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Cakes & Cupcakes, Recipes / 27.11.2018

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Sponsored Post If you haven't discovered pull-apart cupcake cakes yet, you are in for a treat! These "cakes" are actually made up of individual cupcakes. This makes them easy to portion, and less messy and wasteful than large cakes. Perfect for parties! Another benefit of using cupcakes is that you can make almost any shaped cake you desire by simply arranging the cupcakes in different ways. With Christmas around the corner (is it that time already?) I was inspired to make this festive Christmas Cupcake Wreath. It's made up of 24 cupcakes, so a fab dessert if you are feeding a...

Edible Gifts, Recipes, Sweets & Treats / 23.11.2018

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If you're looking for an easy edible gift this festive season, look no further! This Cranberry and Pistachio Fudge uses only white chocolate and condensed milk as the base, plus there's no sugar thermometer required. So technically it's not real fudge (made with butter, sugar and cream) but I'm all for shortcuts at this very busy time of year! It's hard to believe something so delicious takes less than 10 minutes to prepare. The white chocolate makes the fudge extra creamy and sweet, then the cranberries add a lovely bit of tartness. Add to that the crunchy chunks of gingersnaps and...

Desserts, Recipes / 17.10.2018

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If you have evered ordered Churros with Chocolate Sauce from a restaurant, you have likely experienced something delicious. But just wait until you taste the home-made version! Hot, crispy and fresh out of the fryer is the best way to enjoy these babies - preferably dipped in a rich chocolate sauce. For those who've never tried one, a Churro is a Spanish and Mexican dessert made by deep-frying a choux-pastry dough, then rolling the hot pastry in cinnamon and sugar. Quite similar to a doughnut but crispier, and with a slightly softer texture inside. Churros are best when served immediately after frying...

Cakes & Cupcakes, Desserts, Recipes / 02.10.2018

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I can almost hear you asking "what on earth is a Wimbledon Cake?". I won't keep you in suspense any longer! The inspiration for this cake evolved from a beautiful bottle of Rosé bubbly that I had. It was crying out to be used it in a dessert recipe (obviously) and a light and airy cake seemed to suit the fizzy champers perfectly. Such an epicly flavoured cake deserved an equally grand filling, so I settled on a Swiss Meringue Buttercream (if you haven't tried SMB yet, do yourself a favour!). Then just to add a burst of freshness I...