Chocolate Dirt Cups

These chocolate dirt cups were another dessert I made for my sister in law’s strawberry garden themed bridal shower. I found a bunch of these recipes on Pinterest. The only thing I changed was replacing a gummy worm to a strawberry to make it relevant and cute! The best part of this yummy dessert is how simple they are to make!

You will need:

  • Oreo biscuits
  • Chocolate putting
  • Strawberry
  • Mint leaves


  1. First, make the pudding and put into dessert cups.
  2. Then, make place the Oreos into a food processor and make fine crumb for the soil.IMG_2342
  3. Put this on top of the pudding & decorate with a strawberry, mint and an ice lolly stick. Now you’re all good to go! 🙂IMG_2344

Chocolate strawberry roses

For my sister-in-law’s strawberry garden themed bridal shower, one of the desserts we made were chocolate covered strawberries. I originally came across this idea from, and  loved them — they serve as both a tasty dessert and lovely decorative piece!


You will need:

  • Dowels (I covered these with floral tape)
  • Leaves from fake flowers (I bought these at the dollar store)
  • Strawberries
  • Chocolate
  • Modeling chocolate


  1. First, wrap the floral tape around the dowel and add the leaves.

  2. Then attach the strawberry onto the rod and dip it into some melted chocolate.

  3. Leave these to harden. Use the modeling chocolate to  make the rose, for this follow the tutorial on How to make a fondant rose.


And there you have it! Easy 🙂

Making Modelling Chocolate!

I have always wanted to use modelling chocolate to make cake decorations. It’s so much easier to blend than fondant, it’s smooth and unlike fondant, it actually tastes good! I also find it easier to make fondant figures out of modelling chocolate because it doesn’t crack or form elephant skin, and blending the seams with it is so much easier!

This recipe is a bit difficult – it took me a few failed attempts before I finally got it right!


  1. 1 lbs Chocolate or candy melts — use candy of the colour that you need.
  2. 1/3 cup corn syrup


  1. Melt the candy melts or chocolate in the microwave or double boiler. I usually use the double boiler as it’s far too easy to burn chocolate in the microwave.
    The Melted Candy Melts
  2. Microwave the corn syrup and add it to the melted chocolate.
    Adding the heated corn syrup to the mix
  3. Stir until incorporated.
    The stirred mixture
  4. Pour the mixture onto your worktop and knead it until the chocolate is soft and pliable.
    The kneaded mixture
  5. Wrap it up in cling film and leave it to rest for 20 mins before use.
    Leave the modelling chocolate to rest

Quick Tip:

Overmixing can ruin the modelling chocolate. I found this out the hard way when my modelling chocolate was a crumbly mess! 🙁

This is something that can be fixed with a little effort, as I learnt from Wicked Little Cake Company’s youtube video (See Below). The steps to fixing this are:

  1. Strain all the oil out of the modelling chocolate.
  2. Place it back into a bowl and start stretching it as shown in the picture.
    Do this a few times and let it set overnight. This should fix your modelling chocolate.
    Stretching the mixture

I fell in love with modelling chocolate the first time I used it, and I’ve used this recipe so many times since then, as modelling chocolate is so easy to use! Hopefully, you’ll enjoy modelling chocolate just as much me, and you’ll find this recipe just as useful as I do. Good Luck!

How to Make Toffee!

I hope you all had a good bank holiday weekend and a brilliant memorial day.

This homemade toffee recipe is so simple and tastes ludicrously good! Toffee is great on its own or as an addition to ice cream or covered in chocolate to create a Daim bar/Almond Roca bar and is far cheaper than buying it from a store.

What you will need:

  • 450g (2 Cups) Butter
  • 470g (2 and 2/3 Cups) Sugar
  • 80 ml (1/3 Cups) Water
  • 82g (1/4 Cup) Golden syrup – Corn Syrup can be used as an alternative to golden syrup.

And if you want to cover your toffee with chocolate to make a Daim bar/Almond Roca taste you will need 500g of chocolate.

Toffee 1


The Process:

  1. Melt the butter, sugar, water and golden syrup in a large pan (make sure its a large pan as the recipe bubbles) over a medium heat.Unmelted in pan.Melted in a pan
  2. Increase the heat and stir regularly.
  3. Using a candy thermometer to check, take it off the heat once it reaches 145°C (300°F).Toffee 4
  4. Whilst still boiling pour the mixture onto a baking tray covered with foil.Toffee 5 Toffee 6
  5. Spread the toffee around the baking tray to an even level.Toffee 7
  6. Leave the toffee to cool for 4-5 minutes.
    Toffee 8
  7. Use your spatula to score the toffee into the size you want your toffee bars to be.
    Toffee 9 Toffee 10
  8. When the toffee is completely cool snap it into pieces along the lines you scored.Toffee 11
  9. Your toffee is done at this point but if you want to cover it with chocolate just dip it into melted chocolate.Toffee 12
  10. The finished product!Toffee 13

Leave a comment telling me how this turned out for you!

Peppermint Creams

I was reminiscing about my childhood and I remembered making peppermint creams with my mum. They are sooo easy to make and such fun!  I tried to do this with my 18 month old but he was more interested in eating it than he was in cutting out shapes!

The recipe uses raw egg whites but if you want you can replace this with condensed milk. I used pasteurized egg whites.



1 egg white (3 tbsp egg)

Few drops peppermint essence

9 oz icing sugar

few drops food colouring


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1) Whisk egg whites till they are frothy.

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2) Add the icing suggar and mix till mixture is stiff.

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3) Add peppermint essence.

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4) Add food colour and mix.

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5) Roll out and cut into shapes. Place on waxed paper and let dry. To make rolling easier I added more icing sugar to the mixture as well as sprinkling on the work surface.

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Cookies and Cream Ice Cream

With summer around the corner I thought I would show you how I made this cookies and cream ice-cream 🙂


4 egg yolks

100g (3 1/2 oz) castor sugar

300 ml (1/2 pint) single cream

1 vanilla pod, halved lengthways

1 tsp vanilla essence

100g  (31/2)oz Bourbon/Oreo or any chocolate biscuit

300ml (1/2 pint ) double cream



1)In a food processor blend together the yolks and sugar until it’s pale and thick.




2) Scrape the seeds from the vanilla pod and add this to a pan with single cream and vanilla essence.  Heat till the mixture is just below boiling point. While the machine is running pour cream into the egg mixture and blend.





*My food processor stopped working and so I had to transfer it to a stand mixer*

3) Pour the custard into a saucepan and cook it for around 10 mins (until it starts to thicken) then let it cool.


4) Roughly chop the biscuits and stir them into the mixture.





5) Whip the double cream until it forms soft peaks and fold this into the custard.



6) Pour into a freezer container and place it in the freezer. After around an hour, take it out, stir then place it back in the freezer for a few more hours.






Take ice cream out 30 mins before serving to allow it to soften.


Enjoy! 🙂



Banana Bread Recipe

This is another Mother’s Day idea. It is easy to make, moist and absolutely yummy!


  • 1 1/4 cup Brown sugar
  • m2 1/3 cup Plain flour/ whole flour
  • 1/4tsp Salt
  • 1tsp Baking soda
  • 2 eggs
  • 1tsp Vanilla
  • 1tsp Cinnamon
  • 1 1/3 cup Butter
  • 2 1/2 cup Mashed banana

1) Cream together butter and sugar.

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2) Add all of the other ingrediants and mix.IMG_2998 (1024x683)

3) Bake at 350 degrees for 1hour 30 mins or till a knife inserted comes out clean. Let cool.IMG_3003 (1024x683)

I added chocolate chip to mine, you can add nuts, raisins, or whatever you like.

Mothers Day Macarons!

I love these french delicacies. I love their colours, the texture and of course they taste divine.   I thought I’d make them for Mother’s Day…. even if my mother is  far away from me, I miss you mummy.  Happy Mother’s Day!


They can be tricky to make and I am still trying to get the hang of them!


I used Martha Stewart’s recipe:


  • 1 cup confectioners’ sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1/4 cup superfine sugar



  1. Pulse almond flour and sugar in food processor. IMG_3037 (1024x683)


2.Sift, sift, sift!

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3. Whisk the egg whites till foamy then add cream of tartar.

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4. Gradually add sugar and keep whisking till stiff peaks form. You now add food colour of your choice.

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5. Fold the sifted almond-sugar mixture into the egg whites being careful not to  over mix.

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6) Fill a pastry bag and using a round tip, pipe out circles. I used a template I found from google to try to make them uniform size.

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7) Tap baking sheet with macarons to release air. Leave the macarons for 15 mins (till you can touch them without it sticking to your finger).

8) Bake in 350 degrees oven for 10 mins rotating half way.

9. Once cooled fill with buttercream of your choice and your done 🙂


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Homemade Lucky Charms!

There are many of us who can not have Lucky charms because they are not halal/kosher/vegetarian. I have desperately wanted these as a child and would often read the ingredients over and over again in the vain hope that perhaps one day I shall see a ‘suitable for vegetarian’ sign or kosher gelatin on the box. But this never did happen… then a few days ago I stumbled upon BraveTarts blog. She had her own recipe on how to make these! I was so excited to find this recipe and was eager to try it. You can substitute the gelatin with halal/kosher gelatin. Be warned the smell of gelatin is awful!

Although the idea of making my own lucky charms was at first very exciting, as I progressed through the recipe, I grew incredibly weary and by the end just wanted to be done with them!

I liked how Stef from Cupcake Project had used the cutters to make her marshmallow cereal and thought I would try too…. but this was even slower and difficult with a toddler running around and would probably have been wiser to just cut squares out instead!

Anyway to anyone who would like to try these the recipe can be found on BraveTart’s Crispy Cereal Marshmallows post. I followed all of BraveTarts instructions word-for-word. Good luck! 🙂

The cutters I used are from amazon: Mini Metal Cookie cutters

Here are some pics of the process!

Homemade Lucky Charms

Homemade Lucky Charms

Homemade Lucky Charms

Homemade Lucky Charms

Homemade Lucky Charms

Homemade Lucky Charms

Homemade Lucky Charms

Homemade Lucky Charms

Homemade Lucky Charms

How to Make a Basic Sponge Cake

In this post I will show you how to make a basic sponge cake which I will refer to in future posts.

Sponge cake is one of those cakes that could be served in many ways, and tastes great on its own, or coated with butter-cream and other treats.

There are many recipes for making sponge cake out there on the internet, but I have found that this one creates a perfect, soft and sponge cake every time!

I hope you give it a go, and please do comment with your stories! 🙂


  • 350g/12oz butter or margarine
  • 350g/120z caster sugar (super fine)
  • 6 eggs
  • 350g self-raising flour
  • 1 tsp vanilla extract (optional)


  1.  Pre-heat oven to 160°C/325°F/Gas Mark 3 and cream together butter and sugar till light and fluffy.
    Butter and Sugar Mixture
  2. Crack the eggs into the bowl, adding a spoon of flower after each egg. Add 1 tsp of vanilla extract and mix.
    Add some eggs!
  3. Grease a pan with butter or margarine or line it with grease proof paper. Place in preheated oven and bake for an hour. You can check if the cake is ready by inserting a knife and making sure that it comes out clean.
    Spread Mixture into a Cake Pan
  4. And that’s all there is to it! You have your perfect sponge cake. Now you can decorate it with butter cream, or serve it plain with tea! You are only limited by your imagination! 🙂
    Beautiful Sponge Cake