All posts in the Cakes category

Daisy’s Dream Cake

Published November 12, 2015 by Daisy Cake Company

Hello strangers… have you all been?!!

Summer had been mad here, Weddings, baking for and running 2 Tea Rooms, Birthday Cakes and Anniversary cakes galore! Now is calmed down there is a bit of time for a recipe or few. So we start today with Dream Cake.

Our Dream Cake is a layered slice consisting of a shortcake base topped with a meringuey top filled with Cranberries, Coconut and Ground Almonds. It’s adapted from a recipe we found in a Women’s Institute Magazine, and seeing as it’s the WI’s Centenary this year we thought it apt that we use this recipe…..and it’s totally scrummy!

 Daisy’s Dream Cake


110gms Butter

225gms Plain Flour

2tbsp Icing Sugar

2 Free Range Eggs

200gms Caster Sugar

50gms Plain Flour

1tspn Baking Powder

55gms Desiccated Coconut

55gms Ground Almonds

55gms Dried Cranberriest
Pre-heat your oven to 160c/ 140c fan/ GM3. Prepare a brownie tray by greasing and lining with baking parchment.

In a bowl sieve together the Plain Flour and Icing Sugar.  Add the butter and either rub together with your fingers or if you have a stand mixer use the paddle attachment on medium until it resembles fine breadcrumbs.

Pour into your prepared tin and press down with your fingertips to make it even biscuit type base.

In the same bowl, beat the eggs and mix with the caster sugar and flour. Beat until it’s light and well combined and mix in the Almonds, Coconut and Cranberries by hand. If you don’t have Cranberries or Almonds, try cherries and walnuts, or sultanas and pecans – either whatever takes your fancy or you have in the cupboard.

Pour the wet mixture over the biscuit base and bake for 35-40 minutes, or until the top is a rich golden colour and crispy to the touch.

Remove from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Cut into slices – we get 8 slices from each bake, but you may get more (or less) depending on how your mood takes you.


Mince Pie Cupcakes

Published December 10, 2013 by Daisy Cake Company


Flash back 2 years ago when I first bought you the Hint of Christmas Cupcakes…..

I have now practiced and perfected this recipe and am happy to present to you Mince Pie Cupcakes….the perfect, lightly spiced fruit cupcake as an alternative to rich fruit Christmas Cake.


150gms Softened Unsalted Butter
150gms Caster Sugar
2 Eggs
2tbspns Milk
150gms Self Raising Flour
1tspn Mixed Spice
140gms Good Quality Mincemeat

Line a 12 hole cupcake tin with festive cupcake cases. Preheat your oven to 160c/140c fan/ gas mark 3

In a large mixing bowl cream together the butter and sugar until light and fluffy

In a jug beat the eggs and milk together

Sift together the flour and mixed spice

Add one third of the eggs to the butter and sugar with a table spoon of flour and beat

Repeat, until all the egg has gone

Add the remaining flour and mix until just combined

Lastly add the mincemeat and mix until evenly distributed.

Divide the mix between the cupcake cases and bake for 20 minutes or until a cocktail stick inserted into the centre comes out clean.

Remove from the oven and transfer to a wire rack to cool.

Frost with buttercream. I coloured mine green and added a fondant star on the top!

Its been a while……

Published February 23, 2013 by Daisy Cake Company

Cream Cheese Sweetie Biscuits

Weeeeell, hello there stranger!

How are you?

I know, I know, it’s been a while, but you wouldn’t believe how busy I’ve been. Let me give you a quick run-down of what’s been happening since I spoke to you last.

My dream of owning my own tea-room and cake shop was screaming louder and louder at me, so on December 4th I handed in my notice from a full-time career, to take a part-time job, which would allow me to spend more time making and selling cakes. I had a month before starting the new job, so as it was coming up to Christmas I thought I’d get some shopping and planning done.

Hmmmm, well that plan quickly went out of the window, when within hours of handing in my notice I had been offered a commission by Good To Know to write 100 recipes!!! How fab is that?!!!!! But the deadline was just 3 weeks away  – not so fab – Christmas was cancelled as the baking began.

With a little help from my Mum, I got in the kitchen and wrote, baked and photographed 100 unique recipes, many of which can now be found on the Good to Know website, and some of which you will find links too below. Everyone that came within 100 metres of the house left with a baked good of some description, as one point I was baking 10 different recipes a day… was tough, but someone had to do it!!

I then started my new job in the New Year, which although part time is still amazing. It involves Shoes, Dancing, Shoes, Strictly Come Dancing, Sparkly Dresses….did I mention shoes? Oh, how I looooove shoes!!!

I’ve also been baking every week! So what with shoes and baking I am now what you call a very very busy girl!!

I’m sorry if I’ve neglected you, but I hope the links below make up for it a little bit, and then next week we’ll get back to being proper friends again eh?

Have a catch up, maybe a cake or biscuit or two?…

Looking forward to it already!!!

If you want a list of all my recipes, click here, but here are a few I’ve selected to share with you:

Granary Flatbreads

Granary Flatbread


Rosewater Cupcakes with Vanilla Buttercream

Rosewater cupcakes

Homemade Twix


Cranberry and Orange Upside Down Cake

Cranberry and Orange Upside Down Cake

Cream Cheese Sweetie Biscuits

Cream Cheese Sweetie Biscuits

Chocolate Crackle Cookies

Chocolate Crackle Cookies 

Waitrose Raspberry Cupcakes

Published October 7, 2012 by Daisy Cake Company

Inspiration for baking comes in many forms. This week I got a text from my Mum. It read ‘Did you get the recipe from waitrose for cupcakes to enter their competition to win a cookery course. Thought you should enter that!! xxx’

Well no I didn’t, and yes I should. So in the age of technology, she photographed the recipe card she got through the post and texted it over to me……my Mum may be retired but she is a bit of a techie, and the main form of communication between us is either text or messaging on our iPads. So armed with my 2 text messages (one for the recipe and one for the method) I set about trying the win a cookery course.

I followed the ingredients to the letter, but as I’m an old fashioned kind of baker I rebelled when it came to the order of placing the ingredients into the food processor……..yes you did read that right……food processor!!!! The recipe said put everything in at once. But the old fashioned side of me meant I did the butter and sugar first and added the egg and flour alternately, one egg and spoon of flour at a time.

The whole food processor thing confused me a bit. I mean, surely a food mixer should be used, but the method said ‘blitz until smooth’, so there was no mistake a ‘processor’ was what was needed. The batter came out quite creamy, like thick pouring cream and actually baked really nicely.

The recipe was for 12 cakes, but I got 15. The method said bake at 220c, gas mark 6 for 20 minutes, but after only 5 minutes the tops were turning brown, so I’m afraid I rebelled again and turned the oven down a bit.

The cake photos will now be emailed to the correct address, and fingers crossed I may win myself a cookery course. Even if I don’t, I now have 15 cupcakes to eat, so it’s basically a win win situation!!

Waitrose Raspberry Cupcakes

250g Self-raising Flour
250g Caster Sugar
250g Unsalted butter softened
4 medium eggs
3tbsp whole milk
Zest of 1 lemon
12 Raspberries (I actually needed 15, as my mix made 15 cakes)

125g Butter, softened
250g Icing Sugar
150g Seedless Raspberry Jam

Preheat your oven to 220c, 200c fan, gas mark 6.

Prepare a cupcake tray with 12 muffin cases (although beware, my mixture made 15 good size cakes)

Put all the cake mix (except for the raspberries) in a food processor and ‘blitz until smooth’.

Or as I did, place the butter and sugar in the processor and blitz. Add the milk and lemon zest, and blitz. Lastly add an egg and a quarter of the flour and blitz. Repeat until you have no eggs or flour left.

Spoon the mix into a piping bag and pipe the mix into the cases until two thirds full. Then push a raspberry into the middle of each cupcake, making sure the top is covered so it doesn’t burn when it bakes.

Place in the oven and bake for 20 minutes. As I said, I found the oven temperature quite hot, so turned it down after 5 minutes when I noticed the tops were browning too quickly.

Once baked, remove from the oven and leave to cool in the tins.

While they’re cooling, you can make the frosting.

Beat the butter in a mixer for a couple of minutes. Turn the mixer (not a processor) to its lowest setting and gradually add the icing sugar, and when it’s fully incorporated turn you mixer to full speed and mix for at least 5 minutes.

Then add the jam and mix for a further 2 minutes. It may depend on the brand of jam, but I found the quantity stated made the frosting quite runny, and I will, therefore have to eat my 15 cupcakes with a fork.

Pipe your frosting over you cakes and decorate however you wish.

Now don’t they look pretty?!!

National Cupcake Week

Published September 20, 2012 by Daisy Cake Company


Did you know this week is National Cupcake Week?


Have you rolled up your sleeves and baked anything, or are you more a cupcake purchaser? Whatever your preference, this is the week to indulge in little sponge cake parcels.


Cupcakes are great. They are your own personal cake that you don’t have to share, because there is only ever enough for one.


They’re easy to make and great to make with your children. In fact they’re great to make with your Mum too, and I think the best times I have in the kitchen has been when me and Mum are baking together.


The cupcakes on this post were made for a Wedding Fair last week. I’ve had loads of lovely comments about them, and they’re probably some of my favourites I’ve made.


So don’t let this week just pass by. Turn you oven on, mix up some batter and within 30 minutes you can be enjoying your own sweet, soft sponge cake.


And one of the best things about baking cupcakes? Stealing one fresh from the oven….make one extra and no-one will ever know!!

Happy National Cupcake Week!!


Strawberry Blondes

Published August 19, 2012 by Daisy Cake Company

Summer appears to have arrived in Surrey…..not sure for how long, but we’re being positive and saying it is NOW summer!

I’m ignoring the small blip of the torrential rain and thundestorm earlier, which I’m calling a ‘summer shower’, as the sun is again shining, the dogs are panting and we’re slowly melting (but not complaining….honest!!)

So, with the arrival of summer the supermarkets are now full of bright and colourful soft fruits. Punnets of strawberries, raspberries, peaches and nectarines, blueberries and cherries greet you as you walk into the fruit and veg aisle and invite you to eat healthily.

Of course, after filling the trolly with fruit, you get home and realise you’ve actually got only a couple of days to eat it before it turns to mush…..that’s the problem with these buy 3 punnets for £4 deals, you buy 6 different punnets (because you really only wanted 4, but it’s on offer so you have to get 6) and then realise with only 2 people in the house its a lot of fruit to eat in a small space of time. So, not being a girl to let food go to waste I baked it in a cake.

Quick aside…..What are Blondies? I always thought they were Brownies made with white chocolate. However, whilst doing a bit of research on the interweb I read some people thought they don’t need to have white chocolate, as the caramalisation comes from brown sugar. However, just to be safe, and because I like the white chocolate idea, I made mine with brown sugar AND white chocolate!

Strawberry Blondes

100gms White Chocolate
40gms Butter
60gms Light Brown Sugar
1 Egg
75gms Plain Flour
.5 tspn Vanilla Essence
.25tspn Baking Powder
.25tspn Salt
75gms Strawberries (hulled and chopped)

Prepare a baking tray (I used a deep 6″x4″ but you could go slightly bigger and thinner) by lining it with greased baking parchment. This makes it easier to lift out the blondies later.

Preheat your oven to 170 degrees (150 fan) or gas mark 3.

In a double boiler (a bowl resting over a saucepan of boiling water, but not allowing it to touch the water) slowly melt the chocolate and butter.

Once its all melted and smooth, take off the heat and add the sugar. Beat in and leave to cool for several minutes until it reaches room temparature.

Next beat in the egg and vanilla. If you don’t allow the mix to cool before adding the egg it will cook the egg before you want it too.

Next sieve all the dry ingredients (flour, salt, and baking powder) together and fold into the mixture.

Lastly stir through the chopped strawberries and pour into the prepared baking tray.

Bake for 20 to 25 minutes, depending on how chewy and gooey you like your blondies. The longer you bake it, the less gooey it’ll be.

Once baked remove from the oven and transfer to a wire rack to cool. Although eating it warm with a big dollop of ice-cream makes for a really scrummy summer dessert.

Grown-up (Italian Meringue) Buttercream

Published June 18, 2012 by Daisy Cake Company

There are few things in life I can say I ‘need’. My family, my dogs, my own comfy bed….yep that’s about it.

However, there are many things I think are necessary to help make life happy including a job you enjoy, a car that doesn’t break down, a food mixer and an oven AND Italian Meringue Buttercream.

Italian Meringue Buttercream is frosting for grown-ups, and is close to being put into the category of things I need in life. It should definitely be on everyones list of the 10 food things you HAVE to try!!! Seriously, once you’ve tried it you won’t ever look back. It’s light, its bright, its buttery, its creamy…….its one of heavens clouds on a cake! (sorry, I know that’s a bit OTT, but I’m trying to get my point across)

I’ve tried a few recipes in my time, and this is the one I’m sticking with. On this occasion I swirled it onto a Victoria Sandwich, but it’s great piped onto cupcakes…..really you MUST try it!

Italian Meringue Buttercream

3 egg whites (the fresher the eggs the better)
30gms Caster Sugar
a further 150gms Caster or Granulated Sugar
30ml Water
250gms Unsalted Butter at Room Temperature

First I recommend you get all your ingredients prepared and weighed out. This recipe takes a little time, but when things happen they happen pretty quickly one after the other.

Secondly, make sure your mixer bowl and whisk is free from any grease or dirt as these are a good meringues worst enemy.

So….onto the recipe.

Start by cubing the butter and then place to one side for later:

Separate your eggs making sure ONLY the whites go into the mixer – yolk is another meringue enemy!

Whisk your egg whites until they form soft peaks, which means they are light and fluffy and leave little droopy peaks when you lift the whisk away.

Then, with you mixer turned to slow add a teaspoon of the 30gms of caster sugar at a time. The eggs will soon become thick and glossy.

Whilst you have been doing this, you also need to have been boiling up some sugar syrup. If you aren’t able to multi task, don’t worry, prepare the eggs first then put to one side.

Place the 150gms of granulated (or caster) sugar in a saucepan with the water and place it over a medium heat. Don’t stir it, just swirl it around. Stirring sugar when it’s being heated can create a strange chemical reactions which can result in a crystally mess.

Bring the sugar to a rolling boil and let it bubble until it becomes clear (about 5 minutes at boiling). If you have a baking/sugar thermometre it needs to be about 121c.

When it gets to this point turn the heat off.

WARNING: Hot Sugar is really hot – not just a bit hot, but super hot and can cause serious injuries – BE CAREFUL!!!

Take the sugar to the mixer and turn your mixer on low. Gradually pour the sugar into the eggs in a thin steady stream.

Continue to whisk until the outside of the bowl becomes cool. Which can take about 4-5 minutes.

Now throw in the butter….piece by piece. Let each chunk of butter become completely incorporated before you put in the next chunk.

This is the stage that calls for a leap of faith. I know it’s lost all its fluffy white texture, and it may even look curdled….DON’T PANIC!!

Keep adding the butter, chunk by chunk, waiting for the last chunk to disappear before adding the next.

Then leave the mixer going. In time, before your very eyes, the mixture goes from thick liquid to fluffy whisked double cream consistency.

And there you have it – your basic Grown-up Buttercream. At this point you can add some flavouring. I added good vanilla extract, but you can add coffee essence, chocolate, fruit flavour……the grown-up world is your oyster (yep, that means you can add alcohol too!)

Italian Meringue Buttercream is great for piping, spreading or eating straight from the bowl (sorry, did I say that out loud?).

Once you’ve tried it, you won’t look back.

So what are you waiting for? Go and make some…..go on… you go!!

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