I do love a spot of Easter baking, and these fluffy little chicks I’ve come up with for Bake with Stork are just too sweet to miss!
A traditional Christmas recipe for a Yule log, just switched around a bit to turn it into a showstopper cake instead, I love the stripy inside it makes – a perfect winter dessert! It’s hugely rich and decadent (as you’ll see from the amount of chocolate needed) and the filling is a chocolate French buttercream.
It seems that in our house competitive Toblerone eating is very much a Christmas tradition! When Toblerone sent me a bunch of bars (after hiding them quickly) I thought I’d come up with a toblerone based dessert for serving up.
Little treacle loaf cakes with punchy Christmas Spice, a quick and easy recipe to share with your friends and family. They’re egg free too, don’t worry I haven’t missed them out of the ingredients list.
90g butter, softened
90g caster sugar
250g plain flour
¾ tsp baking powder
¾ tsp bicarbonate of soda
1 tsp mixed cake spice
1 tsp cinnamon
½ tsp ground cloves
Zest of ½ orange
110g golden syrup
200ml boiling water
So I’ll be honest from the outset, these frosted fancies are a bit of work, they’re not quick to do as there’s a fair few steps from cake making, coating and covering plus the decoration and there’s a fair bit of cleaning to do afterwards!
Last of my recipes to share with you before I go into full on Christmas mode with The Pink Whisk 12 Days of Christmas Recipes – and this one’s a corker!
Peanut Butter Baked Cheesecake for the Bake with Stork Baking Academy!
Fancy making your own pumpkin cake? – my chocolate cake with a spiced pumpkin frosting filling is just the thing!
(and not to mention easy to do too!)
You can find my recipe and step by step instructions in the Bake with Stork Baking Academy.