Limonello Cheesecake #EvenBetterBaking with Dr. Oetker

Limoncello Cheesecake Slice

I’m well known for not being able to stop myself tinkering with a recipe – the first time I follow a recipe, I try my hardest to keep to the rules but surely the beauty of baking is that the second time around you have a play? Dr. Oetker have given me permission to do just that. I was asked to try out making their divine Limoncello Cheesecake with my own personal twist.

This is a real luxurious, light yet rich tasting cheesecake. I don’t normally use ricotta as a cheesecake filling (I’ve always thought it would be a little too ‘cheesy’) but was pleasantly surprised. I will definitely use ricotta again (I’ve got another 2 pots left in the fridge for a start).

My version of the Limoncello Cheesecake contains crunchy crushed Amaretti biscuits – the flavours balance so well and the crunch is a welcome addition – I even use more crushed biscuits for decoration.

Dr Oetker Limoncello Cheesecake

To make the Limoncello Cheesecake:


1 x Large Egg
40g (1.5 oz) Caster Sugar
2.5ml (1/2 tsp) Dr. Oetker Sicilian Lemon Extract
25g (1 oz) Plain Flour

(For the cheesecake)
400g (13.5oz) Dr. Oetker Fine Cooks’ White Chocolate
5ml (1tsp) Dr. Oetker Madagascan Vanilla Extract
275g (9.5oz) Ricotta Cheese – At room temperature
75ml (5 tbsp) Limoncello
Dr. Oetker Sunshine Yellow Gel Food Colour
5g Icing Sugar
1 x Lemon for decorative rind

Optional – 7 (+2 for decoration) crushed Amaretti biscuits


  1. Preheat the oven to 190C, grease & line a 7″ square cake tin
  2. Using an electric mixer, whisk together the caster sugar, egg and lemon extract for at least 3 minutes until pale and thickened
  3. Sift & fold in the flour with a metal spoon – be careful to fold not stir and you want all the air you have just whisked in to stay
  4. Spoon this mixture into the cake tin and bake for 10 mins until golden and a skewer comes out clean – Leave to cool on a wire rack
  5. Line a 500g (1lb 2oz) loaf tin with cling film (see tip below) – cut a large enough piece of the now cooled sponge to fit snugly into the bottom of the loaf tin
  6. Melt 100g of the white chocolate in a heatproof bowl over a pan of boiling water – be careful that the bottom of the bowl does not touch the water. Remove the bowl from the heat
  7. Mix in 75g (3oz) ricotta and the vanilla extract and mix thoroughly – Place it in the tin on top of the sponge. Bang on the surface to get rid of any air pockets and chill for 30 mins (see tip below for speedy chilling)
  8. Continue by melting the remaining White Chocolate using the previous method. Place the remaining ricotta, Limoncello and a good quirt of the yellow food colouring to make a vibrant yellow (it will dilute later when the White Chocolate is added). You need to use nearly the full tube for an effective yellow colour
  9. Add the White Chocolate to the ricotta mix and beat together thoroughly to ensure well mixed – If you are making the Amaretti biscuits version, you would also add the crushed biscuits at this point
  10. Spoon out on top of the other layers in the loaf tin and smooth down the surface – Chill for at least 2 hours
  11. To serve, remove from the fridge, dunk a sharp knife in boiling water and cut quickly for a clean slice – Alternative decorations can be sprinkling the icing sugar (or cocoa) on top, sprinkling the remaining crushed biscuits to form a line or cut lemon peel spiralled around a chopstick

Dr Oetker Limoncello Cheesecake

Tips for #EvenBetterBaking

  • For a child friendly, non-alcoholic version – the grated zest of 2 lemons & 1tsp Sicilian Lemon Extract gives a wonderful lemony flavour to the cheesecake mix
  • To make sure the loaf tin is properly lined with cling film – Grease first with a thin layer of butter/vegetable fat then use 3 layers of cling film for strength
  • For an ultra quick set, try placing the loaf tin in the freezer – takes half the time

Disclosure: This post was commissioned by Dr Oetker – The original recipe can be found here


Send your bakes that you have made using Dr. Oetker products and tell them what inspired you to make it with #Evenbetterbaking.

Each week Dr. Oetker will pick a Star Baker who will win a goodie bag, and entry into their prize draw to win an Ultimate Baking Hamper worth £500.

To keep up to date with all the latest Even Better Baking news, follow @droetkerbakes on Twitter, DrOetkerBaking on YouTube or like

Limoncello Cheesecake with Crushed Amaretti Biscuits

Easy Cherry Scones #Bakeoftheweek

Cherry Scones

Firstly, I must give huge thank you to Jen from Jen’s Food and Lucy, Baking Queen 74 for doing such a brilliant job of hosting #Bakeoftheweek while I was away. It was lovely to see people taking part while I was sunning myself (it rained quite a lot so there actually wasn’t that much sunning!) I know that the roundups take forever to do and both ladies embraced them fully – really appreciate it, thank you!

Hard to believe that there is only one week remaining of the school holidays – I’m in full blown panic now about how I’m going to be separated from little Tara next week. I’m just not ready for her to go to school but she is. Its speedy recipes all the way for the next couple of weeks and if the kids can get involved with the bakes, all the better. Every second I’m spending with them counts. (The checkout operator in the supermarket the other day, said she bet I couldn’t wait for them to go back to school – I told her that actually I like my children and enjoy spending time with them! Bet she wasn’t expecting me to be quite so honest)

Anyway, back to baking – Cherry Scones it is. I had to check that I haven’t already posted a recipe for Cherry Scones as they are such a popular bake in this house but no. I get the littlies to help chop the butter into tiny cubes and snip the glace cherries with scissors.

Cherry Scones

Serves 12-15
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Meal type Breakfast, Dessert, Snack
Misc Child Friendly, Serve Cold
Quick and easy cherry scones - Perfect for afternoon tea or baking with the kids


  • 350g Self Raising Flour
  • 85g Very Cold Butter (Cut into tiny chunks)
  • 3 tablespoons Caster Sugar
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 75ml Milk
  • 200g Glace Cherries (Chopped into 4 ish pieces)


Preheat the oven to 210C and line a baking tray - This recipe makes 4-5 large scones and 12-15 mini scones
Place the flour and sugar into a medium bowl and rub the butter in with your finger tips - work as quickly as possible, you do not want to over work the dough
Add the lemon, vanilla & milk and mix together until just combined
Gently stir through the chopped cherries until just about evenly spread throughout
Bring the dough together and roll out until about 3-4cm thick and cut out using your preferred size of scone cutter - I particularly like the small sizes for this recipe
Bake until golden on top and bottom - About 20 mins for large scones, about 12-15 mins for small scones
Remove from the oven and cool on a wire rack - Best eaten same day

Cherry Scones

For more scone goodnes, why not try some of these fello bloggers’ recipes?

Wild Garlic & Cheese Scones from Foodie Quine
Cheese, Ham & Potato Scones from Fab Food 4 All
Rich Chocolate Scones from Tin & Thyme
Orange Scones from Sew White
Gluten Free Scones from Lancashire Food
Hot Cross Scones from The Crafty Larder
Mini Lemon & Lime Scones from Casa Costello

My featured Bake of the Week is one that I cannot stop thinking about – I am in awe of how smooth and white this frosting is on Andrea from Made with Pink’s Black Forest Cake – Just beautiful. I love the simplicity of the decoration and that’s even without thinking how gorgeous it must taste! I’m loving the revival of Black Forest after its recent appearance on GBBO.

Bake of the Week Black Forest Cake

Bake of the Week Cakes

I’ve split the entries into cakes and other bakes – As the nights draw in, there’s few things better than settling down with a brew and a slab of cake. There’s plenty of delicious recipes here if you fancy trying a new cake flavour:

  1. You cannot beat Malteser’s for fast, easy & effective decoration – Janice from Farmer’s Girl teams Malteser’s with Caramel in this luscious birthday cake.
  2. A classic combination of Coffee & Walnut in Jibber Jabber’s tempting offering
  3. Gin & Tonic Cake for an alternative way of eating madeira cake from Its not easy being greedy
  4. A warm welcome to Judith from Mostly About Chocolate with her creamy & dreamy Best Chocolate Cupcakes Ever!
  5. I’ve tried made traditional Snickerdoodles but never in cake form, this from Winnie’s Blog looks great

Bake of the Week

6. Mmm to Sew White’s Black Forest Brownies – Brownies are definitely on my ‘to bake list’ before the kids go back to school
7. More Brownies from Kerry Cooks with her Easy Gooey Triple Chocolate Brownies – Cor!
8. Pistachio & Caramel Biscotti – another inspired by GBBO recipe but perfectly executed by All You Need Is Love and Cake
9. Super pretty Shortbread Sandwich Biscuits from Winnie’s Blog
10. Gluten Free Chocolate & Pear Torte from Linzi at Lancashire Food – I’m lamenting the poor crop from our pear tree this year – only 10 useful pears!
11. Blueberry & Pecan Galette – Reminiscent of my recent travels to France from Petite Raisin

Casa Costello
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I’m going to leave the linky open for 2 weeks – I hope you understand, I want to savour every minute with the 3 girls before school especially Baby T. As usual there’s no theme and all types of bakes count – If its cooked in an oven or slow cooker, then you are welcome to take part. The badge is above for you to include in your post. Every entry will be tweeted, pinned, commented & Google +ed aswell as being included in the roundup. Feel free to join in the Pinterest board – If you would like to join the board and be able to link up any baking pins, please shout!

Follow Casa Costello’s board Bake of the Week – Link Up your Baked Creations every week on Pinterest.

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Cranberry & Almond Quick Loaf #GBBO

Cranberry Almond Quick Loaf


Bread Week! 2 words that used to strike fear into my heart – Regular readers may remember that over the past year I have grown in confidence with bread and yeast in particular. I was pleased to be working with Tesco Real Food for the Great Bloggers Bake Off challenge – I thought how hard can bread week be? Turns out, not that hard – It was Quick Breads that were the signature bakes this week – A combination of Baking Powder/Bicarbonate of Soda mixed with buttermilk to create a bread like texture without the aid of yeast (and also without waiting hours to prove).

I chose a combination of tarty dried cranberries and rich almond marzipan to flavour this quick bread – I haven’t used cranberries in a bake for ages. To add that little bit of luxury, I couldn’t resist a drizzle of white chocolate on top of the bread.

Cranberry Marzipan ALmond Quick loaf


So how did it turn out? Well delicious, but rather cake like in texture as you can probably tell from the photos. Probably because I forgot to add the buttermilk to the mixture so its a miracle that it worked at all. Here’s the recipe (including the buttermilk) if you fancy having a go yourself.

I am hoping to add this to Jenny from Mummy Mishaps’ Great Bloggers’ Bake Off linky – This is my first week of being able to take part this year. Its been torture being away for so long – More about that later.

Cranberry & Almond Quick Bread

Serves 8+
Prep time 10 minutes
Cook time 1 hours, 20 minutes
Total time 1 hours, 30 minutes
Meal type Bread, Snack
Quick Bread recipe containing tangy dried cranberries and luxurious marzipan


  • 300g Plain Flour
  • 1.5 teaspoons Baking Powder
  • 175g Butter (Melted)
  • 175g Caster Sugar
  • 3 Medium Eggs
  • 75ml Buttermilk
  • 55g Ground Almonds
  • 55g Flaked Almonds
  • 175g Dried Cranberries (Plus a handful extra for decoration)
  • 100g Marzipan (Chopped into very small cubes)
  • 50g White Chocolate (Melted)


Grease & Line a 2lb Loaf Tin and heat the oven to 160C
Add the flour, baking powder, melted butter and sugar to a large bowl and combine - do not over mix
Whisk the eggs and add alternately with the buttermilk to the flour mixture
Add both types of almonds, cranberries and sprinkle in the marzipan
Mix together as little as possible then add to the loaf tin and bake for 80mins
Remove from the oven and as soon as possible remove from the tin and cool on a wire rack
When cooled, drizzle the white chocolate over and arrange the remaining cranberries for decoration

Tesco Baking Supplies GBBO


PS: Bake of the Week will be back with a full roundup tomorrow

This is a sponsored post – I was invited by Tesco to take part in the #GBBO challenge

Cranberry ALmond Speedy Bread Recipe

Mummy Mishaps

Lemon & Grapefruit Drizzle Bundt Cake – #Bakeoftheweek

Lemon Grapefruit Drizzle Bundt Cake

Sometimes you just want a cake that zings at you – Simple to prepare, but substantial that you can have hearty chunks but yet it is light and crumbly – and oh Wow! How tasty.

Grapefruits are synonymous with holidays for me – I first discovered the joy of eating them outdoors for breakfast in France about 4 years ago and very much look forward to carrying on the tradition this summer. In true holiday preparation mode, I bought a grapefruit earlier in the week and remembered how amazing this cake can be.

Lemon & Grapefruit Drizzle Bundt Cake

Serves 10+
Prep time 20 minutes
Cook time 55 minutes
Total time 1 hours, 15 minutes
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party
Light & crumbly cake with tangy lemon & grapefruit


  • 225g Butter
  • 500g Caster Sugar
  • 4 Medium Eggs
  • 1 Juice & Finely Grated Zest of Grapefruit (Keep a little of the grapefruit juice to one side for the icing drizzle)
  • 3 Finely grated Lemon Zest - Keep one lot of zest aside for decoration (plus juice of 2 of the lemons for the cake & 1 for the icing drizzle)
  • 380g Self Raising Flour (Plus around 3 tbsp extra for lining the tin)
  • 2 teaspoons Vanilla Extract
  • 180ml Milk
  • 225g Icing Sugar


Preheat the oven to 170C and butter the inside of a bundt cake tin. Sprinkle flour inside the tin until all the butter is covered and shake out any excess
Using an electric mixer, whisk the butter and caster sugar until well combined and pale & fluffy
Add the eggs, one at a time, carrying on whisking on a medium speed - Add the vanilla extract
Add the grapefruit & Lemon juice & grated zest - Add 3 tbsp of flour at the same time to stop it curdling
Add the rest of the flour, one tbsp at a time & the milk alternately. As soon as the last tbsp of flour & all of the milk has been added, turn the mixer off and continue to fold together by hand using a spatula
Pour into the bundt tin and bake for 55 minutes - Check after this time, if a skewer comes out clean then it is done - alternatively, the cake may need another 12 minutes - I sometimes turn the oven down to 160C at this point to stop the outside getting too dark
Drizzle Icing
When the cake is cooling, mix together the remaining lemon/grapefruit juice with the icing sugar
Pour over the top - allow it to drizzle down the sides and into the centre. Sprinkle over the remaining lemon zest

Lemon & Grapefruit Bundt Drizzle Cake

There was one recipe that stood out for me as a ‘must try’ from our last entries – These are Tin & Thyme’s Chinese Walnut Cookies – I love the thought of crunchy exterior and soft middles – the addition of walnuts are just my sort of thing. They are really small cookies too, so there is plenty of excuse for more than one! They use buckwheat flour which happily I have sitting waiting to use in the baking cupboard.

Chinese Walnut Cookies

Lets have a chocolate roundup – I’m off to France, where we will no doubt be consuming tons of the stuff!

Bake of the week Chocolate

1. Wonderful healthy & GF chickpea brownies from Lancashire Food – Lyndsey assures us we won’t even notice the chickpeas
2. These GF Chocolate Slices from the Free From Fairy do look truly decadent and contain just 6 ingredients
3. Another bakers that is rather fond of swiss rolls is Winnie who shares with us her Banana Swiss Roll with Chocolate Cheese Filling
4. A No-Bake Chocolate Cheesecake from Et Speaks from Home – With interchangeable biscuit base depending on how sweet your tooth is
5. A beautiful Nutella Croissant Pudding and an incredible sad tale of broken baking dishes from the Not so Creative Cook

We are going through so many berries at the moment – the girls can munch their way through punnets without even noticing – Some great berry recipes included in this week’s entries:

Bake of the week berries

6. How amazing does this Mixed Berry Charlotte Russe look from Domestic Gothess – That Bavarian Cream looks heavenly!
7. Freshly back from her own holiday, Petite Raisin has created a speedy Peach & Blueberry Greek Yogurt Cake
8. A warm welcome to the Bake of the Week gang to Living Life who joins us with her Fruity Olive Oil Cake – Good to have you with us!
9. Wimbledon Cupcake with a delicate rose flavour from ET Speaks From Home – I’m sad Wimbledon is over for another year, did you love it?
10. There are few things in life as good as Homemade Strawberry Tarts – well worth making your own pastry and custard – Tales from The Kitchen Shed has shared her very beautifully arranged ones
11. Perfect dessert for after Sunday lunch from Baking Queen 74 with her Blackberry & Rose Crumble – Mouth wateringly good!

I think this week is one of the most creative we’ve ever had – there’s so many ingredients that are all too forgotten when baking:

Bake of the Week

12. Enjoy the joy of quiche without the guilt of too much pastry with Hijacked by Twins and her Crustless Quiche – Full of veg and taste!
13. Perfect party food from My Little Italian Kitchen with her Olive & Pepper Focaccia
14. Totally melt in the mouth Butter Shortbread Cookies from Winnie’s Blog – Too pretty!
15. A very exciting week as I’d Much Rather Bake Than finally gets her own kitchen – I would adore some of her Cheese & Marmite Muffins – Are you a lover or a hater?
16. Another perfect Picnic Snack from A Free From Life with her Courgette & Chive Tartlets – This post is jam packed full of ideas!
17. Campfire Salmon that is proving popular over on Pinterest from Truly Madly Kids – We might very well indulge in this on our hols

Right, I’m off on my hols so I’m leaving #Bakeoftheweek in the capable hands of 2 lovely blogging friends for the next few weeks – Here’s the timetable:

This linky will remain open until Mon 27th July

Tues 28th July – Head on over to Lucy at Baking Queen 74 – Link will be open for 2 weeks

Tues 11 July – Jen at Jen’s Food will take over until Tues 18th August

Thanks so much ladies for taking over – Please support your hosts by sharing their posts

Plea: If you could remember to add the badge to your posts, I would be ever so grateful – I know that life comes first though and it is easy to forget! Its the only way we will build the #Bakeoftheweek gang and gets your posts shared everywhere!

Casa Costello
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Lemon & Grapefruit Drizzle Bundt Cake

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Brilliant blog posts on

Eat Your Heart Out

Bacon, Mushroom & Basil Savoury Muffins #Bakeoftheweek

Bacon, Mushroom & Basil Savoury Muffins

Picnic season is in full swing around here – Over the summer holidays we eat on the beach most days. I’m not a huge sandwich lover (Mr C is though) so am constantly looking for sandwich alternatives. Savoury muffins are definitely handy, they can be frozen and defrosted just in time for impromptu days out too.

I can highly recommend savoury muffins for trying out new taste combinations – the rest of the ingredients are inexpensive and they are not too time consuming to prepare. If you have some random vegetables or cooked meats loitering in the fridge, bung them in. See what happens!

My Bacon, Mushroom & Basil Muffins are a tried and tested recipe and taste combination – I find it hard to eat bacon without mushrooms.

Bacon, Mushroom & Basil Savoury Muffins

Serves 12
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Meal type Appetizer, Breakfast, Lunch, Snack
Misc Child Friendly, Freezable, Serve Cold, Serve Hot
Savoury Muffins packed full of bacon, mushrooms & basil - perfect for picnics


  • 70g Butter
  • 1 Egg
  • 125g Self Raising Flour
  • 60g Chickpea Flour (Or Wholemeal flour if you have that. Or plain flour if you only have that!)
  • 200ml Milk
  • 5-6 Rashers of Bacon (Chopped into 1/2cm pieces)
  • 1/2 Onion (Chopped finely)
  • 4 Medium Chestnut Mushrooms (Chopped into small pieces)
  • 12 Medium Leaves of Fresh Basil (Chopped finely)
  • Freshly ground pepper
  • Splash of vegetable Oil


Preheat the oven to 170C and line a 12 hole muffin tin with Cupcake/Muffin Cases
In a medium frying pan, heat the oil then gently fry the onions until transparent. Add the bacon and continue frying until just cooked.
Spoon out the onion/bacon and fry the mushrooms until soft
Re-add the bacon/onions (it will still be hot) and the basil and mix together.
Using an electric mixer, whisk the egg and butter - Add 2 tbsp of flour to stop it curdling
Add the flour and milk alternately a tbsp at a time, whilst mixing on a slow speed
As soon as you have added all the ingredients, stop mixing and stir by hand using a spatula
Add in the bacon/mushroom/basil mixture and divide evenly between the 12 cases
Bake for 20 minutes - You may need to bake for a further 3-4 minutes if not quite cooked
Best eaten warm but if freezing, leave to cool and freeze the same day

Coming soon: Cheese, Onion & Rosemary Savoury Muffins

Bacon Basil & Mushroom SAvoury Muffins

My featured bake for this week is from Sarah at Maison Cupcake – Great to see that Sarah has joined the Bake of the Week gang. This week she is sharing this incredible Blackberry Chocolate Charlotte Cake. She tells us that if you can melt chocolate, you can make this cake – so there’s a challenge! Just a beautiful cake!

Chocolate Blackberry Charlotte Cake

Now because I’ve done a savoury bake for this week’s Bake of the Week, I’ve highlighted other savoury entries too. I’m trying to cut down on some sugar at the moment – Don’t worry, it won’t last long. Its just occurred to me that in a few weeks I’ll be parading around a french campsite in a swimming costume. That’s my attempt at dieting!

Bake of the Week savoury

Left to right:
* Cheesy Mexican Corn on the Cob from Petite Raisin – My girls devour all signs of corn. They would marvel at those beautiful leaves.
* I can almost smell this divine Garlic & Herb Twister Bread cooking – Homemade is always better than shop bought! Tales from the Kitchen Shed is right about it being a fabulous centre piece.
* Not strictly savoury but with a savoury ingredient – These Marmite Macarons will divide the nation. They would in fact divide our house – One of the only things Mr C won’t eat – I can lick Marmite off a spoon!

Bake of the Week

1. I cannot think of a more appropriate way of using those blue & pink sweets on a cake than this baby shower/gender reveal cake from Mummy Mishaps – Love it!
2. Making great use of an abundance of summery fruit with these Peach, Pistachio & Rose tarts from Domestic Gothess.
3. What child wouldn’t love these Oreo Surprise Cupcakes from Mama Mummy Mum?
4. Rhubarb Strawberry Meringue Tart from the Gluten Free Alchemist – Its amazing what this lady can do when she starts to tinker with a recipe!
5. I don’t think I’ve ever baked with Ricotta – This Ricotta cheesecake from Winnie’s blog has got me intrigued. Very clever!
6. Truly Madly Kids has produced the cutest video on how to make Wimbledon Cake Pops – She and her girls are naturals in front of the camera I tell you!
7. Lemon & Sultana Scones to rival the best of them from A Free From Life – Perfect with Chia Jam & Coconut Cream
8. Vicki from the Free From Fairy has excelled with her Oat Free, Sugar Free, Gluten Free, Chocolate & Coconut Flapjacks – They look so moist and rich.
9. I feel for Baking Queen 74 this week. She has ripped her hands to shreds picking gooseberries. Ouch! This Gooseberry Frangipane Tart is worth it though 😉
10. Super cute Milkshake Cupcakes from A Strong Coffee – I know a few teachers that would love these as an end of school year gift!

And ta-dah! We finally have a Bake of the Week on time! Thanks again for all of your entries – I didn’t even do a Twitter reminder this week. If you do not want me to send you a reminder, please let me know – I won’t be offended. I’m still making my way around all of the entries to comment but have been busy sharing. Please add the badge to your post as usual – Up to 3 entries per blog. No theme.

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Tasty Tuesdays on

Honey Balsamic Peaches & Pineapple – Due Vittorie Balsamic Giveaway

Honey Balsamic Peaches & Pineapple

I never fail to be amazed by how versatile Balsamic Vinegar is – Long gone are the days of only using it on a tomato & basil salad (Although it is still pretty delicious nonetheless!)

I am very pleased to be working with Due Vittorie Balsamic Vinegar as they launch their range of vinegars at Ocado. There are 2 types, Oro for every day use (£9.99) and for extra special occasions when you are really trying to impress, the Tradizionale (£49.99 for 100ml). I have been putting both types of balsamic to the test and can confirm that both the Oro & Tradizionale are pretty special.

Due Vittorie Oro Balsamic Vinegar


Honey Balsamic Peaches & Pineapple

Serves 2
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Meal type Dessert, Snack
Misc Serve Cold, Serve Hot
Tangy grilled peaches and pineapple served with a thick honey & balsamic glaze


  • 1 Peach per person
  • 2 Pineapple Rings per person (I used fresh pineapple as this is a stronger taste)
  • 3 tablespoons Balsamic Vinegar
  • 2 tablespoons Runny Honey
  • 50g Almond Slices


  • Sprinkling of Demerara Sugar


Slice each peach into 2 halves and remove the stone. Place in a small oven proof dish
Place the pineapple in the gaps left by the peaches. I chopped mine into 4-5 cm pieces first.
In a cup, mix together the honey and the balsamic then pour over the fruit. Make sure all the fruit is covered.
Place under a pre heated grill for 10 minutes
Remove and stir thoroughly - I turned the peaches upside down and cook for a further 5 minutes
Repeat step 5, this time turning the peaches right side up again
Remove from the oven and leave to cool at room temperature
Toast the almonds in a dry frying pan until just starting to turn golden
Serve the fruit with whipped double cream and sprinkle over the nuts and some Demerara sugar if required

Baslamic Peaches & Pineapple

Due Vittorie Balsamic Vinegar Giveaway

I have one bottle of Due Vittorie Oro Balsamic Vinegar to giveaway so you can make your own Balsamic delight – To enter, please follow the Rafflecopter widget instructions below. As per usual, to enter your comment must be at the bottom of this post, rather than in the widget itself.
UK entries only I’m afraid – The competition will end at 11.59 on 17th July 2015.
I will ask for the winner’s details to send to the company who will send on your prize – Your details will not be used for any other marketing.

Good Luck to everyone who enters!

a Rafflecopter giveaway

Honey Balsamic Peach & Pineapple

SuperLucky Blog Giveaway Linky

Mint Aero Swiss Roll #Bakeoftheweek

Mint Aero Chocolate Swiss Roll

This has turned out exactly as I imagined/hoped it would. If you are a fan of Mint Aeros, then this is the cake for you! Not too many ingredients and fairly quick to make.

Mint Aero Chocolate Swiss Roll

Serves 8+
Prep time 25 minutes
Cook time 14 minutes
Total time 39 minutes
Meal type Dessert
Misc Child Friendly, Serve Cold
Occasion Birthday Party, Casual Party
Light chocolate swiss roll with the flavour of Mint Aeros - Splendid for any table centre piece!


  • 3 Medium Eggs
  • 3oz Caster Sugar (Plus another 2 tbsp for sprinkling on the baking tray)
  • 2oz Plain Flour
  • 1oz Cocoa Powder
  • 113g Mint Aero Balls
  • 284ml Double Cream (Whipped until very thick)
  • Green Food Colouring
  • 1 teaspoon Peppermint Extract


Preheat the oven to 190C and line a Swiss Roll tin or Silicone Tray with baking parchment - Sprinkle the 2 tbsp of caster sugar on top of this parchment
Whisk the caster sugar and eggs with an electric mixer for at least 10 minutes until thick and pale. When you lift the whisk out of the mixture, the lines should remain there for a few seconds after.
Gently fold in the flour and cocoa until just combined
Spread gently and evenly across the baking tray and bake for 12 minutes - turn once, then continue baking for a further 2 minutes
Remove from the oven and as soon as you are able, bend the cake over to a roll shape - Unroll then allow to cool fully
Meanwhile, chop the bag of Mint Aeros (except for 10 balls that you will use as decoration) and add half to the whipped double cream, along with the peppermint extract
When the cake has fully cooled, sprinkle the remaining chopped Aero Balls on top of the cake, then spread the cream evenly on the cake - I took 3 tbsp of the cream mixture to one side to use as decoration
Roll the cake from one of the thin ends until it looks like a swiss roll then decorate with the remaining Mint Aero Balls and cream mixture

Mint Aero Chocolate Swiss Roll

Caramel, Vanilla & Chocolate Nut Cake

My chosen featured bake for this week has left me yearning for buts, caramel and vanilla – 3 Flavour Eclair Cake from Winnie’s Blog

Bake of the Week Entries

1. If you fancy a change from normal chocolate cupcakes, these roasted Strawberry Chocolate Cakes sound so intense and dreamy from Tin & Thyme

2. Carrot Cupcakes with Orange Icing from Nic’s Bakes

3. A mega post from the Free From Fairy containing some wonderful Chocolate Tahini Cookies that just ooze with goodness.

4. Dark, squiggly and completely tantalising, Dulce de Leche Brownies from Maison Cupcake – A warm welcome to the Bake of the Week gang!

5. Bringing back memories of my summer hols with her Mojito Cupcakes is Mummy Whiskers – Just in time for my next holiday! Yay!

6. Gearing up for the 4th July festivities is A Strong Coffee with American Flag decorated Cupcakes

7. Red Velvet Tiramisu Brownies from The Not SO Creative Cook

8. Love these Ramadan Themed Cut Out Shapes Sugar Cookies from The Not SO Creative Cook – Lovely to have you back!

Bake of the Week

9. Summery and light, Asparagus & Pesto Puff Pastry Tart from Julie’s Family Kitchen

10. Jibber Jabber Uk shared with us a fantastic Summery Strawberry & Cream Victoria Sponge

11. I would never have thought of using a slow cooker for Bread & Butter pudding nor strawberries – Baking Queen 74 has excelled with her Brioche Strawberry Pudding

12. Wonderful Plum Sugar Cake – Great for using up plums from Winnie’s Blog

13. Low Carb Courgette ‘Pasta’ Lasagne from Claire at Six Degrees of Harmony

14. Just delightful and so perfectly up my street, Gin & Tonic Cake from Truly Madly Kids

15. Recreating Mum’s Apple Pie with Spiced Wholemeal Pastry this week was Searching for Spice – This is my Mother-in-Law’s favourite dish. I might treat her!

Slice of Mint Aero Chocolate Swiss Roll

Normal rules apply for Bake of the Week – Up to 3 posts per baker. No theme – all welcome – they don’t have to include a recipe, just a post about a bake whether it be sweet, savoury, small, large, decorated, disaster, slow cooker or oven. Please include the badge to spread the word in your post and if you get chance visit some of the other entrants to admire their bakes.

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I’m so pleased to be able to join in with one of my favourite linkies this week – The theme for #thegallery is CAKE – How perfect! Click the badge to see what other people are entering.

Sticky Fingers Photo Gallery

Rainbow Pinwheel Cookies

Rainbow Pinwheel Cookies

These are not quite the perfect look that I was after but they have gone down so well with the kids. It was definitely time to put the Baker perfection in me aside – we had such great fun assembling these cookies that I decided to show them anyway. I will make them again for nicer photos but for now, embrace the mother in me!

A sugar cookie recipe that I have used time and time again – just made a little more child friendly with oodles of gel food colourings! Warning: Liquid food colourings will not work for this recipe – someone comes along and steals all the colour the minute they go in the oven.

Tips for making them look better (Now, there’s a catchy title!)
* Separate the dough into 1/3 and 2/3 – Only colour the 1/3 – I think the coloured sections of my cookies are a little too thick
* Make sure all the coloured sections meet up – I had small gaps which seemed to grow in the oven
* Don’t be frightened of using a rolling pin to flatten down the different sections in the cookies
* Experiment with different flavours – Lemon, Lime and Orange Zest all work really well in these cookies. Use the zest of at least 2 x whatever fruit.

Rainbow Pinwheel Cookies

Serves 12-14
Prep time 2 hours, 20 minutes
Cook time 10 minutes
Total time 2 hours, 30 minutes
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Serve Cold
Occasion Birthday Party, Casual Party
Bright Rainbow Pinwheel Cookies - Perfect for Children to help bake and for birthday parties


  • 250gg Plain Flour
  • 1/2 teaspoon Baking Powder
  • 1/8 teaspoon Bicarbonate of Soda
  • pinch Salt
  • 140g Butter
  • 170g Caster Sugar
  • 1 Medium Egg
  • 1 teaspoon Vanilla Extract (See post for alternative flavourings)
  • Gel Food Colourings (Red, Orange, Yellow, Green, Blue, Violet)


Line 2 baking trays with baking parchment
Using an electric mixer, whisk together the butter and sugar until well combined and fluffy
Add in the egg whilst still mixing and then the vanilla
Stir in the flour, baking powder, bicarb & salt
Bring together in a large ball of dough and double wrap in cling film. Place in the fridge for 1 hour
After 1 hour - remove from the fridge. Slice the dough in half - keep one half in the fridge and split the remaining half into 6 even pieces.
Colour each of the six small pieces with the gel colour
Roll out the uncoloured half to around 1/2 a cm thickness in a rectangle shape
Roll each colour into long thin sausages and line up - Take care to make sure each colour touches the one next to it or you will get gaps in the colour like I did. You will need some extra flour to cover your hands as the dough can get very sticky
Lightly roll over the coloured sausages to make sure even - Roll the dough widthways until you get a long thick sausage
Place in double cling film again and freeze for 1 hour
Meanwhile preheat the oven to 160C. Remove the dough from the freezer and cut into 1cm slices with a sharp knife
Arrange on the baking sheets and cook for 10 minutes - Check after 5 minutes. You may need to turn them for an even bake in the oven

Rainbow Pinwheel Cookies

Whilst we are having a colourful week, I thought I would choose Alida from My Little Italian Kitchen as this week’s featured baker – This week she has shared her Tomato, Mozzarella & Basil Puff Pastry Tart in wonderful Italian colours.

Tomato, Mozzarella & BAsil Tart

We are starting this week off with an abundance of cookies and cupcakes – One can never have too many!


1. These Double Chocolate Tahini Cookies even help you climb up mountains (week almost according to the Free From Fairy)
2. Its been the week for Minions (My kids are uber excited about watching the Minion movie next week – will you be watching it?) ET Speaks from Home came up with these brilliant Steamed Sweet Corn Cakes decorated as minions.
3. More biscuit loveliness and a huge Happy 80th Birthday to Lancashire Food’s friend – Cranberry & Citrus Cookies

4. These Blondie Cupcakes from Lemon & Lime Thyme are just perfection – The purple Blackcurrant Buttercream with those pretty flowers are too cute!
5.  In answer to Truly MadlyKids’ question, Yes! Real men do eat cupcakes – At least they all disappear very quickly in this house and it certainly isn’t me and the kids that eat the most! Father’s Day Cupcakes looking wonderful.
6. Practically so healthy they couldn’t be enjoyable – but I bet they are! Winnie brings us Chocolate Chip Oat Banana Cookies
7. Making a perfect and very kind gift this week are these Golden Syrup Ginger Cupcakes from Eating Enhanced
8. Baking her way through a broken freezer is the Gluten Free Alchemist with Strawberry Crumble Muffins – Doesn’t look too much of a hardship to eat these to me!
9.  Bringing back memories of a recent visit to the US with beautiful Red Velvet Cupcakes is Nic’s Bakes – Does anyone else really fancy some Cream Cheese frosting after reading this post?

Lets move onto Breakfast and Bread Products – Perfect way to start the weekend!


10. Extremely beautiful Mini Chocolate Stuffed Vanilla Bean Brioche from Domestic Gothess
11. I wish Truly Madly Kids was in our house every morning to provide us with Lemon Breakfast Pancakes
12. Are they bread rolls or are they barm cakes? The discussion is endless – Cheese & Herb Bread Rolls from Baking Queen 74
13. I cannot believe I’ve never made Baba Ganoush – Will rectify very soon after seeing Petite Raisin’s fab pictures
14. I have to admit my Slow Cooker is stashed away for the summer – Hijacked by Twins is clearly making the most of hers though with this Slow Cooked Pork in Cider
15. Dream Baker is even tempting me into making Homemade Croissants which take a whole 3 days to come to fruition – They actually look and sound worth the effort though! Read her post!
16. Hoping the picnic weather makes a return soon – Hijacked by Twin’s Cheese & Onion Quiche is perfect for picnics
17. Domestic Gothess is making bread special with her Pain a la Creme – Otherwise known as Double Cream Bread Rolls. How decadent do they sound?


18. I wish I hadn’t demolished that Chocolate Orange quite so viciously last night after seeing these Chocolate Orange Cheesecake Brownies from Giraffes Can Bake. Never mind, a good excuse to go buy another!
19. One of the most perfectly formed Strawberry Pavlovas I’ve ever seen – I’d be proud of this one if I were FarmersGirl Kitchen
20. I love how Mummy Mishaps has embraced the Piñata Cake and comes up with more and more extravagant ideas – Her Strawberries & Cream Piñata Cake is excellent
21. Caramelised White Chocolate & Macadamia Nut Ice Cream from Giraffes Can Bake – I dare you to look at these photos without yearning for some! Stunning!
22. Cloud Jellies featured on Kidgredients this week can bring all sorts of health benefits – I will never look at gelatin in the same way again (Although we do tend to use more of it on Millie’s hair than in cooking in this house!)
23. This Cashew & Almond Praline on top of Almond Cake sounds just divine from Kirsty at Hijacked by Twins
24. Chocolate Hazelnut Mousse Cake on a super rich Hazelnut Crust – Perfect for Chocolate Loving Fathers out there this Father’s Day weekend – Winnie’s Blog

Many thanks to those of you who volunteered to cover #Bakeoftheweek during our summer holiday – I still need a couple more, so if you are tempted, please shout.

Please add the badge to your post when entering so we can spread the word and more bakers can find us and join in. I love the variety of bakes – all welcome! I’m going to try to be earlier next week in posting – These Wednesdays just keep speeding up!


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Tasty Tuesdays on

Lime Charlotte Cake #Bakeoftheweek

Lime Charlotte Cake

I’m surprised that there haven’t been Charlotte cakes popping up everywhere with the arrival of Princess Charlotte. (Did you see those pictures last weekend? How cute?!)

I’ve taken inspiration for this week’s Lime Charlotte Cake from Baking Heaven magazine. You may have seen my recent post about being a ambassador – I’m loving it!

I only made the cake in the recipe – There is a section for some filling containing condensed milk and limes. We had so much cake going on in the kitchen though that I just couldn’t justify so much sweetness. So I opted for whipped double cream with the zest of 2 more limes in it instead!

We have had the ladyfingers in the kitchen cupboard for ages. They really needed using up so I decided not to make my own. The girls were delighted – they love them!

Lime Charlotte Cake Above View

Cake Ingredients:
115g (4oz) Butter, Softened
115g (4oz) Caster Sugar
2 free range eggs
115g (4oz) Self Raising Flour
1 tsp Baking Powder
1tbsp Buttermilk or Sour Cream
Grated Zest of 2 Limes

Preheat the oven to 180C and line a 6.5 ” cake tin with baking parchment – I only had a 7″ so did it in this. It was quite a shallow cake though and took a LOT of strawberries and grapes to fill it so I would definitely recommend a 6″ or even a 5″ next time.
Using an electric mixer, whisk the butter and sugar and gradually add the eggs until they are well whisked
Add the lime zest and fold in the flour, baking powder and the buttercream
Pour into the cake tin and bake for 20-30 minutes. (After 20 minutes the cake was still very wobbly but starting to turn golden on top so I turned it down to 160C and carried on cooking for a further 15 minutes)

To Assemble:
When the cake has fully cooled place on a flat plate or cake stand
Spread half of the double cream (I used a 284ml tub whisked until very thick) on top of the cake
Use the rest of the cream to dot on the bottom of the ladyfingers and stick around the sides
Secure with a ribbon
Fill in the centre with plenty of strawberries and grapes and sprinkle with icing sugar to finish
Eat immediately

Lime Charlotte Cake

I have to choose these Cherry Lamingtons from Domestic Gothess as my featured Bake of the Week – They are so well done. Hannah makes them look so easy. I first heard about the Australian Lamington when I first started blogging. I read tons of Australian baking blogs (and still do) I’ve never tried them with Cherry jam – I bet they tasted incredible.

I’m always intrigued by the combinations that other bakers come up with – Some prefer using classic combinations and others like just having a go and seeing what works. I’ve got a post coming up in the next couple of days that tests preconceived ideas of taste combinations – Watch this space! So lets celebrate Combinations!

Bake of the Week combinations

1. Combining 2 of my most favourite flavours – Marzipan & Cherry Scones from Hannah at Domestic Gothess

2. Making good use of what is in her cupboards to produce a magnificent Chocolate & Cherry Cake is Jenny from Mummy Mishaps

3. I would love these Roasted Mediterranean Vegetables with Bulgar Wheat & Feta for a summer’s evening sat outside – Snap Happy Bakes

4. A warm welcome to Eating Enhanced who joins us with Maple & Banana Cake – Welcome to the gang!

5. A lovely combination of rhubarb & almond in Lancashire Food’s cake

6. Making good use of perfectly ripe fruit with her Peach & Rhubarb Upside Down Cake is Janice from Farmersgirl Kitchen

7. Carrot & Almond Cake – Perfect for Coeliacs too from My Little Italian Kitchen

8. These Chocolate Coffee Cardamom Biscuits from Domestic Gothess take just 10 minutes to cook

9. I love Truly Madly Kids description of her Strawberry & Rhubarb Crumble as a Heavenly Summer Crumble – Sure looks like it to me!

Bake of the week

10. Stunning Fraisier from Patisserie Makes Perfect – Definitely perfection!

11. One of the first ever cakes I decorated was a Swedish Princess Cake in a uni job in a cake department – Bringing back happy memories is Lili’s Cakes

13. I’m loving these Mini Mango Charlottes from The Dream Baker – perfect for using up store cupboard ingredients

14. Utterly beautiful Peach Custard Pie from Petite Raisin – Super quick to make too

15. Creating Slow Cooker masterpieces is Lucy from Baking Queen 74 with her fantastic Blueberry Madeira

16. Brilliant way of sneaking carrots into bread – A Spiced Carrot Soda Bread that even non-veg lovers will enjoy – The Sneaky Veg Blog

17. Great tutorial with an alternative way of producing the ever popular Chocolate Pouring Cake from A Strong Coffee

If this recipe has got you in the mood for more Lime bakes try some of my favourite bloggers’ recipes too:

Matcha & Lime Cheesecakes from Rough Measures
Mini Amaretti & Lime Cheesecakes from Penne For Your Thoughts (Cor!)
Lime Coconut Drizzle Cake from Jen’s Food
Lime Pistachio Cake with Chocolate Shards from Tin & Thyme (I’ve made this, its blissful!)
White Chocolate & Lime Shortbread from Bake of the Week regular Baking Queen 74
Easy Iced Lime Cake from Fab Food 4 All

Thanks as always to everyone who visits all the other bakers – Its lovely to see that you have beaten me to it when I visit all your blogs. You really are a talented bunch and I thank you so much for sticking with me – especially this week and last week when life has definitely got in the way! There’s no theme as usual – All posts will be commented on, tweeted (if I know your twitter profile) and google+ed – And not forgetting our Bake of the Week Pinterest board which at time of writing has an enormous 48K followers! There’s no theme – all bakes are welcome.

I’m currently planning for my summer break – If you would be interested in hosting Bake of the Week for a week in the summer, please let me know. I would be ever so grateful.

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Brilliant blog posts on

Ultimate Chocolate Birthday Cake with White Chocolate Frosting #Bakeoftheweek

Ultimate Chocolate Birthday Cake with White Chocolate Frosting

It feels like AGES since the last #Bakeoftheweek – As suspected, half term was crazy busy with Millie’s England swimming training. This week is all about Violet – My lovely, kind, crazy, extreme, beautiful girl is now a very grown up 9! How did those years disappear so quickly? The baby that arrived in less than 1.5 hours has turned into a stunning young lady that makes us so proud and makes us tear our hair out in equal measures.

I couldn’t share this week’s #Bakeoftheweek before the birthday girl had seen her own cake, could I? She had a full on day, plenty of sweets after school, a special pick up by her cousin, followed by the opening night of Wicked at The Lowry. Violet is amazing to go to a show with – she gets completely stuck in, laughing heartily and clapping like mad. Love it!

And so back to the cake. A rich chocolate cake with melted dark chocolate (use milk chocolate if you like – totally not precious here!) I split the mixture into 2 cake tins and then sliced them in half making a 4 tier cake. Filled in with plenty of white chocolate frosting and completely covered in approximately 34 Kit Kat fingers, One bag of Aero Mint Balls, One bag of Maltesers and One bag of White Chocolate Buttons. I MAY have bought some spare chocolate packs just to make sure we had enough – I’m sure you understand!

Ultimate Birthday Cake


Ultimate Chocolate Cake with White Chocolate Frosting

Serves 10+
Prep time 1 hour
Cook time 45 minutes
Total time 1 hour, 45 minutes
Meal type Dessert
Misc Child Friendly, Serve Cold
Occasion Birthday Party, Casual Party
Ultimate Chocolate Cake - Easy to decorate but with the WOW factor - Chocolate Sponge Cake with White Chocolate Frosting decorated with various chocolates - A true Showstopper!


  • 300 + 220g Butter
  • 300g Soft Dark Brown Sugar
  • 6 Eggs (Separated)
  • 2 + 1 teaspoons Vanilla Extract
  • 300g Self Raising Flour
  • 200g White Chocolate (Melted)
  • 350g Icing Sugar
  • 100g Dark Brown Chocolate (I use 85% cocoa and melt at 10 second intervals in the microwave)
  • 2 tablespoons Double Cream


Chocolate Cake
Preheat the oven to 160C and line 2 x 8" cake tins with baking parchment
Using an electric mixer on a medium setting, whisk the first lot of butter and dark brown sugar together until pale and fluffy
Add in the egg yolks and 2 teaspoon of vanilla extract gradually until fully combined
Stir in the melted dark chocolate
Fold in the flour, until just coming together
Whisk the egg whites until you have stiff peaks and fold into the cake mixture gently to keep as much of the air as possible
Separate the cake mixture between the 2 tins and bake for 45-55 minutes until a skewer comes out clean
Once cooked, remove from the oven and leave to cool on a wire rack. When cool, cut the cakes into 2 halves - If you are not confident about slicing the cakes in half (across) then it is fine to leave as 2 whole cakes
White Chocolate Frosting
Meanwhile, melt the white chocolate at 10 second intervals in the microwave and leave to cool slightly
Mix together the remaining butter and the icing sugar in an electric mixer and add the white chocolate and remaining vanilla.
Add in the double cream. If the frosting is not as stiff as you would like or it is a particularly hot day, you may need to add more icing sugar
Stack the cooled cakes, spreading a layer of frosting between each layer and fill in any gaps with remaining frosting
Stick Kit Kats around the sides of the cake until you meet up - You may need to add extra frosting to help a couple of them stick - this cake is perfect for disguising any lumps and bumps in cake (I also turn the top tier of cake upside down for a flatter surface)
I made 6 segments and separated them with matchmakers but just us whatever you have - Extra Kit Kats will do but they will be thicker
Fill in the segments with whatever chocolates you prefer and consume within 2 days - Keep in the fridge if you have room!

Supreme Chocolate Birthday Cake White Chocolate Frosting

Princess Castle Cake

So many wonderful bakes once again for this week’s #Bakeoftheweek – I have to give a special mention to Eileen from ET Speaks From Home with Princess Castle Cake – I know that this will have taken forever and she has done such a great job. Lucky little girl!

Baked Asparagus

I also want to mention Herbs, Spices & Tradition with Baked Asparagus – I love that this is entered into #Bakeoftheweek – completely the spirit of the linky that anything baked is valid …and I don’t eat enough Asparagus, so thanks for the reminder!

For the first time ever, we have enough Cheese related entries to have their own section! So I present to you the Cheesy Bites …

Cheese Bake of the week

1. Paul’s Food World with Ultimate Cheese Scones
2. Baking Queen with Feta, Pepper & Courgette Filo Pie
3. Jen’s Food with Wholemeal Stilton & Broccoli Pasties

We move on now to the individual portions – For people like me that just don’t find it easy to share!


4. Hijacked by Twins with Muesli & Chia Seed Morning Buns
5. Paul’s Food World – Chocolate Rolls
6. Julie’s Family Kitchen with Chocolate & Cashew Buckwheat Cookies
7. Kidgredients with Cacao & coconut seedy bliss balls
8. Snap Happy Bakes with Mexican Veggie Burgers
9. The Dream Baker with Homemade Char Siu Buns
10. Misplaced Brit with Caramelised Cherry Tomato Tarte Tatin
11. Nic Bakes with White Chocolate & Strawberry Cookies
12. Lemon & Lime Thyme with Chocolate Biscuit Scones & Vanilla Glaze
13. Winnie’s Blog with No Bake White Chocolate & Strawberry Marshmallow

And the more substantial bakes – Perfect for showpieces!

Bake of the week

14. Domestic Gothess with White Chocolate, Passion Fruit & Coconut Layer Cake
15. My Little Italian Kitchen with Moist rich chocolate Pie
16. ET Speaks From Home with No Bake Chocolate Tarts
17. My Little Italian Kitchen with Strawberry Crumble Recipe
18. Hijacked by Twins with Chocolate Mint Cake
19. Mummy Mishaps with Choco Aztex Spiced Tea Cake with Blackberry Cream
20. Truly Madly Kids with Banana & Pecan Cake
21. Baking Queen with Zebra Striped Vanilla & Chocolate Cake
22. Petite Raisin with Pistachio Pavlova with Strawberry& Rhubarb Cream
23. Winnie’s Blog with Chocolate Mousse Cake on Hazelnut Crust

Thanks so much once again for your entries into Bake of the Week – Hopefully next week’s #Bakeoftheweek will be bang on time next Tues/Wed! There’s no theme so get spreading the word when you see someone baking online. Have a great week!

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