Bee Sting Cakes //

It’s really feeling like springtime here in Glasgow. The sun’s been shining, the crocuses and daffodils are starting to bloom, I love it! Spring is probably the best season, in my opinion. It’s my birthday in April, daffodils are my favourite flowers, and there’s something so exciting about seeing the seasons change from winter to springtime.

 

Spring baking needs to be light, sweet and fun. So when Inghams got in touch about their latest project, Ingham’s Foodie Finds, celebrating the culinary delights of some of the most popular European destinations they visit, I had the perfect thing in mind already! It’s an adapted version of the German sweet treat, Bienenstich, aka Bee Sting Cake. It’s a honey sweet sponge cake, topped with a buttery, honey-almond streusel. The original version is served full of custard, so I’d recommend serving it with that, or warm with a lovely scoop of creme fraiche. Read More

Persian Love Cake //

 

 

 

I’ve wanted to try a Persian love cake recipe for YEARS. But I’ve never been organised enough to bake it in time for Valentines. I’m almost not this time but hey, even if no-one makes it, at least I’ve finally done it! The legend goes that a beautiful girl wanted to woo the Prince of Persia, so she baked him a cake, loaded with the spices and scents of Persia – cardamom, rosewater and pistachio. I’d like to think she succeeded, who could resist the romantic charms of someone baking them a cake? So sweet.

Read More

Cranachan Cake //

January 25th marks Burns Night here in Scotland, which celebrates the birth of Robert Burns, the famous Scottish poet who wrote Auld Lang Syne. For a larger summary of his published works, check Wikipedia! Haha. In Scotland, the day is celebrated with haggis, neeps & tatties, plenty of whisky, some bagpipes and the traditional Scottish dessert, cranachan.  Read More

Chocolate & Banana Bundt with Whisky Caramel //

I know, I know…. whisky caramel. I really do spoil you. This is a recent discovery of mine and I’ve quickly become obsessed with it, on everything and anything. It’s inspired my next bake (hopefully to be blogged later this week, in time for Burns Night!) and I’ve baked several batches of brownies laden with it, as well as the gingerbread recipe it originally accompanied from April Carter’s book, Decorated. It’s honestly life changing. Read More

Hazelnut, Poppyseed & White Chocolate Cake //

x005

Well, a very happy new year to all of you! I love new years, it’s a great time for reflection, and thinking about what you’d like to achieve in the coming 12 months. I’ve got several goals for 2017, including writing more letters, travelling more, and expanding my business! It’s going to be a good one, I can feel it! Read More

Sweet Potato Pie //

 

I don’t know about you but it’s easy to get overwhelmed with everything that’s going on around Christmas time. I’d planned a bunch of festive bakes, but with working full time, seeing friends and spending time with my boyfriend, making and planning Christmas hampers and you know, sleeping, this month has flown by without me doing any of them! It’s fun to have plans but, it’s easy to forget important things. Like that dessert you promised! Nightmare. That’s where this super easy bake comes in. Read More

Sweet Mini Nut Loaves //

wren1_

Like it or not, Christmas is just around the corner. I’m trying to put together some delicious bakes to give as gifts this year, as well as trying to assemble hampers to sell. It’s been fun taste testing all the lovely things, and my Pinterest is overflowing with delicious ideas. There’s just not enough time in the day!

When asked by Wren Kitchens to create a recipe, themed around a ‘Christmas with a twist’ idea, my first thought was a sweet, cakey version of our family classic, nut roast. Growing up vegetarian, nut roast was a staple of every Christmas. My Mum’s recipe changes every year, and she generally just throws in whatever she has handy, but it’s always nutty, oaty, and delicious, and a real festive favourite for me. It’s got hazelnuts in it, but you could substitute them for any nuts you like. Same with the cranberries and fruit. You can bake it in a large loaf tin, or in little baby tins, which would make a lovely homemade gift! Check out all the recipes here! Read More

Pumpkin Spice Latte Cake //

x001

Here’s a terrible secret: I tried a pumpkin spice latte, and I wasn’t a fan. It was just far too sweet, sickly almost, and I found it quite cloying. That was last year. Now never call me a quitter, because I decided to try one again, but this time with half the syrup, and soy milk (my new best friend, as the proud owner of a burgeoning lactose intolerance). It was SO GOOD, and I’ve had at least one a day (ish) since. Yum! Cinnamon spicey with just the right amount of sugar. I’m a fan. As a baker I naturally turned to see if there was a cake version I could whip up with my stack of canned pumpkin, but to no avail. So I rolled up my sleeves, threw on my apron, and made this guy for you: my pumpkin spice latte cake. Read More

Overnight Cinnamon Buns //

 

cb02

As I write this, it’s the eve of my favourite national holiday: cinnamon bun day. I’m obsessed with cinnamon buns. I love them! I’m constantly on a quest to find the perfect recipe. This one is pretty darn close. It’s yeasted, so you need to allow some time to prove. But, once rolled, you pop them in the fridge overnight, bring them out in the morning, and once they’ve come back to room temperature they’re good to go! They’re sticky, squishy, and delicious. Read More

Pumpkin Chocolate Chip Cupcakes with Pecan Butter Frosting //

x002

So summer has been over since roughly May, and I am fully ready to embrace Autumn. It is, in my opinion, the best season. Cold but sunny days, wearing a scarf, crunchy leaves, hot chocolate, cinnamon on everything… these really ARE a few of my favourite things. Pumpkin bakes are ubiquitous on Pinterest and Tumblr at this time of years, and having recently embraced pumpkin as a yummy autumnal foodstuff, I’m happy to share these with you, my pumpkin & chocolate chip cupcakes, with pecan butter frosting.

x001 Read More