Parsnip & Pecan Loaf
She Who Bakes
by Britt
3y ago
{AD} Last year, I partnered with Microplane to create a warming, autumnal carrot, cinnamon and citrus loaf recipe. I absolutely loved working with the products so when they got back in touch asking if I wanted to try something new, I jumped at the chance! This time, I would be working with the new Microplane Limited Edition Neon Yellow Premium Classic Zester and the new Microplane Adjustable V-Blade Slicer with Julienne Feature. As soon as I saw them I knew I wanted to do something with root vegetables and freshly grated nutmeg and so the idea came to me for a Parsnip & Pecan Loa ..read more
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Funfetti Drip Cake
She Who Bakes
by Britt
4y ago
This week I reached a crazy milestone of 20,000 followers on Instagram! To celebrate, I made this pink and white funfetti drip cake and I wanted to tell you all about it! I’ve been on Instagram for a really long time. My first post was in November 2010 so nearly ten years of my life in filtered squares. The account was originally a personal one, which became all about cakes when I ran my business, then I started incorporating back in my life and now, it’s a mix of everything. It’s had several names and where I spend a lot of my time online. Since the invention of Instagram Stories, I’ve lived ..read more
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Bumblebee Honeycomb Cake
She Who Bakes
by Britt
4y ago
Sometimes, you’ll be thinking of a cake design for ages, just waiting for the right time to do it. This was one of those times. Inspired by a good friend of mine who keeps bees and knows more bee facts than anyone I know (Hi Amy!!), I’ve been wanting to make a bumble bee honeycomb cake for a few months now. Finally, this week, I got a window of time to do it. I took some photos so I could talk you through how I made this cake. Firstly, I made the bumble bees. I did this by colouring modelling paste yellow (this is the modelling paste I use) and rolling oval shapes. I made small indentations us ..read more
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Triple Chocolate Cake
She Who Bakes
by Britt
4y ago
This delicious cake is a must bake for all chocolate lovers! A rich chocolate sponge packed with melted dark chocolate and white chocolate chunks, filled with white chocolate buttercream, topped with a white chocolate drip and milk chocolate decorations, this decadent delight is sure to be a winner every time. I’m a white chocolate fiend so I’ve put that in both the buttercream and used it as the drip, but if you’re not as keen you can easily swap it out for milk or dark chocolate instead. To get the perfect layers, I’ve used a cake leveller from Iced Jems. They are a game changer and I highly ..read more
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Easy Fantasy Castle Sugar Cookies
She Who Bakes
by Britt
4y ago
One of my favourite places to be is Disneyland Paris. Walking down Main Street with my Minnie Ears on, snacking on a tasty treat and looking ahead to the beautiful pink castle that overlooks the whole park. *Sigh* While these cookies might not be as detailed as the castle itself, they are sure to add a little Disney magic to your kitchen. To make these, I’ve used my super reliable no-spread sugar cookie recipe which you can find here. As the cutter is quite big (which is great as I love cookies), I got six of cookies out of this recipe. I cut out the castle shape with this cutter and after bak ..read more
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Mickey Rice Krispie Marshmallow Treat Pops
She Who Bakes
by Britt
4y ago
I love all things Disney and all food Mickey shaped! Being in Disneyland truly is my happy place. Sadly, much like everyone else my 2020 trips have been cancelled but I wanted to bring some Disney magic to my kitchen. This recipe continues my Mickey Treat series, previous park inspired instalments include my Chocolate Chip Mickey Cookies and my Mickey & Minnie Decorated Cookies. Today’s treat is a sticky and sweet, classic Disneyland delight – Mickey shaped Marshmallow Rice Krispie Treat Pops! Made using soft marshmallows, Rice Krispies and a couple of personal additions and decorated wi ..read more
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Scones with Jam & Cream
She Who Bakes
by Britt
4y ago
Classic scones with strawberry jam and clotted cream are a favourite of mine. Although, while I make cheese scones very regularly, classic scones are more something I tend to have out at an afternoon tea. However with lockdown 2020 still going strong and my desire to have an afternoon tea growing as well, I decided to bake some to enjoy this bank holiday weekend. I love creating new recipes but I am a firm believer of ‘if it ain’t broke, don’t fix it’ and this is why I tend to use the scone recipe on the BBC Good Food Website which can be found here. But I have made a few observations and ch ..read more
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Chocolate Chip Mickey Cookies
She Who Bakes
by Britt
4y ago
A chocolate chip, chocolate drizzled Mickey cookie is one of my favourite treats to enjoy on Main Street in Disneyland Paris. Sadly, my March 2020 trip has been cancelled but I still wanted to enjoy a little bit of Disney magic. So I recreated this delicious cookie. For this recipe, I’ve used my no spread cookie dough which really helps the biscuit keep it’s distinctive shape. I followed the steps exactly up until step 5, where by I mixed in 80g chopped chocolate (you can also use chocolate chips but we didn’t have any in!). The rest of the steps are then the same. Turn the dough out onto a su ..read more
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Unicorn Squares
She Who Bakes
by Britt
4y ago
If you’re looking for a quick and easy sweet treat these Unicorn Cake Squares are so simple, easily customisable and delicious! These were made using my vanilla cupcake recipe, but instead of splitting into cupcake cases, I have poured the whole mix into a lined 10 x 8 baking tray and baked for the same time; 45 minutes at 140C fan assisted. Once baked I left to cool in the tin, then turned out and carefully turned over. I decorated with vanilla buttercream (recipe here) that I split and coloured with Sugarflair Aqua, Sugarflair Grape Violet and Sugarflair Pink and then mixed together. Be care ..read more
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Coconut Macaroons
She Who Bakes
by Britt
5y ago
{AD} This week, I’ve partnered with Happy Eggs to try out their liquid egg whites! It can be such a pain to separate eggs without making a mess. I for one always get shell mixed up in there by accident, and once you have separated them to get your whites, you need to either make something with the yolks or they end up being wasted. Having the convenience of the egg whites already separated and ready to go seemed like a great idea and one I wanted to try out! You may or may not know but I actually have a raw and semi-raw egg intolerance so sadly I couldn’t test out a delicious omelette or crunc ..read more
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