Tag Archives: sponge

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.



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.




White Chocolate, Blueberry and Lemon Layer Cake

With exams over it is time to bake! This is my end-of-exams-celebratory-baking cake and is inspired by Peggy Porschen’s absolutely lovely layer cakes. I recently took a trip to the Peggy Porschen Parlour (you can read about it here) and loved the cakes so much that I bought her Boutique Baking book. It is full of such pretty cakes in lovely pastel colours, perfect for spring/summer. I particularly like the stencil effect she uses on a lot of her layer cakes so it was this book that inspired this cake. I also based the sponge recipe on a recipe from the book, the original recipe is for a gorgeous White Chocolate Passion Cake, I added some lemon and changed the quantities (as sadly I don’t have any 6 inch tins so had to make enough to make a 3 layered 8 inch cake – time to invest in some more cake tins I think!) to make the sponge for this White Chocolate, Blueberry and Lemon cake.

Blueberry, white chocolate and lemon cake


Slices of cake

These are 3 of my absolute favourite flavours and I think they work really well together, I used them before for these lovely chewy cookies. This cake is a white chocolate and lemon sponge, filled with a blueberry and lemon curd (homemade!), coated in a whipped white chocolate and blueberry buttercream and decorated with fresh blueberries and a dusting of icing sugar. I used a stencil from this pack, I love the effect cake stencils give, so simple yet so impressive and this bird one is my favourite in the set.

Cake stencil

The cake itself is lovely, moist and chocolatey, it is almost like a blondie. To make the white chocolate and lemon sponge (based on Peggy Porschen’s White Chocolate Passion Cake from Boutique Baking):

This will make a 3 layer 8 inch cake.

180g white chocolate
250ml milk
90g soft light brown sugar
330g golden caster sugar
3 large eggs
320g plain flour
1.5 tsp baking powder
pinch of salt
zest of 1 lemon

Layer cake

Preheat the oven to 160C and grease and line 3 sandwich tins (you could also make it in 1 tin and divide into 3 once cooled). Put the chocolate in a saucepan with the milk, brown sugar and 130g of the caster sugar. Heat the mixture and stir so that all the chocolate is melted and bring the mixture to the boil. Take off the heat. In a bowl cream together the butter and the rest of the caster sugar. Add the eggs one at a time and beat well. Add the flour, baking powder, lemon zest and salt and mix in with a spatula. Now add the chocolate mixture to the cake mix (the hot chocolate mixture tastes delicious – try it before you mix it in!) a splash at a time, mixing in well until it is all well combined. Divide the cake mix between the tins and bake at 160C, if you are using individual sandwich tins this will take about 30 minutes. Once cooked the cake should be golden and coming away from the side of the tin. Leave them to cool in the tins before turning out onto a wire rack to cool completely. Do not try to ice a still warm cake, it just goes wrong and with these cakes they will firm up if you leave them for a while, making them easier to trim and ice.

Blueberry and Lemon

The Blueberry and Lemon Curd is best made first or even better would be to make it the day before so it has time to firm up. The addition of blueberries to lemon curd gives it a fantastic purple colour that I love. You will need:

200g frozen blueberries
2 unwaxed lemons
200g caster sugar
100g unsalted butter
3 eggs and 1 egg yolk

Start with the blueberries, put them in a pan and gently heat them, breaking them up as you stir them. You want them to release there juices and to break up, once this is done then pour the blueberries through a sieve, pushing as much through as you can. You should get a gorgeous deep purple juice/puree. Discard what remains in the sieve. Use a fine grater to zest the lemons and put the blueberry puree, lemon zest and the juice of the lemons in a heatproof bowl with the butter and sugar. Put the bowl over a pan of simmering water, as though you were melting chocolate. Stir and heat until the butter has melted. Whisk the eggs together and then add them to the mixture, whisking well until it has all combined. This now needs about 10 minutes to cook, but keep stirring every now and then. The mixture should be creamy and thick after 10 minutes. Remove from the heat and leave to cool. Keep in the fridge until you need this.

Icing the cake

The White Chocolate and Blueberry frosting is make using blueberries to give the lovely colour, you will need:

200g frozen blueberries
250g unsalted butter (softened)
250g icing sugar
50g melted white chocolate

Start with the blueberries by making a blueberry puree like you did for the curd. Heat the blueberries in a pan so that they break up and release their juice and then push them through a sieve. In another bowl beat together the butter and sieved icing sugar, whipping it until it is nice and light. Add the chocolate and mix well. Now add the blueberry juice a bit at a time until you get the colour that you want.

Sliced cake

You can now assemble the cake.

Stack the 3 layers on top of each other with a layer of blueberry and lemon curd in between each of them. Use a palette knife to spread the frosting over the cake. The best way to do this is to first spread a very thin layer over the cake to catch the crumbs and give you a neat shape to work with. Leave this in the fridge to firm up before using the rest of the icing to completely cover the cake. Use a cake scraper to get a neat finish on the side of the cake. Decorate with fresh blueberries and a dusting of icing sugar.


Lottie xx

I am also now entering this into June’s Tea Time Treats hosted by What Kate Baked and Lavender and Lovage. The theme is layer cakes!

I am entering this into the Simple and in Season Food Blog Challenge for May.

simple and in season


I am also entering this into Calender Cakes hosted by Lauralovescake and Dolly Bakes. This month’s theme is all about World Baking Day.world baking day


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.



Fondant Rose Cupcakes

Fondant Rose Cupcakes

Halloween this year just seemed to pass me by, I sadly didn’t even get round to baking anything pumpkin themed. Last year was the first time I made a pumpkin pie and I think it will have to be done again soon. In fact I only really registered it was Halloween when I was having dinner in Croydon on Wednesday and the Grim Reaper glided past on rollerskates with a sign saying ‘Free Hugs Or Else’! So instead of some Halloween baking I have something much prettier to post about. Last time I posted I wrote about the Rose Cake I made but because my sister managed to spread out her birthday so long, the week after I got another chance to make a rose themed cake. Yay! This time we have Rose Cupcakes and I decided to try my hand at some sugarcraft, something I hadn’t done before. It was rather therapeutic though really, I spent an evening learning to make and making lots of little fondant roses! This is the video I used to learn how to make them. I used a Renshaw Ready to Roll icing which is a lovely bright pink, I was quite pleased with the result. The cupcakes themselves are simple vanilla cupcakes and they are iced with runny fondant icing. I finished them off with a sprinkle of Rainbow Dust Edible Silk, which meant that when she blew the candles out the air was full of glitter!


To make the cupcakes:

6oz butter or margarine
6oz caster sugar
6oz self raising flour
3 eggs
1tsp vanilla extract

Beat together the butter and sugar. Add the eggs one at a time and beat well, add the vanilla extract. Add the flour and fold in with a spatula until it is all combined. Spoon into cupcake cases but don’t fill them too much, you want to have a nice flat top to your cupcakes when you ice them. Bake in a preheated oven at 180C for about 20 minutes and leave to cool before icing.

To ice the cupcakes make up some icing with a couple of drops of rose water. You can use standard icing sugar or fondant icing sugar for a fudgier texture. Spoon the icing onto the cooled cupcakes and leave the icing to level out and create a flat surface. Ice the cupcakes right to the top of the case.

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Add your Roses and sprinkle of glitter and they are done!


Lottie xx

I am entering this into Tea Time Treats. The theme this month is CAKE! It is hosted byLavender and Lovage and What Kate Baked.




Angel Cake

Well I did it, I completed the London to Brighton Bike Ride. The ride itself was 54 miles and we cycled to Clapham to start too, so a total of 61 miles! It was hard work but I really enjoyed it, ready to do it again next year now! We were really lucky with the weather too and the sun came out to say hello to us. We finished the day off with a BBQ on the beach!

This isn’t the same thing as Angel Food cake, this the simple coloured, layered sponge cake that you find in the supermarkets. Angel cake is one of my all time favourite cakes, I love the colours and the simplicity of the cake, it just looks so pretty! Strangely enough though it wasn’t a girl that requested I make this pretty looking cake. My boyfriend has a Construction Company,  you can see his website here, and he often likes to take cakes in for people working with him. Apparently this request for layered angel cake came from his plasterer! Fine by me! To make the cake I just used a simple sponge recipe, the only difficult bit was that I only have 1 loaf tin so had to bake each layer separately, but each layer is thin so it is still really quick to make. The other thing was that I didn’t have any yellow food colouring and so rather than going out to buy some I decided to use orange instead, I think it looks quite nice! The layers are sandwiched together with vanilla butter cream and the cake can then be sliced and eaten. Simple but pretty and delicious! I know my sister is also a fan of Angel Cake, she is in a cheerleading team called Surrey Angels and so made an angel cake for them once, although I didn’t get to see it! I also just remembered that I got a slice of Mr Kipling Angel Cake from the bus stop on Tottenham Court road when it was dispensing cake slices! Random!

To make this cake you need:

8oz margarine or butter (I like to use Stork in sponge cakes)
8oz caster sugar
8oz self raising flour
3 large eggs
2 tbsp milk
1tsp vanilla extract
Food colouring (Pink and yellow/orange)

Lightly grease a loaf tin and line the base. Preheat the oven to 180C. Cream together the butter and sugar and then beat in the eggs one at a time until well mixed. Add the milk and vanilla and mix well. Fold in the flour using a spatula. Divide the mixture evenly between 3 bowls. Leave one bowl as it is, add some pink food colouring to one bowl and yellow to the final bowl (or orange if you don’t have yellow!). Mix well, remember a little food colouring goes a long way (I use Sugarflair Pastes).

Pour one bowl of cake mix into the prepared tin and bake at 180C for about 15 minutes, or until the cake springs back when it is touched. Leave to cool on a wire rack and cook the other 2 layers one at a time. Leave all 3 layers to cool on a wire cooling rack until completely cool.

To make the butter cream filling:

70g unsalted butter
140g icing sugar (sieved)
1tsp vanilla extract
1 tbsp milk

Beat all the ingredients together until the icing is smooth.

Coat 2 of the layers with the icing and sandwich the cakes together. Tidy up the icing at the edges and slice the cake. Done!

Thank you so much to those of you who have already nominated me in the Cosmo Blog Awards 2012. If you haven’t done so yet but like my blog and would like to nominate me then please use this link to nominate me for Best New Food Blogger. As my blog is also under 1 year old you can nominate it into Best Newcomer with Next and be in with the chance of winning a shopping spree! Thanks!

Lottie xx





Jammy Jubilee Cupcakes and Jubilee Celebrations!

Happy Jubilee Weekend! I have been celebrating with a street party in my street today and have just popped in to write this blog before the Jubilee is over. The party is in full swing, there was a big lunch, races (Russ didn’t win the sack race), a 50s exhibition in the church, facepainting and our balcony doors are open so I am listening to the live band outside play some Elvis at the moment. Sounding good!

Yesterday Russell and I braved central London and went to watch the Thames Diamond Jubilee Pageant. It was packed but there was a great atmosphere around, and it wasn’t until after the pageant that the rain really started to come down. We found a little stool and both managed to balance on top of it to get a view over the crowds of the boats that went past. We managed to get a view of the Queen’s boat!

As my family demolished the Jubilee Celebration Cake I made last weekend, I made some Jubilee Cupcakes as my offering for the party today! They disappeared before Russell could even get one! These cupcakes use the same recipe as these cupcakes that I have posted before. They are vanilla cupcakes with a vanilla and cream cheese frosting. The only difference is that I gave these Jubilee ones a raspberry jam filling. The decorations 0n the top are hand made, I am quite proud of the union jack ones in particular!


Enjoy the rest of the long Jubilee Weekend!

Please leave a comment below and follow me on twitter @lotts_louise if you are a tweeter! Thanks!

Lottie xx