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 Feta, Pepper & Courgette Filo Pie – 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 Wholemeal Stilton & Broccoli Pasties
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 Chocolate & Cashew Buckwheat Cookies
5. Paul’s Food World – Cacao & coconut seedy bliss balls
6. Julie’s Family Kitchen with Mexican Veggie Burgers
7. Kidgredients withHomemade Char Siu Buns
8. Snap Happy Bakes with Caramelised Cherry Tomato Tarte Tatin
9. The Dream Baker with White Chocolate & Strawberry Cookies
10. Misplaced Brit with Caramelised Cherry Tomato Tarte Tatin
11. Nic Bakes with White Chocolate & Strawberry Cookies
12. Lemon & Lime Thyme with White Chocolate, Passion Fruit & Coconut Layer Cake
13. Winnie’s Blog with Moist rich chocolate Pie

And the more substantial bakes – Perfect for showpieces!

Bake of the week

14. Domestic Gothess with No Bake Chocolate Tarts
15. My Little Italian Kitchen with Strawberry Crumble Recipe
16. ET Speaks From Home with Chocolate Mint Cake
17. My Little Italian Kitchen with Choco Aztex Spiced Tea Cake with Blackberry Cream
18. Hijacked by Twins with Chocolate Mint Cake
19. Mummy Mishaps with Zebra Striped Vanilla & Chocolate Cake
20. Truly Madly Kids with Pistachio Pavlova with Strawberry& Rhubarb Cream
21. Baking Queen with Chocolate Mousse Cake on Hazelnut Crust
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!

Casa Costello
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Baileys Chococcino Cheesecake Cake

Baileys Chococcino Cheesecake Cake

It’s been Nanna Val’s birthday this weekend – A pretty significant 65 on the 1st May. Now Nanna Val is rather partial to a tipple of Baileys – She rarely drinks it neat but a cup of coffee just isn’t the same without some. In honour of the birthday girl, I decided to make a substantial cake – We are off out for the day tomorrow, so this is joining us.

A triple Chococcino Cake (Coffee & Chocolate) with luxurious Bailey’s cheesecake sandwiched between – Topped with a soft Bailey’s frosting, made into pretty roses. Definitely not one for the kids – although they’ve been hinting about a slice of the cake all day!

Piped Roses on Baileys Cheesecake Cake


Baileys Chococcino Cheesecake Cake

Serves 8+
Prep time 2 hours, 30 minutes
Cook time 1 hour
Total time 3 hours, 30 minutes
Meal type Dessert
Misc Serve Cold
If you like a really strong Baileys taste, feel free to substitute one of the teaspoons of milk for Baileys in the Rose frosting


  • 8 + 3oz Butter
  • 8oz Caster Sugar
  • 2 + 1 + 1 teaspoons Cocoa Powder
  • 4 Large Eggs
  • 3 tablespoons Vanilla Extract
  • 10oz Self Raising Flour
  • 2 teaspoons Baileys Irish Cream
  • 100ml Double Cream
  • 250g Soft Cream Cheese (Full Fat)
  • 150g Melted Chocolate (I used half white/half milk chocolate)
  • 2 TBSP + 10oz Icing Sugar
  • 2oz Milk


Preheat the oven to 160C and line an 8" Cake Tin with Baking Parchment
Using an electric mixer, whisk the 8 oz of butter and the caster sugar until pale and fluffy.
Add the eggs one at a time and 1 tsp of the vanilla extract
Reduce the mixer to a slow speed and add the flour and cocoa powder, one spoon at a time
Pour into the cake tin and bake for 55-60 minutes until a skewer comes out clean - remove from the oven and allow to cool fully
Baileys Cheesecake
Using an electric mixer on a medium speed, whisk together the cream cheese and the double cream until they start to thicken
Add the Baileys and 1 of the remaining teaspoons of cocoa powder and the 2 TBSP of icing sugar and mix through thoroughly. Stir in the melted chocolate which should be cool by now.
To Assemble
Cut the cake into 3 even layers - this can be quite tricky to do so just do 2 if you are not confident
Re-line the cake tin with fresh baking parchment and place the bottom cake layer at the base of the tin
Scoop half of the Baileys Cheesecake on top of the first cake layer and smooth out evenly
Add the middle cake layer and repeat with the remaining cheesecake
Top with the top cake layer and place in the fridge for 2 hours
To Decorate
Using an electric mixer, whisk the remaining butter, icing sugar, cocoa powder and vanilla extract until well combined
Add the milk a splash at a time - if the frosting is getting too runny, then add a couple more tbsp of icing sugar
Scoop into a piping bag with a star nozzle and pipe roses on top of the cake (I use a Wilton 2D nozzle for mine)

Making a Chococcino Cake

If you fancy having a go at piping your own roses, its a lot easier than you think – I’ve produced a super short video showing you how (Its only 8 seconds long!)

If this recipe has whetted your appetite for more Baileys recipes then why not try some of the recipes over at the Bailey’s website

Disclosure: This is a sponsored post. This recipe uses just under 2 units of alcohol in this recipe. The NHS recommends that you do not regularly exceed 3-4 units for men and 2-3 units for women a day.

Bailey Chocolate Coffee Cake

The Gang at Nanna’s Birthday Meal

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Minion Birthday Cake & Party – Bake of the Week

minions birthday cake despicable me

Well, its a bit of a different Bake of the Week from me this week. I hadn’t realised how long it had been since I did a properly decorated cake until Tara said ‘Wow Mummy, did you do that ALL by yourself?!’ Bless her! We had our crazy happy week last week, when Tara & Dermot celebrated their birthdays on the same day.

There was no question that the theme of Tara’s party was going to be Minions – She’s mad on them. Her nursery bag has to be Minion, her favourite t-shirt is her Minion one (That has to be washed and ironed in lightning quick speed).

minion birthday cake


It was rather strange to get back into my sugarcraft drawers and I was a bit apprehensive that I might have forgotten how to do cake decorating. I think the results were ok? In fact, I really enjoyed an afternoon of creating Creme Egg Minions So much so, we started talking about maybe taking orders for some cakes after Tara starts school in September and saying YES to a possible wedding cake in November!

kevin minion creme egg cake topper

giant minion


The party itself was a real traditional one in our church hall which is a lovely, light, clean and spacious place. We were gifted some Minion party supplies courtesy of Party Bags & Supplies and added to the rest ourselves. That giant Minion balloon has been everywhere that Tara has this weekend – It even went strapped in the car to Manchester for synchro practice!

minions party supplies

minion party bags

Ready made party bags from Party Bags & Supplies

homemade minion party bags

Homemade Party Bags made by Millie

Tara 4th birthday party

I love a 4th birthday party, its great to see children dressed in their party gear – Girls wearing their party dresses and the boys with their little body warmers on. Too cute!

Tara was wearing a gorgeous yellow dress and navy card from Next – It wasn’t intentional that she matched the Minion colour scheme but rather fitting! Even Violet was colour co-ordinated, also wearing a yellow top and cardigan from Next.

For the entertainment, Tara chose Fran from Jo Jingles, Warrington. We attend Fran’s class every Monday and Tara just loves it. It has really brought her out of her shell and she talks about Jo Jingles all the time. Fran has amazing control of a large group – All the parents were marvelling at how she gets them to join in and keeps them contained!

jo jingles warrington 4th birthday party

jo jingles birthday party

older siblings at birthday party

Older sister, Violet with her mates, cousin & a HUGE handmade Minion!

So many amazing creations entered for our previous Bake of the Week – One flavour combination really stood out for me as a must to try …Apricot Cheesecake with Amaretto Caramel. This sounds just too incredible and right up my street from a newcomer to the Bake of the Week family, Giraffes can Bake

apricot cheesecake amaretto caramel

chocolate bakes

1. Pretty Triple Chocolate Hidden Heart Cake from Mummy Mishaps
2. Perfect pastry from Winnie with her Chocolate Halva Tart
3. Goodness me, these Red Velvet Brownies with Oreo Cream Cheese look tasty – Domestic Gothess
4. This Chocolate Chip Layer Cake is certainly the ultimate as its name suggests from Giraffes Can Bake
5. Classic combination of strawberries & White Chocolate from Baking Queen 74
6. A warm welcome to Mrs B’s Kitchen with her stunning Raspberry Cheesecake Brownies
7. Introducing us to Milano Cookies with her Chocolate Cake is Dream Baker
8. I can’t get enough of cheesecake brownies – one of the best inventions ever! Jibber Jabber Uk
9. A very pretty Flourless Chocolate Orange Cake & another warm welcome to Chardonnay & Samphire
10. Looking simply heavenly …Mars Bars Stuffed Salted Caramel Blondies from Baking in Pyjamas
11. The crazy for Salted Caramel is still as popular as ever with these brownies from Baking in Pyjamas

small bites morsels

12. If you are trying to be healthy with your baking, try these Blueberry & Orange Muffin Bars from Tales from the Kitchen Shed
13. Super pretty Marshmallow Flower Cupcakes from Searching for Spice
14. If you are still feeling romantic, try these Pink Velvet Lofthouse soft cookies from Baking Chocolatess
15. Super cute Heart Oreo Sandwich Cookies again from Baking Chocolatess
16. I really fancy trying these Pineapple Cookies from Dream Baker – They are dairy free too!
17. We have got in the habit of buying Peanut Cookies for after training, I’m going to try making these from Dream Baker
18. These Lemon Velvet Squares from Baking in Pyjamas would be perfect to fit in with the yellow theme at Tara’s party

bake of the week

19. Tempting me away from my classic lemon & sugar with her Nutella Spelt Pancakes is Baking Queen 74
20. Adding Cranberry to the classic combo of Maple & Pecan in her cake is Jen’s Food – A warm welcome to you too!
21. Tasty looking Chinese Chicken Pie (but also make sure you check out those super cute Tunnocks Teacakes Sheep!) from Foodie Quine – Welcome!
22. I can’t resist a good Orange Sponge Cake & this from Snap Happy Bakes looks very tempting – a warm welcome to you too!
23. Loving these Lentil Stuffed Peppers from Herbs, Spices & Tradition
24. For the vegans amongst us, we have Valentines Vegan French Toast from the Free From Farmhouse
25. A comforting, gluten free Prune & Raisin Loaf from Lancashire Food
26. Much underused Grapefruit is added to this Honey & Almond Cake from Chocolate Log Blog and a Happy Bloggiversary to you!
27. Apple & Almond perfect pairing with My Little Italian Kitchen’s Pie – Alida seems to love almonds almost as much as I do!
28. How beautiful is this Heart Swiss Roll from Winnie’s Blog? The decoration is so clear.

Huge thank you as ever to everyone who entered their bakes – I really appreciate it and love finding all your blogs. The linky is open for this week’s #Bakeoftheweek – Feel free to tweet me @CasaCostello to let me know you have added your link and I will retweet.

Casa Costello
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Chocolate Piñata Cake

chocolate piñata cake
EDIT: The story behind the Chocolate Piñata Cake …Maybe not the neatest or best decorated cake I’ve ever made but certainly one of the quickest. I’d made the cakes on Friday morning (2 shallow and one deep in case you are interested) then I had 15 minutes to decorate on the Friday afternoon before we went out to celebrate Millie turning 12. It was at this point I discovered I had no icing-sugar – so I used powdered Fondant Icing (I’m thinking its nearly the same) to make the buttercream.

I cut out a circle in the middle of the deep middle tier and poured the chocolates in – Warning! This type of cake used LOADS of sweets. I used 2 packs of Mint Aero Bubbles, 2 packs of maltesers, 1 pack of Chocolate M& Ms and 2 packs of White Chocolate Buttons. To decorate around the outside I used Maltesers, More White Chocolate Buttons and a packet of Jelly Babies. This is not the cake for dieters!

Next time I make a Piñata cake, I will think more about the outside decoration but for such a quick cake, I’m rather chuffed!

There’s still some left in the fridge – want some?

Tractor Cake & Rice Krispie Treats Tutorial


I’ve come out of retirement AGAIN! My brother-in-law was 40 last week so out came the sugarcraft equipment. Since I last did a ‘proper’ cake, our one and only sugarcraft shop in St Helens has closed so it was a bit of a challenge to get the stuff. (Obviously if I was properly organised I would have ordered online!).

My brother-in-law is tractor mad – collects them in fact! My brief from my sister-in-law was pretty specific to the tractor but everything else was left to me – A Ford 7810. I mentioned to my mother-in-law that I was doing his cake and she produced the little ornament (pictured) that was used on his christening cake nearly 40 years ago. So that is why it is there! I’ve forgotten to ask what they thought when they saw it on the board.


I knew that I wanted the tractor to be edible as the kiddies would be likely to want a bit so I used Rice Krispie Treats. I’m not sure how many UK cake makers use these but I love them. They are so malleable and cheap and easy to make – plus they are a lot more delicious that pure icing. The recipe I use for making RK Treats is:


50g butter
200g Marshmallows (I use really cheap ones that are pink and white so that is why the picture is a little dark)
150g Rice Krispies (any brand)
Oil for covering your hands.

  1. I melt the butter in a large pan and add the marshmallows to it.
  2. Keep stirring REALLY well until melted.
  3. Take off the heat and add the Rice Krispies.
  4. Stir quickly to ensure that the RK are equally covered.

I tend to be a little impatient and want to start modelling before the RK Treats have cooled enough but it is best to wait for 1-2 minutes. Make sure you cover your palms in oil and squeeze together REALLY hard!! I cannot stress how hard you want to get the model.

I allow to set fully in shape and then brush with edible glue before covering with sugar paste. I have never managed yet to get away with only covering once so be prepared for double layers.

how to make models with rice kris pies

Ombre Ruffle Cake Tutorial

[col3][/col3] ombre ruffle cake

This is the best Ombre Ruffle Cake I’ve ever made – Ok, I’ll be honest – Its the first Ombre Ruffle Cake I’ve ever made. (I need to do a tutorial so I remember it too!)

I’ve had my eye on Ombre cakes for a while. I love that buttercream ruffle cakes are so ‘in’ – much as I love sugarcraft, fondant isn’t always the most appropriate.

My lovely niece, Becky was 18 yesterday and was having a small gathering. I was tempted to do a novelty scene taking into account all her skills and hobbies but thought a slightly trendier, simple-looking cake was maybe more appropriate. What do you think? Should significant birthday cakes always be fondant/sugarpaste?

I say ‘simple-looking’ when I describe making this cake as I think it is quite deceiving. I thought it would be quicker than it was. I have followed various You Tube videos of how to make an Ombre cake and all of them have said have your different colours of buttercream all ready made up.

I didn’t want to be left with loads of buttercream leftover in various shades of pink or even worse, run out of a certain colour half way through and have to try and match some up. I did each colour one at a time then, starting with the darkest colour (bottom).

how to smooth buttercream professionally

My first job, though, was to decide which tool to spread the ball of icing with. I tried my small pallet knife (too pointy & thin), then my spatula’s handle (too wide & clumsy) then came across my 2yo’s princess knife (just right). See? Specialist, expensive tools are not always necessary.

how to make a buttercream ombre cake

To pipe, I cut the disposable piping bag in a straight line – about a 8mm wide hole should be plenty. (I had first covered the cake in a thin layer of buttercream to straighten up the edges and allowed it to harden slightly) I piped one blob side on, so you get a vertical blob, and then flattened and spread one side to the right using the princess knife. It is very important to scrape the knife clean AFTER EVERY BLOB!

The whole Cake!

You soon get in the swing of judging how far apart to pipe each blob. The tricky bit is the last blob of each colour. I always made sure I finished at the same place at the back of the cake of if it wasn’t so neat it didn’t matter so much. I also angled the last blob in to the centre slightly for lack of anywhere else to go really.

Top View

Top View

I have seen some Ombre cakes where 2 or 3 layers/lines are in the same colour. I know this probably makes life a lot simpler and the cake quicker to make but I thought if I’m going to do an ombre cake, I might aswell do it properly and make the colour different every time – why make things easy for myself??

Tatty Teddy/Me to You Birthday Cake: Cake of the Week and a rare family photo

Tatty Teddy Me to You Birthday Cake

Please excuse the look and layout of the blog. It is sick. Very sick. A new flashy blog look will be up soon!

We had a lovely day yesterday. We held Violet’s 7th birthday party. We were brave and invited the whole class plus extra friend’s children. If everyone could have made it, we would have ended up with 55+ children but in the end, 40+ could come. (Still enough!)

As usual, time was of the essence this week. We only got back from being in London where Mil was at her last England Talent Squad, on Wednesday night. Obviously, I hadn’t started any party preparations or THE CAKE before we went – that would be far too sensible! So, all systems go and 2 very late nights, here’s what we ended up with.

A brave Dermot delivering the cake!

A brave Dermot delivering the cake!

My instructions were to make a 3 tier cake with mostly chocolate cake and a Tatty Teddy theme. I saw the ribbon in John Lewis’ on Oxford Street earlier in the week and thought immediately of the cake. When I got it home, I discovered it was Washi Tape though but decided to go with it anyway. Think I just about got away with it, although the ribbon isn’t as neat as I normally prefer. It was pointed out that I had only made 6 stars (never thought to put 7!) and Violet told me this morning that I should have put ‘Violet IS 7’! What a failure as a mother 😉

We took a moment at the end of the party to have our picture taken by our lovely friend, Cara. Amazingly, we are all looking the same way and smiling – what a professional!

The Costello Family

Scooby Doo Cake – Cake of the Week

Why did no-one tell me about the joys of plastic figures earlier? I spent years of my life that I will never get back making teeny sugar figures and now I discover how brilliant pre bought figurines are.

I temporarily came out of retirement to make little Hugo’s cake – He’s special enough to me that it was worth it! Actually I really enjoyed having a potter and Cara (Hugo’s mum) is a dream to cake for (its a verb you know!) – She gives me complete freedom and even went and bought the figures to put on the cake.

Cake purists among you are probably shouting at the screen about a non-edible medium being used – Sterilise the figures with alcohol (vodka or gin). It will evaporate. Also if you are using sugarpaste to stick the figure to the cake, the blob with come off on the feet of the character so the plastic won’t ever touch the cake.

I think I may start the odd session of pottering about with marzipan/sugarpaste but am definitely not about to start the business up again. The thought of taking orders and being responsible for wedding cakes still makes me quiver slightly. Could be something to do with how busy I am being Mum’s taxi.

For info, the Scooby Doo Characters are currently £6.99 at B&M – now try to convince me that homemade sugar figures are better!

Hope you like!

Ice Age Cake – Cake of the Week

I’ve got a confession – I’ve never seen Ice Age. In fact, there’s tons of children’s films I have never watched. I’ve never seen Shrek either but I can more or less repeat the script word for word thanks to my girls watching it on the iPad in the car behind my head.

Anyway, back to the cake. A joint cake for my niece, Phoebe (4) and nephew, Milo (1). Phoebe more than makes up for me not watching Ice Age – she loves it. I’d be surprised if she wasn’t approaching triple figures of the amount of times she’s watched them.

Phoebe and Milo have birthdays on 27th and 28th December so maybe consigned to a few more years of joint cakes. I will always stick by my promise never to get them joint birthday/Christmas presents though.

We had a busy week for Cake of the Week entries last week. Sadly Jackie who has been so loyal about posting pictures of her cakes isn’t able to join in for the time being – Changes to Facebook mean that she cannot share her pics (or we can’t look at them) We’ll miss you Jackie and hope you still visit often.


I have to draw your attention to some magnificent football cupcakes courtesy of ChouxChouxbedoo. Mr P, the creator reckons he isn’t creative! As an aside, does subbuteo remind anyone else of Joey from Friends?


Anyhoo, back to cakes. The lovely Jen from the Madhouse joined in for the first time this week with some delicious looking English summer cupcakes. I defy you to look at these and not fancy delving into some strawberries and buttercream!

And last but not least, I give you Angie from CakesPhotoLife with 2 amazing entries. I’ve had a passion for autumn cakes and autumnal colours for ages, so this cake is just up my street. Sadly, I can’t show a pic due to security settings but please hop on over there and look for yourself. Amazeballs! Angie’s other entry is just as tempting – a Millionaire Shortbread Chocolate Cake.

The link is now open for this week’s Cake of the Week. Fantastic to see so many new people joining in with us. Don’t know about you but the end of the Great British Bake Off has given me the urge to get my ovens on. I’m on holiday this week but look forward to seeing what you come up with and I’m raring to go as soon as I’m back!

The End of Aardvark Cakes – Part 2 inc the story of the first ever Cake

Well we are finally here, the last day of Aardvark Cakes. I’ve been working flat out for weeks now on orders that were placed before I made the decision to change my life (yep, a teeny bit dramatic!) Now I have finished, I’m having a reminisce about some of the cakes and invite you along for the ride. Its pretty safe to say I’ve been pants about photographing the cakes at points (notably during my 3 pregnancies) so there may be some gaps. I’ve done tons more cakes than I thought so this might end up being a 2 parter post.

It would be good to start with my first ever cake – I can’t find a picture though. There is one in existence so I will carry on the search but I will tell you a bit about it anyway…

The client was a friend of my Auntie’s and the cake was for her 18 year old daughter. I decided on silver stars on a white cake (fruit!) with star explosions. Sounds simple enough? Bear in mind, at this point I had never even covered a cake! It was 2001 and Youtube wasn’t as good as it is now so I had to make up how to stick the stars on wires.

My first hurdle was marzipanning the cake. I panicked so much (and cried and swore a bit too) so my husband (of only 5 months ended up covering it for me – no, I’m not sure why he stayed with me either!)

I never thought to measure the stars so they were equal so the lines were slightly wonky but all in all the cake was passable. I was beside myself with excitement about getting rid of/  delivering the cake but fairly pleased with the result. My Auntie’s friend knew that I was very new to cake decorating (and to be fair paid hardly anything) but even so I was surprised by her reaction to it … there was NO REACTION! She just sort of sniffed at it, took it off me and went in. Deflated isn’t the word. I later found out that was the sort of person she was and it was no reflection on my cake but it took a while to recover!

So what sort of customer reactions have you had? Good/bad/indifferent? If there is one thing I have learnt over the years its to expect the unexpected – even close friends who know the hours and effort that will have gone into their cake have sometimes disappointed with their minimal reactions. On the other hand, sometimes the cakes that I am not sure about have received fantastic praise. The delivery still isn’t my favourite bit of cake decorating – I’m certainly not in it for the glory (good job!) and have managed to talk Dermot into doing deliveries on many occasions over the years!