Toasted Coconut Cupcakes with Orange Buttercream Frosting

Toasted Coconut Cupcake with Orange Buttercream Frosting

Now aren’t you yearning for one of these? One of my favourite flavours of buttercream – light and not to claggy (I think that’s a word – you know, when it just sits in your mouth). The zesty citrus breaks through the homely toasted coconut cakes brilliantly.

I was asked a couple of days ago if I would showcase a recipe I make that uses Clover. I’m a bit of a stickler for the right sort of spread in my cooking and baking. Clover has the same great taste as butter as it made with buttermilk but has half the saturated fat of butter. For me, there is no recipe that showcases the quality of a buttery taste than buttercream. Cannot stand artificial spreads that make buttercream inedible. Clover contain no artificial ingredients.

Weighing Clover

Toasted Coconut Cupcakes with Orange Buttercream

Serves 18
Prep time 30 minutes
Cook time 18 minutes
Total time 48 minutes
Meal type Dessert, Snack
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Formal Party


  • 200g Clover Spread
  • 300g Caster Sugar
  • 2 Egg Whites
  • 1 Medium Egg
  • 2 teaspoons Vanilla Extract
  • 225g Self Raising Flour
  • 180ml Semi Skimmed Milk (plus 3 tbsp of milk for the buttercream)
  • 100g Desiccated Coconut
  • 400g Icing Sugar
  • 2 Zest Oranges


These cakes are fine to freeze prior to the buttercream frosting being added. Store in an air tight container and defrost at room temperature for 2-3 hours before piping the frosting on.


Toast the coconut lightly for 2-3 minutes in a dry frying pan - Keep stirring continuously and remove from the heated pan as soon as the coconut starts to turn golden. It will catch and burn really quickly if left. Keep to one side until needed.
Preheat the oven to 180C and line 18 muffin tray with cupcake liners.
Using an electric whisk, mix together the caster sugar and 100g of the Clover, on a medium speed until well combined
Slowly add the egg whites and full egg, one at a time whilst still whisking. Add the vanilla extract.
Alternate adding a tablespoon of the flour with a small drizzle of the milk until both are fully added. Keep clearing down the side of the mixing bowl to make sure it is all combined.
Add in 80g of the toasted coconut and gently stir through until all mixed in.
Distribute evenly in the cupcakes cases and bake for 18-20 minutes until golden.
Orange Buttercream Frosting
Meanwhile, mix together the remaining 100g of Clover with the icing sugar and 3 tbsp of milk - You want a sturdy, thick buttercream that will hold its shape when piped.
Add in the grated zest of the oranges and fill a disposable icing bag with a plain nozzle
Pipe in a swirl and top with a sprinkle of the remaining toasted coconut

Piping Orange Buttercream

Clover are also hosting a competition over on their Facebook page to win personalised fridge magnets (with your face on) and branded oven gloves. Simply share a picture of a dish you have made using Clover to enter.

Disclaimer: This post was commissioned by Clover. As always, all views expressed are my own personal opinions.

Toasted Coconut Cupcakes with Orange Buttercream Frosting

Toasted Coconut Cupcakes

Mississippi Mud Cake with Raspberry Italian Meringue Buttercream – Bake of the Week

Mississippi Mud Cake Raspberry Italian Meringue Buttercream

I’ve got a special bake for you this week – The past few Bakes of the Week have been quick, easy bakes – Tasty and handy to know but not exactly WOW! Well look no further, here’s full baking luxury for you – and its residing in my fridge! Mr C has just described it as ‘the Mother of all cakes’.

Mississippi Mud Cake is a dense, rich cake so Italian Meringue Buttercream goes perfectly with it. I like to balance the light, fluffy buttercream – This is a cake that can take lots of filling but you don’t need a heavy buttery filling. Even though this buttercream uses 500g of butter, it is still light and airy.

I seem to have an abundance of Wholemeal flour so used a good chunk inside this cake – Raspberries are at the end of their best at the moment too, so I got a bargain with these 2 punnets.

Raspberry Italian Meringue Buttercream

Mississippi Mud Cake with Raspberry Italian Meringue Buttercream

Serves 8+
Prep time 1 hour, 20 minutes
Cook time 45 minutes
Total time 2 hours, 5 minutes
Meal type Dessert, Snack
Misc Child Friendly, Serve Cold
Occasion Birthday Party, Casual Party, Valentines day
Mississippi Mud Cake with a light, tangy Raspberry Italian Meringue Buttercream


  • 400g Soft Dark Brown Sugar
  • 2 Medium Eggs
  • 60g Cocoa Powder
  • 2 teaspoons Strong Instant Coffee Granules (Dissolved in 200ml of recently boiled hot water - Allow to cool for 5-10 minutes before adding to the cake mixture)
  • 2 tablespoons Vanilla Extract (+ 1 teaspoon for Buttercream)
  • 120g Wholemeal Flour
  • 200g Self Raising Flour
  • 200ml Milk
  • 5 Egg Whites
  • 500g Very Soft Butter
  • 100ml Cold Water
  • 300g Caster Sugar
  • 2 Punnets Raspberries


Mississippi Mud Cake
Preheat the oven to 170C and line 3 x 8" Cake tins
Whisk together the Dark Brown Sugar and the 2 whole eggs until they become paler and fluffy.
Add in the cocoa - When the coffee/water mix has cooled sufficiently, add this whilst still mixing
Alternate adding 1 tbsp of the flours and a small drizzle of milk until all flour and milk is added
Continue to whisk on a medium setting for 20 seconds then distribute evenly between the 3 tins and bake for 25 minutes until a skewer comes out clean. Up to this stage can be done up to 3 days in advance - this is the sort of cake that can take standing (wrapped in foil) If you can wait that long!
Raspberry Italian Meringue Buttercream
Whisk the 5 egg whites until they achieve stiff peaks and very slowly add 50g of the caster sugar a very tiny amount at a time
In a small pan, add the remaining 250g of caster sugar and 100ml of water. Heat on a slow heat and whisk until the caster sugar has just dissolved. Stop whisking and speed the heat up to high. Brush down the sides of the pan once with a wet pastry brush to stop sugar crystals from appearing and burning
You are then waiting for the sugar/water mixture to reach 121C (use a sugar thermometer) As soon as it does, dip the pan into a large pan of cold water and remove immediately. Wipe down the base of the pan - you don't want any excess water dripping into the meringue mixture
Add a thin but steady stream of sugar/water mix into the egg white mixture, whilst mixing on a medium-high setting
Once it has all been added, keep mixing on a medium setting until the sides of the bowl start to feel cooler
Add tablespoons of the butter at a time whilst still whisking - This bit freaks me out as I always think it will curdle but it doesn't
Scrape down the sides of the bowl and add the remaining vanilla extract
Mush one punnet of raspberries with a fork (you can blitz in a blender but I prefer some texture from the raspberries) and stir into the meringue mix.
Divide into 4 equal parts and spread between each layer of cake - Decorate as you wish on top and add the other punnet of raspberries
Refrigerate for 2 hours and eat

Raspberry Mississippi Mud Cake Italian Meringue Buttercream

3 tier mississippi mud chocolate cake Mississippi Mud Pie Cake Bake of the Week

A small but perfectly formed number of Bake of the Week entries last week – That’s what happens when the host accidentally closes the linky early! Oops. Apologies to anyone who wanted to take part – I also had huge technical problems on the blog last week again that deleted links from previous Bakes of the Week. Happy to say all fixed now. I’m fiercely proud that everyone who takes part in Bake of the Week gets their fair share of promotion – I link to all entries in the roundup and comment (eventually), pin, Google+ & tweet every single one too. Takes ages but that’s why we do it?


There was one entry that really got my attention – Domestic Gothess’ incredible Chocolate & Raspberry Battenberg – I’d spotted this on my travels around my favourite blogs even before it was entered. Perfectly baked and amazing photography as ever!

Chocolate Raspberry BAttenburg

Bake of the Week

1. Celebrating National Cupcake Week with Espresso martini Cupcakes is Domestic Gothess. I’m really intrigued to try her cooked flour frosting – Read her post for more details.
2. Fair play to Baking Queen 74 for doing such a marvellous job of her Cherry & Vanilla Charlotte Russe – True persistence meant her bake took her an entire day. Magnificent results though! This GBBO has got a lot to answer for!
3. A thought provoking post about the use of Palm Oil from My Little Italian Kitchen and some pretty Shortbread Chocolate Cookies to go with it. Once again, I am so glad we cut down on the amount of shop bought biscuits we consume in our house.

Feel free to add up to 3 entries (old bakes are fine as long as they include the badge below) If you have chance it would be great if you could visit some of the other entries – Let them know how you found them by #Bakeoftheweek. There’s no theme as usual – Savoury, Sweet, Small, Large, Fruity, chocolatey, Biscuits, Bread, Pies, Oven Bakes & Slow Cookers all welcome!

Right, so lets spread the word and get Bake of the Week busy again! I promise no mishaps with the linky this week :-) You are welcome to join in if you are part of other baking groups – There’s plenty of baking love to share around!

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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!

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Lemon & Grapefruit Drizzle Bundt Cake

This Is How We Roll Party Button

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Eat Your Heart Out

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
Link up your recipe of the week

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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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!

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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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Easter Nest Cupcakes with Stork

Stork Easter Nest Cupcakes

Happy Easter! One of the loveliest days of the year – full of pastel colours, chocolate and little chicks. Hope you are having a super day.

You may already be sorted for Easter baking but in case you are still yearning for something sweet and crunchy, the bakers at Stork have invented the Easter Nest Cupcake for our delight. All about making the humble cupcake that little bit more interesting with the addition of their very own Cornflake Nest on top, they are speedy to make and great for sharing. If that wasn’t enough, we are encouraged to add a couple of Mini Eggs to the top for decoration too!

Easter Nest Cupcakes

We enjoyed ours at our family Easter lunch with this bunch of crazy kiddies! Safe to say, the cupcakes went down very well! We even played Egg & Spoon balancing using the Easter Cupcakes – They weren’t very good at balancing!

Egg & Spoon with Easter Cupcakes

Easter Nest Cup Cakes
Servings: 12
Preparation time: 25 minutes
Cooking time: 20 minutes
115g (4 oz) Stork tub
115g (4 oz) caster sugar
2 large eggs
115g (4 oz) self-raising flour, sieved together with
1Ž2 teaspoon baking powder

Chocolate Nest
40g (1 1/2 oz) Stork tub
3 tablespoons golden syrup
6 tablespoons drinking chocolate powder
18 tablespoons cornflakes or branflakes
To decorate: Cadbury Mini Eggs


1. Place all cake ingredients in a mixing bowl and beat until well mixed. Place in 12 muffin paper cases

2. Bake in preheated oven 190°C, 170°C fan, Gas mark 5 for 15 -20 minutes. Cool.

3. For chocolate nest, gently melt Stork and syrup and stir in chocolate and cornflakes. Place a tablespoon of mix on each cupcake in a nest effect and leave to set. Serve decorated with Easter eggs.

 Energy                   Fat          Saturates     Sugars  Salt
1079 kJ/ 281 kcal 12,8 g     4,2 g          24,3 g   0,8 g
14 %* 18 %* 21 %* 27 %* 13 %*

Stork have also provided us with full step by step instructions on how to make these cupcakes plus a super clear video featuring the lovely Ruth from The Pink Whisk.

Violet Phoebe

Make the Easter Nest Cupcakes your own with some suggestions for adding variety:

  • Try some chopped Glace Cherries mixed into the Cornflake Nest mixture
  • Add some edible glitter for super sparkly nests or some sprinkles for yet more crunch
  • Flavour your cupcakes with any of the following:
    • Lemon/Lime Zest, Almond Extract (1/2 tsp), Replace 1 Tbsp of the flour with 1 Tbsp of Drinking Chocolate powder or 1 tsp cocoa powder
  • Add 1 tsp Raspberry jam to the top of the cakes just before adding the Nests – The mixture of Chocolate & Raspberry is incredible

Definitely make a double batch – these disappear fast!

Easter Nest Cupcakes

Disclosure: This is a commissioned post for Stork

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.

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Please add the badge or a link to your post to share the word about Bake of the Week – The linky will remain open until next Tuesday 3rd March.

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Dulce De Leche Kisses – Bake of the Week

dulce de leche kisses

There are some things I make that surprise even me, how popular they are. These Dulce de Leche kisses never fail to disappear and I’m always surprised how quickly they do! I have a confession though, I used shop bought Dulce de Leche instead of making my own. I’ve had a huge tub that I bought in Costco before Christmas that I wanted to use up. Its definitely not as good as homemade but for a quick bake and when you are only using a small dollop, shop bought is just fine.

dulce de leche valentines heart


Dulce de Leche Kisses

Serves 30
Prep time 40 minutes
Cook time 12 minutes
Total time 52 minutes
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Serve Cold
Occasion Birthday Party, Casual Party, Valentines day
Mouthful portions of crumbly coconut cake with delicious Dulce de Leche decoration


  • 75g Butter (Cold but chopped into small chunks)
  • 3 tablespoons Soft Cheese - Full Fat
  • 96g Caster Sugar
  • 1 Egg Yolk
  • 2 teaspoons Vanilla Extract
  • 190g Plain Flour
  • 2 teaspoons Baking Powder
  • 60g Dessicated Coconut
  • 3 tablespoons Dulce De Leche


These can be frozen before the Dulce de Leche is added - allow to defrost at room temperature for 2 hours before adding the Dulce de Leche


Add the soft cheese and vanilla whilst still mixing on a medium setting. Add the egg yolk .
Reduce the speed of the mixer and add the flour and the baking powder until just combined.
Stop the mixer and fold in the coconut.
Bring the mixture together by hand into a dough and wrap in cling film - Freeze for 30 minutes
Preheat the oven to 180C and line 2 baking trays with baking parchment
Roll the dough into small balls - about the size of a Ferrero Rocher
Make an indentation in the centre with something approx 1/2 cm wide - I used a plastic cake dowel and kept dipping into flour to stop it sticking to the dough. At a push - a little finger belonging to a 4 year old would do!
Bake for 12 minutes - You might want to move the tray around after 10 to ensure an even bake but these are so small that it is not necessary
Remove from the oven, allow to cool for 1-2 minutes then pipe the Dulce de Leche in - I use a disposable piping bag as it is fairly runny

blueberry blood orange cake

Well, we had the biggest week ever for Bake of the Week this week – I’m so grateful that you all join in and am loving finding so many new bloggers that bake.

My featured Bake of the week is a lovely creation from Hey Cakes! with her Blueberry & Blood Orange Cake – The decorating is so pretty and I love the thought of that flavour combination.

I’ve separated all the other bakes (all 24 of you lovely people!) in different categories – In honour of Saturday being the most romantic day of the year, we start with Romantic Bakes

romantic bakes

1. Its lovely to welcome Baking in Pyjamas to the Bake of the Week gang with her delightful Raspberry Chocolate Heart Cookies – I think even Dermot might find these romantic!
2. I love the simplicity of Baking Queen 74’s Raspberry Shortbread Hearts – I can imagine children up and down the land making these for their parents
3. How pretty is this Chocolate Cherry Cake from Winnie’s blog? – Beautiful as ever!
4. And even more beautiful (and rather ambitious!) is this White Chocolate Mud Cake again from Winnie’s Blog
5. Just WOW! to the idea of a box of chocolate made from cake – Jibber Jabber nails it! And so much for your ‘limited decorating skills’ – you are amazing!
6. There’s no more romantic day to get married on than Valentines and this wedding cake from Caroline Makes is just exquisite – Such delicate decorations.
7. Not strictly for just Valentine’s Day but these cute little hearts make Baking in Pyjamas’ Cherry Chocolate Coconut Slices romantic nonetheless

For the dough makers amongst us …


8. Domestic Gothess combines timeless Chocolate & Cherries with her Challah complete with the most amazing six strand braid
9. I’m not a fan of olives but could be tempted by this Black Olive Focaccia from Baking in Pyjamas – I will be baking focaccia very soon too.
10. And Baking Queen 74 takes slow cookers to a new level again with her Spinach & Feta Focaccia

Sometimes you don’t want to share, you just want a portion all of your own …

individual bakes

11. You have GOT to read Baking Chocolatess’ post on her Brownie Marshmallow Cookies for the full glory of the marshmallow centre. Cor! – A big warm welcome to her too!
12. Happy New Chinese Year to Eileen and her family from ET Speaks From Home who is celebrating with her peanut cookies
13. Another new entrant and a big wave ‘hello’ to These Little Lights with her Oatmeal Raisin Cookies – I can imagine these disappearing quickly in this house too.
14. Super decorative cookies from Herbs, Spices & Tradition with her Eat Sum More Christmas Cookies made with her grandchildren
15. Using only 5 ingredients but turning out amazingly, Sea Salt & Pepper Caramels from Patisserie Makes Perfect
16. Perfectly uniform Vegan & Gluten Free Rhubarb & Custard Doughnuts from Allotment 2 Kitchen – Incredible for the first time making them.

bake of the week

17. A superb, rich & dark Chocolate, Peanut & Banana Loaf from Baking Chocolatess
18. Bringing back lovely memories of my Grandma who also used to bake a Coconut Raspberry Cake like this one from Julie’s Family Kitchen
19. Classic Tiramisu and a hello to Bakewell Junction – This looks rather light and delicious!
20. Bonjour to De Tout Coeur Limonsin with her rich, luscious Chocolate Fudge Brownies
21. Another newbie with her lemon white chocolate bars – I’m very tempted to have a go at these from Emotional Baker (Love that blog name!)
22. Super neat almond cake which is also Gluten and Diary Free from This is not my Home – Hello and Welcome!
23. A vegan carrot cake that looks full of goodness and taste from Free From Farmhouse – A lovely blog that I have only discovered this week.
24. And finishing with a flourish is Farmersgirl Kitchen with the sort of Tea Time Cake good bakers should always have in their larder ready (I haven’t :-()

Here is the badge for everyone to include in their post – a link to Bake of the Week is just fine if you’d rather not use the badge but please tell everyone about our gang!

Casa Costello
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Its half term next week and its also the most manic of weeks in our house – Baby T is a big grown up 4 next Friday (on the same day that her Daddy turns 37!) Where have those 4 years gone?!? Remember this post? The linky will be extended for 2 weeks so feel free to enter up to 4 bakes each over the fortnight – I’m thinking I will be showcasing a special little girl’s birthday cake next time! I’m also off to Crystal Palace and back (twice) with Millie as she starts her England Talent training for 2015 next week – plus we are squeezing in a couple of days at Alton Towers … and a birthday party!. What are your plans for half term?

In other news, did you watch The Secret Life of 4 year olds last night? Hilarious – I will forever be calling people a ‘Green Toilet’ 😉

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