I’ve had a few messages from people recently asking whether my vanilla cupcakes can be turned into lemon cakes, so I decided to get experimenting.
Rather than creating a simple lemon sponge I’d thought I’d go one step further and turn them into lemon drizzle cakes. The addition of the drizzle makes the cakes beautifully moist and jam-packed full of flavour from the lemon juice in the drizzle…
One post on my blog that’s always popular is my all-in-one vanilla sponge birthday cake. It’s the recipe I use for almost all of my family’s birthday cakes and I absolutely love the idea that people are making and enjoying this on their family birthdays too.
However, it seems that popularity comes with lots of questions and I’m finding similar ones coming up again and again. People have told me that they’ve been scrolling through the comments to see if I’ve answered the questions before but with over 125 comments and counting it cannot be easy to spot the answer you’re looking for in amongst everything else. To try and help you all out I thought I’d pull together a quick post to answer all of your birthday cake FAQs as best I can and of course if I find new questions popping up in future I’ll add them in here.
One food that’s guaranteed to disappear in my household is cookies. My youngest in particular is a little Cookie Monster and Starbucks Chocolate Chunk Cookies are one of his favourites.
I decided to challenge myself to create my own copycat version of this classic cookie at home. One that is crunchy around the edges and soft and slightly cakey in the middle, just like their Starbucks inspiration. They’re also jam-packed full of chocolate chunks…
It seems that there’s a lot of love around for my Chocolate Birthday Cake Recipe and I’ve started to get requests for the quantities to make it in various different shapes and sizes. So far each time I’ve been asked I’ve tapped away in excel to work out what’s needed, but I thought it was about time I sorted out a calculator (just like my vanilla birthday cake calculator) so you can do it yourselves without waiting for me…
There are some recipes that wouldn’t be on here if it weren’t for all of you out there and this recipe for Lemon Amaretti Biscuits is one of those…
Before I started cooking regularly I always thought that it was difficult to make custard. That if I attempted it I’d end up with something lumpy, with a slimy skin on top.
However, as with pretty much everything I thought was difficult to make, it turns out it’s actually really easy. There’s just one simple rule to follow – you have to give it your full attention. No attempting to cook the rest of dinner, looking after your children or cleaning up. When it comes to custard, it’s all or nothing.
When I was little I remember we almost always had a roast dinner for Sunday lunch and then a little buffet of sandwiches and cake for tea in the evening. One of my favourite cakes at teatime was Jamaican Ginger Cake. I decided it was about time I made my own version of this delicious cake to share with you.
These sticky gingerbread cupcakes get their gingeriness three ways to make sure they’re packed full of flavour…
One question I get asked quite regularly is “how much fondant do I need to buy to cover my cake?” So I decided to create a calculator where you enter the size of your cake and it’ll give you an estimate of the amount needed.
I’m very excited to bring you a giveaway to win a copy of My Fussy Eater by Ciara Attwell which was launched last week.
My Fussy Eater is a recipe book filled with over 100 quick and easy recipes designed to help feed even the fussiest of families.
It covers breakfast, lunch, dinner, dessert, family meals and snacks, mixing more traditional recipes with others which are original and creative, so something for everyone.
A couple of weeks ago I shared my recipe for vegan vanilla cupcakes. At the time I promised I would also share my vegan vanilla buttercream to top them with, so here it is!