How to: Cake Pops

Cake pops are a beautiful creation but can be a little time consuming - totally worth it! They need to be the right consistency, you need to just the right chocolate and the fun bit starts with the decorating. Here are my best hints and tips to making the best cake pops (and making sure they stay on the sticks!). Step-by-step guide 1. Bake your cake and make your icing. 2. Once baked and cooled, blend your cake up in a food processor to a fine crumb and then add the icing (two parts cake to one part icing). 3. Use a cake pop mould, like this one from, to make even and symmetrical balls. These are your cake pop bases. 4. Once you have moulded the cake pops, place them in th

Get the kids involved for an eggscelent Easter

Easter holidays are just around the corner and it's the perfect time to get the kids involved in the kitchen and eggs cited about baking (sorry - that's the last Easter joke, promise). Whether you want to get the kids involved in your spectacular bake that will impress the whole family this weekend, bake some little Easter gifts or just create some treats to enjoy as a family, we have put our favourite Easter ideas here for you to take advantage of. 1. Take your favourite chocolate cake recipe and top it with a simple bird's nest to convert it into an Easter masterpiece Simple, but effective. Dip pretzels in chocolate and place them on top of the cake, add some Mini Eggs and a few Easter chi

One a penny, two a penny, hot cross buns!

Everyone knows that Easter is fast approaching and hot cross buns are on shelf at the local supermarket. The beauty is that they can be enjoyed in so many different ways. Whether you like them toasted and smothered in English salted butter (like me!), or cut into slices and made into bread and butter pudding, hot cross buns are a British Easter staple. History of the Hot Cross Bun The history of the hot cross bun dates back to a 16th century text stating: "Good Friday comes this month, the old woman runs, with one or two a penny hot cross buns." But there are reports that a 12th century monk was the first person to put a cross onto their Easter bun. The cross is traditionally made using a si

10 secrets to cake baking

It's time to throw the store bought cake to one side and take on the challenge of baking fresh, delicious, moist, airy creations for your family and friends. My 10 secrets to baking will help conquer all fear and mean you are the best baker on your street. 1. All good cakes start with accurate measuring It may seem obvious, but the quantities are there for a reason. Be accurate and you'll be on the way to a great tasting cake! A cake is a chemistry experiment, and the quantities are perfect to get the right 'reaction'. You should ensure each stage of the cake making is perfect - and this is the start. 2. The order is everything Whatever cake you are making, be sure to follow the order of add

Cake designs, bespoke to you

My favourite orders are when I get to create a bespoke design for my clients (which is very much the bulk of orders I receive). All the cakes from Victoria's Sponges are made to order whether you want standard Red Velvet cupcakes or a personalised layer cake. From start to finish, the client can be as much or as little involved as they like and we are happy to propose designs and ideas too. If you son is obsessed with Fireman Sam, then hey presto, we can create a Fireman Sam cake for him... I met with a couple at the start of last year, they were getting married in June. They came to see me about the creation of a bespoke wedding cake for their special day. They had a few ideas in their head

The proof is in the pudding

A tasting is vital when you are ordering a cake for such a special event, and I wouldn't want to accept a wedding cake order without one. Whether you pick your flavours in advance, or I create a few flavours for you to chose from, it is absolutely essential to ensure you get exactly what you want on the day. Think about what your guests want, but ultimately, it should be flavours that you want. Whether that's a four tier chocolatey masterpeice, you want to surprise your guests with some 'out there' flavours or you want to stick to traditional fruit cake, it's YOUR decision. Things to think about when ordering a wedding cake: Flavours – some say this is the most important. As beautiful as the

Le célèbre macaron

Macarons have a little bit of a reputation in the baking world. Not greatly time efficient to make, difficult to master and all in all, a bit of a faff! But once you get them right, they are absolutely delicious and totally worth it - especially for those almond lovers. Macarons were born in Italy in 1533 but they didn't gain their fame until 1792 and even then they weren't filled with gooey goodness - they were just single biscuits. It wasn't until the 1900s when Pierre Desfontaines of Parisian pastry shop Ladurée decided to take two macaron cookies, put them together and fill them with ganache. Le célèbre macaron was born! Macarons vs Macaroons The most common mistake people make (myself i

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