The yummiest, zestiest Lemon Victoria Sponge cake you’ll ever bake

Yummy Lemon Victoria Sponge cake

If I get asked for one recipe (other than Madeira cake) over and over again it’s lemon cake. You guys seem to really love it. I haven’t made a ton of lemon cakes so I needed to find an opportunity to make one just so I could share it with you. Now, my ever expanding hips don’t want me to just make a cake and have it sitting looking at me every time I walk into the kitchen so I needed to have an opportunity to take it out of our house. I can’t for the life of me remember where I took this Lemon Victoria Sponge cake. I know there were kids involved and I know I had to apologize for having cut a slice to take photos and I then put it back again to take it with us. I don’t think any of my friends mind that one little bit!

The opportunity to make this Lemon Victoria Sponge Cake was also well timed as I needing to find a recipe that I could use the brand spanking new baking tools from JosephJoseph on – you know the ones I was talking about last week in the lemon curd recipe? Well the two newest products are the Fin bowl scraper and the Glaze – fillable pastry brush. That is why this regular lemon Victoria Sponge cake became a whopper of a beast. Cake +lemon curd + creme fraiche + lemon syrup glaze!

Yummy Lemon Victoria Sponge cake

The Fin is very easy to hold and manoeuvre around the inside of a bowl. As you can see from the photos above it leaves next to no cake mix once it’s been scraped around. This is one of those really handy bits of baking kit and in true JosephJoseph style it’s ergonomic and has a wide base so it will stand up on it’s own and not leave smears of cake mix all over your kitchen. zeboThe Glaze is going to be a very handy piece of kit for me. I add sugar syrup to all my Madeira cakes so this will make it a much cleaner and easier job. Glaze comes with two lids – one with lots of holes which is perfect for adding glazes and the other with one central hole which will make light work of egg washing pastry. The pastry brush simply fits over whichever lid you choose. The bottle is soft silicone so you can squeeze it to allow the contents to flow out to your desired speed.  The bottle is really tactile as it’s so soft. You just want to squidge it.

As you can see from the shots above I used it to glaze the top of the cake and then not content with the amount of sugar already in this cake I proceeded to dribble even more lemon glaze over the sides! To say this was a sweet and tangy cake would be an understatement.

I’ve been using this fab tool to glaze my cakes and I simply pour the warm glaze into the bottle and then leave it to cool down before adding the lid and brush. It’s so much easier than using a pastry brush and bowl as you don’t get those sticky, sugary drips all over the place. The last point to make about the Fin is that the whole unit is dishwasher safe. No brainer really.

Lemon Victoria Sponge Cake Recipe Lemon Victoria sponge cake recipe

🖨 Print this cake recipe here 

🖨 Print this Lemon curd recipe here 

So, I hope you enjoy this zesty, lemony, tangy cake of deliciousness. I know we did!

EmmaMT x

Disclaimer: Thanks to JosephJoseph for providing me with the fab baking products in this post. They’re great. All thoughts, opinions and ramblings in this post are entirely my own

Easy peasy Lemon Curd

Lemon curd

Easy Peasy Lemon Curd Recipe

Every now and again I get asked by companies if I’d like to review their products. Sometimes they’re a bit abstract, sometimes they are nothing to do with baking (life insurance anyone?) and sometimes they are spot on. As I am sure you can guess if JosephJoseph contact you with a new baking product you’re pretty much going to jump at the chance. Once I knew what the products were I had to come up with a recipe. Lemon curd has been on my mind since I talked to a friend about it a few weeks ago. We both agreed that you never really finish a whole jar. It’s great for a while but then we tend to go straight back to the strawberry jam. So I decided to make a small batch – enough for a tiddly jam jar plus to fill one 8″ cake. IMG_7053

These are just some of the JosephJoseph baking products I selected to bake with for this post. The new all singing, all dancing product is the Fin scraper which works a treat – tune in next week for the lemon Victoria Sponge cake post where I really put it to the test! The other item is the Glaze. Now as you probably know I am all about sugar syrup – especially when it comes to keeping Madeira cakes moist. This is the perfect product for that as you can store your syrup in the bottle till you’re ready to ‘glaze’ your cake. I love a silicone bristle don’t you? Especially when your dealing with very sticky sugar syrup that can be cleaned up in a jiffy! IMG_7057

Anyway, I digress! To make the lemon curd I used JospehJoseph’s amazing lemon zester. I recently broke my old zester. Plastic gadgets are not normally EmmaMT friendly!  So I was really pleased to get my hands on this beauty. Now, I do know that it’s just a zester and I’m not normally a one trick pony – kitchen gadget kinda girl but I really love this zester. The thing about JosephJoseph gadgets is that they are designed by product designers who understand ergonomics and answer a basic troublesome need. I have a degree in Product design – bet you didn’t know that? So I REALLY appreciate well designed products and this is one of them. IMG_7062

What’s so good about this zester then?

Well, the handle makes it easy to hold – to start with. It’s got a really fine stainless steel blade so your zest is fine and super zesty – rather than chewy and most of all – and this is the bit that wowed me the most, it has this really nifty integrated blade wiper which you sweep across the blade and it scoops up all that hard to release zest and forces it up to the top of the zester where there’s a hole for it to drop through. Genius! The blades are so sharp that it comes with a handy protective sheath. Want to know what I do? I put the sheath on while zesting so it catches all the citrus then I use the wiper. You get so much more zest that way.

How to make Lemon Curd

Makes enough to fill two small jars or one small jar and to fill an 8″ cake or one regular jar

Lemon curd recipeYou can 🖨 this recipe off here


  • 40g unsalted butter
  • 120g caster sugar
  • 1 medium egg
  • 1 egg yolk
  • Juice of 2 lemons (around 6 tbsp)
  • 1 tbsp lemon zest
  1. Place all the ingredients into a saucepan over a medium heat.
  2. Cook for 10-­12 minutes at a slight simmer. Stir often to prevent the bottom becoming burnt.
  3. To sterilise your jam jars heat your oven to 160C-­180ºC. Wash your jam jars in hot soapy water, rinse then place the wet jars and lids in the oven for 15 minutes.
  4. Once the curd has cooled down place into the jam jar and pop a piece of silicon paper over the top and add the lid.
  5. Store in the fridge for 3­-4 weeks if it lasts that long!

Lemon curd recipe

Print this recipe here 

One last thing!

I just have to share with you all this beautiful Arena draining board. I’ve been looking at it since we re-did our kitchen four years ago. Fab isn’t it? I can’t tell you how hard it is to find a good looking draining board that will do the job too. This JosephJoseph Arena one has rubbery sections to fit practically anything. The spout for excess water reaches over the sink for easy disposal and it comes in a gorgeous grey which matches my kitchen perfectly and meets my grey obsession and at the moment the white and green is on offer.


To make easy work of cleaning up the mixing bowl The Flume folding draining board is a must. It’s the perfect place for oversized mixing bowls and sieves. Once finished with you simply pick it us and fold the edges together then aim the water towards the sink. I’ve used my one every day since I got it – but I do bake a lot and use every pot and pan I can when cooking! IMG_7072

So, check out next week’s post for the Lemon Victoria Sponge cake where you’ll get to see the scraper and glaze in action.


Happy baking and have a zesty week

EmmaMT x

Disclaimer: Thank you to JospehJoseph for providing me with the baking products in this post. They make baking even more fun and twice as easy. All thoughts, opinions and ramblings are entirely my own.

Why Emoji cakes always win!

Darcey Emoji Cake : CakemojiWhy Emoji cakes always win!

When I asked Darcey what cake she would like for her birthday this year she actually said

” I want a caterpillar cake”

Now I have absolutely nothing against Marks and Spencer cakes. I love M&S and for a long time was ever so slightly, completely addicted to their profiteroles. Have you tried them? They’re devilishly good! Anyway.

“CATERPILLAR!” I replied. “You have got to be joking” A slightly crumpled Darcey replied –

“WellI don’t know – something that’s just me then”

So I got my thinking cap on. Darcey is really into a lot of things at the moment but at the top of the list is Adventure Time. We went to ComiCon in the summer and the guy who does the voice for Jake- one of the main characters was there and Beau and Darcey were a bit in awe. So, I decided an Adventure Time cake was in order. My plan was to make a 3D Jake the Dog cake with him sitting up with gifts all around him so that I could make a little gift cake from gluten free madeira cake for one of Darcey’s friends – no one misses out on cake in our house!

Changing your cake mind!

My plan was coming together nicely and then this book landed on my doorstep. CakeMoji. I didn’t stand a chance! One look and I had begs of ‘pleeeeaassse make me a poo Emoji cake‘ and ‘pleeeaasse make me a sunglasses emoji cake‘. Every five minutes it was a different cake so I went to plan B!

Plan B. The Emoji cake plan

As I had already baked a very chocolately Madeira cake – (actually I had three 8″ cakes and a 4″ Gluten free one) I thought I’d just make a few different emoji cakes. Thinking that one cake wouldn’t feed all the kids at the party and that I’d need a second cake anyway I set about reading the book (forcing it out of the girls hands!) and laughing quite a lot. Even the Poo emoji makes an appearance and it’s pretty cute – poo cupcakes anyone?

CakeMoji – about the bookemoji book

I have to say that from the moment I received a press release about this book I knew I had to get my hands on it as I knew the reaction it would get when the girls saw it. Some books are for decorating details and some for baking direction – this book for them was pure joy. It’s clever and full of great tips, recipes and ideas as well as clear step by step photos for 30 cakes, cupcakes and cookie designs. But it’s the sheer giftability it has that makes it a winner in my eyes. I can think of loads of people who would love this book. Everyone knows someone who loves an Emoji. Everyone kinda has an Emoji signature. I have favourite sign offs. Tim is the only person who gets a red heart – everyone else gets a pink one – or two hearts if I really like you. Beau gets the pink heart with a bow – get it? a Bow / Beau! Darcey’s favourite is this tongue sticking out one – hence her birthday cake. She draws him all the time and always has.  So I think this book will do really well.

Darcey Emoji Cake : Cakemoji

CakeMoji – about the book

As you would expect in a baking book Cakemogi, by Jenni Powell, Quadrille Publishers, is full of recipes and top tips. It’s clever and full of great techniques for cakes, cupcakes and biscuits. There are clear step by step photos for 30 designs. Darcey had trouble making a choice but let’s face it – this isn’t going to be my last Emoji cake. Is it?

Darcey Emoji Cake : Cakemoji

You can order Cakemoji which is released on 28th July 2016 on my affliate Amazon link here 




EmmaMT x

Disclaimer: Thanks to Quadrille Publishing for sending me a copy of Cakemoji. I love it and so do Beau and Darcey! All thoughts, opinions and ramblings are entirely my own.

The biggest, brightest Hawaiian birthday cake I’ve ever made

80th Hawaiian birthday cake The Hawaiian birthday cake.

A few months ago I was asked to make a cake for a friend’s mum. It was an 80th Birthday cake for her friend – a lovely lady from Hawaii. Now she may have been 80 but she was larger than life and full of energy and anyone who met her wouldn’t have believed her age! So this Hawaiian birthday cake was set to be full of life and have tons of colour. The elements are all native to Hawaii and mean something to Sharon. It was so much fun to do a bright cake for grown up!
80th Hawaiian birthday cake

How to decorate a Hawaiian cake

The palm trees

When it comes to palm trees the trick is to make them in advance. WELL in advance. The first ones I made broke so I had to whip these ones up quickly. I think they broke becasue I was over handling them – anyway I learnt my lesson. My top tips would be-

  1. Make more palm trees than you need then if one or two break you still have a back up. You also have a choice.
  2. Place something long, thin and sharp at one end into the tree trunk. I made brown sausage shaped sugarpaste tree trunks and pushed a chopped down skewer into it’s centre. If it gets a bit loose use edible glue inside.
  3. Create curved lines along the trunk with a shaped decorating tool (the second one from the left here is the one I used)
  4. I made the leaves with an oval cutter and then folded each one in half along the length. I then scored lines and added them to the top of the tree trunk using edible glue
  5. Make your tree with florists paste or at least add firming Tylo powder to sugarpaste to make it dry quicker and harden up nicely.
  6. Leave your tree to harden up for as long as possible. At least three days.

80th Hawaiian birthday cake

The shells

When it came to making the shells I used a silicon mould. I was especially happy with the end result when my nephew Asher asked if these were the shells we had picked up from the beach a week earlier? What a compliment! Once they were out of the mould I gave them a brush with an almost dry paintbrush with a little brown paint on the tip. Each shell was given a dust of pink lustre. I started off with a white florist paste and moved onto colours for the starfish. I stuck them onto the cake with edible glue.
80th Hawaiian birthday cake

Hawaiian flowers

If you’re making a Hawaiian cake with flowers they have to be frangipani and hibiscus. Luckily I had my copy of Peggy Porschen’s Bloom book to hand so I could look up how to make them. I used a rose cutter for the smaller hibiscus and bought a large cutter for the big ones. Whichever size you’re making all you need to do is thin the outside edges of the petals then place them onto a palette to harden. A stamen stork was added then a little extra food colour inside each florist paste flower to make them pop out.

The frangipani was made using five petal shapes. The florist’s paste was rolled out a little thicker than usual and each petal is tucked into the previous until you have a complete flower. The flower was then placed on a piece of foam to dry out. Powder colour was used to enhance the inside of each flower. Each flower was stuck onto the cake using royal icing.
80th Hawaiian birthday cake
80th Hawaiian birthday cake  I really love how vibrant this cake turned out. Even the wording stands out. Really good fun.

So, what’s the brightest cake you’ve ever made? Share a photo of it on the Facebook page. I’d love to see your creations.

EmmaMT x

Prohibition Bakery book review & giveaway

Prohbition bakery review and giveaway Prohibition Bakery book review and giveaway

I bet the title of this post grabbed your attention. Prohibition Bakery! Prohibition = alcohol and in cakes that can only be a good thing.

I’ve made quite a few boozy cakes here on CakesBakesAndCookies.Com, The whisky cake aimed at my dad, the Black forrest gateau aimed at the husband and don’t get me started on boozy mince pies -aimed at everyone! So when I saw this book was about to land in the UK I had to get my hands on it. It is literally bursting with amazing cupcakes all with a touch of the hard stuff. I’m not a big drinker (unless it’s Dr Pepper!) but I love an alcoholic cake. The flavour just adds that little something extra.

The Prohibition Bakery

The Prohibition bakery isn’t just a book. It’s an actual bakery in New York City run by the very talented Leslie Feinberg and Brook Siem. The duo set up the bakery in 2011 transforming your favourite cocktails into tasty cupcakes. Flavour is the name of the game and every conceivable flavour is included in this book. Fifty five recipes to be exact.

So, what’s the book all about?

You’re gonna love this. Here’s a run down of the contents titles and just one example of what you can bake !!!!

  • Vodka – White Russian anyone? Super cute looking cupcake.
  • Rum -This is a nice big chapter.  Mojito cupcake- probably one of my all time favourite cocktails. Definitely going to make this one!
  • Whisky – The Sherlock and Watson cake sounds like it has a powerful punch, with an Earl grey and Highland scotch filling. There are eight Whisky cakes to try. Eeek!
  • Gin – It’s not everyday you come across a cupcake named ‘Suffering bastard’ It’s a ‘hair of the dog’ cupcake with gin and bourbon!
  • Tequila -Margarita. What more can I say?
  • Wine – Port in the storm. I love port and these cute little chocolate cupcakes look too good to miss.
  • Beer/Cider – The ‘apples to apples’ cupcake sounds amazing – pumpkin, cinnamon and applejack brandy. Niiiice!
  • Liqueur – For me it has to be Amaretto sour. Amaretto is basically alcoholic Dr Pepper to me. 😀
  • Cocktails  – Not the cake variety. Actual cocktail recipes. A great end to a great book.

Prohbition bakery review and giveawayI love it that the introduction of this book includes everything you need to know to make a great cupcake – from building a baking kitchen, equipment and the basics right through to creating new flavours, frosting tips and everything you need to know about infusions and fillings. Once you have these down you can make all sorts of flavours using their guidelines. Tips like making an infused jelly will bring out the flavour more than just adding that ingredient to your cake mix.

The photography is dark and moody with loads of old photos from during the prohibition age. I love the shot of the ‘ladies against prohibition’ with their old time fashions and serious faces. The pages have sticky tape marks on them like the book’s a scrap book – nice touch. The photos of the cakes are really close and make you want to learn how to get those pretty star topping effects so big on the top of a cupcake – they’re perfect! The recipes are easy to follow and look sooooo delish! I want to eat every single one – especially in the liqueurs section.

I should mention that these are little cupcakes. Eat too many and you know what effect they’ll have.

I really like this book. It’s got a great vibe to it, lots of Leslie and Brook’s personality coming through in the writing which makes it feel really friendly. As much as I think this would make a fantastic gift for a friend I think my mates would prefer a box of cakes made from the book more!

The Prohibition Bakery by Leslie Feinberg and Brooke Siem, Sterling Epicure publishing, is available on Amazon through my affiliate link here

Prohbition bakery review and giveaway

And what about the giveaway?

The lovely publishers of  The Prohibition Bakery by Leslie Feinberg and Brooke Siem, Sterling Epicure publishing, have given me not one, not two but THREE copies of this great book to giveaway to my lovely readers. Wanna win one?

To enter all you need to do is share at least one image from this post on Pinterest AND leave a comment below telling me what your ideal alcoholic flavour cake would be and why. Winners will be drawn at midday Thursday 2nd June 2016.

If you hover over the images on this post a little ‘pin it’ sign will appear to make sharing super easy. Don’t forget to leave a comment too!


Good luck!

EmmaMT x Terms & Conditions

This giveaway will close at 12:00 midday on 2nd June 2016. Sharing an image from this post on Pinterest and leaving a blog post comment is a mandatory entry option. This prize is offered by Sterling Epicure. I am hosting it on behalf of Sterling Epicure. Please note, I am not responsible for posting the prizes out or providing it. Sterling Epicure or their representative will send out the prizes, the winners must provide their name and address once contacted. The winner will be selected at random from all correct entries received. The winner will be notified within 3 days of the closing date. The prize is one copy of the ‘Prohibition Bakery’ book, no cash alternatives are available. This giveaway is open only to residents in mainland UK (excluding Northern Ireland and Scottish Highlands and Islands) and entrants must be over 18.

Lemon Drizzle cake with Flora Buttery

Lemon Drizzle cake with Flora ButteryLemon Drizzle cake recipe

When someone asks you if you’d like to do a sponsored post the chances are you’re going to say yes. When that post involves you baking- and lets face it, demolishing a Lemon drizzle cake in almost one sitting the answer is definitely a double yes!

Flora asked me to choose a recipe from their website  and I have to say I was surprised at just how many recipes there were (gazzillions!) From their selection the Lemon Drizzle cake was the one that I fancied eating most right at that very moment. But I had to wait for the weekend food shop to get my hands on a tub of the Flora Buttery (it’s available in all supermarkets). By the time I had a tub arrived I was craving chocolate so I gave the Flora buttery it’s first baking test run on the choc chip cookies from a few weeks ago. Normally a softer butter (or margarine) would make a really gooey-not-in-a-good-way cookie but these were delish. I’ve already made them again.

Lemon Drizzle cake recipe

Lemon Drizzle cake – everyone’s favorite.

When I used to work at Woman & Home magazine and we had a cake sale it was always the Lemon Drizzle and the banana cakes that sold out first. For that reason I though that it would be a good idea to make this Lemon Drizzle for when I was visiting a friend. It was the perfect balance of sweet and zingy. I baked the cake but I always worry I’m going to drown the cake in the lemon sugar syrup so I just brushed it on liberally when the cake came out of the oven. There’s something very satisfying about watching syrup seep into a cake. As the cake is hot it literally disappears in milliseconds. There was tons of syrup left which made me think I’d made the cake wrong. In hindsight I could have added a lot more syrup at this stage but it still tasted great without it. Really light and the texture of the cake was so soft and springy.

Lemon Drizzle cake recipe

After I had ‘taste tested’ the cake I decided that rather than waste the lemon sugar syrup I would brush most of what was left over on top of the cooled cake. Oh – my- goodness!!!! That’s when it all came together for me. So good. So zingy. So deeeelish! In fact the true test of whether a cake is good is when Tim comes into the office peers over my shoulder while I’m writing this post and says “Mmmm that looks good. Can you bake it again?” – I should note that as my official taste tester he is a bit rubbish. He has amazing will power and will eat just one slice of cake, whereas I will eat till it’s gone (that’s why Monday’s are so good. No kids, no Tim, just me and the freshly baked goods!) I only saved one slice of this for Tim before I headed off to my friends – obviously it was not enough!

My reply to Tim was ” I can make another lemon drizzle cake but I was planning on making muffins today” to which he replied “You can make those too!” Hello ever widening hips!

The Lemon Drizzle Cake recipe

Lemon Drizzle cake recipe

You can 🖨 off this recipe here

Lemon Drizzle cake recipe


EmmaMT x

Disclaimer: Thank you to Flora for sponsoring this post. All thoughts and opinions and ramblings are my own 

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