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Baking Cake Celebration cake

Coconut custard cake

Coconut custard cake

This week, I leave my job! Super duper exciting stuff as now I am in touching distance of working for Le Creuset (every time I think about it I scream a little inside). It is going to be such a joy to spend everyday working with a product I love and use myself so expect some Le Creuset popping up in future cake shoots! I now have a few spare days this week so what to do… Bake would be the obvs answer. However, I’m struggling for people to off load my baking bounty to. My mum can only eat so much and two days a week she won’t touch cake as she is following the 5:2 diet constantly, I don’t work in an office so there are no work colleagues to snaffle my sugary treats and the BF lives 150 miles away. I can’t take it to my fitness classes, this would be pretty counter productive and don’t want to be the cause for everyone regaining the weight they have just spent an hour burning off. So what do I do? Eat it all myself (I have been known to consume industrial portion sizes of cake but a whole one? Not yet…)? Track down long-lost relatives who hopefully have a sweet tooth?! Bake or not to bake, that is the question…

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Baking Cake Vegetable

Parsnip cupcakes with treacle buttercream icing

Parsnip and treacle cupakes

Woooooah! Parsnip? In a cake? Are you for real? Yes, I am totes real. Don’t chicken out on baking this one, it is a taste revelation and you will never look at a parsnip in the same way again. Whilst plotting blog bakes for the past couple of weeks, I noticed that I naturally gravitate towards the same flavours all the time. I’m a sucker for my favourite white chocolate, walnuts, raspberries, vanilla and coconut, regular readers of the blog will know that I have used these in a lot of recipes on here and the last thing I want to become is predictable, yawn. So here I am,  thinking outside the box, pushing more cake boundaries and living life on the edge of a cake tin. There is def something smugly satisfying aswell about producing something that tastes lush from something that really shouldn’t, just like last weeks bake of beetroot chocolate cake  ( or my courgette and lemon cake ( Using vegetables makes a cake super moist and creates a much closer crumb, this is not a light, airy cake. No fluffyness here! Just lush, squidgy, spiced delightfulness.

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Baking Cake Recipes Review

Peanut butter and jam cupcakes with salted peanut brittle

Peanut buter and jam cupcakes with salted peanut brittle

This Easter weekend, I have eaten a lot of cake. However, in the words of my inspiration, Nigella, you should only feel guilty about food if you do not feel pleasure from eating it. And each sweet treat was v pleasurable and therefore guilt free (until I stand on the scales)! I started off my sugarathon at Manuka Kitchen in Fulham where I shared a peanut butter, chocolate and pretzel tart with the BF. Very rich and indulgent, one to share was more than enough (pictures can be seen on my Instagram @hollylovescake). The ground pretzels were used to make the pie crust filled with a rich chocolate ganache and topped with peanut creammmmmmmmmm (Opps, sorry, just thinking about it is making me drool). Delightful. The cafe itself is stylish with an open kitchen at the back with black and white pictures from local industry adorning the walls, it serves a great brunch menu with pancakes as big as mattresses. The same day also saw us going to Dum Dum Donutterie located in Box Park, Shoreditch. Wow. They are all about the doughnut and they do it so so well. Every doughnut sounded like a dream including creme brulee. But I was all over the cronut, a big craze of cake hybrid mixing a croissant with a doughnut. Flakey yet doughy, buttery and sugary and oozing with pistachio cream. This was absolute filth in the best possible way.

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