Sticking with the healthier bakes again, I have opted to use Marriage's Golden Wholegrain Flour this time to see how it fared against the Allinson's Wholemeal Flour I have been experimenting with.
Upon opening the golden flour, I noticed it had a crumblier texture to that of the whole grain...
Introducing another addition to my half-and-half cake series - Lemon Square Bars.
These delightful citrus-infused square/bars ooze lemon flavours and are complemented by the generous incorporation of milk in the recipe.
The result? They have a wonderfully airy texture similar to that of a très...
Over the years, I have accumulated quite a collection of cake, cupcake, and loaf tins in an array of shapes, sizes, and colours. So, it's worth mentioning that the colour/hue of your tins can have a predominant effect on your overall bake.
Understanding how these tins interact with the batter...
This chocolate cake is probably one of the nicest I've ever made. It's super moist, has an irresistible lightness and fluffiness to it, and has so much fibre-y goodness that it even persuaded my husband to indulge in a second slice!
In keeping with my half-and-half technique, I've again...
It was demo time at this month's BSG meeting, and I was thrilled to discover that this time, Judith had landed on making Mr Potato Head. Not only is he made from delectable chocolatey goodness, but he's immensely cute, too, so much so I couldn't even begin to devour him after we made him.
This...
I'm back on the healthier half-and-half baking again, and this time, I've made a yummy citrus Orange Wholemeal half-and-half loaf for you to have a go at.
This cake was a bit of a mixed bag. Initially, I'd use the creaming method and mix the ingredients in stages. However, I only creamed the...
This football cake was a quick and easy design, perfect for celebrating my father-in-law's 80th birthday. Knowing his passion for football and the time constraints, I opted for a convenient solution – a football topper kit purchased from Amazon.
To make the pitch, I dusted the surface with...
At my husband's request, I've recently created this delectable half-and-half wholemeal Victoria sponge cake. Not only does it infuse your diet with fabulous fibre, but it's also light and fluffy too!
Dubbed the "half and half" cake due to the blend of Half Wholemeal Self-Raising Flour and Half...
Happy Valentine's Day! Well not quite yet but...
Love is in the air once again; our creative juices are flowing, and we want to impart love and affection on our nearest and dearest.
So, to kickstart the celebrations, here are a few delightful ideas to help add a sprinkle of love on this...
As a lovely start to the New Year, we were given a demonstration on how to make this Hanky Fairy by Mo.
Mo's inspiration was taken from the Handkerchief Fairy cards that are currently on the market, and she tweaked them into edible 2D & 3D creations, as shown on the above cake.
The skirt of...
To all my lovelies. ❤️
Thank you for your posts, your interaction, questions, feedback, cake pictures and for letting me be part of your cakey adventures and the memories you create. I am very blessed to be part of your world. 🍰
Wishing you all a very happy, healthy, prosperous, fun...
Keeping up with the festivities but having a different take this year, I thought I would make some Christmas Pigs in Blankets toppers for you.
I made them using the following items:
Walnut Whip
Pink, Green & Red Icing
Black Pearls
Blanket Mould
Ball Tool
Smile Tool
Edible Glue
These festive...
It was great to be back at the BSG meeting, seeing as we've had to miss a few lately. Christmas is one of my favourites, as we have a buffet, a Christmas demo and an abundance of creativity!
During the workshop, Mo taught us how to make these irresistibly charming gonks; although she refers to...
I've recently been informed about an exciting upcoming workshop taking place on Sunday, 19 November 2023, by Robert Whitten. Robert is a highly talented and captivating member from the North East and will be demonstrating how to create a stunning witch (similar to the attached photos below)...
Hot water pastry is used in hand-made pie crusts and is durable enough to hold some heavy fillings such as meats and root vegetables. It is a great, savoury choice and can be made in a relatively short amount of time.
If you are looking to make the pastry for your pies, here are a few tips...
Welcome back, lovelies, to that eerily spooky time of year again. So with that in mind, I've crafted another Terry's chocolate orange, but this time, a Pumpkin for you to have a go at.
Not only are they quick and easy to do, but they are also a fangtastic thing to make with the kids. See what I...
The Sachertorte was first created by the ingenious 16-year-old apprentice chef Franz Sacher for the Austrian Prince Klemens Wenzel von Metternich in 1832. This culinary masterpiece is a luxurious, rich chocolate cake filled with lashings of apricot jam and covered in a velvety chocolate glaze...
To help get your Bonfire Night celebrations in full swing, here are a few ideas and recipes for you to try.
S'mores:
These delightful treats are incredibly popular across the pond and can easily be recreated here too. To make S'mores, you can roast them over the bonfire, or if you're looking...
If you've ever wanted to whip up those ooey-gooey marshmallow treats that our American friends love so much, well, now you can.
Not only have I put together a quick and easy S'mores tutorial. But you can make a batch of them in a matter of minutes without the need for a bonfire! Having said...
Here are some tips on how to make a vertical layer cake.
Overall Results
A vertical cake needs height, colour and plenty of flavour.
For best results, line the pan and use a light, springy sponge recipe, such as a Swiss roll for the cake layers.
Buttercream or cream cheese is a great filling...
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