Funfetti Vanilla Cupcakes

Funfetti Vanilla Cupcakes

Funfetti is really a very simple concept – vanilla cake batter with rainbow sprinkles mixed into it and decorated with vanilla buttercream and more rainbow sprinkles. But yet every time I look at these Funfetti Vanilla Cupcakes they make me smile as they are so fun! There’s something about rainbow sprinkles that brings back childhood memories and makes you feel happy from the inside out. You’ll need to buy good quality sprinkles to make sure the colour stays bright and vivid after baking. You can get them from lots of different brands, the ones I used were from The Shire Bakery.

Jump straight to the recipe!

To make the sponge I first mixed together the baking spread and caster sugar. Then I added the eggs and vanilla extract and mixed them in.

Next I mixed in self raising flour, and folded in the rainbow sprinkles.

 

I divided the cupcake batter into cases, then I baked them for 25 minutes.

While the cupcakes were cooling I made a vanilla buttercream by mixing together butter, icing sugar and vanilla extract, then I piped the buttercream onto each of the cupcakes.

Funfetti Vanilla Cupcakes

To finish the Funfetti Vanilla Cupcakes I added lots of rainbow sprinkles on top!

Funfetti Vanilla Cupcakes

These Funfetti Vanilla Cupcakes would be fantastic at a birthday party for someone of any age!

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, and Fiesta Fridays hosted by Spades, Spatulas & Spoons and Apply To Face.

5 from 1 vote
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Funfetti Vanilla Cupcakes

Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Author thebakingexplorer

Ingredients

For the sponge

  • 175 g Caster sugar
  • 175 g Butter or baking spread I use Stork
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 175 g Self raising flour
  • 35 g Sprinkles

For the buttercream

  • 200 g Butter or baking spread I use Stork
  • 400 g Icing sugar
  • 1 tsp Vanilla extract

For decoration

  • Sprinkles

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases

  2. To make the sponge, mix together the butter and lsugar, using a silicone or wooden spoon, until smooth

  3. Add the eggs and vanilla extract, and whisk well

  4. Then whisk in the self raising flour

  5. Then fold in the sprinkles with a silicone spatula or a wooden spoon

  6. Divide the mixture between the 12 cupcake cases

  7. Bake them for 20 minutes or until they are golden brown and a skewer inserted comes out clean. Leave to cool completely

  8. Make the buttercream by mixing together the butter and icing sugar, then add the vanilla extract, and mix until smooth. You can do this by hand with a silicone or wooden spoon or with an electric whisk

  9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  10. Then add the sprinkles as decoration

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

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

Funfetti Cupcakes

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Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

I love baking things that surprise people and evoke questions like “how did you do that?!” These Ice Cream Cone Cupcakes are a great way to trick and delight your family and friends. They look exactly like mini ice creams, but in fact hidden inside the cone is cake and the ‘ice cream’ on top is buttercream! You’ll be surprised at how easy they are to make too, it’s just a normal cupcake recipe but you bake them inside the cones which are wrapped in foil to protect them in the oven. If you make sure to buy the ice cream cones with the flat bottoms they will stand upright for easy baking and displaying. Then your Ice Cream Cone Cupcakes will be ready for all your summer parties and events!

Jump straight to the recipe!

To start, I prepared the ice cream cones by cut out strips of foil and wrapping them around each cone. I placed my cones into a cupcake tin.

 

To make the cupcake batter I started by creaming together the butter and sugar, then I whisked in the eggs and vanilla extract.

Then I added the self raising flour and whisked until smooth.

  

I divided the mixture between the cones, and baked them for 25 minutes until golden.

 

For the buttercream I mixed the icing sugar and butter together, then added vanilla extract and whisked until smooth. I piped it onto the Ice Cream Cone Cupcakes using a star nozzle for the ice cream effect, then I added chocolate flake and sprinkles.

Ice Cream Cone Cupcakes

I really love the texture of the crunchy cone against the soft cake and the sweet buttercream. My boyfriend scoffed down a few of the Ice Cream Cone Cupcakes and my brother was a big fan too. As expected, I got plenty of questions about how I did it from my friends and colleagues!

Ice Cream Cone Cupcakes

Vanilla is always a winning flavour, but you could do a chocolate cupcake recipe instead, or add some lemon zest to the sponge. You could also add strawberry or chocolate sauce to decorate. There really is so many ways to be creative with this base recipe!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Lost In Food, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by Apply to Face Blog and Pantry Portfolio.

5 from 6 votes
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Ice Cream Cone Cupcakes

Servings 12

Ingredients

For the sponge

  • 12 Flat bottomed ice cream cones
  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 175 g Self raising flour

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 tsp Vanilla extract

For decoration

  • 4 Chocolate flakes, cut into thirds optional
  • Sprinkles optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, cut out strips of foil and wrap them around the ice cream cone. You don't need to cover the bottom with foil. Place them into a cupcake tin

  2. Cream together the butter and caster sugar, using a silicone or wooden spoon, until smooth

  3. Add the eggs and vanilla extract and whisk well

  4. Whisk in the self raising flour

  5. Divide the mixture between the 12 cones

  6. Bake them for 20-25 minutes or until they are golden brown and a skewer inserted comes out clean. Carefully remove the foil and leave to cool completely, preferably on a cooling rack

  7. Make the buttercream by mixing together the butter and icing sugar, then add the vanilla extract and mix until smooth. You can do this by hand or with an electric whisk

  8. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  9. Insert a third of a chocolate flake into each one and add your choice of sprinkles, then get ready to surprise your family and friends!

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

Ice Cream Cone Cupcakes

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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 2 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 in a cool place for 2-3 days

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

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Strawberries & Cream Cake

Strawberries & Cream Cake

One of the signs of summertime in the UK is that the Wimbledon Tennis Championships begins. Strawberries and cream was served at the first Wimbledon back in 1877 and has continued to be a winning combination ever since. This Strawberries & Cream Cake is the ultimate celebration of this delightful mix of sweet fruit and rich cream. It’s made up of a generous vanilla sponge, filled with sweetened mascarpone cheese and strawberry jam, topped with whipped cream, freeze dried and fresh strawberries – it screams “summer is here!”

Jump straight to the recipe!

I started by creaming together 350g caster sugar and 350g baking spread using an electric hand mixer until it was light and fluffy.

Then I whisked in 6 eggs and 2 tsp vanilla extract until smooth, then mixed in 350g self raising flour.

Using scales for accuracy, I separated the mixture between two greased and lined  8″ sandwich tins.

I baked them on 180C/160C Fan for 45 minutes until they were golden brown and a skewer inserted came out clean.

When the sponges were fully cool I made the filling by mixing together 250g mascarpone cheese, 50g full fat cream cheese, 1 tsp vanilla extract and 5 tbsp icing sugar. I spread strawberry jam over the sponge, then added the filling leaving about 2 tbsp in the bowl.

I topped it with the second sponge and spread the remaining filling on the top.

Using my electric hand mixer I whipped up double cream with icing sugar and vanilla, put it in a piping bag with a Jem 1E open star nozzle and piped it around the edges. I sprinkled a packet of freeze dried strawberries in the centre that I smashed up.

Strawberries & Cream Cake

I pressed the fresh strawberries into the whipped cream all round the edges of the Strawberries & Cream Cake, and sprinkled some red hundreds and thousands I got from Tesco all over the cake. This Strawberries & Cream Cake is best served straight away, but it will keep in the fridge until the next day.

Strawberries & Cream Cake

The sponge of this Strawberries & Cream Cake was lovely and light and the sweet jam and strawberries set off the cream and the filling perfectly – it’s a combination that has stood the test of time for a reason!

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy and Brilliant Blog Posts by Honest Mum.

Subscribe to my YouTube channel for more recipe videos like this!

5 from 1 vote
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Strawberries & Cream Cake

Ingredients

For the sponge

  • 350 g Caster sugar
  • 350 g Baking spread or Butter
  • 6 Eggs large
  • 350 g Self raising flour
  • 2 tsp Vanilla extract

For the filling

  • 250 g Mascarpone cheese
  • 50 g Full fat cream cheese
  • 5 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 6 tbsp Strawberry jam

For the decoration

  • 300 ml Double cream
  • 2 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 18 g Packet of freeze dried strawberries
  • 9 Fresh strawberries
  • Red sprinkles

Instructions

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

  2. To make the sponge, cream together the caster sugar and baking spread using an electric hand mixer until it is light and fluffy

  3. Whisk in 6 eggs, two at a time, mixing between each addition 

  4. Then mix in the vanilla extract, followed by the self raising flour

  5. Separate the mixture between the sandwich tins. You can do this by eye, or use scales for accuracy

  6. Bake them for 45 minutes until they are golden brown and a skewer inserted in the middle comes out clean. If they are browning too much, turn the oven down to 160C/140C Fan

  7. Once the sponges are baked, remove from the oven and run a butter knife around the edges of the tin to loosen them, then carefully tip them out onto a cooling rack and leave to cool completely

  8. To make the filling use an electric hand whisk or food mixer to whisk together the mascarpone cheese, full fat cream cheese, vanilla extract and icing sugar

  9. Put one of the sponges on your chosen cake stand or serving plate and spread the strawberry jam all over it, then spread the filling over the jam leaving about 2 tbsp in the bowl

  10. Top with the second sponge and spread the remaining 2 tbsp of the filling on top in the centre, it doesn't need to reach the edges

  11. Whip up the double cream and icing sugar either by hand, with an electric hand mixer, or food mixer. Put it into a piping bag with an open star nozzle and pipe it all around the edge of the cake

  12. Smash up the freeze dried strawberries if they are whole (you can also buy pieces that won't need smashing up) and sprinkle them in the centre 

  13. Add the fresh strawberries on top of the whipped cream all around the edge of the cake, and sprinkle the red hundreds and thousands, if using, all over the cake

  14. Slice and enjoy!

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

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Funfetti Birthday Cake

Funfetti Birthday Cake

Funfetti Birthday Cake is sometimes known as confetti cake, but I prefer the name funfetti because this cake really is so fun! It’s made by mixing rainbow sprinkles into the cake batter which creates the effect. Then I’ve decorated it with more sprinkles on top! It’s perfect for a party, and especially birthdays! I first made this Funfetti Birthday Cake for my birthday, which is why I’ve named it as such. It’s flavour is simple vanilla, which is that classic flavour that everyone loves.

Jump straight to the recipe!

I made the sponge by creaming together butter and caster sugar. Then I added the eggs, two at a time, and mixed between each addition. I then added vanilla extract, and finally folded in self raising flour.

Then I added sprinkles!

I divided the mixture equally between the tins and baked the cakes for 35 minutes, then I left them to cool fully.

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

On a plate I started stacking the layers and piping buttercream between each one.

I put on the final layer of sponge and smoothed icing all over the top using a palette knife to smooth it out.

Then I piped swirls around the edge and I filled the middle with more sprinkles!

Funfetti Birthday Cake

The Funfetti Birthday Cake is so pretty when cut into! It has such a colourful and festive appearance. The bright rainbow colours of this Funfetti Birthday Cake are what make it stand out, and the light vanilla sponge and sweet vanilla buttercream give it lovely flavour.

Funfetti Birthday Cake

Vanilla cake with rainbow sprinkles in the sponge, vanilla buttercream and decorated with rainbow sprinkles

Course Dessert
Cuisine American
Keyword Cake
Prep Time 20 minutes
Cook Time 35 minutes
Decorating time 20 minutes
Total Time 1 hour 15 minutes
Servings 14
Author thebakingexplorer

Ingredients

For the cake

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

For the buttercream

  • 900 g Icing sugar
  • 450 g Butter or baking spread
  • 2 tsp Vanilla extract

For decoration

  • 25 g Sprinkles

Instructions

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

  2. Mix together the butter and the caster sugar until smooth

  3. Add the eggs, two at a time, and mix between each addition

  4. Then add the vanilla extract, and whisk in the self raising flour

  5. Fold in the sprinkles

  6. Divide the mixture equally between the tins

  7. Bake the cakes for 35 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. 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

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

  10. Stack the cake layes, piping or spreading buttercream between each layer

  11. On the final sponge, smooth icing over the top and smooth it out using a palette knife

  12. Then use a piping bag with a star nozzle to pipe swirls around the edge and fill the middle with more sprinkles!

  13. Leftovers will keep in an airtight container in a cool place for 2-3 days

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

Funfetti Birthday Cake

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British Seaside Cake

British Seaside Cake
I don’t know about you, but when I think of going to the British seaside I think of Mr Whippy ice creams. With a flake and some strawberry sauce of course. So this British Seaside Cake embodies my vision of it perfectly. The National Trust are celebrating the South West Coast at the moment with a Coastal Festival, and seen as they look after over 300 miles of it, there’s a lot of fun to be had! They’re arranging everything from beach clean ups, water sport events, walks, runs, picnics and plays.

Jump straight to the recipe!

They’ve even made the epic cake above to commemorate their celebrations, and have asked bloggers to make cakes too, with the theme ‘I love the coast’. My British Seaside Cake is all about my childhood memories of going to the seaside, playing in the sand and eating ice cream.

My cake was three layers high and I baked each layer separately. I started by greasing and lining my tins.

Then I creamed together butter and caster sugar.

I added in eggs, bit by bit, and vanilla extract, and whisked well.

Finally I folded in self raising flour and baking powder and divided the mixture between the three tins. I measured the mixture to make sure it was divided evenly. I have a lot of problems with my cakes getting domed tops and I read some tips about making a hole in the middle of the mixture to stop this, so I thought I’d give it a try.

The second part of the anti-dome tip was to place a circle of greaseproof paper over the top with a hole in the middle. I baked the cakes on 160C/325F/Gas Mark 3 for 30 minutes.

Well the tips worked! My cakes came out perfectly flat on top. I am going to definitely use these tips next time. I left the cakes to cool.

For the ‘ice creams’ on top of the cake I purchased some cup cones, the ones with flat bottoms.

I wrapped them in foil and placed them into a muffin tin.

Then I made a cake batter using the same method as the bigger cake.

They baked for 25 minute. I removed the foil and left them to cool.

For the icing I mixed together icing sugar with butter and vanilla extract. I piped it onto the cones just like a Mr Whippy, and then pushed in a chocolate flake.

I made the blue sea icing by mixing together icing sugar, butter, blue food colouring and vanilla extract.

For the sand I crushed up digestive biscuits.

I layered up the cake using strawberry jam to sandwich them together.

Then I iced the cake all over with the blue buttercream, I put 2 cocktail sticks into the bottom of each ice cream cake and stuck them into the cake. This gave them stability as the flake made their weight uneven. I then piled the biscuit sand all around the cones and all over the top of the cake.

The final flourishes were shell chocolates around the edge of the British Seaside Cake and some strawberry sauce on the ice creams. I was so pleased with the final result! It was like the seaside had come to my house.

It was delicious inside too, I think the simple flavours of vanilla and strawberry jam were just right for the indulgence of the decoration. My boyfriend loved the ice cream cone cupcakes in particular, and I thought they were really tasty too.

British Seaside Cake

Servings 12

Ingredients

For the cake

  • 350 g Caster sugar
  • 350 g Butter or baking spread
  • 6 Eggs large
  • 3 tsp Vanilla extract
  • 350 g Self raising flour
  • 2 tsp Baking Powder

For the ice cream cone cupcakes

  • 3 Flat bottomed ice cream cones
  • 55 g Butter or baking spread
  • 55 g Caster sugar
  • 1 Egg
  • 1/2 tsp Vanilla extract
  • 55 g Self raising flour

For the ice cream cone buttercream

  • 160 g Icing sugar
  • 80 g Butter or baking spread
  • 1/4 tsp Vanilla extract

For filling the cake

  • 1 jar of Strawberry jam

For the blue buttercream

  • 400 g Icing sugar
  • 200 g Butter or baking spread
  • 1 tsp Vanilla extract
  • Blue food colouring

For decorating the ice cream cone cupcakes

  • 3 Chocolate flakes
  • Strawberry sauce

For decorating the cake

  • 5 Digestive biscuits crushed
  • Shell chocolates

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line three 9" sandwich tins

  2. For the cake, cream together the butter and caster sugar until smooth

  3. Add in the eggs, 2 at a time, and the vanilla extract, and whisk well

  4. Fold in the self raising flour and baking powder. Divide the mixture between the three tins

  5. Bake the cakes for 30 minutes or until a skewer inserted comes out clean. Remove from the tins and put on cooling racks to cool fully

  6. For the ice cream cupcakes wrap the cones in foil and place them into a muffin tin

  7. Cream together the butter and caster sugar until smooth. 

  8. Add the egg and the vanilla extract, and whisk well

  9. Fold in the self raising flour

  10. Divide between the cones and bake for 20-25 minutes until risen and golden. Remove the foil and leave them to cool fully

  11. For the ice cream cupcake buttercream, mix together the icing sugar, butter and vanilla extract until smooth. Pipe it onto the cones, and then push in a chocolate flake

  12. Stack up the large cake using the strawberry jam to sandwich each layer together
  13. For the blue buttercream mix together the icing sugar, butter, blue food colouring and vanilla extract until smooth and the desired shade. Cover the cake with it

  14. Put 2 cocktail sticks into the bottom of each ice cream cake and stick them into the large cake in the middle

  15. Pile the crushed digestive biscuits all around the cones and all over the top of the cake

  16. Add the shell chocolates around the edge of the cake and strawberry sauce on the ice cream cakes

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

Brownie Bottom Vanilla Cheesecake with Caramel Sauce

Brownie Bottom Vanilla Cheesecake with Caramel Sauce

I’ve recently moved in with my boyfriend and despite it being a rented property, I feel more at home than I have in several years. One of the best parts of having our own place is the freedom to have people over whenever we want and cook awesome meals. Last Sunday we had my dad and Stepmum over for a gigantic Sunday lunch. My boyfriend was in charge of the main meal, and I made desserts. I saw a brownie bottom cheesecake on Pinterest and I was like ‘hell yeah!’ so I decided to make one. This Brownie Bottom Vanilla Cheesecake features a rich chocolate brownie layer with a light and almost mousse like baked cheesecake topping. The caramel sauce is very rich and you only need a little drizzled over, but wow is it tasty!

Jump straight to the recipe!

To make the caramel sauce I found a great recipe on The Guardian. I started by heating caster sugar in a pan until golden brown.

I took it off the heat and stirred in butter, light brown sugar and golden syrup, then double cream.

Then I put it back on the heat and let it simmer for 4 minutes. I took it off the heat and let it settle for 1 minute, then poured it into a jug and left it too cool completely. It’ll thicken up nicely.

I lined a springform tin with foil and greaseproof paper. If you are using a springform or loose bottomed tin, line it really well as this is going in a water bath later. I didn’t line mine enough and some water got through, but I managed to dry it out enough afterwards.

To make the brownie base I used my go to brownie recipe, which I made two thirds of the quantity of.

While the brownies were baking, I made the cheesecake topping by first mixing together full fat cream cheese, egg yolks, caster sugar and vanilla extract. Mix well and make sure there are no lumps.

In my food mixer I beat the whites from the eggs until stiff and then folded them into the cream cheese mixture.

I took the brownie out of the oven and smoothed the cheesecake mixture on top. I placed the tin into a larger tin filled with water to create a water bath or bain marie. This stops the brownie from over cooking while the cheesecake bakes.

I put the Brownie Bottom Vanilla Cheesecake back in the oven and baked it for 40 minutes on the same temperature. I let it cool fully to room temperature before putting in the fridge overnight. You can eat it straight away of course, but I made mine the day before.

When serving the Brownie Bottom Vanilla Cheesecake, drizzle over some caramel sauce before tucking in! This is a really delicious twist on a standard cheesecake and is so light and really moreish.


Brownie Bottom Vanilla Cheesecake with Caramel Sauce

Ingredients

For the caramel sauce

  • 150 g Caster sugar
  • 75 g Butter
  • 150 g Light brown sugar
  • 75 g Golden syrup
  • 200 ml Double cream

For the brownie base

  • 150 g Butter
  • 265 g Caster sugar
  • 2 Eggs large
  • 2 tsp Vanilla extract
  • 55 g Cocoa powder
  • 1/4 tsp Baking Powder
  • 80 g Plain flour
  • A pinch of Salt

For the cheesecake

  • 135 g Caster sugar
  • 575 g Cream cheese
  • 3 Eggs large, separated
  • 1 1/2 tsp Vanilla extract

Instructions

  1. To make the caramel sauce heat the caster sugar in a pan until golden brown

  2. Take it off the heat and stir in the butter, then the light brown sugar and golden syrup, then the double cream

  3. Put it back on the heat and let it simmer for 4 minutes. Take it off the heat and leave it too cool completely and thicken up. Store in the fridge until required

  4. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Cover a 9" springform tin with foil on the outside

  5. To make the brownie base, melt the butter on a low heat. Transfer it to a mixing bowl, add the caster sugar and mix until fully combined

  6. Beat in the eggs and the vanilla extract

  7. Fold in the cocoa powder, baking powder, plain flour and salt
  8. Pour the mixture into the springform tin and bake for 20 minutes

  9. Make the cheesecake topping by mixing together the full fat cream cheese, the egg yolks, the caster sugar and vanilla extract

  10. In a food mixer beat the whites from the eggs until stiff and then fold them into the cream cheese mixture

  11. Smooth the cheesecake mixture on top of the brownie bottom. Place the tin into a larger tray filled with water to create a water bath or bain marie
  12. Bake it for 40 minutes on the same temperature. Let it cool fully to room temperature before putting in the fridge

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

Strawberry & Vanilla Cake

Strawberry & Vanilla Cake

I think I must be one of the few people in the world, or at least the UK, that doesn’t like strawberries. That being said, my wonderful boyfriend loves them, so when he requested a Strawberry & Vanilla Cake for his birthday I was happy to oblige! Despite not liking the taste of strawberries, I think they look great and make the cake look very summery and fresh. He loved the cake and was very giddy when he saw the finished product, it got cut minutes after the photo above was taken! Making things for my loved ones is one of the best things about baking as I love how happy they get when you present it to them. If you want to make a strawberry lover very happy here’s what to do…

Jump straight to the recipe!

To start I made the sponge by firstly creaming together butter and caster sugar. I added eggs and vanilla extract and whisked in, then folded in flour.

I split the mixture into two. In one of the mixtures I added strawberry flavour oil and pink food colouring. Then I divided the mixtures between four cake tins for baking.

I baked each layer of sponge on 180C/350F/Gas Mark 4 for around 20 minutes. When the four layers of sponge were cooked I left them to cool.

Next I made a vanilla buttercream from butter, icing sugar and vanilla extract.

I put the first layer of sponge on the cake stand and spread strawberry jam over it. I put strips of baking paper around the edges so no buttercream would get on the cake stand. Or you could use a turntable.

I continued sandwiching the layers together with strawberry jam until they were all piled high!

Then I spread the buttercream over the sponge using a palette knife. I tried to make it as smooth as possible.

After cutting the tops off the strawberries I arranged them on top of the Strawberry & Vanilla Cake. I sprinkled over some white chocolate chips as my boyfriend insisted they were a necessary element of the cake! I think they looked good too and were a good way of filling in the gaps between the fruit. There are lots of other ways you could arrange the strawberries on top – be creative!

I loved the effect of the layers when it was cut, and the Strawberry & Vanilla Cake was very much enjoyed by the birthday boy!


Strawberry & Vanilla Cake

Servings 12

Ingredients

For the sponge

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 6 Eggs large
  • 2 tsp Vanilla extract
  • 350 g Self raising flour
  • Pink food colouring
  • 1/2 tsp LorAnn Strawberry flavour oil

For the buttercream

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

For decoration & filling

  • 1 jar of Strawberry jam
  • Approx 26 Fresh strawberries
  • 1 bag of White chocolate chips

Instructions

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

  2. To make the sponge cream together the butter and the caster sugar. Add the eggs, two at a time and mixing between each addition, and whisk in the vanilla extract

  3. Fold in the self raising flour

  4. Split the mixture in half and colour one half pink with the food colouring as well as mixing in the strawberry flavour oil

  5. Divide the pink mixture between two of the cake tins and the vanilla mixture between the remaining two cake tins

  6. Bake the sponge for around 20 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

  7. Make the vanilla buttercream by mixing 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

  8. Put the first layer of sponge on a cake stand and spread strawberry jam over it
  9. Continue sandwiching the layers together in alternate colours with strawberry jam between each one

  10. Spread the buttercream over the top and sides of the sponge using a palette knife
  11. Arrange the strawberries on top of the cake, then sprinkle over the white chocolate chips

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

Chocolate & Vanilla Pinwheel Biscuits

Chocolate & Vanilla Pinwheel Biscuits

If you’re looking for fun and eye catching biscuits then these Chocolate & Vanilla Pinwheel Biscuits are the answer to your prayers. I absolutely love this effect as it really draws your attention! They’re also so yummy, with a texture similar to shortbread and delicious chocolate and vanilla flavours. They are great for dipping in a glass of milk or a cup of tea! As well as the look of these biscuits, the other thing that’s great about them is that you can make them in advance, keep the dough in freezer and take it out and slice it when you’re ready to bake. You don’t even need to thaw it for more than a few minutes!

Jump straight to the recipe!

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

To the chocolate dough I added milk, egg, cocoa powder and plain flour. Then to the vanilla dough I added vanilla extract, egg and plain flour.

When the doughs came together I wrapped them both in cling film and chilled them in the fridge for 1 hour.

  

Onto two sheets of greaseproof paper I rolled out both doughs into rectangles that were approximately 12″ by 10″.

  

Carefully, I tipped the chocolate dough onto the vanilla dough and rolled over them lightly with a rolling pin so that they stuck together. Then I rolled up the doughs together and wrapped it in cling film and put it in the freezer.

When I was ready to bake the biscuits, I took the dough out of the freezer and let it thaw for 5-10 minutes. I sliced it into 1/4″ thick slices using a sharp knife and placed them on a baking tray. They do grow in size so I left space between them.

I baked the Chocolate & Vanilla Pinwheel Biscuits for 20 minutes.

Chocolate & Vanilla Pinwheel Biscuits

The Chocolate & Vanilla Pinwheel Biscuits are great for an afternoon or morning break, and they make your biscuit break a bit more interesting!

Chocolate & Vanilla Pinwheel Biscuits

Children will also love these biscuits, and you can play around with the colours by adding food colouring to the vanilla dough. Or invert the colours so the chocolate dough is on the outside instead.

Chocolate & Vanilla Pinwheel Biscuits

Servings 16

Ingredients

For the chocolate dough

  • 115 g Butter
  • 100 g Caster sugar
  • 1 Egg
  • 210 g Plain flour
  • 50 g Cocoa powder
  • 1 tbsp Milk

For the vanilla dough

  • 115 g Butter
  • 100 g Caster sugar
  • 1 Egg
  • 2 tsp Vanilla extract
  • 250 g Plain flour

Instructions

  1. To make the biscuit doughs, weigh out the butter and caster sugar for each dough into separate bowls

  2. Mix them together until fluffy

  3. In the vanilla dough bowl, add the egg and vanilla, and mix in

  4. In the chocolate dough bowl, add the milk and egg, and mix in

  5. In the vanilla dough bowl, add the plain flour, and mix in

  6. In the chocolate dough bowl, add the plain flour and cocoa powder, and mix in

  7. Shape both dough into balls, wrap in cling film and chill them in the fridge for 1 hour

  8. Onto two seperate sheets of greaseproof paper, roll out each dough into a rectangle that is approximately 12" by 10". I also cover the dough with greaseproof paper and roll over the top of it to stop the dough from sticking to the rolling pin

  9. Using the paper to help you lift it, carefully lay the chocolate dough onto the vanilla dough, then peel the paper off the top. Then roll over them lightly with a rolling pin so that they stick together - again cover the dough with greaseproof paper to do this so it doesn't stick to the rolling pin

  10. Then, like you would do with a swiss roll, roll up the doughs together tightly

  11. Trim the ends, then wrap the dough roll in cling film and put in the freezer for 1 hour or until ready to bake

  12. When ready to bake the biscuits, pre-heat your oven to 180C/160C Fan/325F/Gas Mark 3 and line your baking trays with baking paper

  13. Take the rolls out of the freezer and let them thaw for 5-10 minutes. Slice them into 1/4" thick slices using a sharp knife and place on a baking tray, they will grow in size so leave space between them

  14. Bake the biscuits for 15-20 minutes

  15. Let them cool on the tray for 5 minutes, then move to a cooling rack to cool fully

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

Chocolate & Vanilla Pinwheel Biscuits

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Children In Need Cupcakes

Children In Need Cupcakes

Children In Need is a huge charity in the UK and every November they have a big fundraising campaign. These Children In Need Cupcakes feature their mascot, Pudsey Bear, and they would be perfect for a charity bake sale! They are vanilla cupcakes decorated with coloured coconut for Pudsey’s fur, and fondant for his facial features. I’m not a fondant expert at all, so I can assure you the fondant decorations for these Children In Need Cupcakes are really easy to make with a few simple tools.

Jump straight to the recipe!

  

To make the cupcakes I started by creaming the butter and sugar together. Then I added the eggs and vanilla and whisked them in.

  

I added the self raising flour and whisked in, then I divided the mixture between cupcake cases.

The cupcakes baked for 20-25 minutes until golden.

I made all of the fondant decorations and left them to dry out.

To dye the coconut flakes, I mixed yellow food colouring with some water then added it to the coconut and mixed in until it was yellow.

   

I made a vanilla buttercream and spread it over the cupcakes, then I sprinkled and pressed the yellow coconut onto it.

Then I added the facial features and Pudsey’s face appeared!

Children In Need Cupcakes

The Children In Need Cupcakes looked so fun and cute! They will go down a storm at your charity bake sale!

Children In Need Cupcakes

Servings 12

Ingredients

For the cupcakes

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs
  • 175 g Self raising flour
  • 1 tsp Vanilla extract

For decoration

  • 75 g Dessicated coconut
  • Yellow food colouring
  • Yellow fondant
  • Red fondant
  • White fondant
  • Black fondant
  • Blue fondant
  • Green fondant

For the buttercream

  • 150 g Butter
  • 300 g Icing sugar
  • 1 tsp Vanilla extract

Instructions

For the fondant decorations

  1. If you're not familiar with fondant, here are a few tips: make sure to roll the fondant out using plenty of icing sugar underneath it and on a silicone mat with a silicone rolling pin. Try not to let too much icing sugar get on top of the fondant as this can effect the colour. You can use a small dry brush to brush any excess icing sugar off the fondant shapes once they've dried out

  2. To make the eyes, roll out some white fondant and cut out 12 circles using a 16mm round fondant plunger. Then roll out black fondant and cut out 12 circles using a 10mm round fondant plunger. Use a little water applied with a small brush to stick the black circles on top of the white circles. Leave to dry

  3. To make the ears, roll out some yellow fondant and cut out 24 circles using a 16mm round fondant plunger. Pinch one side of the circles to create the ear shape, then leave to dry

  4. To make the nose and mouth, roll out some black fondant and cut out 12 circles using a 16mm round fondant plunger. Then use a 12mm round fondant plunger to cut out a section of the black circles so you create a mouth shape. The cut out section will be the nose. Leave to dry

  5. To make the bandages, use a piece of paper measured against a cupcake to create a template. Use the template to cut out 12 bandage shapes. Then roll out green fondant and cut out 12 10mm circles using a round fondant plunger. Repeat with the yellow, blue and red fondant. Use a little water applied with a small brush to stick the red, yellow, blue and green circles on top of the white bandages. Leave to dry

For the cupcakes

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin/cupcake tin with yellow cupcake cases

  2. For the cupcakes, cream the butter and sugar together in a bowl with a wooden or silicone spoon

  3. Add the eggs and vanilla, and whisk them in

  4. Then whisk in the self raising flour

  5. Divide the mixture between the cupcake cases and bake for 20-25 minutes until golden brown or until a skewer inserted comes out clean, then put them on a rack to cool fully

  6. To colour the desiccated coconut, mix two or three blobs of food colouring (depending on strength) with 1 1/2 tbsp water, mix it into the coconut. Add more if it doesn't go as yellow as you want

  7. To make the buttercream, mix together the butter and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the vanilla and mix until smooth.

  8. Using a knife, spread some of the buttercream out onto the top of one of the fully cooled cupcakes

  9. Dip the frosted side of the cake into the bowl of yellow coconut flakes, and press firmly until fully coated. Add extra with a spoon if needed, pressing the coconut into the buttercream, and shake off any excess

  10. Then add the fondant decorations, using buttercream to glue them down

  11. Keep in a cool place, and eat leftovers within 3 days

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

Children In Need Cupcakes

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