I hope you enjoy reading my poems and reading about the creative challenges I set myself on a weekly basis.
Rainbow
The beauty of the birdsong danced
rioting rainbow violets
And the moon shone under the sun
in spotless hues of sapphire
While hedgehogs in the roughage
snuffled sparkling fairy magic
Then tension in the air burst
showering violent dewy droplets.
Bounce, splash and plop in
puddles form waves on an emerald surface
Where ducklings bottoms bobbing,
dipping toy-like in the ripples
Pass swans gliding serenely
holding proud necks curved and graceful
Compared to soggy rabbits running
twitching whiskered noses
Then tumbling down their burrows
beneath the beds of flowers
Where roses close their petals
distasteful of the weather
The trees all sigh together, whispering
leaves start turning yellow
Sunlight breaks through the mist
to burst its many colours
Casting all the creatures in a
vibrant spectrums archway
Framed the scene becomes a stage
of magic, fun and child play.
As I wrote this poem I gradually realised it reminded me of the opening scene to Bambi. Now
when I read it I can almost hear the ‘drip, drip, drop’ of the opening tune.
I have also been dusting the fairy magic over these delicious fairy buns today.
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Recipe: Sponge
8oz / 227g butter (room temperature)
8oz / 227g golden sugar (I'm convinced it is yummier)
8oz / 227g self-raising flour
4 eggs
2 level tsp baking powder
Icing/ Filling
2.7oz / 75g unsalted butter (room temperature)
6.2oz 175g icing sugar
Strawberry Jam
Extras: Milk
Method: Sponge
Option A: Throw it all in the bowl and use a hand mixer.
Option B (traditional):
- Beat butter and sugar together with wooden spoon.
- Alternate cracking in and stirring in an egg with sieving in a 4th of the flour and baking powder.
Cook in oven for 10 mins (ish) in a fan oven set to 165c or same time in non-fan over at 175c.
Cakes are done when the top is springy to the touch.
Note: No oven is the same and it takes a while to get to know their quirks so keeping a good eye out for your cakes from 10 mins onwards is advisable).
Next step: Once cakes are cooled cut a circular hole in the top of each bun with the knife angled diagonally to remove some of the cakes centre. cut the circle in half (these will be the wings).
Next step: Fill each cake with a tea spoon of strawberry jam.
Icing/ Filling
Mix the butter and icing sugar together and use the milk very sparingly to thin the mixture if you are having real trouble stirring or if you have refrigerated the mixture and need to revive it.
Finishing touches
Cover the jam centre with a blob of icing and place the wings on top of the buns. Finally place some icing sugar into a sieve and shake it over the cakes to add some fairy magic to their appearance.
Clean up! You will have made a massive mess if you have done it right!
I find that cakes go rather well with poetry. This could be because both baking and writing involve creativity, patience and passion. I love anything and everything creative so my personal target is to post about my creative endeavours on a weekly basis. The challenge is set.
