Are you looking for a fun and simple treat to make with the little ones this Easter? Then, this is the recipe for you. It's a no-bake recipe, perfect for getting everyone involved in the stirring, sprinkling, and, even better, the sweet, delectable treat at the end. No mess, no fuss, just simply stir and pour. ​ ​ Not only does it look great, but it tastes great too! Ingredients:​ ​ 300 Grams White Chocolate 100 Grams Mini... Read more ..read more

Nicola led this month's meeting/workshop and chose Ermintrude the Cow. Now I know a cow isn't exactly Easter themed, but the crème egg is and making anything with a creme egg has to be fun right? Nicola's Ermintrude is loosely based on the Magic Roundabout character through the years and depicts some of the different styles from the ever-evolving character. She's a lovely jolly character and was great fun to make. Here's Nicola showing us step by step how to recreate her... Read more ..read more

Help I am making my daughters wedding cake in October. I have been practicing with an 8 x 3 Wilton cake tin not used to using large tins. I baked for 45 minutes at 150c fan with a cake band and one heating rod. The outside was cooked but the inside wasn’t gooey but definitely not cooked when I tested it the knife was clean. Should I bake it longer or at a lower temperature? I haven’t even tried the 10 x 3 tin yet ..read more

Hello, I am going to try to make a birthday cake. I thought a 3 or 4 layered sponge with buttercream between the layers then fondant icing to completely cover the cake. Does this sound feasible? Also will the buttercream go off, I need it to be edible for a good few days as I need to make in advance and transport it.thank you ..read more

As we're nearing Valentine's Day, I thought I'd finally make this heart-shaped cake. I've had these tins for a few years, but it's taken me until now to finally get them out and use them. I thought for a spot of indulgence, I'd make a rich chocolate cake and add raspberries to it for a pop of a prominent colour. I did originally want to put the raspberries all across the top of the cake, but it didn't look how I wanted it to so I went back to a more simplistic design with a... Read more ..read more

I'm back with another delicious fruit-filled, wholesome treat, this time featuring the fibresome banana. Now, I do love a good banana, but I always have to wait until they are perfectly ripe for me to eat; however, with these, you don't have to, as you can just bake them! These banana cupcakes are made with a handful of ingredients yet are packed full of scrumptiously goodness. Not only are they perfect for lunch boxes and on-the-go snacks. But be warned, while baking; your kitchen will be... Read more ..read more

white callebaut, praline fill (nutella) silver glitter and blue sugar. I used 8 oz choc, yield 30. Heres a glamour shot for Instagram ..read more

We originally planned to have a different demo with Marilyn this month; however, due to unforeseen weather and circumstances, she was unable to attend. So, instead of cancelling the meeting, Judith graciously stepped in and taught us how to create the "Cats Entwined on a Branch" design. We have seen this demonstration before; however, this time, we had the opportunity to participate and make our own versions of the creation. Judith gave us step-by-step... Read more ..read more

I plan to use these in a small variety box for valentines, I'm almost finished and I'd never do it again. Some things are too clever ..read more

Hello, long time no see! I asked a question back in 2022 regarding a pie recipe: Question *UPDATE!!!* I wanted to make this pie again, but when I re-sent the recipe to dad (the modified one with the added cream and butterscotch chips that I wrote into a text), he said that the cornstarch quantity was "an enormous amount". He asked if it should be teaspoons instead, to which I said it was indeed tablespoons. Then it occurred to me that I can't remember if we used 3 tablespoons of... Read more ..read more