Archive | March, 2012

Vanilla cupcakes

26 Mar

May sound simple enough but I assure you coming across a perfectly fluffy, effortlessly gorgeous vanilla cupcake or even good old fashioned English fairy cake is almost impossible. Not to worry…ditch the dense and dry rubbish and have a go at making these beauties.

What you need:
120g plain flour
140g caster sugar
40g butter
1 1/2 tsp baking powder
A pinch of salt
100g full fat milk
20g natural yogurt
1/2 tsp natural vanilla extract with pods
1 egg

What you do:
1) Mix up the dry ingredients to ensure they are evenly incorporated, add in the butter till it reaches a sandy consistency.
2) In a measuring jug whisk together the egg, milk, yogurt and vanilla. Continue to mix until slightly fluffy.
3) Start adding the wet mixture to the dry slowly whilst the electric whisk is on.
4) Scrape the sides to ensure they are perfectly smooth and lump free.
5) Using an ice-cream scoop half fill muffin or fairy cake cases.
6) Bake in a preheated oven at 190C for 15 minutes for perfectly golden, gorgeousness!

Leave plain or frost either way they are perfect with a cup of tea, as a gift or just because you deserve it 😉

For the frosting:

Create the perfect cupcake swirl…

Send us in your pictures, and let me know how it went 🙂

Keep it delicious!

Enjoy and keep it delicious!


20 Mar


Woohoo, I got a new job 🙂 hence why I’ve been slacking on the blogging front, sorry but here is one recipe that I personally think could make anyone forgive me ;). Everyone loves a spoonful of this gorgeousness, make small shot glass portions as canapés for special occasions! Here’s how?

What you need:
125ml espresso, at room temperature
2 tablespoons dark rum
1 tablespoon cognac
2 large eggs, separated, at room temperature
pinch of salt
90g sugar, divided
250g mascarpone
70g ladyfingers
30g bittersweet chocolate
Cocoa powder, for serving

1) Mix together the espresso, rum, and cognac.
2) Using an electric whisk beat the egg whites with a pinch of salt until they begin to get stiff, then beat in half of the sugar. Scrape the egg whites into a small bowl.
3) In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes.
4) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.
5) Fold in half of the beaten egg whites a little as a time just until fully incorporated.
6) Put a heaped spoonful of the mascarpone cream into each cup.
7) Submerge each ladyfinger in the espresso until completely, utterly soaked. Break the ladyfinger in half to be sure; they should be soaking wet for the best flavour. Then layer them over the mascarpone cream in each cup.
8) Top with a generous amount of chocolate over each.
9) Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.
10) Right before serving, dust with powdered cocoa generously on top.

Easy and delicious 🙂 go for it!!!

Keep it delicious!

Strawberry Shortbread Ice Pops

15 Mar


I’ve gone strawberry mad,(ironically I’m eating Jordan’s Strawberry as I type) but for a good reason, everyone loves juicy strawberries and with them coming into season here is the perfect little treat!

What you need:
1 ½ cup pureed strawberries
½ cup crushed shortbread(you could buy them or you could make them: shortbread lovelies )
2 cups vanilla yogurt

What you do:
1) Puree the strawberries.
2) Place the shortbread in a blender pulse until cookies become fine crumbs.
3) Add crushed Shortbread to the yogurt and mix until combined.
4) To assemble as the seen in the picture, layer the yogurt portion first and let freeze for 30 minutes, once slightly solidified add the strawberry purée.
5) Follow the fourth step leaving 30 minute freezer time between each layer until it reaches the top of the ice-pop moulds.

If you haven’t got the time or patience to make the layer then simply pour each layer on top of one another without any freeze time in between and then use a skewer or fork and gently swirl for a swirled effect. Trust me these are gorgeous, really easy and pretty healthy!

Give it a go and…

Keep it delicious!


Strawberry Sorbet

14 Mar


Not sure if anybody has told you but it seems as though highs of 18 degrees Celsius means its summer in England, get your flip flops and garden furniture ready because we need to bask in the sunshine and enjoy this tremendously light and mouthwateringly satisfying strawberry sorbet! Here’s how:

What you need:
2/3 cup water
2/3 cup sugar
2 lbs strawberries (about 5 cups)
2 tbsp lemon juice

What you do:
1) Stir sugar and water together over low heat in a small saucepan until sugar has dissolved. Bring to a boil, then remove from heat.
2) Allow to cool in pan for 30 minutes before transferring to a container and chilling it in the refrigerator.
3) While the syrup is cooling, take the strawberries and place them in a food processor or blender. 4) Blend strawberries to a puree, then pour through a sieve into a medium size bowl. Add lemon juice, and stir well. (do this process as quick as possible, if the purée is left out for too long it will begin to darken.)
5) Refrigerate puree until syrup has chilled – about 1 hour.
6) Combine chilled syrup and strawberry puree, then transfer to an 8-inch metal baking tin.
7) Cover with cling film and freeze for 3-4 hours.
8) Remove sorbet from freezer and puree once more in a food processor or blender. Return strawberry puree mixture to metal pan, cover and freeze for a further 3-4 hours.
9) Enjoy with a glass of cold prosecco!

Keep it delicious!!


12 Mar

So yesterday afternoon I went shopping for anything worth buying and some how we ended up In the middle of French Connection discussing wedding ideas for about an hour. No no no no I’m not getting married anytime soon but it made me realise the things we overlooked…centrepieces, an important part of every wedding!! Having centrepiece ideas flying around in my head and chronic insomnia keeping me up, I used pinterest to check out some cool ideas and I thought if share them with you…


Flowers, flowers everywhere! Remember keep them small so they don’t create a block between your guests, also short bouquets are much easier to put together and you could get on with doing these yourself rather than paying a fortune for a florist!


Just another idea, you could have a floral theme, so perhaps having a big show piece somewhere in the venue and using the same flowers, have shorter bouquets on the tables…this will keep everything very matchy-matchy, and extremely pristine.



What’s important to think about when choosing your centrepiece is the time of the year and the venue, these autumnal themed pieces are perfect for outdoor wedding occasions. I love the wheat, so original and so gorgeous.



You don’t have to have flowers and sometimes it’s actually better not having them, easier to organise and cheaper to have. There is nothing more romantic then the glow of candles and I think they look gorgeous, you could buy the fish bowls from ikea for really cheap or rent them, either way it’s a beautiful way to brighten up any venue.

Let us know if you have any cool centrepiece ideas 🙂 and don’t do what we did and overlook its importance!

Keep it delicious!

Sugar Biscuits

7 Mar


Everyone loves sugar cookies, plain with a cup of tea, dipped in chocolate or decorated with icing sugar…the perfect gift too!! Here’s how:

What you need:
390g plain flour
1/2 tsp salt
1 tsp baking soda
230g unsalted butter, room temperature
200g caster sugar
2 large eggs
2 tsp pure vanilla extract


What you do:
1) Mix together all the dry flour, salt, and baking soda.
2) In a separate bowl whisk together the butter and sugar until light a fluffy. Add in the eggs(one at a time) and the vanilla.
3) Slowly add in the flour mixture until it become a smooth dough.
4) Wrap in cling film and pop in the fridge for one hour.
5) Pre-heat the oven to 175C.
6) Lightly flour the surface and your rolling pin and roll out dough until it’s about 1cm thick.
7) Use any cutter of your choice and press into the dough, lift up the pretty shapes and bake them for 4-10 minutes (depending on size).
8) Let cool and decorate as you please…


For royal icing check out my video.

Whatever you do, have fun! Enjoy it and it is a brilliant recipe if you want to get the kids involved!

Keep it delicious!

How to Frost a Cupcake

4 Mar

Create the perfect cupcake swirl…

Send us in your pictures, and let me know how it went 🙂 

Keep it delicious! 

Homemade Beauty Products

2 Mar

Organic ingredients seem to be a new phenomenon sweeping the world, forget chemicals and preservatives…try these homemade treats to keep your skin beautifully natural!

Oats and honey face exfoliator:

What you need:
2-3 teaspoons raw oats
1 tsp runny honey
1/4 tsp apple cider vinegar
1 drop tea-tree oil

What you do:
1) Crumble up oats.
2) Add and mash the runny honey, vinegar and tea-tree oil
3) Apply onto a clean face in circular motions, leave on for 15 minutes.

Lip exfoliator:


Cupcake bath bombs:

For the base:
2 cups baking soda
1 cup citric acid
1 tsp fragrance oil (you can choose your own scent!)
A few drops of food colouring
Witch hazel in a spritz bottle

What you do:
1) Evenly incorporate all the dry ingredients using a whisk.
2) Add in the oil and food colouring, rub with your hands until colour is even only dispersed.
3) Spritz and mix time, start spraying in the witch hazel and mix constantly until it reaches a clumpy, sticking together consistency, like damp sand.
4) now pop the mixture into cupcake liners in your muffin tray to mould into shape. Make sure you pack and push the mixture in properly, leaving no air bubble.

For the frosting:
3 tbsp powdered egg whites
1 lb powdered sugar
1/4 tsp cream of tartar
5-6 tsp warm water
1 tsp fragrant oil
A few drops of food colouring

What you do:
1) Using an electric whisk blend all the ingredients.
2) Spoon the mixture into piping bags using the nozzle of your choice and pipe onto the cupcake bases.

There you have it! A fun afternoon, beautiful beauty gifts, and a relaxing bath…all in a days work 🙂 enjoy!