged with peppermint flavoured teal-coloured (or as near as I could get) buttercream frosting (it helps to disguise the lopsided cake!). Also, my cake stand isn’t blue, but, dear Esther, here is your fabulous paper piecing pattern brought to life in a very wonky and not quite as tall, but rather tasty way. There’s about three-quarters of it left, and I don’t think the remainder will last.
What do you think, people? It tastes pretty good, mint-caramel combined.
But not as good as Esther’s block looks….