Wedding Cake and Cupcakes

Congratulations Michelle and Andy!


The cake to slice was a Vanila sponge filled with Bourbon vanilla buttercream and strawberry conserve…


…then coated in a layer of toffee and covered in Chocolate. Topped with Clementine segments drizzled with chocolate


The Cupcakes were a selection of their Christmas favorites… Apple strudel, Trifle, Xmas spice and cranberries, Ferrero rochers, Chocolate yule log.



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Baby Shower

This cake was made on the “mama’s and Papa’s” “Boris and Millie” theme

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Vanilla sponge filled with Bourbon Vanilla buttercream and Strawberry Conserve

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Hello Kitty!

These Hello Kitty cookie pops were donated by Taste of Home to Cats Protection Birmingham.

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Cays protection Birmingham will be holding  stall in Sutton Coldfield The Mall. Go grab a Hello Kitty and other goodies, all for a good cause

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Yogurt Cake Recipe

Hi Everyone!


I’m ridiculously excited about sharing this recipe with you, as it’s a very simple, tasty, and may I say almost foolproof cake to bake, and we all like the sound of that right!?

The name of this cake is Yogurt cake “Gateau au Yaourt” . The Yogurt cake originated in France in the 1950’s and it’s a staple dessert or afternoon tea (French “gouter”). As far as I can remember it’s the first cake I baked when I left home. Now to some the idea of this cake may sound strange or maybe even not very appetising, but before you knock it please try it…

This is a great cake to bake on a Sunday afternoon with the kids, with friends, or as a last minute “oh no I forgot the dessert” cake. In France students or novice cooks would bake this, as you don’t need scales or lots of ingredients…This is a cake that everyone can make and brings back many fond memories of my life in France.


You will need

Either a 6″ baking tin for a deep cake or an 8″ for a thinner cake, greased with butter and bottom lined with baking paper

A large bowl

A whisk



1 Pot of plain full fat unsweetened yogurt or greek yogurt ( Keep the pot to measure all the other ingredients)

2 Pots of self raising flour

2 Pots of caster sugar

1/2 a pot of vegetable oil

3 eggs

1/2 pulp of a vanilla pod or 2 tsp vanilla extract

Preheat your oven to 180C (Oven temperatures can vary)

Pour the yogurt into a large bowl, then clean and dry the empty yogurt pot.

Measure the dry ingredients, sugar, self raising flour, then the oil, add the eggs and vanilla.

Whisk all ingredients until smooth and lump free. Don’t spend too much time mixing… Instead give it some elbow grease!

Poor the mixture into the greased baking tin and place in the middle of the oven.

Bake for 25 minutes, then check if cooked by putting a knife into the middle of the cake, if the knife comes out clean, then the cake is baked, if not leave for a further 5 minutes and keep checking every 5 minutes

Remove from the oven and wait for 10 minutes before removing the cake from the tin and enjoy!

Tips and advice:

Make this cake to your taste by adding lemon or orange zest, Almond extract or paste.

Slice the cake horizontally through the middle and fill with jam, preserve, chocolate ganache, lemon curd, fresh cream or buttercream.

Serve warm with a drizzle of golden syrup and custard or ice cream, or try it with fresh strawberries and cream. Or simply enjoy at anytime of the day with a cup of tea. Yum!

Let me know how it worked for you and the flavours or fillings you chose..


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Cinderella Cake

Happy Birthday Sweet Avaani!

Cinderella cake (Copy)

Vanilla sponge filled with strawberry conserve and vanilla buttercream

Cinderella figure (Copy)

Handmade sugar figure

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Chocolate Ganache Recipe

I’ve been using these chocolate ganache recipes for many years now, and I love the taste of course but also the simplicity and versatility of chocolate ganache.
I use chocolate ganaches to fill cakes, cupcakes macaroons and tarts, but also for layered verrines, buttercreams, chocolate truffles and much more…
Ingredients for Dark Chocolate Ganache
250g Dark Chocolate 70%
250g Cream (whipping or double)
Ingredients for Milk Chocolate Ganache
250g Milk Chocolate
200g Cream
Ingredients for White Chocolate Ganache
250g White Chocolate
130g Cream
These are the 2 methods I use.
1st Method:
Break the chocolate into small pieces with the cream and place in a heatproof bowl. Place the bowl over saucepan of simmering water (Bain Marie), making sure the water doesn’t touch the bowl.
Gently mix from time to time with a spatula until the chocolate has completely melted.
Remove from heat.
Allow to cool, then store covered in the fridge.
2nd Method:
Place the chocolate broken into small pieces in a heatproof bowl and leave to one side.
Poor the cream into a saucepan and heat, at medium heat until simmering, don’t allow the cream to boil.
Remove from heat and poor over the chocolate, wait a minute or two and stil gently with a spatula until completely dissolved
Allow to cool,then store covered in the fridge.
Chocolate ganache will keep for a maximum of 5 days in the fridge.
Tips and advice:
My Advice when it comes to baking or cooking is quality. The quality of the produce you use will show in the end result. Use the best quality chocolate you can afford.
For Dark Chocolate I like:
Montezuma’s “lordy Lord” or “Peru Dark 70%”
Green and Black’s 70%
Lindt Excellence 70%
Callebaut 70%
My choices for Milk Chocolate are:
Montezuma’s “Dominican Republic Dark Side 54% Cocoa” or “Venezuela Milk 43% Cocoa”
Green and Black’s “Milk” or “Creamy Milk”
Divine “Milk Bar”
For White Chocolate I like to use:
Montezuma’s “Dominican Republic Creamy White”
Lindt Excellence White
Divine White
Green and Black’s White
Callebaut White
Chocolate Truffles :
Add 50g of butter to dark chocolate ganache, 40g of butter to milk chocolate ganache and 30g butter to white chocolate ganache, add the butter at the end once the chocolate has dissolved but the ganache is still warm.
Allow to cool, then place the ganache covered in the fridge until firm enough to roll balls.
Coat the truffles with cocoa, icing sugar, coconut….
Flavouring Chocolate Ganache:
You can add flavours or alcohol to ganache by following the quantities above I add 2tbsp of whisky or rum at the end, once the chocolate has dissolved but the ganache is still warm.
The seeds of 1/2 a vanilla pod for an intense vanilla flavour, less if you like a less intense flavour.
I find that it’s best to use a vanilla pod, rather then extracts. Although the pods are quite pricey, the aroma is very intense so you don’t need too much. I tend to use the pulp of the pod in ganaches, creams and fillings and I store the pods with my caster sugar. Simply place the pods in a box with your caster sugar and keep in a cool dry cupboard, after 1 week you’ll have vanilla flavoured sugar for your cakes, cupcakes, cookies, hot chocolates and coffees
Extracts or pastes can also be added such as pistachio, almond, orange or coconut. If needed I use extracts, not essences.
Try something different with a tiny pinch of dried lavendar, or a pinch of ground cardamom pod or chilli powder
Be inventive!
Only use the best ingredients!
And of course Enjoy!

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Pink and White Daisy Cake

Pink and White Daisy Cake

Happy Birthday Jane!

This cake was Chocolate sponge filled with Milk chocolate ganache and a Lemon sponge filled with tangy Lemon curd

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February 12, 2013 · 12:03 pm