My 21st Birthday

41976555_728150844191522_2038168273526194176_n.jpg

Turning 21 in my family has always been a way bigger deal than turning 18. I think it’s because both my parents and grandparents alike felt that you were a ‘proper adult’ at 21. Though to tell you the truth I am still definitely pretending to be an adult and certainly not a ‘proper adult’ by any means. Adulting is hard and I’d much rather bury my head in the sand and paint and bake nice food all day.

41841630_528793377561420_6719597323820728320_n.jpg

But, to celebrate my 21st birthday on the 15th September, I had a small garden party with my family and a couple of friends. After a glorious Summer of sunshine in England, the weather has taken a turn since and spent the majority of the first half of September raining and cold. This was the case on the morning of my birthday, however it brightened up in time for everyone coming round and we actually had a great afternoon.

41991857_684297278635546_5298536892050964480_n.jpg

Photo courtesy of Steve Monks. During my Dad’s speech.

I wanted my party to be a proper fiesta; I had a lot of Mexican influences in both the food and the decorations, as well as some elements of Cuban culture too. I really just wanted my day to be a super fun, super relaxed event for everyone, complete with party games, a piñata and a cocktail bar serving mojitos!

 

41944126_235790717105844_2638431906382741504_n.jpg

Photo courtesy of Steve Monks. Like mother like daughter! We both like sparklers.

I am really gutted that I hardly have any photos to share with you from the day! I had gone to so much effort creating everything from the decorations to most of the food: as always, I made my own birthday cake, as well as pineapple and flamingo themed cupcakes, cactus cookies, a vegetarian chilli, dips, tray bake nachos- loads! Jason’s mum had also been a great help too and had made an amazing upside down pineapple cake, as well as a chilli con carne and a delicious mac’n’cheese. The food table looked amazing- and I have no photos to share with you! Sorry! 😦

41934638_1896120470480695_3934843440805707776_n.jpg

My homemade birthday cake. This is after we lit the sparklers which is why there’s weird black candles on the top- though I can assure you it looked great when they were lit!

I also painted a bunch of cardboard signs for the day; one for my Dad’s mojito bar, and a few others featuring cactii, Dia de los Muertos candy skulls and some Cuban classic cars! (With the rather cheesy slogan, ‘Havana happy birthday!’).

I hope to be able to recreate some of the Mojitos we made for the big day and do a blog post on those for you! I made my Dad a recipe card featuring a mojito clásico, a mojito zarzamora and a mojito ruibarbo recipe.

41976591_332389017496295_7570659528908210176_n.jpg

Photo courtesy of Steve Monks. My Dad’s Mojito Bar sign, along with some of the Papel Picado and my Mojito recipes.

In short, I had an absolutely amazing day. It’s always great spending time with my family, and it was so much fun spending my birthday with them. The excitement didn’t stop there though! The following morning, tired and only slightly hungover, Jason and I were travelling down to London in order to get ready for our flight from Heathrow to Rome!

We had an amazing time, and no doubt I will be updating you all on how it went in a future post!

Thanks for stopping by- I hope you enjoyed this post! Have you been celebrating any big birthdays recently? What did you do to celebrate?

Let me know in the comments!

 

Victoria sandwich cake and party planning

P1240616

Hey guys, how’re we all doing?

Despite only working three days a week at the moment, I’m feeling pretty worn out. When I go back to uni in October I know that I’ll be buried in a mountain of work once again, so I’m trying to fit as many things into this summer as I can. While this is great in some respects- I’m churning out enough baked goods to feed a small family for a year- I’m also feeling like I just don’t have enough time to fit everything in.

As I mentioned in my last post, it’s my 21st birthday next month, so I’m busy looking forward to that. I’m not having a proper party- I decided to spend the money on a trip to Rome with Jason instead- but I am having some family round on the day to celebrate with me. Naturally, because I’m me, having a few family members round has turned into a themed celebration, so despite the small 18 people long guest list, I’m pulling out all the stops to create an awesome Latin American themed fiesta.

P1240624.jpg

I studied Spanish at school and fell in love with the language, going on to develop a huge appreciation for both Spanish and latin American culture as I’ve gotten older. Hence when I was thinking about a summer party theme, my mind instantly went to sunshine, papel picado and mojitos. Sadly, here in North England the sunshine isn’t a given, but with plans for a DIY cocktail bar and several Mexican paper crafts already underway, the other two are looking likely.

Alongside my fiesta planning, I’ve also done some very English baking for my Dad. Unfortunately my Dad’s birthday is in May, right in the middle of exam season, so I didn’t have time to make him a birthday cake this year. To make up for this I made him his favourite Victoria sandwich cake the other day while I was off.

P1240631.jpg

I love Victoria sandwich cake. Like, what’s not to love really? It’s the perfect combination of soft sponge cake, sweet jam, and light and airy cream. I personally prefer cake with buttercream instead of fresh cream, but seeing as this was for my Dad I sandwiched the sponges together with a whipped double cream and strawberries mixture, his fave.

It’s safe to say this cake went down very well- two days later and it’s almost all gone! If you fancy making your own Victoria sandwich cake, try using my vanilla sponge cake recipe.

P1240626.jpg

I’ve got plenty more baking planned for over the coming weeks, mainly preparations for my birthday- yay!

What have you been up to this week? Let me know in the comments!

Guess who’s back, back, back… feat. Unicorn Birthday Cake

P1240584

Well hello there guys! It’s me, Maddie, hello. It’s been a while! Like, a hell of a while! Sorry!

The build up to Summer was a hella busy time for me; I was preparing for my summer exams, then doing my summer exams, then working full-time for a month as part of an internship. At last, I am now back in my home town of Chorley and looking forward to a reasonably quiet month when I will be able to dedicate some more time to my blog. The quiet time will not last long though, September will be an exciting month for me; not only will I will be turning 21, but Jason and I will be celebrating five years together by a trip to Rome.

Yes- my 21st birthday, which is super scary because it means I’ll be a proper adult and I’m still not very good at adulting, despite having lived alone for the majority of the past two years. Buuutt it does mean that I’m getting things ready for an awesome 21st fiesta, so keep your eyes peeled for some cool DIYs and party decorations up on the blog over the next month or so.

P1240586.jpg

First up though, today’s post is featuring this awesome cake that I made last week! Jason’s mum asked me to make a unicorn themed birthday cake for one of her friends and I have to admit, I’m pretty pleased with how it turned out. Like, I’m no cake decorating expert, so I’ll be the first to say it could definitely have looked a little neater, but hey, I think it gives the little guy character.

I had a great time making this cake. It was the first bit of baking I’ve done since Christmas- and it was a great way to get me back into the swing of things! Despite being a bit of a mammoth project to begin with, I think the outcome was definitely worth it. Sadly I’ve no photos of the inside of this cake (I couldn’t cut into before the birthday girl after all!), but it was made with three layers of pink vanilla sponge cake, sandwiched with pink buttercream and lots of sparkles!

P1240593.jpg

The mane of the unicorn was created using buttercream in four different pastel shades, while I used regal icing to make the horn and ears. I painted these gold by using a mixture of golden baking dust and almond extract- this part smelled so good you guys.

Unfortunately we’ve been having freakishly hot weather in the UK this Summer, and the day I made this cake was no exception! This did lead to some of the butter in the icing oozing out as it melted, which is the yellow liquid you can see on some of these pictures. This was a problem that I’ve never encountered before in my baking, but I’ve since been wondering about how to avoid this happening in the future. Does anybody have any methods to avoid this with their bakes? If so, I’d love to hear them in the comments!

P1240578.jpg

If you’d be interested in seeing a step by step post on how to make this cake, please let me know in the comments! I’d be happy to create that for you guys.

I hope you’re all having great summers, and perhaps also looking forward to some of my upcoming posts!

Maddie.

Spiced Caramel Apple Cake

 

P1230399

Hello you lovely people!

So, OK guys, here it is, the Autumnal cake recipe you’ve all been waiting for; my Spiced Caramel Apple Cake- let’s be real, does it get any more Autumnal?!

P1230392

Those of you who frequent my blog will know that I am a cake addict; I will gladly spend my day doing nothing but baking, icing and eating cake. I’d never actually tried incorporating apples (or any type of fruit in all honesty) into my cakes before, so I was pleasantly surprised by how good this bake turned out!

As it was my first time experimenting with adding fruit to my cake, I decided to keep the rest of the recipe relatively simple and stick to my basic sponge cake recipe, with a few seasonal adjustments.

P1230386

Packed full of Autumnal spices, layered with salted caramel sauce and topped off with sweet cinnamon buttercream, this cake was PERFECT for Autumn. And pretty easy to make too. I already had a jar of my homemade caramel sauce in the fridge when making this cake so I thought I’d use it- find my recipe here– though this would be just as tasty if you decided to use shop bought caramel.

Fancy making your own? Find my recipe below:

Ingredients:

For the cake:

  • Approximately 6oz of apples. I used Braeburn apples, though I imagine any type of eating apple would work well. 
  • 8oz butter or Stork margarine
  • 8oz light soft brown sugar plus a small amount to cover your apple pieces with.
  • 8oz self raising flour
  • 4 eggs
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp mixed spice

For the buttercream

  • 12oz icing sugar
  • 8oz butter or Stork margarine (room temperature and cubed)
  • 2 tsp cinnamon

For the salted caramel sauce (This makes one small jar full- you won’t need it all!)

  • 200g granulated sugar
  • 90g salted butter, room temperature (You could also just use unsalted butter if you did not wish to make salted caramel sauce)
  • 120ml double/heavy cream
  • 1tsp salt

 

P1230389.jpgMethod:

  1. Begin by washing and peeling your apples, before cutting them into small chunks. Mine were around 1cm squares.
  2. Pat your apple chunks down with kitchen towel to get some of the moisture out of them. You don’t want to make your cake soggy, so I recommend giving them a little press with your hand over a sheet of kitchen towel, to help get some of the excess juice out.
  3. Sprinkle some sugar over your apple pieces and leave to rest in a bowl while you prepare the rest of your cake.
  4. Grease and line two 8″ cake tins, and preheat your oven to 180C.
  5. Cream your butter and sugar together in a bowl until light and fluffy. Beat in your eggs, one at a time, adding a little flour with each. This will help stop the mixture from separating.
  6. Sieve in the rest of your flour, and your spices. Combine your mixture thoroughly using a wooden spoon or electric mixer.
  7. Tip in your apple chunks and stir through to distribute evenly throughout the cake mix.
  8. Pour your mixture evenly into the two prepared cake tins, place in the oven and bake for approximately 25 minutes. When cooked, your sponges should spring up when pressed in the middle, and a skewer should come out clean after being inserted into the centre of your sponges.
  9. Leave the sponges in the tins to rest for a minute, before turning out onto a wire rack to cool.
  10. While your cake is cooling, you can make your buttercream! Sieve your icing sugar into a bowl and add your butter. Add in your cinnamon and whisk together until you have a smooth icing consistency (this will take a while!). If your buttercream is slightly too thick, add a little milk.
  11. If you wish to make your own salted caramel sauce, do so now (find my recipe here!). Leave your sauce to cool a little before assembling your cake, you don’t want it to melt the buttercream!
  12. You can now begin to assemble the cake. Spread a thin layer of caramel sauce on one of your sponges before adding a layer of butter cream on top. Pop the second sponge on top before spreading a layer of caramel on this too, and piping some more cinnamon buttercream around the edges for decoration. I also chose to add some caramelised apple slices to my cake to make it look super fancy 😉

P1230410

So there you have it!

I absolutely love how this recipe turned out, incase you couldn’t already tell! 😉 Jason isn’t even a big fan of cinnamon, and even he liked this cake! So I think that says something about how good this tasted. I loved the contrast of the caramel with the spices and the apple, it was a PERFECT combination.

What have you guys been baking recently? Do you have a favourite bake for Autumn? Let me know in the comments, you know I love to be inspired!

Best wishes to you all!

Maddie x

Parkin Cake

This traditional Parkin Recipe is everything you could want for your Bonfire Night celebrations! Dense, sticky and sweet, filled with Autumnal spices, this is the perfect fall recipe.

Hi guys! As some of my readers will know, it is Bonfire Night this week! For my international readers, Bonfire Night (or Guy Fawkes Night) is an annual celebration here in Britain on the 5th of November.

Typically us Brits will spend Bonfire Night huddled around a bonfire, freezing our you-know-whats off and watching fireworks; all to celebrate that some guy failed to blow up parliament back in 1605.

I actually love bonfire night. Most years, my family and I make our way down to a local bonfire and fireworks display that is held on a nearby park. It’s one of the most popular fireworks displays in my town, and there’s usually a few thousand people who attend.

P1230441

Bonfire night wouldn’t be complete, however, without some traditional edible goodies! Foods such as honeycomb, treacle toffee and Parkin cake are very popular on November 5th (at least in my household!).

Parkin cake is a dense, sticky cake which is very popular in Lancashire and Yorkshire. It’s similar to ginger cake, and contains oats to give it a unique texture. With ginger, nutmeg and mixed spice, Parkin cake is what can only be described as the perfect autumnal comfort food.P1230439

Fancy making your own Parkin? Find my recipe below:

Ingredients:

  • 100g self raising flour
  • 80g oat flakes
  • 10g ground ginger
  • 2.5g ground nutmeg
  • 2.5g mixed spice
  • 175g golden syrup
  • 50g black treacle
  • 100g unsalted butter
  • 100g light soft brown sugar
  • 1 medium egg
  • 10ml milk (I’d recommend using full fat or semi-skimmed milk- not skimmed)

Method:

  1. As per usual, start by preheating your oven. For this recipe you want a temperature of 140C/275F/Gas Mark 1. Grease and line a 20cm cake tin.
  2. Sieve your flour and the three spices into a bowl. Add your oats and combine.
  3. Place your butter, sugar, syrup and treacle in a pan. Stir regularly with a wooden spoon until all your butter and sugar has melted. Bring your mixture to a simmer, still stirring but do not allow it to boil!
  4. Remove your syrup mixture from the heat and mix it into your dry ingredients.
  5. Crack your egg into a cup and beat with a fork, before adding the milk. Pour you egg/milk mix into the rest of your mixture. Combine thoroughly before pouring your mix into your prepared cake tin.
  6. Bake your Parkin cake for around 1 hour 15 minutes. Mine usually takes between 1 hour 10 minutes and 1 hour 25 minutes, so be sure to keep an eye on it. When fully baked it should be firm in the centre.
  7. Leave your cake to cool in the tray for 10 minutes before turning it out onto a wire rack to fully cool.

I find Parkin is better if left in an air tight container for a few days before eating, a week is best. This will allow it to become really sticky and moist (oo-er). Seriously though, this stuff is so good.

Parkin also tastes great served warm with ice cream. Whatever you fancy really! 🙂

P1230441

I’d definitely recommend that you give this traditional Lancashire treat a try- you won’t be disappointed!

I hope you’re all having wonderful days,

Maddie x

Halloween Party Treats- A Collab!

Hey guys!

Get in the Halloween spirit with these great party treats! Impress your guests with spiderweb cupcakes and ginger spiced truffles!

It’s already getting dark at ridiculously early hours here in Lancaster, and I’m cranking the heating up to full on most nights to prevent my toes dropping off.
But there is one small glimmer of joy on these bitingly cold autumn days- Halloween of course!
You may have already seen some of my recent Halloween posts, but today is a super special post because not only are we talking Halloween, we’re talking Halloween parties! And, making it even more special, is the fact that we are joined by the lovely Yara over on Little DIY Projects!
Yara’s blog is amazing, and guys should totally check out- I am endlessly inspired by her posts! Today we are teaming up for a Halloween party collab, where she’ll be doing the decorations and I’ll be doing the treats!

So let’s get started!

I knew when Yara and I decided to do this collab that I wanted to make spiderweb chocolate cupcakes. Spiderweb cakes are a staple bake for me on Halloween, and one that I’ve been doing for years. I love the simplicity of them, and how effective the chocolate spiderwebs look!

P1230946

However, I also decided to spice things up a bit (quite literally!) and make something completely new for me. Enter my spiced ginger white chocolate truffles. I have never made truffles before, so it’s fair to say these were complete guesswork… Well, that’s a lie, I technically have made truffles once before. I made a chocolate ganache a few years back that went completely wrong and ended up solidifying into a soft creamy chocolate mixture. I ran with it and rolled it into truffle balls. 

But this time I wanted to try and come up with an intentional truffle recipe- so that’s what I did. These little guys did turn out a little rough around the edges, there’s no denying it, but I’m still pretty happy with the final product (plus, it’s Halloween! Surely a bit rough around the edges just makes them more creepy…right? Right?). They taste exactly how I think an autumnal truffle should taste; gingery, cinnamony, spiced creamy goodness, all coated in a very generous layer of white chocolate. So ok, maybe the white chocolate layer wasn’t meant to be quite that generous. But like my last truffle attempt, we’re rolling with it.

So first things first, my Spiderweb Chocolate Cupcakes! 

Get in the Halloween spirit with these great party treats! Impress your guests with spiderweb cupcakes and ginger spiced truffles!

 

You will need:

  • 12 cupcakes. Make your own or use shop bought- I’m not going to judge! I used my favourite vanilla cupcake recipe, found here
  • 200g milk chocolate
  • 100g white chocolate
  • A piping bag. I use disposable piping bags, allowing me to just snip a small hole in the end, no nozzle required!
  • A sharp knife or cocktail stick

What to do:

  1. Break your milk chocolate into a microwaveable bowl and heat in the microwave for one minute. Take the chocolate out, stir with a spoon, and pop it back in the microwave for a further minute.
  2. Spoon your milk chocolate evenly onto your cupcakes, to coat the top of each. If you need to, spread it out with the back of your spoon to achieve a smooth finish.
  3. Melt your white chocolate in the same way as your milk chocolate.
  4. Spoon your melted white chocolate into your piping bag. Snip a small opening in the end of the bag.
  5. Pipe a spiral of white chocolate onto the top of each cake. Work quite quickly to ensure your milk chocolate doesn’t harden.
  6. Using your knife or cocktail stick, on one of your cupcakes, drag a line from the centre of your spiral outwards, towards the edge of your cupcake. Do this at regular intervals around the cupcake, to create your spiderweb effect!
  7. Repeat this on all your cupcakes, creating the perfect creepy treat for your party guest!

There you have it guys- how simple was that?! I love spiderweb cakes for this, they’re so quick and easy to do, perfect for when you have a lot of guests coming over!

Now to my Spiced Ginger and White Chocolate Truffles!

Halloween party treats- spiced ginger and white chocolate truffles

 

Ingredients (makes approx 20 truffles):

  • 125g ginger snap biscuits
  • 200g cream cheese
  • 60g icing sugar
  • 1/2 tsp cinnamon
  • 350g white chocolate
  • Orange food colouring

What to do:

  1. Start by smashing up your ginger biscuits into really really fine crumbs. You could use a food processor for this, but my preferred method is putting the biscuits in a freezer bag and bashing them with a rolling pin-  a great stress reliever, am I right? 
  2. Combine your biscuit crumbs and your cream cheese in a bowl. Mix together thoroughly before sieving in your icing sugar and mixing together once more.
  3. Add in your cinnamon, before covering the mixture with some clingfilm and putting in the refrigerator for an hour. OK, so I didn’t actually do this with my truffles, and resultantly had to struggle trying to roll a very sticky mixture into balls, hence the rough, messy appearance of my finished truffles. DON’T DO WHAT I DID. Learn from my mistakes, guys.
  4. Once you have refrigerated your mixture, begin to roll out small truffle sized balls using your hands. Alternatively, use a little scoop so make life easier. Another lesson from my mistakes: don’t make your balls too big! (Ey yo…) But seriously, this mixture is very sickly. You want small balls of delight, not something so big that its a struggle to eat. 
  5. When you have your truffle balls, pop them on a sheet of greaseproof paper on a baking tray, and place them in the fridge for further 15 minutes.
  6. Just before taking your truffles out of the fridge, melt 300g of your white chocolate. I did this in the microwave, heating the chocolate in a microwaveable bowl for one minute, then taking it out and stirring with a spoon, before popping it back in the microwave for a further minute.
  7. Now it’s dunking time! Scoop up your first truffle ball using a teaspoon. Pop it in your bowl of melted chocolate and spoon the chocolate on top, so it is covering your ball. Lift out of the chocolate, tap it on the side of the bowl to get rid of the excess, then pop it back down on the greaseproof paper.
  8. Continue with this dunking method until all of your truffles are coated.
  9. Once you have covered all of your truffles in chocolate, place them back in the fridge until the chocolate has hardened. Leave them for another 15 minutes.
  10. Melt the rest of your white chocolate. Add your orange food colouring and spoon the mixture into a disposable piping bag. Snip a hole in the end and pipe your decorative stripes on top!

Again, I had a bit of an issue here! I actually ran out of white chocolate, and so had to do my stripes in icing instead, hence them looking a bit runny. Don’t worry though- I’ve included plenty of chocolate in this recipe to stop you from making the same mistake!

So there you have it guys, my first attempt at truffle making. It’s fair to say that these weren’t plain sailing, but I’ve definitely learnt for next time! I absolutely will be making more truffles in the future, as I looooveee different flavoured truffles so much. My brain’s already going into overload with cute festive ideas for over the Christmas period!

P1230941

I would’ve absolutely loved to have done some Halloween party savoury snacks to go with this post too, but sadly being back at university both time and money are limited. I hope you enjoyed this post though and it has given you some inspiration to get making this Halloween!

Be sure to check out Yara’s post over on her blog and go and say hello! We’ve had loads of fun putting this collab together, and I hope you guys enjoy reading it as much as we enjoyed creating it for you!

Best wishes to you all!

Maddie x

 

Chocolate and Peanut butter celebration cake- It’s my birthday!

This celebration cake is perfect for the peanut butter lovers in your life!

IT’S MY BIRTHDAY GUYS! 😀 As some of you may know I turned 20 today, so naturally that meant that I spent the entirety of yesterday in the kitchen, baking till I could bake no more! No, seriously, I spent seven hours in there- I was exhausted by the end of it! 

I’d been toying over what type of cake to make for my birthday for a while. My birthday cake is my one big bake of the year; the one when I don’t feel guilty about going completely over the top with the edible glitter and food colouring! I’d originally been considering a rainbow cake, but after a bit more thinking I decided on a peanut butter and chocolate cake creation! 🙂

P1230491.jpg

I lurrrvvvee chocolate cake. I’m not a big chocolate eater on its own, but somehow in cake form I become obsessed with the stuff. Chocolate cake, chocolate buttercream, chocolate ganache, I love it all.

Unlike my inherent love for chocolate cake, my liking for peanut butter was something that I hadn’t discovered until recently. Like my obsession with old school Taylor Swift, my discovery of peanut butter flavoured confectionary is something that I owe to Jason. (That boy is a hell of a Swiftie, I’ll tell you that much).

P1230490.jpg

So that was it, I decided to go all out on a chocolate and peanut butter cake. This over the top bake was complete with alternating layers of peanut butter and chocolate buttercream, sandwiched between THREE moist chocolatey sponges; all slathered in a thick layer of homemade peanut butter icing and coated with a milk chocolate ganache. Not to mention topped off with homemade toffee, edible golf stars and Reese’s peanut butter cups. You only turn 20 once, after all.

If you fancy making your own peanut butter and chocolate cake, I’ve written my recipe below!

P1230485.jpg

Ingredients (makes three 8″ diameter chocolate sponges):

For the cake:

  • 12oz unsalted butter or Stork margarine
  • 12oz caster sugar
  • 10.5 oz self raising flour
  • 1.5 oz cocoa powder
  • 6 medium eggs

For the icing:

  • 14oz icing sugar
  • 7oz Stork margarine or similar
  • 1/2tbs cocoa powder (sifted)
  • 2tbs peanut butter
  • A splash of milk

Method:

  1. Preheat your oven to 180C/356F/Gas Mark 4. Grease and line three 8″ cake tins. (I only own two and so have to do this in two steps, no worries if this is the case! Simply bake two of your sponges and when they are cooling pop your third in).
  2. Cream your butter and sugar together. Beat in your eggs, one at a time, adding a little flour with each. Sieve in your remaining flour and cocoa powder and combine.
  3. Once your mixture is thoroughly mixed together, distribute it evenly between the three cake tins and bake for 20-25 minutes. When your cake is fully cooked you should be able to stick a knife in the centre and pull it out clean, that is to say, without any cake mix on it.
  4. Leave your cakes to cool in the tins for five minutes before turning out onto a cake rack and letting cool completely.

Now you can make your icing!

  1. Cream your margarine and icing sugar together carefully until you have a smooth buttercream consistency. Add in the milk and combine.
  2. Spoon about 4tbs of your buttercream into a separate bowl. Add in your cocoa powder. This is your chocolate buttercream.
  3. Add the peanut butter to the remaining buttercream.
  4. Begin to construct your cake! Cover the bottom layer of sponge in your chocolate buttercream before sandwiching with another layer of sponge and then a layer of peanut buttercream. Place your final layer of sponge on top.
  5. Cover your cake in a crumb coat of buttercream and refrigerate for ten minutes. Once refrigerated, you can cover your cake completely in peanut buttercream. (Make sure you leave some peanut buttercream to decorate the top of the cake if you wish to do so).
  6. If you wish to cover your cake in chocolate ganache as I did, find my recipe here! Pour your ganache onto the top so that some drips down the sides of your cake.

Decorate your cake as you wish using peanut buttercream, Reese’s peanut butter cups and bits of toffee! Basically, whatever you fancy!

P1230491

Notes: A crumb coat is a rough layer of buttercream that you do to catch all the crumbs from your cake and prevent them from ending up in your final layer of buttercream. Your cake doesn’t have to be completely covered in icing, just a thin layer will do the trick.

That’s it for today guys, I hope you enjoyed this post! Let me know if you’ve got any questions, I’ll do my best to help! 🙂

Best wishes to you all,

Maddie x