Tag Archives: cake

Butternut Squash, Almond and Apricot Cake

I’m a big fan of vegetable cakes and nothing beats a good carrot cake on a Sunday afternoon. I have ventured into the world of vegetable cakes a few times, with these sweet potato scones, this lemon and mashed potato cake and I actually had my chocolate and beetroot cake recipe published in the Macmillan Recipe Book that was sold in Marks and Spencer Cafes. Recently my love of vegetables in cakes has been reignited by the absolute beauty of a book that is Harry Eastwood’s Red Velvet and Chocolate Heartache. The book is full of absolutely gorgeous look and sounding cakes, made with everything from butternut squash to swede to aubergine. You wouldn’t believe the cakes you can make from vegetables. The good news is they are actually healthier too, often the vegetable is used to replace the butter or oil in a cake, healthier baking! Perfect!

This is a recipe from the book, it is a sunken apricot and almond cake made with butternut squash and it really is truly delicious. Grating the butternut squash is a bit laborious and tedious but you soon forget about that when you take a beautiful looking cake out of the oven. If you are thinking of treating yourself to a new recipe book, then may I recommend this book.

Apricot and almond cake


To make this cake you will need:

3 eggs
180g caster sugar
200g butternut squash (peeled and finely grated)
1tsp almond extract
60g rice flour
200g ground almonds
2tsp mixed spice
2tsp baking powder
1/4 tsp salt
240 g tinned apricot halves

Butternut squash


Preheat the oven to 180C to start and then grease and line a large tart tin or cake tin. Alternatively you could make individual cakes with mini tart tins. If you are greasing a fluted tin make sure you throughly grease the flutes.

Whisk together the eggs and sugar until fluffy and then stir in the butternut squash and almond extract. Next add the flour, ground almonds, mixed spice, baking powder and salt and stir well. Pour the mixture into the cake tin and place the apricot halves onto the cake mixture. Bake the cake for approx 45 minutes.

After baking leave to cool in the tin for 10 minutes before removing and dusting with icing sugar.

apricot cake


Slice of cake


Happy Baking!

Lottie xx

Chocolate Fudge Marble Cake

I had a bit of a baking fest weekend with my sister this year for Easter, our creations were some pretty huge and tasty hot cross buns and this giant of an Easter Cake. Rather than an Easter cake in the traditional sense it is a chocolate fudge cake but we gave it some Easter-style decorations to suit the occassion! It is a 2 layer cake, made with pink and chocolate marble cake, filled with raspberry jam and chocolate buttercream. It is then covered in chocolate buttercream using a petal technique and finished off with some fondant icing flowers and butterflies and some chocolate mini eggs. I think it is rather pretty!

Easter cake

If you would like to recreate this cake then here is how you do so. We made this in a 6 inch cake tin as I wanted height for the cake but equally it would work in an 8 inch cake tin, it would just be a bit shorter.

For the sponge you will need:

12oz butter or margarine
12oz caster sugar
6 eggs
12 oz self raising flour
cocoa powder
2 tsp vanilla extract
pink food colouring

Beat together the butter and sugar in a bowl and add the eggs one at a time beating well after each one. Fold in the flour, 4 tbsp milk and the vanilla to the mixture. Now halve the mixture into 2 separate bowls. To one half add pink food colouring until you reach your desired colour. The other half will be the chocolate cake, I like to add the cocoa powder as I go rather than add a set amount, when I reach a chocolate colour I am happy with I stop, so play it by eye when adding the cocoa.

Pour the mixture into two 6 inch cake tins that are greased and lined. I used this tiger stripe technique for the cake marbling, it gives an effective stripy effect and I have posted instructions on how to do it here. You will need a wetter cake mixture than usual, so add more milk to the cake mix until you get a pourable consistency but not too runny. Another option is just to dollop the mixture in alternating pink and chocolate and give it a quick whirl with a skewer to marble it.

Bake the cakes at 180C for about 1 hour, they are done when a skewer inserted into the centre comes out clean. Leave to cool completely before trimming the tops so they are nice and flat.

Marble cakes

Cover the top of one cake with raspberry jam (or other jam of your liking).


To make the chocolate fudge icing you will need:

500g unsalted butter (room temp)
1kg icing sugar (seived)
1 tsp vanilla extract
4 tbsp milk
cocoa powder (seived)

Beat together the butter and icing sugar until well combined. Ad the vanilla and milk and cocoa powder, again just add as much cocoa powder as you need to get the chocolatey-ness that you want, adding a little at a time. Beat well.

Cover the top of the other cake with chocolate icing and sandwich the two together.

two layers

Then cover the whole cake in a thin layer of chocolate icing.

Iced cake

Now time to cover the cake in chocolate petals. This is a really easy technique and very effective. Fill a piping bag with icing and snip off the end. Pipe blobs of icing onto the cake  and use a spatula to spread it out to create a petal style. Just push the spatula onto the icing blob and spread in one direction. Repeat until the cake is covered!

Petal technique

Petal icing

Finish off the cake with some chocolate eggs and some fondant flowers and butterflies to make it look pretty!

Chocolate easter cake

Lottie xx

I am linking this post to the We Should Cocoa challenge for this month – Easter. It is hosted by Chocolate Log Blog and Rachel Cotterill.

we should cocoa

White Chocolate, Orange and Cardamom Cake

Hello bakers! I’m back with a blog for you all! After a busy couple of months I haven’t posted since this mega Coconut and Lime Meringue Cake in February but I have still been very busy baking and have some lovely new recipes to share with you! Today’s recipe is a White Chocolate, Orange and Cardamom Bundt Cake. It is light, sweet and zesty and the addition of cardamom gives it a subtle spicy grown up flavour. I made it in a bundt tin as the cake itself is simple and using a bundt tin makes it still look special and is very effective. I glazed the cake with a white chocolate ganache and topped with pistachios and orange zest.

Cardamom cake


To make this cake you will need:

250g white chocolate (melted)
250g butter
260g caster sugar
zest and juice of 1 orange
15 cardamom pods (or 1tsp ground cardamom)
300g plain flour
2 tsp baking powder
4 large eggs
160ml natural yogurt

Start by preheating the oven to 160C and grease and flour a bundt tin.  Cream the butter and sugar together and then beat in the eggs one at a time and mix in the orange zest. Crush the cardamom pods open and use a pestle and mortar to crush the seeds inside so that you have approx 1tsp ground cardamom. Add the flour, cardamom and baking powder and fold into the batter. Now add the juice of an orange and the yogurt and fold in.

Cake mix

Finally add the melted white chocolate and fold into the batter. Pour the mixture into the greased cake tin and bake for approx 50 minutes or until a skew inserted into the cake comes out clean.

Bundt cake


Leave the cake to cool in the pan for 10 minutes before turning out onto a rack to cool completely. While the cake is cooling in the pan make an orange syrup to flavour the cake. You will need 100ml orange juice and 2tbsp sugar. Heat the orange juice and sugar in a pan until the sugar has dissolved. Use a skewer to make holes in the top of the cake and spoon the syrup over the cake.

Leave the cake to cool


Now to make the white chocolate ganache glaze. You will need 100ml double cream and 100g white chocolate, as well as pistachios and orange zest to finish.

Heat the cream gently in a pan, once almost boiling take off the heat and stir in the white chocolate until completely melted. Spoon the ganache over the top of  the cake and leave to drip over the sides. Sprinkle with pistachios and orange zest.

White chocolate orange and cardamom cake

Sliced cake


Enjoy and happy baking!

Lottie xx

Coconut and Lime Meringue Cake

Birthdays are the perfect time to experiment with cakes and to make big impressive cakes. It was my Dad’s birthday recently and when I asked him what cake he wanted he said he wanted a lemon cake. Now I do love a lemon drizzle cake but it just wasn’t exciting enough for me, I wanted to make a big layer cake and I have already made a lemon layer cake so wanted to try something new. I know he is a huge fan of coconut so I decided to keep to the citrus theme that he asked for but switched the lemon to lime and combined it with coconut, two flavours that work really well together. It is a 4 layer cake, the sponge is made with coconut milk, lime zest and drizzled with a lime syrup. The cake is covered and filled with coconut buttercream and then I piped soft meringue onto the top and covered the sides with coconut to finish. I’m not going to lie, I was quite proud of this creation and I’m sure I will be recreating it again!

Coconut and Lime Cake

To make this Coconut and Lime Meringue Cake you will need:

12oz butter or margarine
12oz caster sugar
12oz self raising flour
6 eggs
4 tbsp coconut milk
zest of 1 lime

For the syrup:
juice of 2 limes
80g caster sugar

Start by making the sponge. Cream together the butter and the sugar and then add the eggs one at a time beating well. Fold the flour into the mix and finally mix in the lime zest and coconut milk. Divide the mixture between 4 greased and lined sandwich tins and bake in the oven for approx 25 minutes. Turn the cakes out onto a wire rack and move on to making the lime syrup.  Heat the lime juice with the caster sugar in a pan until all the sugar is dissolved. Use a skewer or fork to make some holes in the cakes and drizzle the syrup over the cakes. Leave the cakes to cool completely before icing.

Sponge cakes

For the coconut butter icing:
500g softened unsalted butter
750g icing sugar
2 tbsp coconut milk
100g desiccated coconut (plus more for sides of cake)

To make the butter icing cream the butter and icing sugar together and beat well. Add the coconut milk and desiccated coconut and mix in well. Use the icing to layer the cakes and then cover the cake in a layer of butter icing, trying to get a nice smooth finish.

Layer the cake

Cover with butter icing

To make the meringue put the egg whites and the sugar in a heatproof bowl with 35ml water. Put the bowl over a saucepan of simmering water. Use a handheld whisk to slowly beat the mixture until it forms stiff peaks. This will take about 5-10 minutes. Remove from the heat. The meringue should be thick and glossy. Fill a piping bag with the meringue and pipe onto the top of the cake.



To finish the cake use a blow torch to give the meringue some colour. Cover the sides of the cake in dessicated coconut  and add a slice of lime to the top of the cake. Tada!

Layer cake

Coconut and Lime Cake


Lottie xx

I am entering this post into the One Ingredient Challenge hosted by Nazima at Franglais Kitchen and Laura at How to Cook Good Food.

one ingredient limes

Chocolate and Blackcurrant Cake

Happy New Year from Lottie’s Bakes! I hope you all had a good Christmas and New Year! Now it is January and time to diet … or time to make a delicious chocolate and blackcurrant cake! First though I have some very very very exciting news …. I got a Kitchen Aid for Christmas! It is beautiful and I love it. It is a lovely pistachio green and is the star of my kitchen. I can’t believe how easy it is to use and I’m sure I make much less mess when I use it! So here it is – say hello! Do you think it is okay to give it a name? Any mixer suitable name suggestions very welcome!

kitchen aid


Now it is time to bake – this is the recipe for the very first cake my Kitchen Aid helped me to make! If you have had enough of dried fruit and spices now Christmas is over then why not turn your loyalties back to chocolate and make this delicious Chocolate and Blackcurrant cake. Chocolate and blackcurrant pair together so well, I have used them before in this Brownie base Blackcurrant Cheesecake and I had to use them together again. This cake is a 3 layer chocolate sponge cake, filled with blackcurrant jam and dark chocolate ganache and then covered in dark chocolate ganache.

Chocolate and blackcurrant cake

To make this cake you will need:

220g plain flour
200g golden caster sugar
150g soft brown sugar
90g cocoa powder
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
2 eggs
250ml whole milk
125ml sunflower oil
1tsp vanilla extract
250ml boiling water

Good quality blackcurrant jam

To make the ganache:
400ml double cream
400g dark chocolate

Start by making the ganache first, this can be made the day before and left at room temperature to set. Heat the cream gently in a pan, don’t allow to boil but once hot take off the heat and break the chocolate into the saucepan. Stir the chocolate into the cream until melted and you have a thick, glossy ganache. Leave at room temperature to set to a spreadable consistency.


Preheat the oven to 180C. Mix the dry ingredients together until well combined. Mix in the eggs, milk, oil and vanilla until the batter is well mixed and smooth. Gradually add the boiling water and mix well until it is all combined. The mixture will be very wet but don’t worry it comes out as a wonderfully moist cake. Pour the batter into 3 greased and lined 8 inch cake tins, dividing the batter equally between them. Bake in the oven at 180C for approx 20-30 minutes. To test if the cakes are done insert a skewer, it should come out clean.

Leave the cakes to cool in their tins before removing. Handle the cakes gently as they are very moist.

Once the cakes are completely cool you can start assembling. Use a knife or palette knife to spread a thick layer of blackcurrant jam over one of the layers. Spread ganache over another layer and sandwich the 2 together. Repeat, spreading a layer of blackcurrant and ganache and sandwiching together.

Blackcurrant jam


Once the cake is assembled carefully cover the cake in ganache, trying to keep the cake as straight as you can and making sure the icing is spread evenly and smoothly.

Assembled cake

I finished my cake with a dusting of icing sugar using a stencil to create a snowflake design.



Happy Baking! Any Kitchen Aid tips and tricks then please send them my way!

Lottie x

Ps. I am entering this cake into this month’s Tea Time Treats. The theme is eggs and guess what, this cake contains eggs! It is hosted by The Hedgecombers and Lavender and Lovage.

Lemon and Blackberry Cake

Everybody loves lemon cake, you can’t go wrong with it. This makes it the perfect option to take to a social gathering, in this case I took this cake along to my amateur dramatic group Summer BBQ. That’s the other thing about lemon – a perfect lovely summery flavour. As it has been approaching the end of summer blackberries have been coming into season and their lovely tart sweetness pairs deliciously with the citrus zing of lemons. Sadly these weren’t berries that I picked brambling, but I can’t wait to get out brambling and make lots of delicious blackberry bakes! The use of blackberries in a lemon cake also creates a great visual contrast with the pale yellow of the lemon icing to the dark juicy whole blackberries hidden inside the cake.

Lemon and blackberry cake

To make this lemon and blackberry cake:

For the sponge:

200g unsalted butter
200g caster sugar
4 large eggs
200g self raising flour
zest of 2 lemons (unwaxed)
splash of milk
100ml lemon juice
100g caster sugar


Put the butter and sugar in a bowl and beat together until creamy. Add the eggs one at a time and beat well after each one. Add the flour and fold into the mix with a spatula or metal spoon. Fold in the lemon zest and 1 tbsp milk. Spoon the batter into 3 greased and lined 6 inch cake tins, dividing the mixture equally. Bake in a preheated oven at 175C for 15 to 20 minutes. Once baked leave in the tins to cool for 10 minutes before turning out to cool on wire racks. Meanwhile heat the lemon juice and sugar in a pan until the sugar has dissolved. Pierce the cakes with a skewer several times and brush the syrup over the cake, infusing it with the lovely lemon flavour. Leave to cool completely before icing.

Cake layer

For the icing: (the use of lemon curd is inspired by Peggy Porschen’s Lemon Limoncello Cake and it works so well):

250g unsalted butter
250g icing sugar
100g lemon curd

Fresh blackberries
White ready to roll icing to make the daisies.

To make the icing put the butter (at room temp) and icing sugar in a bowl and beat well. Add the lemon curd and mix until well combined.



Use the icing to sandwich the layers of cake together, adding the whole blackberries in between the layers too. Use the remaining icing to cover the cake, giving it nice straight sides and finishing the top with a swirl.

The cake


You can use any remaining blackberries around the outside of the cake and use some fondant icing to make some daisies to finish off the top of the cake. Then you can enjoy!



Lottie xx

And for those of you that don’t know I am very excited that I have a recipe published in the Macmillan CancerLittle Book of Treats‘. You can buy it for £4 in Marks and Spencer Cafes and support a fantastic cause, it is a lovely book with lots and lots of delicious recipes inside. You could also host a Macmillan Coffee morning, for more information visit the website.

I have linked this recipe up to the Four Seasons Food Challenge due to the autumnal blackberries in this cake. This is hosted by Delicieux and Eat Your Veg.



Strawberry and Chocolate Cupcakes

Strawberries are everywhere at the moment, made famous by Wimbledon’s strawberries and cream, they are the perfect summer fruit. Therefore also the perfect fruit to use in your baking this summer! I can’t seem to get enough of strawberries right now but chocolate and strawberry are a perfect combination.

I finished University recently, finished 6 years of medical school and had a lovely graduation day (you can see a picture of me on my graduation day below) earlier this month at Royal Festival Hall as well as a graduation ball at the Tower of London. A fantastic end to an amazing 6 years! During my last placement I had promised my class that I would bake them something and bring it in, I made them 12 of these strawberry and chocolate cupcakes and 12 orange and lemon cupcakes and then transported them across London in my amazing 24 cupcake carrier! These cupcakes are chocolate sponge iced with a strawberry cream cheese frosting topped with a strawberry and a drizzle of melted chocolate.

Chocolate and Strawberry Cupcakes

For the cupcakes I based the chocolate cupcake recipe from The Hummingbird Bakery Cookbook as I find this Hummingbird recipe works very well every time, it is also a lovely moist chocolate cake. I used it in my very first blog post – Black Forest Cupcakes and also for these Christmas cupcakes. This time I adjusted the measurements of the ingredients to give a slightly bigger cupcake.


To make 12 cupcakes you will need:

150g plain flour
30g cocoa powder
210g caster sugar
2.5 tsps baking powder
pinch of salt
60g unsalted butter (softened slightly)
180ml whole milk
2 eggs
1/2 tsp vanilla extract

Preheat the oven to 180C. Put the flour, cocoa, baking powder, salt and butter in a bowl and beat slowly until the mixture looks sandy. You can do this with your fingers if you prefer, rubbing the butter into the dry ingredients. Whisk the milk, eggs and vanilla together and pour half of this into the flour mix in the bowl. Beat well before adding the remaining milk and egg mix and beating again until well combined. The mixture should be smooth. Pour or spoon the mixture into the prepared cupcake cakes until about two thirds full. Bake for 20-25 minutes at 180C. When they are done they should be bouncy to touch. Leave to cool completely on a wire rack before icing.

Chocolate cupcakes

To make the strawberry cream cheese frosting (I used this recently without the strawberry on some vanilla and raspberry cupcakes) you will need:

200g unsalted butter (softened)
200g cream cheese
500g icing sugar (sifted)
3 tbsp strawberry purée (made from fresh strawberries)
pink food colouring (I use the Sugarflair pastes)

Start by making the strawberry purée with a handful of fresh strawberries. There is no need to cook the strawberries first, using a food processor purée the strawberries. If you don’t have a food processor or blender just use an electric hand whisk. Once you have made a purée push it through a fine sieve to remove the little strawberry seeds that coat the strawberries on the outside.

Beat together the butter and icing sugar until well combined and then add the cream cheese and beat well. Finally add the strawberry puree and pink food colouring until you get your desired colour. If you are using the pastes, a little goes a long way. Beat well but don’t over mix or the frosting will go runny. If this happens you can add more icing sugar or you can leave the frosting in the fridge to firm up so that you can pipe it.

Strawberry frosting

Now it is time to assemble the cupcakes! Use a piping bag fitted with your favourite nozzle (I used the Wilton 1M to create a Mr Whippy style swirl) to pipe the frosting onto the cooled cupcakes. Top each cake with half a strawberry and drizzle with melted chocolate. Leave the chocolate to set before serving. Enjoy some lovely fruity, summery cupcakes!

Cupcakes on stand

And here is a picture of me with my siblings on my graduation day, it was such a lovely day and a great way to end 6 years. Hope you like the shoes! On to the next chapter!

GraduationLottie xx

PS. I am entering these fruity cupcakes into this month’s Tea Time Treats and this month’s Calendar Cakes as theme for both is fruit! Tea Time Treats is hosted by Lavender and Lovage and What Kate Baked. Calendar Cakes is hosted by Laura Loves Cakes and Dolly Bakes.


tea time treats


From Cradle to Crown – Renshaw Baking Royal Baby Cake Competition

As I am sure you will all know there is a Royal baby on the way! If you don’t know, then where have you been?? It is all quite exciting and what better way to celebrate the arrival of a Royal baby than with cake! I was recently contacted by the lovely people at Renshaw Baking who invited me to take part in their ‘Royal Baby Cake Competition’ and they even sent me the icing and marzipan to do so.  As if that wasn’t incentive enough to get involved in the competition, the first prize is a place in a class at the Peggy Porschen Academy, I couldn’t say no – I would absolutely LOVE to win that! All I had to do next was come up with an idea. I played around with a few ideas, but not knowing if the baby is going to be a boy or a girl made it a little bit more tricky. Last time I made a royal themed cake was for the Queen’s Diamond Jubilee, I used a stencil on that cake, you can can see it here. This time I wanted to use the icing I was sent to create a topper for the cake, this isn’t something I do very often so thought it would be a good chance to get some practice in! In the end I opted for a red, blue, white and gold colour scheme for the cake. Red, white and blue for the Union Jack colours and gold to add a bit of royalty. For the theme of the cake I decided on ‘From Cradle to Crown’, after all this baby may be King or Queen one day! This is the result:

Royal Baby Cake

Top of cake

The cake itself is a fruit cake, I chose to make this for a few reasons, one is that it is traditional and the Royal Family is something that is traditional so I thought it well suited. Another reason is that the fruit in the cake bejewels the cake, especially the glace cherries, again making it suitable for a royal cake. This recipe is a quick and easy fruit cake, you can even alter the fruits that you put in to your taste, I used dried figs, sultanas, raisins and glace cherries.


To make the cake you will need (makes a 6 inch cake):

120g chopped dried figs
150g sultanas
150g raisins
150g glace cherries (halved)
150g unsalted butter
175g golden syrup
175ml milk
225g plain flour
1/2tsp bicarbonate of soda
1tsp mixed spice
2 eggs
Rum (or brandy or sherry)

Heat the butter, syrup and milk in a pan until they are well combined and the butter has melted, simmer for 5 minutes. Stir in the figs, raisings, sultanas and cherries. Mix in the flour, bicarbonate of soda, mixed spice and eggs. Pour the batter into a greased and lined 6 inch cake tin and bake in the oven for 1.5 to 2 hours at 150C until a skewer inserted into the centre comes out clean. Leave to cool on a wire rack. Pierce the top of the cake with a skewer several times and drizzle with a couple of tablespoons of rum, repeat on the bottom. You can keep feeding the cake with alcohol a couple of times a day until you ice it.

Fruit cake

To decorate you will need:

Apricot jam
White ready to roll icing
Red, blue and yellow icing
Gold lustre powder
Gold ribbon

Now it is time to ice it. I was sent this lovely box of marzipan and icing from Renshaw Baking, it contained a packed of natural marzipan, a packet of white ready to roll icing and a primary colour pack of ready to roll icing that contained blue, red, yellow, black and green icing. Plenty to work with! Renshaw Baking are the royal warrant holders for their almond products so I definitely wanted to include marzipan in the cake. I decided to both fill and cover the cake with marzipan.


Heat the apricot jam gently with a tablespoon of water until it is runny. Cut the cake in half and brush both cut sides of the cake with a little apricot jam. Roll out the marzipan to about 5mm thickness and lay over the bottom half of the cake. Trim the edges and place the top layer on top. Roll out the rest of the marzipan, brush the top and sides of the cake with some more apricot jam and then cover the cake with the marzipan, trimming the edges and smoothing down to give a neat finish.

Marzipan filling


Next cover the cake in white icing, rolling it out to about 4mm, draping it over the cake, smoothing the top and the sides and finishing it by trimming the edges. I used a patterned rolling pin to create texture on the top of the cake and then brushed the top of the cake with gold lustre powder. Make the feet out of red and blue icing, make the soles of the feet and then add little balls of icing for the toes. Make the crown out of yellow icing, brushed with gold lustre and finished with red icing for the jewels. Make the cradle out of white icing, creating a base first, adding a rim around the top and a pillow. Make the baby out of marzipan, a ball for the head and a sausage for the body. Finish it by making a blanket for the baby, use the edge of a metal knife to create a criss cross pattern and brush the blanket with gold lustre powder. Finish both the cradle and the crown with a thin gold ribbon and use the same ribbon around the top of the cake, tying it in a bow.




Position the baby in the cradle, the footsteps and the crown on the cake so the footsteps lead from the cradle to the crown.

Cake toppers

The final step is to finish the cake off with some ruffled butter icing on the side of the cake in red and blue.

To make the buttericing beat together 200g unsalted butter with 400g seived icing sugar until well combined. Divide the icing into 2 bowls. Add red food colouring to one and blue food colouring to the other and mix well. I like to use paste food colourings. Fill 2 piping bags fitted with petal nozzles with the butter icings. I like to use the Wilton 104 nozzle, it is also good for creating rose petals. Alternate red and blue around the cake moving the nozzle from side to side to create the ruffle as you pipe a line from top to bottom. You can read more about the ruffle piping technique here. The cake is now finished and ready to enjoy if you can bring yourself to cut it!

Ruffle icing


Slice of cake


Thank you to Renshaw Baking for inviting me to take part in the competition and sending me the icing and marzipan. I found all the products really easy to work with and was very happy with the finish they gave. I also love the colours in the primary colour ready to roll icing pack, they are lovely and vibrant.

Happy Baking!

Lottie xx