Making a Semi-Naked Cake (without measuring any ingredients)

Baking is a science. It’s the process of combining exact quantities of ingredients in a certain way to undergo chemical reactions in the oven. A slight deviation in the quantity of ingredients could drastically alter the outcome of your bake. But is it possible to make a cake without weighing or measuring a single ingredient?…

Salted Caramel White Chocolate and Lemon Savarin

It was Caramel Week on Bake Off and I chose to make a large version of my Salted Caramel, White Chocolate and Lemon Savarins which I made last year when the Bake Off Technical challenge was a savarin. We saw the bakers struggle with making the caramel for the stroopwafel technical with all of their…

Classic Sultana and Apricot Teacakes

Teacakes always remind me of my primary school days when me and my mum used to go to the breakfast club before school and have a toasted teacake for 30p. Times have changed and the teacakes in the supermarket just don’t compare to freshly baked homemade teacakes, warm from the oven and with lots of…

Giant Linzer Cookie and Linzer Sandwich Cookies

Named after the city of Linz in Austria, Linzertorte is said to be the oldest cake in the world dating back to a Veronese recipe from 1653. Its popularity rose after being taken over to Milwaukee by an Austrian traveller. The linzer cookie is a derivative of the linzertorte made by cutting out shapes of…

Dark Chocolate and Strawberry Mini Rolls

Last night we watched the first episode of The Great British Bake Off on Channel 4 with Sandi Toksvig, Noel Fielding and Prue Leith. Prue set her first Technical Challenge of the series and did she choose a cracker (not literally a cracker, it was Cake Week after all)! She chose the kids party favourite,…

Dark Chocolate and Black Sesame Biscuits

Black sesame is an ingredient commonly used in many Chinese desserts such as black sesame soup called ji ma wu (a type of tong sui, or sweet soup – I’ve got a recipe for one here!) or as a filling for mochi or tong yuen which are glutinous rice balls. In the UK however, black…

Giant Victoria Sponge Donut Cake

Here’s a great way of reinventing the classic Victoria sponge into a showstopper of a cake, this is my Giant Victoria Sponge Donut Cake. I bought my giant donut mould from Lakeland when it was on offer for £2.50. I don’t often bake with silicon moulds but I enjoyed making this donut cake; greasing the…

Foolproof Funfetti Icebox Sugar Cookies

I’ve said before that I find making cookies where you roll out and cut out cookie shapes not enjoyable. The cookies would usually end up tough and rather bland however after a lot of experimenting and sugar cookie baking, I’ve managed to get a recipe which produces perfect sugar cookies. These are my Foolproof Funfetti…

Rainbow Vegetable Puff Pastry Tart

Vegetarian tarts are some of my favourite savoury bakes to make. It’s very easy to create a delicious vegetarian meal without feeling as if you’re missing the meat using puff pastry. And this Rainbow Vegetable Tart is an easy and delicious vegetarian puff pastry tart that can be ready in just 45 minutes! There’s no…

Giant Homemade Jaffa Cake

We were all transfixed to The Great British Bake Off when Mary set them the challenge of making 12 Jaffa cakes. Whether it was making sure the cakes weren’t stuck to the tin or putting on the jelly the right way up, there were a lot of hurdles to overcome. But I’m giving it a go,…

Apple and Sultana Hot Cross Scones

Scones are a brilliant starting place for any beginner baker and homemade scones fresh from the oven are far superior to supermarket scones. I’ve given the classic scone a slight twist with the addition of apple and seeing as we’re in April and Easter is around the corner, I added a cross on top of…

Valentine’s Day White Chocolate and Cranberry Cookies

The combination of white chocolate and cranberry is classic in a biscuit; in fact I even used as the basis of one of my 12 Days of Christmas recipes, my White Chocolate Cranberry Crunch Biscuits. Instead of doing a crunchy biscuit, I’m combining white chocolate and cranberry with my signature soft cookie recipe and as…

Crystallised Stem Ginger Cookies

Ginger is one of the building blocks of Chinese cuisine and it is well known (and increasingly backed up by science) that ginger has many health-bearing properties; Confucius said “do not take away the ginger” because ginger can reduce internal heat and fever. With all that, here’s another, less traditional, recipe that would be perfect…

Chocolate Brownie Pudding

Sometimes you just really need a pudding on a cold night to make you feel so much better. And in amongst the revision for my first university exam, I managed to find a bit of time to rustle up a Chocolate Brownie Pudding. This pudding is rich and chocolatey and is just so utterly comforting;…

Salted Caramel Choux Buns

Choux pastry has grown to become one of my favourite pastries to make. It’s simpler in comparison to its shortcrust and puff cousins, you don’t need to roll it out and worry about overworking the pastry and what’s more, it’s also incredibly versatile, capable of making sweet and savoury bakes. Today I’m doing a sweet…