Tag Archives: buttercream

Diamond Cupcakes

5 Nov

Last month, my family and I celebrated my Grandparents’ Diamond wedding anniversary. That’s SIXTY years people. SIXTY! To celebrate, we held a tea dance, and I was privileged enough to be asked to bake some surprise cupcakes for the happy couple!

The celebration was really a double one, as I has just gotten engaged about 2 weeks before! So the diamonds were particularly apt!

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I made chocolate and vanilla cupcakes, in silver foil cases, and dusted with silver glitter.

Congrats to the happy couple, I just hope my fiancé and I make it that long!

Chocolate Vanilla Ombre Cake

3 Nov

Classic flavours, modern twist. Bloody delicious. Three phrases that pretty much sum up the 3 tiered baby shower monstrosity of a cake I made for a work colleague!


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I made a vanilla sponge, vanilla buttercream and a chocolate double cream ganache.

To assemble to cake, I sandwiched 3 sponge cakes together using the buttercream and a few dollops of ganache.

I then coated the cake in a white crumb coating and refrigerated for 30 mins.

Next, I separated the remaining vanilla buttercream into 3 bowls. 1 bowl I kept white, 1 bowl I added a small amount of blue to, and 1 bowl I added a LOT of blue colouring to!

I then worked my way from the bottom up, starting with the darker blue at the bottom, blending medium blue into the middle, and finishing off with the white buttercream.

I then coated the bottom of the cake in different shades of blue and purple sprinkles. Then I poured the cooled ganache over the top of the cake, and dusted it in glitter!

This took me a good 3 hours from start to finish, but it was worth it!


Sprinkle Cake

9 Feb

There’s no better way to kick off a new week than with a totally DELICIOUS, dreamy cake! You’ll be looking forward to baking this beauty I guarantee. I baked this on the weekend for my own birthday (yes, I do make my own birthday cake, but because I love it, not because I have to!)

Chocolatey, caramelly goodness

Chocolatey, caramelly goodness

The cake is a vanilla sponge recipe, the “buttercream” is actually whipped coconut cream, and for an extra touch, I added salted caramel sauce! The added bonus? The entire cake is dairy-free, to accommodate my lactose-intolerance. The plus side to this cake is also that we could have it for dessert after a meat meal!

Cakey Closeup

Cakey Closeup


  • To prep in advance, put 2 cans good quality Coconut Milk in the fridge overnight (I used Waitrose own, when I tried Tescos own, it did not yield the same result, do not use!)

Coconut “butter”cream

  • Make the coconut cream first – on day of cake baking (or before) open tin of coconut milk, and you’ll see that the “fat” has rise to the top.
  • Scoop this into a mixing bowl, and discard (or drink!) the coconut water underneath
  • Using a hand or stand mixer, whip the coconut cream with some cocoa powder, icing sugar and vanilla (to your taste) You could also add in coffee extract for a mocha buttercream!
  • Refrigerate until you’re ready the ice the cake

For the cake I made my standard Lily Vanilli plain victoria sponge cake.

I drizzled caramel sauce in between the layers and also over the top of the cake.

Caramel Sauce Recipe:

  • 75 grams margarine (or butter if you’re not dairy free!)
  • 50 grams soft light brown sugar
  • 50 grams caster sugar
  • 50 grams golden syrup
  • 125 ml oat or soya cream (or double cream if you’re not dairy free!)
  • 1 teaspoon fleur de sel


  • Melt marg, sugars and golden syrup in a pan over low heat
  • Let boil away for 4 mins, stirring occasionally
  • Add in cream and salt to taste and mix well
  • Leave to cool

To assemble the cake, let the super-soft sponge cool completely. Sandwich the layers with the cocoa buttercream. Stir in some caramel if it.s too hard. Drizzle caramel over tip of buttercream and put on another layer. Put some more buttercream on top and drizzle with yet more sauce! Decorate however you like, I like the sprinkle effect!

Slice, serve, enjoy!

Chocolate Oreo Cake – Dairy Free!

20 Oct

When your little brother turns 21… you have to make him something yummy right?! Even when he doesn’t want a party and only wants a family BBQ you of course have to make the best chocolate cake ever. So that’s how this fudgy, soft chocolate oreo cake came to exist.


Chocolate Oreo Cake

Chocolate Oreo Cake


To make it dairy free, I created a ganache of dark chocolate with my new favourite dairy substitute: Oat Cream! It has the added bonus of some super lovely packaging:

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Chocolate cake, ganache and oreos. Perfect combination. So happy (belated) 21st birthday to my little bro (even though you’re way taller than me!)

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Minion Birthday Cake

27 May

I realise that it has been an absolute AGE since I have posted a new recipe for you guys, and i’m so sorry!

The reason: I’m on a healthy kick so its out with the junk and in with the greens… But I do have a DESPICABLE post for you today… a Minion birthday cake! If you’re familiar with the amazing animated film Despicable Me, you’ll know that these little characters are the best bit about film.

So here you go…. and dont forget to say BANANA as you take a bite!

Minion Cake

Minion Cake

It’s a pretty good likeness I think!


I made this cake entirely out of buttercream as the birthday boy and I both have a dislike of fondant. And it cuts so well…


Luckily the birthday boy loved it…. I hope you do too!




Brownie Cookie Dough Cupcakes

15 Jan

My two favourite things. Brownies & cookie dough, brought together… In a cupcake. OMFG get in my face now!

Sumptuously tempting

Sumptuously tempting

These are crazy easy to make in just one evening with all the ingredients in your cupboards, and taste ridiculous. There’s a heft to them, they’re like a mini meal! Not for the faint hearted…

Don't eat all the cookie dough now!

Don’t eat all the cookie dough now!

Getting ready to frost

Getting ready to frost

The finished deal!

The finished cupcake!

I based my cupcakes on this recipe from Sally’s Baking Addiction. Quantities below make 20 cupcakes.


  • For the cupcakes:
  • 225g dark chocolate chips or chopped up
  • 225g unsalted butter
  • 500g caster sugar
  • 1 tsp vanilla bean paste
  • 6 large eggs
  • 190g plain flour
  • Sprinkle of salt
  • For the cookie dough topping:
  • 225g unsalted butter
  • 330g soft & light brown sugar
  • 1 tsp vanilla bean paste
  • 320g plain flour
  • Sprinkle of salt
  • 235ml milk 
  • 150g milk chocolate chips


  • For the brownie cupcakes (mix by hand):
  • Melt the dark choc and butter in bain marie, set aside to cool.
  • When choc mixture has cooled, mix in sugar and vanilla.
  • Mix in eggs one at a time, until well incorporated
  • Sift in flour and salt and mix together until you have a thick, glossy batter.
  • Spoon into cupcake cases and bake on 180oC for 20-25 mins.
  • For cookie dough frosting (with hand or stand mixer):
  • Whisk together butter and sugar until light and fluffy
  • Add in vanilla and sift in flour
  • Add in milk to create a gooey cookie dough
  • Mix in chocolate chips by hand
  • When cupcakes are cooled, spoon on your frosting and fluff it up to look enticing! Decorate with smarties or sprinkles if you wish!


Blueberry Crumble cake

8 Jan

This is a really quick and easy cake to whip up, especially if you have a few visitors popping over and you want a little snack!

Blueberry Crumble in a Cake!

Blueberry Crumble in a Cake!

In fact forget a little snack, like me you wont be able to stop munching it! PS make this in a loaf tin for a real tea-time treat!




  • For the crumble topping
  • 25g (1oz) plain flour
  • 10g (⅓oz) unsalted butter
  • 15g (½oz) soft light brown sugar
  • 20g whole rolled oats
  • A sprinkle of ground cinnamon
  • For the cake
  • 190g (7oz) unsalted butter at room temperature 
  • 190g plain flour
  • 190g caster sugar
  • 3 eggs
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • 25ml semi skimmed milk
  • 100g fresh blueberries
  • 50g white chocolate chips


  • Preheat oven to 170oC, and grease and flour the loaf tin
  • Make the crumble topping first in a bowl by mixing all the dry ingredients together, then rubbing in butter with your fingers. Set aside.
  • Then onto the cake! Using a freestanding or hand mixer, cream together butter and sugar until creamy and fluffy.
  • Add in the eggs one at a time. If it looks curdled, don’t worry!
  • Then sift in the flour, baking powder, cinnamon and salt and mix well
  • Add in the milk and keep mixing until all lumps are gone.
  • Stir in the blueberries and white chocolate chips
  • Pour the thick batter into the tin and smooth over
  • Press crumble topping into the cake and bake for 45 mins approx
  • Leave to cool, remove from tin and serve!

Recipe adapted from Hummingbird

Holiday Baking

3 Jan

Happy 2014! Sorry guys i’ve been way too quiet the past month, even though the truth is i’ve been making and baking more than ever. I’ve found my new favourite snack… sweet n salty pretzel bites:

crunchy and delicious!

crunchy and delicious!

They are so addictive! I made a NYE bundt cake too… marbled, sparkly, and looks just like fireworks! (Well I hope so anyway!)



I stayed in this NYE and made homemade pizzas and pasta for dinner – and watched the fireworks of course!

Happy New Year and here’s to 2014!

Moustached Movember Baking

15 Nov

Movember… thats right. Raise money by growing a moustache (if you’re a guy) or raising money by baking if you’re me!

Tash with a 'tache...

Tash with a ‘tache…

This week we had a Movember Bake Sale at work, so obviously I baked!

Lots of shortbread cookies...

Lots of shortbread cookies…

Vanilla shortbread, chocolate shortbread, dipped in milk and white chocolate, and liberally sprinkled with pistachio… YUM!

IMG_4644Get your ‘tache on a stick!

Girls bringing the 'tache back!

Girls bringing the ‘tache back!

Cookie close-up!

Cookie close-up!

I used my fail sale vanilla shortbread recipe by Lily Vanilli, and a batch of chocolate shortbread.

Chocolate Shortbread Recipe


  • 180 grams unsalted butter
  • 90 grams caster sugar
  • A sprinkle of salt
  • 1 tsp vanilla bean paste
  • 240 grams plain flour
  • 30 grams cocoa powder
  • I egg yolk


  • Sift together flour and cocoa powder
  • Add in the sugar, salt and vanilla and mix all dry ingredients together
  • Rub in butter until the dough looks like breadcrumbs
  • Add in the egg yolk and incorporate until dough begins to come together
  • Roll out dough to 1cm thickness and cut into whichever shape you fancy!
  • Refrigerate for at least 2 hours
  • Bake for 15-18 mins approx at 165oC
  • Take out and leave to cool
  • Dip in melted chocolate and sprinkle over pistachios, or whichever topping you choose


ENJOY! Are you doing Movember?!

Chocolate Overload Cupcakes

29 Oct
Overloaded with chocolate!

Overloaded with chocolate!

These chocolate overload cupcakes are pure decadent, a light chocolate sponge, topped with a rick chocolate buttercream, drizzled with salted caramel sauce, and finally topped with a sprinkle of your favourite chocolate bar. These are definitely NOT for the faint-hearted but are definitely FOR you chocolate-lovers out there!

Chocolate Overload Cupcakes

Chocolate Overload Cupcakes

I’m drooling just thinking about them…



  • 200g plain flour
  • 2tbs baking powder
  • 40g cocoa powder
  • 250g caster sugar
  • 80g unsalted butter, at room temperature
  • 240ml whole milk
  • 2 eggs
  • 1tsp vanilla bean paste


  • 280g butter, softened
  • 100g cocoa powder
  • 400g icing sugar

Caramel Sauce:

  • 75 grams best-quality unsalted butter
  • 50 grams soft light brown sugar
  • 50 grams caster sugar
  • 50 grams golden syrup
  • 125 ml double cream
  • 1 teaspoon fleur de sel


  • For the cake, mix the dry ingredients and butter together until mixture resembles breadcrumbs
  • Beat the milk and eggs together with vanilla and add to the cake mix a third at a time
  • Mix until all combined well
  • Scoop into cupcakes cases and back on 180oC for approx 15 mins or until a toothpick inserted into the cupcake comes out clean
  • For the buttercream, sift the cocoa powder and icing sugar together, add the butter and whisk on high
  • If needed add some milk or double cream to loosen the mixture.
  • Pipe onto cupcakes once cooled
  • For the sauce, melt the butter, sugars and golden syrup together in a heavy saucepan, swirling every now and again
  • Once the mixture is a bubbling, golden colour, add the cream and then the salt, to your taste
  • Stir with a wooden spoon and let cook for a minute or so more
  • Decant into a jug, and once cooled, drizzle over your cupcakes
  • Top with your favourite chocolate bar and serve
  • Eat. Immediately!
Cupcake gloriousness!

Cupcake gloriousness!