Monday, March 31, 2014

Lemon Drizzle Cake

So recently I've been practicing making the Lemon Drizzle Cake - made by Zoella :) the link to here video can be found here:
It's actually one of my favorite recipes because everything is actually in good proportion so I don't need to cut sugar, or do any other stuffs ;) The cake is also very moist and lemony which is super yummy :P The recipe is also very easy to remember because it's the same measurement for butter, sugar and flour.

Here's the recipe!

- 170g butter
- 170g flour
-170g caster sugar
- 3 eggs
- 1 tsp baking powder
- 2 lemons
- 110 icing sugar

- Mix butter, flour, caster sugar, baking powder, 3 eggs, and the zest of 2 lemons
- Put baking paper into the tin and then pour the batter into the tin
- Put the tin into the oven at 180 C and bake for 30-45 mins depending on the size of your tin - remember to keep an eye on your cake so it doesn't burn!
- Meanwhile, mix together the juice of 2 lemons and the icing sugar
- When it's done, poke a stick into the centre of the cake and if its clean then it means its done!
- While its still hot, take a skewer and poke loads and loads of holes into it. Pour your lemon drizzle over it and leave it to cool!

I usually put fruits around it like sliced oranges around the cake to make it look extra pretty! I prefer not to put it into the refrigerator because I think it makes the cake go hard and not as moist :)

Thursday, December 26, 2013

Merry Christmas! once again I have not been posting for ages, but I've decided to do a little something for this holiday - The Classic Yule Log/Log Cake. I was too lazy to make this from scratch, so I bought a sponge cake mix from a local bakery. It's not the branded kind, but literally all the dry ingredients measured out and put into a bag, and the recipe attached. I guess its healthier, and still tastes the same, but you can always make one from scratch or use your own mix. This was my first time making this, and I found that there were two ways you could roll the cake: Rolling the cake without the filling when its warm then leaving it to cool, then to unroll and put the filling in or putting the filling in straight away and rolling it up. I guess either way is fine, but I used the first way.

Most recipes I saw used a tea towel, which I did but if you have some trouble finding a clean one like I did (I managed to find one in the end) You can always use baking paper.  I wasn't very smart either and filled the tin a tad too full, and so obviously the cake rose..and was too thick. This causes it to crack when its being rolled. I covered it up real nice in chocolate buttercream (the link to the recipe down below) so if that does happen you can always do that. The sticky out bit where the 'Merry Christmas' bit wasn't meant to happen but it cracked to my sister and I shoved the cake to the side so it was even at the back and made a sort of bench (?) to stick the plastic stuff on.

NOTE: Before baking your sponge cake, grease your tin, and then line it with baking paper - the greasing helps the baking paper stick to the tin (this is so that once you take your cake out of the oven you just need to pull the baking paper to get the cake out and not risk having the cake stick...)

NOTE: Your cake has to be thin in order for it to roll well.

- A Sponge Cake (warm from the oven)
- A tea towel OR a sheet of baking paper bigger than your cake (1cm around the edge at least)
- Icing Sugar
- Knife
- Filling (Jam, Buttercream - anything)


1) Dust your tea towel with icing sugar.
2) Flip the cake onto the tea towel (make sure its near the edge so it'll be easier to roll) and peel of the baking paper
3) Sprinkle with icing sugar
4) Score a line about an inch away from the edge of the cake (makes it easier to roll)
5) Roll the cake with the tea towel keeping it tight but being careful not to crack it
6) Leave the cake on a wire rack to cool for about 10 minutes
- You can make the chocolate buttercream while waiting.

7) Unroll the cake and spread your filling on to the cake but being careful to leave a 1 inch border around the cake (so the filling won't leak out when you roll it back up)
8) Reroll the cake
9) Coat in icing
10) To make it look like a log, take a fork and make different waves along the cake :)
11) Decorate with plastic decorations or white icing as snow or dust with icing sugar

Aaaannnnd, ENJOY!

Merry Christmas and Happy New Year!

Sunday, October 20, 2013

Apple Cinnamon Cupcakes

Hey guys! So I haven't done a post in aaagggeees! But anyway, I made Apple Cinnamon Cupcakes recently - and they are HEAVENLY. Just a few tips though, I made mini ones, so they bake for 15 minutes instead of 25. Also, if you would like big juicy chunks of apples in your cupcakes, you should make them at least around 1cm thick or so. The batter turned out very thick, but trust me, it is absolutely delish! I made mine without any icing, but I do have the recipe for icing if you need it (I haven't tried it out yet though - Its a Cinnamon Buttercream - Sounds good) These are very simple, and the only part that takes the most time is chopping up the apples :)


2 cups self-raising flour, sifted
1 cup sugar
1/2 tsp cinnamon (you can put more if you like - depends on your taste)
Pinch of salt
1 egg
1 tsp vanilla
3/4 cup milk
1/3 cup oil
1 cup apples, chopped (doesn't matter what kind)


1) Preheat oven to 180 C
2) In a bowl, whisk to combine flour, sugar, cinnamon and salt.
3) In another bowl, combine egg, milk, vanilla, oil and apples
4) Fold wet ingredients into the dry ingredients using a spatula
5) Fill each paper cup to just a little bit over 2/3. Put into the oven for 22- 25 minutes (15 minutes for mini ones)



1 cup butter, softened
4 cups powdered sugar (you can cut it down)
1 tsp cinnamon
5-6 tbsp milk (enough milk to make your desired consistency)


1) Whip butter with electric mixer until light and fluffy
2) Add powdered sugar, cinnamon and milk

NOTE: After icing cupcakes, you can sprinkle some cinnamon on top to make it look pretty :)


Wednesday, September 18, 2013

Perfect French Macarons

These macarons look sooo good and the recipe for them is actually quite straightforward. They taste really good, but sadly, are quite hard to get the perfect shell and shape - and taste. I made them once, and it turns out that the pink dye I was using (the macarons were meant to turn out a nice baby pink) was very strong, and even with 1 drop, my macarons turned from beautiful baby pink to artificial neon pink (which doesn't look very appetizing on macarons). So just make sure you know how strong your dye is.....oh, and also, mine also turned out very sweet so you should alter the sugar value depending on what kind of flavor you like... enjoy!

2 1/2 tbsp sugar
1 cup powdered sugar
3/4 cup almond flour
2 egg whites, thawed (be careful when beating egg whites - they're really tricky, cos if you overbeat them...bad things will happen)
Food color (whatever color you choose - remember to slowly put 1 drop first, then check if the color is right)
For serving:
Strawberry Jam or Buttercream

1. In a bowl sift the almond flour and icing sugar. Whisk both until well combined. Set aside
2. In a mixer add the egg whites and on low speed, beat for around 3 minutes or until frothy (this is the part where you have to be careful) Add the sugar and continue to beat until it creates stiff peaks. Put the food coloring and beat till well combined and evenly mixed.
3. Put 1/3 of the egg mixture into the flour mixture and fold in until just combined. Add the rest of the egg mixture and fold in with gentle strokes (about 50 strokes) until evenly combines. DO NOT OVER OR UNDER MIX
4. Fill this into a piping bag with a round nozzle and pipe them onto a parchment line baking-sheet. Tap the tray to remove air bubbles. Let them sit for about 20 minutes (they will form a shell). Meanwhile, preheat oven to 300 F.
5. Bake in the oven for about 15 minutes. Remove from oven and let them cool for 10 minutes.
6. Apply frosting or jam on to the flat side of one of the macarons and then stick another macaron on with both flat sides sticking onto the frosting/jam.

Recipe from:

Monday, July 29, 2013

Jumbo Chocolate Chip Cupcakes

This classic delicacy is sure to get you hungry for more. Gorgeous great cupcakes, and ever so chocolate-y chips mixed into one!

100g butter
100g sugar
2 large eggs
150g self-raising flour
100g choc chips

1) Preheat oven to 190 C.
2) Put butter, sugar, eggs, and flour in a large bowl and beat until smooth.
3) Fold in choc chips
4) Bake for 20-25 minutes or until well risen and golden brown.

Friday, July 26, 2013

Gingerbread Men Cookies

One of my favorite Christmas treats. I mean, what's Christmas without gingerbread men?? SO warm and cosy, soft and delicious, this is truly a festive treat. Whats also really good about it is that the dough does not need to be chilled before rolling it out so if you're the not-so-patient-to-wait-for-the-dough-to-chill person, then this recipe is definitely for you! This recipe involves alot of using your hands so make sure to wash them first :)

(Makes 15-20)


350g plain flour
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
100g butter (at room temperature)
175g soft brown sugar
1 egg
4 tablespoons golden syrup


1) Preheat oven to 180 CSift the flour, baking soda, ginger and cinnamon into a bowl

2) Rub in the butter with your fingers until it looks like bread crumbs (it gets a bit messy so you might want to wear a apron if you have one)
3) Add the sugar
4) Ina seperate bowl mix together the egg and syrup. Add this to the flour mixture. Mix together using your hands until it forms a dough.
5) Put a dough onto a floured surface and gently roll it out until about 3/4 cm thick. Cut out shapes using a cookie cutter and place onto a baking tray.
6) Bake for 10-15 mins

Thursday, July 25, 2013

Light Chocolate Mousse

Light chocolate mousse

A rich, frothy, creamy dessert filled with heavenly goodness. This is really easy to make, and tastes sooooo good. I made it and it looked really fab but the only problem was that when I mixed the gelatine and water, I didn't mix it fast enough and so the gelatine kinda turned into jelly - I mixed it into the rest of the mixture (remember to do all the steps after the gelatine reasonably quickly - cos you don't want your gelatine jelly-fying up like mine) and it turned out fine :)

(Makes 6)

- 1/2 cup boiling water
- 2 teaspoons powdered gelatine
- 2 tablespoons cocoa powder
- 4 eggs, seperated
- 1/3 cup caster sugar

1) Combine water and gelatine in a bowl. Whisk with fork until gelatine has completely dissolved. Stir in 1 1/2 tablespoons of cocoa powder. Set aside to cool for 10 minutes.
2) Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating until meringue is thick and glossy. With mixer on high speed, add egg yolks, one at a time, beating well after each addition.
3) Slowly pour gelatine mixture into egg mixture (make sure both mixtures are both at room temperature) beating constantly until well combined. Spoon mixture into 6 serving cups. Refrigerate for 4 hours or until set and chilled. Dust with remaining 1/2 tablespoon cocoa.

Recipe from:

Wednesday, July 24, 2013

Blueberry & Peach Meringue

Baked blueberry and peach meringues

This recipe is so quick and easy to make, with only 5 ingredients needed. A burst of sweetness from the meringue and then a fresh fruity flavor from the peach and the blueberry.
When beating the egg whites to make the meringue, make sure that everything the egg whites will touch is dry. This is very important so make sure your beater is fully dry, and your bowl.

- 2 egg whites (at room temperature)
- 100g (1/2 cup) caster sugar
- 250g drained canned peaches in natural juice
- 125g thawed frozen blueberries
- 2 tablespoons almond meal

1) Preheat oven to 220 C
2) Use an electric beater to whisk eggs whites until firm peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves and mixture is thick and glossy
3) Combine peaches, blueberries and almond meal in a bowl. Spoon fruit mixture among four 185ml capacity ovenproof ramekins and top with a dollop of meringue. Bake in oven for 7-10 minutes or until golden. Serve immediately.

Tuesday, July 23, 2013

New York Cheesecake

New York cheesecake

A Big Apple classic topped with strawberries cooked in sweet wine. Sweet, creamy and topped with soft, syrupy strawberries, this classic is a slice of heaven.

- 400g plain digestive biscuits
- 150g butter melted
- 750g cream cheese
- 215g caster sugar
- 2 teaspoons finely grated lemon rind
- 2 teaspoons vanilla extract
- 3 eggs
- 185ml thickened cream
- 60ml fresh lemon juice
(For the topping - strawberries)
- 500g strawberries, washed, hulled, halved
- 250ml dessrt wine or sparkling wine
- 2 tablespoons caster sugar

1) Preheat oven to 160 C
2) Line the base and side of a 23cm pan with non-stick baking paper
3) Process biscuits in a food processor until finely crushed. Add melted butter and process to combine
4) Transfer to pan and spread biscuit mixture over base and side of pan leaving 1cm at the top of the pan. Cover with plastic wrap and place in fridge for 30 mintues to chill
5) Meanwhile, use beater to beat cream cheese, sugar, lemon rind, and vanilla in a bowl until smooth. Add the eggs, 1 at a time, beating well after each addition until combined. Beat in thickened cream and lemon juice.
6) Pour cream cheese mixture over biscuit base. Place pan on baking tray and bake for 50-60 minutes or until almost set in the centre. Turn off the oven but leave the cheesecake in the oven, with door ajar for 2 hours or until cooled completely. Place in fridge overnight to chill.
(For the topping)
1) Stir strawberry, wine and sugar in a saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer for 2 minutes or until strawberry softens slightly. Set aside to cool completely.
2) Place onto chilled cheesecake and serve :)

Recipe from:

Monday, July 22, 2013

Baking Tip #2

When a recipe says to ice a cupcake or something with a piping bag, you don't actually have to have one. Sure, its the best to use, but if you don't have one, or don't want to use an expensive piping bag, this method is a easy alternative.

1) To start get a ziploc bag or a bag of similar properties (the rectangular shape)

2)  (If you have a tip that can be used put it in through the opening of the bag and cut the tip so it can pop through)

3) Fill the bag with the icing.

4) Snip the tip.

5) And ice!

You also want to make sure to hold the piping bag like the picture above to get the full control.

BTW, NONE of these pictures are mine, they were all found on GOOGLE :)