A very brave man. February 22, 2012
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Hello!
My gorgeous hubby Chris Dennis is abseiling 7 storeys to raise money for CLIC Sargent. Every single penny raised is a bonus… If you could see it in your hearts to help Chris raise as much money as possible, I’m sure it will help him take that terrifying first step over the edge of the building… Giving through the website below is secure.. I hope you can help an awesome cause. ♥
http://www.bmycharity.com/ChrisDennis
Please help me raise money for this amazing charity…. Every penny I raise will go towards caring for children and young people with cancer and their families – In hospital and in the community..
My triple chocolate velvet cake. February 8, 2012
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This is the perfect time of year to try this cake out on a loved one for valentines…
Alternatively bake it just because its chocolate and chocolate is good any time of the year 
This cake is moist and sweet – a chocoholics delight!
Ingredients for the sponge;
284ml buttermilk
1 ½ Teaspoons Vanilla essence or flavouring
45g Cocoa
150g Margarine
525g Caster sugar
3 eggs
1 ½ Teaspoons salt
375g plain flour
1 ½ Teaspoons of Bicarbonate of soda
1 ½ Teaspoons of White wine vinegar
Turn your oven on to 180oC, 350oC or Gas mark 4.
Line 3 x 8” round Victoria sponge cake tins
Method;
Take the buttermilk, vanilla essence and cocoa then mix together a little bit at a time until completely combined and smooth.
Place margarine and sugar in a large microwavable bowl and put in the microwave for 40 seconds or until the margarine has melted (but not bubbling). Take out of the microwave and use a mixer to beat the mixture until it’s combined. It will look like large crumbs… Beat it together until it changes colour to a pale yellow / white (usually a minute or two).
Take the 3 eggs and add them to the margarine and sugar mixture and combine.
Add the buttermilk mixture to the margarine mixture and beat till well combined.
Weigh out the flour and salt and stir together; add this to the buttermilk and margarine mixture and beat into a smooth batter.
Put the bicarb and vinegar into a cup and stir while it froths, once it stops frothing add this to the batter and mix well.
Divide evenly between the 3 Victoria sponge tins, put in the oven for 25 to 30 minutes or until the middle of the sponge springs back when lightly pressed.
Leave to cool completely before assembling the cake.
Ingredients for the buttercreams;
Dark chocolate
125g unsalted butter
250g icing sugar (and 30g cocoa)
100g dark chocolate
Milk chocolate
125g unsalted butter
250g icing sugar
100g milk chocolate
White chocolate
125g unsalted butter
250g icing sugar
100g white chocolate
Method (repeat for each chocolate mix);
Place the butter in a microwavable dish in the microwave for 30 seconds or until soft but not melted.
Beat the butter with a mixer until creamy and then add ½ of the icing sugar and beat until well combined.
Melt the chocolate by using a microwave or Bain Marie. I use a microwave, I chop up the chocolate and use short burst of 30 seconds on a low heat and stir every 30 seconds, until smooth and runny. Do not burn the chocolate – Don’t be tempted to leave it and do something else… it can burn in seconds. If it does burn throw it away and start again.
Add the melted chocolate to the buttercream mix and beat
Add final icing sugar and beat until fluffy – The mixture should be mousse like and easily spreadable.
If the mixture is too stiff and not mouse like, add a couple of teaspoons of milk and beat – repeat this until the buttercream holds a peak but is easily spreadable.
If it goes too far the other way add a bit more icing sugar, if you need to add milk do so sparingly. The texture of the buttercream changes very easily and can go too far the other way. It is then possible to lose the flavour of the chocolate and become too sweet.
To assemble the cake;
1) Take one of the sponge cakes and place it on a cake board or a plate that is wide enough for it to sit flat; Spread a thick layer of the dark chocolate buttercream on the top of this sponge.
2) Place one of the other sponges onto the dark chocolate buttercream and then spread a thick layer of the milk chocolate buttercream on the top of this sponge.
3) Place the final sponge onto the milk chocolate buttercream.
4) Roughly cover the top and sides of the cake with the white chocolate buttercream and the remainder of the other two buttercreams… You can blob it on so it is multi-coloured or decorate it however you want. (I did a quick layer of white and then an extra layer of milk choc on top).
The cake is now ready… Cut a large slice, find a quiet space and enjoy triple chocolate loveliness 
A coin cake for the new year. January 10, 2012
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I was asked to make this cake for the Wesleyan Assurance Society in Birmingham, to mark the launch of their new investment proposition.
I love this coin cake and I am very proud of the way it turned out
Merry Christmas! December 24, 2011
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Well.. Its that magical time of year again… I hope you are all enjoying the festivities?!
Here’s another Christmas cake I was asked to make… This one was a quick one for a change and I love it
MERRY CHRISTMAS EVERYONE
I would like to wish you peace, love and happiness at this special time of the year xx
Frosty icicle winter cake :D December 17, 2011
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This festive cake was inspired by the bonfire cake I made on 5th November…
I think this cake is so wintry looking, I just love it…
MERRY CHRISTMAS!
xxx
Good things come to those who wait…. December 3, 2011
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This cake was comissioned for a 40th Birthday. If you like Guinness or Stowford Press Cider then this is the cake for you…
There are 40 pints on this pub scene and the birthday boy is bench pressing two pints of Guinness…..
I really like this cake and I had so much fun making it
I hope you like it too!
Allotment cake thats a bit cheeky ;) November 18, 2011
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This is another variation of my shed / allotment / gardening / vegetable patch cake….
I love this cake… I love the builders bum too 
– Hope you like it x
An Elf I’ve named Harry… November 12, 2011
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Well… Christmas is nearly upon us and Children in Need is just around the corner, so I have made this Christmas cake to be used in a guess the weight contest at a local business in Birmingham…
Whilst making the cake I came to call the Elf Harry… I think it suits him What do you think?
Harry and his little friends the Present Penguins are helping guard the cake below and make sure everything is in order
Hope you like them x
Happy 5th November! November 5, 2011
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I loved making this cake and I thought I would share it on my blog…. What an awesome day… Every year without fail as night falls all around you fireworks will be lighting up the night sky with their glittery show and bonfires will be warming the faces of millions of people… What an amazing event… Albeit a celebration of a gunpowder plot to blow up parliament – but hey ho thats in the past
This cake is for a very lovely little girls birthday. Happy Birthday Lola!
Chocolate bar cupcakes September 14, 2011
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Chocolate bar cupcakes.
These sumptuous snacks are a great way to incorporate your favourite chocolate treat and cake, to make an effective fantastic smelling mouth watering cupcake.
Ingredients;
8 oz Margarine
8 oz Caster sugar
4 large eggs
7 oz Self raising flour
1 oz Cocoa – I use Bournville
8 oz unsalted butter
1lb Icing sugar (confectioners’ sugar)
8oz of fudge sauce – you can either make your own or use the shop bought.
Chocolate bar of your choice x 3
Milk chocolate for melting – chocolate buttons are great for this because you don’t need loads of chocolate and they melt really quickly.
You will need;
Cupcake cases
Cupcake pan
Mixer
Large bowl for the cake batter
Large bowl for the buttercream mix
Small Pyrex bowl for melted chocolate
Sieve
Icing bag
Icing nozzle of your choice – I used a large open 8 point star
Small icing bag or homemade parchment bag - http://www.wikihow.com/Improvise-a-Pastry-Bag
Chopping board
Sharp knife
Scraper.
A couple of dessert spoons
Cooling rack
The magic;
Turn your oven on to 175oC in a fan assisted oven 190 oC in an unassisted oven or Gas mark 5.
Place your cupcake cases in the tin (I use the large cupcake cases (the ones in between fairy cake and muffins) so I get about 12 cupcakes from one mix. If its fairy cake cases you have you are likely to get 24 from a mix and if its muffins probably 8 from a mix. (Sizes vary, so just see how you go).
Cream the margarine and sugar together until light, fluffy and pale.
Scrape the sides of the bowl
Add a sieved large spoonful of S.R.flour - mix quickly.
Add the eggs one at a time and beat after each addition.
Combine the remaining flour and cocoa and sieve into the mixture, scrape the sides of the bowl and beat it quickly one last time.
Spoon equal measures into each cupcake case so that they are ¾ full.
Place in the top or middle of your oven for 17 minutes.
After 17 minutes open the door of you oven briefly, just to let any condensation out (condensation can be one of the reasons your cupcakes peel when they’re cooling).
Look at your cupcakes to see how you think they’re doing (don’t hold the door open for too long and when you close the door DON’T slam it or you’ll end up with flat cakes.
Usually my cupcakes will need another 3 minutes baking time.
Bake them till the middle springs back when lightly presses or a knife comes out of the cakes clean.
Once they’re ready take them out of the oven and leave them on the side for 3 or 4 minutes… Take the cupcakes out of the tin and place on a cooling rack; This needs to be done as soon as you can after they’ve baked. The longer they are left in the tin to cool the more likely it is that the case could peel away again.
While the cupcakes cool on the rack;
Using the mixer, cream the unsalted butter until it is pale in colour.
Add the icing sugar a bit at a time and beat and scrape the sides in between each addition of sugar.
Add your fudge sauce.
Beat for 2 minutes to combine well.
The buttercream should hold soft peaks – if it is too stiff, loosen it up with some milk and if its too runny add some more icing sugar a bit at a time and set aside.
Chop your chocolate bar into pieces that are about 1cm square and set aside.
Once your cupcakes are completely cool;
Melt the chocolate buttons in a Pyrex dish either using a Bain Marie or a microwave; If you are using a microwave turn the power down to low and blast for 30 second bursts and stir after each (this stops the chocolate from catching and burning). The chocolate should be runny like gloss paint.
Put the chocolate in your small piping bag
Put the icing sugar in the piping bag with the nozzle and coupler if you use one (I personally don’t use couplers).
Pipe the buttercream onto each cupcake one at a time.
Hold the icing bag at a 90o Angle to the cake, start from the outer edge and squeeze the piping bag with an even pressure whilst moving in a circular motion towards the centre of the cupcake; to finish stop applying pressure and pull away.
Sprinkle some of your chopped chocolate bar of choice over the buttercream and then drizzle some melted chocolate over the top.
TIP:- I will pipe the buttercream onto all of my cakes in one go, then add the toppings to all of the cakes and then lastly put the chocolate over all of them… Because the chocolate is runny the flow won’t stop once you have cut the end of your bag off, so if you did try to put it down the chocolate would run out all over the side.
Let the chocolate set and then they are ready to serve!
