This lemon curd could not be easier to make. Honestly. It takes 5 minutes and uses a microwave (the horror!!)
I have tried many recipes for lemon curd in my time, and can honestly say that this is far and away the tastiest, easiest and most luscious. You will want to slather this stuff on EVERYTHING – pikelets, bread or between sponge cake layers, tartlets (like these mini lemon meringue pies), ice cream or on a spoon right out of the jar (not that I would ever do anything as undignified as that). It is liquid gold.
Ingredients (makes approx. 2½ cups) 1 cup white sugar
3 eggs
1 cup fresh lemon juice (approx. 4-5 lemons)
Zest of 2 lemons
½ cup (115g) butter, melted
Method Whisk together the sugar and eggs in a large microwave safe bowl until thoroughly combined. Whisk in lemon juice, zest and melted butter.
Cook in the microwave on full power for 50 second intervals, whisking after each interval. You will know your lemon curd is ready when it coats the back of a metal spoon (approximately 3-5 50 second intervals).
Pour into a sterile jar or container and allow to cool to room temperature before covering it with a lid and storing it in the refrigerator.
Keeps for ~2 weeks.
Adapted from My Baking Addiction microwave lemon curd.
These adorable mini lemon meringue pies make entertaining simple. I use bought miniature pastry cases, filled them with the simplest ever homemade lemon curd and topped them with a dollop of meringue – delicious! The best part is, the recipe makes more lemon curd than is required for the pies so you will have plenty to use in cakes, on scones, to give as a gift, or to eat with a spoon (no shame!)
Note: for best results, make the lemon curd the day ahead
Ingredients (makes 32 mini pies) For the lemon curd 1 cup white sugar
3 eggs
1 cup fresh lemon juice (approx. 4-5 lemons)
zest of 2 lemons
½ cup butter, melted
30 x 5cm tart shells (I use the Baylies Epicurean Delights brand)
2 egg whites
½ cup caster sugar
To make the curd,whisk together the sugar and eggs in a large microwave safe bowl until thoroughly combined. Whisk in lemon juice, zest and melted butter.
Cook in the microwave on full power for 50 second intervals, whisking after each interval. You will know your lemon curd is ready when it coats the back of a metal spoon (approximately 3-5 50 second intervals).
Pour into a sterile jar or container and allow to cool to room temperature before covering it with a lid and storing it in the refrigerator.
To assemble the pies, preheat oven 200°C (180°C fan-forced).
Place egg whites in a large bowl and beat with an electric mixer until soft peaks form. Gradually add the sugar, beating until it dissolved between additions. Spoon meringue into a piping bag with a large star tip nozzle.
Place pastry cases onto a baking tray and carefully fill each with lemon curd. Pipe stars of meringue onto each pie.
Bake in the oven for 8-10 minutes or until the meringue is lightly browned.
Lemon curd recipe adapted from My Baking Addiction and meringue recipe from 9 Honey Kitchen.
Happy Birthday to me! Bakerholics Anonymous is 5 years old today 🙂 In celebration of the anniversary I am posting one of my favourite biscuit recipes: melting moments. This version has a tangy passionfruit buttercream which helps cut through the deliciously buttery biscuit – yum!
Ingredients (makes 25) 250g butter, softened
1 teaspoon vanilla extract
½ cup icing sugar
1½ cups plain flour
½ cup cornflour Passionfruit Buttercream 90g butter, softened
¾ cup icing sugar
½ teaspoon vanilla extract
Pulp of 3 passionfruit
Method Line oven trays with baking paper.
Beat butter, extract and sifted icing sugar in a large bowl with an electric mixer until light and fluffy. Gently stir in sifted flour in two batches.
Preheat the oven to 160ºC.
Roll teaspoons of mixture into balls and place ~2.5cm apart on the trays. Flatten slightly with a fork.
Bake biscuits for 15 minutes or until lightly golden on the bottom. Stand 5 minutes before transferring to a wire rack to cool.
Make butter cream by beating butter, icing sugar and vanilla with an electric mixer until pale and fluffy. Stir through passionfruit pulp. If the icing is too runny, add more icing sugar.
Sandwich biscuits with butter cream. Dust with extra icing sugar and enjoy.
Note: if you do not have passionfruit, add more vanilla extract to make a vanilla buttercream or add 1 teaspoon each of lemon juice and finely grated lemon rind to make lemon buttercream.
Recipe from Grandma, adapted from the Australian Women’s Weekly
Valentine’s Day is right around the corner and that always gets me in the mood for all things red velvet. Over the years, I’ve posted several red velvet recipes; my favourites being red velvet crinkle cookies and red velvet cupcakes. Today, I present to you my red velvet waffles with a cream cheese glaze. These are extremely quick and easy to make as they use a boxed cake mix, although you could certainly make a cake batter from scratch if you prefer. These waffles are perfect to spoil a loved one (or yourself!) this Valentine’s Day.
Ingredients (makes 6 waffles)
1 x Betty Crocker Devil’s Food Cake mix (or equivalent)
1 tablespoon cocoa powder
2 teaspoons vanilla extract
2 tablespoons red food colouring (or until you are satisfied with the colour) Cream Cheese Glaze
115g cream cheese, softened
60g butter, softened
1½ cups icing sugar
1 teaspoon vanilla extract
½ cup milk To serve
Raspberries
Sugar hearts (optional)
Whip together the cream cheese and butter in a large bowl until smooth. Stir in the icing sugar, vanilla and milk and whisk until smooth. Set aside.
Make cake batter according to the instructions on the box (I use the vegetable oil and milk options). Add cocoa, vanilla and food colouring and whisk until smooth.
Heat your waffle iron according to the manufacturers’ instructions. Spray the waffle iron with cooking oil and then pour the waffle batter onto the iron so that the grid is covered. Cook (I use level 3-4) until the waffles are cooked through and crisp on the outside.
Repeat with the remaining waffle batter.
Serve waffles warm drizzled with the glaze and topped with berries and sugar hearts. Enjoy!
Inspiration from Pinterest, glaze recipe adapted from Kevin Is Cooking.
My family has a thing for Baileys. It’s our go-to after dessert liquor, holiday staple, and even the name of our dog!
Our adorable Bailey girl ♥
These waffles celebrate all things Baileys and are the perfect decadent Christmas morning breakfast (or any other breakfast, because every day is worth celebrating, right?!) They would also work well for dessert, perhaps served with chocolate sauce (#cleaneating).
Waffles (makes 8 large square waffles) 2 cups flour
4 teaspoons baking powder
2 eggs, separated
2 tablespoons white sugar
½ cup canola oil
1 cup milk
1 cup Baileys Irish Cream
Whipped Cream 1 cup thickened cream
¼ cup Baileys Irish Cream
1 teaspoon vanilla extract
2 tablespoons icing sugar
Sift the dry ingredients into a large bowl and make a well in the centre.
Whip the egg whites in a medium bowl with a handheld beater until stiff peaks form.
In a separate bowl, combine egg yolks, sugar, oil, milk and Baileys. Pour into the well in the centre of the dry ingredients and mix until there are no more lumps.
Gently fold in the whipped egg whites.
Heat your waffle iron to a medium-high heat and spray generously with cooking oil. Pour the mix into the waffle iron and cook until golden brown. Repeat with remaining mixture.
While the waffles are cooking, make the Baileys whipped cream by beating the cream, Baileys, vanilla and icing sugar with an electric mixer until very thick.
Serve waffles with whipped cream and berries. Enjoy!
Famous for: Novak Djokovic, Rakija (very strong fruit brandy), ‘splavs’ (floating river nightclubs)
Fun fact: Belgrade’s name translates to “White City”
A cute umbrella covered cafe in the heart of Belgrade
Day 4 We got up bright and early to make our journey from Budapest to Belgrade and were lucky to have very smooth and efficient border crossings (both out of Hungary and into Serbia). We arrived in Belgrade around 2pm and checked-in to our hotel, Belgrade City Hotel.
The rain that had followed us all day eased as we headed out to meet our local guide, Ivan, and start our driving/walking tour. As we drove, I was struck by how grey and grotty the city seemed (especially in comparison to beautiful Budapest), with its prevalence of Brutalist Communist-era architecture and graffiti epidemic. I also found it incredible how visible Serbia’s turbulent history remains to this day, particularly the damage from the 1999 NATO bombings.
Visible wreckage remaining from the 1999 NATO bombings
We arrived at the outside of the Museum of Yugoslavia and Tito’s burial place which, again, was not the most picturesque venue, however Ivan was very entertaining and educational (if somewhat biased) and I learnt a lot about Serbian and Yugoslav history.
Museum of Yugoslavia
Our next stop (after a terrifying drive through manic Belgrade traffic ft. steep hills and impossibly narrow roads) was top of my Belgrade to-do list, the Church of Saint Sava. The outside was gorgeous and I was expecting an equally beautiful inside…
The enormous Church of Saint Sava
… before learning that despite construction starting in 1935, the inside is not even close to being finished!
The unfinished inside of the Church of Saint Sava
Fortunately though, the crypt below the Church satiated my desire for beauty – dripping in gold with stunning mosaics and chandeliers.
We then drove into the city centre and started the walking component of the tour. We walked to the Kalemegdan Fortress and explored there for a while, where we saw the ancient walls, lots of tanks and weaponry (including the cannon that ‘started’ WWI), the victor monument and views over the Sava and Danube rivers.
Stambol gate to the Kalemegdan Fortress
View of the Danube and River Sava from the Kalemegdan Fortress
We walked back to the bus, said goodbye to Ivan and drove back to our hotel. After freshening up, we walked to an adorable little restaurant near our hotel called Zavičaj for a group dinner.
At the recommendation of our trip leader, Laura and I both ordered what was like a chicken schnitzel roll stuffed with bacon and cheese and a salad on the side. While perhaps not the healthiest, it was delicious and the value for money was unreal – we could have easily shared one and it was crazily cheap. The drinks were also fabulous value – my Somersby pear cider cost ~$2.50! Being the eve of my Birthday, our trip leader had organised for a piece of cake with candle to be brought out to me and had the whole restaurant sing happy birthday. I was highly embarrassed but also touched that she had gone to that effort. From there, we went to a cool hipster bar for drinks before heading home to bed.
Day 5 – My Birthday! Woke up to lots of lovely Birthday messages 🙂
Went to the hotel’s restaurant for the buffet breakfast (which appropriately included cake!) Laura and I walked into the centre of the city which took only around 10 minutes from our hotel. We wandered through the city, visiting Republic Square, Student’s park, Prince Michael Street, the theatre and lots of fountains.
Republic Square
We sat down on benches by the main drinking fountain, people watching, listening to some excellent buskers and then using the free wifi to FaceTime Mum. After exploring the city a little more we walked to the Bohemian Skadarlija area of the city for lunch.
Hilariously and by total coincidence, we chose the sister restaurant to the one we had dined at the night before which happened to have an identical menu! Still, knowing what great value it was, we weren’t deterred and shared the grilled chicken shish kebabs and a Serbian burger (which turned out to be a beef patty). For dessert we shared some delicious baklava.
Cheap food = happy campers
Very full, we wandered back to the hotel and chilled out there for a couple of hours (napping for Laura, journalling for me). After a few games of Head’s Up, we organised to go to dinner at a highly rated Opera theatre themed restaurant called Little Bay. We invited a few others (which then turned into half the group!) and made our way there.
The restaurant was very accommodating and obligingly made a ‘super table’ for us so we could all sit together. The food was delicious – Laura and I shared two dishes; slow cooked beef cheeks with celeriac puree, glazed carrots and caramelised onions, and chicken and mushroom filo triangles. For dessert Laura had a white chocolate cheesecake with lemon ice-cream and berries and I had a slice of chocolate ganache tart with orange mousse and vanilla ice-cream.
We then walked back to our hotel (splitting ways with some of the group who went out clubbing) and went to bed.
My birthday dinner at the opera-themed Little Bay Restaurant, BelgradeMy delicious dessert
Overall, Belgrade was a big surprise and a reminder of how important it is to not judge a book (or city) by its cover. While it looks like a grungy, gritty city from afar, if you look a little closer you find pockets of beauty, like the cute little umbrella street, hanging flower baskets and some lovely classical buildings. The locals were friendly and welcoming and many seemed delighted to have tourists who were interested in their country’s history. Finally, it is an incredibly affordable travel destination and the food was outstanding – how I wish you could get meals of that quality for that price back home!
Top 5 Things to Do in Belgrade
Visit the Church of Saint Sava (including the crypt)
Explore Kalemegdan Fortress at sunset for lovely views
People watch on Prince Michael Street
EAT – good, affordable food is everywhere, but the Skadarlija district is particularly renowned
Party on the ‘splavs’, floating nightclubs, lining the river. We didn’t as it was a Monday and Tuesday night while we were there and we were still a bit jetlagged, but they look amazing.
This savoury tart is a delicious and easy way to eat your greens. I always associate it with spring picnics (which it is perfect for!) but it is also a great midweek meal or work/school lunch.
Ingredients (Serves 4-6) 200g Greek feta, crumbled
1 leek
20g butter
160g baby spinach leaves
½ cup sour cream
½ cup thickened cream
3 eggs, lightly beaten
2 tablespoons shredded basil leaves
2 sheets frozen puff pastry, thawed
Method Preheat oven to 200ºC. Cut the leek in half and thinly slice the white and pale green part to achieve 1 cup full.
Melt the butter in a saucepan and lightly sauté the leek over a medium heat for 4 minutes. Transfer to a bowl and set aside.
Add spinach to the saucepan, cover and cook until wilted. Take off the heat and then press leaves into a strainer to remove excess moisture.
In a bowl, combine sour cream, cream and eggs. Add the feta, leek, spinach and basil. Stir will and season to taste.
Line a non-stick rectangular quiche pan (35cm x 13cm) with the two pieces of pastry, overlapping slightly, and gently push the pieces together in the middle to seal the pastry case. Trim excess pastry. Lightly prick the pastry base with a fork and place the quiche pan onto an oven tray.
Bake the pastry case for 5-10mins until it has started to colour and puff.
Pour in prepared filling and bake for 30-35mins until firm and golden in the centre.
Remove from baking tray and allow to cool slightly before serving. Enjoy!
It feels a bit cheeky to call this a recipe as it’s so easy and basically impossible to mess up, but it’s been my most requested ‘recipe’ among my friends and it’s about time I shared it. Adjust it to suit your palate (no two guacamoles I make are exactly the same), but here is the basis of the guacamole that features prominently at most Bills gatherings. We usually serve it with salted corn chips, but it also works well with flavoured Doritos, crackers, veggie sticks, or my sister’s weird but delicious favourite, salt and vinegar chips. Of course it is also a perfect addition to tacos, burritos and nachos.
Warning: once you make it for your friends, you will never be allowed to bring anything else to a party… ever!
Ingredients (makes enough for 1 packet of corn chips) 2 ripe avocados
1 medium sized clove of garlic, finely diced
2 teaspoons tomato, finely chopped
3 teaspoons lime juice
2 teaspoons sweet chilli sauce
1 teaspoon Tabasco sauce (optional)
Salt
Pepper
Coriander leaves, to serve
Corn chips, to serve
Ft. Adelaide Crows scarf in the background because it’s AFL Grand Final Day!!
Cut up the avocados into small cubes and scoop into a medium sized bowl. Mash gently with a fork until mostly squashed but with some lumps (I prefer the term ‘texture’) remaining.
Dice the garlic (making the pieces as small as possible) and tomato and add to the avocado. Gently stir through with the fork.
Add in the lime juice, sweet chilli sauce and tabasco sauce (if desired). Stir until combined. Season with salt and pepper. Taste it and add more of any of the ingredients until it’s balanced and to your liking.
Transfer into a small serving bowl, top with a couple of coriander leaves and enjoy!
Recipe adapted from Emma, my neighbour from Canberra.
And because it’s always stuck in my head, enjoy the horrendously catchy ‘Guacamole Song’ here!!
Famous for: paprika, goulash, Rubik’s Cube, thermal baths
Fun fact: the Hungarian capital is the result of a merger in 1873 of two distinct cities, Buda and Pest, which flank the River Danube.
View over the Danube (ft. Chain Bridge) from Castle Hill
Day 1 Budapest (pronounced boo-da-pesht)… what a city! And what a beautiful place to begin our Balkan adventure. I’d love to say that Laura and I arrived in Budapest bright-eyed and bushy tailed, but it’s safe to say we were looking rather dishevelled after 24 hours of travelling – especially as being seated directly next to the toilet on the 13 hour Adelaide to Dubai flight was not conducive to restful sleep.
After disembarking we were immediately struck by how warm it was (turns out it was bloody hot and humid, even by Australian standards) and, naturally, the airport didn’t have air-conditioning. After waiting for close to an hour in a chaotic mass of sweating bodies to get through customs, we got our luggage, found the guy holding our surname on a whiteboard (such a thrill!) and were driven to our accommodation at the Maverick Hostel & Ensuites, on the Pest side of the river.
The lovely entrance to the Maverick Hostel & Ensuites
We dumped our belongings in our room, had a refreshing cold shower, and prepared to explore the city. Little did we know that the region was experiencing its longest and most intense heatwave (nicknamed Lucifer) for over a century, with temperatures well over 40°C for our entire time there (see below, Budapest was in the red “very dangerous, threat to life” category!)
Image: The Guardian
Still bleary eyed and fuzzy headed, we set out in the intense afternoon sun and walked the kilometre or so to the magnificent St Stephen’s Basilica. It took us much longer than expected because the combination of our jetlag and the lack of signage made finding it far more difficult than it should have been. Fortunately, a friendly local was more than happy to point us in the right direction.
St Stephen’s BasilicaSt Stephen’s Basilica
We took in the sights of the Cathedral (and enjoyed the brief reprieve from the sun) before partaking in one of Budapest’s specialties, gelato from Gelarto Rosa, in the street in front of the Basilica.
Delicious gelato roses from ‘Gelarto Rosa’ (Raspberry & strawberry + elderflower for me & raspberry x2 for Laura)
We wandered back to our hotel via a pool to cool off our poor sore and swollen feet and a quick gawk at the enormous Great Synagogue (biggest in Europe… too big for a good photo!!) and after a nutritious dinner of Chicken Crimpies, went to sleep.
A lovely place to cool off on a very hot afternoon
Day 2 Woke up at 5am after a pretty average night of sleep (no air-conditioning in those temperatures takes its toll!) Went to the supermarket next-door and ate our bananas and pastries on the street as it was cooler than inside our room.
Walked through Pest, past countless gorgeous buildings until we reached the Great Market Hall.
The Great Market Hall
We had a lovely time browsing the stalls; incredible fresh produce on the ground floor and then souvenirs and local food specialties on the upper floor. We bought some souvenirs for friends and family, tried some lángos (a local street food kind of like a savoury deep fried pancake, good with cheese and sour cream) and some beautiful fresh berries.
Walked back to our hotel and checked out. Caught a taxi to our first Topdeck accommodation, the Mercure Hotel, on the Buda side of the city. Caught the metro (conveniently located next to our hotel and very efficient, albeit with very poor signage) to the Szechenyi Baths (the biggest in Europe) and spent a few hours enjoying the cool outdoor pool as the temperature soared to over 40°C again.
The beautiful front of the Szechenyi BathsGorgeous mosaic ceilings at the BathsSome of the warm indoor bathsThe huge outdoor pool/bath, where we spent most of our time
We headed back to our hotel, checked in and scrambled to get ready before meeting our tour group in the lobby. Everyone seemed nice (almost all Australians!) and we chatted with some of them as we did the housekeeping and paperwork part of the tour, before having free time to shower and change before our driving tour of Budapest.
I really enjoyed the driving tour which included a photo stop at the Citadel for a view over the Danube and to see the liberty statue, and learnt lots more about Budapest and Hungary’s fascinating history from our guide who is Hungarian herself. We were dropped off at a cute restaurant near the Great Market Hall for our included dinner and we got to know some our group as we ate our traditional Hungarian three-course meal. From there, we walked to the eclectic ruin bar, Szimpla Kert, for drinks and dancing, before heading back to the hotel to get some much needed sleep.
Day 3 Woke up early and had breakfast in the hotel. Talked with a few others from the group over breakfast before the two of us headed up to the Castle District (phew, what a climb!) and enjoyed the serenity and views before the busloads of tour groups arrived.
Views over the Danube ft. Chain Bridget and St Stephen’s Basilica in the distanceBuda Castle
Wandered over to St Matthias Church and Fisherman’s Bastion and admired the incredible architecture.
St Matthias ChurchFisherman’s BastionFisherman’s Bastion
In order to get a Showdown (Adelaide Crows vs. Port Power) score update and a cool drink, we took advantage of the Starbucks up on the Hill. Our salted caramel popcorn frappé tasted particularly delicious after hearing that Adelaide were thumping Port!! We bought a sugar and cinnamon chimney cake for the road and walked back to the hotel.
We had a cute picnic lunch of bread, berries and our chimney cake in the park in front of the hotel and then caught the metro to the Hungarian Parliament Building.
The Hungarian Parliament Building
We admired the stunning parliament building from every angle before wandering up to the very moving ‘Shoes Along the Danube’ monument in memory of the Hungarian Jews who were shot into the Danube during WWII.
We had made plans to meet another girl from the tour for dinner and a sunset river cruise, but sadly the weather had other ideas. A mighty storm covered Budapest including incredible thunder and lightning, so sadly we had to eat dinner in the hotel restaurant and forego our river cruise.
Overall, I had a fabulous time in Budapest – an amazing city filled with stunning architecture, friendly locals and delicious food. We had no trouble with the language (we tried speaking some Hungarian but everyone we came across spoke English), found it easy to get around both by foot and metro, and never felt unsafe – even though we are two young women not used to travelling alone. Do yourself a favour and visit!
My Top 5 Things to Do in Budapest:
Visit the Buda Castle district including St Matthias Church and Fisherman’s Bastion for stunning views over the Danube and beautiful buildings (the views are even better when enjoyed with a sugar and cinnamon chimney cake!)
Go to St Stephen’s Basilica, climb to the top for amazing views and light up St Stephen’s mummified hand (be sure to visit Gelarto Rosa while there)
Soak yourself in the Szechenyi Baths (and maybe splurge on a massage or spa treatment)
Walk along the Pest side of the Danube to see the ‘Shoes Along the Danube’ sculpture and Hungarian Parliament Building
Take a cruise along the Danube (ideally, time it so you see the sun setting as well as the buildings lit up at night) – I can’t wait to do it on my next visit, because:
So pretty!! Image: Go To Hungary
Have you been to Budapest? Or are you going? Have other ideas about the Top 5 Things to Do? Leave a comment below! xx
I made this cake for a combined Birthday/Bon Voyage dinner last weekend. I love the combination of chocolate and mint and am always keen to try out large layer cakes when cooking for a crowd.
Keep pieces small to ensure it’s not overly rich – maybe try out this technique from the genius Katherine Sabbath!
Mint Buttercream Frosting 200g butter, softened
½ cup milk
½ teaspoon vanilla extract
8 cups icing sugar
2-3 drops peppermint oil (or to taste)
a few drops of green food colouring
Dark Chocolate Ganache 170g dark chocolate melts
¾ cup cream
1 ½ teaspoons corn syrup
Toppings 2 x Flake bars
3 x Peppermint Crisp bars
3 x double Aero bars
1 x packet Darrell Lea BB’s chocolate mint balls
1 x packet dark Maltesers
Method Make 4 cakes, according to packet instructions, by halving the batter from each cake mix and baking in 20cm cake tins. Carefully trim cooked cakes where necessary to ensure they are perfectly flat, and use the best 3 (freeze the 4th for another time).
To make the frosting, cream the butter for 1-2 minutes. Add the milk, vanilla extract and half of the icing sugar and beat for at least 3 minutes or until the mixture is light and fluffy. Add the remaining icing sugar along with the peppermint oil and food colouring and beat for a further 3 minutes or until light and fluffy.
Attach your base cake to a cake board or serving tray by using a small amount of frosting as glue. Spread a layer of frosting onto the top of the cake and then top with the next cake layer. Repeat.
Spread frosting onto the top and sides of the cake – don’t worry if you get crumbs in it, this is called the crumb coat. Using a spatula or protractor (as I did!), scrape off excess frosting so you have a thin smooth layer. Refrigerate cake for 30 minutes or until frosting is firm.
Add a second layer of frosting onto the top and sides of cake, again scraping off the excess and creating a smooth finish.
Place chocolate melts into medium bowl and set aside. Heat cream in a saucepan over medium-high heat just until it almost starts to simmer. Remove from heat and pour over chocolate. Let sit for about 5 minutes and then stir with a wooden spoon until chocolate is completely melted and smooth. Stir in corn syrup. Allow to cool until slightly thickened.
Use a spoon to add a few purposeful drips over the top edge of the cake. Then spoon more ganache on top of the cake, allowing it to drip at varying points around the cake.
Top cake with Flake pieces, peppermint crisp shards, Aero pieces, Maltesers and bb’s. Alternate Maltesers and bb’s and make a ring around the base of the cake.
Bakerholics Anonymous 