Orange Cake


This cake is a great way to use up Oranges – It tastes great and it’s easy to make. Enjoy!


175g margarine at room temp
150-75g caster sugar
3 eggs beaten
1/2 tsp vanilla
1 large Orange or Lemon
200g self-raising flour
1.5 tsp baking powder
Pinch of salt
75-100g Marmalade or Lemon curd

75g caster sugar
5tbsp orange just
Orange zest in thin strips (optional)

Method for the Cake:

Zest the Orange and squeeze out 4.5tbsp of juice .
Preheat the oven to GM4 – 180°C – 350°F and grease two 8″ (20cm) circle tins
Cream together the Butter and Sugar until light and fluffy.
Gradually beat in the eggs and vanilla into the butter mix and beat until it’s combined.
Sift in the flour, salt and baking powder, then add the orange juice and zest and mix until it’s just combined.
Divide the mixture evenly between the two ready greases cake tins and bake in the oven for about 20 minutes until a toothpick inserted into the middle comes out clean.
Leave the cakes to cool in the tins for 30 minutes then turn out and cool completely on a wire rack.

Method for the Icing:

When the cake are completely cool leave them so that the tops are flat and spread a layer of marmalade on one then pace the other cake on top.
Place the sugar and juice into a saucepan and place on the stove on a mid-low heat then stir continually until the sugar has dissolved (add more juice if necessary )
Turn up the heat to Mid-high and bring the sugar to a boil stirring continually.
Continue boil for 10 minutes, then remove from the stove and leave to cool for 10 minutes.
Pour the orange syrup on to the cake and arrange the zest strips around the edge of the cake.
Store in an air tight container for up to 4 days and serve with either custard or just by it’s self. Enjoy!

You can replace the orange for a lemon and the marmalade for lemon curd if you wish.

Marzipan Chocolate Biscuits


These Biscuits are lovely if you have any marzipan that’s left over from a project, or for special occasions. You can also marshmallows, toffee, fudge, chocolate or fondant. Enjoy!


200g butter
175g brown sugar
1 egg
275g flour
1/2 tsp baking powder
Pinch salt
60g cocoa powder
50ml milk
200g Marzipan (Almond Paste)


Cream together the butter and sugar until light and fluffy then add the egg and beat until smooth.
Sift in the flour, salt, baking powder and cocoa then bring everything together starting first with a spoon and then use your hands until you have a smooth ball then chill for half an hour.
Preheat you oven to GM5 – 190°C – 375°F.
marzipan-chocolate-prep4marzipan-chocolate-prep5Lightly dust a Clean surface with some extra cocoa and roll out the dough to a thickness of 3mm.
Grease/line a baking tray and cut out and even number of circles.
Lay one circle of dough onto the tray and brush the edges with milk.
marzipan-chocolate-prep3Take 2 tsp of marzipan into a slightly flattened ball and place on top of the milk-brushed biscuit then lay another circle of dough on top and push down around the edges using a fork. Repeat until all the dough and marzipan has finished.
marzipan-chocolate-prep2marzipan-chocolate-prep1Bake the biscuits in the oven for 10-12 minutes.
Once baked leave to cool on the tray for 5 minutes before moving to a wire cooling rack
Store in an air-tight container for up to a 5 days. Enjoy!

Baby Food Biscuits


These biscuits are chewy and taste surprisingly yummy considering they’re made mostly out of powdered baby food. You can also mix in 60g of chocolate chips, coconut, raisins or press chopped nut on top of the biscuits before you put then in the oven.

My baby sibling have long since gone off Instant Powdered Baby food, and we have tones of the stuff left so I have a good look on line and I didn’t really find anything. So here is a recipe I’ve some up with.

Just remember to have a look at the Ingredients on the Baby food box to see if it tells you how much sugar it has in it and adjust the sugar amount (the baby food I used was about 5%) Also if you use flavoured baby food you probably wont have to add any vanilla. Enjoy!

Makes: 14-16 biscuits
Prep Time: about 20 minutes
Total Time: 30 minutes tops (seriously these biscuits are really quick and easy to do)


  • 2 1/2 Cups powdered baby food
  • 1/2 Cup flour plain
  • 180-200 g butter
  • 1/2 Cup sugar
  • 1/2 tsp vanilla exstract (optional)

For Chocolate Biscuits:

  • 1/3 cup Cocoa powder (add in with the flour)
  • Use 2/3 cup sugar instead of 1/2cup


  1. Mix together the flour, sugar and powdered baby food.
  2. Slightly melt the butter and mix into the flour mixture along with the vanilla.
  3. Kneed the dough until smooth but still slightly sticky.
  4. Roll into ping-pong size ball then place on a greased tray then squish flat with a floured flat bottomed cup.
  5. Bake in a GM4 preheated oven for 10-15 minutes. Cool for 5 minutes on the tray before cooling on a rack.
  6. S.E.E – shear eat and enjoy!



chocolate-baby-food-with-sugar-cyrstalsYou can also press in some sugar crystals as soon as the biscuits come out of the oven.

Lions Hidden Footprint Cupcakes


These muffins are cool if your little brother loves Lions like mine does. Also it doesn’t matter which way you cut your muffin you’ll always get your lions foot print in the middle. They’re relatively easy to do but they take a while so make sure you have plenty of time free. If you want you can add a flavouring to the food print just before you wiz everything together. Enjoy fellow Bakers! 😛

Makes: 13-14 lion footprint cupcakes in total
Cooking time: 10-15 mins
Prep time: about 1 – 1+1/2 hours


  • 225 g plain flour
  • 30 g Cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of Soda
  • 150 g sugar
  • 3 Tbsp mayonnaise
  • 200 ml milk + 2tbsp
  • 2 eggs
  • 1 tsp vanilla
  • Red and yellow food colouring


  1. Preheat the oven to gas make 4 – 180C – 350F and line a tray with paper cases.
  2. Sieve the flour, Baking powder, bicarbonate of soda and sugar, then mix well.
  3. Beat together the eggs, milk, mayonnaise and vanilla.
  4. Make a well in the dry ingredients and pour in the wet stuff. Mix well until everything is just combined.
  5. Pour out enough mixture for 2 Large cupcakes (7 tbsp aprox). Bake for 10-15 minutes.Reduce the oven temperature to GM3 and leave your muffins to cool until cold enough to handle.
  6. Crumble the cupcakes and mix it with 2 tbsp of cake mixture, 1 tbsp milk and enough red and yellow food colouring to make an orange dough. You can also wiz this mixture in a food processor if you have one.
  7. Sieve the cocoa powder into the mix well until the cocoa is spread evenly though the batter,then place 2 tbsp of cake mixture into the ready cases. Bake in the oven for 2 minutes.footprint-cakes
  8. Roll a smallish ball of orange cake dough with one side slightly smaller and pinched in the middle. Using the end of a teaspoon make a little dip at the bottom of the ball and sit the ball firmly on top of the mixture in the cases.footprint-cakes2
  9. Roll a snake that is slightly pinched on the bottom then join up the two ends an place around ball. Now make another thicker shorter snake and place it in the middle of the other ring.footprint-cakes3
  10. Add another tbsp of cake mixture on top and bake for 15-20 minutes.lion-foot-print-cupcake-1
  11. Cool completely, top with icing and share with friends and family. Store in an airtight container for up to a week.lion-foot-print-cupcake-2

Gingery Snickerdoodles

These are a soft warming treat great for the winter time. They take a while to make but it’s totally worth it when you have some time spare. If you don’t have Molasses you can use golden syrup in stead – just reduce the white granulated sugar to 25g. Enjoy Bakers!


  • 112g (1/2 C) unsalted butter, softened
  • 100g (1/2 C) granulated sugar
  • 110g (1/2 C)brown sugar
  • 85g (1/4 C)molasses
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 275g (2 C)all-purpose flour
  • 2 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves or nutmeg
  • 1/2 tsp ground cinnamon


  • 50g (1/4 C) granulated sugar
  • Small pinch salt
  • 1 tbsp cinnamonci
  • 1/4 tsp ginger


  1. Cream together the Butter and Sugars Until Light and Fluffy.
  2. Beat in the egg then add the Molasses and the vanilla and mix until well combined.
  3. In large Sieve sift together Flour, cornflour, bicarbonate of soda and spices into the wet ingredients and mix well after every third of dry mixture.
  4. Chill the dough for 2 hours or over night.
  5. Preheat the oven to GM4 – 350°F – 180°C
  6. Grease and line a tray with baking-paper

For the Coating:

  1. Mix together the Sugar, salt, cinnamon and ginger then spread evenly over a plate.
  2. Using a tablespoon scoop up a slightly heap spoonful of dough and roll into a rough ball.
  3. Roll the ball of dough into the cinnamon mixture and place onto the baking tray. Repeat with the rest of the dough leaving plenty of space around the biscuits on the tray.
  4. Bake fro about 10 minutes, then leave to cool on the tray fro a few minutes before moving them to a wire cooling rack.
  5. Store in an airtight container for 2 weeks.

Coffee Caramel Cake


It was my Dad’s birthday last week and I though I’d combined two of his favourite things together in a cake… This a delicious cake for the coffee lovers out there and it’s actually a lot easier then it sounds, especially if you use ready made Chocolate curls and Caramel. Enjoy!!!

For the Cake you’ll need:

  • • 225g (1 c) Butter
  • • 3-4 tbsp Instant Coffee
  • • 1-11/2 c Sugar
  • • 2 c Flour
  • • 1/4 tsp Salt
  • • 1/2 tsp Baking Powder
  • • 1/2 c Buttermilk
  • • 2 Eggs
  • • 2 tsp Vanilla
  • • 200-250ml Single cream for the filling (NOT LONG LIFE!!!)

For the Topping:

  • • 1 tin Condensed Milk (see Note)
  • • 100g milk chocolate or 80g ready made chocolate curls.

Method for the Cake:

Preheat the oven to GM 4 and grease two sandwich tins.
Melt together the butter, instant coffee and sugar until the butter’s boiling and the sugar’s dissolved. Leave the coffee mixture to cool slightly.
Sieve the flour, salt and baking powder into a big bowl.
Beat together the buttermilk, eggs and vanilla and slowly mix into the flour along with the coffee mixture – DO NOT OVER MIX-
Divide the mixture evenly between the two tins and bake for about 20-30 mins.
Leave the cakes to cool in the tin for 5 minutes before turning out and cooling completely.

Method for the Topping/Filling:

Place the tin of condensed milk in a Pressure Cooker and boil for about 15-18 minutes, remove and leave to cool – this will turn the condensed milk into caramel which you’ll use to cover the out side of the cake when it cools.
Melt the chocolate in a oven proof bowl over a pot of boiling water, spread the chocolate as thinly as possible over the bottom of a try tough not so thin that you can see the tray though the chocolate and place in the freezer with a sharp knife until set – this’ll only take 5minutes. Remove just the chocolate from the freezer and leave to warm slightly for a minute. Using the cold knife from the freezer make the curls but holding the knife at a 45° angle and push away from yourself… It takes a couple of goes to get the hang of it but it’s easy once you do.


Just be careful the chocolate doesn’t warm up too much other wise it’ll stick to the knife – if it does this just stick both the knife and the chocolate back in the freezer for 5. once the curls are made leave to set in the freezer until needed.
Using either a hand-whisk or an electric whisk wiz the cream up until thick.
Cut both the cakes in half and spread a layer of cream in-between before putting back together.
Use the caramel and spread a thick layer of caramel over the top and sides of the two sandwiched cakes.
Stick chocolate curs around the sides of the cake and make a pile of broken/small curls in the middle of the cake.


Now stick in a few candles and sing happy birthday.


You can buy condensed milk ready cooked though it may be more expensive.
Oh and Unfortunately the only cream I had at the time was long life cream and I DID try whipping it up but it just made it a whole lot runnier (it kinda soaked into the cake so you can’t see it in the picture) so I would totally recommend that you use either whipping or single cream.

Pita Pocket Bread


Total Rising Time: 40 -45 minutes
Cooking Time: 5 – 21 minutes depending how many you can put in the oven at once.

Total Time: 1 and 20 mins


  • 11g of dry yeast
  • 1/2 cup warm water
  • 1 1/4 tbsp honey
  • 4 – 4 1\2 cups all-purpose flour
  • 2 tbsp olive oil
  • 1 tsp salt
  • 3 tbsp dry milk
  • 1 1\4 cup extra lukewarm water


Put the honey and water into a bowl, then stir until the honey’s dissolved and sprinkle the yeast on top,
Give the mixture a quick stir then leave for about 5-10 mins until it’s gone from this:

unfoamed yeast


To this and the top is foamy:

foamed yeast


While your waiting for the yeast, sieve the flour, salt and powdered milk into a big bowl, make a well in the middle and pour in the olive oil.



Mix together the foamed yeast and 1 cup of water with the flour mixture until it comes together into a slightly sticky dough.


Turn out onto a CLEAN LIGHTLY floured surface and knead until smooth and elastically adding the extra 1/4 cup of water as you go.


Lightly oil the bowl you used for the flour and place the dough inside. Move the bowl to a warm place (somewhere in the sun perhaps or near a fire/stove) and cover with a dampened teatowel, leaver until the dough has doubled/tripled in size

After the dough has risen knead for 30 seconds on a clean unfloured surface then divide into 12 evenly sized balls.


Preheat the oven to GM9 ( 475°F – 240°C)
Flour a CLEAN surface and roll the balls out to 2mm thick circles or ovals, then lay over a wire oven rack.

pita-pocket-bread-7     pita-pocket-bread-9


Cover with the re-dampened teatowel and leave to rise for 10-15 min.

Place the dough into the oven and cook for about 5-7mins turn half way though cooking . Don’t worry about the dough puffing up in the oven – they’re supposed to do that as that’s how they get their pockets… It’s if they don’t puff up you need to worry as it means your oven isn’t hot enough for the air in the bread to heat up.

As soon as the pockets come out of the oven turn onto a plate and cover with the yet again redampened teatowel -this stops the pita pockets becoming hard and crunchy as they cool down.

Eat and Enjoy with Hummus, Falafels, tuna-mayo, salad, cheese or tomato.


To Reheat:
Either warm them up in the toaster for 20-30 seconds or sprinkle lightly with water and heat in the oven at GM 4 (180°C – 350°F) for 2 minutes.

To Store:
They’ll keep in an airtight container for 5 days – 7 days if the container is then placed in the fridge- and up to a month in the freezer.

Adapted from "Chef in Disguise"

The Drifting Roses

I drew this all in ballpoint pens (okay ye i did use a pencil to sketch it out but that’s it)I also drew it about  3 months before my youngest sibling was born .

My parents like the name rose and me and my sisters all have it as a second name, hence the roses

It’s night because i like the night

The roses are the Lancashire red rose because i was born in Lancaster… And because red is one of my favourite colours. 😛

It’s also was me kinda wishfully hoping for another sister i suppose … and Guess What! My ”Kinda Wishfully Hoping” came true so the smallest  rose is my youngest sister the mid sized one is my other sister and the big top one is me.  I hope you like the picture as i took me ages to draw.


The Best Play Dough Recipe Ever!

The Best Play Dough Recipe Ever!| you can make everything and anything with this simple playdough recipeHave you ever wandered into a toy shop  looking for a Christmas or birthday present for your younger siblings, and seen Play Dough sitting there on the shelf? Did you actually look at what was in this so called Play Dough  or were you to scared that if you looked at what was in it that you wouldn’t want to buy it? Let me give you some advice: Don’t Buy It!… Instead Just follow this quick and easy recipe using the stuff from around your kitchen.This Play Dough is great because you can do everything and anything with it and it last! some types are even edible, so if you have a younger child they can put this stuff in their mouth without getting harmed!Oh and i’ve just remembered it’s cheaper then the store bought stuff . Enjoy! 😀

Ingredients:    This recipe make about 400g of Play Dough

  • 1 Cup Plain Flour
  • 1/4 Cup Salt(use sugar for edible playdough)
  • 1 1/2tsp of Cream of Tartar (See Note if you don’t own any)
  • 2 Tablespoons of Oil
  • 1/2 cup of water
  • Food Colouring or what ever colouring you want to use (See Note 2) there are three time you can add in the food colouring.


  1. Mix the dry ingredients in a saucepan including dry colouring if using.
  2. Whisk in the water  and vinegar
  3. Pour in the oil and liquid colouring if using,
  4. Continue to mix over low heat until it forms a Play Dough texture.
  5. Turn out onto a plate, and leave to cool  completely.
  6. fill your pan with water strait away (if you don’t the flour at the bottom of the pan will stick)
  7. If your Play Dough is a bit  stick still kneed it on a lightly floured surface.
  8. If you didn’t add your  before, divide your ball of Play Dough and kneed in the colourings.
  9. If you make three batches and colour them Red, Yellow and Blue,
  10. Then you can also make purple, green and yellow by:
  11. Pulling off two 75g balls of each colour and mixing them together,
  12. Your  kid may like to help with this bit, and they can learn how to make  secondary colours.
  13. Keep you play dough in an air tight container, it should last a month or two this way.


Note 1:

If you don’t own any Cream of Tartar, then you can use 3tbsp of lemon juice or vinegar… Though if you use vinegar you may want to add something to take the vinegary smell away from the play dough, such as cinnamon, lavender oil, coffee, 2 tsp of strong fruit tea or just normal tea, you name it.


Note 2:

I used Poster Pants to colour my Play Dough but you can use, Natural food colouring(if you use normal food colouring your most likely get stained hands) 1 tbsp of instant coffee mixed with 1 tsp of water .2tsp of Beet root juice and paprika for red and pink, turmeric  for yellow, you name it again.


Note 3

Why stop there? You can make Seasonal Play Dough!

  • For Christmas you can kneed 1 tbsp of glitter, and give the Play dough a clover or cinnamon scent,
  • for Birthdays you can use 1/2 cup Sugar instead of salt, use lemon juice instead of  Cream of Tartar, and Replace 2 tbsp of flour with 3tbsp of Cocoa powder (oh and skip the colourings),Chocolate syrup may work the same way though i haven’t tried it.
  • For Halloween make an orange and black Play Dough and  mix in a 1tsp of pumpkin spice into the Play Dough,
  • For Easter make edible Chocolate play dough like above, divide and mould into eggs shapes, Roll in coloured sprinkles or confetti and cover with tin foil! 🙂 (i haven’t actually tried the Easter Play Dough, but it sounds like  a good idea!) Use your Imagination and have fun!
  • Also if you make three batches of play dough in the primary coulors it saes you having to make 6 big batches of play dough – just mix a 1/4 of each play dough to make Purple, Green and Orange.


Vampire Academy book cover Redesigned

I’ve redesigned the Vampire Academy by Richelle Mead book cover . Hope you like it 🙂