Updated on October 17, 2016
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
Updated on October 5, 2016
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
Updated on September 18, 2016
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.
Posted on August 10, 2016
Gluten, eh? It’s a troublesome little minx, now more than ever it seems. With gluten free diets seemingly the new trendy diet, it’s important to always have some gluten free options when considering what cakes to make for people. Read More
Posted on July 11, 2016
Lamingtons are lovely little bites of goodness from Australia. A dear friend of mine copied me the recipe, from a children’s baking book she’d bought when visiting Australia with her children when they were young. As if I’d need more convincing, she then baked some so I could taste them, and I was converted. Read More
Updated on June 17, 2016
I don’t know how up to date you keep to my social media activities (and if not, why not, eh?) but I’ve been lucky enough this month to supply the gorgeous gals at Lucky Dip Club with some cake for their legendary packing parties, awkward photo of me doing some cake assembly available on Twitter if you so desire. Lucky Dip Club make amazing boxes of surprise goodies, full of handmade fun by small designer makers, which come by post and the contents remain secret right up until you get it! So much fun. This months theme was ‘All The Fun Of The Fair’ and I was allowed to let my imagination loose on some super fun and crazy cakes! You can see the picture over on their Instagram page. The two pastel coloured cakes are just vanilla sponge with food colouring (I used Sugarflair paste, they’re very good!) and the other one is salted caramel and popcorn, which is what I’m talking about here today!
Updated on June 11, 2016
These babies are genuinely one of the yummiest things I’ve ever made. I like a flapjack as much as the next person but they’re never high on my priorities list if I’m out eating cake. Real talk for a sec: this is the first time I’ve ever made anything that even resembles a flapjack.
But to describe these as a mere flapjack is underselling them. They’re full of caramel, for one thing. Remember I said I was super into caramel right now? Yeah, these might be why. And not just caramel, but chocolate. They’re totally delicious. And the real secret? Warm them up. Jeeeeeeez. I try to be as honest as possible with my blogging, and I won’t talk up something that’s not so great. I don’t post that much because I only want to share the best with you guys. I can promise you that warming them up (and maybe serving them with a lil ice cream?) will be the best choice you make all year. They’re literally melt-in-the-mouth. I’ve made several batches of these in the past two months, introduced them to work (where they’ve gone down a storm!) and had them as one of my items at my market stall the other week.
Updated on May 25, 2016
This weekend is my first ever market stall, as part of Granny Would Be Proud at Hillhead Bookclub here in sunny Glasgow! I’m very excited about it and really hope to see some of you there. I’ve spent the last few weeks perfecting my recipes, sorting out millions of tiny things that need doing (and some things I’ve probably forgotten to do!) and trying to make sure I have something for everyone! I’m going to have a few gluten free options, and a few vegan options, so I really hope there’s something for everyone and no-one needs to feel they can’t have cake!
I feel very excited as I think this is the start of something brilliant. The past few months have been great, becoming the Bloggeration Baking Editor, plus I love blogging on here, work’s going great and I’m loving life in Glasgow! There’s more in the pipeline so stay tuned to my social media channels on Instagram & Twitter!
It’s been a lot of fun preparing and I’ll be appearing at more fairs in the future, with yet more tasty treats. If you want to come, here are the event details on Facebook. I hope to see your smiling faces on Sunday, 12 – 5!
Updated on May 16, 2016
I’d like to start by saying this cake is AMAZING. Like, delicious, dense and chocolatey. I know that a lot of people are put off by the V word, but I can attest this cake is just as good as the non-vegan version. And to REALLY keep the anti-vegans happy, I’m including the non-vegan version too. But trust me, it’s good whatever way you slice it… literally!
Updated on May 12, 2016
Caramel and I are having a bit of a love affair at the moment. (Don’t tell my boyfriend!) This week I’ve made carmelitas (recipe will be up soon!) and I’ve had the realization that caramel makes literally everything better. The first few times I tried making caramel I found it very frustrating. I’ve tried boiling water and sugar, I’ve tried condensed milk, I’ve even tried just buying a can of ready-made caramel. Finding that perfect set-caramel consistency has been tricky. But this one is just the ticket. Read More