Sticky date cake

Sticky Date Cake – Soaked In Delicious Toffee Sauce

Sticky date cake

The perfect combination of the richness of dates and the sticky sweetness of the toffee sauce will make you fall in love with this cake instantly!  Make this juicy cake to celebrate any occassion and you will never fail to disappoint your guests.

Rustle this up just the day before, allowing all the flavours and juices to infuse properly.  Serve the daintily-cut, traingle cake pieces  with a pool of toffee sauce all around it. Heavenly!

With its rich flavours, dense sponginess and the thick toffee sauce that melted through all the layers, make this cake a comfort and a joy to taste during cold winter months.  You can even serve this to your family and friends at family gatherings during Christmas time.   Incredibly, to make the cake batter, you don’t even have to take the electric cake mixer out as the batter is cooked on the stove, resulting a very dense and flavourful texure!   So, make it today and enjoy the luxury taste of this exotic cake!

Ingredients needed :

Wet dates (de stoned)250g
Self raising flour150 g
Brown sugar150 g
Margerine/Cake spread/Butter melted65 g
Bicarb powder1 tsp
Water1 cup
Salt3 pinches
For the toffee sauce
Brown sugar5 tbsp
Margerine or butter3 tbsp
Milk3 tbsp
Salt1 pinch

Let’s make it :

  • Cut the dates into small pieces
  • Place the date pieces and water  into a deep pan and bring to boil – (3-4 mins) Do not over boil as the dates will become a sticky pulp.
  • Switch the flame off and add 1tsp of bicarb and mix well
  • Add Sugar and stir until dissolved
  • Next add margerine and give a good mix
  • Beat the 2 eggs lightly and add to the mixture
  • Add the flour little by little while mixing gradually
  • Finally,  add a drop of lemon juice and vanilla and mix until everything combines properly
  • Pour the batter onto a round cake tray (line up the tray with parchment paper or rub butter and dust with flour)
  • Keep aside for 15 mins for all the flavours to incorporate properly
  • Bake in the lower rack of the oven for 20 mins under 180C degrees
  • After 20 mins stab a skewer and check if it comes clean.  If not, keep in the oven for a little longer
  • Keep the cake to cool off completely in the tray itself
  • Once cooled off, take the cake out slowly and remove the linning and stab with a skewer in several places

Now make the Toffee sauce

  • Add 5 tbsp of sugar into a thick bottom pan and switch the flame on to medium
  • Let the sugar turn golden
  • Add butter immediately and give a good stir
  • Then add milk and a pinch of salt and stir under low flame until the sugar crystals melt and turn into a thick sauce
  • Take off  the flame and keep to cool
  • Pour half of it over the cake letting the sauce run through the holes
  • Smear more sauce all over the top
  • Leave the cake overnight for the best taste!
  • Drizzle the rest of the toffee sauce over the cake slices and serve
  • Yum! Yum!

Bosh the oven for best bakes
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Christmas log cake

Yule Log Cake – Christmas Yule Log Filled With Butter Icing

Yule Log 🎄is a very special part of Christmas celebrations dating back to medieval times.  In the yester years, around Europe, this tradition was one of the highlights during Christmas time.   An entire tree was carefully chosen and cut down, cleared of all branches and brought to the house.  Then one side of it would be placed in the fire hearth while the the rest of the log would be lying in the room.  Then the tree would be lit up by the remains of the last year’s log and slowly fed into the fire through the Twelve Days of Christmas bringing such cosy warmth and festive spirit to the family.

Making this chocolate Yule Log cake,  which is filled with buttery chocolate icing, is easy and fun!  I particularly loved decorating it, giving it a real Christmacy appearance; fixing a few holly leaves on the top with red berries and dusting it with icing sugar to make it look like snow flakes made my heart swell with glee!

So, lets gather the following ingredients and get on with making this delicious cake before the Christmas day dawns.

For the cake you will need;

 Plain Flour 50 g
 Sugar (white caster or soft brown sugar) 120 g
 Eggs 3
 Baking Powder 1 tsp
 Corn Flour 2 tbsp
 Cocoa Powder 1 & 1/2tbsp
 Salt 2 pinches
 Vanilla1/2 tsp

For the butter icing

 Icing Sugar 200 g
 Margarine or spread 100 g
 Vanilla and a few drops of lemon juice 
 Cocoa Powder 1 & 1/2tbsp
 Fresh Milk 1 tbsp

Let’s make the cake 

Set the Oven to 180 C

Beat it

  • Seperate the egg whites and yolks carefully (not even a drop of yolk should be in the whites)
  •  Beat the egg whites using an electric hand mixer, in high speed for 2 mins until peaks appear
    • Add sugar in three times while beating in high speed for 1 min (Never drop all the sugar at once)
    • Add egg yolks and beat for 2 mins
    • Add chocolate powder, baking powder, corn flour and plain flour together and sieve on to the batter
    • Add salt and vanilla
    • Do not use the electric mixer at this point.  Fold the flour using a spatula until the batter becomes creamy.

    Prepare the tin

    • 12″ x 10″ size swiss cake tin is the right size for the sponge
    • Line up with a parchment paper

    Prepare the parchment paper for rolling the cake

    • Lay a wide parchment paper on a  kitchen towel
    • Sprinkle granulated sugar and keep it ready for rolling out the cake


    • Spread the sponge batter on the tray
    • Lift and drop the tray twice on the kitchen top for the batter to settle evenly
    • Bake in the middle of the oven for 15 mins

    Take the cake out of the oven

    • Lay the cake face down on the sugar sprinkled parchment paper
    • Sprinkle some water on to the linining parchement paper, so that it comes out easily.  Peel it off gently

    Roll out

    • While the cake is still very warm, roll out the cake with the parchment paper
    • Leave it to cool off completely for 1 hr.

    Let’s make the butter icing

    • Mix 200g of icing sugar and 1 & 1/2 tbsp of cocoa powder and seive on to 100g of  margerine/spread and beat it in high speed for 2 mins
    • Add 1 tbsp of fresh milk,  vanilla and a few drops of lemon juice
    • Beat altogether until creamy
    • Chocolate butter icing is ready to use!

    (You can make an extra batch of butter icing and keep it in an air tight plastic box in the fridge for future use.  For the next cake, place the box of icing in the microwave and heat up for 15 seconds to melt it and spread on the cake)

    Ice it

    • Open the cake flat on a tray
    • Spread a thick layer of butter icing
    • Roll it gently
    • Smear a generous amount of chocolate butter icing on top
    • Run a fork across the surface, making it look like a real log!
    • Dust with icing sugar
    • Decorate to your heart’s content and bring your inner Christmas spirit out!
    Christmas log cake

    Merry Christmas Everyone!

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    Beetroot Rice – A Colourful And Healthy Rice Dish For Kids

    Beetroot rice

    Serve this pretty dome of Beetroot rice with full of flavours to any kid with fussy eating habits and witness how delightfully he will polish the plate off in minutes!  Make a cheerful food art blending several other colours and kids will go crazy!

    This is definitely a very clever way to include beetroot into your kid’s diet.  The vibrant glossy red colour, the natural sweetness of beetroot and the most uncomplicated way of making it preserves all the goodness, flavours and colour in the dish.

    What is special in this recipe is that it tastes simply the best on its own without any accompaniment.  However, I add a sliced boiled egg and scatter some poppadums when I serve older kids.  For little ones, just serve as uncomplicated as it is!

    Gather the following ingredients:

    Cooked Rice 1
    Beetroot 1 large or 2
    Onion 1
    Garlic 3 cloves
    Olive oil or any kind of oil 1 tbsp
    Butter 1/2 tbsp
    Curry Leaves (optional)
    Salt and Pepper powder

    Let’s make :

    • Grate the beetroot finely (Use a fork to hold the pieces to make it easier)

    • Heat oil in a wide wok
    • Saute’ chopped onion
    • Add chopped garlic and stir fry a little
    • Break the curry leaves into small pieces and drop
    • Add all the grated beetroot and stir fry a minute
    • Add salt and pepper powder
    • Drop a dollop of butter for a buttery taste (You can omit this for a more healthier version)
    • Add rice little by little while mixing rapidly
    • Give a good mix and adjust the taste
    • Serve in a bowl or as a dome on a pretty plate
    • Yum!

    Beetroot rice

    Diwali tuti fruiti laddoos

    No Ghee Diwali Semolina/Sooji Laddoos – Tuti Fruiti For A Festive Look

    Diwali Sweets

    These Semolina laddos are so easy to make; you can rustle them up just before Diwali.  I deliberately avoided ghee in this recipe, because  all Diwali sweets contain ghee, the staple in making Indian sweets.

    This whole process takes less than 15mins.  You can double up the amount and make a larger quantity and store in the fridge for a couple of days ahead of Diwali.

    I added tuti fruiti to give it a cheerful festive look and to make them stand out from other usual sweets.  Also, kids will love the colourful look and the dainty sweetness of tuti fruiti along with the creamy taste of the laddoos.  In place of tuti fruiti, you can add butter roasted cashews, almonds or sultanas.

    Wish you all a very happy Diwali!

    You will need the following ingredients to make these:

    Corse Semolina / Sooji 1 full cup
    Castor Sugar(if you are taking granulate sugar grind until smooth) 1/2 cup
    Milk 3 tbsp
    Butter 2 tbsp
    Salt 2 pinches
    Tuti Fruiti
    Cardamom powder 2 pinches
    Vanilla 2 drops

    Let’s Make :

    • In a heavy bottom pan melt butter
    • Add semolina and fry for 5 mins
    • Add sugar and stir a couple of mins
    • Mix cardamom powder, vanilla and Salt
    • Add milk gradually while mixing everything rapidly under a very low flame
    • When all comes together empty it into a bowl
    • Before it cools down add a handful of  tuti fruiti and quickly make balls
    • Decorate with more tuti fruiti sprinkled on top
    • Keep aside for 1/2 hr and they will be ready to devour

    No mixer chocolate cupcakes

    No Mixer Chocolate Cupcakes – Easy Peasy Glorious Cupcakes

    No mixer chocolate cupcakes

    Making cupcakes cannot be easier than this!  And, getting the utmost sponginess, the intensly chocolaty flavour and the eye popping beautiful glazed chocolate icing are all a great big bonus!

    Try this out today and you are sure to get addicted to both the taste as well as the easy method of making it!

    The best part of making these glorious cakes is that you don’t even have to take your electric hand mixer out.  Hence, no extra washing up and storing all back!  Just by mixing all the ingredients, you get the right consistancy, tempting colour and the most satisfying taste of a luxury cake!

    Let’s make them with a smile!

    You will need:

    Self Raising Flour 250 g
    Margerine or Baking spread (I used Stork baking spread) 250 g
    Caster sugar 250 g
    Eggs (large) 2
    Milk 1/2 cup
    Cocoa Powder 3 tbsp
    Baking powder 1 tsp
    Salt 4 pinches
    For the icing
    Icing sugar 150 g
    Margerine 75 g
    Cocoa Powder 2 tbsp
    Milk 2 tbsp
    Vanilla essence 1 tsp

    Let’s make :

    • Pre heat the Oven at 180 C Gas mark 4

    Easy to follow oven tempreture conversion chart :

    • In a heavy bottom pan, place milk, margerine, sugar, cocoa powder and salt
    • Heat until all melt into a chocolaty sauce, being careful not to let it boil.  When everything comes together as a sauce take out from the flame.

    • Mix baking powder and flour together and sieve on to a bowl
    • Using a fork, whisk the eggs until frothy
    • Now slowly pour the chocolate sauce on to the eggs and mix well

    • Add the liquidy chocolaty mixture on to the flour while rapidly mixing
    • Mix with a wooden spoon or a spatula until no lumpy bits remaining
    • The mixture will be very watery.  Keep aside for 15 mins until it turns into a thick sauce

    • Pour on to silicon cupcake cases, paper cupcake cases or just rub butter and dust flour the muffin tray and carefully pour the batter leaving a little space from the top allowing the cake to rise

    • Bake in the pre- heated oven for 15-20 mins  (Important : never open the door of the oven in the initial 10 mins)

    • Take out the cupcakes and place on a tray to cool off completely

    Now make the chocolate icing

    • Melt all the ingredients mentioned under ‘Icing’ in a heavy bottom pan until everything comes to a runny liquid. This is a very quick task.  do not boil or over heat
    • Leave to cool

    • Pour over cupcakes

    • Decorate with white chocolate and milk chocolate shavings
    • Place all the cupcakes in a tray and stick in the fridge for the icing to settle
    • After 1/2 hr your cupcakes are ready to devour!
    • Store in an plastic box in the fridge

    Nasi Goreng

    Nasi Goreng – Delicious Homemade Indonesian Fried Rice

    Nasi Goreng-Indonesian Fried Rice

    nasi goreng

    This glorious rice dish belongs to traditional Indonesian cuisine.

    Indonesian mothers used to serve this dish as breakfast by using the leftover, cold rice from the previous night’s dinner.  It’s indeed a very clever way to give the leftover rice a glorious, colourful and a scrumptiously flavourful finishing!  Other cultures in the same region soon started embracing this dish and loved serving it as a main meal or make large potions at family gatherings.

    Adding prawns to this dish proves to be a perfect culinary ingenuity, as seafood and rice go just so well together. Yet, the secret of the addictive delicious taste and the tempting colour stem from the homemade chili paste (Recipe is given below).  The savoury taste of shrimp,  blended with the subtle sweetness of soy sauce and sugar with the right quantities of  chili flakes, ginger and garlic get a delicious twist that no other food enhancer could ever come closer.

    You can make the chili paste in a larger quantity  in advance and store in the fridge for future use.  Also, by making the chicken and prawns as well as cooking the rice the previous day, could save a lot of time.

    So, Let’s make it;

    You will need the following Ingredients:

    Basmati rice 2 & 1/4 cups
    Chicken (cut into bite size pieces) 500 g
    Large prawns 250 g
    Carrots (cut into thin stripes) 1 cup
    Leeks (thinly cut) 1 cup
    Onion 1 large
    Ginger and Garlic ( chopped)  
    Green chili 1 large
    Sauces :  
    Chili sauce 4 tbsp
    Soy sauce 3 tbsp
    Ketchup 1 tbsp
    Oyster sauce 1 tbsp (optional)
    Chili paste 4 tbsp

    Best Wok for the job!

    1st Step –  Make the Chili paste

    While experimenting on this great taste bud winner, I came across a method to minimize the amount of oil used in it  Instead of deep frying all the ingredients as everyone usually does,  I stir fried each one separately, using as less as a teaspoon of oil.

    Surprisingly,  the taste was supreme, despite not being drenched in oil like many available brands in the shop shelves.  If you once make it at home, you will never buy any supermarket brands.  Loving the fresh and utterly flavourful homemade taste of this chili paste, I ended up making a full jar of it and stored in the fridge.  It will sit in the fridge fresh and aromatic for about a month if I am not tempted to add it to my various rice dishes.

    You will need the following ingredients to make this:

    • 1 cup of shrimp
    • 1 cup of thinly chopped onions
    • 1 tsp of sugar
    • salt
    • 1 tbsp Soy sauce
    • 1 tbsp Ginger and garlic freshly chopped
    • 2 tbsp of chili flakes or crushed dried red chili

    Make it:

    • In 1 tsp of oil fry the shrimps and keep aside
    • Add a drop or two oil into the same pan, fry onions and keep aside
    • Fry the chili flakes in another few drops of oil
    • Add ginger and garlic cut into thin pieces
    • Add soy sauce, sugar and salt
    • Crush all into a past using a hand blender
    • Check the taste and add salt or sugar a bit more if needed
    • Chili paste is ready!

    2nd Step – Chicken and Prawns stir fry

    Mix all the following ingredients and marinate Chicken and Prawns. Keep aside for 2 hours (Prepare  this on the previous day to save time)

    • Chili powder 1tsp
    • Curry powder 1 tsp
    • Ginger and garlic grated or paste 1 tbsp
    • Soy sauce 1 tbsp
    • Salt and Pepper powder
    • Turmeric 1/2 tsp
    • Lemon juice 1 tbsp

    Stir fry the chicken and keep aside

    Stir fry the prawns and keep aside

    3rd Step – Scramble the eggs


    • Scramble the 2 eggs with a little salt and pepper and keep aside

    4th Step – Prepare the rice

    • Wash the rice and leave in a bowl filled with cold water for 20 min
    • Drain water and fill with fresh water just above the rice
    • Add a few drops of oil, 4 cloves, a cinnamon stick, a few cardamoms and a few sprinkles of salt
    • Cook under medium flame until fluffy
    • Open the lid, add a 1tsp of butter and fluff up the rice
    • Keep aside to cool off completely

    (Make this on the previous day and place in the fridge)

    5th step – Let’s fry up all together

    • Slice the carrots, leeks and onions, slit a green chili, chop garlic and keep aside

    • In a large wok, add 2tbsp of olive oil and saute the onions along with garlic and green chili

    • Add the whites of leek and carrots.  Stir fry until soften

    • Add chicken, prawns and egg scrambled.  Toss a few times and push all to a side

    • In the middle of the wok add all sauces ; soy, chili, ketchup, oyster
    • Let the sauces boil a little while and add 3 tbsp heaps of Chili paste and a bit of salt
    • Rapidly mix under high flame for a short while

    • Toss the green part of leek to the well mixed meat, prawns and veggies

    • Add rice while rapidly mixing under high flame

    • A few minutes rapid tossing and mixing will bring all together
    • Adjust the taste at this point (Add more chili paste if you desire a fiery taste)

    • Make a perfect bullseye by dropping the egg to a little deep frying pan and cooking it under a very low flame
    • Repeat with the other eggs

    • Now scoop enough rice to fill a dome shaped cup, flatten tight and place a plate on the top
    • Turn upside down and release the cup gently
    • You will have a pretty dome of Nasi Goreng in the middle of the plate
    • Serve hot with a bullseye placed on the top of the dome

    Nasi Goreng
    Tefal Wok
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    Wine biscuits

    Linguas De Veado / Wine Biscuits – Melt in your mouth biscuits

    wine biscuits

    These little sweet and crunchy biscuits are called “Linguas de veado” in Portuguese.   Quite interestingly, when translated into English it means ; Butter cookies in the shape of a large tongue.  However, I made them round so that they are easier to pop into the mouth and crunch away in seconds!

    Super easy to make and they all will vanish in a jiffy.

    Try the recipe today and you will be making this again and again.

    What you need:

    Egg whites  3
    Icing sugar  120 g
    Margerine or butter (melted)  120 g
    Plain flour  120 g
    Salt  3 pinches
     Vanilla 1 tsp


    Set the Oven to 160 C

    Cream it

    • Clean wipe a wide bowl perfectly dry to beat the egg whites
    • Pour the egg whites and beat until frothy.  This will take  2- 3 mins
    • In a seperate bowl beat butter and icing sugar until creamy
    • Now add the butter and sugar cream to the egg whites
    • Add Plain flour
    • Add salt and vanilla
    • Give a good stir and bring all together using a wooden spoon or a spatula


    Pipe it

    • Pour the batter into a piping bag
    • Pipe disc shapes on to a non-stick baking tray or a tray lined with parchment paper
    • Stick in the oven for 15 mins
    • or the edges of biscuits turn into a lovely golden colour
    • Take out of the oven and let the biscuits cool down on the tray itself

    linguas de veado

    • Give a little nudge to the biscuits with a spatula and they will slide off
    • Ready to gobble down three at a time!

    banana and walnut cake

    Banana And Walnut Cake – Better Than Starbucks’s

    This beautiful cake with delicious fruity twist is a classic treat that you would love to make again and again to share with your friends and family.  The taste and scent of bananas and the crunchiness of walnuts is a real temptation!

    While trying to make something similar to Starbucks’s banana and walnut cake, I ended up creating something far better and simply irressistable, much to my delight and utter surprise – and of my friends.  Adding golden syrup, milk and lemon juice on impulse didn’t disappoint me, as they all nicely blended into a fountain of flavours, highlighting the taste of bananas.

    Over-riped bananas with black patches on the skin are the best for this cake, as they are high in flavour and moisture, which in turn gives a delicious scent and taste to this cake.  Also, do not forget to add brown sugar as it gives a beautiful broze browen colour to the cake

    Let’s gather the necessary ingredients to make it:

     Over riped bananas  2 large
     Soft brown sugar  170 g
     Margerine or butter (under room temp)  150 g
     Self raising flour  225 g
     Eggs  2
     Fresh milk  2 tbsp
     Golden syrup  1 tbsp
     Salt  3 pinches
     Lemon juice  1 tsp
     Bicarbonate of soda  1 & 1/2 tsp
     Walnuts crushed (extra handful for sprinkling on the top)  60 g
    Golden syrup  1 tbsp

    Let’s make :

    Set the Oven to 180 C

    Mash the bananas

    • Using a fork gently mash the bananas and keep aside

    Cream the batter

    Kitchen Essentials


    Perfect appliance for the job! Reliable, durable and the best kitchen-mate!

    • Cream margerine with sugar using the electric hand or stand mixer
    • Add eggs one at a time,  beating after each addition
    • Beat for 2 mins until creamy
    • Add the mashed banana and beat just one round
    • Add salt and bicarb to flour and sieve on to the batter
    • Add lemon juice and vanilla
    • Add golden syrup
    • Using a wooden spoon or spatula, mix all into a smooth batter
    • Add crushed walnuts and give a good mix with the spoon

    Tray it 

    • Best choice is the classic loaf tray for this cake

    • Rub butter inside walls of the tray and sprinkle flour until all sides are coated or lay a parchment paper
    • Spoon the batter into a loaf tin
    • Sprinkle a handful of crushed walnuts on the top

    Bake it

    • Place in the  bottom shelf of the oven as this is a very wet cake
    • Bake for 30 – 40 mins or when stabbed with a skewer, it should come clean
    • After 1/2 hr, if the top of the cake is browned but the middle is still soggy, cover the top with a foil paper or baking sheet and bake further more
    • After 40 mins stab a skewer into the middle and check if it comes clean
    • Take out of the oven
    • Let the cake rest in the tray itself for 10 mins
    • Take out and wrap with a foil paper and keep until it cools down completely (This will evenly distribute the warmth and make the cake moist)

    Serve it

    • Take a long bread knife and dip it in boiling water for 2 mins. Wipe the water  (This will prevent the cake from crumbling while cutting)
    • Now cut the cake into dainty slices very gently as the walnuts can come between the knife
    • Serve with a hot cup of coffee or tea
    • Enjoy!

    Red Nose Day Cup Cakes – Pretty cupcakes with facial expressions

    Creating these pretty cupcakes for the Red Nose Day charity cake sale held by my little son’s school gave both of us unlimited fun.  The delight in my sons’s eyes told me that all the time and energy spent on those never gone wasted.

    You can see the moods created on top of the iced cupcake to imply that expressions are unique to us, humans : Cool faces, mild faces, wild faces, glamours faces with pouting lips and guys with cool glasses and some sad faces with a single tear dropping.  You can set your creative ideas to take over and enjoy doing something unique and beautiful.  After all, it’s all for a good cause.

    I used ready to roll icing in different colours to make the features of the faces.  You can simply kneed the icing and roll it out to make any shape, just like the playing clay.  You can even cover the whole surface of the cupcake with a layer of this icing, cut into shape which is quicker and easier but the cake won’t taste good.  Delicious home-made butter icing (recipe given below) spreaded liberally on top could taste the cake heavenly!   After all, the cakes should not only look pretty but also taste  delicious in every bite.

    You can even decorate similar type of cakes for any party or just to amuse your little ones.  They will love to join in making them too.

    I normally bake the cupcakes on the previous day and let them cool completely.  Next day, you have all the time and energy to spare for decorating them elaborately.  If you couple both on the same day, you could be too tired to launch yourself in decorating them at ease.

    So, let’s start,

    You will need the following items:

    Self Raising flour 250 g
    Margarine or butter softened (30 secs in the microwave ) 250 g
    Caster sugar 250 g
    Eggs 4
    Milk 1/4 cup
    Lemon juice and Vanilla essence 1  tsp each
    Salt 3 pinches










    Let’s make them: Set the oven to 180 C . (Temperature conversion is given under Tips)

    • Beat butter and sugar together until creamy, using an electric hand mixer (3 mins)
    • Add eggs, one at a time. Make sure you beat well after each addition for 1/2 min
    • Add vanilla essence,  lemon juice  and beat for two rounds.
    • Mix baking powder to flour and salt and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
    • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
    • Add milk and mix well.
    • Your cake batter is ready now.

    Fill the cupcake cases and bake now:

    • Fill the paper cupcake cases 3/4 th with the batter, leaving space for cakes to rise.
    • Place the cakes in the cupcake tray.


    • Pop it in to the oven.
    • Bake for 13-20 min.
    • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.
    • Take the tray out of  the oven and let it rest for 10 mins.
    • Slowly remove the cupcakes from the tray and place them on a cooling rack.
    • Let the cakes cool off completely  !!!

    Let’s make the butter icing now :

     Icing sugar (seived) 300 g
    Butter or Margarine 125 g
    Lemon juice 1/2 tsp
    Milk 1 tbsp
    Vanilla a few drops

    Let’s make the icing:

    • Cream up all together using an electric hand mixer
    • Spread a layer of icing flat on the top
    • To decorate you can opt for any kind of sweets ; smarties, m&m, jelly babies, sprinkles
    • To set features like those below, roll out different coloured royal icing and arrange on the top
    • Your pretty cup cakes are ready
    • Have a happy Red Nose Day!

    Classic Swiss roll – Valentine’s day special

    Price: £99.00
    Was: £179.99

    Gorgeous as it looks, this Swiss sponge roll is a real beauty that should win the crown !

    As the Valentine’s day is around the corner, I painted a few hearts on the sponge to display a festive notion relevant to the occassion; you  need some liquid food colouring and a good quality paint brush to paint a simple design on the cake.  Quite an easy tip but the enhanced appearence is a real winner of hearts!

    So, let’s make this beauty and bring a special glow of love to this Valentine’s day!

    Get ready with the following ingredients ;

    For the cake

     Plain Flour  50 g
     Sugar (white caster is best)  120 g
     Eggs  3 whites and yellows seperated
     Baking Powder  1 tsp
     Corn Flour  1 tbsp
    Yellow food colour 3 drops (optional)
     Salt 3 pinches ( this is a must to take the blandness of egg whites away)
     Vanilla  1 tsp

    Let’s make the sponge roll first

    Set the Oven to 180 C

    Beat it

    • Seperate the egg whites and yolks carefully
    • Beat the egg whites using an electric hand mixer, in high speed for 2 mins until it gives peaks

    • Add sugar in three times while beating in high speed.  1 min
    • Add egg yolks and beat for 2 mins

    • Add  baking powder, corn flour and flour together and seive on to the cake
    • Add salt, yellow food colouring and vanilla
    • Do not use the electric mixer at this point.  Fold flour using a spatula until the batter comes creamy.

    Prepare the tin

    • 12″ x 10″ size square tine will be the right size for the sponge
    • line up with a parchment paper
    • Grease with butter for easy peeling off

    Bake it

    • Spread the sponge batter in the tray
    • Lift and drop the tray twice on the kitchen top to evenly settle the batter
    • Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake

    Prepare for rolling the cake

    • Lay a wide parchment paper on a  kitchen towel
    • Sprinkle granulated sugar and keep it ready for rolling out the cake

    Take the cake out of the oven

    • As soon as the cake is out of the oven, let it cool enough to touch and carefully lay it face down on the sugar sprinkled parchment paper
    • Sprinkle some water on to the linining parchement paper, so that it comes out easily.  Peel it off gently

    Roll out

    • Now, while the cake is still very warm, roll out with the parchment paper

    • Leave it to cool off completely for 1 hr.


    • Once the cake is cooled off,  open it flat on a tray

    Options for filling the sponge roll

    strawberry jamOption 1 – Simple but delicious

    • Strawberry jam – homemade or good quality supermarket brand

    I have used here my delicious homemade strawberry jam.  Recipe, given below:

    Spread a generous amount of strawberry or raspberry jam as a thick layer and roll the sponge, wrap with a foil and refrigirate for 1/2 hr before serving.

    strawberry jamOption 2 – beautiful and yummy

    • 50g butter or margarine, softened
    • 1150g icing sugar
    • A little milk
    • A drop of vanilla
    • Red food colouring

    Seive icing sugar and whisk all together using an electric mixer until creamy.  Spread a thick layer and roll the sponge and refrigirate for 1 hr before serving.

    strawberry jamOption 3 – Creamy and delicate

    • 1 cup full cream
    • 1/8 cup icing sugar

    Beat cream using an electric mixer while adding sugar gradually.  Spread a thick layer and on top of it a layer of strawberry jam and roll the sponge.  Cover with a foil and refrigirate for 1 hr before serving.


    • Take out 30 mins before serving
    • Slice with a sharp knife
    • Enjoy!

    Price: £99.00
    Was: £179.99