Nutella toast, a fairy bread lunch and fish fingers for dinner

And so we find ourselves a whole year on and celebrating the fabulous birth of Miss Fruitarian. 6-years ago I was in shock over the level of pain and blood and general reality of childbirth (did you see the news this week that many women suffer post-traumatic stress post-labour) and proposing to the lovely Indian anaesthetist who took all the pain away.

Luckily for us, Miss F is growing into the loveliest young lady. She’s starting to sprout long legs (not from my side) and a grown-up awareness that give us a clue about her future. Six is a transition year for sure, with missing teeth and a whole new school vocabulary (“like, totally mum”).

But we haven’t lost our child just yet, as her chosen birthday menu proves. Sugar and fat for a whole day and since we try to eat well the majority of the time, I figure a day of sometimes food is just fine.

I have to admit that what I remember most about my own birthdays is cracking out the lunchbox and finding fairy-bread sandwiches waiting. Funny thing is, I never really liked them, kind of crunchy and weird, but the sense of special was unbeatable.

Tradition at school is to take cakes for all the kids (and all the teachers). It’s been a busy week, so last night after an all day conference I was scooping packet-cake mix into patty pans. These baking pans are my new favourite. Like mini-muffins, the cake quantity stays small and cooks in 10 minutes, but doesn’t look so measly. Let’s face it; birthday cakes are all about icing and decoration, so this morning we were dipping in chocolate icing, sprinkles and shoving jaffas in the middle. I think I’ll christen them the birthday nipple cakes!

Recipe for chocolate icing

Not a vegetable in sight...

Granny’s chocolate icing

This recipe gets a guernsey twice a year for the two kid’s birthdays. It makes a great glossy icing, which disguises the packet cake underneath!!!

45g dark chocolate
½ tsp grapeseed oil
2-3 tbsp water
1 cup icing sugar

Place the chocolate, oil and water in a metal bowl over a small saucepan of warm water (make sure it doesn’t touch the water).

Stir until the chocolate has melted and it’s all combined and glossy.

Add the sugar into several stages and use a whisk or fork to get rid of any lumps. Work quickly. Either spread over a whole cake, or dunk your little cakes into the mix, then dunk in decorations and top with lollies.

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