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Baileys Chocolate Birthday Cake

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The best part about being able to bake is that you can make anything you want. So for our birthday this year, we really fancied two of our favorite things; Baileys and chocolate! We made a three tier chocolate cake with baileys butter cream, with a dark chocolate drip topped with Lindt chocolates and a little bottle of Baileys. To make this moreish celebration cake, you will need: 190g plain flour 84g unsweetened cocoa powder 1 tsp baking powder 12 tsp salt 4 large eggs 200g granulated sugar 100g light brown sugar 160 ml vegetable oil 2 tsp vanilla extract 240ml buttermilk For the buttercream: 450g Butter 900g icing sugar 2-3tbsp Baileys (depending on how strong you want it to taste, we went with 2 1/2 tbsp) 1tbsp cocoa powder (optional if you want the piped icing to have a slightly different colour) For the drip and decoration: 50 g dark chocolate (plus extra for sprinkling) Lindt chocolates Small bottle of Baileys Method: Preheat the oven t...
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Halloween Cake! Toffee Apple Cake with Custard Buttercream

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With it being October already and Halloween just a couple of weeks away, I thought I would make something for the occasion. Toffee apples are everywhere at the moment, so I have given it a makeover! The apple in the cake keeps it really moist, and the addition of the cinnamon and nutmeg gives it a traditional flavour which goes really well with the custard buttercream. I made this a three layer cake, but if you want a smaller, two layer version just use 2/3 of the recipe. To make three layers of goodness, you will need: 430ml vegetable oil 450g light muscovado sugar 425g self raising flour 3 tsp bicarbonate of soda 7 eggs 3 large Bramley apples, grated 1.5 tsp nutmeg 1.5 tsp cinnamon For the icing: 300g unsalted butter 600g icing sugar 60g custard powder milk, as required Digestive biscuits, crumbled tin of Carnation Caramel (you can make your own, but you do not need a lot so it is better to buy ready made) Method: 1. Preheat the oven to 160C fan an...
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Easy Empire Biscuits Recipe

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Now for something a little different...another favorite of mine, the classic empire biscuit! Super simple to make with only 6 ingredients required, they are always a winner when I make a batch for the office, always gone before lunch time. I went for a heart shape but the classic style is round. You can choose any shaped cookie cutter you like. If you don't have a cutter, you can also use the top of a glass cup which will produce a similar result. This is a great one to start with if you are new to baking. Although they can be time consuming, they are so worth it! To make 48 biscuits (2 empires when sandwiched together) you will need: 450g Butter, softened 200g caster sugar 500g plain flour 1 jar raspberry jam (or strawberry if you prefer) 950g icing sugar 125ml milk Topping of your choice (the classic is glace cherries but I went for sprinkles, make them your own :)) Method 1. Line a flat tray with baking parchment and preheat oven to 170C fan. It is really i...
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How to Make Caramel Shortcake Cupcakes

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A very bold statement, but my favorite cake (biscuit?) is definitely the caramel shortcake. I have made these at home before but they can be messy and time consuming especially if you make your own caramel. As I started creating my own cupcakes I thought I would merge my two favorite sweet treats to create the caramel shortcake cupcake! Using light brown sugar instead of the usual caster sugar gives the cake a slightly richer, caramel flavour which goes really well with the chocolate butter cream and caramel centre. To create 12 decadent cupcakes, you will need: 150g margarine (I used Stork) 150g light brown sugar 3 eggs 150g self raising flour 1tsp vanilla extract Filling 12tsp Nestle Carnation Caramel (1 per cupcake) Icing 150g unsalted butter 300g icing sugar 100g milk chocolate of choice (I used Galaxy) 1-2tbsp boiling water (as required) 12 mini caramel shortcakes (you can get these in most supermarkets in the bakery section) Method 1. Line a muffin ...
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How to Make Custard Cream Cupcakes

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This is probably my most complimented and requested recipe. The secret is the custard powder in the mixture, which tinges the sponge slightly yellow and tastes exactly like the classic custard cream biscuit that we all love! You do not need to put custard powder in the icing. If you prefer not to, add in 1 tsp vanilla extract instead. To make 12 cupcakes, you will need: 150g unsalted butter 150g golden caster sugar 3 large eggs 125g self raising flour 65g Custard Powder Milk as required, if mixture is think For the icing: 150g unsalted butter 300g icing sugar 50g Custard powder 12 custard creams Method 1. Preheat the oven to 160C fan and line a muffin tin with cupcake cases. 2. Cream together the butter and sugar until smooth 3. Gradually add in the flour, custard powder and eggs and mix until smooth 3. If the mixture is thick, add in some milk until the right consistency is achieved. 4. Divide the mixture into the muffin cases and put into the oven for 1...
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Dark Chocolate Lindt and Kinder Cupcakes

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I have been baking for years and I am always learning new skills. Recently, I have been experimenting with different flavour combinations. This one was a success! Chocolate cupcakes with a dark chocolate Lindt in the centre, topped with Kinder icing and an extra Lindt on top. To make 12 super decadent and moreish cupcakes, you will need: 95g plain flour 42g unsweetened cocoa powder 3/4 tsp baking powder 1/2 tsp bicarbonate soda 1/4 tsp salt 2 large eggs 100g granulated sugar 100g light brown sugar 80ml vegetable oil 1 tsp vanilla extract 120ml buttermilk 12 dark chocolate Lindt's For the icing: 150g unsalted butter 300g icing sugar 100g melted Kinder bars 12 dark chocolate Lindt's, for decoration   Method: Preheat oven to 170C fan. Line a muffin pan with cupcake cases. Mix the flour, baking powder, bicarbonate soda and salt together in a large bowl. Set aside In a medium bowl, cream together the butter, granulated sugar, so...
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