Penguin, Octopus or Post Box?

I can't believe how many family & friend's birthdays there are in March.  I have two 40th birthday's, Violet's 2nd birthday, the 'other half's' birthday as well as 4 others. It's madness - June is obviously a frisky time of the year (ahem)!
I'm gradually collecting all the 40 gifts for my friends 40th, which is only 2 weeks away now - fingers crossed I manage to get everything ready in time.
I haven't got a clue what to buy the 'other half', but I'm sure something will come to me in time.
Little Violet is sorted - She'll be getting a cute, wooden kitchen from Ikea, and some Die Cast Chuggington trains.  My dilemma with Violet's birthday is 'THE CAKE'.  I'm sure this is every mother's nightmare.  She's into so many things right now, including Penguins, Octopuss, Trains and even Post Boxes would you believe - she loves nothing better than walking to the Post Box and posting letters, everyone in the neighbourhood can hear her coming, as soon as she spots it as we turn the street corner, she gets all excited, her speed increases and she shouts "there it is, Post, Post". So, what's it to be? Penguin, Octopus or Post Box??????
I also want to get her Easter Egg made sooner rather than later - I'm planning on making my own egg from a balloon and some paper mache.  Then I can decorate it and fill it with little bits of Easter Joy, rather than buying her chocolates.  Now you think I'm a bad mother, denying my child the delights of all things chocolatey.  Well, that is not the case at all, there will definitely be some chocolatey goodies hidden inside said egg.  I just don't want my child thinking that Easter is just about how much chocolate you receive.

Seeing as there's not a cake or biscuit to be had in the flat, I'd better get my baking pinnie on and get cracking.  On the cake agenda today will be Millionaire's Shortbread and Orange & Cranberry Muffins with Orange Blossom Buttercream.

MILLIONAIRE'S SHORTBREAD

For the base
200g Shortbread Biscuits
25g Melted Butter - (I think this recipe definitely requires more melted butter to help combine the mixture, so I would use more next time).

For the filling
150g Butter
150g Dark Muscovado Sugar
397g can of Carnation Condensed Milk

For the topping
200g Milk Chocolate, melted

Make the base: blitz the biscuits to crumbs, then tip into a bowl and stir in the melted butter.  When mixed together, spoon into a  20cm square Brownie Tin, which has been greased and lined.  Lightly press the mixture and make an even layer.  Put this in the fridge to chill for about 20mins.

To make the filling: Put the butter and sugar in a non-stick pan and stir over a medium heat until the butter is melted and the sugar is dissolved.  Now add the Condensed Milk - stirring continuously until the first bubbles appear on the surface.  Remove from the heat as soon as it comes to the boil.  Spread the caramel evenly over the base and put back into the fridge for another 40mins. Once the caramel has set, pour over the melted chocolate, smoothing to the edges.

When the chocolate has hardened a little, cut into squares.

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CRANBERRY & ORANGE MUFFINS

Dry Ingredients

140g Caster Sugar

250g Self Raising Flour

1 tsp Baking Powder

Zest of an Orange

Wet Ingredients

85g Cooled, melted Butter

2 Large Eggs

200ml Milk

1tsp Vanilla Extract or Orange Extract

The chunks

150g Dried Cranberries (I purchase mine from Holland & Barrett)

Heat oven to 200c (fan 180c) and line a 12 hole muffin tin.

Combine and mix together all the dry ingredients in a bowl.  In a seperate bowl or jug, combine and mix together all the wet ingredients.  Then pour the wet mixture in the dry mixture and stir until combined (there is no need to stir for ages, over-mixing will make the muffins tough and we don't want that do we?). Once combined, fold in the cranberries.  Spoon the muffin mixture into your muffin cases and bake for about 15mins, until golden and firm.