Tag Archives: cake

Chocolate Lemon Cake

Chocolate Lemon Cake

This weekend I completed the British Heart Foundation London to Brighton Bike Ride, but this time on my lovely new bike! It was a great day, I really enjoying doing it, although it can be hard at times, it was also a great way to celebrate father’s day and to finish the day off I gave my Dad a chocolate and coconut cake. I think he was pleased with it. You are allowed to eat cake after cycling 60 miles! I was looking through some past posts recently and noticed that after I finished the London to Brighton last year I made this Angel Cake, which was rather strange because when we got home from the ride this year my sister had made a lovely Angel Cake, completely without knowing! Here is a picture of it, I love the technique she has used for the icing. As I told you in my last post I got a rather amazing personalised but huuge bar of Cadbury’s Dairy Milk recently and I have been using it in lots of baking. This post is another one of those recipes! I love chocolate cake but I also like combining chocolate with other flavours in cakes, orange, cherry, beetroot, raspberry but I hadn’t tried lemon before. I didn’t see why it wouldn’t work, orange and chocolate and lime and chocolate work so well and you often get a lemon chocolate in a box of chocolates. I gave it a go and it is now one of my favourite cakes! It is actually inspired by a book by Aimee Bender called The Particular Sadness of Lemon Cake. She bites into her mother’s chocolate lemon cake and realises she can taste emotions in food, in the case tasting her mother’s despair and desperation. Don’t worry, this cake isn’t sad at all!

Chocolate Lemon Cake


This cake consists of 3 layers, a lemon layer sandwiched between 2 chocolate layers. All 3 layers are brushed with a lemon syrup before assembling. The cake is filled and covered in a milk chocolate ganache. The recipe for the chocolate layers of this cake is based on my chocolate fudge cake recipe but this time with the addition of lemon. This recipe will make a 6inch cake. If you only have 8 inch tins then you can either adjust the amounts of use the recipe as it is, it will just give thinner layers so your cake won’t be as tall.

The best way to make this cake is to make the ganache and the sponge the day before assembling the cake, so that the sponges are cold and the ganache is set when it comes to putting the cake together, it will make your life much easier and make for a much neater cake!

To make this cake you will need:

For the chocolate layers:
220g plain flour
100g soft brown sugar
250g caster sugar
90g cocoa powder
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
2 eggs
250ml whole milk
125ml sunflower oil
zest of 1 lemon (unwaxed)
250ml boiling water

For the lemon layer:
100g unsalted butter or margarine
100g caster sugar
2 eggs
1tbsp milk
100g self raising flour
zest of 1 lemon

For the lemon syrup:
2 lemons
2 tbsp caster sugar

For the milk chocolate ganache:
250ml double cream
300g milk chocolate



Make the ganache first, preferably the day before. Gently heat the double cream in a saucepan, add the milk chocolate and stir well until all the chocolate has melted and it is thick and glossy. Leave to cool and leave to set in the fridge overnight. You want it to be a spreadable consistency to ice the cake.

Preheat the oven to 180C and grease and line three 6 inch sandwich tins. To make the chocolate layers mix together the flour, sugars, cocoa powder, baking powder and bicarbonate of soda in a bowl. Add the eggs, milk and oil and mix well. Stir in the lemon zest. Finally add the boiling water and mix in. The mixture will be very runny but don’t worry about it, it gives a lovely moist cake. Divide the batter between two prepared tins and bake in the oven at 180C for about 1 hour. They will be done when a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely.

To make the lemon cake beat together the butter and sugar in a bowl. Add the eggs and milk and beat well. Stir in the lemon zest and then fold in the flour using a spatula or metal spoon. Pour the batter into a greased and lined cake tin and bake in the oven at 180C for about 30 minutes until as skewer comes out clean. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Once the cakes have cooled trim the tops of the cakes so that they are all equal and have a flat surface. Make the lemon syrup next by gently heating the sugar with the juice of 2 lemons in a saucepan until all the sugar is dissolved. Using a skewer or fork prick some holes in the cakes and using a pastry brush, brush the tops of the cakes with the syrup. Be generous to get lots of lovely lemon flavour! Leave the cakes to cool completely before assembling.

Cake layers

When you are ready to assemble the cake take the ganache out of the fridge. Using a palette knife spread the ganache on top of one of the chocolate layers and place the lemon layer on top of this. Repeat a layer of ganache and place the final chocolate layer on top.

Cake assembly


Now cover the outside of the cake with the remaining ganache trying to get as smooth a finish as you can but be gentle so you don’t break the cake. Once the cake is completely covered finish with a sprinkling of cocoa powder, I used a Peggy Porschen style stencil for mine, it is from this pack.  If you are using a stencil brush a light coating of oil on to the side of the stencil you are going to put down onto the cake to avoid it sticking and ruining your design and your smooth finish on your cake.

Sliced cake

I made this cake for some friends when they came round for dinner, this is the only picture I managed to get of the cake before we cut it!



And here I am with my Dad and little (but not so little!) brother at the end of the London to Brighton:

Bike ride

PS. I am entering this into the Tea Time Treats challenge hosted by What Kate Baked and Lavender and Lovage. This month’s theme is Layer Cakes.




Sliced tiger cake

Chocolate Orange Tiger Cake

Many of you will have seen/heard of/eaten/baked a zebra cake before but it is something that I only recently came across online and as soon as I saw it I knew I had to try it. This might have revolutionised my marble cake baking, no more dolloping in the pan and giving it a quick swirl, by putting the cake mix into the pan in a specific way you can create such a beautiful stripy pattern! Amazing! This is normally done with chocolate and vanilla cake to give a black and white zebra appearance. Lorraine Pascal called hers a ‘Crouching Tiger, Hidden Zebra Cake’ but I decided to go all the way to making mine look like a tiger cake, it isn’t fair for zebras to get all the fame in this marble cake. I used orange food colouring and flavoured my cake with orange to create a chocolate orange, black and orange stripy tiger cake. I hope you like it. If you too are new to this method of cake marbling then I suggest you get a mixing bowl out right now and give it a go.

Tiger cake


To make this cake you will need:

Chocolate cake:
2 large eggs
125g caster sugar
100ml milk
130ml sunflower oil
1/2 tsp vanilla extract
220g self raising flour
1/2 tsp baking powder
30g cocoa powder

Orange cake:
2 large eggs
125g caster sugar
100ml milk
130ml sunflower oil
1 to 2 tsp orange extract
finely grated zest of 1/2 an orange
250g self raising flour
1/2 tsp baking powder
orange food colouring (I used sugarflair paste in tangerine)

Sliced tiger cake

Preheat the oven to 180C and grease and line an 8 inch cake tin. You will need 2 mixing bowls, one for the chocolate cake, one for the orange. Start with the chocolate cake. Mix together the eggs, sugar, milk, oil and vanilla until combined. Add the flour, baking powder and sieved cocoa powder and stir in. Now make the orange cake, mix together the eggs, sugar, milk, oil and orange extract in another bowl. Add the flour and baking powder to this and mix in. Add the orange colour a bit at a time until you have the desired colour.

Now for the fun part….making the stripes!

You need to put a bit of orange and then a bit of chocolate mix into the pan alternately, pouring each bit on top the the last. So start with orange and pour or spoon 2 tablespoons of mix into the centre of the pan, straight away put 2 tablespoons of the chocolate mix on top of this, then 2 tablespoons of orange on top of this, then 2 tablespoons of chocolate on top of this and keep going. As you put each mix on it pushes the others out and they form rings around each other so you should have a cake mix in the pan that looks something like this (don’t worry if it isn’t neat, it doesn’t have to be exact, as you can see mine isn’t!):

Tiger cake mix

Bake in the preheated oven at 180C for about 1 hour or until a skewer inserted into the centre comes out clean.

If you want to ice the cake then you need to level off the top. Once the cake is baked leave it to cool in the tin for 10 minutes then turn out and leave to cool on a wire rack. Once it is cool slice of the top to create a nice, flat level surface. This also gives you a chance to see the rings inside!

Tiger cake inside


To ice mine I used a whipped chocolate ganache. Gently heat 300ml double cream in a saucepan and break 200g dark chocolate into it. Keep stirring until all the chocolate is melted. Leave the ganache in the fridge to set for a pit. Once it is cold take it out of the fridge and use and electric whisk to whip the cream. Spread the ganache evenly over the cake and finish with a dusting of cocoa powder. Now it will be a surprise for your guests when you slice into the cake!

Iced cake

Slices of tiger cake

Enjoy! I think that by using a more liquid cake mix you could create even narrower stripes and an even prettier cake, I might have a go.

Lottie xx


I have entered this into November’s Alpha Bakes Challenge – letter O!

This is hosted by The Occassional Baker and Caroline Makes.

AlphaBakes Logo

Cake Display

Tea and Cake at Peggy Porschen

My lovely father treated me to a lovely little trip to the Peggy Porschen Parlour earlier this week to eat some lovely lovely cakes. We had been planning to go for ages so it was good to finally find a time to do it. I hadn’t been there before but apparently he walks past it all the time and thought that as I’m someone who loves making cakes and loves cake shops that it would be a good place for us to go, and we do both love a cup of tea and cake. The parlour is a pretty little cake shop close to Victoria station in London. Even from the outside it looks wonderfully pretty and pink! Inside is very small but just big enough at the same time and you are greeted with a beautiful display of cakes at the counter as soon as you walk in including strawberry and champagne cupcakes, red velvet cupcakes and some gorgeous layered cakes decorated with stencils. There is also a tea and coffee menu so you can sit and enjoy your cake with a drink at one of the tables in the shop. The cakes aren’t cheap but they are very delicious. I opted for a dainty and delightful lemon chiffon cupcake with a floral rose tea and my Dad went for a huge slice of lemon and passionfruit cake with a peppermint and green tea, he certainly gave it the thumbs up. They sell books, cake stands, cookie cutters and cake filling as well in the shop, I loved the little cupcake cake stands, I think one of those might have to become an addition  to my cake stand collection at some point. The Peggy Porschen recipe books were gorgeous and may have to be my next recipe book purchase, some lovely looking recipes! We had a walk past the Peggy Porschen Academy too with its lovely display of wedding cakes in the windows, tiered cakes are something I want to master. I had a look at the Academy online, there are so many fabulous sounding courses on offer….maybe one day when I’m not a student!

Peggy Porschen


Cake Display


Lemon Chiffon Cupcake


Lemon and Passionfruit Cake




So next time you are near Victoria and have a fancy for tea and cake, I can recommend Peggy Porschen! You can find it on the corner at 116 Ebury Street, Belgravia. Enjoy!

Lottie xx

Cake sliced

Apple and Blueberry Loaf and The Primrose Bakery App

Apple and Blueberry Loaf

I love recipe books. Even if I’m not making anything I love to look through them and get ideas for another day. I love pretty recipe books even more, those books where you can flick through and admire all the lovely photos. In Australia I took a trip to ‘Books for Cooks’ in Melbourne. It is an amazing shop, wall upon wall upon wall of cook books, every cook book you can ever imagine from the old to the new. I could have spent all day in there. If you are in Melbourne it is worth a visit, you will be amazed and find yourself lost in there. I came across a lovely little book called ‘The Ritz London Book of Afternoon Tea, The Art and Pleasure of Taking Tea, published in 1986. It opens with a quote from 1708, Colley Cibber, The Lady’s Last Stake, “Tea! Thou soft, thou sober, sage, and venerable liquid, thou female tongue-running, smile-soothing, heart-opening, wink-tipping cordial, to whose glorious insipidity I owe the happiest moment of my life, let me fall prostrate.” While  that does sound rather strangely enthusiastic about tea, I am too tea lover, be that English Breakfast or a lovely fruity tea, and a fan of afternoon tea too. The book is lovely, it tells of the history of tea at the Ritz, how to make proper cucumber sandwiches and has some lovely afternoon tea recipes.However, despite my love of recipe books sometimes it is nice to have recipes instantly, maybe you are out and about and fancy whipping something up later, with a recipe app you can get some ideas instantly and buy the ingredients while you are out.

Primrose Bakery App

I recently purchased The Primrose Bakery App, for just a fraction of the cost of a recipe book you can have 70 Primrose Bakery recipes instantly on your iPhone. The app has 70 recipes, divided into cupcakes, layer cakes, loaves and slices, biscuits and icings, with recipes including banoffee pie cupcakes, strawberry cake and coconut and raspberry slice. Each recipes has an overview giving you the time to make and difficulty, a list of ingredients and the steps to follow. It is also full of some lovely looking pictures, has the option to create shopping lists and has tips section with videos on how to ice a cupcake and how to make a piping bag. A lovely little purchase I think. Now I can read recipes on the train too! And as an added bonus, when you are baking you don’t even need to worry about getting your screen dirty because you don’t even need to touch it, the touch free option means you can just wave your hand over the screen to change page! To test out the app I opted to make the Apple and Blueberry Cake, a recipe which can also be found in The Primrose Bakery Book.


To make this cake you will need:

225g self raising flour
pinch of salt
125g butter
175g caster sugar
2 eggs
2 apples (I found I needed 3) – peeled and thinly sliced
125g blueberries
2tbsp apricot jam

Cake sliced


Preheat the oven to 190C and grease and line a loaf tin. Sift the flour and salt into a bowl and add the butter (the app tells you to sift the flour, salt and butter into a bowl….not quite sure how you are supposed to sift butter!). In a food processor or using your fingers mix until the mixture looks like breadcrumbs. Add the sugar and eggs and mix again. Pour half of the batter into the tin. Scatter half the sliced apples and half the blueberries over the batter and top with the remaining cake mix. Arrange the remaining apple slices and blueberries on the top of the cake. Bake in the oven for about 1 hours. When the cake is ready to come out gently heat the arpicot jam and when you take the loaf out brush the jam over the top of the cake. Allow to cool in the tin for 10 minutes and then turn out onto a wire rack. Enjoy warm or cold.

Slice of cake.


Lottie xx

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Lottie’s World of Cakes Down Under – Bakeries in Sydney

Hello from Australia! I have to tell you about some amazing bakeries in Sydney. It has been a little while since I last posted anything here, the reason being that I have spent the last few weeks having an amazing time travelling in Oz! So I hope you will forgive me! Russell and I flew out over Christmas, spent a couple of days in Singapore, followed by a week in Sydney (we were there for the NYE fireworks, which was amazing!). From Sydney we hired a station wagon and spent the next couple of weeks working our way up the East Coast of Australia, camping each night until we reached Cairns. It was the most amazing time and there are some truly beautiful places along the coast. I have been blogging photos of our travels on Tumblr, and there is a photo from every day on our East Coast drive. You can find the blog here at The Adventures of Russ and Lotts. For me some of the highlights of our trip were the absolutely stunning blue mountains, flying over Fraser Island and sailing around the Whitsundays but really it was all fantastic. We are now in Melbourne for several weeks where I have started my elective placements and Russell has started work but there is still plenty of time to explore in and around Melbourne and we will be updating the travel blog with photos from here as well.

I thought it would be a nice idea to blog about different cakes and bakes that we have tried while in Australia, seeing as I am currently unable to bake, so I have been collecting photos of things we have tried along the way. First stop … Sydney!

Bakeries in Sydney- Blog - Sydney Harbour


In Sydney I had heard about the Bourke Street Bakery and that it was a must visit for any baking fan. This was the first Sydney bakery we visited, and I can tell you there are many many bakeries in Sydney. Every corner we turned had a cake shop! When we arrived at Bourke Street Bakery (in Surry Hills) there was a queue of people out the door so I knew it must be good. We grabbed a table and ordered some coffees and pastries for breakfast. The bakery itself is tiny, the queue is on the street, it is slightly chaotic ordering inside and seating is outside. But no wonder there is a queue, the breads and pastries that you can see through the window look delicious.

Bakeries in Sydney- Blog - Bourke Street Bakery



I opted for an apricot danish, Russell for a chocolate and raspberry muffin. Both delicious, lovely flaky pastry and a lovely moist muffin. Its just a shame we didn’t get to try the bread there too, the sourdough in the window looked fantastic.

Bakeries in Sydney- Blog - Danish and Muffin


If you are looking for a yummy breakfast, lunch, loaf of bread of afternoon treat then I can recommend Bourke Street Bakery, as long as you don’t mind a short queue, I’m sure you will have  a hard time choosing what you want from everything on offer.

Our second bakery trip in Sydney was to a completely different bakery, it was Adriano Zumbo’s Patisserie in Balmain. Where as Bourke St Bakery sells traditional and simple breads, cakes and pastries, Adriano Zumbo’s Patisserie sells complicated creations that each look like little works of art and rows of macarons. Although the cakes here were also twice the price, but when you see how much detail has gone in to each one you can see why. We heard about Adriano Zumbo once we were in Sydney, he became famous after appearing on Masterchef Australia. His shop in Balmain is tiny, without seating but with a stunning display of cakes. Another store we came across of his was in Pyrmont, this shop is bright pink, with cakes on their own tall stands and macarons in ‘in case of emergency break glass’ boxes and pastries in mini ovens, a very fun looking shop.

Bakeries in Sydney- Blog - Adriano Zumbo

Bakeries in Syndey - Blog - Adriano Zumbo - ovens




We chose the eric is bananaman cake consisting of chocolate banana mousse, lemon and banana creme, flourless chocolate cake, caramelised almonds, banana milk chocolate glaze and salted chocolate. Very rich but utterly delicious and a mini masterpiece!



Bakeries in Sydney- Blog - Eric is Bananaman

If anybody has any suggestions on bakeries we should visit in Melbourne then please let me know! I think I am spoilt for choice at the moment.

Lottie xx


Christmas Cupcakes!

Christmas Cupcakes!

It’s beginning to look a lot like Christmas!

There is something just so magical about Christmas, everything is so exciting and there is so much going on! I am away for Christmas this year and will actually be on a plane so I am determined to make the most of everything Christmassy before I go. We may not be here on Christmas Day but the Christmas Tree is still up in our flat, decorated with red and gold glittery baubles, glittery little birds and traditional white lights. When the Christmas tree goes up that means that Christmas really is here! I made some of my own decorations too this year and have given them to people as presents. I dried oranges (which made the kitchen smell delightful), then threaded them with cranberries and cinnamon sticks to make decorations! And of course I have been doing some Christmas baking, mince pies and even Panettone this year. These though are my Christmas cupcakes for this year, they have a variety of decorations, the snowflake ones being similar to my Winter Cupcakes from last year. These cakes were made to sell at ELOCs performances of Jingle Belles where I was working behind the bar and selling lots of mulled wine!


I made half of them vanilla and half of the chocolate cupcakes. I topped the vanilla cupcakes with either the festive red sparkly icing or with the fondant icing present design. I topped the chocolate cupcakes with either chocolate icing and holly or blue icing and snowflakes. All of them were finished off with a touch of edible silk shimmer dust.

To make the vanilla cupcakes:

6oz golden caster sugar
6oz butter or margarine
3 large eggs
6oz self raising flour
splash of milk
1tsp vanilla extract

Beat together the sugar and butter. Add the eggs one at a time and beat well after each one. Fold the flour into the mixture with a wooden spoon or a spatula. Add a splash of milk and the vanilla and mix in. Spoon into cupcake cases and bake at 180C for about 20 minutes.

To make the chocolate cupcakes I used the recipe from the Hummingbird Bakery book which gives lovely, moist cupcakes. You can see the recipe here where I used it for my Black Forest Cupcakes.


To make the frosting:

Beat 250g softened unsalted butter together with 500g seived icing sugar. Add 2 tbsp milk and 1 tsp vanilla essence. Beat until smooth and creamy. To make the chocolate icing add seived cocoa powder to the frosting.

The cupcake toppers were made out of rolled fondant icing using holly and snowflake cutters.


I rolled a pattern onto my present toppers using a textured rolling pin like this, I love the effect!




Merry Christmas everybody!

Lottie xx

I am entering these into Calendar Cakes hosted by Dolly Bakes and Laura Loves Cakes.




Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake

October has been a month full of birthdays and for me this has meant a month of baking lots and lots of cakes and lots of present buying! It was has also been the month for the ‘Half a Sixpence’ show week, which was a very busy week and lots of fun doing a fabulous show. It has also been the month for the final of GBBO, and what a show, well done John! And now, with October coming to an end….begins the run up to Christmas! Well, with Halloween, Fireworks Night and a couple more birthdays along the way!


This Salted Caramel Chocolate Cake was one of this month’s birthday cakes. My boyfriend and his mother share the same birthday, this is the cake I made for them and it is a beauty of cake. The recipe is from the Hummingbird Bakery’s book ‘Cake Days‘, a beautiful book in which I have many recipes bookmarked for making. This was one of them. In the book it is called ‘Sweet and Salty Chocolate Cake’ and however strange that may sound it really does work. The recipe involves a lot of ingredients and does take time to make but the end result is a huge, impressive and gorgeous cake. The cake itself is lovely, chocolately and moist and the frosting is a delicious mix of chocolate and caramel. There is however quite an obscene amount of butter and cream used in this recipe, it is rather indulgent. The saltiness of the cake is only from the caramel and is just the right amount. The caramel is used in between the 3 layers and I also used it on the top of the cake. This cake will feed lots of people!


For the cake you will need:

300g unsalted butter
300g caster sugar
140g soft light brown sugar
3 eggs
100g cocoa powder
160ml buttermilk
1 tsp vanilla essence
330g  plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt

Start by beating together the butter and the sugars. Add the eggs next one at a time, incorporating all the mixture together.

In a jug mix the buttermilk, cocoa and vanilla essence with 60ml of water to form a thick paste. In another bowl sift together the dry sponge ingredients (flour, baking powder, bicarbonate of soda and salt).

Alternately add the chocolate paste and the flour to the cake mixture a little bit at a time, mixing well after each addition.

Divide the cake mix between 3 greased and lined cake tins. I found this was about 500g in each tin. Bake in a preheated oven at 170C for about 25 minutes. When they are done leave them to cool in the tins for a while before turning out on to wire racks to fully cool.

To make the salted caramel:

200g caster sugar
2 tbsp golden syrup
120ml double cream
60ml soured cream
1 tsp fine sea salt

In a small saucepan bring the sugar and golden syrup to boil along with 60ml water. Leave it to boil for about 10 minutes, it should change to a caramel colour. In a separate pan bring the double cream, soured cream and salt to the boil. Remove from the heat. When they are both done carefully add the hot cream to the sugar syrup. I loved this bit because it all bubbles up as you pour the cream in and looks great. It does smooth out again afterwards and will be creamy and golden. Set aside to cool.

To make the frosting:

200g caster sugar
2 tbsp golden syrup
360 ml double cream
450g dark chocolate (chopped)
450g unsalted butter

Start as you did with the salty caramel by bringing the caster sugar and golden syrup to the boil with 60ml water. Again leave it for 10 minutes to boil. In another pan bring the double cream to the boil and then pour into the caramel as before. Set aside to cool.

Once slightly cooled add the chocolate, stirring until it melts. Use an electric whisk to beat the frosting for about 10 minutes. Next add the butter (should be softened) to the frosting and whisk until it is slightly whipped. Leave to cool in the fridge.

Now it is time to put the cake together!


Cover the first layer of sponge with about 2 tablespoons of caramel, top this with caramel frosting. Add another layer of sponge and do the same. Coat the sides and the top of the cake with the frosting, drizzle the top with the remaining caramel and crumble chocolate over the top. Tada! Finished and time to enjoy!


Don’t forget that until the end of the month you can still enter the Bake Off Challenge for all of those bakes inspired by the Great British Bake Off. Entry instructions are here and here you can find the most recent round up of entries! Get your entries in soon!

Happy October everybody.

Lottie xx

I am entering this into November’s Tea Time Treats, the theme is cake! It is hosted byLavender and Lovage and What Kate Baked.




Half a Sixpence Cake!

Half a Sixpence Cake!

 This month I am performing in Half a Sixpence with my local amateur dramatic company (Nic from Nic’s Feasts and Treats is also in the show!). The company is called Epsom Light Opera Company, they stage 2 shows a year at the Epsom Playhouse and have an excellent reputation for putting on high quality, award winning shows. The next show is Half a Sixpence, a story set in Folkestone in the early 1900s. It follows the story of Kipps (played by Tommy Steele in the film) who gives his childhood sweetheart Ann half sixpence. The story tells of how Kipps falls in love with Ann, gains a fortune and enters High Society, falls in love with Helen Walsingham and gets engaged before realising he doesn’t like his high society life and that it is Ann he really loves. There are some great songs including ‘Flash Bang Wallop’, ‘Half a Sixpence‘ and ‘Money to Burn’, lots of dancing and plenty of laughs. It is looking to be a fantastic show. Last rehearsal I took along a Half a Sixpence Cake that I made for the cast!



Half a Sixpence is on at Epsom Playhouse from 9th to 13th October. If you live in London/Surrey and aren’t too far from Epsom and like musicals then I can thoroughly recommend it! Tickets can be bought from the company box office or online from the Epsom Playhouse. I play the part of Flo, one of the shop girls. You can see a video with some bits from our rehearsals here:

Now back to the cake! The idea was to turn the flyer into a cake. The cake is a Victoria Sponge, filled with jam and buttercream.

To make the cake:

10oz butter or margarine
10oz caster sugar
10oz self raising flour
5 eggs
1 tsp vanilla extract

Beat together the butter and sugar. Add the eggs one at a time and beat into the mixture, add the vanilla  too. Fold the flour into the mix using a spatula. Pour the cake mixture into a greased and lined tin and bake at 180C. The cake is done when it is golden brown and a skewer comes out clean. Leave to cool before turning out onto a wire rack.

To make the buttercream (filling and decorating):

300g unsalted butter
600g icing sugar
1/2tsp vanilla extract
1 tbsp milk

Beat the butter to soften it. Sieve the icing sugar into the bowl and start to fold it into the butter using a spoon. Once it has started to combine use an electric whisk to beat it. Add the vanilla and milk.

To make the hat and sixpence I used fondant icing that I coloured with food colour paste. The writing is done with royal icing. To make the ruffles on the side of the cake I used a Wilton 104 petal nozzle. You can see the ruffle effect you can create better here on my chocolate cake with pink ruffle icing.






Don’t forget to get your entries in for the next Bake Off Challenge round up! Deadline is 5th October!

Lottie xx

I am entering this into November’s Tea Time Treats, the theme is cake! This is hosted by Lavender and Lovage and What Kate Baked.