Apple Cinnamon Cake

Apple Cinnamon Cake

When I think of Autumn and Winter food, apple and cinnamon is a combination that automatically comes to mind. They evoke feelings of being cosy and warm – which is very much needed at this time of year! I’ve made this Apple Cinnamon Cake with a moist apple sponge, a cinnamon buttercream and lashings of salted caramel sauce. It’s a winter warmer in a cake!

Jump straight to the recipe!

To make the sponge I started by creaming the butter and sugar together.

I added eggs, and whisked well.

Then I mixed in self raising flour, grated apple and some cinnamon.

  

I divided the mixture between three 8″ tins and baked for 35 minutes until golden.

To make the buttercream I mixed together butter, icing sugar, cinnamon and vanilla until smooth.

  

Then I started stacking up the sponges, I piped buttercream and drizzled caramel sauce between each layer,

Apple Cinnamon Cake

I finished the Apple Cinnamon Cake with more cinnamon buttercream on top, more salted caramel sauce and some chopped pecans to finish.

Apple Cinnamon Cake

The Apple Cinnamon Cake was absolutely divine and so full of cinnamon flavour!

  

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Baking Crumbs hosted by Jo’s Kitchen Larder, and Fiesta Fridays hosted by Of Goats & Greens and Apply To Face Blog.

5 from 8 votes
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Apple Cinnamon Cake

Ingredients

For the sponge

  • 500 g Butter or baking spread
  • 500 g Light brown sugar
  • 9 Eggs large
  • 300 g Cooking apples (about 3 apples) grated weight
  • 500 g Self raising flour
  • 2 tsp Cinnamon

For the buttercream

  • 300 g Butter or baking spread
  • 600 g Icing sugar
  • 1 tsp Vanilla extract
  • 2 tsp Cinnamon

For the decoration

  • Salted Caramel sauce I used Tesco's Finest
  • Chopped pecans

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line three 8 inch sandwich tins

  2. To make the sponge cream together the butter and sugar until light and fluffy. I used an electric hand mixer, but you can also do this by hand with a whisk

  3. Add the eggs two or three at a time and whisk them in

  4. Then whisk in the self raising flour, cinnamon and apples

  5. Divide the mixture between the three sandwich tins, I like to weigh it out for accuracy so the layers are even

  6. Bake them for around 35-40 minutes, until a skewer inserted in the middle comes out clean. Then remove them from the tins carefully and let them cool completely on a cooling rack

  7. To make the buttercream, mix together the butter and icing sugar until smooth, you can use either an electric mixer or do this by hand with a whisk

  8. When it starts to come together add the cinnamon and vanilla, and whisk until smooth

  9. Stack the sponges up on your plate or cake stand, piping buttercream between each layer and drizzling salted caramel sauce over the buttercream, letting it drip down the sides of the cake

  10. When you get to the last layer, use a spatula to spread a little buttercream in the centre reaching almost to the edge but not quite, then pipe rosettes all around the edge

  11. Add the chopped pecans in the centre, then drizzle over more salted caramel sauce

  12. Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days

You can find more of my Cake recipes by clicking here!

Apple Cinnamon Cake

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Halloween Red Velvet Cake

Halloween Red Velvet Cake

Whilst you can enjoy red velvet cakes anytime of year I do think they lend themselves particularly well to Halloween with their bright red centres. This Halloween Red Velvet Cake is made with three gloriously scarlet sponges, filled with red fruit jam, covered in sweet vanilla buttercream and dripping in a blood red white chocolate ganache for that spooky factor! It would make a great centrepiece for a Halloween party, try displaying it with a plastic knife stabbed in the centre! Or if it’s not the time of year to scare your guests then omit the ganache and serve a pretty red velvet cake instead.

Jump straight to the recipe!

To make the sponge I started by creaming the butter and sugar together, then whisking in the eggs and buttermilk.

Then I added the flour, cocoa powder and red food colouring and whisked until combined.

 

I divided the mixture equally between my cake tins and baked them for 25 – 30 minutes. Then I left them to cool completely.

Next I made the buttercream by mixing the butter, icing sugar and vanilla together until smooth.

I layered up the cakes, first piping a ring of buttercream around the edge, and then filling the middle with jam.

Once they were stacked up I gave the whole cake a crumb coat and put it in the fridge to firm up.

Then I gave the cake a final coat of buttercream, and put it back in the fridge.

I made a white chocolate ganache that I coloured red with food colouring.

After I’d covered the cake with the ganache and let it drip down the sides, I added some extra buttercream around the top and some red sprinkles.

Red Velvet Cake

I thought the Halloween Red Velvet Cake looked perfectly creepy with the blood red ganache dripping down the sides! It could also take on a prettier effect at another time of year!

Red Velvet Cake

Despite it’s creepy appearance, the Halloween Red Velvet Cake was delicious and my friends and family were impressed by both the look and taste of the cake. And the dripping ‘blood’ didn’t put anyone off!

 

I’m linking this recipe up with Cook Blog Share hosted by Flipped Out Food, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Fridays hosted by The Frugal Hausfrau and Milk And Bun.

5 from 4 votes
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Red Velvet Cake

Servings 12

Ingredients

For the sponge

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 6 Eggs
  • 195 ml Buttermilk
  • 500 g Self raising flour
  • 3 tbsp Cocoa powder
  • Red food colouring

For the buttercream

  • 400 g Butter or baking spread
  • 800 g Icing sugar
  • 2 tsp Vanilla extract

For the filling

  • 200 g Strawberry or raspberry jam

For the ganache

  • 110 g White chocolate
  • 90 ml Double cream
  • Red food colouring

For decoration

  • Red sprinkle optional

Instructions

For the ganache

  1. Make the ganache first so it has time to cool and thicken up

  2. Heat the double cream in a pan on a low heat until it starts to steam

  3. Remove from the heat, add the white chocolate and stir until it melts into the cream

  4. Add the red food colouring until you have the desired shade

  5. Transfer to a bowl, cover with cling film and put in the fridge to fully cool down

For the cake

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and buttermilk, and whisk until fully incorporated

  4. Add the self raising flour and cocoa powder and whisk in until you can't see any flour anymore

  5. Add the red food colouring and whisk until you get the desired shade

  6. Divide the mixture between the tins, use scales for accuracy

  7. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

  8. To make the buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  9. If the cakes have domed on top, level them off with a cake leveller or a serrated knife

  10. Put one of the sponges on a decorating turntable and use the crumb coat buttercream in the piping bag to pie a border of buttercream around the edge of the sponge - this is to stop the jam seeping into the buttercream that you will spread around the sides of the cake

  11. Fill in the centre of the sponge with half of the jam, then add the next sponge on top

  12. Do the same again - pipe a buttercream border and fill the centre with the remaining jam, then add the final sponge

  13. Use more buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up

  14. Remove from the fridge and smooth on a final thicker layer of the buttercream, using a palette knife or icing smoother to make it smooth all over. Refrigerate again for 30 mins

  15. Put the ganache into a piping bag and snip a small section off the end

  16. Pipe blobs around the edge of the cake, allowing the ganache to drip down the sides in varying amounts

  17. Pipe more ganache on top of the cake and use a palette knife to smooth it out

  18. Then put the remaining buttercream into piping bags fitted with a nozzle of your choice and pipe rosettes in a circle on top of the cake

  19. Add sprinkles if desired

  20. Move the cake onto a serving plate or cake stand. Leftovers will keep in an airtight container in a cool place or in the fridge for 2-3 days

You can find more of my Cake recipes by clicking here!

Red Velvet Cake

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Baby Gender Reveal Cake

Baby Gender Reveal Cake

If you follow me on social media you will have seen my life update a couple of weeks ago that I am expecting a baby! My little one is due at the end of January and I’m very excited about it. My blog will continue to be about baking (I’m not going to change it into a parenting blog or anything like that) however I will most likely need to have a break when baby arrives! I’ve seen Baby Gender Reveal Cakes on the internet over the years and I always knew that when I had my own baby I’d love to make a Baby Gender Reveal Cake. Of course it doesn’t matter to me whichever gender baby I get, but either way, it’s always good to have cake! You can adapt this Baby Gender Reveal Cake for either gender baby you’re revealing and I’ve included full instructions at the end of the post, plus scroll to the end to find out the gender of my baby!

Jump straight to the recipe!

I started by creaming the butter and caster sugar together in a large bowl.

Then I added the eggs and vanilla, and whisked them in.

Finally I added the food colouring of choice and the self raising flour, once it was all mixed I divided it between the tins.

Once they were baked and fully cooled I trimmed the tops slightly to make sure they were all level.

I started stacking them up and I filled the centre with jam, using a buttercream border to stop it from running.

Then I gave the whole cake a crumb coat and popped it in the fridge to firm up.

After I’d made the blue and pink buttercream, I piped lines around the cake before smoothing it out to create the stripey effect.

Once it was smooth I added a white chocolate drip.

Gender Reveal Cake

The final step were blue and pink rosettes on top and some blue, pink and white sprinkles in the centre. Then it was time for the big reveal!! I have to mention that although I knew the gender so I could make the cake, my partner did not know. So he cut the cake in front of our excited family and friends.

Gender Reveal Cake

And… it’s a boy! It was such an emotional moment when everyone found out, once we’d all taken photos and some us had wiped our eyes, we tucked in and the Baby Gender Reveal Cake did not last long at all! It was really yummy and the jam helped to cut through the sweetness, plus it gave an extra blue effect to the filling.

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Kunstkitchen Blog and Bubbly Bee.


5 from 8 votes
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Gender Reveal Cake

Servings 12

Ingredients

For the sponge

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 9 Eggs Large
  • 500 g Self raising flour
  • 2 tsp Vanilla extract
  • Blue or pink food colouring I use Pro Gel

For the filling

  • 340 g Blackcurrant jam (for a boy) OR strawberry/raspberry jam (for a girl)

For the crumb coat buttercream

  • 150 g Butter or baking spread
  • 300 g Icing sugar
  • 1 tsp Vanilla extract

For the blue buttercream

  • 250 g Butter or baking spread
  • 500 g Icing sugar
  • 1 1/2 tsp Vanilla extract
  • Blue food colouring

For the pink buttercream

  • 250 g Butter or baking spread
  • 500 g Icing sugar
  • 1 1/2 tsp Vanilla extract
  • Pink food colouring

For the white chocolate drip

  • 75 g White chocolate
  • 1/2 tsp Vegetable oil

For decoration

  • Blue/pink/white sprinkles optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and vanilla extract, and whisk until fully incorporated

  4. Add the self raising flour and whisk in until you can't see any flour anymore

  5. Add your chosen food colouring and whisk until you get the desired shade

  6. Divide the mixture between the tins, use scales for accuracy (mine works out at about 675g of batter per tin)

  7. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

  8. To make the crumb coat buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  9. Put about a third of the crumb coat buttercream into a piping bag fitted with a circular nozzle

  10. If the cakes have domed on top, level them off with a cake leveller or a serrated knife

  11. Put one of the sponges on a decorating turntable and use the crumb coat buttercream in the piping bag to pie a border of buttercream around the edge of the sponge - this is to stop the jam seeping into the buttercream that you will spread around the sides of the cake

  12. Fill in the centre of the sponge with half of the jam, then add the next sponge

  13. Do the same again - pipe a buttercream border and fill the centre with the remaining jam, then add the final sponge

  14. Use the rest of the crumb coat buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up

  15. Make the pink and blue buttercreams in different bowls. Mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon. Then add the pink food colouring to one, and blue to the other and mix in well

  16. Put about two thirds of the pink buttercream into a piping bag fitted with a circular nozzle. Do the same with the blue buttercream

  17. To create the striped effect, pipe lines of alternating pink and blue buttercream all around the sides of the cake. Use a cake scraper to smooth the sides and create the stripey effect, making sure to wipe off excess buttercream from the scraper as you go

  18. Once the sides are smoothed to your liking, add more lines of alternating pink and blue buttercream to the top of the cake and smooth it out using a palette knife

  19. Put the cake in the fridge for 30 minutes to firm up

  20. Melt the white chocolate in the microwave, start with a 30 second blast, then stir it, then do 10 second blasts, stirring in between until it's melted

  21. Mix the oil into the melted chocolate

  22. Put the chocolate into a piping bag and snip a small section off the end

  23. Pipe blobs around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts

  24. Use a palette knife to smooth the chocolate around the edge on the top of the cake

  25. Then put the remaining pink and blue buttercream into piping bags fitted with a Wilton 2D nozzle or other nozzle of your choice and pipe alternating rosettes of blue and pink buttercream on top of the cake round the edge

  26. Fill the centre with pink and blue sprinkles if desired

  27. Move the cake onto a serving plate or cake stand, and slice for the big reveal! Leftovers will keep in an airtight container for 2-3 days

You can find more of my Cake recipes by clicking here!

Baby Gender Reveal Cake

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Lemon Rainbow Cake

Lemon Rainbow Cake

I have always wanted to make a Rainbow Cake and I decided that my birthday this year was the perfect occasion! Instead of vanilla flavour, I went for a Lemon Rainbow Cake because it’s such a large cake I thought it would be too sweet to do the whole thing vanilla. The lemon zest in the sponge and the lemon curd between each layer cut perfectly through the sweetness so it’s not overwhelmingly sweet to enjoy a slice of this Lemon Rainbow Cake. Of course if vanilla is your thing, then you can easily make this cake a vanilla Rainbow Cake too!

Jump straight to the recipe!

I own three 8″ cake tins so I did three layers of the cake at a time, I started by creaming the butter and sugar together with the lemon zest.

Then I added the eggs and self raising flour, and split the mixture between three bowls.

    

I mixed in the food colouring, divided the mixture between the tins, then baked them.

After washing the tins, I did the same again for the other three colours.

To make the buttercream I mixed together the butter, icing sugar and some vanilla extract.

Between each layer I spread a thin layer of buttercream, then drizzled some lemon curd over the top.

Once the sponges were all stacked and filled with buttercream and lemon curd, I covered the whole cake in a thin crumb coat of buttercream. It then went in the fridge for an hour to firm up.

I spread on a final layer of buttercream and smoothed it out. Usually I would do this on a turn table, but as I was adding sprinkles to the bottom I wasn’t too concerned about absolute neatness!

Lemon Rainbow Cake

My family and friends loved this Lemon Rainbow Cake, and it was very popular at my birthday party. It even did well against my favourite cake of all time which was also on offer – Chocolate Guinness Cake with Baileys Buttercream!

Lemon Rainbow Cake

You get quite a large slice of the Lemon Rainbow Cake even if you cut quite a thin slice, purely because of the height of the cake. But the lemon curd and lemon zest in the sponge stop it from being too sweet, which is exactly what I wanted.

 

I’m linking this recipe up with Cook Blog Share hosted by The Peachicks Bakery, Cook Once Eat Twice hosted by Searching for Spice, and Fiesta Fridays hosted by The Not So Creative Cook and Of Goats & Greens.

5 from 7 votes
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Lemon Rainbow Cake

Ingredients

For the sponges

  • 550 g Butter or baking spread
  • 550 g Caster sugar
  • 4 Lemons zest only
  • 10 Eggs large
  • 550 g Self raising flour
  • 2 tbsp Milk
  • Red, yellow, orange, green, blue and purple food colouring I used Rainbow Dust Pro Gel

For the buttercream and filling

  • 600 g Butter or baking spread
  • 1.2 kg Icing sugar
  • 2 tsp Vanilla extract
  • 275 g Lemon curd

For decoration

  • Rainbow sprinkles

Instructions

  1. I own three 8" cake tins so I did three layers of the cake at a time. Only make as much mixture as you have cake tins for as you must not leave cake batter sat for a long period of time as it will affect the final result. You can also buy disposable foil cake tins if you don't want to invest in more cake tins, but I recommend having at least three of the same size as there are lots of cake recipes on my blog that require three 8" tins!

  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line your 8" cake tins

  3. Make the first three sponges by mixing half of the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  4. Add half of the eggs, milk and vanilla extract, and whisk until fully incorporated

  5. Add half of the self raising flour and whisk in until you can't see any flour anymore

  6. Divide the mixture equally between three bowls, add red food colouring to one bowl, orange to another and yellow to the last one. Whisk until the desired colour is achieved

  7. Divide the mixture between the tins and bake for 20 minutes or until a skewer inserted in the middle comes out clean. Remove from the tins and leave them to fully cool on cooling racks

  8. Wash the tins, re-line and grease them, then repeat steps 3 - 7 but add the green, blue and purple food colouring instead

  9. To make the vanilla buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  10. Start stacking the sponges on a plate or turn table. Spread a thin layer of buttercream onto each sponge, followed by a generous drizzle of lemon curd, before adding the next one

  11. Once the sponges are all stacked and filled with buttercream and lemon curd, cover the whole cake in a thin crumb coat of buttercream. Put it in the fridge for an hour to firm up

  12. Remove from the fridge and spread on a final and thicker layer of buttercream and smooth it out

  13. Put the remaining buttercream into a piping bag fitted with a nozzle of your choice and pipe some small rosettes around the edge of the cake

  14. Fill the middle of the top of the cake with rainbow sprinkles, and use a brush or your hands to add more sprinkles to the bottom edge of the cake

  15. Leftovers will keep in an airtight container for 3 days

You can find more of my Cake recipes by clicking here!

Lemon Rainbow Cake

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White Forest Cake

White Forest Cake

Did you know that cherries can help you get a good night’s sleep? They’re high in melatonin which promotes healthy sleep patterns, plus it helps to regulate your body’s internal clock. I’m pretty sure that means a slice of this White Forest Cake is a great after dinner treat to help you settle down! I absolutely love these sweet red fruits, and I always try and buy British cherries as much as possible. You can really tell the difference when buying local cherries as they are so much fresher and full of super sweet flavour. In this White Forest Cake I’ve made them into a jam with kirsch, paired them with white chocolate and whipped cream, and added fresh cherries on top!

Jump straight to the recipe!

White Forest Cake

I was sent some gorgeous British cherries from one of the Go Cherry growers who produce British cherries all over the UK and have been doing so for generations. I was so impressed with the quality and flavour of the cherries. When I’ve bought imported cherries in the past, I always get a few in a pack that aren’t quite ‘right’ and I have to throw away, but every single cherry from the Go Cherry growers was perfectly fresh and deliciously sweet. It was a struggle not to just snack on the lot! If you’d like to find out more about British cherries head to the Berry Gardens website.

To make the sponges I started by creaming together the butter and sugar.

 

I added the eggs and vanilla, and whisked them in. Then I added the self raising flour and divided the mixture between 3 lined 8″ tins.

Once they were baked, I left them to cool.

Meanwhile, I made the cherry and kirsch jam by heating the cherries, sugar and lemon juice in a pan.

 

Once the sugar was dissolved I let it bubble for 10 minutes. I checked it was set, then poured it into a bowl and added the kirsch. I popped it in the fridge to cool down.

   

Next, I levelled off the cakes, then started piling them up with whipped cream, the cherry jam and white chocolate chips between each layer.

On top I piped on more cream, added the fresh cherries, the rest of the jam and some white chocolate curls.

White Forest Cake

The flavour of the cherries and the cherry jam really made this White Forest Cake taste extra special, and made it look so pretty too!

    

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Baking Crumbs hosted by Only Crumbs Remain, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays.

5 from 7 votes
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White Forest Cake

Servings 12

Ingredients

For the vanilla sponges

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 9 Eggs large
  • 500 g Self raising flour
  • 2 tsp Vanilla extract

For the cherry and kirsch jam

  • 400 g Fresh cherries pitted & cut in half
  • Juice of half a lemon
  • 260 g Granulated sugar
  • 1 tbsp Kirsch or cherry brandy

For the filling

  • 600 ml Double cream
  • 2 tsp Vanilla extract
  • 2 tbsp Icing sugar
  • 50 g White chocolate chips

For decoration

  • White chocolate curls
  • Fresh cherries

Instructions

  1. I advise making the jam first as it gives it time to cool down. Put a saucer in the freezer as you'll need this to check the jam is set

  2. Put your pitted and sliced cherries along with the granulated sugar and lemon juice in a pan, and warm on a low heat until the sugar is dissolved and the cherries are soft

  3. Mash the cherries down a bit with a potato masher

  4. Bring to the boil and let it bubble for 10 minutes, stirring occasionally

  5. Take it off the heat and drip about a teaspoon of the jam onto the saucer that you put in the freezer. Leave it for a minute, then if it has set so it doesn't drip down the saucer when you tip it, and it feels sticky when you touch it, then it's done. If not, boil for another 2 minutes, and check again

  6. Pour the jam it into a bowl and add the kirsch. Stir it in, then put the jam in fridge to cool down. Give it another stir after an hour

  7. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  8. Make the vanilla sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  9. Add the eggs and vanilla extract, and whisk until fully incorporated

  10. Add the self raising flour and whisk in until you can't see any flour anymore

  11. Divide the mixture between the tins, use scales for accuracy

  12. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks

  13. If the cakes have domed on top, level them off with a cake leveller

  14. To make the filling use an electric hand whisk or food mixer to whisk up the double cream, vanilla extract and icing sugar until thick

  15. Put the first sponge on your cake stand and spread over some of the cream filling. Then sprinkle some white chocolate chips over the cream. Then add some jam, letting it drip down the sides

  16. Add the second sponge and do the same

  17. Add the third sponge, pipe the remaining cream around the edge, add the remaining cherry jam in the middle, add the fresh cherries on top of the cream around the edge, and finally some white chocolate curls in the centre (you can make the curls by using a vegetable peeler to peel a block of white chocolate)

  18. Serve immediately, leftovers will keep for 1-2 days in the fridge

NB. This is a sponsored post, all opinions are my own.

You can find more of my Cake recipes by clicking here!

White Forest Cake

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Pimms Cake

Pimms Cake

Have you had your first Pimms of the year yet? Having your first Pimms of the summer is the same as having your first mulled wine of winter. It signals that summer has begun, the sun is finally making an appearance in the UK, and you’ve probably been to at least one BBQ by now! If you’re not familiar with Pimms, it is a gin based liquor flavoured with fruits and spices. It is made into a cocktail by adding lemonade (or occasionally ginger ale) and lots of fresh fruit like strawberry, orange and cucumber, plus fresh mint leaves. It’s the perfect refreshing drink on a hot day and it’s very popular at Wimbledon! I’ve used the flavours of this cocktail to create my Pimms Cake. The sponges are infused with citrus zest, it’s drizzled in a Pimms syrup, filled with strawberry jam and a mascarpone cream, and topped with fresh fruit and whipped cream.

Jump straight to the recipe!

To make the sponge I creamed the butter and sugar together, then whisked in the eggs and the citrus fruit zest.

I added self raising flour, and whisked it in, then divided the mixture between the cake tins.

Once the cake was baked and fully cooled, I levelled it off and drizzled each sponge with a Pimms syrup.

I made the filling by whisking together the mascarpone, icing sugar, double cream and vanilla extract.

Using a piping bag, I added blobs of the filling over the bottom sponge, then covered it with the strawberry jam.

I added more blobs of the filling on top of the Pimms Cake, and drizzled over more of the Pimms syrup.

Pimms Cake

To finish the Pimms Cake, I whipped up the double cream with the icing sugar and vanilla, and piled it on top of the cake. Then I covered it in strawberries, orange slices, cucumber rolls and fresh mint leaves.

Pimms Cake

The Pimms Cake looked so tempting with the jam and Pimms syrup dripping down the sides, and all the fresh fruit and cream on top!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays.

5 from 8 votes
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Pimms Cake

Servings 12

Ingredients

For the Pimms syrup

  • 300 ml Pimms
  • 100 g Caster sugar

For the sponges

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 1 Orange zest only
  • 1 Lemon zest only
  • 1 Lime zest only
  • 6 Eggs large
  • 350 g Self raising flour

For the filling

  • 250 g Mascarpone
  • 2 tbsp Icing sugar
  • 2 tsp Vanilla extract
  • 215 ml Double cream
  • 100 g Strawberry jam

For the topping

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • Fresh strawberries, sliced orange and cucumber rolls
  • Fresh mint

Instructions

  1. Start by making the Pimms syrup as it needs to cool down. Put the Pimms and sugar in a pan, heat on a low heat until the sugar has dissolved then boil for 15 minutes, stirring frequently. Pour into a bowl and leave to cool fully

  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  3. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  4. Add the eggs and the orange, lime and lemon zest, and whisk until fully incorporated

  5. Add the self raising flour and whisk in until you can't see any flour anymore

  6. Divide the mixture between the two cake tins, using scales for accuracy if you like

  7. Bake for 30 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks

  8. If the cakes have domed on top, level them off with a cake leveller

  9. Then drizzle a third of the Pimms syrup on each sponge, using up two thirds in total

  10. To make the filling use an electric hand whisk or food mixer to whisk together the mascarpone cheese, double cream, vanilla extract and icing sugar until thick

  11. Put one of the sponges on your chosen cake stand or serving plate and pipe or spread blobs of the filling over it

  12. Drizzle the strawberry jam over the filling

  13. Top with the second sponge and spread or pipe the remaining filling on top, then drizzle over the remaining syrup, letting it drip down the sides of the cake

  14. Whip up the double cream, vanilla extract and icing sugar either by hand, with an electric hand mixer, or food mixer. Pile it in the centre of the cake

  15. Arrange the strawberries, orange slices, cucumber rolls or slices and fresh mint leaves on top of the cake. To make the cucumber rolls, use a vegetable peeler to peel long strips of cucumber, then roll them up

  16. Serve immediately, leftovers will keep for 1-2 days in the fridge

You can find more of my Cake recipes by clicking here!

Pimms Cake

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Chocolate & Peanut Butter Cheesecake Bundt Cake

Chocolate & Peanut Butter Cheesecake Bundt Cake

As you may know if you’ve visited my blog before, I am a massive fan of Reese’s Peanut Butter Cups and pretty much all of their products. If I manage to avoid scoffing the whole pack when I buy PB cups, I love to bake with them. I’ve had the idea for this Chocolate & Peanut Butter Cheesecake Bundt Cake in my mind for a while, and I wasn’t sure if it would work. Well I am pleased to report it does, and it’s so incredibly delicious! This recipe is for a chocolate bundt cake – which is a cake baked in a round tin with a hole in the middle – with a peanut butter cheesecake filling. You can decorate it how ever you want, but I’ve drizzled it with warm peanut butter and melted milk chocolate, and finally topped it with Reese’s Pieces sweets and Reese’s Peanut Butter Cups. It’s chocolate and peanut butter heaven in cake form!

Jump straight to the recipe!

First, I made the peanut butter cheesecake filling first by mixing the ingredients together with an electric hand whisk until they were smooth.

Then I started on the chocolate sponge. I creamed the butter and sugar together, then whisked in the eggs and vanilla.

Next I mixed in the yoghurt, then finally I added the flour, cocoa and baking powder and whisked everything in.

To layer up the tin, I put in half of the chocolate sponge. Then I spooned in the cheesecake filling, making sure not to let it touch the edges of the tin. I added the remaining chocolate sponge batter over the top.

Once the sponge was baked and cooled fully, I drizzled the peanut butter and melted milk chocolate all over it.

Chocolate & Peanut Butter Cheesecake Bundt Cake

I topped the Chocolate & Peanut Butter Cheesecake Bundt Cake with mini Reese’s Peanut Butter Cups and Reese’s Pieces.

Chocolate & Peanut Butter Cheesecake Bundt Cake

The Chocolate & Peanut Butter Cheesecake Bundt Cake was a huge hit with my colleagues – probably one of the most popular cakes this year! They came in droves to get a slice and were full of praise for the flavour, which is always the best feedback. All the chocolate and peanut butter elements of the cake combine in the most nutty sweet and salty way, I just cannot resist this combination of flavours!!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by Zoale.

5 from 3 votes
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Chocolate & Peanut Butter Cheesecake Bundt Cake

Servings 16

Ingredients

For the chocolate sponge

  • 250 g Butter or baking spread
  • 300 g Caster sugar
  • 4 Eggs large
  • 1 tsp Vanilla extract
  • 315 g Self raising flour
  • 45 g Cocoa powder
  • 1 tsp Baking powder
  • 150 g Natural yoghurt

For the peanut butter cheesecake filling

  • 200 g Full fat cream cheese
  • 100 g Caster sugar
  • 100 g Peanut butter
  • 1 Egg large
  • 1 tbsp Plain flour

For decoration

  • 75 g Milk chocolate melted
  • 75 g Peanut butter smooth
  • Reese's Mini Peanut Butter Cups
  • Reese's Pieces

Instructions

  1. Pre-heat your oven to 150C Fan/170C/325F/Gas Mark 3, and grease and flour a large bundt tin

  2. Make the peanut butter cheesecake filling first by whisking together the ingredients until smooth. I used an electric whisk but you can do it by hand too. Set the mixture aside

  3. For the chocolate sponge, cream the butter and sugar together until smooth

  4. Add the eggs and the vanilla extract, and whisk in well

  5. Add the yoghurt and whisk in well

  6. Add the self raising flour, cocoa powder and baking powder. Whisk in until you can't see any flour anymore

  7. Pour half of the chocolate cake batter into the tin, then add the cheesecake filling without letting it touch the sides of the tin

  8. Then add the remaining chocolate cake batter on top. Completely cover the cheesecake filling, but try not to disturb it

  9. Bake for 55 minutes or until a skewer inserted comes out clean

  10. Remove the cake from the tin by placing a cooling rack on top of the tin and flipping it over then removing the tin. Leave to cool completely

  11. Once the cake is cool drizzle over the peanut butter (I warmed it in the microwave for 20 second to make it easier to drizzle) then drizzle over the melted milk chocolate

  12. Add peanut butter cups, and/or Reese's Pieces on top as desired

  13. Leftovers will keep in an airtight container for 3 days

NB. This post is NOT in anyway sponsored by Reese’s – I just love their product!

You can find more of my Cake recipes by clicking here!

Chocolate & Peanut Butter Cheesecake Bundt Cake

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Ultimate Marble Cake

Ultimate Marble Cake

I’ve been planning this Ultimate Marble Cake for a while and I’m so thrilled with how it has turned out. Marble cake is usually a fairly simple loaf cake made with chocolate and vanilla sponge that has been swirled together. I wanted to elevate the cake and make it look super classy and elegant. This could easily be a birthday or celebration cake as it’s such a showstopper! My Ultimate Marble Cake is made up of three sponge layers, all of which are a combination of chocolate and vanilla sponges. The striped buttercream is a new technique to me and this was my first time trying it. It’s actually simpler than you might think to do, providing you have the right tools, and I think the effect is so striking!

Jump straight to the recipe!

  

I made a vanilla sponge and a chocolate sponge in separate bowls.

  

Then I added the sponges in alternate blobs to three greased and lined cake tins. I continued until all of the batter was used up. The batter will spread out and fill the tin as you add it.

I baked them for 30 minutes until a skewer inserted came out clean.

  

I made a chocolate buttercream and a vanilla buttercream in separate bowls.

  

After levelling off the cakes, I started to stack them. I put chocolate buttercream on the first sponge and vanilla buttercream on the second sponge.

  

I covered the whole cake in a thin layer of vanilla buttercream as the crumb coat, and put it in the fridge for 30 minutes. To create the striped effect I piped lines of alternating chocolate and vanilla buttercream all around the cake. I used my scraper to smooth the sides, making sure to wipe of excess buttercream from the scraper as I went.

Ultimate Marble Cake

Once I’d smoothed out the sides and I was happy with it, I added buttercream to the top and smoothed it out. Then I piped alternating rosettes of chocolate and vanilla buttercream and filled the centre with triple chocolate curl sprinkles.

Ultimate Marble Cake

I think this is the cake I am most proud of so far! I literally jumped for joy when it was finished as it looks so striking and pretty. This would be an amazing showstopper cake for a celebration or a birthday, and you could adapt the Ultimate Marble Cake to have a different flavour sponge or different coloured buttercream stripes.

Ultimate Marble Cake

To top it all off, the Ultimate Marble Cake was so yummy! Chocolate and vanilla are such classic flavours you really can’t go wrong with them!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays hosted by The Not So Creative Cook.

5 from 4 votes
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Ultimate Marble Cake

Ingredients

For the vanilla sponge

  • 290 g Butter or baking spread
  • 290 g Caster sugar
  • 5 Eggs large
  • 290 g Self raising flour
  • 2 tsp Vanilla extract

For the chocolate sponge

  • 290 g Butter or baking spread
  • 290 g Caster sugar
  • 5 Eggs large
  • 250 g Self raising flour
  • 40 g Cocoa powder
  • 1 tbsp Milk

For the chocolate buttecream

  • 250 g Butter or baking spread
  • 440 g Icing sugar
  • 60 g Cocoa powder
  • 1 tbsp Milk

For the vanilla buttercream

  • 250 g Butter or baking spread
  • 500 g Icing sugar
  • 2 tsp Vanilla extract

For decoration

  • Triple chocolate curls

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Make the vanilla sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and vanilla extract, and whisk until fully incorporated

  4. Add the self raising flour and whisk in until you can't see any flour anymore

  5. Make the chocolate sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  6. Add the eggs and milk, and whisk until fully incorporated

  7. Add the self raising flour, cocoa powder and whisk in until you can't see any flour anymore

  8. Add the batter to the cake tins in alternate spoonfuls, place each spoonful on top of the previous one. Continue until all of the batter is used up. The batter will spread out and fill the tin as you add it, but you can give them a little shake if needed to encourage it

  9. Bake them for 30 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks

  10. To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  11. To make the vanilla buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  12. If the cakes have domed on top, level them off with a cake leveller

  13. Put one of the sponges on a decorating turntable and spread a layer of chocolate buttercream over it

  14. Add the second sponge on top and spread a layer of vanilla buttercream over it

  15. Add the third sponge and then cover the whole cake in a thin layer of vanilla buttercream as the crumb coat, then put it in the fridge for 30 minutes

  16. To create the striped effect, pipe lines of alternating chocolate and vanilla buttercream all around the sides of the cake. Use a cake scraper to smooth the sides and create the stripey effect, making sure to wipe off excess buttercream from the scraper as you go

  17. Once the sides are smoothed to your liking, add more buttercream to the top of the cake and smooth it out using a palette knife

  18. Then pipe alternating rosettes of chocolate and vanilla buttercream on top of the cake round the edge, and fill the centre with triple chocolate curl sprinkles - or any sprinkles of your choice

  19. Move the cake onto a serving plate or cake stand and dig in! Leftovers will keep in an airtight container for 2-3 days

You can find more of my Cake recipes by clicking here!

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Cookies and Cream Oreo Drip Cake

Cookies and Cream Oreo Drip Cake

Cookies and cream is a popular ice cream flavour throughout the world, but no one actually knows for sure who came up with the original idea to mix crushed oreo biscuits with ice cream. All I know for sure is that person is a legend! As is the person who decided to mix them with buttercream and put it on cake! My Cookies and Cream Oreo Drip Cake is a showstopping cake and would be perfect for birthdays and celebrations. It features two chocolate sponges, with a cookies and cream sponge sandwiched in the middle. The whole cake is covered in Oreo cookies and cream buttercream, a chocolate drip and more Oreo biscuits on top. If you love Oreos or cookies and cream ice cream, then you need to try this Cookies and Cream Oreo Drip Cake!

Jump straight to the recipe!

I started by making the chocolate sponges by creaming together butter and sugar, then whisking in eggs and milk.

I added self raising flour, cocoa powder and baking powder. Then divided the mixture evenly between two lined and greased 8″ cake tins.

I baked them for 25 minutes, and left them to cool.

For the cookies and cream oreo sponge, I again creamed together butter and sugar.

Then I added eggs, vanilla extract, self raising flour and some chopped up oreo pieces.

It baked for 25 minutes, then I left it too cool fully.

For the buttercream I whisked together the butter, icing sugar and vanilla extract until smooth.

Then I folded in the crushed oreo crumbs.

To stack and decorate the cake I levelled off each sponge with a cake leveller so they were all an even height, Then I placed the bottom chocolate sponge on a turn table and spread buttercream over the top.

  

I added the oreo sponge and again spread buttercream over it. Then I topped it with the final chocolate sponge.

I covered the whole cake with a base layer of buttercream called a crumb coat. It then went in the fridge for 1 hour to set.

The second layer of buttercream was added, which I smoothed out as best I could. It is a bit tricky because of the oreo crumbs, but then again you can blame the crumbs for it not being perfectly smooth! Then it went back in the fridge for another hour to set.

For the chocolate drip, I melted the chocolate then added oil to it. I put it in a small piping bag and piped blobs of different amounts around the edge of the cake, allowing the chocolate to drip down the cake. I used a palette knife to smooth the chocolate on the top of the cake. You can cover the whole top of the cake with chocolate it you like, I decided not to as it was getting covered up anyway.

Cookies and Cream Oreo Drip Cake

I added more buttercream, half Oreo biscuits all around the edge and chopped up Oreos in the middle.

Cookies and Cream Oreo Drip Cake

I served the Cookies and Cream Oreo Drip Cake for my sister’s boyfriend’s birthday as cookies and cream is his favourite flavour. It went down an absolute treat! Him and my sister spent the next few days demolishing the cake! I was really happy with the appearance of the Cookies and Cream Oreo Drip Cake, both inside and outside it has the look of a showstopper. Something like whipped cream, ice cream, or a glass a milk would be the ideal accompaniment with this Cookies and Cream Oreo Drip Cake!

Cookies and Cream Oreo Drip Cake

There are so many different flavours of Oreos nowadays, you could really mix it up with this cake by using another flavour of oreos! I’ve linked below some of the tools I used to create this cake, to help you get the same results I did.

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays hosted by Little Sweet Baker and Livin’ Well.

 

5 from 3 votes
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Cookies and Cream Oreo Drip Cake

Servings 12

Ingredients

For the chocolate sponges

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 6 Eggs large
  • 300 g Self raising flour
  • 50 g Cocoa powder
  • 1/2 tsp Baking powder
  • 1 tbsp Milk

For the oreo sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • 2 tsp Vanilla extract
  • 5 Chopped up oreos

For the cookies and cream buttercream

  • 450 g Butter or baking spread
  • 900 g Icing sugar
  • 3 tsp Vanilla extract
  • 260 g Crushed oreo crumbs

For the chocolate drip

  • 100 g Dark chocolate
  • 1 tbsp Vegetable oil

For decoration

  • 8 Oreos cut in half
  • 6 Oreos chopped up

Instructions

To make the chocolate sponges

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  2. Mix the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and milk, and whisk until fully incorporated

  4. Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore

  5. Divide the mixture between the two tins, use scales for accuracy

  6. Bake them for 35 minutes, check they are done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack

To make the oreo sponge

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 (or leave it on between making both sponges), and grease and line one 8" cake tin

  2. Mix the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and vanilla extract, and whisk until fully incorporated

  4. Add the self raising flour and whisk in until you can't see any flour anymore

  5. Fold in the chopped up oreos, then pour the mixture into the tin

  6. Bake them for 35 minutes, check it is done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack

To make the buttercream

  1. Using an electric whisk, whisk together the butter and icing sugar. When it starts to come together, add the vanilla extract. Keep mixing until it is smooth


  2. Fold the oreo crumbs into the buttercream, making sure they are evenly distributed throughout

  3. To stack and decorate the cake, level off each sponge with a cake leveller if necessary, so they are all an even height. Place the bottom chocolate sponge on a turn table and spread some buttercream over the top


  4. Add the oreo sponge on top and again spread buttercream over it

  5. Add the final chocolate sponge on top of that, then cover the whole cake with a base layer of buttercream (a crumb coat). Put it in the fridge for 1 hour to set

  6. Coat the cake with a second layer of buttercream and smooth it out as best you can. Then put it back in the fridge for another hour to set

To do the chocolate drip

  1. Melt the chocolate in the microwave, start with a 30 second blast, then stir it, then do 10 second blasts, stirring in between until it's melted

  2. Mix the oil into the melted chocolate

  3. Put the chocolate into a piping bag and snip a small section off the end

  4. Pipe blobs around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts

  5. Used a palette knife to smooth the chocolate on the top of the cake. You can cover the whole top of the cake with chocolate it you like

To decorate

  1. Put the remaining buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake

  2. Push the cut in half Oreo biscuits all around the edge and sprinkle the chopped up Oreos in the middle

NB. This post is NOT in anyway sponsored by Oreos – I just love their product!

You can find more of my Cake recipes by clicking here!

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Bake With A Legend Review

Bake With A Legend Review

If you’ve visited my blog before you will know that I am a massive fan of The Great British Bake Off. It is the baking show that inspired me to start both this blog and my journey of delicious baking adventures. So when I heard that there were baking classes being hosted by some of the most talented and well known GBBO stars, well there wasn’t much that was going to stop me from getting involved! The classes are called Bake With A Legend, and at first they started off in London (as most things do unfortunately for us Northerners). Thankfully, because they’ve been so brilliant and successful, they’ve started doing classes in Manchester this year.

I attended two Bake With A Legend classes in Manchester. The first was baking bread with Paul Jagger. Paul was a quarter finalist in series six and is most well known for his lion bread sculpture. Because the classes are in small groups, they feel very intimate. You can chat away to the hosts and asking them questions throughout is welcomed. At the start we all sat down with Paul and we were offered a hot drink. He talked to us about what we would be baking. He was a very warm, friendly and open guy. Paul was full of anecdotes and stories about his time on GBBO. I found it absolutely fascinating to hear what went on behind the scenes!

Then it was time to bake! Paul demonstrated each step first and explained what we needed to do. There were two large work stations at the Food Sorcery location in East Didsbury for us all to use. They provided plenty of baking equipment to go around and the main ingredients were all weighed out and ready. As there were bakers on either side of the worktops it was ideal for chatting with others in the group and helping each other to remember which ingredients to add!

At the bread making class we made grissini (aka breadsticks) flavoured with parmesan and rosemary. Paul brought rosemary from his garden at home for us to use which was a lovely touch. We also made an asian inspired twist on garlic bread which was stuffed with chickpeas, pepper, cumin, chilli and coriander. I have made bread several times in the past, but I’d never made these recipes before. So it was a learning experience for me. Paul made his way around the group whilst we baked to guide us, answer our questions, and most importantly reassure us that we were following the recipe correctly!

The Bake With A Legend staff were also on hand to clean up after us, help us work the fancy ovens, and keep an eye on our bread as it baked. When everything was ready the whole room smelt amazing! We got another chance to sit round the table with Paul at the end of the session. He chatted with us some more, and we got to ask any further questions we had. We were provided with everything we needed to package up our bread and take it home with us. We also got the chance to get a photo with Paul! It was such a fun day and I thoroughly enjoyed myself!

The second class I attended was cake making with Howard Middleton. He featured in series four of GBBO and is probably best known for having his custard accidentally ‘stolen’ by a fellow contestant. He’s also known for his love of gluten free baking and using unusual flours in his bakes. On one week of the show he used hemp flour, which gave Mel & Sue plenty to joke about! Howard has since released a book full of gluten free recipes (I’ve linked to it at the bottom of this post if you are interested).

We were making a recipe from Howard’s book called a Cacaoccino cake. It’s a sponge containing cacao, hazelnuts and coffee, surrounded by hazelnut wafers and filled with whipped cream. Howard was very funny and self deprecating throughout the class. We were all laughing at regular intervals and he made the atmosphere light and comfortable. As in the previous class, Howard demonstrated the steps of the recipe before we went over to the baking stations and had a go ourselves.

I baked in a pair with a lovely lady called Bev who had been bought the class as a Christmas gift from her husband. It was really nice to bake with someone else, to have a chat and bake together. Howard was pottering around the group to help us when we got stuck. So we felt reassured that the cakes would turn out well. He even brought his own stencils from home so we could finish off the cake with either a Bake With A Legend logo, or a coffee cup. I went for the logo and Howard applied the stencil and dusted the cocoa on everyone’s cake for them which was a fantastic personal touch!

Bake With A Legend

At the end of the class we sat down to relax with a glass of prosecco or orange juice. Howard served us a slice of the cake he had made during the demonstration. It was absolutely delicious! And this is coming from someone who doesn’t even like coffee! We also got to chat more with Howard and ask him questions. He told us all about his GBBO experience and what he’d been up since the show ended. He also signed copies of his book and happily posed for photos with the group.

I had a brilliant time at the cake making class, and I loved every moment of getting to meet and bake with these two fabulous GBBO stars. Even as an experienced baker, I learnt new things and feel inspired to try out new recipes. I think the Bake With A Legend classes are suitable for bakers of any level of experience as you are guided every step of the way. There’s always have help at hand to steer you in the right direction. The atmosphere of each class is so comfortable and welcoming that you don’t feel like any question is a stupid one. Essentially, if you love baking and you love The Great British Bake Off, you’re going to love Bake With A Legend!

If you want to find out more and see what classes are coming up in your area, visit the Bake With A Legend website.

NB. I attended the classes free of charge, I was not required to write a positive review and all opinions are my own.