fair food

There's a fete on at my daughter's school on Sunday so I'm trying to work out what to bake for the cake stall. These fetes are my chance to try out something different. Two years ago I made the most gorgeous little petit fours. They were teensy squares of sponge, coated in raspberry jam then coated in pastel fondant (pale pink, pale blue, lemon and mint) with a dainty sugar flower on top. Last year I made individual cheesecakes in mini muffin tins - and they were sublime. They were a Nigella recipe and I truly believe that if you're going to make a recipe for the first time, without any practice, a Nigella recipe's the way to go - that woman loves food far too much to allow a dodgy recipe to bear her name.

This year I'm tossing up between rosebud madeleines (made with rosewater syrup and then decorated with petals from the garden) and revisiting the mini cheesecakes. Actually, considering how often I swear I'll never cook treats in the mini muffin tins  - and swear while I'm trying to clean the darned things up - maybe the madeleines are the best option. I'll take pics and put up some photos on the weekend.