If you’ve been following my blog in the last couple of months then you will have noticed that i’ve been doing the odd afternoon baking post. I LOVE cake and just can’t get enough of it.. I literally have a second stomach for it, oh wait that might just be my little cake shelf *hides*.
For Scarlett’s first birthday my husband baked her a 6 tier rainbow cake and it was INCREDIBLE, my baking skills are somewhat poor with my cakes tending to be hit and miss so I set myself a challenge to make my own rainbow cake and it was an absolute success! So here is the recipe I used so you can bake your own.
For the cake
350g self raising flour
3tsp baking powder
350g soft soft unsalted butter
350g caster sugar
6 large eggs
1 tablespoon vanilla extract
splash of milk
For the frosting
100g unsalted butter, soft
250g cream cheese, at room temperature
600g icing sugar, sifted
Preheat your oven to gas mark 4 and begin prepping your cake tins, for this I just grabbed mine from Poundland and some pre cut circle baking sheets which work a treat in them, saves a lot of fuss.
Cream your butter and sugar together using an electric hand mixer until light and fluffy.
Once your butter is light and fluffy add your eggs in one at a time.
Begin to add your flour a little bit at a time with your hand mixer on slow, then add your baking powder and vanilla extract.
Depending on how thick your mixture is add a splash of milk so it’s the correct consistency.
Divide your cake mixture into six bowls, I did mine a heaped table spoon at a time to each bowl.
Add your food colouring to each of the separated cake mixtures, for this I used Sugarflare gels they work wonders.
Once your colours are mixed add them into your cake tins.
Now it’s time to bake your cakes, I do mine 3 at a time for 15-20 minutes, prick your cakes with a cocktail stick to make sure they are fully baked, if there is mixture sticking to the stick then pop them back in for a couple more minutes.
Once all baked leave them to fully cool down before frosting.
Whilst your cakes are cooling now it’s time to make up your frosting, add your butter and cream cheese together combining it, once that’s done your can add your icing sugar in a little bit at the time until you get a thick consistency. Add it to the fridge to chill.
Once all the cakes have cooled it’s time to assemble, add a small blob onto the centre of your cakes spreading it thinly and add your next layer, repeat this until your cakes are assembled.
Crumb coat your cakes by applying a layer of frosting around the sides of your cakes which will fill any gaps. Chill for a hour after this.
Apply a thick coat of frosting to your cake and using a side scraper even it out.
As i’ve mentioned before I have a sweet tooth, in fact an everything tooth! I love sweet & carbs which isn’t necessarily a good thing so I tend to not buy junk in on the house shop and get it from every now and again.. actually that’s a bit of a fib, quite a lot lately *hides*. Due to not having junk in the house I don’t have any biscuits and today that pesky sweet tooth came out, cause come on you can’t have a cup of tea without a biscuit right?!? I headed over to my trusty friend BBC Good Food and found a quick and easy recipe to use, needing only 3 ingredients!
Afternoon baking is becoming a weekly occurrence which isn’t always the best thing especially for my waist but sweet stuff such as cake and chocolate is always my weakness *hides away*, it just tastes so so good. This week as easter is fast approaching me and my lady baby decided to whip up some mini egg chocolate cornflakes which are super quick and easy to make, below is the recipe.
50g butter 100g milk or dark chocolate, broken into chunks, 3 tbsp golden syrup, 100g cornflake & 1 packet of mini eggs
1. Melt your butter, chocolate and golden syrup on low heat in a bowl over a saucepan, allow to cool for a couple of minutes once ready.
2. Stir all your ingredients together until chocolate covers all of your cornflakes and then spoon the mixture into your cupcake cakes. Add your mini eggs on top of your cornflakes.
3. Pop your chocolate cornflakes into the fridge to set.
Since seeing quite a lot of Creme Egg brownie posts on Instagram, it was obvious that I had to make some myself, how could you not want those in your belly!?! Scrolling through Google for a recipe I stumbled upon cook bake eat, the process was pretty simple which is what I like to see! I’m not exactly the baking master so the easy option is sometimes best. The recipe allows you to create your own chewy Creme Egg brownies serving 12 people or if your me 6, maybe less sometimes *hides*.
Ingredients: 185g Dark Chocolate
85g Plain Flour
40g Cocoa Powder
275g Caster Sugar
6 Cadbury Creme Eggs
1. pre-heat the oven to 180 and gas mark 4.
2. Melt your butter and chocolate together in a bowl over a pan of hot water. Once it’s melted put it aside to cool.
3. Mix your eggs and sugar using an electric whisk allowing it to double in size and thicken up.
4. Add your egg and sugar mix to your cooled chocolate mixture.
5. Sift in the flour and cocoa powder and gently fold everything together. Pour the mix into your baking tray and cook for 20 mins.
6. Begin cutting your creme eggs in half.
7. After 20mins cooking, take out your brownies. They should be looking quite cooked around the egde but still quite soft in the middle. Place your eggs on top of the half cooked brownies and gently press down.
8. Bake for a further 10 – 15 mins or until cooked through out.
These turned out amazing with the right amount of chewiness, the only thing I did was put the Creme Eggs in a little earlier than I should have, but they are still delicious.
With my never ending obsession with sweet stuff each year I look forward to Pancake Day, with this month feeling like it’s flown by it feels like it’s come around a lot quicker *yay*. I never feel like crepe pancakes are enough unless it’s a stack of about 10.. yes I know i’m a greedy chops, so american pancakes are always my favourite. I grabbed the recipe off BBC Good Food which is pretty fool proof so anyone should be able to make these.
Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
There is nothing I love more than cake which isn’t really a good thing sometimes, I craved it so much when I was pregnant with Scarlett, no wonder she weighed a whopping 9lb 12oz! We was scrolling through BBC food of what time bake, it’s the only thing that will entertain her for half hour sometimes and she absolutely loves mixing the cake mixes, so it was a win win, we decided to make some delicious cupcakes.
Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
Add the food colouring and mix until well combined.
Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.
Cinnamon buns are probably one of my most favourite sweet treats so I thought I would give it a whirl at baking my own, I followed BBC Good Food’s Simple Cinnamon Rolls recipe which you don’t need to use yeast cutting the preparation time down. Here is the recipe I followed;
350g/12oz self raising flour
Pinch of salt
2tbsp caster sugar
1tsp ground cinnamon
100g/3.5oz butter, melted and extra for greasing
2 egg yolks
200ml/7 fl oz milk, extra for glazing
1 tsp ground cinnamon
55g/2oz brown sugar
2 tbsp caster sugar
1 tbsp butter, melted
Drizzle of Sweet Freedom choc shot (my own touch)
Grease a 20-cm/8-inch round tin and line the bottom with baking parchment.
Mix the flour, salt, caster sugar and cinnamon together in a bowl. Whisk the butter, egg yolks and milk together and combine the dry ingredients to make a soft dough. Turn out onto a large piece of waxed paper, lightly sprinkled with flour, and roll out to a rectangle 30 x 25cm/12 x 10 inches.
To make the filling mix the ingredients together, spread evenly over the dough and roll up, Swiss-roll style to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin, I cut each of the rolls into half again as I didn’t have the right sized tin which meant they fit snug together giving me some mini cinnamon buns.. Brush gently with extra milk and bake in a preheated oven, 180C/350F, for 30-35 minutes or until golden brown. Remove from the oven and cool for 5 minutes before removing from the tin.
I was kindly invited along to the Katje’s 3D Printed Candy event in Cardiff with my husband, the event was on a stall in the shopping centre which is not the kind of event i’ve been to before.
“The Magic Candy Factory is the world’s first 3D gummy candy printer which gives the customer’s imagination all the power and allow them to create truly customised & delicious gifts and treats.”
When we arrived we were greeted by the lovely team and the founder Melissa Snover who showed us the 3D printers which were absolutely beautiful, the printer was in a wooden case with stunning laser cut wooden case, they looked really elegant. The printer allows you to create your very own unique design which practically can be in the form of any design, shapes, letters, photos etc. Once sent to the printer it prints in under 5 minutes, and what’s even better they’re free from everything! that’s right, they are vegan, gluten-free, nut free & dairy free.
These incredibly yummy treats are a perfect gift for all sweet lovers especially with Christmas next week, being a vegetarian I am forever scrolling through the ingredients list to see if they are suitable for me to eat because lets admit it I do love my sweet stuff! Whats good about The Magic Candy Factory is that there is no reading the labels and worrying if they are ok for you to eat.
You can print these yummy treats in a variety of flavours, strawberry, ripe raspberry, marvellous mango, luscious lemon, beautiful blackcurrant, elegant elderberry, gorgeous apple and tasty tropical blue and then finish them off with three different sprays, glitter dust, sour dust and fizzy dust.
For a bit more of a nosey of what went on take a look at Evan’s YouTube vid.
I am a fiancee to a very helpful, generous, loving and talented partner, soon to be married.
I met my partner through collecting these vinyl toys on Instagram and have never looked back since.
I am a support care worker for adults with learning disabilities and challenging behaviour.
Once I start a new series on Netflix I literally can’t stop watching them, I watch one episode after another until the series has finished. Some of my favourites are Fringe, Vampire Diaries, Originals, Pretty Little Liars and Criminal Minds.
Both myself and my partner are big into cooking and good quality kitchen utensils are a must in order to get that food the best that it can be. So when I was kindly offered this *Green Earth Frying Pan by Ozeri I was so excited. I had been looking at getting a ceramic frying pan for a while so this was the light at the end of the tunnel.
Utilizes GREBLON ceramic – an ultra-safe ceramic coating from Germany which is 100% PTFE and PFOA free (no heavy metals or chemicals).
Innovative textured pan surface delivers unprecedented non-stick performance without releasing harmful fumes or toxins at high temperatures.
Features a scratch-resistant 100 percent ceramic coating that is super easy to clean.
Made out of durable heavy-gauge pure aluminum with no heavy metals or harmful chemicals.
Boasts a comfortable heat resistant silicon coated handle, and a magnetized induction stove safe base for rapid heat transfer
After testing this product for 2 weeks I can happily say that it meets all of my cookware expectations. I have used many non stick pans and they always seem to have a greasy texture on top and always required a little scrubbing in order to get it clean. But with the Ozeri Green Earth pan this was not the case, I could literally shake away any left over food and all it needed was a quick wipe around with a soapy sponge and it was squeaky clean and instantly dry. I have also previously found whilst preparing a meal to cook usually an empty pan would fall over on the hob due to being an uneven weight, however with this product it supports itself nicely on the hob without any extra support whilst preparing your meal.
The centre of the Ozeri Green Earth frying pan has a 20cm cooking area which is 100% ceramic coated and features a honeycomb texture leaving a lovely texture on your food which adds to its presentation. I have found that unlike traditional frying pans this one seems to sit on top of the flame consistently meaning that certain parts of the pan do not become hot spots and others cool this resulted in even cooking throughout the food.
Overall I am extremely pleased with this product and would definitely recommend it to those cook fanatics! It ticked everyone of my boxes that I was looking for in a pan and for this it has to be given a 5 star rating.
You can purchase this pan from Amazon HEREand can visit their website by clicking their logo below.
Have you tried this product before? What do you think?