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.

Valentines day is just around the corner, so I picked this recipe to try. I’ve baked macaroons before but they were either burnt or under baked. It’s not my favourite biscuit but I’m determined to master it. I think it’s not too hard but it’s very time consuming!

Anyway, I bought this Love Food Macaroons book for £1 and decided to make this simple macaroon recipe.

I used a macaroon tray for this bake. I find that the macaroon are very smooth on the side unlike those that are piped onto the baking sheet. I think baking on a baking sheet gives the macaroon a more authentic look.

This Valentine’s day, why not try to bake your own meringues, pavlova or roulade for your loved one instead! It is cheap as it requires minimal ingredients and it is delicious! However, do allow plenty of baking and cooling time.

I am so delighted to receive three different natural flavoured white icing sugars from Sugar and Crumbs to try. They are Pink Lemonade, Chocolate Milkshake and Banana Split. They come in a 250g resealable bag which is very handy for storage.

Over the past week, I had been using the icing sugars to bake pink lemonade with almond meringue, chocolate milkshake meringue with white chocolate and banana heart-shaped pavlova.