Gone But Not Forgotten

I’ve thought a lot about writing this post.

I haven’t posted on here for over 6 months. Things all got a bit much and days turned into weeks, which turned into, well, 6 months.

I started putting so much pressure on myself to post that it wasn’t enjoyable anymore, it was a chore.

2014 was a busy year for me; the blog started taking off, I had a new job, I was planning our wedding, I started a new business, and I had a bad injury to get over. So blogging just fell by the wayside a little bit and before I knew it, it felt like it was too late. Like when you mean to text someone back for something important, but something comes up and you forget, and then time goes by and you feel like too much has passed, you know what I mean?

But, unbelievably, people are still reading what I wrote last year! People are still visiting, liking, following and commenting! And that’s what has really spurred me on to write this post.

So. Things are going to be changing around here, for the better I hope.

I’m still going to be writing posts, not because I have to, but because I WANT to. I’m not going to pressure myself into posting X amount of posts per week, and I’m not going to pigeon-hole myself into JUST baking, beauty or whatever. Yes, this was mainly a baking blog, and you’ll still see some great recipes on here, but going forward, I’m going to post about the things I love, as and when I want to.

I hope that’s ok with you guys and I’m looking forward to continuing this journey with you!

Gone But Not Forgotten

I’ve thought a lot about writing this post.

I haven’t posted on here for over 6 months. Things all got a bit much and days turned into weeks, which turned into, well, 6 months.

I started putting so much pressure on myself to post that it wasn’t enjoyable anymore, it was a chore.

2014 was a busy year for me; the blog started taking off, I had a new job, I was planning our wedding, I started a new business, and I had a bad injury to get over. So blogging just fell by the wayside a little bit and before I knew it, it felt like it was too late. Like when you mean to text someone back for something important, but something comes up and you forget, and then time goes by and you feel like too much has passed, you know what I mean?

But, unbelievably, people are still reading what I wrote last year! People are still visiting, liking, following and commenting! And that’s what has really spurred me on to write this post.

So. Things are going to be changing around here, for the better I hope.

I’m still going to be writing posts, not because I have to, but because I WANT to. I’m not going to pressure myself into posting X amount of posts per week, and I’m not going to pigeon-hole myself into JUST baking, beauty or whatever. Yes, this was mainly a baking blog, and you’ll still see some great recipes on here, but going forward, I’m going to post about the things I love, as and when I want to.

I hope that’s ok with you guys and I’m looking forward to continuing this journey with you!

Gone But Not Forgotten

I’ve thought a lot about writing this post.

I haven’t posted on here for over 6 months. Things all got a bit much and days turned into weeks, which turned into, well, 6 months.

I started putting so much pressure on myself to post that it wasn’t enjoyable anymore, it was a chore.

2014 was a busy year for me; the blog started taking off, I had a new job, I was planning our wedding, I started a new business, and I had a bad injury to get over. So blogging just fell by the wayside a little bit and before I knew it, it felt like it was too late. Like when you mean to text someone back for something important, but something comes up and you forget, and then time goes by and you feel like too much has passed, you know what I mean?

But, unbelievably, people are still reading what I wrote last year! People are still visiting, liking, following and commenting! And that’s what has really spurred me on to write this post.

So. Things are going to be changing around here, for the better I hope.

I’m still going to be writing posts, not because I have to, but because I WANT to. I’m not going to pressure myself into posting X amount of posts per week, and I’m not going to pigeon-hole myself into JUST baking, beauty or whatever. Yes, this was mainly a baking blog, and you’ll still see some great recipes on here, but going forward, I’m going to post about the things I love, as and when I want to.

I hope that’s ok with you guys and I’m looking forward to continuing this journey with you!

The Big Cake Show, Exeter

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I’m very excited to have been invited to a number of events over the next month, which I will be telling you about before I go, then posting about anything interesting I find there afterwards.

The first of these is The Big Cake Show, which is being held at the Westpoint Exhibition Centre between 28th-30th March. It’s the biggest baking and cake show to ever have been held in South West England and features demonstrations from stars such as Phil Vickery, Mich Turner, Paul Hollywood and… MARY BERRY! *screams*

There are classroom style demonstrations where you can learn to perfect lots of varied skills such as scone and jam making, macaroons, cupcake and cake icing and much more. There are even special classes for kids!

To top it off, there are interactive competitions, stalls to buy some treats from, and an author’s corner where you can meet the stars and get your book signed.

Tickets are still available, and at only £12 for an adult day ticket they’re a complete bargain! Why not treat your mum for Mother’s Day?

You can visit the website here.

I can’t wait to go and hopefully will come back with lots of ideas for new and exciting bakes.

Are you going to this show or any of the others coming up?

That Was The Week That Was #15

Happy Sunday readers! What a lovely day it is 🙂 I’ve been a busy bee this week with an appearance on BBC Radio Bristol to talk about baking, updating my site and work. I had a lovely night out last night for my friend’s birthday, and today Mike and I are planning a walk with the pups and Sunday lunch somewhere nice.

Don’t forget, entries are still open for my giveaway for Cake International at the London Excel, so if you would like to be in with a chance of winning a free pair of tickets, just comment on this post with which day you’d like to go and your email address – it’s that easy!

I will soon be transferring to a self hosted site – it needs a little more work on it but it’s getting there. You can visit the site at . You can also subscribe to receive updates from this site by email.

Have a great day!!

Chocolate layer cake with cheesecake layers, yum!

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Apple crumble cake, recipe coming soon!

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Sherlock and Lola can’t wait to try this Rapeseed oil!

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Lovely ladies

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Pistachio pesto – recipe coming soon

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This made me smile

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Cuteness!

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Mini Doughnut Cake Bites

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I’m writing this blog post whilst I prepare myself a decidedly normal evening meal of pasta and pesto. How very un-food-bloggery!! I’m sure I’m not alone in loving this easy peasy supper? We all need a night off once in a while. I did cast my eye over a recipe for a pistachio pesto though… I have GOT to give this a try soon and will be sure to share the recipe as soon as I do.

Anyway. There’s something about mini cake bites, isn’t there? The fact that you can fit them into your mouth in one go means that you feel justified in eating more of them than you normally would! I know I do… But when they taste this good and look as cute as these do, why not?!

I got the inspiration for this recipe from a favourite blog of mine, Hannahhotcakes. I saw her blog about mini doughnuts a while ago and knew I wanted to give them a try. You can visit Hannah’s blog here.

These are essentially mini cake bites in the shape of doughnuts – these silicone doughnut shaped moulds are everywhere at the moment and are very cheap to buy and easy to use. One word of warning though – my advice would be not to buy one too cheaply. I bought mine from Amazon for a fiver here, and it was OK, but the doughnuts didn’t come out very smoothly after baking. I tried a second batch and sprinkled a light dusting of flour into the moulds before putting the batter in, which did help slightly, but I think if you’re going to buy one, spend a little more and get a better quality mould. Lakeland have a great version available, if you click on the Lakleand banner below it’ll take you to their site and you can see for yourself. (*NOTE – This is not sponsored, I just love their stuff!*)

This recipe will make around 40 mini doughut cake bites. This would be a great recipe to make with children as they’re fun to make, decorate and eat.

 

Ingredients

110g self raising flour

110g caster sugar

110g butter or Stork, softened

2 large eggs

1 tsp baking powder

2 heaped tbsp cocoa powder

150g milk chocolate

Sprinkles to decorate

 

Method

— Preheat the oven to 180 degrees Celcius. Dust your silicone mould lightly with flour and shake off the excess. Place it on a baking tray to support it.

— Add to a bowl all ingredients except the milk chocolate and sprinkles, and combine until the batter is smooth. You can do this by hand, or in a stand mixer like my KitchenAid.

— Fill the moulds with the batter. You could use a spoon, but I piped mine for a better finish, using a large round piping nozzle. Bake in the oven for around 14 minutes, then remove and leave to cool completely. Don’t even attempt to take your doughnuts out of the mould until they are cold!

— Lay a piece of baking paper on a tray or plate. Melt the milk chocolate and dip the tops of each doughnut bite into the chocolate to coat it. Place it on the baking tray and decorate with the sprinkles. Leave for half an hour for the chocolate to set… If you can wait that long!

And there you have it, a great, fun bake which will make you smile 🙂



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Recipe – Yummy Carrot Cake Cupcakes

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Today is the day of my very first radio appearance about Eat Sleep Bake Repeat. I’ve been very excited about it, and nervous at the same time. They’ve asked me to bring in something which I’ve baked to chat about. That, in itself, isn’t a problem, but what HAS been a problem is deciding what to take in!!

I’ve trialled lots of recipes in the past few weeks, some which have turned out great and will be making an appearance on a blog near you very soon… And others… Not so much. I’m lucky that my selfless colleagues will eat whatever I put in front of them, even if it’s not my greatest work.

Anyway, after trying lots of ideas out, I decided to take along my old faithful Oreo Truffles (have a look in the December archive for the post on them). This is the recipe I get asked for most so I guess it was a bit of a no-brainer!

However, these are no-bake so I thought I’d also take one of my favourite, traditional cakes, the Carrot Cake, and turn them into cupcakes. Yum!

The recipe has a great, spicy flavour,  with a hint of orange, and contains chopped walnuts and sultanas.

I’ve topped them with my favourite white chocolate buttercream frosting, with a sprinkling of walnuts, yum.

Ingredients

For the cake

50g sultanas

Juice and zest of 1 orange

150ml sunflower oil

2 large eggs

140g light brown sugar

170g self raising flour

1 1/2 tsp cinnamon

1 1/2 tsp mixed spice

1 tsp bicarbonate of soda

140g grated carrots

50g walnuts, chopped

 For the frosting

110g unsalted softened butter

250g icing sugar, sifted

150g white chocolate, melted

Method

— First thing’s first. Be prepared! Grate the zest of your orange into a bowl, and add the sultanas and orange juice. Leave to soak for as long as you can (preferably overnight but don’t fret – even if you can only soak them for an hour it’s better than nothing!).

— Preheat the oven to 180 degrees Celcius. Line a muffin tray with 12 cupcake cases.
— In a large bowl, sift the flour and bicarb into a bowl, and add the sugar and spices. Give it a stir. In a jug, whisk the eggs and oil, then pour into the dry ingredients. Add the grated carrots and walnuts and mix until fully combined.

— Spoon the mixture into your cupcake cases, filling them to between two thirds and three quarters full.

— Bake for around 22 minutes. The exact time will depend on your oven – keep an eye on the cupcakes, and remove when the tops are golden brown and a skewer inserted into the middle comes out clean. Leave to cool completely.

 — For the frosting, use your stand mixer or electric whisk to beat together the butter and half of the icing sugar. Once it’s incorporated, add in the rest of the sugar. Remember to cover the bowl with tea towel to avoid a snow storm! Pour in the melted chocolate and leave the machine on a medium speed for 2-3 minutes until it’s light and creamy. Add a little milk if it’s too dry and a little more sugar if it’s too runny.

— Ice your cupcakes with a pallette knife or a nozzle and piping bag.

Serve with a nice cuppa and a gossip!

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