My penchant for gels has sadly left my nails in a pretty sorry state, so I’m delighted to see a new at-home product by one of my faves, Essie. It promises to care for nails while coating them in some of the season’s most covetable colours. The Treat, Love & Colour collection, $25 each, boasts six sheer shades and delivers immediate, long-term benefits to dry and brittle nails, providing stronger nails in just one week with 60 per cent less peeling and 35 per cent less breakage.
Cream butter and sugar then beat in eggs one at a time.
In a small bowl, combine milk, food colouring, raspberry flavouring and vanilla. Sift the flour into another bowl.
Fold flour into creamed mixture a little at a time, alternating with the milk mixture. Stir in coconut then mix in the baking powder. (Do not be tempted to add the baking powder with the flour or you risk a heavy result.)
Spoon batter into prepared cake tin and bake 30-35 minutes or until a skewer inserted into the centre comes out clean. Cool completely before icing.
To make the icing, mix icing sugar with boiling water and juice. Stir in butter until smooth. Spread icing over cold cake and decorate with pink coconut – make this by adding a few drops of pink food colouring to the coconut and tossing it through with wet hands.
Cake will keep for several days in an airtight container. Serves 8-10
Press the chilled cake mixture into the prepared tin, levelling it as much as possible. Bake 20-25 minutes or until firm and a light biscuit colour. Allow to cool.
While the base is cooling, make the marshmallow. Place gelatin in a small bowl, add 1½ tablespoons water, mix and leave to sit for 5 minutes.
Dissolve sugar in the water over a medium heat then add the swollen gelatin mixture, stirring to dissolve. Remove from heat and cool completely.
Once cool, pour into a mixing bowl and beat at high speed until thick and glossy (about 10 minutes). Add vanilla and beat for a further minute.
Pour marshmallow over the cold biscuit base, spreading to level the surface, and scatter with freeze-dried raspberries (or try toasted coconut or chopped nuts). Chill for an hour before slicing.
Shortcake will keep for a week stored and covered in the fridge. Makes about 30 medium squares