Christmas Chocolates

On Cyber Monday, our very versatile Christmas Combo mould is on offer at 99 pence. Ps. we have free UK delivery on all orders over £25 and flat rate UK delivery at £2.99. We post worldwide and delivery is based on weight. Delivery to Europe is £3.85 for 250g which is usually 2 moulds and to USA and surrounding countries £4.85 for 250g, Australia £5.15. Do message us if you have any queries, I am always happy to help. You can visit our Facebook page or email us at . Have a fantastic week ahead.

Baked By Mummy Iris

Yes yes, it is very early but we HAVE to start early as it just gets exceptionally manic closer to Christmas and my baby is due in November. We will just have to be extra organised this year to avoid dissapointing you 😉 We have released our new Xmas Combo mould and have posted loads out to you already.

Introducing our new Xmas Combo mould available on HERE. This is a fab buy for £3.99 just because there’s so many designs on a mould. Santa, snowman, stocking, Xmas tree, candy cane and gift or parcel.

Xmas Combo Mould

They are really easy to use. Here’s proof 🙂 We carefully spooned melted choc in the cavities. This can get really messy. Imagine choc all over the mould. Not to fret, I used a little teaspoon and my fingers to clean up the sides haha! Some people prefer piping the chocolate in. Remember to…

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Strawberry Mille Crepe Cake

Decadent. Elegant! This fancy looking Strawberry Crepe Cake is a light and delicious no bake cake. I was hoping to say that it was a delight to make but I practically screamed at my horrendous attempts at making crepes that were not too thick, burnt, holey, you name it! BUT it is totally doable once you get the hang of it. I tossed quite a few layers of crepe straight into my mouth but the cake was still quite tall. Do not fret too much, it still looks decent. Ps. you don’t need to have perfectly round crepes too as the ruffles give it character. The cake was fun to assemble and that made up for the rough start. I am a new fan of this millecrepe cake as its quite forgiving. It is capable of hiding plenty of imperfections 😉 I hope you will give this cake a shot in your own kitchen, its worth it. Mmmmm!





400ml milk

2 eggs

1 cup all-purpose flour

2 tablespoons granulated sugar

1/2 teaspoon baking powder

2 tablespoons butter – melted

1/2 teaspoon vanilla extract


1 cup double cream

2 tablespoons granulated sugar

400g strawberries

  • Heat the milk until warm. Combine the flour, sugar and baking powder. In a large mixing bowl, whisk the eggs and add half the milk. Whisk. Add the flour half at a time, whisking to fully incorporate. When batter is nearly smooth, add the rest of the milk and mix. Add melted butter and vanilla. Combine. Ours was not very lumpy so we did not sieve it. Set in fridge for 30 minutes.
  • Whilst waiting for the crepe batter, prepare the filling. Whip the cream with the sugar until it becomes thick. Prepare the strawberries. Slice them thin and as evenly as you can.
  • Heat a non stick pan to medium heat. (Ps. our first layer went in the bin! The heat must have been too high and it was burnt, whoops). Pour about 3 tablespoons of batter and swirl around until it makes a thin circle. Flip it over. Repeat with remaining batter. ( This is the most tedious process, but once you get the hang of it.. its fine) . Once they are cooled you can start ‘building’ your cake by layering the crepe layers.
  • To assemble the cake, on the first crepe, spread a thin layer of whipped cream and a layer of strawberries. Place another crepe on top and repeat until you think you have had enough haha.

When its all done, this Crepe Cake sure looks and taste impressive. Enjoy xxx

Autumn Love at Bradgate Park

Hello lovely people on my blog. Lately, I am definitely making more of an effort to document my camera snaps, so do drop by from time to time if you enjoy taking a sneak peek into our family adventures.

I saw this on Instagram the other day and I learnt something new. Who knew that the end of autumn is actually in December. Fun fact : It officially falls on the 21st of December this year. When it gets really chilly, I just assumed winter’s here. Whoops.

Another Autumn themed post today! These glorious pictures were taken at the beautiful Bradgate Park. We love going to the park at weekends for the child to run wild and free. She adores taking her bicycle or scooter out and I am thrilled for her too as her dad is there to help and race with her. I just relax with the baby. Win win!


Chinese Pumpkin Cake

Leftover pumpkins anyone? We made an interesting traditional Chinese dessert with ours. We tried it once in a Chinese restaurant and it was delightful. Attractive golden colour glistening with oil and very scrumptious. Slightly crispy on the outside and soft on the inside.

The recipe is straightforward and the child enjoyed making them together with me. First, cut your pumpkin into thin slices. Steam your pumpkin slices for 10 minutes. Mash into a puree. Add in the glutinous rice flour and sugar. The dough is of a lovely texture and she helped me roll them into little balls, flattened them and then coat them with breadcrumbs. Remember to coat both sides. Pour the oil in a pan and heat the oil. Fry the pumpkin cakes to a golden brown on both sides. Drain excess oil off the cakes onto a kitchen towel. Don’t forget to eat them hot. We drizzled ours with condensed milk and its the best combination.

500g Pumpkin

450g Glutinous Rice Flour

2 tablespoons White Sugar

Bread crumbs – enough to coat the small cakes

Oil – to fry the pumpkin cakes

Condensed milk – a small can