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Red Velvet Cupcakes
Originally made with Beetroot juice to give it that deep red colour, but nowadays we use vinegar and buttermilk as the acidity to reveal the water-soluble pigments in the cocoa, which also keeps the cake light and fluffy, and red food colouring to enhance the colour.
Cupcakes with Chocolate Ganache
You are going to love this Chocolate Cupcake recipe straight out of the repertoire of the queen of bake Mary Berry. As an additional indulgence and to make these little gems even more chocolatey I found a tip from Brown Eyed Baker that gives them that extra edge, follow the tip below. (This is an optional extra, you can skip […]
Vanilla Cupcakes
Lemon Drizzle Muffins
Double Chocolate Chip Muffins
Plain Muffins
Shortcrust Pastry Mince Pies
Pecan Pie
Banoffee Pie
The origins of the Banoffee Pie date back to 1971, introduced to the world by the owner(Nigel Mackenzie) and the head chef(Ian Dowding) of a restaurant in East Sussex(England), who got together to amend an American recipe for a dish called Blum’s Coffee Toffee Pie. Not altogether satisfied with the American recipe, they tried many variations, they […]