Wow. When I first created my cosmic galaxy cupcakes I had no idea so many of you would be interested in how to make them too! It’s been great to see so many of you visiting my site and giving the technique a go, and it’s why I set up this blog in the first place.
So the past few months, I’ve been thinking about what to make that would appeal to all you galaxy lovers out there. I really hope this galaxy cake tutorial interests as many of you! This technique is just as simple as the cupcakes, and just as effective. Read on for how I did it.
For many, desserts full of spice and warmth spell Christmas. But I think mint choc chip is my favourite wintery flavour. I’ve already made mint choc chip Christmas tree cupcakes, but this year I fancied a little bit of a change. This recipe is really simple – perfect for this time of year – but is also really tasty. A rich double chocolate mint mudcake, topped with smooth, thick, white chocolate and peppermint glaze. The combination reminds me of an After 8 chocolate.
It’s a bit of a blog with a difference from me this week. I’m just back from New York where I was lucky enough to spend my birthday, and I thought I would love to share the amazing food I had! From a Mexican feast, to an NY slice, to the most gigantic piece of cheesecake, I’ll tell you all the highlights. There are just so many places to choose from so if you’re planning a trip, hopefully this will give you a place to start.
If it ain’t broke, don’t fix it – or so the saying goes! And that’s what happened with this cake. This was my mum’s birthday cake – her third lemon flavoured cake in as many years. But it’s one of her favourites so why stray away? That didn’t mean I couldn’t mix things up a little – this time with added poppy seeds, lemon curd, cream cheese frosting, and some pretty coloured piping on top. I did a similar icing technique with my Rio inspired tropical cake a couple of months ago, but this time I went with some softer colours, and an ombre effect up the sides of the cake. Luckily mum liked it – read on if you’d like to give it a try.
I know January is supposed to be the month of health, but cheesecake would be a little bit dull without all the sugar and cream cheese wouldn’t it?! This creamy baked cheesecake is light, boozy, perfect for a party, and takes very little effort to make. If you aren’t keen on Amaretto you can substitute another liqueur in its place. I’ve also included my recipe for a cranberry sauce to go on top, which you could also substitute with a raspberry coulis if you like. Now, who would dare turn down such an accommodating dessert?!
I’m not afraid to admit I’m going through a mint choc chip obsession right now. I’ve actually made about 50 of these cupcakes over the past week but I’m not alone in my love of the traditional flavour. These are extra fun to make at this time of year because it’s very easy to make them look Christmassy – all you need to do is pipe a swirl of minty green buttercream on top and they look like lovely little trees! It’s also a chance to get your sprinkle on – I’ve used stars and mini candy canes on mine but anything a little bit sparkly or colourful would look festive.
It’s true what they say, sometimes it’s the simple things that are best. So when I’m trying to get cosy on a winter day with a bowl of soup, I’d much rather a cheese scone with it than some sort of fancy bread that takes hours to make. Here’s my recipe for delicious cheese scones in half an hour.