So I have had one of those week’s, you know the one….when all you want is chocolate or biscuits or cake. I decided I would try something different, mainly because I already had the ingredients and I didn’t really wan’t to wait for anything sweet.
I made a variety of cupcakes for a bake sale recently, the Terry’s chocolate orange ones went in a flash! I also made a carrot cake cupcake with a cream cheese frosting as well as vanilla cupcake with a royal icing top
A lady at work was turning 40, she wanted a batch of cupcakes to share out at work on her birthday. I made vanilla cupcakes with a vanilla butter cream. Hearts, 40’s and flowers in orange royal icing topped the cupcakes off….
Chocolate cupcakes are always a winner. There isn’t too much to say about these! Chocolate sponge, chocolate butter cream, Rolo’s and Ripple chocolate to decorate. Done.
These boozy truffles are a great stocking filler, or remove the baileys and use milk chocolate for the coating to create an indulgent treat for a Christmas party.
I had the privilege of making cake pops for a lovely little girl. Her birthday party theme was ‘Happy Faces’ so I made chocolate and vanilla sponge cake pops and I decorated them using candy melts and different coloured royal icing. The 3 ‘faces’ in the middle on the front row represent the little girl and her parents.
I love trying out new recipes and having an afternoon of baking! The latest of which was on Saturday. I finally got around to making 2 recipes I have had for ages….white chocolate and raspberry brownie and an walnut and honey loaf (no points for guessing the main ingredients). After the obligatory taste test it was decided that the brownie would go down a treat as a weekday pudding, it is not as rich as your normal brownie but still as ‘moorish’. and the loaf is the perfect accompaniment to cup of tea! Yummy!
Chocolate, Banana and Hazelnut is a winning combo when it comes to a loaf cake! Also for any balding men out there….these ingredients are good for encouraging hair growth too. The great thing about this cake is that it isnt too sweet, I usually use dark chocolate which helps give the loaf a nice rich flavour. I like to cut a thick chunk and devour it, my dad likes to butter it and savour the taste! Either way, it doesn’t last long.
Lemon Dizzle…such a classic! After finishing one loaf last night with a cup of tea I was told “You can make another one of these tomorrow if you want to” Oh can I….how nice of you to let me! I tend to ‘drizzle’ my sponge more than once to make sure you have a nice lemon flavour and a good bit of crunch on the top.
My sister recently turned 26, before her birthday I asked her what kind of cake she wanted. After flicking through a few pages of one of my cake books she announced ‘a pig’. So as requested I made her a pig cake. The sponge was a normal victoria sponge with strawberry jam and vanilla butter cream. Topped with pink and white royal icing, a marshmallow for eyes and a strawberry lace for the mouth. Finally sprinkles for the cheeks and I covered the edge in large jazzys (incase the cake wasn’t sweet enough!) And just like pigs we scoffed the lot 🙂
I was asked to make a cake for a little girl who was turning one. Her name was Molly – affectionately called ‘Molly-Moo’ so naturally, her parents wanted a cow cake. This was bit of a challenge, the cake had all sorts going on…piping work, small details and just the matter of making a round cow!! I scaled up a cow design I had seen and with hindsight, I would have gone even bigger. The sponge was a dairy free Victoria sponge (which has a slightly different texture) filled with dairy free vanilla buttercream and strawberry jam. Assembling the cake was quite time consuming as there were lots of things to put together. In the end I was pretty chuffed with how it turned out 🙂
note to self: tidy up the kitchen a bit before you take photo’s!!