• Cake's Essential Ingredients: Flour

    Cake’s Essential Ingredients

    Cakes have 5 main Essential Ingredients* – Flour, Eggs, Sugar, a raising agent and some kind of fat, such as butter. As a general rule, Flour and Eggs are there for structure, Sugar for sweetness, raising agent for air and Butter for flavour. To give you more of an insight into why we include each ingredient, and how they can change how your cakes, here’s a quick basic guide to Cakes Essential Ingredients. Click here for our Classic, Light Fluffy Sponge Recipe *usually, not always. Sometimes cakes can be vegan or gluten free, so can go without one of the ingredients. This article is a generalisation for basic baking techniques…

  • Why Cover Your Cake Board

    Do you cover your Cake Board? When you look at someone else’s cake and marvel at how professional and perfect it looks, how many times do you see it sat on a silver, uncovered board? Not often, I bet! Covering a cake board is quick, easy and an essential finishing touch to make your cake look professional. No matter whether your cake will be naked, buttercream, ganache or fondant finished, a covered cake board will not only give your cake that finishing flourish, but it can also add to the design and overall look of your creation. But, WHY?   Basically it’s all about completing your design. A good design…

  • Christmas Yule Log

    What is more Christmassy than a Chocolate Yule Log? A real showstopping centre piece that is easier to make than you probably think. Want to impress someone with your baking prowess? Well seriously this is the bake to go to. Full of chocolatey goodness, and sweet with lightly whipped buttercream, this is a great festive treat.  Follow the video and learn to bake it like a pro. I’ve gone for the more rustic, christmas look, but you can mix up the decoration with a few fondant snowflakes, or even a natural sprig of holly. This is just my second Video Blog, and I’m sorry about the camera in the top…

  • After Dinner Mint Chocolate Cookies

    I have just burnt my tongue!!!!! These cookies looked and smelt so good coming out of the oven, that I shoved one in my mouth and now have singed taste buds…..but it was SO worth it!! What is not to like about baking cookies? They’re quick, easy, don’t need any paraphernalia, and make your house smell yum!! And add to all of the above,  raw cookie dough is one of my all time faves to steal direct from the bowl!!! Biscuits and Cookies are widely thought of in as being in the same baking category, and I suppose, the way the start as a dough, they are. But, the Traditional…

  • 150 Muesli Flapjacks

    This recipe is not actually for 150 Muesli Flapjack bars, but it is for some of the easiest flapjack bars ever. Everything is just 150 grams and its baked at 150c. If you remember the name, you’re pretty certain to remember the recipe. My husband has a breakfast problem. 4 years ago he never ate breakfast, now we have so many packets of porridge, muesli, granola, cereals and bars that our cupboard is literally bulging…..seriously, the door won’t actually close. The biggest issue is that our small, kitchen has built in units that the average cereal box won’t fit in, so we have to take all the bags out of…

  • Vegan Chocolate Cupcakes

    Vegan Chocolate Cupcakes? Are you sure they are Vegan? Really? But they look so ‘normal’!  For various reason, we often get asked to make Eggless and/or Dairy Free cakes. This recipe is a fail safe, easy to make, yummy scummy Vegan Chocolate Cupcakes recipe, which means Dairy Free AND Eggless!  To be honest, if no-one told you these were Vegan, you’d never know it, or believe it, because these Vegan Chocolate Cupcakes are light, fluffy, moist, rich, chocolatey and easy to make – everything a Cupcake should be, with nothing missing in taste and texture.   They do use a spread to add the fat content. My choice of spread is…

  • Sweet Red Pepper and Cheddar Scones

    SCONE……how do you say it? Do you pronounce the ‘o’ as in Tom, Tone or Toon? No other small baked item causes such debate, so I thought I’d have a look on the interweb to find out where all this confusion came from….and you know what? I’m now even more confused. I had assumed that a scone was Scottish, from Scone, where the Scottish King’s were crowned, so was originally pronounced Scoon. However, I found an article that claims that it came from Holland….I know!  So, here are the 2 stories: Scone is from the Dutch Schoonbrot, which means beautiful bread. Or. It’s a Scottish unleavened bread made from Oats and…