Inspired by sweetapolita….

I thought I’d be more adventurous for my friends birthday this year and had a go at making a cake inspired by the amazing work of Rosie over at

Initially I wanted to make the fab ruffle cake, but I didn’t have the time and was a bit reluctant to have a go at making swiss meringue buttercream in a rush, so I improvised….

I used the chocolate sponge recipe from the ruffle cake, then I made traditional vanilla buttercream, made it a very light pink and iced my cake like the ‘Love Cake & Sprinkles’






Unfortunately my photos don’t look as good as Rosie’s.

If anyone knows of any tips on how to take great food photos I’d love to hear from you!

The cake tasted AMAZING.

I would definately recommend Rosie’s Chocolate cake recipe, found here:


July 5, 2011. Baking, Blogs I like, Cake. 3 comments.

The cake…

As soon as I got engaged I knew that I wanted my cake to be from Maison Bertaux, Soho, London.

I have been going to Maison Bertaux regularly since I stumbled across it on a wander around London in the first few months of living there. Now that I no longer live in London I always make sure that whenever in London I make a detour when I’m visiting, even if it means travelling right the way across London.

I have taken pretty much everyone I know to Maison Bertaux, it has to be my favourite place in London and pretty much acts like my ‘North Star’ and I navigate myself around London based upon its location.

There is also a closer family link that I didn’t even know about until after I’d been visting Maison Bertaux for about 2 years. My Auntie who is as scatty as I got her wedding cake, a majestic Croque en bouche, from Maison Bertaux. I have vivid memories of my Aunties majestic cake standing tall in the living room of her London flat when I was about 6 years old. On a visit to her house I was telling her all about this fantastic little independent patisserie I had stumbled across, she told me that Maison Bertaux was where she got her wedding cake! There are more of these funny little links to family in other parts of our wedding. There is a whole story about my Auntie and her new Husband carefully carrying the 4ft tall croque-en-bouche in the back of a London cab! Needless to say the staff at Maison Bertaux were a bit disconcerted when the black cab arrived and the cake, along with my Auntie and Uncle disappeared off to Stoke Newington, London.

I have pictures somewhere of my Auntie’s cake and I will post them when I manage to dig them out.

Click the link to read more about my cake adventures…


June 4, 2011. Baking, Cake, DIY, Wedding. Leave a comment.

Love, love, love this rose cake!

February 15, 2011. Baking, Blogs I like, Cake, Crafts, Cupcakes, DIY, Food, Wedding. Leave a comment.

Cute cake


October 23, 2010. Baking, Crafts, DIY, Food, Wedding. Leave a comment.

Cute Favours

indie wedding ideas

October 17, 2010. Baking, Cupcakes, Decoration, DIY, Favour, Food, Paper, Wedding. Leave a comment.

‘Oreo’ Ice-box cake

Oreo Ice Box Cake

icebox cake

chocolate wafers

Chocolate Wafers
Adapted from Alice Medrich’s Pure Dessert

I don’t usually make a big fuss about buying this brand or that of a product. I don’t believe you need zillion dollar, hard-to-find ingredients to cook well. But there are some recipes, recipes that get their primary flavor from a single ingredient where that quality of that ingredient largely informs the quality of the end product. (I’m thinking of the butter in shortbread, the stock in risotto or soup, etc.) In this case, that cocoa you splurged on that one time for a special occasion might just be ready for its closeup. I went for what I consider “la creme”, Valrhona — I’m throwing this out there not to pressure you to buy something you might feel is out of your budget, but so so you know why my cookies are so dark; Valrhona is a very intense cocoa — but if you have another decadent favorite on hand, go for it.

These cookies are crisp and not overly sweet. They’d be good with anything from coffee to ice cream to fancier things, like ice cream sandwiches, crumb crusts and icebox cakes (scroll down for an Icebox Cupcake recipe).

Last note: As an icebox cookie, these will take longer to soften than the store-bought wafers, so set aside more time than you normally would. I think 24 hours in the fridge would be ideal.

Makes 50 to 60 1 3/4-inch wafers. However, I cut my thinner than suggested and yielded more.

1 1/2 cups (6.75 ounces) all-purpose flour
3/4 cup (2.4 ounces) unsweetened cocoa powder (see Note)
1 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
3 tablespoons whole milk
1 teaspoon pure vanilla extract

Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of food processor and pulse several times to mix thoroughly. Cut the butter into about 12 chunks and add them to the bowl. Pulse several times. Combine the milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl. Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.

Form the dough into a log about 14 inches long and 1 3/4 inches in diameter. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line the baking sheets with parchment paper. Cut the log of dough into slices a scant 1/4-inch thick (I went thinner, closer to 1/8 of inch. If you’re trying to emulate the store-bought wafers, slice as thin as you can, and watch the baking time carefully, as it might be less.) and place them one inch apart on the lined sheets (cookies will spread). Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.

Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely. These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.

Note: These cookies should crisp as they cool. If they don’t, you’re not baking them long enough, says Medrich — in which case, return them to the oven to reheat and bake a little longer, then cool again.

British measurements in Grams: ( I haven’t tested them yet!)

all-purpose flour – 350g
unsweetened cocoa powder (see Note) – 170g
sugar – 230g
1/4 teaspoon salt
1/4 teaspoon baking soda
unsalted butter, slightly softened – 200g
3 tablespoons whole milk
1 teaspoon pure vanilla extract

September 19, 2010. Baking, Crafts, Cupcakes, DIY, Food. Leave a comment.

I love, love, love this frilly cake…


How to video here:

September 18, 2010. Baking, Cupcakes. Leave a comment.

Rainbow Cake – How beautiful!!!

August 3, 2010. Tags: , , , . Baking, Crafts, DIY, Food. Leave a comment.

Beautiful Shortbread Buttons

Beautiful Shortbread Buttons, I think I may make some for my upcoming birthday!



I saw it on but am new to blogging so please excuse me if I have not accredited it properly!

January 23, 2010. Tags: , , . Baking, Cake, Crafts, DIY, Favour, Food, Gifts. Leave a comment.