Latest order.

This week I have had two orders. To be honest this post is more about the pictures of cupcakes.

One was for a friend who was taking them down to Norfolk to a party.

Chocolate cake with vanilla buttercream topped with a chocolate heart.

The good old Mrs G - chocolate cake with peanut butter buttercream and topped with Reese's Pieces

The cookies and cream deluxe - Cookies and cream cake, with an oreo at the bottom. Topped with vanilla buttercream, an oreo, more buttercream and an M & M. The one in the middle is a cookies and cream deluxe +1, which has a chocolate covered oreo and hides a layer of chocolate buttercream too.

Rocky Road - chocolate cake with chocolate frosting topped with marshmallows, brazil nuts, malteasers and chocolate bar bits then drizzled with chocolate.
The second order was a surprise tweet that asked if I could do some animal cupcakes. It was my first attempt at animals although I have done Sesame street characters. I was really impressed with the dog more than the others. I think I need to work on the panda.

Competition Time (part 2)

I have wanted to make iced vanilla sugar cookies for ages. It seems everyone is going on about them. I've noticed them even cropping up in a few select bakeries in the UK too. There are some gorgeous examples out there of beautifully decorated biscuits. These are my first attempt and while they're not gorgeous, I certainly think they're cute. Just for the record, I did cheat. I didn't ice them in the traditional way, I just coloured some fondant and fixed the cut outs to the cookies. The pink ribbon cookies are a present for someone.

Little vanilla cookies

Medium vanilla cookies

Medium and large vanilla cookies
Small, medium and large vanilla cookies

The recipe was quite simple but the dough was really difficult to work with. I'm not going to post the recipe because I'm going to try and find a better one and do them again.

So competition time then.
Well I made far too many so the prize is the big sugar co0kie, four medium cookies and five small cookies. I've wrapped them in cellophane to keep them fresh.
The winner will be chosen at random on Thursday evening so that I can deliver them on Friday in time for Valentine's day.

I would like you to leave a comment on the blog telling me what your favourite flavour of sugar cookie would be. I personally dislike vanilla so I was considering making them almond flavoured.

Please note that we'll need to meet in Manchester sometime on Friday to pick these up.

Competition Time (part 1)

Would you like to win cake? Of course you would.


This is the cupcake for two. Either as a cake to share or just more cake for one person. To win one all you have to do is leave a comment telling me who you would share the cupcake with.

Please include your email address at the end of the comment so that I can contact you. Winners will be chosen randomly by the end of the 6th February.

I'm really sorry but the competition will be only open to people who live in easy deliverable distance of Manchester city centre, United Kingdom.

Good luck. Part 2 will be on the 8th February.

**EDIT**
I really enjoyed reading the comments on who you would like to share your cupcake with. I'll use a random number generator to select the TWO winners (www.random.org)

Comment 7 - Godders1210

Comment 4 - Chris

I seriously want you all to have cupcakes. This is why I had to up it to two winners. But as promised there will be other competitions coming up!

PB and Mrs G (part 1)

You may have heard that my mate Mrs G has a real peanut butter and chocolate weakness. So here are some chocolate cookies that I made for her. Don't they look boring.

But hold on... break one open!
They're awesome peanut butter and chocolate cookies with a peanut butter frosting filling.

I copied the recipe from a website about a gazillion years ago and i don't know where from. I know it was an American baking blog but that's all I know. Whoever came up with these - thank you!

What are these! Chocolates?
I admit they're not very professional looking. I'm not great with the chocolate finish on chocolates. But gosh they tasted nice. And in keeping with the theme...
Remember the peanut butter cookies from a few posts ago? Well I turned them into truffles. I usually make them into truffle lollipops but the mixture was too soft and fell off the sticks.

So there you have it. There will be more more episode of PB and Mrs G to follow in the next couple of weeks. I just hope that I don't over do it. I don't think our friendship will survive if I turn her off peanut butter! Nah, never happen (I hope)!

The First Cupcakes Of 2010

My first order of this year! A birthday for a friend's granddaughter.

I went for very simple chocolate cupcakes with vanilla frosting and chocolate brownie toppers. There is some pink glitter on the cakes but you can't see it properly. Actually, you can if you click on the picture.

Pineapple and Almond Upside-down Cake

Last Tuesday I came across an old Marks and Spencer magazine at my Grandad's house. I always copy recipes down but I never actually make them. I have untried recipes written down everywhere in my house. I bit the bullet and actually decided to go for it. Since I was meeting a fellow foodie - Simon, I thought I'd have someone to give me some useful concrit.


Preheat oven to 180C/350F/Gas Mark 4

Mix together 50g each of sugar and butter and spread over the base of a 22cm diameter springform tin.
Arrange seven slices of drained pineapple on top of the butter mixture.

125g butter
125g sugar
2 eggs
100g self raising flour
1tsp baking powder
50g ground almonds
a few drops of almond extract

Cream the butter and sugar until light and fluffy, gradually beat in the eggs. Sift in the flour and baking powder and stir in the almonds. Add a few drops of almond extract at the same time as the eggs if you are using it. Pour the mixture over the pineaplle in the tin and bake for 35-40 minutes until risen an firm to the touch. Cool in pan for 10 minutes and then turn out onto a wire rack.

By the way, Simon said it was nice.

Happy Australia Day

Do you know what Anzacs are?

Anzac biscuits are a sweet biscuit popular in Australasia.

Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in WWI. The biscuits were often sent to loved ones abroad because the ingredients didn't spoil easily and the biscuits kept well during naval transportation. This is probably due to the omission of eggs which were scarce during war rationing.

These biscuits seem like they're rock hard. like a hard flapjack. Due to the addition of coconut I won't be trying one.

Anzac biscuits.
6oz plain flour
5oz rolled oats
3oz dessicated coconut
8oz dark brown sugar
4oz lightly salted butter
2tbsp honey
1/2tsp bicarbonate of soda
2tsp milk

Preheat oven to 180 degrees and line two trays with parchment paper.

In a large bowl mix the flour, oats, coconut and sugar together.
Melt the butter and honey.
Mix the bicarbonate of soda into the milk and then mix into the butter/honey mixture.
Add this mixture to the dry ingredients and stir together.

Drop rounded teaspoons of mixture on the prepared trays allowing space to spread. Bake for 15 minutes or until browned. Leave to cool on the trays for 5 minutes before transferring to a wire rack.

Makes 40.


These biscuits are a gift for my friend Pete. Pete spent 13 years living in Australia and although he has lived here for a 10 (?) years, I associate Pete with Australia. He doesn't suit living in cold and wet UK, he's like sunshine and awesomeness all rolled into one. Even though I'll miss him loads I really hope he'll move back to Australia to live there again some day.

HAPPY AUSTRALIA DAY PETE!!!