Hidden star cake

The snow has been here for a couple of weeks and as hubby works outside, he’s been home everyday! It’s getting quite old now ūüėČ So to have some time to myself (even though I wasn’t too well yesterday) I decided to get in the kitchen and test out a new idea I’ve had. I took inspiration from Pinterest, but¬†unfortunately,¬†I didn’t ‘pin’ it but it’s been in my head for days. The cake I saw was a cake made in a loaf tin, with a pumpkin running through out.¬†

I thought with Valentines day approaching, I’d try to make one with a heart running through it. So I went to the kitchen to make a start, ¬†went to get a heart cutter and oh! I don’t appear to have one! I could have sworn I did. Oh well, I’ll just have to buy a new one ūüėČ

Anyway, on with the cake. Now, please note, this was a trial run just to test out how to make it and I was unwell so it’s not a totally good bake but it gives me hope to get the next one right.¬†


For the stars: 

  • 100g (3¬Ĺoz) ¬†unsalted butter, very soft
  • 100g (3¬Ĺoz) golden caster sugar
  • 2 eggs
  • 100g (3¬Ĺoz) self-raising flour
  • ¬Ĺ tsp red food colouring gel

For the rest of the cake:

  • 100g (3¬Ĺoz) unsalted butter, very soft
  • 100g (3¬Ĺoz) golden caster sugar
  • 2 eggs
  • 100g (3¬Ĺoz) self-raising flour
  • ¬Ĺ tsp vanilla extract


To make the stars-

1.¬†Preheat oven to gas 4, 180ňöC, fan 160ňöC. Grease a loaf tin with butter.

2. Put the butter and sugar in a large bowl and beat until light and fluffy.

3. Beat in the eggs one by one and then beat in the flour, a pinch of salt and the red food colouring gel.


4. Pour into the greased tin and level out. Cook in the oven for approx. 25 minutes or until a skewer inserted comes out clean.


5. Leave to cool slightly in the tin. 


6. Once cooled, take out of the tin and turn it upside down. 


7. With a bread knife, cut the cake sideways into 3 slices.


8. With a star cookie cutter, cut out as many stars as you can with the 3 slices of cake. Leave to one side.



For the rest of the cake-

1. Clean and grease the tin again.

2. Put the butter and sugar in a large bowl and beat until light and fluffy.

3. Beat in the eggs one by one and then beat in the flour, a pinch of salt and the vanilla extract. Leave to one side.


To assemble- 

1. In the tin, stand the stars up in a line, one after another, running down the middle of the tin. 


2. Gently spoon the cake mixture over the stars and level out.


3. Cook in the oven for approx. 25 minutes or until golden and a skewer comes out clean.

4. Leave to cool slightly in the tin, then once cool take it out of the tin.


5. Carefully slice into the cake and see if it has worked!

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I know it looks rubbish but I have learnt what I need to do next time to make it better. Next time, I will make more of the vanilla cake mixture so it covers the stars totally. I’ll have to figure out how much to increase the mixture by first though. I’ll also cover the cake in either icing or chocolate buttercream or something else scrummy. I really wasn’t feeling too well so I just left it as it was. It also appears to be slightly¬†under cooked¬†and one side of the star isn’t sharp and pointy like it should be. But this was just a learning curve.¬†

I’d like to try it out with other shaped cutters, different colours, flavours and shapes of tins. I’d also like to do it in a round tin.¬†

Until next time,




Strawberry jam pie pops!

I needed another treat to take to the party I went to at the weekend. Googling ensued to find something that wouldn’t melt in the car. I already had cheese twists and cookies so wanted something different. I decided to look at a favourite website of mine http://www.bakerella.com It’s a fantastic website and I love looking at the many recipes. Eventually, after spending many minutes drooling; ¬†I came across these:¬†http://www.bakerella.com/easy-as-pie/¬†pie pops. They look so cool, right?! I had to give them a go.¬†

All you need is pastry, a filling of your choice (I used strawberry jam), whisked egg, lollypop stick and sugar. Easy peasy.

I used this simple shortcrust pastry recipe: http://www.bbc.co.uk/food/recipes/shortcrustpastry_1278

I rolled it out and cut out circular shapes

On a lined baking tray, place a circle of pastry and gently push in a lollypop stick

Spoon a little jam into the middle of the circle and brush the edges of the circle with the egg

Place another circle on top of the jam and press down the edges. Crimp along the sides with the edge of a lollypop stick  and brush the top with the egg

Repeat with the rest of the pastry

Cook for approx 20 minutes on gas 6 or until golden

When they are cooked, sprinkle on a little sugar. I also wrapped them in cellophane to keep them fresh

They must be good as there were none left! I think I’ll try with a savoury filling next time, as I¬†definitely¬†have to make more!

The best big, fat, chewy cookies ever

These are THE best cookies, I’ve ever made. People said to me when they tried them that I should sell them, they’re that good. There were resounding ‘oohs’ and ‘ahhs’ when they were being gobbled down.

Here’s the recipe¬†http://allrecipes.co.uk/recipe/4807/best-big–fat–chewy-chocolate-chip-cookies.aspx

I used milk and white chocolate chips for a hit of two lovely chocolates. They are soft, chewy, sweet and are by far, my favourite cookie, homemade or shop bought. You must try them!

If you try these (which I really think you should!) You will not be disappointed, I promise*

*Please don’t hunt me down if you don’t like them! ūüėČ Though I think you will…

The Humble Crumble

This has to be one of the easiest and most delicious desserts you can make.

Just wash/peel/chop whatever fruit you fancy- I had lots of apples near their best before that I used.

Sprinkle over some sugar, water and some lemon juice (to stop the apples from browning) over the fruit.

Make the topping with approx 200g flour, 110g golden caster sugar and 110g butter. Rub with the tips of your fingers until it resembles breadcrumbs then spread over the fruit.

Cook it¬†’til it’s golden brown and serve with custard, cream or ice cream. Easy peasy.

For this crumble though, instead of sprinkling over water; I boiled the apple peel with sugar and cinnamon, then strained away from the peel and poured over the fruit for extra flavour.