Shortcrust Pastry

fter trying all recipes for SC Pastry this one I found to be the best ever, i modified the usual recipe and decided to go with a mix of the flour and ALL lard for a real light pastry Ingredients Amount Ingredient 8oz Plain flour 8oz SR Flour *oz Lard Pinch Salt To mix Iced […]


Welsh cakes (Welsh: picau ar y maen, pice bach, cacen gri or teisen radell) are traditional Welsh snacks. The cakes are also known as bakestones within Wales because they are traditionally cooked on a bakestone (Welsh: maen), a cast iron griddle about 1.5 cm or more thick which is placed on the fire or cooker; […]

Easy Traditional English Victoria Sponge Cake

This is a really really easy cake to make from scratch! Much easier than you realise. I am going to give you the traditional method, and then follow up with the super simple method. This cake was named the Victoria Sandwich after Queen Victoria, as it was her favourite afternoon tea treat. You don’t need […]

Blackberry Butter Cream Icing/Filling

This is another version of my Strawberry Butter Cream Filling that has been increasing in popularity on Cake Central. This Blackberry Butter Cream is an absolutely beautiful icing and lovely filling. It sets your cakes above anyone else’s…Hope you enjoy it as much as my clients have!

Dark Chocolate Guinness Cake

I’ve never made the Chocolate Guinness cake from scratch (per any of the various recipes found online)– however, I did make my own “doctored” version solely out of grocery-store bought ready-made ingredients. The finished cake I cannot, therefore, truthfully compare to the scratch recipe, but this version is on its own very good–chocolaty and very […]

Strawberry Butter Cream Filling

Madeira cake

This sponge cake is a firm yet moist cake and is ideal for carving (best when frozen). It can be made up to a week in advance and can be wrapped and frozen for upto 3 months, so it is ideal for when you have a biirthday coming up but won’t have time to make […]