Tag Archives: sprinkle

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!

A small batch of cupcakes

4 Jan

Sometimes in life, you only need a few cupcakes, whether it’s for a friend, or just for you! Last night I baked 6 perfect cupcakes for a colleague’s wife’s birthday, so I though I’d share with you the recipe.

Sweet and simple

Sweet and simple

Hard to resist...

Hard to resist…

I made chocolate chip cupcakes with a simple vanilla buttercream, as the birthday girl is also newly pregnant… congratulations!



  • 100g flour
  • 20g cocoa powder
  • 125g caster sugar
  • 1/2 tablespoon baking powder
  • 40g butter
  • 120ml milk
  • 1 egg
  • Handful of chocolate chips (optional)
  • 125g butter
  • 250g icing sugar
  • dash vanilla bean paste or extract
  • dash of water
  • colouring + sprinkle optional!


  1. Sift flour, baking powder and cocoa powder together
  2. Add in sugar and 40g butter at room temperature and use electric or stand mixer to combine
  3. Whisk milk and egg and add slowly to the mixture
  4. Sprinkle in those chocolate chips and give one more good mix
  5. Spoon into cupcake cases and bake for 15-20 mins at 170oC
  6. When cupcakes are cooled, sift icing sugar into a bowl and add in butter at room temperature.
  7. With an electric or stand mixer, mix until well combined. Add in vanilla
  8. If the icing isn’t combining, add in a dash of cold water
  9. Colour if desired and swirl on top, adding in as much glitter and as many sprinkles as you want!
6 little cupcakes, all in a row!

6 little cupcakes, all in a row!

I hope the birthday girl enjoys these tomorrow, they will be hard to resist!


Chocolate, peanut butter, butterscotch Cupcakes!

10 Dec

Chocolate, peanut butter, butterscotch Cupcakes… what a mouthful! But seriously, these cupcakes were ADDICTIVE, right down to the last buttery mouthful!

cupcakes 009

I made these cupcakes for a close friends’ leaving party, he’s going to Australia so we sent him off in style! I topped these roof-sticking peanut buttery cupcakes with red, white and blue sprinkles as well as Australian red white and blue M&M’s!

cupcakes 008

The filling definitely made these cupcakes, a mix of peanut butter, butterscotch and golden syrup formed a sweet and salty cupcake, topped with Marscapone cream cheese frosting. Not for the faint hearted!

cupcakes 006


Bon appetit!