1 March 2015

Snickers Cupcakes with Peanut Brittle

♬ 'MTV Presents Unplugged: Florence and the Machine'

Three years ago I was baking nearly everyday, I didn't need an excuse to get the oven on and use edible glitter! Remember when I made Flourless Snickers Cupcakes in 2012? To be honest looking back on them now they didn't look appetising but thank goodness I've got better and smashed it this time with the cakes you are staring fiercely at.

My next wedding project is to make three cakes of different flavours with influences from Lily Vanilli and Annie Bell. Both these ladies have inspired me on my baking journey ever since I started whisking. I am so close to owning all of Annie's books and visit Lily Vanilli's when I can to see what she has created. Both are indisputably Jaguars in the cake industry.

Here's the recipe for Snickers style cupcakes.



60g unsalted butter
 150g light brown sugar
1 medium egg
20g cocoa powder
150g Doves gluten free plain flour
140ml buttermilk
1 tsp caramel essence
Half a teaspoon of bicarbonate of soda
2 tsp white wine vinegar
Salted caramel sauce


60g unsalted butter
130g icing sugar
50g cocoa powder
2 tbsp semi skimmed milk

150g caster sugar
1tbsp water
50g peanuts


 ▶ Preheat oven 180°c

Make the brittle by adding the sugar and water to a non stick frying pan. This will take about 7 minutes on a medium heat. The bubbles will be getting larger and larger then suddenly turning brown. Once the sugar caramelises add the peanuts and stir by shaking the frying pan carefully. Tip on a greased tray and leave to cool.
Smash up with pestle and mortar or with hands to get shards of brittle.

Whisk butter and sugar until fluffy and well combined. 
Add egg, whisk for another two minutes.
Add flour, buttermilk, essence and cocoa - fold in.
Tip in bicarbonate of soda then vinegar - continue to fold in.
Divide mixture between 12 muffin cases and bake for 20 minutes.
Leave to cool.

Using an apple corer, make holes in each cupcake and add a small spoon of salted caramel sauce.

Make the frosting by combing all the ingredients and pipe generously on each cupcake.

Drizzle more sauce on top.

Stick a shard of brittle in and then you are done!


22 February 2015

Lego Cake

'LP1' FKA Twigs

My brothers 40th birthday cake. A mammoth project consisting of an almond and vanilla sponge sandwiched with apricot jam and covered in chocolate hazelnut buttercream.

I was bricking the whole project last week because all these so called Lego cakes online looked like so much work. 
Now you know if you want to make a lego cake just concentrate on the blocks and build your design out of actual lego first!


23 December 2014

Christmas Pancakes

♬ ' Fur & Gold' Bat For Lashes

Can you believe it will be Christmas in two days? 
This year I've slowly eaten my way through: 
 6 weddings which included making two wedding cakes, ran 6 half marathons, got a tattoo, danced like J -Lo in Bali and Morocco for my 30th, lasted three days on a juicing diet, finally acquired an amazing job, ate 12 mince pies (consumed in December only) and got so close to having my own TV show.
I haven't given up, I'm not made to be on the Great British Bake Off, Come Dine, or any other food competition show which supply one hit wonders. I'm meant to do something BIG and I will continue on this rocky road journey.

Normally the lead up to Christmas does something weird to my festive logic. The flip side to pure laziness occurs - I run a lot, take on an ab and squat challenge, swim four times a week, eat really healthy apart from a Konditor and Cook mince pie for a treat and dance to Prince and Mark Ronson when no one is around. This morning had a few of the above elements and I made some festive pancakes that looked guilty but were actually full of mighty fine goodness.

Ingredients for 10 pancakes. 

  • 135g gluten free plain flour
  • 1 tsp gluten free baking powder
  • 1 medium ripened banana
  • 1 tbsp Greek honey
  • 120ml almond milk
  • 1 large egg, lightly beaten
  • 1 tbsp melted coconut butter (keep another teaspoons worth to grease frying pan)
  • 100g blueberries
  • 50g dried cranberries

To top:

Pinch of bee pollen
1 tbsp coconut butter melted with 20g dark chocolate chips.
Extra blueberries and cranberries
1 tsp organic red banana powder


Whisk milk, egg, melted coconut butter and honey to keep to one side.
In a large bowl add flour, baking powder and mashed banana.
Pour liquid into dry ingredients and mix well until a batter is formed.
Add blueberries and cranberries.

In a small frying pan add dessert spoons of mixture and wait for a few minutes to flip each one over. 
Once all the pancakes are done, make a chocolate sauce by melting 1 tbsp coconut butter with dark chocolate chips in a saucepan.
Drizzle this in between each pancake, top with blueberries, cranberries and dust over banana powder and sprinkle bee pollen.


Have a lovely Christmas.


16 November 2014

From Bali to Marrakesh

 After travelling most of the summer I am officially back in London and in the mix.

Here are a few of my favourite photos, look out for the rainbow...

 'Food' by Kelis

Balinese clams at Mango beach bar, Sanur.

A traditional Moroccan kitchen shelf.

Look forward to the next few weeks, they will be an explosion of my innovative creations.


17 August 2014

Naked Blackberry & Strawberry Wedding Cake