These are some silly collages I made 9-10 years ago for my friend Katie’s zine. She found them recently and scanned all the bits. It’s a real gourmet recipe.

Here’s a real cake recipe, because someone asked me the other day how I make icing. (Everyone seems to like my icing). I put it in the typical grrls zine last time, and a back issue of my own zine but I might as well put it here too.

Ingredients:
cakes:
180g self-raising flour
180g organic unrefined sugar
(the flavour is better)
180g baking margarine
3 free range eggs
good slosh of vanilla
(buy the real one, not artificial, it’s so much better)
pinch of salt

icing:
lots of icing sugar
150g cooking margarine
teaspoon of milk or soya milk
vanilla essence

Preheat the oven to 180.c
1) Mix the sugar, margarine and vanilla together until they’re a nice fluffy cream. An electric mixer is very useful for this.
2)Add the eggs and mix to a smooth cream
3) Sift the flour in and mix until the cake mix is a light fluffy paste, raising and lowering the whisks to add air to the mixture. You should only mix it for about 2 minutes max, overmixed cakes go claggy. If your mix is too thick, add a teaspoonful or two of milk or soya milk to dilute it.
4) Spoon the mix into cake cases and bake until golden and a skewer inserted into the centre of a cake comes out clean.
5) Leave to cool on a wire rack.
6) When cakes are cool, put the margarine into a bowl, and mix in the vanilla.
7) Add icing sugar two tablespoons at a time until the icing can’t physically absorb any more icing sugar. The icing mix will be a little too stiff for spreading.
8) Add a spoonful of milk or soya milk and mix to a smooth but thick consistency.
9) Spread icing on the cakes and leave to set.