Making your baking dreams come true

Checked Cake

This cake is a delicious, original recipe. The cake has a white and black checked pattern inside! It is perfect for birthday parties and you can add lots of different themes such as a foot ball or a big chess board. This recipe makes a large 2 tiered cake. It is surprisingly easy to make this illusion cake.

Firstly the Vanilla sponge:


190g self raising flourfile-1

190g caster sugar

190g butter (softened)

2 eggs

2 tsp baking powder

1 tsp vanilla extract


  1. cream together the butter and sugar, hand or electric whisk.
  2. sift in the flour and baking powder into the bowl, then add the eggs vanilla extract. Mix.
  3. Line a 22′ inch cake tin with butter and a circle of baking paper in the bottom. Pour in the mix.
  4. Put in the oven for around 20 mins. Test with metal skew/ fork if it comes out clean it is ready.
  5. carefully place on a cooling rack leave to fully cool

Next Chocolate sponge


140g self raising flourfile-2

190g caster sugar

2 tsp baking powder

50g coco powder

190g butter (softened)

2 eggs


  1. Cream together the butter and sugar.
  2. Sift the flour, baking powder and coco powder into a bowl, then add the eggs an butter. Mix.
  3. Again, place into a 22’inch tin line it with butter and a circle of baking paper. Pour the mix.
  4. Place in the oven for around 20 mins.
  5. Place on a cooling rack to fully cool.

Construction of the checkers:

  1. Get your cooled vanilla sponge and cut circles in it like, picture shown here:file1-1
  2. If your don’t have circle cutters you could use a bowl.
  3. Make the same cuts in the chocolate sponge.
  4. Separate the sponges and place them in changing rings. e.g.
  5. If you need to cut them into two it makes it much easier!
  6. Glue these together with jam (preferably marmalade)

Buttercream icing:


240g butter

480g icing sugar

2tbsp milk

1tsp vanilla extract



  1. Mix all your ingredients together until well combined.
  2. Spread in the middle of the two sponges, stack them.
  3. Finish off with a layer of thick buttercream, and dusting of coco powder.



This recipe is great for a dinner party or even a quick snack. My praline recipe is for any abilities to be able to bake.

Here is the Recipe:

Thing’s you’ll need:

1/2 lb rich tea biscuitsimg_4664

1 tbsp golden syrup (warm the spoon over a heat to help get the syrup out)

3 dessert spoons drinking chocolate
3 desset spoons  caster sugar

1/4 lb butter

2 handfulls of small marshmallows (optional)

Melting chocolate for the top good quality or a mixture of qualities


image2Step 1: Put the biscuits in a plastic bag and bash them into small pieces with a rolling pin, or blend them into crumbs.

Step 2: Melt the butter in a saucepan, add the syrup, drinking chocolate and sugar. Mix well together then add the biscuits.

Step 3: Mix well so that the crumbs and add the marshmallows at this point don’t over mix them (they don’t want to melt).

Step 4: Press the mixture into a mould. I use a silicon mould which is about 20cm diameter. Press it into the mould quite firmly so that it is as firm as possible.

Step 5: Melt the topping chocolate in a bowl over a pan of simmering water. Pour the melted chocolate over the top of the praline cake so it’s completely covered.

Step 6: Place in the fridge to chill and set. Leave it in there for at least 3 hours before cutting.img_4665

Step 7: Enjoy!

Best served with a scoop of vanilla ice cream and fresh fruit

Perfect Pancakes

These pancakes are perfect for a Sunday morning or even for a little treat after dinner. Anyone can make these pancakes because they are easy and simple. Makes around 12.

Here is the recipe: 

Things you’ll need:

2 Large Eggsimage

100g Plain Flour

300ml Milk

1 tbsp vegetable or sunflower oil (plus a little bit more)

a Ripe Banana (sliced)

a Handfull of fresh raspberries

Chocolate sauce


Step 1: Sift the flour into a jug and add in all the other ingredients into the bowl. Mix until a little smooth mixture.

Step 2:  Place a medium sized frying pan over medium heat or until the frying is hot.image

Step 3: Wipe the pan with an oiled piece of kitchen towel. Pour enough batter to cover the bottom of the pan and a little bit more.

Step 4: Cook each side of the pancake for a minute or until golden brown. Place in the oven on a low heat to keep.

Step 5: Once you have cooked all of the pancakes place one of them one a plate and put some raspberries and sliced banana inside with a drizzle of chocolate sauce over the fruit. Flip half of the pancake over the top.

Step 6: Enjoy!

Yorkshire Puddings

imageThese Yorkshire Puddings are a great way to accompany a roast dinner. They are easy to whip up and definitely a recipe for young children right the way up to experienced bakers.

Here is the recipe for the Yorkshires:

Things you’ll need:

Vegetable Oil

2 Medium Eggs

100g Plain Flour

100ml Semi-Skimmed Milk

Black Pepper

Sea Salt


Step 1: Preheat your oven to 225°C/gas 9 and get yourself a cupcake tin. Add a tiny splash of vegetable oil into each of the 12 compartments. Place the tray into the oven. Leave in the oven for about 10-15 minutes to become really hot.

Step 2: While, the oil is in the oven  beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.  Make sure you sieve your flour or you will have pockets of flour in your Yorkshires. 

Step 3: Carefully remove the tray and pour an equal amount of batter into each compartment. Be careful because the oil might spit.

imageStep 4: Pop the tray back into the oven for 12-15 minutes or until golden and risen. While, they are cooking don’t open the oven door because the Yorkshires wont rise.

Step 5: Take your Yorkshires out of the tray and place in a serving bowl.
Step 6: Enjoy!

Served best with lots of hot gravy and a delicious roast dinner!


This donuts recipe is recommended for more experienced bakers, because it works with yeast.  Yeast is difficult, you need to find the yeast that works for you and your oven/ proving draw.  I prefer to use the Morrison’s quick dry yeast, because in my oven it gives a good rise relatively quickly.  The recipe is measured in tbs’ but you could use the converting widget on the side of our content.


  • 1 tbs yest4882994036_fc9e5d992c_b
  • 4 table spoons caster sugar
  • 150ml milk, preferably warmed
  • 225 g plain flour, save a couple of tbs for rolling the dough
  • pinch of salt, 1/4 tsp
  • 50g melted butter
  • 1 egg, beaten
  • 300ml vegetable oil, 2 uses if kept properly
  • jam/ granulated sugar



  1.  In a bowl, mix the whole of the yeast, 2 tbs warm milk and 1 tbsp of caster sugar. Then place in a proving draw or an oven set to 100 degrees Celsius to rise until it becomes completely frothy, make sure you don’t under prove it or it will NOT work. I  think it usually takes 15-20 mins.
  2. Next, sift the flour (fluffier results) and salt in a big bowl, along with another tbsp of caster sugar.
  3. Put your milk into the microwave/ gas method AGAIN so it is relatively warm. Make a well in the flour ( small hole) and pour in your yeast mix and the rest of the milk, butter and egg. Mix the dough until quite thick then start kneading into a circle. Place clingfilm on top and put it back in the oven (100′) to prove again for 45 minutes.
  4. Now it has hopefully doubled in size.
  5. Sprinkle flour on a working surface kneed the dough, i find it is best to do it for about 5 mins.
  6. If you would like whole donuts place them into 12 balls, if you would like them as ring donuts roll out and cut circles, then in the middle cut out smaller circles. this makes about 20.
  7. leave to prove for the last 30 mins or so.
  8.  The next part can be very dangerous so please ask a parents permission before doing this.
  9. Heat a deep frying pan of oil to about 190′. PLEASE BE CAREFUL! To test this, usually, I get a small piece of dough place it in the hot oil and if it sizzles the oil is hot enough.
  10. place your donuts 1-3 at a time in the oil let them cook for 3-5 mins. Then flip them over and cook for another 3-5 mins. They should be a golden brown color.
  11. If ringed donuts: cover them in granulated sugar
  12. If ball donuts: make a slit in the side and pipe/spoon in the jam
  13. ENJOY


Rainbow Birthday Cake

This is an easy and simple recipe if you want to create the perfect birthday cake! With the leftovers you can even create cute little rainbow cupcakes.

Here is recipe for The Birthday cake:

Things you’ll need:

8 Eggs

400g Butter (Butterific is the best to use)

rainbow-cake-alicea teaspoon of baking powder

400g Caster Sugar

400g self-raising

4 food colours (I used blue, pink, green and purple)

For the butter icing and filling:

50g butter (Butterific is the best to use)

100g of icing sugar

Jam (any flavour but I did strawberry)

For the decoration:

a sharing packet of mixed chocolate buttons

Makes 1kg of fondant icing:

  • 4 tbsp cold water
  • 1 sachet or 4 tsp powdered gelatine (or vegetarian version)
  • 125ml liquid glucose
  • 1 tbsp glycerine
  • some icing sugar for dusting

The method:

Step 1: Preheat your oven to 160C fan/gas 4.

Step 2: Cream together the butter and sugar until it is a light creamy mixture.

Step 3: Add the eggs a bit at a time so the mixture doesn’t split. After, all the egg  is mixed into the mixture fold in the flour and the baking powder. Be careful not to knock all the air out of the cake mixture. 

Step 4: Weigh your mixture and split it into four bowls that each weigh an equal amount. Decide on what bowl will be what colour.

Step 5: Add a few drops of the colour into the bowl and stir but make sure you only stir until the colour is mixed in ( Make you do this otherwise your cakes will come out flat.). You can add a few more drops if you want a stronger colour in your cake.

Step 6: Repeat this process for each of the four colours.

Step 7: Line four circular tins with grease proof paper at the bottom and cover the edges of tin with a thin layer of butter.

Step 8: Pour each of the colours into a different tin and spread it around the tin so it is equal in depth.

Step 9: Pop into the oven for 15 minutes to cook.

Step 10: While the cakes are cooking get all your fondant icing ingredients out. Place the water into a heatproof  and sprinkle with gelatine and leave it to soak unitl it is spongy.

Step 11:Stand the bowl over a saucepan of simmering water and stir until the gthumbnail_img_4557elatine is dissolved.

Step 12: Add the glucose and glycerine, stirring until well blended, and the mixture is runny. Place the sifted icing sugar in a large bowl and make a well in the centre. Carefully pour the liquid ingredients into the icing sugar, stirring constantly. Mix well to ensure all the icing sugar is combined.

Step 13: Tip the fondant paste onto a work surface dusted with icing sugar an knead it until smooth and stiff. Sprinkle with extra icing sugar if the fondant becomes too sticky. Knead until it is isn’t sticky and is like a dough.

Step 14: Wrap it tightly in cling-film and store somewhere cool and dry until needed.

Step 15: Check if the cakes are done and if they are take them out and tip them onto  a cooling rack to cool.

Step 16: While the cakes cool you can make the butter icing. Mix together the butter and the icing sugar until light and smooth. You might to sieve ur icing sugar if lumpy. Also, if your jam has bits and you don’t want them blitz your jam until nice and smooth.

Step 17: Once the cakes are nice and cool we can start to assemble the cake.  Place the bottom sponge on a plate and place some buttercream on the sponge. Spread it out evenly and the pour some jam on top also spreading that out. Repeat this again for the sponges.

Step 18: Once you have done that cover your cake in a thin layer of buttercream so that your fondant will stick.

Step 19: Get your fondant icing and cover your surface with icing sugar and your rolling pin. Roll your icing to as big as you can get it and it has to be quite thin. You should roll it to a circular shape.

Step 20: Carefully place the icing over the cake and press gently to make sure it has stuck. Then, smooth the sides down and cut off any extra icing. If you have flaps in your icing cut a silt and cut a triangle out and then bring the two pieces of icing together.

Step 21: Add some chocolate buttons to the bottom sticking them on with jam. Finally, add a few candles and the perfect Birthday cake is made.


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Easy Nutella and White Chocolate Chip Brownies

These brownies are quick and very easy to bake. All the family will love them. If you need something easy to whip up in a few minutes make these brownies.

Thing’s  you’ll need:

280g nutella (1 cup, 10 oz)

2 eggs

150g plain flour (10 tbsp)brownies-alice

1 tbsp vanilla extract

45g  white chocolate chips (1/2 cup)



Step 1. Preheat the oven to 180°C  (350°F) and grease and line an 8×8 inch baking tray with baking paper.

Step 2. In a mixing bowl, combine the nutella and eggs. Add the tbsp of vanilla extract in.

Step 3. Mix in the flour until it is just incorporated, then stir the white chocolate chips in.

Step 4. Pour the mixture into the baking tray and make sure you spread the mixture evenly.

Step 5. Bake for around 15 minutes, until the centre is just set and the edges begin to crack.

Step 6. Cool your brownies on a cooling rack. Wait for them to cool down and then cut them into squares. I cut mine into 12 small bite size pieces but you could do 9 larger slices of brownie.

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Cheese Twists

My cheese twists are a great snack for school or even a mid-afternoon snack. These are easy and simple to bake, and don’t take long to make. Everyone will love these cheese twists. Here is the recipe for them:


Things you’ll need:

250g chilled cubed butter

250g plain flour

115ml chilled water

1 egg yolk

100g mature Cheddar Cheese

50g Parmesan Cheese

a pinch or two of smoked paprika


Step 1: Place the cubed butter and flour in large bowl. Bit by bit add the water bringing the mixture together until a dough forms. DO NOT WORK THE BUTTER IN.

Step 2: Cover your work surface and rolling pin in flour. Roll the dough into a large rectangle. Fold the outer edges into the middle (make sure the pieces you fold in are equal in size.) Then fold in half. You will be able to see the butter, this is good.

Step 3: Turn the dough 90° and repeat step 2 four times.

Step 4: Wrap in cling film. Place in the freezer for 15 mins.

Step 5: Unwrap your dough and repeat step 2 another 4 times. After place your dough wrapped in cling film in the freezer for 15 mins. While, the dough is chilling preheat the oven to 200°C. Prepare a tray with a silicone sheet placed on it. Unwrap your dough and roll your dough to a 30×30 cm square.

Step 6: Brush the surface of the pastry with the egg. Grate your cheese your pastry and sprinkle the paprika over the cheese.

Step 7: With a sheet of cling film and a rolling pin press the toppings onto the pastry. Slice into 12 equal slices. Pick up each end and twist. On a tray place the twists and push the ends down so they don’t unroll.

Step 8: Bake for 13 mins or until golden brown. Leave to cool on a rack. Enjoy!


These tasty snacks are full of energy and are perfect for a school or work .  You can eat them any time of day!

There easy!


Things you’ll need:                                                                                               Cutlery you’ll need:

75g butter                                                                                                                  wooden spoon

75g granulated sugar                                                                                           saucepan

  75g oats                                                                                                                     a table spoon                                                                                                 

1 tbsp Milk                                                                                                                 baking tray

75g flour                                                                                                                     baking paper

1 tbsp golden syrup                                                                                             mixing bowl  

50g of chocolate chips/ dried fruit                                

Image result for oat cookies


  • Preheat your oven to 180 degrees, line a baking tray with baking paper.


  • Mix all your dry ingredients together: sugar, flour and oats with a wooden spoon.


  • Grab a saucepan and pop in it your butter, syrup, and milk. Melt them on a low heat setting.


  • Wait 1 minute for the butter mix to cool, then pour it into the dry mix. Stir.


  • Once it becomes a soft dough type texture add in your chocolate chips or dried fruit.


  • Put 1tbsp each of the final mixture on a baking tray.


  • Cook them for 10 minuets and you’ll have some delicious oat cookies


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