Sunday, 16 January 2022

Recipe Post 2022 - No.2 A Goal Without A Plan Is A Wish

Bienvenue tout le monde!

I hope you all had a lovely New Year, and are rearing to go!

When a new year comes around, especially after the previous years we all have had, it always seems to spark an new enthusiasm to grow more positive and aspire to become even better than before. So, when I came across the following quote "A Goal Without A Plan Is A Wish", struck out to me as the remedy to fixing the inevitable. As the years have
passed, quotes do not tend to usually influence my moods and decisions as much as they used to. However, seeing this quote was the very reason why I decided to  go ahead with explaining what my goals for BakingBoutique are in 2022, hence why I put the quote in the title, in the hope of influencing someone else the same way it had for me.

1. I would like to elevate this blog to the new era of clean eating. I suppose you would question how a blog designed for baking sweet treats aims to do that(don't worry I have a few ideas up my sleeve). 

2. Of course this blog continues to be authentic to its title and the theme of suavity of my recipes as I definitely favor sweetness over saltiness. However, I would like to explore savoury- tasting bakes to broaden my culinary knowledge and share those aspects as well. 

3. I still would like to make my recipes accessible to everyone, no matter what level of baking you are at and everything is fool-proof - I usually test a recipe first before uploading it to ensure that. 

4. For me, posting is definitely more about QUALITY over quantity. Of course consistency is important, however without the quality, I would not be happy with the content I am posting to the world, which is more important.

Although I am ending this post on a short note, I feel this is a good preview on what to expect, without giving away too many surprises! 

My last thoughts:

Please take inspiration from the purpose of today's post and this quote, in order to start working towards desired targets and goals:

Song of the month:

Steven Lacy - Dark Red

Recommended website: If you would like the latest updates with the baking world, I would recommend the following:

Let me know in the comments what you plan for the month, or for the months ahead?

C'est tout pour moi ! A la prochaine !


Saturday, 1 January 2022

Recipe Post 2022 - No.1 Happy New Year !!

I am delighted to announce BakingBoutique is back for the New Year, ready to share a fool-proof, quick and easy recipe as part of the celebration of making it to a new year in good health (free of Co-Vid)!!!, Returning back to what feels like my own little corner of the internet, where I can share my creations and inspire others to bake is AMAZING!

One of my New Year Resolutions is re-establishing my hobbies and interests.  I am also striving to take care of myself and not to feel pressured or obliged to upload, especially if I am not in the right place to do so. As a result, I am no longer setting a strict upload deadline. I still aim to upload on weekends, however there will no longer be the pressure of posting weekly or bi-weekly. What matters most on BakingBoutique is being able to concoct new and interesting food combinations which are extraordinary and surprisingly goes well together all while sharing my culinary passion through tips and tricks I have picked up along the way :))

I hope you are all well and healthy in the New Year , and would also like to take up baking as a new hobby, or reinforce baking as part of your pastimes, aside from other things like watching Netflix or sitting around. Let's make 2022 count! 

Without further ado, let's start with this recipe of chocolate cupcakes:

100g of plain flour

20g of good quality cocoa powder

140g of caster sugar

1½ tsp of baking powder

¼ tsp of vanilla extract

120ml of whole milk

40g of unsalted butter (make sure it's at room temperature)

For the chocolate buttercream:

20g of cocoa powder

100g of unsalted butter

400g of icing sugar, sifted


Firstly, the cupcakes will not cook themselves, without the oven preheated at 180℃/ 160℃/ Gas Mark 4. 

Pour the flour, cocoa powder, butter, caster sugar, baking powder and a pinch of salt with either a free-standing electric mixer or handheld mixer. 

Beat on a slow speed under you get a sandy consistency as shown below:

Next, whisk the milk, egg and vanilla extract together in a jug. Be careful not to overbeat this, as it'll cause the cake to taste eggy.

Pour around half the milk mixture into the flour mix. Beat to combine at a high heat Scrape any mixture from the side of the bowl.

Pour in the remaining liquid and continue to mix for a few more minutes until the mixture is smooth. Once again, be carefully not to overbeat as it may cause all the air to be beaten out of the mix. 

 Distribute the mix into 12 paper cases, around two thirds full.

Bake in a preheated oven for 20-25 minutes, until skewer inserted into the centre comes out clean.

Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

I chose to decorate the cupcakes with piping the buttercream onto the cupcakes. For more information on icing techniques,  I'll leave a link at the end :)

I then embellished the icing with pearls which adds a extra sweet touch. However, I would believe as it is the New Year, adding sparklers to each cupcake certainly would be an option. 

Here are inserts of photos from the method, I have added the photos in chronological order, the first picture being step one and the last picture being the last step. 


Buttercream being whipped


Cupcakes with a cup of hot chocolate


My last thoughts...

Were any of you lucky enough to safely use and fire fireworks on New Years?

I did not need to turn on the TV with fireworks as the same display was happening in my back gardenπŸ˜‚πŸ˜‚:

What are your New Years Resolutions? Let me know in the comments below, I would love to hear!!

That's all from me! Hope to see you again soon ,

#sweetreats xxx 

Thursday, 14 February 2019

Valentine's Special 2019πŸ’•πŸ’—πŸ’˜❤- Red Velvet Choc-cherry Cupcakes

Feliz dia de San Valentin❤❤πŸ’˜πŸ’—πŸ˜˜(I learnt this in Spanish class today)!

To anyone, whether your living your single best life(like moi✌) or in a loving, happy relationship, I hope to give you all a reason to get up from wherever you're sitting and getting actively baking and enhancing your baking potential😊. After all, Valentine's Day is Valentine's without something sweet :)

In order to whip up this unique, tasty form of cupcake, you'll need:

100g of butter, softened

140g of caster sugar

2 large eggs, beaten( I used 3 medium-sized eggs as I had no large eggs to spare)

225g of plain flour(I split this amount with spelt flour to give the cakes a different taste and a healthier alternative)

25g of cocoa powder

½ tsp of bicarbonate of soda

150ml of buttermilk(you can easily find this in any supermarket and it's so affordable- I only paid 50p and I brought mine from Waitrose)

28ml of red food colouring( I don't know roughly how much that is so I added 2-3 tbsp of red food colouring to the mix)

100g of glace cherries, roughly chopped, plus extra for decoration

For the icing on the cake😜:

150ml of double cream

140g of cherry conserve or jam, sieved

100g of dark chocolate, chopped

red icing or edible red glitter for decoration(optional)

How to make lovely cupcakes:

Firstly, pre-heat the oven to 180℃/160℃ fan/ Gas Mark 4. Line a 12-hole muffin tin with muffin cases of your preference before beating together the butter and sugar together in a bowl.

 Do this with an electric whisk until pale and fluffy. Next, add in the eggs a little at a time, until fully incorporated.

Sift in the flour, cocoa powder, bicarbonate of soda and pinch of salt. Fold this in with a spatial until there are no remaining lumps in the mix. 

Finally, add in the buttermilk, food colouring and the cherries, stirring briefly to combine. Divide the batter among the cases and bake this for 20 minutes. The cakes are ready when they're well risen and springy to touch.  

Allow the cupcakes to cool slightly, before transferring to a cooling rack to cool completely.

In order to assemble the icing over the top, warm the cream and the cherry conserve in a small pan. Eventually incorporate in the chocolate, before removing from the heat.

Leave the mix for a couple minutes and then stir again until melted and combined. Tip the creamy mixture into a bowl and allow to cool completely. 

In about half an hour, the icing will have set to a spreadable consistency. 

Once cooled and thickened, spread the icing onto the cupcakes(or pipe if you'd like and I'll leave a link to my piping techniques below). Decorate this with a drizzle of red bedeazzle and top with half a glace cherry. And there's your delectable cake, which can be made for anyone and any occasssion but also happens to fall nicely into today's theme, which of course is Valentine's dayπŸ˜….

Depending on when I write up this post, photos will either be uploaded tonight or the end of tomorrow. 

Before you go...

Prepare yourself for more baking as I'll also be uploading a recipe on Saturday as wellπŸ˜…πŸ˜†

Also, here's my link to learning all the tricks when it comes to piping cakesπŸ˜…

Happy Valentine's Day once agaiin! Let me know what you're doing for Valentine's down in the comments below😊

Song of the month: Ariana Grande- Break Up with yo girlfriend, im bored

Check out Uchjn's very pinky and winky Valentine inspired makeup look!πŸ˜πŸ’—

Quote of the month(or more like the dayπŸ˜…)
I just thought this was a mood lolπŸ˜‚

How to make your own LUSH Shower Jellies 

*SPECIAL EDIITON* Woman Crush Everyday(this can be girls that inspire me or whom are beautiful, not that all girls aren't pretty but stillπŸ˜…)

Ok I'm going to cut this post short for now as I'm writing this very lateπŸ˜΄πŸ’€.

Yet again, happy Valentine's and I hope you all have a lovely day/evening(depending on where you are in the worldπŸ˜…).

Ok now I'm rambling


#sweetreats xx

Saturday, 9 February 2019

Baking Post N0.4- Plans for 2019 + Photos of Carrot Cake Bread

Bonjour Γ  tous!

First of all, I believe this blog is way overdue a good sit down and chitchat on the current position of BakingBoutique and where I would like to go with this blog this year, alongside upcoming projects, fresh intentions and explanations. So grab yourself a hot drink, curl up with a blanket and keep reading!😊

Currently, BakingBoutique's been both evolving and thriving in many positive ways in terms of progressing with baking technique as well as knowledge. In addition to this, the constantly changing target audience has finally been narrowed down to a good 40 or so more of you which means I can easily tailor my posts around my audience. Despite all the positive aspects of BakingBoutique, there are elements to the expansion and dedication which has been lacking, in comparison to other years on this blog and needs to be thoroughly focused on. 

 I understand the reasons for the need of such elements is due to the "lack of a plan" and organisation of this blog. I believe in terms of passion and determination to post regularly, I have improved drastically and I've become more willing to commit to this blog in order to get the best out of it. After all, the effort you put in, eventually pays off in the end, which is what I'd like to eventually say when I look back on this blog in the posts to come.😊 Although, it's no longer a new year, I've decided to make three new year resolutions which I hope to consistently stick by throughout 2019:

1. Bake at least twice a month and post at least every other week( this means that not every post is necessarily a recipe but just a blog post about baking, or technique or a q&a or award nomination). I know some may be frustrated that I'm cutting down on the amount of time I'm uploading recipe posts with pcitures. Nevertheless, this system of uploading is more catered and realistic to me in particular. Without intentionally trying to sound cocky and egoistic, I've been baking fairly regularly for 3 and more years. With all this experience, I've developed a strong baking technique and practise which means I don't need to bake as regularly and instead can start to share my tips and knowledge with so you too can become a good baker.

2. Participate in more opportunities- for the past three years of blogging, I've been in this community ALONE. No collaborations. No sponsors. No events. No new opportunities. And as much as I've loved my blogging experience before, I want to venture and take new paths, go on different journeys,  and furtherly extend my blogging network and following. This includes collaborating with people, even if it means I have to reach out first and putting BakingBoutique out there more. I'll also go about doing this by creating more socials for this blog such as instagram, twitter and other social media sites. 

3. Undertake things on this blog which satisfies me- this is not me trying to be selfish. But instead, it means that now I have a narrower, and better idea of what my target audience is, I don't have to broaden my content to suit everyone except to suit the people who I WANT it to suit; and that includes me😁

All of these new year resolutions are goals I like to think of as realistic to space of time I have for this blog and the type of audience I present to. 😊 But despite on my goals for this blog, my ideas are not closed-minded, I'm very much open to fresh, good suggestions from all of you so feel free to drop me a line in the comments below on what changes or elements you'd like to see from this blog.😊 But with my year in education becoming increasingly intensive, your suggestions have to be adaptable to my time scheme, so keep that it mind.

Well enough is enough, here I bring you my pictures of my carrot cake bread:



Before you go...

To find out how to make this healthy carrot cake bread, click the link for the recipe→→

Recipe Post 2019 N0.3- Carrot Cake Bread

Happy Chinese New Year everyone!!

Song of the month: Ariana Grande 7 Rings

Let me know in the comments bar below what you would like to see next:

Charity of the month: Oxfam

This charity in particular help to fight global poverty and save the lives of millions of innocent, starved people. 

Ok that's it from me! Hope you enjoyed this little chitchat post and I'll see you soon.😊

#sweetreats xx

Saturday, 19 January 2019

Recipe Post 2019 N0.3- Carrot Cake Bread

Hallo ihr wunderbaren Leute!πŸ‘‹

I'm happy to be back with yet another baking video(so far I've been rolling in with baking posts EVERY week just to keep you all happy as well as start the year of on a baking high😊! Although the greeting of this week is German, today I bring you a unique twist on a typical cake for British tea- yes that's right carrot cake. This week's recipe was a choice between a coconut cream cake(which I'll be sharing with you next week) and this week's recipe. However, the carrots won(I liked them better in the carrot and coconut traybake😝) Not only is carrot cake delicious but it's also worth sharing😝. This week, I would like to present you to carrot cake in its healthier form and hopefully inspire you to have a go and share this recipe among friends and family!!πŸ˜ŠπŸ˜‹

To create this carrot bread, you'll need:

250g of oats

250ml of milk

125ml of vegetable oil

1 tsp of vanilla extract

250g of plain flour

150g of wheat flour

100g of brown sugar

1 tbsp of baking powder

½ tsp of baking soda

½ tsp of ground cinnamon

½ of salt

300g or about 3 medium-sized carrots,grated

100g of raisins

100g of chopped walnuts

2 eggs, lightly beaten

Method to bake:

Like always, pre-heat the oven to 180℃/160℃/Gas Mark 4. Lightly spray the bottom of either two 8x4 inch loaf pans or one 9x5 inch loaf pan with cooking spray, preferably or any type of cooking oil. 

Together, combine together oats and milk in a "medium-sized" bowl. Mix this well before allowing to stand for 10 minutes. 

In the meantime, mix together eggs, oil and vanilla in with the oats.

Into a larger bowl, combine together both flours, sugar,baking powder,baking soda, cinnamon and salt and combine this in well. Once the dry ingredients are well combined, stir in the carrots,raisins and walnuts.

Add in the oat mixture to the dry ingredients all at once, just until the dry ingredients are moistened(be cautious not to overmix).

With this, pour the batter out into your prepared tins. Bake this for about 45 to 55 minutes or until a wooden skewer inserted in the center comes out clean and the crust is golden brown.

Cool in pan on a cooling rack(like I'll demonstrate in the pictures below) for about 10 minutes. Finally, remove the bread from the pan, cool completely before enjoying! And volia!

*note: pay attention to the following pictures I've taken as they give you a better idea of what to do, as opposed to the method in writing.
Pictures uploading...

Before you go:

Song of the month(this being the second song highlight of the month😝)

Chris Brown Undecided


I'm planning on doing a Q&A soon to balance out the amount of recipe posts I've been uploading with a chattier post so if
possible, please leave any questions you have for me(they can be about anything sensible) in the comments below and I'll answer as many as possible.

I'm still on my phone detox but when it's over, I'll open up my Snapchat for questions as well.😊

Happy Birthday Winnie the Pooh!!

I'll also be putting up a poll on here so stay tuned for that.
That's it from me! See you next week and don't forget to comment on what you like and what you'll like to see more of.😊

#sweetreats xx 

Saturday, 12 January 2019

Recipe Post 2019 N0.2- Coconut Carrot Slices

Buenas dias! Que tal?

I hope you've all had a fabulous week so far and are prepared to make it even better with this week's recipe, which I feel ties in very well with the time of year. It's cold and typical and we wish it was tropical season again, something I believed I incorporated into this recipe with the coconut. Nevertheless, keep reading to find out how to make these delicious slices😝

In order to concoct this unique bake, you'll require the following:

250g of unsalted butter

300g of light muscovado sugar or light brown sugar

1 tsp of vanilla extract

3 large eggs

200g of self-raising flour

50g of desiccated coconut

200g of grated carrot

2 tsp of mixed spice(if you have any in your cupboard)

For the crumble-like topping:

85g of desiccated coconut

25g of light muscovado(if you can't find this type of sugar, just go for light brown sugar)

25g of melted butter

To make this:

To prepare the tin you're baking in, butter and line a roasting tin of about 20cm x 30cm. Preheat your oven to 180℃/160℃ fan/ Gas Mark 4. 

With this, gently melt the butter in a large saucepan, cool for 5 minutes before adding in the sugar, vanilla extract and the eggs. Beat this until smooth with a wooden spoon.

Stir in the flour,coconut and ¼ of salt. Eventually, stir in the carrot and mixed spice. Pour into tin and bake for half an hour.

Meanwhile, for the garnishment, mix the count with the sugar and butter. Smooth this over the cake before baking for a further 10 minutes more until golden and a skewer inserted comes out clean. Cool before cutting into squares to serve!

And listo! This very quick and easy traybake on a relaxing January evening. 


I enjoyed my slice with some coconut yoghurt,as opposed to having creme fraiche or whatever

Before leaving...
Don't forget to check out the first post of the year!!↓↓ 

Baking Post 2019 N0.1- HAPPY NEW YEAR !!!πŸ™ŒπŸŽ‡πŸŽ†πŸŽ‰πŸŽŠ


Song of the month(it seems to be in my head at the moment)
Ariana Grande- Breathing

The 7 friends you must have in your life(brought to you by Girlslife #notsponsored but still😝)

 If you have any suggestions on my next post or generally what you'd like me to bake next, please feel free to let me know in the comments below(it's a very friendly space)😊↓↓

 Also what are your opinions on my blog's layout? Do you think it needs updating or should it remain the same?

I'm having a two week mobile phone detox so sorry for the lack of posting over on my snapchat -:)

Once again, don't want to keep you for too long so au revoir and see you in the next post!

#sweetreats xx 😘