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 πŸ˜‰ I hope you will give this cake a shot in your own kitchen, its worth it. Mmmmm!

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Crepe

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

Filling

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

Dairy Free Banana Bread

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Slightly crunchy crust and soft and moist on the inside. One of my all time favourite bakes, but this time around we found the most delicious dairy free recipe! Winner, winner chicken dinner! Too good not to share, I will not be using any other recipes for the rest of my life I don’t think. That’s how good it was. The best banana bread we have baked and its pretty much toddler-proof too. Baking with kids can be a different art form altogether, they eat ingredients and oh batter. So much batter, like the butter sugar mixture ( oh her favourite )! A little too much goes into her little mouth but I can’t help but chuckle as the approving Mmmm Mmmm Mmmm is hilarious and truly honest.

Before I share the recipe, check out our masterpiece πŸ™‚

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1/2 cup butter (115g)

1 cup sugar

2 eggs, beaten

4 bananas ( over ripe ones, finely crushed)

1 1/2 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla extract

  1. Cream butter and sugar. We used dairy free Stork. With a toddler, everything is simplified. I used a fork and she had lots of messy fun with a wooden spoon.
  2. Add eggs and crushed bananas
  3. Mix well
  4. Add flour, baking soda and salt. I should have sifted them before adding them but it turned out well even without the sifting. Add in the vanilla.
  5. Mix until just combined. Impossible not to over mix with an over-enthusiastic toddler.
  6. Poured into a greased and lined loaf pan.
  7. Bake at 175Β°C (350F) for 55 minutes.

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The banana flavour comes through very well in this banana bread. Still very impressed with this beaut of a cake, ps. we polished this offΒ  in 2 days. Time to bake another but perhaps we will add in some chopped nuts this time!

Have fun baking.

 

 

 

In the mood for some Easter bakes

Happy first day of spring! It has been too long since I have particularly enjoyed whipping up sweeties in the kitchen. With help from ‘Teletubbies’ and leaving bubba to her own device, I managed to make not one but 2 lush goodies. I have been browsing the glorious Easter section on the Waitrose website for a few days now.

Their themed Easter baking section was definitely inspiring as it made me penned recipes I wanted to attempt on a scrap piece of paper. Of the late, I just go oh that’s nice and just admire them through the screen.

After much deliberation, I decided to make my own ‘Crunchie’ bar for the first time. The recipe worked fabulously and I was mighty pleased with the end result. Managed to take photographs along the way to share with you too.

Who knew the ingredients to make honeycomb is so basic! Extra plus point to a recipe if they are already present in the food cupboard. The recipe is on HERE.

Honeycomb ingredients

100g caster sugar
4 tbsp golden syrup
1 1/2 tsp soda bicarbonate
200g dark chocolate (I used 100g)

Melt the sugar and golden syrup under a medium heat. Low to be safe πŸ˜‰

Golden syrup

Mixed it to a paste till it reaches 140C, I was lucky I found my sugar thermometer lying around somewhere.

Sugar and golden syrup paste

This part was very cool, the mixture just froths really quickly when you beat in the soda bicarbonate!

The making of honeycomb

Quick quick, pour it into your lined pan. Look at that colour!

Leftover honeycomb

Homemade Honeycomb

I was super chuffed that it worked! It set really quickly and I could carry this large piece around everywhere πŸ˜€

Shiny homemade honeycomb

Smash the honeycomb into shards, I used a wooden spoon. Initially, I wanted to ‘Google’ how do you smash honeycomb into shards. Haha.

Broken honeycomb

 

Easy Homemade Honeycomb Shards

Drizzled warm dark chocolate all over the lush honeycomb.

Honeycomb Shards

Voila! It was the perfect piece of mess. Chocolate drizzled honeycomb, thanks to recipe by Waitrose.

Chocolate Dipped Honeycomb

On to the next bake! Mutated Blueberry Bunny Scones. Recipe from HERE. Its another easy recipe although I did struggle when it came to folding the dough into an adorable bunny shape. Mine looks like they have been through tough times.

There’s a video attached to the recipe which was wonderful but I totally forgot how they folded the ears and it was too late when both my hands were covered in scone dough.

Blueberry filling

Lush blueberry filling with lemon juice and sugar.

Blueberry filling made with lemon juice and sugar

Scone dough all rolled out.

Scone dough

Rolled out scone with blueberry filling

Check out my bunnies before they were popped in the oven. They are slightly wonky but oh well, at least they still resemble rabbits.

Blueberry Bunny Scones

Bunny Scones Before Baking

Easter Rabbit Scones

Blueberry Scones

Oven time! All done now after baking them for 10 minutes.

Blueberry Rabbit Scones

Bunny scones with blueberry eyes!

Homemade Bunny Scones

Easter bunny scones

Blueberry Bunny Scone

My loyal fan πŸ˜‰ She definitely ate it like I would..Β  the nose and eyes first!

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Hope you enjoyed my Chocolate Drizzled Honeycomb and Blueberry Bunny Scones, do share when you try them out.

Ps. you can Shop Easter with 15% off orders over Β£40 with code KX15. Ps, you can even order lush party food from Waitrose Entertaining if you are not in the mood to host ‘homemade’ or grab indulgent chocolate eggs for the adults. I LOVE luxury chocolate eggs with a passion, once a year after all.

Aaaah, I should definitely do this more often. I forgot how much I enjoyed baking and trying new recipes!

xxx

 

Bake Sale Cupcakes

Bake Sale

LOVE LOVE love these very adorable chocolate toppers! Made with help fromΒ Baked By Me‘s cupcake and ribbon mould. There’s a little slot to convert them to lollies too.

Easy peasy vanilla buttercream cupcakes accompanied by some chocolate lollypops.

Vanilla Cupcakes

Chocolate cupcake topper

Crossed Charity Ribbon Cake

Closed up charity cupcake

Bake sale cakes

Have a delicious day ahead.

 

Dairy and egg free passionfruit cake recipe

image For those following our little journey on Instagram, you may know that bubba had terrible eczema when she was about 6 weeks old and we found that she was sensitive to dairy, eggs and nuts with the help of some blood tests. We managed it relatively well with daily showers, lots of Aveeno, diet exemptions as well as steroid creams (unfortunately!). Her sensitivities were recently confirmed with a skin prick test.

We are extra careful with the little one as we had one episode where her eyes swelled upon contact with presumably dairy 2 months ago.

What is life without a bit of cake though? Its easier said than done as it is VERY challenging to find a dairy free, egg free, nut free cake that one can trust. No worries, make your own πŸ™‚

Homemade passion fruit cake :Β 

1 and 3/4 cups flour

1 cup sugar

1 tsp baking soda

1/2 tsp salt

1 tsp vinegar

2 tsp vanilla

1/3 cup oil

1 cup cold water

4 passion fruit

 

You cannot omit the vinegar, everything else can be tweaked around πŸ˜‰ I just used a spatula to combine the ingredients. Baked it in a loaf tin at 350F / 176Β°C till.. toothpick comes out clean. My apologies, I did not keep an eye on the clock as I was running in and out of the kitchen.

Frosting was a passion fruit, some icing sugar and dairy free butter. No measurements, whoops.

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Mmmm, hello cake!Β 

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White Rabbit Teahouse, Nottingham

Tucked away on Bridlesmith Walk, is a little gem of a teahouse. I went on a Saturday afternoon just before they closed and they were packed to the brim. Warm, welcoming and charming especially when it’s wet and windy outside. White Rabbit is done up beautifully. I do have a soft spot for duck egg colours πŸ™‚

White Rabbit Nottingham

White Rabbit Teahouse

My friend had a slice of lime and elderflower cake. He did mention that the cake was a tad dry but JUST look at how its presented.

Lemon Elderflower Cake

I picked the best cake. Warm apple cake served with cream!! It was lush. Strong flavour and you cannot fault cream.

Apple cake with cream

Gorgeous China

Apple cake drowned in cream

Just look at the china! There was much cooing about how their tea and cake is served. Love the mismatched vintage china. Every table had a different set too! All too pretty for words. We didn’t opt for afternoon tea as we were so full from lunch at Delilah’s. The people next to us did and as soon as they left, I whipped out my phone to get a picture of this cake stand! I wanted to take this home badly. Oh dear, just cannot bring me anywhere. I shared this picture on Instagram and Twitter and quite a few people commented that they should have ‘doggy-bagged’ their leftovers. What a shame.

Gorgeous cakestand

We stayed till closing time in this lovely little place. Oh yes, I wanted to add that White Rabbit will be even better if they served loose leaf tea instead of teabags. They served excellent bagged teas but I personally feel that if one is to enjoy tea in such a pretty shop, loose leaf is the only way to go πŸ™‚

White Rabbit Teahouse Nottingham

Aaaah, time for another cup of tea. Have a lovely Tuesday everyone.

Delilah Fine Foods Nottingham

Last weekend, I stepped into foodie heaven, Delilah’s for the first time and it definitely won’t be the last!

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I had a lovely wander around the shop admiring the foodie products they had to offer. Our cookie mixes will be right at home at Delilah’s πŸ˜‰

Found a place at the bar and ordered CAKE and coffee. Here is one of their lovely staff slicing up my cake (all mine!)

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It was AH-MAZING! I never had this combination ever, it was a rose & Turkish Delight cake. Loved the huge chunks of Turkish Delight on the cake.

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Cannot wait for my next visit! Different cake this time or perhaps lunch.

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