My baby boy, my Huckleberry Finn turned 6 months old today. Wiggle as I sometimes like to affectionately call him has reached a momentous milestone. An age worth celebrating because that's a big achievement for both baby and parents.

Life has been a whirlwind since Finn entered our lives 6 months ago. Life has changed irrevocably. Everything has been new & foreign from changing nappies, to bathing a tiny human, breastfeeding and burping (because babies get a lot of wind). But 6 months on and we are old hands at these tasks. Now that Finn is old enough for solids, it's a whole new phase we are going through again. There have been ups and downs. Plenty of emotional, mental and physical strains. Parenting is hard, you are sleep deprived everyday and feeling like a zombie starts to feel normal. But I couldn't imagine life without Finn and he has changed our life for the better.

Motherhood & has kept me very busy lately. Sleep deprivation, early mornings and late nights has meant I have had very little time to myself, as I adjust to my new life. I have learnt to multi-task even better than I did before, and domestic chores have become less important. But last weekend, I managed to find time to spend some time in the kitchen baking. It felt great to have a couple of hours to myself doing what I love.

With rhubarb season upon us, I've been making good use of rhubarb season at the moment. So far I've made rhubarb jam, rhubarb syrup to mix with drinks and last weekend I made my version of a bakewell cake with rhubarb and blossom orange.

Spring is finally in the air. Daffodils made their brief but bright appearance last month. The parks and gardens are blanketed in a purple carpet of bluebells. Cherry blossoms are in full bloom.

It's a time of new beginnings and the timing is very fitting as I welcomed my new bundle of baby joy and love into the world. I have spent the last month adjusting to my new hectic life in motherhood. You can understand why it's been a little quiet here of late.

I did find the time to bake this birthday cake for my husband. Not quite as grand as this cake I made for him last year but still delicious.

I recently received a surprise in the post. A sweet and lovely new recipe book called Love, Aimee X, which features 50 creative baking recipes by Aimee of blog Twigg Studios. I have been following Aimee on Instagram for some time and I'm a huge fan of her beautiful posts and baking recipes like this Chocolate & Matcha Mille Feuille she kindly contributed to the blog.

After browsing through her book, I was inspired to make this orange and rosewater tea cake that I adapted from one the recipes in the book. With hints of orange blossom and rose water, one bite and it will transport you to an exotic location. It pairs perfectly with a cup of mint tea.

Congratulations Aimee, this book is well deserved.