Gingerbread Birthday/Christmas Cake with Mascarpone Frosting

Today, I have a cross between a birthday and Christmas cake to celebrate maaah biiirthdaaaaay! 

Overnight Cinnamon Buns

I’ve posted a cinnamon bun recipe before, it was two summers ago and at that point I was a novice to yeast (still am a novice to yeast). 

I remember, as I was slicing through the longest piece of cinnamon encrusted ‘rolly polly’ I had ever seen, being so bloody proud of myself at having managed to transform dried balls of active yeast into a pillowy soft sheet of raw dough, which was just moments away from being the best thing I’d ever made. 

These buns are much, much richer than those bite sized ones. These are the sort of buns you might sink your teeth into at a certain chain bakery. Yes, these are definitely the kind of bun you would find at Cinnabon. And yes, that is definitely a good thing. Happy Thanksgiving! 

Extra Spicy Carrot and Walnut Birthday Cake

I am all birthday-d out. One sister. One brother in law (to be). Two days. Two birthdays. Too much cake.

For my sister, Monday marked the half-way line to 50. Least impressed was she on the age front that *hopefully* the present and cake front was a little more uplifting. To add to the Sunday-Monday celebrations, on Tuesday we met in London and rummaged through Soho to find the Tate & Lyle Edible Tasting House  followed by  a fat helping of Lobster in bread from the bustling Burger & Lobster - but more on that later…

For brother in law to be it had to be a homemade carrot cake – for two reasons. One; he expressed his love for such cake a week beforehand after enjoying a slice or two of M&S carrot cake and two; after tons of research and a whole blog post later I wanted to face my pathetic fear of cream cheese icing. We all came out of it with a pleasantly surprised BIL and icing successes.  2  peas in 1 delicious pod.

My recipe for cream cheese icing is a winner and I truly urge everyone to give it a go if they have ever come across this kind of gloop before.

This cake is overly nutty, spicy and indulgently rich and the walnuts go a bit soft on the outside when baked in cake, as if they’re fooling you into thinking: “That walnut might be a raisin, how shit would it be if it actually was.” Aaaaand then you are welcomed with the relief of a satisfying crunch.

The thing with CC is that it is such a simple recipe and a tea time favourite that as a baker/person you will find yourself baking it at some point. I’ve made it so many times now (here, and here) that I knew increasing the spice load would make a positively huge difference, an adaptation that I am going to stick to for the rest of my life – or at least until I hit the half-way line to 50.

The Recipe:

For the cake:

I dont know.

300ml sunflower oil or melted butter 

300g finely grated carrots 

1 tsp baking soda

1 tsp baking powder

300g plain/all purpose flour

180g dark brown, soft sugar

120g caster sugar, white

120g chopped walnuts

3 large eggs, plus 1 egg yolk 

1/4 tsp salt 

1/4 tsp nutmeg 

1/4 tsp vanilla extract 

1/2 tsp ground ginger 

3 1/2 tsp good quality ground cinnamon
For the icing:
850g icing sugar
2 tbsp cornflour
300g full fat cream cheese
1 tsp lemon juice
For the sides:
180g chopped walnuts

Special Equipment
Deep 23cm/8 inch round baking tin 

The Method:

Preheat the oven to 170 degrees and grease baking tin.

Grate the carrots, chop the walnuts and set aside.

In a freestanding mixer, beat the oil/melted butter and both types of sugar on high speed until pale - about 3 minutes.

In the mean time add the dry ingredients, including the spices, into a medium bowl and stir with a spoon - set aside.

Add the eggs & egg yolk one at a time into the oil mixture and beat for a further 4 minutes until fluffy and pale/r.

On low speed, add the dry ingredients in 3 parts until just incorporated.

Take a metal spoon and fold in vanilla extract, then the carrots and lastly the walnuts.

Bake for 45 minutes or until a skewer comes out clean - maximum baking time is an hour.

Rest the cake as it is for 5 minutes then transfer to a cooling rack.

Whilst the cake is cooling, make the icing. 

In a freestanding mixer, throw in all of the ingredients except lemon juice and mix on low speed until just incorporated. Next, add the lemon juice and mixe on a higher speed until thick and smooth. Add more lemon juice to taste.

Once the cake is cooled, cut the cake straight through the middle and level the top. Add 4 heaped tbsp of icing in the middle and smooth with a spatula. Use the same spatula to cover the sides and top, do not worry about making the sides look neat if you are covering them in walnuts.

Walnut wall

Do you have a favourite carrot cake recipe?
Love Em xx

Brown Butter Buckeyes

Brown Butter Buckeyes 

I am a lazy girl. 

If you’re lazy too, peanut butter balls might just be the key confection you’ve been looking to make all your life, to fill in the gaps between waking up at 1pm and dinner – on your day off, and not the one you called in sick, of course.

I first lay my eyes on these big balls of beauty a year ago here, I luuuurvved the idea of digestives adding an extra crunch to a sweet peanut butter candy, it works especially well for anyone who is not a fan of crunchy peanut butter.

After a scant bit of research I was fully ready to create my own delicious peanut butter balls (not to be mistaken for the overly sweet cake pop). The name ‘Buckeye’ comes from the Ohio buckeye tree in America and the balls are made to look like an actual buckeye which falls off the tree in the autumn/fall. If you’re having trouble placing an Ohio buckeye tree into your imagination, just think of a conker. So famous buckeyes are to this state, that they have even named a football team after it!

The traditional recipe for a buckeye calls for 6 cups of icing sugar. My recipe has a quarter of that, more cream cheese and a whole lot more of digestives.

Lastly, if you want an even richer nutty flava then it is absolutely necessary to brown that butter! It will add just 20 minutes to your assembly job (because it would be a crime to call this sort of think baking) but you won’t regret it I promise, lazy being. 

Buckeyes with brown butter

The Recipe
Makes 26 Buckeyes 

100g cream cheese
390g smooth peanut butter
145g brown butter* or plain unsalted, melted
300g icing sugar
14 digestive biscuits/350g
For the coating:
350g good quality melted chocolate of your choice

Special Equipment
Toothpicks
Vegetable oil (to thin the melted chocolate out)
Electric scales

Note* if you're gonna go ahead and brown the butter, all you need to do is put it in a saucepan on medium heat and whisk away until the frothy goodness turns a light shade of golden brown.

The method

Start with the digestives; there are two ways to get a shardy yet fine-ish crumble with these - which is exactly what you want. You can either give them a 30 second whizz in the food processer (my preferred method, do this if you're lazy and own a dishwasher), or put them all in a sturdy plastic food bag and beat them up with a rolling pin.

In the bowl freestanding mixer or a large bowl and an electric whisk, beat the peanut butter and cream cheese until the mix has lightened in colour - about half a minute.

Add all of the digestive crumbs to the peanut butter, remembering to scrape down the sides of the bowl for even distribution.

Alternately add the brown butter (it doesn't have to be cold when you add it in!) and icing sugar until you get a huge bowl of thick golden crumbly looking stuff. Set aside. The buckeye filling will last in the fridge for 3 days so you can always wrap it in cling film and come back to it when you're ready.

Next, line a fairly large baking sheet with parchment. Depending on how anal you are, grab a pair of scales and weigh out pieces of peanut butter dough at 43-45 grams each. This weight gives a big buckeye.

With each piece of buckeye, stretch out both your palms with the dough in the middle and gently roll it around until eventually, you have a round ball. Do this until you have no dough left and put in the fridge to set for at least 20 minutes.

Melt the chocolate over a ban merie. Add no more than a tablespoon vegetable oil to the melted chocolate and stir in to give a smoother consistency.

Pick up a buckeye with a toothpick and gently immerse the ball 3 quarters the way into the chocolate and roll around until you have what looks like a 'buckeye' (a bit of peanut butter showing at the top).

Put back on the baking tray and take the toothpick out.

Leave to set until the chocolate coating hardens and enjoy for 3 days!

BEFORE I FORGET! Keep your buckeyes in the fridge for ultimate freshness. Although...I highly doubt they will last long enough for that!

Love Em xx

Banana & Chocolate Mini Cakes with Cream Cheese Glaze

HOORAY, she says in monotone. I am finally past my first ever university deadline that actually meant something towards something important. You all know what I mean, first years, attend as many lectures as possible inebriated whilst you’ve still got that chance. I know, I’m acting as though it’s May and I’ve just handed in the last assignments of the year and I’ve just strolled through the Northern Line with a spring in my step because I don’t have to use it for at least another 4 months.

Cloud and gloom. That’s not at all the case. The sun might be shining but it’s accompanied by this bitter, evil chill of the night that is pretty much with us all day long and guess what? The year has only just begun…more deadlines to follow…more temperatures to drop.

You might not have guessed but my Miserable-omita (clearly just made that up) is actually quite low this time of year, maybe it has something to do with being born in December, winter baby galore I say. Second reason why I like NOW is because at last, the winter fruits are coming to play. This means the bananas are going to be extra mouldy and that’s bloody perfect for a loaf or a cake because that’s just what you want for a tasty banana bake!

Finally, time to introduce to you my very bananary, chunky chocolate mini cakes with a runny cream cheese glaze. They will seriously make you feel like you’re somewhere in the Caribbean lying on a hammock sized banana with a spliff in one hand, on looking a sea full of melted chocolate. Plus, this is a very flexible recipe – add as many bananas or as much chocolate as you darn well please. But please, keep the fats, eggs, and sugars the same, we don't want biscuits.

The Recipe:
For the cakes:
3 small or 2 large eggs
125g unsalted butter
200g coarsely chopped dark chocolate (or as I like to call it - chocolatte's)
4 very ripe bananeeeeees
250g caster sugar - you can part with a bit of caster and throw in a little soft brown if you like, it really compliments the bananas!
250g plain flour
1 tsp vanilla extract
2 tsp baking powder
For the icing:
300g icing sugar
100g cream cheese at room temperature
Cold water (A tbsp and beyond, depending on what consistency you want)

The Method:

Preheat the oven to 180C and grease - muffin trays.

Cream the butter and sugar together until very pale, light and fluffy.

Mix the eggs separately in a glass and slowly pour them into the butter - this will hopefully avoid curdling. Beat until well combined and almost...foamy. Set aside.

Get your bananas together in another bowl and either mash together with a fork or use a fancy hand blendy to get a lovely creamy consistency.

Add pureed (or not) bananas into eggs and combine.

Fold in the flour, making sure to scrape down the sides of the bowl.

Next fold in the vanilla until fully distributed.

Lastly, chuck in the chocolate and give a final fold!

Using an ice cream scoop plop the batter into each, they should be two thirds full.

Bake  for 30 mini cakes and leave to cool on a wire rack.

To make the glaze, sift icing sugar and mix with cream cheese till nice and thick. Use as much water as necessary to thin the glaze to your desired consistency and then carefully pour over each cooled cake.

What have you been baking this week, amidst the new chilly weather? Love Em xx

Peggy Porschen Heavenly Double Chocolate Cupcakes

For months I’ve been meaning to try out the mother of all chocolate frostings. The one that combines an ultimate taste explosion with absolutely every single fatty component you can possibly imagine. We’re talking butter, DOUBLE cream AND cream cheese - all in one semi technical recipe that is well worth the washing.

I’ve always felt positive about the fact that I am missing half of my brain, which making this recipe pretty much confirmed for me. The original ingredient list called for glucose and for some reason (the inadequate contents of my skull) I bought glycerin, after noticing the very moment the G was going into the saucepan that I bought the wrong stuff, I took a risk and just put it in and guess what? The results were still fabulous!

The Recipe:

Adapted from Peggy Porschen's Heavenly Chocolate Cupcakes

For the sponge (makes 20 cupcakes):

8g good quality cocoa

125g dark chocolate

160ml milk

100g unsalted butter

2 large, free range eggs

Half tsp baking powder

Half tsp bicarb of soda

285g light brown sugar

180g plain flour

For the topping:

450g icing sugar

200g cream cheese

200g unsalted butter

1 tbsp glycerin/glucose 

140ml double cream

160g dark chocolate

The Method:

Start with the frosting. Heat the cream until simmering in a small saucepan. Add the chocolate and glycerin/glucose into a bowl and pour the cream over the top, stir well until nice and smooth. Let cool. 

Put the cream cheese in another bowl and beat for half a second, until just smooth. 

Cream the icing sugar and softened butter in the bowl of a freestanding mixer until pale. 

Slowly pour all of the cooled ganache into the buttercream and mix until combined. 

Take a third of the chocolate buttercream and gently stir into the beaten cream cheese. 

Now add the chocolate cream cheese into the chocolate buttercream and gently stir till combined. Wrap in clingfilm and let set in the fridge. 

Preheat the oven to 160 C. 

For the cupcakes, using a saucepan (perhaps the same one as earlier?!) heat the milk, half the sugar and chocolate and bring to a gentle boil. Keep the chocolate on the lowest heat whilst get onto the next bit, occasionally taking it off heat so it doesn't burn. 

In the bowl of a freestanding mixer beat the sugar and butter till very pale. Add one egg at a time and mix till frothy. 

Put all of the dry ingredients into another bowl and stir together. Mix into the egg mixture till just combined. 

Pour the chocolate mixture into the flour mixture, scraping the bowl, making sure to incorporate every little bit. 

Pour all of the mixture into a measuring jug and line 2 cupcake trays with muffin cases. 

Gently fill the cucpake liners two thirds full with batter.

Bake for 14 minutes, until they spring back to the touch. 

Let cool on a wire rack and ice with the cooled and scrummy frosting!

Love Em xx

How to learn from your mistakes: Cream Cheese Icing & not so Curly Whirly Cake

I think there’s something in the oven/Kenwood. This time round, I’m tackling something else that has gone horribly wrong…cream cheese *sulk* icing. It goes without saying that when you make one mistake, you put it under the carpet and carry on trying. But when you make a second, (cringe shields at the ready) feelings of self-doubt start to pave their way in.

I definitely thought about avoiding this post altogether, but then I thought about how many times I haven’t been satisfied with my cream cheese icing, so it was inevitable…I just had to learn from my mistakes. The icing was poured atop the all-London Curly Whirly Cake made from a Konditor & Cook recipe found here, the picture of the cake is what I aimed for…Decoration wasn’t even an option after this disaster went down! But try not to be fooled, the cake was densely satisfying!

I’ve wrote about some of the things I think will help you not to achieve this big, runny, gloopy mess. Here we go (again):

Straining

Its absolutely necessary to strain your packets of cream cheese before you add it to the mixing bowl because extra fluid will contribute to a runny mess. Get rid of all that curdled juice by dangling the packet over the sink, your cream cheese is solid at this point (and hopefully will stay that way) so you don’t have to worry about it falling out of the packet!

Above Room Temperature 

There is no baking rule that your cream cheese has to be at room temperature, do not treat it like you would butter and eggs. As long as it’s not straight out of the fridge, you won’t have a problem like I did. Let the packets rest at a room temperature for a maximum of ten minutes.

Beating 

Now, the recipe I used instructed that I melted the butter and added it to my already whipped cream cheese and icing sugar. Naturally, you’re going to assume that that’s where I went wrong, right? Wrong. The cream cheese had already loosened into a form of gloppy-ness before I added the butter! This is because I mixed the cream cheese and icing for too long at too high a speed. You can avoid over beating by whipping room temperature butter and all of the icing sugar until pale and fluffy, and then adding the cream cheese. This will give you a thick cream cheese, but one with a dominant buttery flavour which isn’t very nice, so to avoid this altogether take a look at my next pointer.

Meringue powder 

Forget for a moment that meringue powder adds a crusting quality to your icing and listen up. Adding 2 tbsp. to 1 batch works chemical wonders into your icing, it will give it pipe-able and spreadable stability. Also, the great thing about this cheesy trick is that it won't give off any bad flavours either, it will simply stop your cream cheese icing from looking like mine does, which none of you want, surely!

Whipped cream 

Another great tip which I’ve yet to try yet is adding whipped cream to your cream cheese. This not only gives height, fluffiness and stability to your icing, but also, I think, would give a better flavour! Whip some double cream together and simply fold it into your icing. Also, if you don’t want to regurgitate a rainbow - remove 1 tsp vanilla extract from your recipe and replace with 1 tsp fresh lemon juice, this will also keep your icing from having an off-white look. 

Love Em xx

Peggy Porschen Banoffee Cupcakes

This will be a quick post where I choose to quickly show you some cupcakes that I subtly ordered my sister to bake whilst I was learning away at Uni. It's also the very first post in which I begin a challenge, do you wanna know what the challenge is? Go on, keep reading and you'll find out. Right now and yes, today. It's really cool and interesting, are you ready?

I hereby challenge myself not to use the word 'delicious' in any of my future posts from here on out. I, Emine Hassan, grant anyone who reads the evil, malicious and overused word in any of my posts to personally troll/cyber bully me as punishment. Kapeesh?

Brill.

Now please, drool over these peggy poo cakes and appreciate that the original and delightful (put down those virtual crow bars, its not quite the word!) version that churns out of the parlour like hot cakes - is 1837932873289 times better and 398342938 times likely to be a COMPLETELY DIFFERENT RECIPE. But alas, this was close enough, and my sister did a fantastic job. Actually considering eating five for dinner.

Adapted from Peggy Porschen's Banoffee Cupcakes
Makes 12 cupcakes (and no less or more!)
The Recipe:
200g unsalted butter at room temp
200g caster sugar
1 vanilla pod, or 1 tsp vanilla extract
4 eggs at room temp
200g SR flour
Half a mashed banana
100g plain chocolate,chopped
sugar syrup (serebet)
150g caster sugar
150ml water
the filling
1 tin of dulce de leche (carnations)
half a mashed banana
the frosting
500g icing sugar
200g cream cheese, at room temp
200g unsalted butter, softened
1 vanilla pod or 1 tsp vanilla extract

Banoffee cupcakes with a cream cheese frosting

The Method:

• Preheat the oven to 170C, or you could do this in ten or so minutes, as the recipe is quite methodical. 
• Cream the butter and 1 vanilla pod (if you're using extract please dont add this until after you have added the flour, this will stop the alcohol cooking the eggs) until paler in colour, 2/3 minutes.
• Add the eggs one at a time into the butter, beating as you go along and the mixture is well combined. 
• Add the flour until just incorporated and then fold in the chopped choco. 
• Fill each cupcake liner, distributing the batter evenly (this wont be difficult as you'll find yourself short for batter). To get a flat top, only fill the batter two thirds full.
• Bake for 14 minutes - make sure not to open the open door and have a peek - especially during the first 5 minutes!
• Whilst the cupcakes are baking, prepare the sugar syrup. Pour the water, scraped vanilla pod, and the sugar into a medium-small saucepan and let simmer on a medium heat until the sugar has dissolved. Set aside.
• Take the cakes out of the oven and place on a wire rack, brush each cake with the syrup and then refrigerate the cakes for an hour. Make sure to cover the cakes, you don't want them to taste like fridge! 
• Prepare the frosting. Cream the butter and then gradually add all of the icing sugar, add the vanilla. Plop in the cheese bit by bit till smooth. Refrigerate the frosting as well, whilst the cupcakes are in there.
• For the filling, mash the banana in a small bowl and then add in the caramel, mix together till smooth.
• Take the cakes out of the fridge and using a knife/tiny spoon, cut a small well in the middle of the cake. 
• Put the caramel in a piping bag and then pipe it into the middle of the cake until it's filled. 
• Frost the cakes with the cream cheese as you desire !

Love Em xx

Miette Double Chocolate Cupcakes

What's a chocolate sponge without real chocolate? That devil’s food cake boil-the-water stuff just isn't enough for me! I need (let’s be honest - (but only in cowardly brackets) want) the real deal, organic/fairtrade/100% cacoa that derives from cocoa beans sourced from bohemian, tropical dessert islands… who am I kidding? A whole cup of the cocoa I used for these cupcakes came from Hershey’s cocoa that was on special offer at ASDA. But in this cakey instance, it mattered not because the great thing about this recipe is that it uses a near similar amount of flour and cocoa, so it was always going to taste of something that could be likened to chocolate. Also, have you ever noticed that most chocolate cake recipes only call for about half a cup of cocoa? Miette chucks in plenty of the chocolate stuff, which raised the recipe potential quite significantly and TRUST me, Miette really takes chocolate cake to another level with this recipe. It was so dense and there was no spongy after taste, just sweet and strong scents of sexy chocolate coming through from each and every bite. What more could you want?

Miette Double Chocolate Cupcakes

Makes 18 double chocolate cupcakes (buttercream in the recipe)

1 1/2 cups plain flour
1 1/4 cups unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
2 and a quarter cups caster sugar
56g 70% chocolate
1 cup boiling water
1 cup buttermilk
1/2 tsp vanilla extract
2 large eggs, at room temperature
1/2 cup vegetable oil

 Miette Double Chocolate Cupcakes

• Line two cupcake trays and  preheat the oven to 180C.
• Put the chocolate in a heatproof measuring jug and pour the boiling water over it. Whisk until the chocolate is melted. Let the mixture cool for 15 minutes.
• Sift together the flour, cocoa powder, baking soda, baking powder, and salt into a bowl and set aside.
• In a separate jug, whisk together the buttermilk and vanilla. Set aside.
• Whisk the eggs on high speed until foamy, about 2 minutes. Reduce the speed to low and slowly pour in the oil, whisking until combined. Raise the speed to medium and whisk until fully incorporated, about 30 seconds longer.
• Reduce the speed and slowly pour the cooled chocolate mixture into the egg mixture. Slowly pour in the buttermilk and vanilla mixture. 
• Add the sugar and whisk until the batter is smooth and liquid, about 2 minutes.
• Stop the mixer. Remove the bowl and add the sifted dry ingredients and fold it in by hand until just incorporated. Now whiz the mix with the whisk attachment for ten seconds. 
• Pour the batter through a sieve into a bowl to remove any lumps. Press against the solids in the sieve with a spatula to push through as much batter as possible.
• With an ice cream scoop, plop the batter exactly two thirds into the liners - no more than that ( i made this mistake). 
• Bake until the tops spring back, 23 minutes.
• Transfer to wire racks and let cool in the pans. 
• Meanwhile, make the frosting by whipping the butter (100g) and cream cheese(200g) together till combined. 
• Slowly add the icing sugar (500g), then the lemon juice(1tsp). Beat for 2 minutes till pale in colour.
• Pipe with your favourite nozzle!

Last but not least, if you're not able to attend the Cake & Bake Show this weekend at Earls Court, be sure to watch this space next week to see exactly what went down at the event, I'm so excited!

Love Em xx

Red Velvet Cheesecake Brownies

I have a confession to make. I doubled the below recipe and the second batch of brownies (without the cheesy top) ended in an un crispy, dry, burgundy disaster! I'm sure, if I hadn't of doubled this innocent,  sweet and delicious (never done anything to upset me) recipe, then all would have ended in chocolatey bliss. But what really interested me is that the cheesecake topping had moistened the burgundy brownie substantially, which added a nice little touch to the better batch of the two!

All of you don't happen to be wondering wondering why I made these. So I made these this week because apart from working, I've spent quite a bit of time at home, on the Internet, browsing....admiring everything on foodgawker. And why have I spent more time then usual doing this, which subsequently caused me to make a horrendous batch of brownies? Cos I can no longer drive. That's why. And it's absolutely killing me. On the plus side, it means you get to see more on mbakes! Woo!

Anyway, must dash, work experience at Goodtoknow starts tomorrow. Still got to pluck my eyebrows and wax my tash! Wish me luck!

The Recipe:
Brownie:
Quarter cup cocoa powder (60 ml)
3 large eggs at room temp
170g unsalted butter
200g caster sugar
180g plain flour
150g dark chocolate (60%)
1 tsp vanilla extract
2 tbsp red food colouring
Cheesecake
300g cream cheese
2 egg yolks at room temp
2 tsp vanilla extract

The Method:

• Line one 8 inch square tin with parchment paper and preheat the oven to 180 degrees celsius. 
• In a saucepan, melt the butter on a low heat then add the chocolate. Keep stirring until all of the chocolate has melted. 
• Take the mixture off the heat and whisk in the cocoa powder until smooth. At this point you can either transfer the mix into a freestanding mixer or leave it be. 
• Add one egg at a time, consistently mixing. Then the vanilla, sugar and lastly the flour. Add the food colouring last. Mix till well combined. 
• Plop all of the brownie batter into the prepared tin and spread around well. Set aside. 
• Make the cheesecake layer with an electric whisk or mixer. Cream the cream cheese till smooth and add the egg yolks one at a time. Lastly the vanilla - add to your preference. 
• Gently smooth the mixture on top of the settled brownie using an offset (cranked) spatula.
• Bake for 40 minutes or until the cheesecake topping is a healthy golden brown. 
• When it's baked, leave to cool in the tin so it keeps it's shape.
• Enjoy and refrigerate when not in use!

PS. Sorry for all of the painfully similar pictures! Budding awful photographer over here!

Love Em x