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


IMG_3440 (1024x683)



1) Whisk egg whites till they are frothy.

IMG_3443 (1024x683)


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

IMG_3445 (1024x683)


3) Add peppermint essence.

IMG_3448 (1024x683)


4) Add food colour and mix.

IMG_3450 (1024x683)

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.

IMG_3451 (1024x683)

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 πŸ™‚


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! πŸ™‚



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.

IMG_2994 (1024x683)

IMG_2997 (1024x683)

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!

IMG_3025 (1024x848)

IMG_3042 (1024x683)


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

IMG_3026 (1024x683)

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

IMG_3029 (1024x683)


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

IMG_3032 (1024x683)

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.

IMG_3033 (1024x684)


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 πŸ™‚


IMG_3058 (1024x683)

Valentine’s Day Cake (Levelling, Filling, and Frosting the Cake) – Part 2

This post continues from my earlier post.

  1. Level and torte your cooled cake with a serrated knife or cake leveler .Red Velvet CakeIMG_2929 (1024x777)
  2. To fill the cake, pipe a thick layer of buttercream around the cake to create a dam. Then pipe in the filling and even it out with a spatula.IMG_2930 (1024x683)IMG_2931 (1024x840)IMG_2935 (1024x683)
  3. Chill the cake in the fridge then frost with a thin layer of buttercream. This is just a crumb coat which will help seal the cake and prevent crumbs from appearing in the final coat of buttercream. Put the cake back in the fridge.
    IMG_2936 (1024x683)
  4. Once the icing is dry to touch, apply the final layer of  buttercream. Using a spatula and icing smoother will help make a smoother and sharper results.
    IMG_2947 (1024x743)
  5. Roll out the fondant and cover the cake. Use your  hands to smooth out any bumps and cut off excess fondant. To make the cake really smooth I like to use a fondant smoother.IMG_2948 (1024x746)
  6. I printed a scalloped heart pattern I found on the internet and used this as a template to cut around. If you have a scalloped heart cookie cutter you could use that instead. Use a small ball tool to make dents around the heart.
    IMG_2951-1024x773IMG_2954 (1024x683)
  7. Stick the heart on to the cake using a little water or edible glue and place the bears in the heart.
  8. Use royal icing to make the border on the bottom of the cake.
    IMG_2956 (1024x666)
  9. Make the top border by piping rosetts and leaves.
    IMG_2965 (1024x683)
  10. For the finishing touch glue some edible sugar pearls into the heart indents.

Valentine’s Day Cake (Making Teddy Bears) – Part 1

With Valentine’s Day coming up I thought I would do a cake tutorial. I make fondant decorations before making the cake to allow them to dry.

Teddys are cute, simple to make and can be used for a valentine’s cake or a child’s birthday cake.

Here is how I make fondant teddy bears:

What you will need:

  • Fondant already coloured
  • Quilting wheel tool
  • Small ball tool
  • Knife
  • Water to stick fondant or edible glue ( Wilton Water Brush )
  • Spaghetti or toothpick
  • Cling-film/zip lock bag (to keep excess fondant in to stop it from drying)

I recommend getting the Wilton Fondant/ Gum Paste Tool Set. It has all the tools needed for modelling.


      1. For the body, shape fondant into a pear.Fondant Ball
      2. Next, make the legs by rolling the fondant into a log and then cutting it in the middle at a slight angle.Teady bear legs
      3. Dab with a little water to stick to body.Teady bear leg
      4. Use a knife tool/knife to make paws.Teady bear paws
      5. Use a quilting tool down the middle of the body make stitches. (Do this on the back of the body too).
        Teady bear body
      6. Make the arms in the same way as the legs. Shape them how you want them to be placed. Insert either a toothpick or spaghetti into the body to support the head.Teady bear armsTeady Bear
      7. Make an oval shape for the head. Dab bottom with water and place on top of body.Teady Bear
      8. Make two small equal sized balls for the ears. Use a small ball tool and press gently. Cut a little of the circle off. Stick onto head using water.Fondant BallsTeady Bear ears
        Teady Bear Ears
        Teady Bear Head
      9. Use quilt tool to make stitch marks down the head. Make a small ball and press down to make an oval shape. Cut a little v shape out for the nose. Stick onto head. Roll another small ball and place into v.
        Teady Bear NozzleTeady Bear Nose
      10. Use comb tool to make mouth and use a toothpick or modeling stick to make dots. Stick on the eyes.Teady Bear
      11. I did not have any black fondant at the time I started making this bear and so I used the same colour as the body for the eyes. I painted it with black icing. (It takes so much black to make black fondant I did not want to try).
        When making the other bear I used black fondant to make the mouth. I thought this looked better and changed the other bear’s mouth too. I made a heart using a cutter and placed this into the bears hands. I used a little petal dust for the bears cheeks.
        Completed Fondant Teady BearTeady Bear Couple


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! πŸ™‚

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 Gum Paste Roses

In this post, I will show you how to make gum paste roses.

I’m sure there are many methods to make roses, but this is the method that works for me.

Gum paste roses could be used on a cake for many occasions, they look great, and people seem to love eating them!

I have put some examples of where I have used them before in one of my earlier posts, but they are great for Birthday Cakes, Wedding Cakes and Mother’s Day Cakes.

What you need:

  • Wilton Ready-To-Use Gum Paste (have it already coloured)
  • Fondant rolling-pin / Pasta Machine
  • Foam Pad
  • Icing sugar/corn starch
  • Fondant ball tool
  • Clingfilm
  • Styrofoam
  • Toothpick


  1. First, make a ball and turn it into a cone by pinching the top.
    Gum Paste Balls
  2. Insert a toothpick into the cone and let dry. I usually use Styrofoam as stand to hold it up while drying.
    Gum Paste Cones
  3. I used a pasta machine to roll out the gum paste. If you don’t have access to a pasta machine, you could just use a fondant rolling-pin, but try to roll it as thin and evenly as possible.
    Rolling out gum paste
  4. Cut out a petal using a small petal cutter for the inside. You can gradually use bigger cutters for the outer petals, depending on how big you want your rose to be.
    Cutting out petal
  5. Using the fondant ball tool, ruffle the top edge of the petal.
    Ruffling the petals
  6. Wrap the petal sideways onto the cone, for the bud.
  7. Repeat these steps for each petal, adding three petals initially, then five in the next row, and increasing in odd numbers.
    Finished Rose

And that’s it! You should have a beautiful rose, to create stunning cakes.

Initially it does take some practice (and patience) to get it right, but keep trying!

If you have any questions, thoughts or suggestions, please leave a comment. πŸ™‚

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! πŸ™‚


  • 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 160Β°C/325Β°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! πŸ™‚
    Beautiful Sponge Cake