Tiffin

It’s Tiffin time! Technically this does not count as a bake, it’s more of a smash and melt. Yum. To make these glorious beauties you need: 

  • Half a packet of digestive biscuits
  • 4 tbsp cocoa powder
  • 2 tbsp sugar
  • 2 big squeezes of golden syrup
  • 120g butter
  • Handful of sultanas
  • 200g dark chocolate

Melt the butter, sugar, syrup and cocoa powder together to make a delicious chocolate butter. Smash the biscuits to within an inch of their being- but leave some big bits because everyone likes chunks. It’s just a fact. Mix the crushed biscuits into the chocolate butter and throw a handful of sultanas in. Mix and press into a shallow lined baking tin. Melt the chocolate and pour on top. Allow to cool at room temperature and then pop in the fridge to solidify properly. Using a sharp knife, divide the tiffin into yummy sized pieces. Takes about an hour to solidify. 

Happy Tiffin day people!!! It’s really nice on top of ice cream. 

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Valentine’s biscuits

I had a good bash at making some heart biscuits. They are a little wonky but that’s because they’re full of love. Wonky love. The method was surprisingly fiddly, I used the following recipe:
http://www.bbcgoodfood.com/recipes/slice-and-bake-valentines-biscuits

The recipe involves making a basic vanilla shortbread and colouring one third of the dough pink. The pink dough is cut into lots of hearts which are stuck together and frozen in a log. 2 hours later you wrap the frozen hearts with the rest of the pliable plain shortbread mixture. Many more hours chilling the biscuit dough and then you slice them up and bung ’em in the oven. Pretty tasty buttery treats. 

Anyway. Fill your Valentine’s Day with butter…… buttery hearts!

Double chocolate cookies 

This cold January night calls for some double chocolate cookies. For anyone who’s doing a healthy new year thing, it’s worth scrapping it for this treat. You barely need any ingredients, it doesn’t break the bank (just good habits). To make these delicious beauts, you need: 

  • 200g dark chocolate 
  • 50g unsalted butter
  • 1 tin of condensed milk
  • 225g self raising flour
  • white chocolate buttons 

Melt the chocolate and butter together and mix in the rest. I know. That’s it. Lazzzzzyyy. Place the mixture in the freezer for five minutes and prepare a baking tray with parchment. Make small balls with the mixture and pop on the tray with good spaces between them. The mixture tends to spread in the oven. I always put extra white chocolate buttons on top of each cookie. Gives a sense of occasion in my opinion. Bake for 15 minutes at 160 degrees. They are done when they have spread and sort of cracked. My advice is eat them warm with a blob of ice cream. Goodbye rubbish January. 

Snowy face


I made a snowman face out of lemon cake (not yellow snow…..) . He has coal eyes and a big tangerine nose. Not sure what I can pretend his smile is made out of…. 

Usually snowmen wear scarves but I thought this one looked a bit fannnncccy so I bobbed him in a bow tie. I love a good bow tie, I don’t know why we don’t all wear them more often! I rouged his cheeks to give the world inpression he’s had too much sherry. Well we’ll see how Jeremy goes down at lunch time (and yes I always name my snowmen … although most of time I make snow cats). Why hasn’t it snowed yet?!?!???

Festive Yule Log


Nigella is the answer to all things naughty and chocolatey. Behold, my first Yule log in a very long while. I broke my hand mixer so it took me a lot longer than normal to whisk my egg whites. Check out Nigella’s website for the recipe:

https://www.nigella.com/recipes/yule-log

The Yule log barely has any ingredients in it actually, it’s a flour free recipe so it makes a very light sponge. Be careful not to burn it because it doesn’t take long to cook in a shallow baking tin. Best to let the sponge cool too before adding the chocolate buttercream, otherwise you just end up with a lot of melted butter…


I finished my Yule log with some icing sugar snow, holly and a friendly robin. 

Merry November!

Caramel Shortbread 

I haven’t had a great track record with caramel shortbread. I’ve burnt the caramel and struggled to get the shortbread off the tray etc. However. That time in my life is over and I now welcome my new and improved self. Behold, my successful caramel shortbread following James Morton’s recipe online. Dead simple and dirt cheap to make. 


Check out those layers !

My tips for avoiding caramel shortbread disasters:

  • Watch your shortbread in the oven and don’t let it go too dark around the edges 
  • Don’t over handle the shortbread dough- just bring it together and avoid excessive play
  • Constantly stir the caramel on a medium heat, if you see dark brown bits bubbling up – whisk them away! 
  • Use your nose to check it’s not burning
  • Don’t put the chocolate in the fridge once layered on top of the caramel- leave to cool at room temperature for excellent shine
  • Line the tin with paper, so much easier than butter. Less risky!
  • Don’t forget to buy the condensed milk (I always forget!)

This recipe uses salted butter for the shortbread and the caramel- I have to say NOM! Wouldn’t be the same without the salt. 

http://thehappyfoodie.co.uk/recipes/the-ultimate-millionaires-shortbread

Happy Halloween !

I’ve had a bit of a baking dry spell recently and Halloween was the perfect excuse to make a cake and dress up. My friends and I decided to dress up as the Scooby Doo gang. Jinkies!


I made a ghostly green lemon drizzle cake with purple icing. The drizzle syrup was dark green to make the sponge look particularly gruesome. I plonked a friendly little spider on the top. I’m not really a fan of scary things! 

I covered the cake in purple icing and then piped a swirl of white icing on top. I used a cocktail stick to give it a webbed look by dragging it through the icing evenly. 

Voila! That’s the only kind of spider I want to find in my kitchen….
‘Let’s do what we do best Scoob, eat’ – Shaggy 

Coconut cupcakes 

Coconut cake: 

  • 3 eggs
  • 50g desiccated coconut
  • 2tbsp cream coconut
  • 175g sugar
  • 175g self raising flour
  • 175g butter
  • 1 1/2 tsp baking powder

Coconut buttercream: 

  • 280g icing sugar
  • 100g butter
  • 3 tbsp cream coconut

I have decided that coconut cake is now my favourite cake. All you do is mix the above together and bake at 160 fan until golden. 

So so good! I slapped on the buttercream and sprinkled it with desiccated coconut. On nom nom. The batter makes 14 cupcakes or a small loaf. If I have a sad day… this is what I’ll be baking and eating. 

https://www.nigella.com/recipes/members/katxxxs-coconut-cake

Eukaryotic cell cake

Where are my fellow nerds out there? An old colleague of mine left her job today to become a biology teacher so I thought a biology themed cake was in order! I used lots of bright, fun colours and big shapes to create the intracellular components. Can you guess what each component is? 


I decorated the side of the cake with a thick plasma membrane and integral proteins to make it look swish. 

Good luck Molly, I’m sure you’ll make a fantastic teacher !!!! 🙂