Saturday, 23 September 2017

Recipe Post 2017 N0.18- Blackberry and Apple Mallow Traybake

Saludos,compaรฑeros panaderos!-my greetings to you all in Spanish, one of the two languages I am currently studying at school!

Thanks so much for your feedback on last week's post. Although I had uploaded photos of last week's post, for some reason, they hadn't appeared on the blog post so I apologize for that- I'm afraid there is no philosophical reason behind that.๐Ÿ˜•

Without any more rambling, let's jump right into this week's recipe!

In order to concoct this Autumn-welcoming traybake, you'll need:

140g of unsalted butter, softened and at room temp

120g of caster sugar

1 egg and 2 yolks,beaten together

½ tsp of vanilla extract

100g of self-raising flour

100g of ground almonds

1tsp of baking powder

1tsp of either freshly grated or ½ of ground nutmeg(I used ground nutmeg)

1 large Bramley Apple,roughly around 200g

125g of blackberries

For the mallow, you'll require:

25g of blackberries

100g of white caster sugar

2 egg whites

1tsp of lemon juice

 1-2tbsp of toasted flaked almonds


Firstly, heat the oven to 160℃/140℃ fan/ Gas Mark 3.
Grease and line the base and sides of a square traybake tin,allowing some baking paper to overhang.

Following afterwards, make the blackberry sauce-: place the berries and 1 tsp of sugar into a small bowl and cover in the clingfilm. Microwave this for 30 seconds, at once on a high setting.

Personally, I prefer the alternative which is to add 1tsp of water, then soften in a pan over a low heat. Mash until saucy and leave to cool.

Using a electric hand mix or free-standing mixer,beat together the butter and sugar in a large bowl until moderately pale and creamy. Afterwards, beat in the egg and yolks,followed by the vanilla extract. Mix in the flour,almond,baking powder,nutmeg AND  a pinch of salt,folding into a fluffy mix, creating a rather thick batter.

Incorporate the apple in a "folding" manner, finally spooning the mixture into the tin ,plus smoothing over the top. Scatter with blackberries, vaguely poke the blackberries into the batter, baking the traybake for a time of 45 minutes;once the top is golden and a skewer is inserted,coming out clean. 

After the bake is complete, leave the oven on.

In order to conjure up that relishing mallow topping, firstly you'll require a large piping bag. Whisk the egg whites,lemon juice plus the pinch of salt into stiff peaks. Include the sugar 1 tbsp at a time, whisking well after each addition. Eventually, the mix will become a shiny,stiff meringue.

Ripple this with the now cooled blackberry sauce,spooning into the piping bag.

*note: for those who are recreational in baking may find this step more arduous than myself. But fear not, it has taken me many months of baking for this blog to get piping RIGHT.๐Ÿ˜‚๐Ÿ˜
Pipe 16 evenly spaced, approximately walnut-sized meringues on top of the traybake, scattering with toasted almonds, then placing back into the oven for a further 10-12 minutes until the meringues have set.

Cool in the tin for 30 minutes,then remove to a rack to cool entirely.

Cut into squares and serve,as desired.๐Ÿ˜‹ And
Ahรญ estรก es!

Snapshots(to come)

To conclude this post:

 Stay tuned for photos on my re-used candle jars!

YouTuber of the month(ok it may be that I've excessively watched YouTube...๐Ÿ˜ณ):

Book of the month:

 I visited Waterstones earlier on today and stumbled across a clearance box in Waterstones. I brought this HARDCOVER for just £3! Real bargain,right?๐Ÿ˜

 Quote of the month:

On my Snapchat

 Don't forget to follow me on my social medias:

 I'll see you soon with the photos and another post. Peace!✌

Saturday, 16 September 2017

Recipe Post 2017 No.17- Easy Fruit Bakes Cake!


First of, I am sincerely sorry for not uploading my last recipe's photos. Unfortunately, the cake's ending ensued unsuccessful. Therefore, I thought it would be best NOT to showcase an "fruitless cake".Anyways, I'm back with a...simpler recipe. I was unsure on what to call this recipe as initially, the recipe is titled Quick and Easy Cake.In my judgement, I believed it was overly basic ,failing to give an idea on what...on what the bake actually is?!๐Ÿ˜ž With my recipe titles, I aim to interest you as well as notify you on what the post's contents are. "Quick and easy cake"....doesn't exactly cut it,does it?

To concot this "fruit-based" cake, you'll need:

50g of caster sugar

140g of self-raising flour

1/2tsp of baking powder

Enough fruit to layer the baking tin with

Butter,for greasing

3 eggs(the recipe didn't mention the size-I'm presuming medium-sized eggs just because that the size I usually work with๐Ÿ˜•)

Baking in the making(๐Ÿ˜‚๐Ÿ˜‚)

First and foremost,pre-heat the oven to 180C,160 fan, Gas Mark 4.

Grease a baking tin, of your choice.

In a large bowl, whisk the sugar and eggs together until it all comes together, the recipe recommended approximately 30 seconds or perhaps less.

Incorporate the flour and baking powder into the mixture, whisking until the flour is combined and there aren't any lumps of flour in the mix. This'll take you about 40 seconds.

*recipe note: The mix will be pretty thick and there won't be a large quantity of it. Don't be apprehensive of this.

Coat the baking tin with your selection of chopped fruit, disputing evenly around the tin,shortly before smearing the cake batter over the top.

Bake for 44-55 minutes, depending on your oven. Only when a toothpick is inserted into the centre of the cake and comes out clean, does that determine whether the cake is complete.

Allow to cool in the tin for 10 minutes before transferring onto a cooling rack.

And volia! Didn't take very long,did it?

Snapshots( I'll make sure it's done,regardless of whether the bake is sucessful on not)


Orginial recipe:Imagelicious

In conclusion to this post...

Actually, I'm shall prose something different to you guys-if you do get around to baking any of my attempts on other cakes or recipes, send it to me at: (no spam please). I would be pleasured to view all your awesome attempts! 

Song of the month( I was playing it while typing up the recipe, as a matter of fact)


I've also been so ADDICTED to the music video of Taylor Swift's new single. Is it me but can you just not stop watching it?!

T.B.D- World's End


A new school year has transpired, demanding time-poor work loads each day. Despite all odds, I'll strive to post as many baking posts as possible.

On top of that, let me know of what recipes you'd like me to "attempt" next. Previously,at the beginning of my blogging journey, you all actually suggested recipes or baking techniques posts for me to evdeavour. I found this TREMENDOUSLY fun. Therefore, please tell me what you'd like warming up in my oven!
Blog of the month *NEW*

Ok so this is,for the most part, an occasional "of the month" column. Nevertheless, I like to inform you on what blogs I've favored every...couple months: Cathy Cassidy:Dreamcatcher

DIY bookmarks which'll "jazz" up your reading(that was bad,wasn't it)?!

Transition of summer to Autumn

Source:Girls Life article,link above

A favorite of mine(which I'll shortly mention on my SnapChat) is Options, Belgian Chocolate Butterscotch. It's a limited edition Options cocoa powder which I am ENAMORED by,tasting heavenly divine.It has become a favorite of September,for sure.๐Ÿ˜€๐Ÿ˜†

I'll see you real soon! Like I had said, I'll try my hardest to keep up to date on here!

#sweetreats xxx

Saturday, 26 August 2017

Recipe Post 2017 NO.16- Almond Cake With Chocolate Icing

Hey guys!

As per usual, I deeply acknowledge all your feedback on last week's post-I'll get back to those who are still pending on a reply from me.

This week's recipe... I'd say is a conversion(kind of), from my fruity bakes.Baking with fruits has become a accustomed theme on this blog which, as we are nearing the end of August, I believe it's about time to BREAK the chain⛓ and bring back those good'ol chocolate cake recipes๐Ÿ˜‰. First noticing this recipe, I was drawn to appearance of the actual cake, which was ravishing and IRRESISTIBLE for me to make an attempt. My dearest apologises if my effort isn't similar to the original.๐Ÿ˜œ

(not sponsored) This cake is brought to you by the website,Yummly- a unique,genius method of checking out thousands of recipes, simply with a few clicks of a mouse.

To concoct this GORGEOUS chocolate almond cake,you'll need:

280g of cake flour( as we're unable to get hold of cake flour in the UK,simply as an alternative, replace two tablespoons of flour for corn starch for every 140g)

4g of fine sea salt

A teaspoon of baking powder

4g of baking soda

140g of caster sugar

100g of coconut oil

½ teaspoon of vanilla extracr

1½ teaspoons of almond extract

Almond buttermilk(240ml of almond milk and a tablespoon of apple cider vinegar).

For the filling and icing,you'll need:

2 cans of full fat coconut milk,refrigerated overnight

35g of cocoa powder

168g of good quality,dark chocolate,melted

2 tablespoons of maple syrup.

To top cake:

Flaked almonds

Flaked coconut.


As per usual, pre-heat your ovens to 176 C, 156 C fan,Gas Mark 3.

Line the bottom with three,round 6" cake pans with baking parchment, setting it aside. Into a small mixing bowl, sift together the flour,salt,baking powder and baking soda and put aside for later.

Into a sizable bowl, combine the melted oil,sugar and both extracts. Alternate between adding your buttermilk and flour mixture to the sugar mix; do this by adding a third of the buttermilk, followed by half the flour, repeating the process 
until the buttermilk is finished.

Whisk batter until JUST combined(if whisked TOO much,you'll overwork the gluten).

Divide the batter between the prepared tins,baking for approximately 28-30 minutes, or until a skewer comes out clean. Allow the cake to cool in their pans for a further 15 minutes, converting the cakes onto the wire rack.

In the meantime, you'll want to make the yummy icing to go in between the layers and over the cake. To do this,begin by opening the cans which are stored in the fridge, hopefully with a white,creamy layer off the top(if I'm lucky enough, I'll take a picture). Unfortunately, if your cans hadn't formed that thick layer, you are unable to make the coconut cream icing. Therefore, it is ESSENTIAL the cans lay in the fridge overnight.

Discard the water, or save for later use. Beat the coconut milk fat on a high speed,using a hand mixer until smooth. Eventually,sift in the cocoa powder and mix until combined. Pour in the melted chocolate(presumably cooled although the recipe hadn't mentioned whether to leave the chocolate to cool or not) and the two tablespoons of maple syrup,beating until smooth.

Once all the cake tiers are cooled,line a plate with a couple pieces of baking paper. Place one out of the three in the middle of the cake ,spreading 1/3 of the frosting onto the top of the cake and repeating the process.

To finish,top the cake with sliced almonds and flaked coconut.Finally,refrigerate cake for 45 minutes to firm up the icing and voila!

Photographs ARE coming shortly:

Before you go...

Song of the month:

Chris Brown-Questions

Check out my last post here: (OVERDUE) Baking Post 2017 NO.15- The Mystery Blogger Award


YouTuber of the month(I haven't done this in a while):


Quote of the month(friends loved this one on my personal social media)

Photos of my time in Henley: Pending to upload pictures

Sources for today's recipe:

Charity of the month:
 Grenfell Tower- Supporting Tees

Instagram account I've been loving:

Thanks so much for reading this post and I'll see you soon!

#sweetreats xx