I guess this recipe represents the current weather in the UK right now. It’s as cake that encompasses all of the comfort of a classic crumble – a lightly spiced brown sugar sponge cake, complete with a crunchy, yet chewy crumble topping, whilst celebrating summer with a homemade compote, fresh berries and a light and creamy swiss meringue buttercream, that almost acts as the cream you’d drench a hearty slice of crumble in after a big Sunday lunch.
One of my favourite holiday rituals to perfectly round off each day, is an early evening walk with an ice cream. My flavour of choice is usually coconut, and there’s nothing better than a big creamy scoop in a waffle cone! I’m dedicating this recipe for Lemon and Coconut cupcakes to all the helado de coco we devoured on holiday.
Often I end up having to freeze all of the overripe bananas that get left in the bottom of the fruit bowl, which is really handy for emergency banana-bread-making.
I think my love for florals stemmed (sorry) from my growing love for baking. There’s not much more beautiful than a cake adorned with fresh flowers. My favourite part of wedding-cake-baking is actually setting up at the venue and decorating the cake with an array of florals - even better when they’re edible!
I find that baking perfectly gooey brownies is kind of like waiting for avocados to ripen. That window of opportunity where they're just right is so slim. Overcook your brownies by a matter of seconds, and they go from fudgy deliciousness to dry and crumbly disappointment.
I’m a bit obsessed with pistachios - and atop these buns they add a perfect kick of saltiness to the sweet, honey caramel. Though I’d encourage you to make these in a jumbo muffin tin (mine was just £6.99 from TK Maxx), you could also make them in a round 20cm cake tin, or even make mini buns in a regular muffin pan.
These cute little cakes are a simple take on the lemon drizzle, but the grapefruit offers a perfect balance between sweet and sour (just right for my sweet tooth).
When I finally started this blog twelve months ago, it had been a long time coming. In between working full time and moving into my first home it felt like such an achievement to finally have it up and running and I knew once I started, there’s no way I’d want to stop.
Out of my rhubarb rambling come these delicious rhubarb and ginger cupcakes. The sweetness, but slightly tanginess of the stewed rhubarb works so perfect with that spiced buttercream - I urge you to give them a go!
This is by far my favourite cake on here to date. It’s very indulgent but not too heavy - it also keeps well and won’t dry out (with a little bit of extra help from a drizzle of honey on top).
This is the kind of bake that’s ideal for a lazy Sunday afternoon. These Granola Bars are really quick to make and will easily see you you through a week of snacking (you’ll thank yourself when it gets to elevenses).
By now, much like the early January gym routine, Christmas is but a distant memory and the post festive-feasting diets have gone out the window (where they belong). In fact, if you’re anything like me, the need for comfort is stronger than ever.
Amaretti biscuits; crispy on the outside, soft and chewy in the middle - and oh so perfect dunked in a hot cup of strong coffee! These bite-sized morsels make up my trio of homemade gifts this Christmas for the year.
There’s something really comforting about homemade fudge too - it’s such a traditional sweet. The ingredients are so simple yet; somehow, its rich creaminess makes it feel like such an indulgent luxury - a real treat.
Perhaps the homemade gift has been tarnished by dodgy Pinterest fails - but I think it says so much more than a gift card ever could.
I’m really craving simple, classic bakes at the moment (when baking and consuming) and this cakes ticks both of those boxes perfectly.
As far as traditional bakes go; lemon drizzle cake is one of my all time favourites. As much as I enjoy experimenting with different flavours, sometimes simple is just best - and everyone needs a tried and tested, go-to recipe for classics like this.
These cookies great on their own - but you can take them to the next level by trying out the tahini buttercream and making them into cookie sandwiches.
It’s about to get a whole lot colder, and when it does - this boozy banana cake will be here to keep you warm. This is the perfect cake to make on a cold weekend morning - ready to dig into by the afternoon with a big cup of tea (or something stronger).
If you’re planning on celebrating this year, then these devilishly delicious red velvet cupcakes will make the perfect addition to your Halloween spread. They’re the evil love child of two of my favourite cupcake flavours - cookies and cream, and red velvet. A match made in hell?
