Peggy Porschen’s New Wedding cake collection

Okay, so it’s no secret that I’m a Peggy Porschen fan, but if you don’t live in the world of cakes- or within a 5 miles radius of me! Then you may not know who Peggy is. To keep this from being the longest post in the world let’s just say that she’s a cake decorator to the stars (Kate Moss, Stella Stella McCartney and Elton John to name but a few!) I mean she’s so tallented her cakes are highly recommended buy London’s foremost wedding venues including the Savoy, Claridge’s, The Ritz, The Dorchester and The Mandarin Oriental. She also has a beautiful cake boutique in Belgravia  where you can sit and eat cake or go and take one of her classes in the Peggy Porschen Academy. She’s also one of the nicest people I’ve ever met.

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photo: Georgia Glynn Smith

Last month I was lucky enough to be invited to the Peggy Porschen Floral wedding cake collection  launch (as seen above). It was a really amazing event at The Mandarin Oriental and I have to say I was bowled over by the cakes. There were quite a few non-cakey people at the event and they couldn’t believe that the flowers on the cakes weren’t either real or silk. They were all made with sugar or modelling paste and were incredibly realistic – not to mention beautiful.

The cakes were really big. Wild at Heart provided the flowers for inspiration behind the cakes when they were initially being developed and they also decorated the tables with some beautiful blooms on the launch night.

I did take a load of shots of the cakes but they aren’t a patch on the ones taken by Georgia Glynn Smith for Peggy Porschen so here are some of her fab shots to show you just how AMAZING the cakes are!

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photo: Georgia Glynn Smith

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photo: Georgia Glynn Smith


photo: Georgia Glynn Smith

photo: Georgia Glynn Smith

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photo: Georgia Glynn Smith

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photo: Georgia Glynn Smith

There was also a table with a selection of the cakes that appear in Peggy’s new book out next month Cakes in Bloom: Exquisite Sugarcraft Flowers for All Occasions. As you can see these shots are by me! (see what I mean about the ‘not so professional shots?)

Did I taste any cake? What do you think? I started with a slice of the salted caramel cake – on the far end of the table. Had salted caramel for main and for pudding I had salted caramel! I don’t even like caramel but I could not leave this cake alone. It was so light and the flavours are just out of this world. Peggy has layers of cake and buttercream and then a layer of chocolate ganache coating the outter edge of the cake before the sugarpaste layer. What a fantastic combination. To die for! I can’t wait to get my hands on the book for the recipes. Just so you know…. I’ll be reviewing it here next month so you can see how fab it is!

tasting tableWhen it came to chatting with Peggy I was completely blown away. I did one of her classes about 4 years ago for work and I’ve met her at a couple of press launches but not for ages. She not only remembered me but knew I had two daughters. I was seriously flattered as I think my big smile shows! Me and Peggy Porschen


So, what do you think? I think I wish I was getting married all over again so I could have one of these cakes. They’re just beautiful.




Easter bunny cookies recipe

How are you all doing this morning? I’ve had a great start to the Easter Weekend so far. I spent 4 hours stripping paint from my bannisters yesterday whilst listening to the soundtrack from Frozen  belting out from the girls bedrooms! I secretly quite liked it and it kept them entertained over and over and over!!!

I thought while I wish you all a lovely Easter Weekend I’d share with you some bunny cookies I made to be featured on AchicaLiving this week. They’re really quick and easy to make and look so cute. Great to whip up as a gift if your off to your family for a slap up Easter lunch.

Bunny cookie 1

Lemon bunny cookies for Easter


(makes around 20) 

  • 200g unsalted butter- at room temperature
  • 200g caster sugar
  • 400g plain flour
  • 1 egg – at room temperature
  • Juice of one lemon
  • Zest of one lemon

To decorate

  • Roll out Sugarpaste
  • ribbon

To make the cookies

  1. Place all the ingredients into a bowl and mix until everything is well incorporated. Avoid over mixing or your cookies will be tough. Use your hands for the best result. Wrap in cling film and chill for at least 30 minutes. 
  2. Roll out the dough between two spacers to ensure your cookies are all perfectly flat and even and also that they are all the same size. Cut out the bunnies and place on a baking sheet and chill for a further 30 minutes. This will prevent the cookies from spreading whilst they are baking. 
  3. Preheat your oven to 180ºC (Fan oven160ºC) Bake in the centre of the oven for 12-15 minutes or until the corners of the cookies start to turn brown. 

To decorate the cookies

  1. You can colour white sugarpaste with professional gel food colours or with a tiny amount of supermarket bought food colours- just dip a cocktail stick in the dye and then poke it into the sugarpaste before you knead it in. Avoid making the sugarpaste too wet or you will end up with a big sticky mess. If you can colour the sugarpaste the day before you’ll get even better results.
  2. To make the tail take a small amount of sugarpaste and roll it into a ball. Dampen the bottom of the ball to make it ‘stick’  in place on the cookie. Use the bristles of a pastry brush to add some detail to the tail.  Leave to set before you add the ribbon around their necks. 

Hope you all have a fantastic Easter


Hands up who wants to win a basket full of French yumminess ?

Brioche Pasquier Croissant

Let’s see now. How many hands can I see? My, my there’s a lot of you out there.

Do you remember a few months ago I shared my first ever attempt at baking Brioche in front of a whole lot of other bloggers….and it all went wrong? Well those lovely people over at Brioche Pasquier have given me a fantastic hamper to give away this Easter.

Brioche Pasquier logo

Brioche Pasquier are THE masters of the brioche and croissant. It all started back in France in 1936 when Gabriel Pasquier opened his little village bakery. He passed his secret technique on to his sons who still use a similar traditional levain to bake Brioche Pasquier products today. It’s that slow process of raising the dough that gives them that super light texture and means that there’s no need to add additives and makes them totally deelish!


Brioche Pasquier Pitch

Since the workshop we’ve been buying Brioche Pasquier croissants and Pitch brioche like they’re going out of fashion. Just this Sunday Tim made me a fried egg and cheese croissant. Have you ever had one of them before? Believe it or not we had this snack for the first time 16 years ago for breakfast in a Dunkin Donuts drive through in New York. It’s divine. You lightly toast the croissant, fry the egg and place it on the open croissant then place a slice of cheese on top so it starts to melt straight away -We use Emmental cheese. A quick squirt of ketchup and I am one happy lady!

Brioche Pasquier Chocolate Brioche

The other Brioche Pasquier product we love are the Pitch brioche – especially the chocolate ones. I would say that we buy them for the girls for their packed lunches – as they come individually wrapped and have a really long shelf life, except they don’t have a long shelf life in our house! The packet containing 6 – which we buy on a Sunday, should be enough for a few of the girl’s lunch time treats – except there are four of us at home and there’s not usually enough left for one lunch come Monday! Oopps!

So? I hear you ask what’s the prize? Well, it’s a hamper full of all this light and tasty French yumminess from Brioche Pasquier’s Traditional brioche and croissants range with a touch of Pitch thrown in to boot! It’s the perfect way to start your day so don’t hang about. Enter the competition below and good luck.


How to Enter

  • Complete the Rafflecopter form below before the closing date: 17th April 2014
  • Don’t forget to read the “Terms and Conditions” link at bottom of Rafflecopter form.
  • The winner will be notified by email and announced on the Rafflecopter form.

a Rafflecopter giveaway


Labour Day and ‘that’ peach pie


PEACH PIE RECIPE A few weeks ago, along with a bunch of mummy and foodie bloggers I was invited to see a preview of the new film ‘Labour Day’. I have to admit I was a bit miffed as to how I was going to link this film to my baking blog. Then about 30 minutes into the film I got it. It was the peach pie.


 ‘Labor Day is about 13-year-old Henry Wheeler, who struggles to be the man of his house and care for his reclusive mother Adele (Kate Winslet) while confronting all the pangs of adolescence. On a back-to-school shopping trip, Henry and his mother encounter Frank Chambers (Josh Brolin), a man both intimidating and clearly in need of help, who convinces them to take him into their home and later is revealed to be an escaped convict. The events of this long Labor Day weekend will shape them for the rest of their lives.’

You can see the trailer here.

Now, I’m not going to give the game away and tell you the whole film (including the ending like some bloggers have done! I mean really?!?!) but I am going to share this amazing looking pie with you.

In the film Frank simply throws this pie together with a bucket full of over ripe peaches and it’s a really sensual and romantic moment (did you watch the trailer! OMG!). There’s lots of hands in the squishy peaches, all fingers entwined and gentle caressing – think Ghost and that pottery scene. Frank says that the trick to making this pie was putting a pinch of salt in the pastry and then before he added the peaches to the pastry (which he had baked blind) he sprinkled the secret ingredient – tapioca! Have you ever seen that done before? Me neither.

Peach pieBut what really grabbed me was the way he literally piled the peaches sky high in the dish and covered them in pastry. I mean I would never think to put such a lot of peaches in a dish like that. He was teaching Kate Winslett and her son that you don’t have to worry about it being perfect and tears in the pastry and bits crumbling off don’t matter, just press that torn piece back over the peaches and bake it. Let me tell you, it looked so delish I wanted to bake it right there and then. But then I am a bit of a sucker for a romantic moment.

Peach pie recipeSo the next day I tried to recreate that pie at home and it was pretty close. I’m not a huge fan of peaches – and as they are out of season I had to use nectarines instead and they weren’t exactly ripe- in fact they were rock solid! I also didn’t peel them – which I regretted as the skin stayed hard and I think it would have tasted even better had I done that. But it tasted pretty amazing any way. But just look at it!

Labour day Peach pie recipeLabour day stunning peach pie recipe

Shortcrust pastry

  • 250g plain flour
  • 140g cold butter
  • 2 egg yolks
  • 3 tbsp cold water
  • 1 tbsp icing sugar
  • 1 egg white – for brushing the pies before baking
  • pinch of salt

The Filling

  • sprinkle of tapioca
  • 8 ripe peaches peeled and cut into slices
  • 50g brown sugar
  • egg white for white wash
  1. Sieve the flour into a bowl. Cut up the butter into small cubes then rub into the flour to form a breadcrumb consistency.
  2. Mix the water and egg yolks together then pour into a well in the bowl and mix into the flour/egg mix with a knife. Add a pinch of salt
  3. Keep mixing until well blended but don’t over mix or the dough will become tough and you’ll loose that light, light texture.
  4. Bring all the crumbs together with your hands then wrap the dough in cling film and chill for 30 minutes.
  5. Heat your oven to 180ºC (Fan oven160ºC).
  6. Roll out the dough and place in your dish.Scrunch up a piece of baking paper then flatten it out and place over the pastry. Fill with Ceramic Baking Beans(or rice if you don’t have baking beans). Bake for 15 minutes.
  7. place the cut up peaches in a bowl and add the sugar. Use your hands to cover the peaches with the sugar- this is actually fun- I love the squidgy bit!!
  8. Remove the pastry dish from the oven and take out the baking paper and baking beans – careful those beans get really hot!
  9. Sprinkle tapioca into the base before adding the huge pile of peaches in the dish and covering with more rolled out pastry. make a few holes of the steam to escape and brush the whole of the top of the pie with egg white so you get that nice deep brown shiny case.
  10. Bake for 25-30 minutes until the pastry is golden brown.
  11. Serve immediately with a dollop of ice cream. Yummarge!


I have to thank my taste testers – The Poopah and Theoda who both enjoyed the pie. I think this would make a really great pie to take to someone’s house. It’s got rustic wow factor.

And the film? I have to say that I really enjoyed it. It moved at a good slow pace. You really got to feel each situation and emotion. It is a girly film and I have to say I was in tears – big fat tears, but I’m not going to spoil it for you, I’m just going to say that I want to see it again and that’s always a good sign.

Labour Day is out in cinemas now (March 2014)






My fave baking bloggers Interview: Frugal Feeding

Frugal Feeding Blood Orange Cake

Blood Orange Cake :

Meet Nick from Frugal from FrugalFeeding His is one of the first blogs I ever started following. I remember seeing his Welsh cakes whilst sitting on a train platform heading into London wishing I was back home so I could make them immediately, melt some butter on top and devour right away! I also made his tiramisu for New years eve last year and it went down a storm.

Although the main theme for the blog is obviously frugal food that isn’t why I’ve been following him for years. It’s the amazing variety of dishes from egg fried rice to sour dough French toast. You never know what is coming next but I’ll tell you what, it always looks delicious and it’s always a really easy to follow recipe with ingredients you can find in your supermarket easily.

Nick kindly took the time to answer a few questions.

 What made you start your start your blog

Being a poor student and wanting to save some money while still eating well. It helped a lot and I actually started eating a lot better!

 How long have you been blogging for?

Since January 2011

How did you get into cooking and baking?

It’s always played an important role in my family – my Grandmother and Mother were/are great cooks – so it’s kind of carried on from there.

Who inspires you most in the cooking arena and why?

I can’t really narrow this down to any one person. No one person really inspires me. It’s more about the whole blogosphere, be it on Pinterest or the masses of other blogs I follow.

What’s your favorite cook/ baking blog?

Again, it’s difficult to really single one out. Whenever people ask me this I tend to choose different ones. Today it’s going to be Cooking in Sens. Written by a lovely woman called Rosemary, this blog features some wonderful food (not always or even usually frugal) and fantastic photography.

What do you do for a living?

I’m a copywriter for an organization called Localworld. So, I do things like write SEO friendly copy for businesses around the UK.

What’s the best part of blogging?

It helps me improve my writing/photography/website skills, amongst other things.

Tell me about your Blood Orange cake recipe?

This Blood Orange Cake (above) is topped with a simple cream cheese and sugar mixture. It’s divine, simple, light and delicious. You can’t really go wrong. The orange slices in the middle add a fantastic, refreshing element to the whole cake.

What’s been your most successful post?

My recipe for Mocha Mousse is by far and away my most popular recipe. It’s simple and contains a lot of chocolate – that’s the key.

What do you do for fun/ to relax?

I cycle a lot, anywhere from 30 to 130 miles in one go. We actually have a 200 mile ride planned for April, hopefully.

Are you a Tea or coffee drinker? 

Coffee. And lots of it.

 Where is your favorite place to go out to eat? 

There’s this little pub/restaurant in Bristol called no.1 Harbourside. You guessed it, it’s near the harbour and serves up some amazing seasonal food for very little money. You even get a free bowl of soup as a starter, free of charge!

What kitchen gadget could you not live without and why?

My all-in-one stick blender. From hummus to soup and peanut butter it can accommodate any sort of blending/food processing.

(Emma here- This one is great )

What’s your fail safe dinner party dessert?

Again, my mocha mousse – you can’t really go wrong. Though tiramisu is also a good choice and it’s perhaps even simpler.

What’s your guilty food pleasure?

Marmite and soft cheese spread together on toast. I don’t really know if that’s guilty, but it is amazing.

What is your best baking tip?

Be patient.


Big thanks to Nick for taking the time to answer my questions and for sharing his amazing Blood Orange Cake recipe with us. You can find Nick at  Be sure to check it out and say hello.


Get discounted cake supplies from my favorite cake shop

Hello all,

I have some great news for you today. You know how I am always talking about those lovely cake ladies at my local cake decorating shop, saying how they are the font of all cake decorating knowledge? Well guess what? They have given me a super, duper discount code for all your baking, decorating, sugarpasting, cookie cutting, drum board covering, cake box delivering and ribbon tying needs!

cake craft discount voucher

Now, just so you know this is a ONE use offer so make sure you get everything you need on your first shop! But let me just tell you- if you need anything for cake decorating Cake Craft World has it and not only that, they have it in a lot of different colours and sizes too!!! So, go have fun and don’t forget to add the code at the checkout for your 10% discount. There’s no time limit so if you don’t need anything at the mo remember to bookmark this post so you can come back to it. Or better yet subscribe to receive regular posts so you can find the link to the right of this post.

Have fun bakers



The disclaimer part: This is a brand spanking new affiliate link. Every time anyone buys anything with this code I get a small commission.  I wouldn’t recommend anyone or any product I didn’t whole heartedly feel I would use myself. 

Feel the cake fear and do it anyway!

Cake disastersI want to share something with you. I get scared before I make any new cake. There. I said it! It’s not a confidence thing or an experience thing. It’s a perfectionist thing. I want each cake to be worthy of a customer at Fortnum and Mason. I want the birthday boy to say ‘Wow’. I want the anniversary couple to say “It’s too good to cut” and that’s the fear that holds me back each time.

Let’s chat

I’ve had loads and loads of new comments and questions on the blog this week on different posts from the past, some about measurements, some about how to sugarpaste a specific design and most had this common fear. The aprehension we amateurs all feel just before we are about to slice a cake in half- “Eeeek I hope it cuts level” or shape it, – “Is it going to be even on both sides?” (in my case probably not!). “How on earth am I going to get the arms to stick on the sides without them falling off”. “How many road bumps are there on the way to the party?”. With a cake in the boot it’s a very slow ride – hands up who’s been there, done that? But mostly the fear comments this week been about baking big cakes for the first time.

So, I’m putting it out there. It’s a fear of the unknown and we’ve all been there. It doesn’t go away with experience. I’ve been making cakes for 4- 5 years now and I still get nervous when I have a new or tricky design to work out. But what I will say is I have learnt to plan waaaay in advance (Tim stop laughing. I said plan not start!) and that you have to actually cut the cake to get the shape not just stand there and stare at it so ‘Just do it’. You have to slice a cake in two to add buttercream so,  ‘Just do it‘. Just don’t think about what could go wrong and get that knife out and slice! Do it, do it , DO IT!!!

So, what are your biggest fears when cake baking, slicing and decorating? I’d love to know. Why not post a comment below and share your fears?

Oh and by the way the pics above are just a few of my flops, wonky cakes and cakes with bits that have fallen off on route – wedding cake included!!


  1.  My poor nephew Asher! It always seems to be his cakes that get the rough treatment. This is the castle cake I made for him last year. I couldn’t get the turrets to stick and stand upright and by the time I had cut it out there wasn’t as much cake as I wanted. This year he got a wonky Legoman. It’s a good job he loves me. 
  2. Dahlia’s ‘lets not think this through and try to deliver a cake already on a cake stand cake!’ I only had to drive one mile. I only got around the corner! 
  3. My little nephew Lawrence’s 1st birthday cake – steps to come soon. I couldn’t get the face to look cute. He just looked angry! 
  4. This is a coffee cake I made when my sister held a tea and cake charity afternoon. Hot cake + buttercream = big mess!!
  5. I made this cake for my sister in a big rush and the diamond ring and box were far too wonky! 
  6. How deep is this cake? Not at all! 
  7. Before I learnt how to stop a cake from doming. I used to have a lot of waste or should that be increased waist! 
  8. Shortbread. It’s my enemy when a mould is involved !!!!!
  9. This was a cake I made for my mum to take to her quilting class to celebrate  her 40th Wedding anniversary. Although I love the way the cake looks the ’40′ isn’t central or straight. It bothers me every time I see this pic. 
  10. The anniversary cake I made for my parents on their 40th Wedding anniversary for our family meal. It was supposed to be a replica of their wedding cake. Can you tell what it is? No it’s not a letter ‘U’. It’s a horse shoe…… honest! 


Yummy pancake recipes for Shrove Tuesday

Pancake recipesHow much do you like pancakes? We love them in our house- well me and the girls do anyway and I am sure that’s due to the amount of honey and maple syrup we put on them! We like all flavours and even when I sneak fruit into them the girls still love them so I thought I’d share my recipes for this year with you all.

But, before I get to the pancakes I have to back up a bit.

Have you ever walked through a supermarket and seen some electrical kitchen gadgets and thought

“Oh I could really do with a new blender/microwave/ kettle/ toaster- but how do I know this own brand stuff  is up to scratch? I’ll have to go home and Google some reviews!”  

Well, I know I have. I’ve walked past this hand held mixer in Sainsburys so many times but something was always holding me back. I think it was the desire to have a Kitchenaid or Dualit mixer – a named brand. So, when I got an email from Sainsburys about pancake day I knew it was fate! They sent me the mixer to give a ‘test run’ and I have to say it was love at fist whisk.

Why is this Sainsburys five speed hand held mixer a winner?

To start with it’s fast. I mean REALLY fast. Even speed No.1 whizzes round at 100 miles an hour. Sainsburys hand held mixerIt also has a turbo button for when you want to add speed for just a second.  It’s easy to use and has a really sturdy base for when the whisks are left dripping over a bowl. Mixers I’ve had in the past have been really unstable and needed propping up which is really annoying.

It comes with stainless steel beaters for cake mixes and to turn egg whites into stiff peaks in minutes as well as dough hooks to make tasty breads. I can’t wait to give it a go with cakes. So far I’ve only made pancake batter with it and I got a bit carried away. You know what it’s like when you have a new toy? You do what you need to do. Enjoy it. Then look around for what else you can whisk- hence I have three pancake recipes for you today!

So I am seriously impressed with the  Sainsburys Kitchen Collection 5 Speed Hand Mixer, £29.99 It was so much better than I expected and at this price a bargain!

Pancake recipesApple and cinnamon pancake recipe 

  • 1/2 pink milk
  • 150g (1 cup) Self Raising flour
  • 1 egg
  • 1 Apple- peeled and grated
  • 1 tsp cinnamon
  • A little oil for the frying pan

Place all the ingredients in a bowl and whisk until well blended. Heat up your frying pan then place a little amount of batter in the centre. Leave to cook until the edges are done and the middle looks almost done. You will get a few bubbles throughout the pancake. That’s when to flip it and give it a minute or two on the other side.

Pile ‘em up and enjoy!

Banana and Honey pancakes

  • 1/2 pink milk
  • 190g (1 ¼ cup) Self Raising flour
  • 1 egg
  • 1 banana mashed
  • 2 tbsp honey
  • A little oil for the frying pan

Place all the ingredients in a bowl and whisk until well blended. Heat up your frying pan then place a little amount of batter in the centre. Leave to cook until the edges are done and the middle looks almost done. These pancakes are quite thick so cook them up on a lower heat for a little longer but watch that they don’t burn. They’ll be a bit squidgy when they are cooked and really hot!

Blueberry and choc chip pancake recipe

  • 1/2 pink milk
  • 150g (1 cup) Self Raising flour
  • 1 egg
  • 50g choc chips – I used dark but anything goes
  • 100 blueberries – crushed just a little so they can be covered in batter
  • A little oil for the frying pan

Place the milk, flour and egg in a bowl and whisk till blended. Add the blueberries and choc chips and blend again. Heat your frying pan till moderately hot and add some batter to the middle. Once the edges start to cook through turn the pancake over. The choc chips do burn quite quickly so keep a close eye on them. Once done remove and carefully wipe the frying pan with some oiled kitchen paper. You’ll need to clean the frying pan after each pancake – but trust me, it’s worth it. You end up with a moist, chocolately tangy pancake. These were definitely my favourite!

I made these pancakes yesterday, placed them on a plate and covered them in cling film then popped them in the fridge. This morning we had some for breakfast. I popped them in the microwave to heat them through (just for 10 seconds). They were just as delicious. Don’t try and be clever like I did this morning and put them in the toaster! Let’s just say it doesn’t work!!!!!!


Happy pancake day bakers




Disclaimer: The product in this post was provided by Sainsburys for review. All thoughts and opinions and entirely my own 

FAQ: How long can I store a cake before eating it.

Madeira cake

One of the questions I seem to have been asked a lot recently is

“How long can I keep a Madeira cake for?”

The official answer is 1 week in an airtight container and 3 months when frozen.

How long I keep it for.

PHASE ONE: When I have a cake to make for a Saturday party I bake on Wednesday (usually at night once the kids are in bed- so late!) and as soon as it is completely cold I wrap it in cling film. I don’t put it in a tin as it tends to sweat and the outside edge gets sticky – yuck!  I leave it on the kitchen work surface. Avoid storing your cake in the fridge. It does something to the butter in the cake mix and makes it go all hard.

PHASE TWO: On Thursday I cut the cake in half and add the buttercream and jam filling shape and give it a crumb coating. Then I cover it in sugarpaste. Once it’s completely covered in sugarpaste it is essentially sealed and airtight. The buttercream coating keeps it moist and the sugarpaste seals it in.

PHASE THREE: If it’s a simple cake I can finish the decorating on Thursday (unlikely). If it’s a more complicated cake design I will finish it off on Friday and won’t go to bed till it is completely done. That is sometimes VERY, VERY late – or should I say very early in the morning. Of course this is because I work full time and can’t do cake decorating with little sticky fingers swiping as much sugarpaste into their mouths as possible! So I do it all in the evenings once the wrigglers are in bed. If I had the day time to do my cake decorating I would bake on Thursday and decorate on Friday.

What about once it’s been cut? 

Really if  the cake was baked on Wednesday and cut on Saturday it should be eaten within 2-3 days, but it’s like bread. The slice that is left in the open (ie isn’t covered in sugarpate and buttercream) goes a bit stale. Cut that off and what’s underneath is still fresh and tasty.

My mum always makes a huge rectangular cake – whatever the celebration. Way more than we can eat at one party. The left over cake gets cut up into huge chunks (teh equivalent to a 6″ square cake) for each family. Once eating it at home we slice it into slim pices to make it last the whole week and it’s still good at the end of that week…… if it lasts that long.

Freezing Madeira cake 

If you want to freeze Madeira cake you can. Once it is completely cold wrap it in two layers of cling film and freeze for up to three months. It will take about an hour to defrost on a wire cooling rack. Never cover a cake that isn’t completely defrosted with buttercream or marzipan or sugarpaste. You will end up with a sticky gooey mess!

Can I freeze a decorated cake?

Yep, you can. But the icing/ sugarpaste will become tacky once it’s defrosted so only do this once you have celebrated your occasion and you are freezing left overs. It will still taste as good as new it just might not look so pretty.

Hope that helps



Peanut butter cookie recipe

Peanut butter cookies

Whenever we go to someone’s house for a play date (can you still call it that when your wrigglers are so big?) I like to take something home made with us. It doesn’t always happen (hence I love last minute freezer cookies so much) and this week is no exception. I made a big batch of freezer cookies after a slight mishap when the kids baked on their own- using a tbsp of bicarb of soda AND baking powder instead of a tsp. You can see how they could make that mistake. It created some very large burnt and yet uncooked splats. You couldn’t even call them cookies. I would share the pics with you but Beau would go mad! Even though she and her friends ate most of them up!

Anyway, I felt really bad for them as they were really looking forward to eating their cookies so I whipped up another batch while they were playing – thinking that I would have a ton left for another catch up tomorrow. Yeah right. Like home made cookies last more than a day in our house!

So, that’s why I whipped up these peanut butter cookies last night. They were one of the first biscuits I ever made as a kid and I loved them then nearly as much as I love them now. They’re kind of soft spongy cookies, just a little crunch on the outside edge and squidgy in the middle and not too peanutty.

Peanut butter cookie recipe

Peanut cookie recipe

Makes about 25

  • 125g butter at room temperature
  • 150g brown sugar
  • 125g crunchy peanut butter
  • 1 egg – lightly beaten
  • 150g self raising flour
  1. Beat the sugar and butter together till smooth then add the peanut butter and stir in.
  2. Add the beaten egg and combine.
  3. Sieve the flour over the mixture then mix till just combined.
  4. Use two teaspoons to place dollops of cookie mix onto a piece of greaseproof paper  - about the size of a large walnut. Leave in the fridge for at least two hours (you can get away with chilling for one, but they bake better the longer you leave them for) You can also bake them straight from the freezer.
  5. Heat your oven to 190ºC and once chilled bake your cookies for 10 minutes exactly (12 minutes if baking from frozen)
  6. The cookies will puff up and look underdone. Don’t worry they are baked to perfection. When you remove them from the oven they will deflate as they cool and have that nice crinkled cookie texture.  Leave them on a cooling rack till cold – if you can. Then devour with a cuppa!




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