The Power of Sprinkles is from the creator of the hugely popular bakery brand The Flour Shop, Amirah Kassem’s debut cookbook that features 35 cake recipes, including the famous rainbow cake! This is a book not to be missed!
Num Noms Festive Baker Challenge
To celebrate the launch of Num Noms Series 4.2, we were invited to get festive in the kitchen and bake some cookies! We were sent the new series 4.2 mystery packs along with a Christmas stocking and a jar full of delicious ingredients for this Festive Baker Challenge. It has been awhile since we blogged about Num Noms. Now they have released even more characters that were inspired by sweet foods and flavours, such as donuts, fro-yo and cookies!
Pandan Pretzel Recipe
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias
Did you know that recently the Singapore pandan cake has made headlines, after being named one of the world’s 17 best cakes by the travel website of US news outlet CNN? They have described the cake as essentially a chiffon cake infused with green-coloured juice from the pandanus palm.
Having this Collective Bias opportunity, I decided to make a Pandan Pretzel to celebrate World Pretzel Day which is today!
Date & Walnut Loaf with Honey Cream Cheese
After trial and error, I finally managed to bake a moist and soft Date & Walnut Loaf! This is a Mary Berry recipe but I have personalised it to suit me. Everyone who tried it, loved it especially with the honey cream cheese spread!
Sweet Piggy Bun
This Easter holiday, we have been busy baking and decorating lots of cakes and buns like Sweet Piggy Bun & Chick bun, thanks to Wilko who sent us a surprise bundle of baking goodies to make it happen! My children love to help me in the kitchen and with these extra tools we had a lot of fun!
We have received this gorgeous blue Mason Cash mixing bowl, Mason Cash measuring jug, revolving rolling pin, whisk, Oink Oink mixing spoon, Oink Oink spatula, mini scales, heart cookie cutter and 9” spring form cake tin.
Milo Tiramisu
Ever since I learnt how to make Tiramisu via Sacla Cookery School (read my Sacla Aubergine Parmigiana’s recipe here), I wanted to try it out! So I finally I got around to it!
This is my first time making Milo Tiramisu and it works! The best of it is that I didn’t even use raw egg white. I find it hard to make tiramisu with raw egg white as I am not used to eating raw food. So I swapped it with mascarpone instead. I know that you can buy pasteurised egg whites which would be better in this recipe. The product is called Two Chicks but not many places sell it near us. I couldn’t find it in Tesco or Morrisons but managed to find it in Waitrose.
This will take only 30 minutes to make and you need to let it rest overnight before you serve.
Butternut Squash Muffin
Did you know that Jamie Oliver has teamed up with Moshi Monsters favourite character Furi to inspire young budding chefs around the world to get into the kitchen and learn how to cook? The duo have been cooking up a storm in Jamie’s kitchen to create a delicious Butternut Squash Muffin.
Furi is just one of the latest guest stars on Jamie’s Food Tube channel, with the chef regularly welcoming fellow YouTubers and chefs to join him in the kitchen. With expert tutorials, easy to follow recipes and good food, Jamie and Furi are aiming to excite a new generation of chefs to get creative.
Hidden Easter Egg Chocolate Truffles
For this Easter, I decided to make these delicious hidden mini Easter egg chocolate truffles for my little guests. This recipe is inspired by Co-Operative Food Home Bake’s March week 2 chocolate truffles recipe. I was going to make a huge centrepiece dessert recipe – a chocolate egg filled with chocolate mousse but changed my mind at the last minute, and decided to make these simple chocolate truffles with hidden mini eggs.
A chocolate truffle in fact is chocolate ganache which is coated in chocolate, icing sugar, cocoa powder or chopped toasted nuts. They come in different shapes and are usually bite size. Other fillings can include caramel, toffee and all sorts. You just need to use a little of imagination!
Mini Monsters Cake
Learning to make creative cakes is something I’ve always wanted to do. Having only a couple hours of a sugar craft course, I did made a few creative cakes like a Batman cake and Spider-man cupcakes I made for my son’s birthday.
So recently, I got in touch with Tuttle Publishing who have a range of brilliant cake making books and 50 Easy Party Cakes by Debbie Brown caught my eyes! They are available on Amazon.
Inside this book, the first couple of pages explains to you the equipment, the basic recipes for the sponge cake, buttercream, royal icing etc. It also comes with a very handy chart which clearly show you the amount of ingredients to use and also what to use for the bake ware.
Each cake recipe is explained very clearly in her step by step instructions accompanied with colour photos. I really enjoy using this book as it comes with so many ideas for me to try out!
Vanilla and White Chocolate Choux Buns
Dr. Oetker wants everyone to celebrate the great and good about chocolate and get experimental by trying new chocolatey bakes you have never attempted before. To get everyone excited, throughout March, Dr. Oetker is running a Twitter competition to encourage everyone to have a go at baking their own yummy chocolate cakes and bakes. To enter, simply Tweet @DrOetkerbakes a photo of a chocolate bake you have made and tell them who you will be sharing it with using the hashtag #evenbetterbaking for the chance to win a deluxe hamper of Dr.Oetker chocolate products! What are you waiting for!
We are a huge fan of chocolate and I frequently bake chocolate cakes or cookies to share. Chocolate always tastes better if it’s shared with your loved ones and friends. I tried baking traditional chocolate profiteroles recently, but this time around, I decided to make a creative linked heart effect pattern on the Choux buns. This chocolate recipe can be found on Dr. Oetker’s website where you can find lots of baking inspiration for chocolate cakes and bakes.
