Friday, 28 August 2015

Milkyway and Malteaser Double Chocolate Brownies

Hi everyone! 

Hope you're all doing well? 

Below is a recipe for Malteaser and Milkyway Double Chocolate Brownies, the recipe has been adapted and the original recipe can be found here I always use this recipe as a base for my brownies and then add in whatever I desire, and this time it was Milkyway chocolate bars and Malteasers!

***Please note, the below recipe is the scaled down (Original) version. To make my brownies, I used a large deep set rectangle baking tray - The recipe below therefore does not produce large chunky brownies. I double the recipe to get the desired thickness for the brownies - In red are the weights for the doubled up versions***

There not burnt! It's just the filter I used! Should of used a different one I suppose ;) 

Makes 20 
(Or more depending on how big you want the squares) 


185g  Butter - 370g Butter 
185g Dark Chocolate - 370g Dark Chocolate
85g Plain Flour  - 170g Plain Flour
40g Cocoa Powder - 80g Cocoa Powder
50g - Milk Chocolate - 100g Milk Chocolate
50g - White Chocolate - 100g White Chocolate 
3 Large Eggs - 6 Large Eggs
275g Caster Sugar - 550g Caster Sugar 

You will also need: 

Spoon or Spatula 

x 2 large bowls or any mixing bowls 
A couple of big and little spoons
A large rectangle baking tray
Greaseproof paper 

Let's begin shall we? 

Step 1: Boil the kettle then place the hot water into a pan, that's on a low heat on the stove to create a bain marie. Break up 185g of dark chocolate into chunks and place into a heat proof bowl, add in the butter as well and give it a little bit of a stir. Then place the bowl onto the pan with the water in, be careful! Don't burn yourself and watch out for any water spitting out at you - try not to get any water into the chocolate. Occasionally stir the chocolate so it doesn't stick to the bottom on the bowl, once the chocolate and the butter is all incorporated, with some oven gloves or a tea towel, carefully take the bowl off the heat and place to one side to cool down for a while. - You can also do this in a microwave if you have one available :) 

Step 2: In one bowl, sieve together the flour and cocoa powder until it's all Incorporated together in the bowl. Then place to one side whilst you sort out the other ingredients.

Step 3. crack all the eggs into a jug or container and give it a whisk until it is all mixed in, then add the sugar into your other bowl, once you have done this add in the eggs.  You need to keep whisking the eggs until the mixture creams together, goes a paler colour and gets thicker.

 Keep whisking for a bout 5-7 minutes, you will know it's done by lifting your whisk or fork out of the mix and when it leaves a trail over the surface it should stay for a second. If it doesn't whisk a little more. 

See the trail from the fork? That's what you're looking for.

Step 4: Add in the cooled melted chocolate, it may still be a bit warm but that's okay! So long as it's not hot chocolate, otherwise it will turn to very sugary scrambled egg, so make sure you leave it to cool.  Very slowly mix the chocolate into the egg and sugar mix, you don't want to mess up all the work you put into mixing in the previous stage. Keep mixing until it is all combined and looks like the below picture. 

Step 5: Slowly sieve in the chocolate powder and the flour, once it's all into the bowl;. Mix with the method of plunging your spoon / spatula into the back of the mix and then drag the spoon towards yourself, the mix will slowly start to fold in on itself. 

It will start to go to a fudge like consistency like the below picture. 

Step 6:  Grease the tin with butter, sprinkle with flour then line with Grease proof paper, leaving some paper hanging over the edges so it's easier to take out of the pan once baked. 

7. Pour half the mixture into the tray and smooth out, then cutting chunks of chocolate up scatter the Milkyway and the Malteasers onto the mixture. 

Then our the rest of the mix on top, and then the rest of the chocolate bar and Malteasers!

8. Bake in the oven for 25 minutes in the middle of the oven, when the timers up check the brownies, if they are wobbling too much, place back in the oven for 10 minutes.

When you check, you're looking for a slight wobble, when you get this take it out of the oven and place on the side still in the pan and leave to completely cool. 

Once cool, cut how you desire! 
And enjoy!

Much love, 

Tuesday, 11 August 2015

Vintage Victoria Sponge Cupcakes

Hey guys and girls! 

I hope you are all well this evening? 

I'm so sorry that I haven't posted in a while, on any of the pages! Twitter, Facebook, Instagram and on here, but if you pop over to the life page, you can find out on what is taking me so long!

Now, I don't know about you; but the weather has been going up and down like a rocket! What with it being warm one week, blistering hot the week after, then dropping all the way back down into the singles nearly! 

If you have only just got here, we we're just talking about the typical British weather! 


Start by weighing 2 large eggs, whatever the eggs they come too,
weigh the same for the following ingredients: 

Self Raising Flour
Caster Sugar

You will also need: 

1 x Punnet of Fresh Strawberries
300ml of Double Cream
1 tsp Vanilla
1-2 tbsp Milk
3 tsp Caster Sugar
1tsp Baking Powder 
Cupcake Cases

Let's get started!

1. Firstly, set your oven to 170 C, 350 F, Gas Mark 4 so it can heat up in the meantime.
You can also lay out the cupcake cases into the tray. 

2. Place the butter and sugar into a bowl and give it a good whisk until the butter goes a bit more pale. Then in a cup, crack open the eggs and give a good beating, once beaten, slowly but gradually add in the eggs a bit at a time. The mix will go all runny and may look curdled, but don't worry!

3. Next, sieve the flour and baking powder together in a separate bowl, once you have done this put it back through the sieve one bit at a time and gradually add it to the egg and butter mixture. I like to mix with a wooden spoon first - Just so none of the flour shoots out!

4. After gradually adding the flour and mixing in between, your mixture should be well incorporated. Once it is add in the milk and the vanilla, then mix again until soft and pale.

5. Spoon the mixture into the cases just below half, don't over fill as they will flood over the cases and we don't want that! Once you have used all the mixture, place into the oven for 10 minutes. After the 10 is up, check the cupcakes if they are still wobbling, leave them in for another 5-10 mins. 

6. Once the timer is up, take them out of the oven and leave them to cool IN THE TRAY.
DO NOT take them out of the tray, as they are still warm and can easily lose their shape. Leave them in until completely cool, then remove.


If you saw my post for the Vintage Victoria Sponge, the recipe and the guidelines for the fresh cream topping can be found on this post

If you don't want to click the link or don't have time, I have still posted a quick how to below, but it has been taken from the Vintage Victoria Sponge cake post. 

7. Whilst the cake is cooling, place the 300ml of double cream into a bowl, add 3 tsp of sugar and give it a good whisk on a medium - high speed.  
You will soon see the consistency of the cream start to change, keep going until you have soft speaks. Once you get to this stage, place some clingfilm over the top and place into the fridge to keep cool until the cake has fully cooled. 

8. When the cakes are cool, add a dollop of the cream onto each of the cupcakes, then after the strawberries have been washed and the tops are off. You can either cut them in half or place them whole on top of the cupcakes. And there you go! Once the cream is on, be sure to keep them the fridge to save the cream from going off. 


Thursday, 30 July 2015

21st Cupcake Fit For a King!

Hey everyone!

How are we all doing? 

I understand that I have been a bit quiet recently and yes I do need to post more and I also know that some of the post that will be new today, are actually in fact old - as far as Facebook, Instagram and Twitter go. But if you head on over to Sprinkle, Sparkle and Magic Life there is an update on why I've been so quiet recently. 

But for now, lets take a look at this GIANT cupcake! I do love making them, they're just so fun and wonderful to create!!

I apologise for the photo's I understand that they aren't very good, but believe it or not, this is from my phone and the phone has a better camera than my actual camera...if that just made any sense? 

The above photo is a little 'plaque' that was made, small dint's we're placed around the side to make it have a different effect and look, I was going for a gold coin look. It then was sprayed with silver Shimmer spray and then I carefully painted on the lettering and number :) With vodka and gel colours. 

Close up of that smooth, velvety buttercream! 

The cake was Victoria sponge with raspberry jam and vanilla buttercream in the centre, vanilla buttercream was also swirled on top too! 

Crispy M&M's we're added inside the cake as a surprise and then topped around the cake to give off the effect of sprinkles! The base of the cake was solid blue candy melts with added white chocolate. With the cake placed inside it!

The lettering that you can see on the above photo and the one all the way at the top was a lovely mint green coloured sugarpaste and was made using Windsor's Clikstix's. Which took me some time to get used to at first, but I have sussed out the magic trick now! 

I also made a mini Desperado's beer bottle as asked by the customer. Had carved, then sprayed with gold and silver shimmer spray. and hand painted label! I am so proud and happy on how it turned out. I haven't got a clearer picture I am afraid but will try and find one! 

All in all, what can I say? I just LOVE making the giant cupcakes, they are so fun to create and you can go all out on them! Even though they are still the range in some aspects, they never seem to bore me or fail to make me amazed! 

Speak to you all soon, more blog posts to come!!

Wednesday, 22 July 2015

Vintage Victoria Sponge Cake

Hi everyone! 

How are we all today? I'm sorry I haven't been posting as of late, I've been super busy with things!
Head on over to  - The Life Of Sprinkle, Sparkle & Magic - Where you will find out why I have been so quiet and what has been happening with the world that I live in. 

In other news, see that big and beautiful cake above? I'm going to give you the recipe on how to create it, perfect for a lovely and warm summers day or as a comfort cake! The recipe has been adapted in some ways from the recipe by Cupcake Jemma, go and take a look at her page and youtube channel! - Cupcake Jemma's Youtube Channel 

Right! Let's get started!...

You will need: 

3 Eggs
Self Raising flour
Softened Butter
Caster Sugar
1 tsp Vanilla Extract 
1 tsp Baking Powder
1-2 tbsp Milk


300ml Double cream
3 tsp Caster Sugar
Punnet of Fresh Strawberries and Blueberries 
Icing Sugar 
(Can opt out of the fresh fruit and change it to whatever you wish!) 

1. Set the oven to Gas Mark 3 / 170°C / 140°C (Fan)  

2. First off we need to weigh our eggs - I recently learnt this from Cupcake Jemma and have done it ever since, it's such a good thing to do and don't know why I've never heard of it before! 

3. So weigh the eggs and whatever they come too, weigh the same for the butter, caster sugar and the self raising flour. This will give you the prefect fluffy and soft cake! 

4. Once you have all your ingredients, place the butter into a bowl and whisk on a medium speed - If you don't have an electric whisk, no need to worry! You can always use the old good natural whisk! - Just be careful with those arms ;) Once the butter has been incorporated and changed colour - it should go a paler colour compared to when you first put it into the bowl, and should be nice, smooth and fluffy. 

5. Sieve in the sugar and whisk again on a medium speed until everything is incorporated. 
Next, get a spare bowl or cup and add all the eggs into it, give them a good whisk! Once you have done this, add in the eggs in three stages, like you would do if you we're cracking them into the bowl. Add in a bit of egg each time, whisking on a low - medium speed in between until it has all been mixed in. 

6. Once all the eggs have been mixed in, get the Self-Raising flour and add it into a fine sieve, or any sieve! Add in the Baking Powder too, gently shake the flour into the mix until it's all into the bowl - You may do this in stages to stop flour spilling over the edge of the bowl! I like to use a spatula or a spoon to gently fold in the flour first, instead of going straight to the whisk as I don't want it to fly everywhere! Once you have got some of the flour folded in and it looks like none will come out over the bowl, get whisking on a medium - high speed until it's all mixed in! 

5. Add in the milk and the vanilla extract and give it another good mix - If you think there needs to be more milk or flour just add it in - everyone has their own preferences! I know that the mix is the right consistency, by getting a big dollop onto the spoon and holding it above the bowl, it should take a few seconds for it to drop back into the bowl, if it falls off quicker than this or won't budge at all, it's the wrong consistency and you will need to add a bit more milk if it's too thick or a bit more flour if it's too thin. 

6. Grab two 8" cake tins and grease them with some butter using some greaseproof paper, then add a little bit of flour into the pan and move it around, getting onto all the sides and in the groves. Once this is done, evenly dispatch the cake batter into both tins, then grabbing a spoon or a pallet knife evenly smooth the tops of the cakes; this will cause them to be nice and flat when they come out of the oven. 
Place in the middle of the oven for 20 minutes. Check to see if the cake is done by placing a knife into the centre, if it comes out clean and the top of the cake springs back once pressed gently, it is ready. Only take the cake out to test after 20 mins, DO NOT take out any sooner. 

7. Whilst the cake is cooling, place the 300ml of double cream into a bowl, add 3 tsp of sugar and give it a good whisk on a medium - high speed.  
You will soon see the consistency of the cream start to change, keep going until you have soft speaks. Once you get to this stage, place some clingfilm over the top and place into the fridge to keep cool until the cake has fully cooled. 

8. Cut the tops off the strawberries and then cut them all in half, give the strawberries and blueberries a good wash and then leave them to dry a little. 
9. Finally, face one of the sponges down onto a plate or board, add some of the cream onto the cake and then place some strawberries on top. Creating a circle of strawberries with the pointed end sticking in the centre, imagine an open flower. Place the other layer of sponge on top and press lightly, then add some more of the cream on top, then some strawberries and blueberries (you may place blueberries in the middle of the cake too! completely up to you!) Then add a dusting of icing sugar to the cake! 

All there is left to do, is cut yourself a big slice of cake and dig in! 

Hope you enjoyed this recipe! Once again, ideas where taken from Cupcake Jemma, I just adapted it a little bit, go check her out!
 Tune in next time!

Much Love, 

Tuesday, 9 June 2015

Vanilla Spice Sugar Cookie Recipe

Morning everyone! 

How are we all today? 

We all remember the last post what was on here don't we? Surely no one has forgotten? ;) 

Well, as promised I said I would do the recipe for these Vanilla Spice sugar cookies, some people have asked for the recipe on Instagram so I thought I would post it on here and then link it back through! 

Vanilla Spice Sugar Cookie: What you will need

4oz / 113g of Butter 
4oz / 113g Sugar 
6oz / 170g Plain Flour
2 tsp's of Vanilla 
3 tsp's of Ginger 

1 Easter Egg shaped cookie cutter (I used Wilton's) 


1. Start by turning your oven on to 180c (fan)/200c/ Gas Mark 6.
2. In a mixing bowl, place the butter and the sugar together and beat until fluffy, you will know the butter has been beaten enough once it changes colour to what it was originally before. It will go a pale yellow colour. 

3. Next add in the Ginger and Vanilla and give it another good mix, until everything is incorporated. Add more ginger or Vanilla if desired. 

4. Once everything is mixed, slowly but gradually add in the flour (preferably sifting, if you don't have a sieve don't worry) As your adding the flour in, start to mix the content together, it should eventually be tough to stir.

5. Once all ingredients have been incorporated, place the dough onto a floured surface, sprinkle some flour onto the cookie dough and onto the rolling pin. Start to roll out the dough. Don't forget to keep turning the dough and adding flour underneath, otherwise it will stick to the surface and you will have to start again. 

6. Roll out to required thickness for cookies. Once rolled out, using your egg shaped cookie cutter, cut as many eggs as you can out of the sheet, don't worry if you can't get a lot out, you can always re-roll the dough and make some more for the next batch. 
Repeat this section until you have no more cookie dough. 

7. Place the cookies onto either a greased tray (I used butter and then sprinkle some flour on, but you can use Grease proof paper too!) Make sure when placing the cookies then they have a gap between them all, about two fingers width apart.

8. Place the cookies in the oven on the middle shelf and  bake for 5 minutes or until lightly golden brown around the edges. Once baked, take out of the oven and leave to cool for 10 minutes on a wire rack. 

To Decorate:

For the decoration you can use anything you wish, melted chocolate, icing sugar, sprinkles or royal icing. On the above cookies, we have Royal Icing. 

A quick and easy way for Royal Icing: 

1 x 500g Bag of Tate and Lyle Royal Icing 
1 x Small cup of cold water
Gel food colouring
Various Bowls
Cling film and / or damp clean cloths

Always remember to cover all icing with a lightly damp cloth, don't use the icing if it has crusted over

1. Add all the Royal Icing sugar into a deep bowl, and add a couple of tablespoons of water into the mix. Using an electric hand whisk, start mixing the icing sugar on the slowest speed setting. BE CAREFUL OF SUGAR DUST FLYING EVERYWHERE. 

2. Slowly start to add a couple more tablespoons into the mix until it starts to become incorporated. Once everything is mixed together, you should be left with a stoggy icing, add a teaspoon of cold water into the mix and beat at a high speed for 5-7 minutes. The texture and thickness will start to change.

There are three types of icing that you will need: 

1. Stiff Peak -  Dab your spatula on to the icing, once it comes of there should be a peak of icing, if the peak stays up, is sturdy and does not fall, you have achieved Stiff Peak.
2. Soft Peak - Do the same as what you did with Stiff Peak, but if the icing peak bends or falls, this is smooth enough to be Soft Peak. 
3. Run out - Run out icing, or is used for filling in or "flooding" a large, flat surface area such as a cookie. To achieve this, you should start with Stiff Peak, gradually adding water to then achieve Soft Peak, there is a method called the "7 Taps" this is when you lift the spatula out of the icing, make a pattern on the surface and then tap the bowl 7 times. After the seventh, all the  lines or pattern should disappear. Once you get to this stage you know it is ready. Always keep checking the consistency with the spatula

3. Once you reach Stiff peak, spoon desired amount into bowls and mix with chosen colour (Preferably gel colours, water based ones will cause the consistency of the icing to change) Mix the colours that you need. If your doing the design above, you will need: 

White - Stiff Peak 
Yellow - Soft Peak

4. With your White Stiff peak icing, place a number 2 nozzle in the piping back and snip off the end. Add in the White stiff peak icing, gently and carefully pipe a pattern of a cracked egg shell around the base of the egg cookie. Just like on the picture below. 

5. Leave for a few minutes until the edges are dry, once dried get your white run out icing, flood the inside of the "shell" and leave to dry for t10 minutes. 

6. Repeat 4 & with correct colours for the rest of the design, or create your own! 

Hope you enjoyed this recipe and the design!

Much love as always, 

Three Tiered Victoria Monster Cake

Evening everyone!

How are we all doing? 

Bit of an old cake I'm afraid, by old I just mean that I forgot to post it!

The cake is just like the Chocolate Monster Cake which you can see here! But it's Victoria Sponge..Go on, click the link, you know you want too ;)

But it's Victoria Sponge!

Don't look! There's a baby picture of me in the background! *Covers screen with hand* Anyway, I'll crack on with it shall I? 

The above cake, was again three tiers, with vanilla buttercream and strawberry jam sandwiching the sponges together. Crumb coated then covered in smooth Vanilla buttercream. 

Green, white and lilac meringue kisses we're made and placed on top and around the base of the cake (I thought this added more 'WOW' factor to it, don't you think?"
Milk, dark and white chocolate shards, covered in pretty pearlescent sugar balls and then sprayed with silver shimmer spray. I have christened this chocolate bark, Galaxy Bark!
The cake then had the chosen sweets (By my granddad for my granddad) Which we're the classic, Bassett All-sorts! 

I LOVE making these Katherine Sabbath inspired cakes! They're just so fun to make and you can never go over the top or do too little, they always look elegant and crazy which is just amazing and so fun! They're so creative! Give it a go yourself and go mad!

We also made some cupcakes for the special occasion! Fluffy Vanilla sponge, smooth Vanilla buttercream, complete with Silver and Gold shimmer '80' toppers!

I enjoy making these cakes so much and I enjoy working with buttercream even more, it makes such a great finish and they just look beautiful!

If YOU wish to make this cake, stay tuned and the recipe will be up soon! 

Much love as always, 

Monday, 13 April 2015

Royal Iced Easter Themed Sugar Cookies

Howdy everyone! 

I'm in a bit of a poorly state this week, which sucks! I've spend all week having smoothies and what good has it done me? Nothing I tell you, as I have still caught a cold! 

Anyway, take a look at these beautiful and cute little Easter Egg cookies that we're made a while back! I know I should of posted these up for Easter but then I feel I would of been cheating as I never even made them around Easter! Although I did make them as a belated one! 

I was practising my Royal Icing skills for my college course, which I finish next month! I can't believe it, I don't know where I'll be without it, but I will hopefully be going on to Level 2 so it isn't all bad! :) I will do a post to 'celebrate' the end of the college year with everything I have made.  

I used the Wilton Easter Egg cutter for both sets of cookies, the recipe was a new one that I tried and made which I have now Christened Vanilla Spice. I will post the recipe for the cookies onto another post so you can give them a go yourself! :D 

I'm really happy with the way they both turned out and feel that I am getting better at Royal Iced cookies, plus my college teacher started following me on my Instagram account, so I felt I had to really really try haha, not that that I don't anyway as I always give it 100%! 

I just love the little chicks in their little egg shells, all the colours on the Easter Egg ones too! Especially seeing as they're all pastel colours! 

Hope you will enjoy making the cookies too! 

Post more later!

Much love as always, and baking wishes,