Sunday, 23 October 2016

Halloween Baking - Easy Witch Hat Chocolate Chip Cupcakes

Now, I've never been a fan of the spooky horror behind Halloween - even though creating Halloween makeup is my favourite; so I wanted to create a cute version a witch cupcake. Perfect for Halloween parties or just to devour before cozied up with a hot chocolate and watching Hocus Pocus! And for all you stranger things fans, I hope you enjoy my eleven pose in the pictures, if they're ever looking for an older one, I think I've got it nailed.

On to the recipe -
Chocolate Chip Cupcake - 
100g margarine/butter
100g caster sugar
2 eggs
100g self-raising flour
100g chocolate chips
1tsp vanilla extract
Buttercream - 
400g icing sugar
175g butter
3 tbsp milk
Green food colouring 
Fondant witch hat 

1. Preheat your oven to gas mark 5/ 190C / 365F and prepare cupcake tray with cases - I'd reccomend Halloween ones so black, silver, green or orange.
2. Whisk together the caster sugar and margarine until pale
3. Gradually add the eggs and vanilla extract
4. Fold in the self raising flour
5. Add in the chocolate chips
6. Spoon into cupcake cases until 3/4 full 
7. Bake for 15 - 20 minutes until golden brown 
8. Whilst the cupcakes are cooling make the buttercream - cream together the icing sugar and butter together until pale and smooth - should be for around 5 minutes
9. Add in milk to get the correct consistency and add green colouring until desired colour is reached
10. Pipe in a circle on top of the cupcake and place witch hat on top

Hope you enjoy creating these treats, have a wonderful Halloween - Enjoy xx

Saturday, 24 September 2016

The Scran Line - Rose Meringue Cookies (Eton Mess edition)

After coming across these delectable little rose meringue cookies on The Scran Line YouTube channel I couldn't resist making them that night. After not realising that they required around 2 hours of baking... starting the recipe at 11pm probably wasn't the best idea but they're were too good not to bake that night, and made an even better midnight snack. The results were incredibly pretty. The original recipe said to use chocolate ganache but I decided that I like nothing more than a good old Eton Mess in the summer time so I transformed these beautiful rose meringues into eton mess delights... you can thank me later. 

On to the recipe (from the scran line - link): 
4 egg whites
170g caster sugar
A few drops pink gel food colouring (I prefer to use Wilton rose pink or Americolour deep pink.)
1 tsp of vanilla
100ml double cream
20g icing sugar
Vanilla seeds/extract
Whatever berries you desire

Preheat the oven to 100C (200F). If your oven doesnt go as low as 100C (200F) set it to the lowest temp but cook for a shorter amount of time. The closer it is to 100C (200F), the better as any temperature higher than that will result in a chewy meringue cookie

1. Whip the egg whites on high speed with an electric mixer until stiff peaks form.
Gradually, and very slowly, add the sugar, while continuing to whip. Mixture should be very stiff and glossy.

2. Add a few drops of food gel and vanilla in your meringue, and gently fold.

3. Turn your piping bag inside out and use a toothpick to apply 4 straight lines of pink food gel on bag. Turn back around and fill your piping bag with meringue mixture, just over half way. Twist the end of the bag tight.

4. Line a baking tray with baking paper and draw circles on the paper about 5cm (2 inches) in diameter. Turn the paper over so the side with the circles is under the meringues. Grab a little bit of meringue on your finger and dab each corner underneath the baking paper and firmly press the paper onto the meringue to help it stick. This will prevent it from flying around your oven when baking if you're using a fan forced oven. :0)

5. Pipe rosettes using a piping bag fitted with a 1M TIP onto parchment lined baking sheets, and bake for 1 hour or until the meringues are very dry and peel off the parchment easily.

6. Leave them in the oven to cool completely to avoid cracks forming on your lovely meringues.

7. Whip the double cream, icing sugar and vanilla together until the cream is thick but not overly stiff (so it will just fall off your spoon)

8. Construct the cooled meringues - fill with a spoon of cream and whatever berries you'd like. 

9. Note that these are delicious to eat fresh and once just filled as if you left them in the fridge (because of the cream) they will begin to go soggy due to the excess moisture. 

There you have it, absolutely gorgeous, fresh eton mess meringue rose cookies... just a lot prettier than an eton mess, Enjoy Xx

Tuesday, 6 September 2016

T2 dessert tea - Black Forest Bliss Review

Cake for breakfast, is more of a life mantra to me than a shameful activity. Why would we opt for boring toast when there's a chocolate cake sitting right on the worktop? 

Gone are the days of the guilt packed fork load of cake now that T2 have launched their incredible dessert flavoured tea. 

Right, being a pastry chef I was skeptical of T2 claiming that their 'dessert tea' would replace the constant cake craving... and I'm pleased to say it bloody well does. 
I was sent their Black Forest Bliss tea which, as a quite possibly the biggest black forest gateaux, I can safely say has such a similar flavour, I'd be happy to sip this all day long. 

In honour of this tea, I decided to make a black forest gateaux to compare the flavour... and also I wanted an excuse to make another cake. The tea has such a sweet aftertaste that it stays on the roof of your mouth for long time, leaving your sweet tooth satisfied, so it basically is the most perfect diet tea... no need for the detox tea just drink this

So, if you're interested in this sweet tea, visit the link here or visit one of T2's many stores, Enjoy Xx 

Sunday, 28 August 2016

Pink Macaron Chocolate Ganache Drip Cake

This winner of a cake combines my favourite things - the colour pink, pretty macarons, and chocolate (obviously) resulting in the most aesthetically pleasing cake you ever did see.. pintrest of what? 
Surprisingly this bake took half the time of my meticulously covered fondant cakes and looks just as impressive, who wouldn't want to eat a cake that has creamy oozing chocolate covering it? 
With the arrival of the much awaited Bake Off (cries of joy) I thought that this delightful cake would satisfy any cravings I had in the duration of the show... because the main rule of any household is that it is compulsory to have a supply of baked goods whilst watching GBBO. 

Now, I'm not going to list the recipe for the smashing macarons - simply because I have some fabulous tips and tricks to combat any macaron problems you have have. So keep your eyes peeled for a mammoth macaron post coming very soon. 

On to the recipe: 
3 (8inch) victoria sponge tins 
Palette knife
Squeezey bottle (preferable than a spoon) 
Cake -
340g butter
340g caster sugar
6 large eggs
340g self raising flour
3 tsp baking powder
red food colouring
Butter icing - 
500g icing sugar
200g butter 
dash of milk
red food colouring 
Chocolate Ganache - 
150g dark chocolate
75g double cream

1. Preheat the oven to 180C / Gas Mark 4
2. Line 2 victoria sponge tins with butter and parchment paper
3. Cream together the caster sugar, brown sugar and margarine
4. Whisk the 4 eggs lightly with vanilla extract
5. Gradually add the eggs to the margarine sugar mixture - don't worry if it looks curdled it will be corrected when you add the flour
6. Add the flour to the mixture until combined and smooth
7. Fold in the baking powder
8. Remove 1/3 of the batter and place enough red food colouring into it until the mixture turns a dark claret colour. Divide the cake mixture and place in tins smoothed on top
9. Bake for around 25 - 30 minutes.
10. Allow to cool down and then make the icing
11. Whisk together the icing sugar, butter and milk until it makes a smooth paste. Divide into 2 and place red food colouring into one side of the mix.
12. Smooth the white coloured over the cake in between the layers and all over the side using a spatula so the cake is 'crumb coated'.
13. Place into the fridge to set for 20 minutes.
14. Remove and sporadically place pink icing around the cake and smooth over to create a faded icing effect. 
15. Place into the fridge to cool and set again. 
16. Get started making the simple chocolate ganache. 
17. Put both the chocolate and cream into the microwave in 20 second busts until it has melted - mix together
18. Pour half the ganache into a squeezey bottle.
19. Using the other half of the ganache, place it on top of the chilled cake covering the whole top, but not going too far on the edge. 
20. Using the bottle, create drips down the sides using different amounts of pressure to create different sized drips. 
21. Allow to cool
22. Place anything you'd like to decorate on top, I used the left over pink buttercream, macaroons, chocolate dipped in pink glitter and a rose. 

There you have it, a recipe for a beautifully pink chocolate ganache drip cake, Enjoy Xx

Monday, 18 July 2016

Floral Teapot Cake - Tanya Bakes Chocolate Cake Recipe

Being British, I love a good cup of tea and so does my Grandmother, so when her 79th Birthday was approaching I decided that there was nothing better to make her than a teapot cake. Actually, when I brought it round to her [you can imagine the car journey holding the cake] she thought it was a real tea pot... whether she was wearing her glasses at the time I'm not sure

I recently bought 'Tanya Bakes' by the lovely Tanya Burr and it currently is my baking holy grail, every single recipe I have made from it has been wonderful - so thank you Tan for this beauty of a baking book. You can find it on amazon here
The recipe is actually her chocolate loaf cake but I made more of the mixture to fill my hemisphere moulds which I actually discovered are reduced in HobbyCraft if any of you want to pick up a bargain - link. 

On to the recipe:
Ingredients to fill 2x 6 inch hemisphere moulds - 
Chocolate Cake:
375g soften butter
150g white chocolate
150g milk chocolate
150g caramel filled chocolate [or any you may have]
300g caster sugar
6 eggs 
2 1/4 tsp baking powder
225g self raising flour
90g cocoa powder

Vanilla Buttercream: 
500g icing sugar
200g butter [soften]
3tsp milk
2tsp vanilla extract


Purple fondant 500g
White fondant [100g] with blue and red colouring for flowers
Edible glue

1. Preheat oven to 180C, 350F, Gas Mark 4 and line tins with baking paper and butter
2. Chop all of the chocolate into small chunks
3. In a large bowl cream together the sugar and butter until light and fluffy 
4. Add the eggs and fold in the baking powder, flour and cocoa until you have a smooth batter [electric mixed is preferable unless you've skipped arm day at the gym] 
5. Mix in all of the chocolate chunks
6. Pour evenly into both of the tins
7. Bake for 40 - 50 mins [if using a hemisphere mould the cake will need to be in for around 1hr 10 mins] but keep checking incase baked earlier.
8. Allow to cool on a wire rack and start to make the buttercream. 
9. Cream the butter until smooth, add the icing sugar and vanilla and beat until a smooth, light paste forms, add the milk to loosen the icing. 
10. To learn how to level, ice, crumb coat and cover this gorgeous cake with fondant visit Yolanda Gampp's Youtube Channel How To Cake It where she will give you ever tip you will need to know regarding this cake, and she's hilarious - link here. 

There you have it, a beautiful and delicious teapot cake, I hope you're all loving the weather here in the UK, Enjoy Xx

Thursday, 30 June 2016

Butterfly Royal Icing Berry Compote Cupcakes

These little delectable cupcakes are one of my favourite summertime treats to bake, although they take a steady hand and a lot of patients the results are gorgeous. Of course of could always not add the butterflies and eat these cupcakes just with the berry compote; they didn't last long in my household; let's just say I baked them in the morning, went to work and by the time I got back there wasn't any left!

Vanilla Cupcakes: 
  • 110g/4oz butter 
  • 110g/4oz caster sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 110g/4oz self-raising flour
  • 2 tbsp milk
-Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases
  • 1. Cream together the butter and sugar until smooth and light in colour
  • 2. Lightly whisk the eggs with vanilla and gradually mix into the butter mixture
  • 3. Sieve in the self raising flour in 2 parts 
  • 4. Mix until a smooth batter forms and thin out with a little dash of milk
  • 5. Bake for 10 - 12 minutes until golden brown and place on a cooling rack to cool
Berry Compot filling: 

50g frozen/fresh berries
1 tsp water
1 tsp caster sugar

1. Place all ingredients into a small pan and place on a low heat for around 10 minutes until the berries have slightly softened and the berries are submerged in a bit of liquid.
2. Take off the heat and cool 
3. Using a knife cut out the middle of the cupcake and place a tea spoon of berries in the center
4. Repeat until all cupcakes are filled with this delicious mix

  • 140g/5oz soften butter
  • 280g/10oz icing sugar
  • 1-2 tbsp milk
  • a few drops red food colouring
  • Star nozzle and piping bag
1. Cream together the butter and icing sugar until light in colour
2. Add a few drops of milk so the icing is slightly easier to pipe
3. Add red food colouring to create a light pink shade
4. Place into piping bag and swirl on top of the cooled cupcakes

Butterfly royal icing topper: 
1.5 oz warm water
1.25 tablespoons meringue powder
1/4 teaspoon cream of tartar
225g icing sugar (powdered sugar for the Americans reading)
piping bag

1. Whisk together the meringue powder with water for 30 seconds
2. Add the cream of tartar and whisk for another 30 seconds 
3. Sieve in the icing sugar and whisk for 10 minutes 
4. Place into a piping bag and cut a little slit at the top small enough to pipe fine lines
5. Print a butterfly template or pipe free hand on a piece of parchment paper on silpat mat butterfly designs.
6. Allow to dry out over night
7. Carefully remove and place on top of your beautiful cupcakes.

There you have it, delicate butterfly berry cupcakes; I hope these impress guests at summer garden parties or just indulging them at home watching Netflix... whatever you want, Enjoy xx

Sunday, 29 May 2016

Chelsea Flower Show - Floral Printed, Sugar Paste Dahlia, Orange Cake

In honor of the RHS Chelsea Flower show this week, I desired to create a blooming beautiful orange cake decorated with sugar paste Dahlia's. Although the sugar paste flowers are a little fiddly they sure make for a elegant looking cake; perfect for summer garden parties.

On to the recipe: 
Orange Cake 
Ingredients - 
225g margarine/butter
225g self-raising flour
1 tsp baking powder
100g caster sugar 
100g brown sugar 
4 eggs
The zest of 2 oranges 
1tsp vanilla extract

Buttercream icing - 
500g icing sugar 
150 g butter 
50ml orange juice 
zest of 1 orange 
Fondant paste

1. Preheat the oven to 180C / Gas Mark 4
2. Line 2 victoria sponge tins with butter and parchment paper
3. Cream together the caster sugar, brown sugar and margarine 
4. Whisk the 4 eggs lightly with vanilla extract
5. Gradually add the eggs to the margarine sugar mixture - don't worry if it looks curdled it will be corrected when you add the flour
6. Add the flour and orange zest to the mixture until combined and smooth
7. Fold in the baking powder 
8. Divide the cake mixture in half and place in tins smoothed on top
9. Bake for around 25 - 30 minutes.
10. Allow to cool down and then make the icing
11. Whisk together the icing sugar, butter, juice and zest until it makes a smooth paste
12. Smooth over the cake in between the layers and all over the side using a spatula so the cake is 'crumb coated' 
13. Roll out the white fondant using cornflour so it does not stick to the surface, once thin place over the cake and smooth over the buttercream. 
14. To make the Dahlia I read instructions through an absolutely amazing book called 'Cakes in Bloom' by Peggy Porschen; I'd highly recommend the book if you'd like the opportunity to make some amazing flowers
15. If you'd like to decorate the fondant with the intricate pink flower design, simply combine icing sugar, a little water and red food colouring and place into a piping bag with a small nozzle and make up a freehand flower design. 

I hope that you enjoy making and eating this beautiful flower cake, Enjoy Xx