I have never been one to shirk away from novelty themes. You will find me absolutely cutting sandwiches into dinosaur shapes and creating faces on pizzas through the power of olive eyes and red pepper lips. I like to think it’s a quest to amuse my children, but actually it might just be that I’m a big kid. READ MORE
And here we are again, a new year, a new start, an opportunity to undo all the less than nutritionally dense treats we’ve consumed all in the name of celebration and festivity. READ MORE
I made a cake. It’s a proper, cut with a trowel cake that’s hearty and perfect with a cup of tea. You do need to sacrifice rather a lot of pistachios to the cause, but I am okay with that, for they add a sweet, nutty saltiness to the cake which makes it pretty special. READ MORE
I always feel going out on Valentine’s is a bit strange. I remember as a teen venturing out with my much older boyfriend (erm, me just 17 and him, ahem, 27… how to give your parents minor heart palpitations) and sitting in a restaurant marvelling at how all the couples looked like they hated each other. They sat in silence. Staring into the abyss. Of course now I realise they were probably just tired parents, relieved of their kids of the night. READ MORE
I am still in full Rio mode so I made a Brazilian inspired cake for you; a coconut and lime drizzle cake. It uses coconut milk rather than condensed milk, though the latter is deeply popular in Brazilian puddings and cakes. It’s as if they’re bathing in the stuff. (Actually maybe they are… maybe that’s the secret to glowing skin?) READ MORE
This is one of those recipes that ballooned. It was supposed to be a simple lemon sandwich cake. Then it turned into a quadruple lemon layer cake and then I pulled it back to a less exuberant lemon layer cake. I’m happy with it at three tiers high. Four tiers would have been showing off. READ MORE
Okay so this is a slightly disjointed blog post. I have a few things to tell you. First up, let’s focus on the recipe in hand. That’s most likely why you’re here. So I developed this eton mess butterfly cupcake recipe for Aldi for a little piece they did about street parties. You can watch the video here if you like. I also have the recipes for the sausage rolls and quiche too, but that’ll have to wait for another day. READ MORE
I’m back again with another Bramley apple recipe; an apple cake this time. I’ve taken the hearty, homely great British apple crumble and custard pudding and given it a makeover. A new way to serve it for the summer months, if you will. This Bramley apple cake is topped with a creamy custard buttercream and crowned with crunchy almond crumble that’s devilishly moreish. This apple cake is damp, soft and lightly warming from the Bramley apple and cinnamon combination. READ MORE
There’s a curious thing about freelancing. There’s no set ebb and flow to it. Sometimes you have a quiet week. They are the weeks when you ponder what on earth you’re doing, eat too many white chocolate cupcakes, and discuss with anyone who’ll listen if you nerves can really handle this kind of existence. Then you have a week where you are booked up and busy and developing 8 recipes in one day for three different clients. They are the days where you dare to dream that it might always be like this. (And you also eat too many white chocolate cupcakes). READ MORE
Today I bring you an 80’s throwback updated. I bring you rock cakes with a twist. That twist being not kale. Oh no. Not quinoa. No. Not bacon jam. No. I bring you the double whammy of coconut flour and goji berries. Fear not, if you don’t have them you can simply swap for good old fashioned, regular, bog-standard flour and our friend the raisin. READ MORE
Holly Bell 