Tag Archives: bake

Kitchen Must Haves: Cupcake Molds

Funny shaped cakes!

As silicone bakeware is all the rage at the moment, I decided to invest in these silicone cupcake molds. They come in all different colours, shapes and sizes and are very easy to find.

I haven’t used them many times but when I have they’ve been great! The mixture goes in easily, and the cakes cook evenly in the molds. When the cakes have finished baking, they pop out of the molds straight away in a lovely shape!


The molds also save you from accidentally eating the paper (oops!) that cupcakes are usually baked in.

The only downside to these is that bits of cake can sometimes stick in the grooves of the molds and refuse to come out when they are being washed!

Apart from that, I definitely recommend that you go out and treat yourself to some.


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Kitchen Must Haves: Icing Tube

Want professional looking cakes?!

Ever struggled getting your icing to look as good as the fancy cupcakes you see in cafes? Ever had your icing dribble down the side of your cake and ruin it?! The big question is, have you ever used an icing tube? If your answer is no, I think you should give yourself a slap on the wrist and buy one asap!

They really don’t cost much at all! You can get throw away ones, or plastic ones. In our house we have a plastic one, however I’m thinking of buying some throw away tubes to see if they’re any good.

These tubes allow you to top your cakes with your own icing nicely. Ready made icing usually comes in a tube anyway so it’s not that much of a problem. But if you make buttercream icing, or egg whites icing then it’s a bit of a struggle to make it look nice on your caked without one of these.

Pretty pink icing tube

Mine was from Wilkinson but you can get them from a lot of other places, especially cooking and craft shops. You can also buy different nozzles so the icing comes out in different patterns. They improve the presentation of your cakes significantly, so go give it a try!

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Step by step: Marvellous Macaroons

Only for the skilled chef…

I’m not going to lie, I found these little buggers very difficult to make! It took me two attempts to make them and I still wasn’t satisfied with my efforts.

Don’t make the same mistake that I did the first time I made them… DO NOT USE CHOPPED ALMONDS! Use ground almonds, or put them in a food processor. That is the main point you need to know! Oh, apart from the fact they are very scrummy.

The world’s most exclusive of baked confections has gone mainstream in the UK. There are ranges of the French sweet snack at Waitrose, Selfridges and Harrods. With the average price being £1.50-£2.00 per macaroon, you are best off making them yourself!

Give them a go and see if you do a better job than me! Good luck!


You will need:

★ 125g of icing sugar
★ 165g of ground almonds
★ 3 egg whites
★ 55g of caster sugar
★ ¼ tsp of vanilla extract

Follow this simple step by step guide to make your macaroons!

Step one: Weigh all of your ingredients, line two baking trays with greaseproof paper and preheat the oven to gas mark 2.

Step two: Sieve the icing sugar and almonds into a bowl and fold them both together.

Step three: In a separate bowl, whisk the egg whites until they become foamy. Once they have become foamy, add the sugar gradually and the egg whites should thicken.

Step four: Add the vanilla extract and anything else you wish to add to the mixture, and fold it all together.

Step five: Gradually mix in the almonds and icing sugar, and carefully fold everything together.

Step six: Transfer the mixture to an icing tube (if you don’t have one use a strong food bag, and cut a 1cm hole in the corner of it) and pipe it on to the baking sheets in small circles, and place them in the oven for 10-15 minutes. Once they are done, leave them to cool for five minutes. Take them off the paper carefully.

For the next part, you can either stick them together with jam, melted chocolate or icing etc. Personally, I prefer to use a butter and sugar mixture.



You will need:

★ 450g of butter
★ 150 of caster sugar
★ 50 ml of double cream
★ Flavourings and colourings

Here is your second step by step guide for macaroons.

Mixture Guide

Step one: Put the butter, cream and the sugar in a bowl and whisk them together. You should get a creamy soft texture when the mixture is whisked properly. If your texture is slightly grainy whisk in some more butter. Add any food flavourings and colourings desired.

Step two:
Transfer the mixture to icing tube/food bag and squirt it in circular shapes round one of the macaroon halves. If desired, add a layer of jam on top of the mixture for extra flavour.

Step three: Take another macaroon half and place it on top of the icing. Repeat this for the rest of your macaroons.

My pink vanilla flavour macaroons


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Step by step: Raspberry Cupcakes

Raspberry Valentine’s Day Cupcakes:

Follow this recipe to make beautifully flavoured raspberry cupcakes for your loved one on this special day – or any other day if you’re feeling nice!

This recipe will make approximately 24 standard sized cakes. Half the amount of ingredients for 12 cakes.



You will need:

❤  345g of self raising flour
❤  225g of butter
❤  345g of caster sugar
❤  1 tsp of baking powder
❤  10 tbsp of milk
❤  4 eggs
❤ 24 raspberries

❤  500g of icing sugar
❤  2 eggs
❤  1tsp of vanilla essence
❤  1tsp of water
❤  Sparkles and icing of your choice to decorate

Here is a simple step by step guide for you to follow!

Step By Step Guide

Step 1: Preheat your oven to gas mark 4/180C and line a cupcake tray with cake cases. Place the butter and sugar in a  bowl and whisk until the mixture is creamy.

Step 2: Sift the flour and baking powder into the bowl and fold them into the  mixture.

Step 3: Add in four of the eggs, one by one and add the milk in gradually. Make sure you beat the mixture each time you  add an ingredient.

Step 4: Scoop a tablespoon of the mixture into each cake case. Make sure they all have a similar amount of mixture in  them and place a raspberry in the centre of each one. When you have done this, put the cakes in the oven for 15-20  minutes.

Step 5: once the cakes are cooked, leave them to cool for 10-15 minutes. Once they are cool down, carefully cut the top of  each cake off so the surface is flat. (I recommend eating the tops of the cakes! Yummy!)

Step 6: Whisk the icing sugar and the eggs whites of the eggs together until the mixture is thick, and add a drop of  vanilla essence. Spread a thick layer of the icing on each cake and decorate them in your own personal way!

My masterpiece!

I hope you enjoy the cakes as much as me and my wonderful friends did :-)
Goodbye for now ❤


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