Tag Archives: cake

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!


Lemon Elderflower Cake

5 Aug

This cake is the epitome of summer. Light, refreshing, I could eat an ENTIRE loaf in one sitting. Just don’t dare me to do it… because I will…no self control clearly! Anyway, this cake is perfect to take along to a summer picnic, as indeed I did!






  • 100g butter, or dairy free spread – I used Trex
  • 75g Greek yogurt (I used the Total 0% variety)
  • 175g caster sugar
  • 3 eggs
  • 225g flour
  • 3 ½ tsp baking powder
  • 90ml milk (I used almond milk)
  • 10 ml elderflower cordial

For the elderflower drizzle:

  • 4 tbsp elderflower cordial
  • 4 tbsp white or golden granulated sugar
  • Splash of warm water if needed


  • Sift all dry ingredients together
  • Melt butter or dairy free alternative or let it come to room temperature
  • Mix all wet ingredients together until fully combined
  • Combine wet & dry ingredients together, mix well
  • Pour batter into greased loaf tin
  • Bake on 225oC for 35-45 mins or until cake is cooked in the middle.
  • Mix together cordial and sugar drizzle whilst you wait
  • When it comes out of the oven, prick it lightly all over with a fork and pour the drizzle on top
  • Wait to cool, and serve!



Cookie Bars

10 Jun

Apparently, the best cookies i’ve made (quote from my boyfriend – I see this as a challenge to now beat myself!) They are indeed some of the best, and not only because they canbe put together in under 10 mins, and baked straight away in a pan (no dough chilling, yey!)



  • 1 large egg
  • 165g packed brown sugar
  • 50g caster sugar
  • 110g grapeseed oil
  • 1 dollop vanilla bean paste
  • 160g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • Pinch of salt
  • 75g chocolate chips


  • Mix together the first 5 ingredients (from egg to vanilla) until combined. ]
  • Sift over flour, bicarb and baking powder
  • Sprinkle your salt and mix until just combined
  • With your hands, incorporate the chocolate chips
  • Press into a well-greased square pan, using your fingers to level the dough and push it into the corners
  • Bake on 175oC for 20 mins

Serve! (Shown here with my Olive Oil Brownies)


*Adapted from Averie Cooks

Olive Oil Brownies

9 Jun

Brownies just got better. Yup, you’re reading that right! These brownies merit a LOT of your attention. Upon tasting them, a pastry chef friend exclaimed to me that my brownies were better than his. Life=made (if you’re reading this Bobby, here’s the recipe!)




  • 185g dark chocolate
  • 185g olive oil
  • 250g caster sugar
  • 3 eggs
  • 85g plain flour (If using gluten free, also use 1/2 tsp xanthan gum)
  • 40g cocoa powder
  • 50-100g dark, milk or white chocolate chips


  • Melt chocolate in a bain-marie
  • Mix in olive oil and leave to cool
  • Whisk eggs and sugar together until thick and frothy
  • Pour in cooled chocolate & olive oil
  • Sift flour and cocoa powder over the top and mix until just combined
  • Stir in chocolate chips
  • Pour mixture into well-greased tin (I use a square tin)
  • Bake for 25 mins on 185oC
  • Leave until totally cooled then cut into squares and stuff your face!

I served mine as dessert to a BBQ as well as to feed my friends the day after!

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!

Winter Tea Cakes

13 Jan

It’s well known that we Brits love tea time. Whether it’s tea and crumpets, or tea and cake, we’ll munch through it all! Today’s post is a lovely spiced tea cake recipe, perfect with a cup of tea when it’s cold outside.



I added some dark chocolate and raspberries to top these off, but you could also use a dollop of whipped cream or add some frosting, or just serve warm!



Ingredients (makes 24):

  • 360g plain flour, sifted
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 340g butter or dairy free spread (I used margarine)
  • 400g caster sugar
  • 6 eggs, separated
  • 1 tsp vanilla bean paste
  • 250ml milk of choice
  • 200g dark chocolate (optional)
  • Raspberries or any other fruit (optional)


  • Preheat the oven to 200°C
  • Grease 2 12-hole cupcake/muffin tins
  • Mix together the dry ingredients (flour/baking powder/spices) until combined
  • Cream together the butter and sugar until pale, then mix in the vanilla bean paste
  • Add in the butter+sugar mixture to the dry mix and add milk about 100ml at a time. Mix well.
  • Separate the eggs and mix in the yolks. Beat the whites until stiff peaks form
  • Fold the whites into the mixture until you cant see them and the mixture is light and fluffy
  • Divide the mixture into the cupcake tin (I use an ice cream scoop for this!)
  • Bake for 15-20 mins – until lightly browned and a skewer in the middle comes out clean
  • Transfer to wire rack and leave to cool
  • Whilst cakes are cooling, melt the chocolate in a bain-marie
  • Once cakes are cool, spread the chocolate on the top of the cakes and top with fruit of choice
  • SERVE with a nicely brewed cuppa!
*Recipe slightly adapted from Lily Vanilli

Golden Syrup Loaf

12 Dec

Now this is probably the EASIEST cake i’ve ever made, and I don’t say that lightly! One bowl, allergy free and even better if you eat it the next day… what’s NOT to like?! It’s one of those amazing one-bowl recipes, and even makes 2 cakes, one for now, one for later!





  • 150g soft margarine
  • 150g caster sugar
  • 400g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 250g golden syrup
  • 320ml boiling water
  • 2 tbs brown sugar


  • Literally dump everything into one bowl. Go
  • Mix with stand mixer/handheld whisk
  • Pour into 2 loaf tins (greased or lined)
  • Sprinkle each loaf with around 1 tbs each of brown sugar for a crunchy topping
  • Bake at 180oc for 40-45 mins
  • Leave to cool in tin
  • Serve with a cup of tea!
Recipe slightly adapted from The Pink Whisk

Chocolate Babka

10 Dec

Hi CakeSnobs,

I know i’ve been quiet for a bit but there’s a reason behind this I promise!

For the past year i’ve been undergoing a ton of tests, the result of which has concluded that I’m lactose intolerant. OH dear. Double oh dear for me… as a bake and HUGE dairy chocolate lover.

Whilst I love my chocolate, in order for me to have a much more comfortable life I am willing to forgo it. Hence the manic baking-ness of the past two weeks – trying ALL of the dairy free things. My most recent of which is this delicious chocolate babka that I made this weekend from my Holiday Kosher baking book (it’s great!). I have to tell you, Kosher cookbooks are a saviour as most of the desserts are dairy free!






  • Dough:
  • 120ml cup warm water
  • 14g dry fast acting yeast
  • 105g caster sugar
  •  375g plain flour
  • 250g wholemeal flour
  • 120ml olive oil
  • 115g margarine (sub butter or any other non-dairy fat)
  • 3 large eggs plus 1 white (keep the yolk for later!)
  • Filling:
  • 300g caster sugar
  • 40g cocoa powder
  • 225g margarine (sub butter or any other non-dairy fat)
  • 180g non dairy chocolate chips
  • For glaze:
  • 1 egg yolk (from earlier)
  • 2 tsp water


  • Pre heat oven at 200oC for 5 mins and turn off
  • Pour the warm water in your mixing bowl and sprinkle yeast over the top. Let sit for 10 mins
  • Add the sugar, plain and wholemeal flour , oil, margarine and eggs
  • Combine in your mixer with dough hook for 3-5 mins or with a wooden spoon until mixture comes together
  • Cover with cling film and let sit in pre-heated oven for 2 and a half hours
  • Whilst dough is proving, make the filling
  • Make sure the margarine is at room temp or even slightly melted
  • Mix sugar and cocoa powder, then mix in melted margarine
  • Leave to sit at room temp whilst dough proves
  • When dough is ready, tip it onto a floured surface
  • Divide into 4 equal parts and roll out into a rectangle. Make sure the dough is not too thin or it will split and filling will ooze out (like mine!) Make it about 1/2cm thickness
  •  Spread filling over rolled-out dough and sprinkle 45g of chocolate chips over
  • Roll up length-wise – do this for every piece
  • Roll 2 of the dough “sausages” together and tuck the ends over
  • Concertina the dough and put it into a greased loaf tin
  • This makes 2 loaves
  • ix yolk and 2 tsp water together and glaze each loaf
  • Bake at 190oC for 40-45 mins
  • Take out and leave to cool in tin for 30 mins, then take out of tin and transfer to wire rack
  • Definitely best eaten whilst warm, and even better the next day!
*Recipe slightly adapted from Holiday Kosher baking book


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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