I recently attended a wedding of two very good friends of ours. Their DIY craft inspired celebration was beautiful. Instead of having one wedding cake, they asked willing guests to each make one, leading to a trestle table FULL of beautiful sweet treats. Deciding what to bake for the occasion was tricky…. I thought champagne and glitz are standard elements of a wedding so I made a champagne and gold leaf celebration cake.
I decided to make my Dad this birthday cake a while back and wanted to decorate it with dinosaurs as a cheeky nod to his age (but it would also work equally well for dino-mad kids). The sponge recipe is from Lorraine Pascale’s Fast, Fresh and Easy Food book, and it’s topped with mint choc chip buttercream and prehistoric mint rubble.
Being pregnant I find myself having sweet cravings a lot of the time. I also find I’m pretty indecisive in choosing what I actually want as a treat. When I couldn’t decide between a rocky road or a cupcake the other day, I thought why choose when you can have both! These chocolate chip cupcakes are topped with vanilla buttercream and a deconstructed rocky road on top. They really do satisfy any sweet craving you have, pregnant or not!
Laura had a birthday last week so I decided to bake her a cake – and if there’s one thing Laura loves most… well, that would be tea. But cake is definitely up there! I’ve seen a lot of funfetti cakes out there recently so I decided to make one with the help of Mary Berry. This recipe is adapted from her confetti party cake recipe, but those are tray bakes so I used 2 x 20cm round tins and upped the quantity by a third.
It was my husband’s birthday last week so I decided to combine two of his favourite things, peanut butter and vinyl records, to make these cupcakes. The cakes have a gooey peanut butter filling and are topped with vanilla buttercream.
To make 12 cupcakes, you will need:
- 250g plain flour
- 2 tsp baking powder
- 60g unsalted butter
- 250g soft light brown sugar
- 120g peanut butter
- 1 tsp vanilla extract
- 100ml milk
For the filling:
- 12 tsp peanut butter
For the buttercream:
It was Tia’s birthday recently and I wanted to make her an extra special cake. When she mentioned she liked the toffee and banana half birthday cake I made last year, I thought I’d make a new version with a slight twist. Instead of toffee… I used fudge! Lots and lots and lots of fudge – all topped with banana buttercream.
Cake pops have always been a bit of an enigma to me. I always thought you needed a special mould to make these cake delights, which had put me off trying them. But after having spare sponge left over from this cake recently, I bit the bullet and decided to give them a whirl.
You will need:
- Sponge cake with red food colouring in
For the buttercream:
Just before Halloween, we posted a recipe for a surprise pinata cake in the shape of a pumpkin. It got a lot of lovely comments. So for Christmas, we’ve decided to adapt that idea, and offer a festive version, which will look great as a centre-piece for your Christmas table.
For this cake you will need:
Halloween is fast approaching and our kitchen is already covered in pumpkins. This year a group of us mums are having a party, so it’s an excuse to dress up my Little Button and bake something appropriately orange.
After a few minutes hunched over my cauldron I devised this fiendish Halloween concoction. The piñata element is the hidden surprise within. Read on if you dare…
My brother and his Fiancee, Nora, got married last week and to help them save some pennies I offered to make their wedding cake. Nerve-wracking as this was (What am I thinking?! What if it goes WRONG!), making the cake was a lot easier than I thought it would be. If you’re interested in making a wedding cake yourself, read on…
I love baking and a challenge so the idea of entering the Great Brighton Bake Off seemed like a grand one. The biggest challenge was baking the cake when there is feeding, changing and washing to do of the little one. I made a four tiered strawberry infused sponge (sounds fancy right?!) with buttercream icing and topped with fresh strawberries.