Little Pink Rose Cakes

I thought today I would do a bit of baking. For Christmas I got ‘The Great British Bake Off Perfect Cakes & Bakes To Make At Home’ book and was eager to try a recipe out. I choose to bake the ‘Little Pink Rose Cakes’ today. Also check out my youtube channel hannahxoxoblog. I hope you enjoy!

Ingredients for the Chocolate Sponges:
• 100g milk chocolate, broken up
• 100g unsalted butter
• 2 medium eggs
• 1/2 teaspoon vanilla extract
• 150g caster sugar
• 90g self-raising flour
• good pinch of fine sea salt
• 1/2 teaspoon baking powder
• 3 tablespoons cocoa powder

Ingredients for the Raspberry Puree:
• 200g fresh raspberries
• 2 tablespoons caster sugar
• 2 tablespoons water

Ingredients for the Raspberry Buttercream:
• 125g caster sugar
• 6 tablespoons water
• 3 medium egg yolks
• 225g unsalted butter

To Finish and Decorate:
• 4-5 tablespoons white caster sugar
• 24 fresh raspberries

1. Heat the oven to 180°C/350°F/gas 4. Gently melt the chocolate with the butter, then set aside to cool until needed. Put the eggs and vanilla into a large mixing bowl, whisk until frothy. Then add the sugar and whisk until the mixture is very thick and pale.
2. Whisk the just-warm chocolate mixture into the egg mixture. Sift the flour, salt, baking powder and cocoa powder into the bowl and carefully fold in using a large metal spoon or plastic spatula.
3. Spoon the mixture into the cups in the mini-sandwich tin or muffin tray, making sure they all have equal amount (the cups will be half-fill). Using a teaspoon, carefully level the surface of each little cake. Bake in the heated oven for 13-15 minutes until the sponges are just firm to the touch and have started to shrink away from the sides of the cups. Carefully unmould on to a wire rack and leave until cold.
4. Meanwhile, make the raspberry puree to flavour the buttercream. Tip the raspberries into a medium pan, add the sugar and water, set over a low heat. Stir gently until the sugar has dissolved, then bring to the boil and simmer, stirring frequently, for about 4 minutes until the mixture is very thick. Tip into a sieve set over a heatproof bowl and push the raspberries through the sieve to make a thick seedless puree. Leave to cool.
5. To make the buttercream, put the sugar and water into a small pan and heat gently, without boiling, until the sugar has completely dissolved. Bring the sugar syrup to the boil and boil for about 5 minutes. While the syrup is boiling put the yolks into a heatproof bowl and beat briefly. As soon as the syrup is ready slowly pour it on to the yolks in a thin, steady stream while whisking. Continue whacking until the mixture is thick and pale. Whisk for a few minutes more until the mixtures cooled to room temperature.
6. Now gradually whisk in the butter, a little bit at a time, to make a thick, creamy icing. Whisk in about 8 tablespoons of the cold raspberry puree, a tablespoons at a time – stop as soon as you have the colour flavour you want. Cover the bowl and chill for about 20 minutes until the buttercream is firm enough to pipe easily.
7. When you are ready to assemble the cakes, cut each little sponges in half horizontally. Transfer the buttercream to the piping bag fitted with the star nozzle. Pipe a ring of buttercream around the edge of each sponge bottom half and a small star in the centre. Re-assemble the sponges, pipe the top of the cake and decorate the top with a raspberry.


Gingerbread Cupcakes

As Christmas is just round the corner I thought I would bake some gingerbread cupcakes. Especially as everyone loves gingerbread at Christmas time. And I just love to bake. Also check out my youtube channel hannahxoxoblog. I hope you enjoy!

Ingredients for Cupcakes:
• 75g unsalted butter, softened
• 100g caster sugar
• 125ml black treacle
• 1 large egg
• 1 large egg yolk
• 175g plain flour
• 1 tbsp cocoa powder
• 1 1/4 tsp found ginger
• 1tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp baking powder
• 125ml hot milk
• cupcake cases
• gingerbread sprinkles

Ingredients for Buttercream Icing:
• 240g butter, softened
• 400g icing sugar, sieved
• 2 tsp vanilla extract
• 4 tbsp milk


1. Pre-heat oven to 175°C / 350°F / Gas mark 4
2. In a large bowl, cream together the butter and sugar.
3. Then add the treacle, egg and egg yolk and mix.
4. In a separate bowl, sieve in the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt.
5. Add the flour mixture to the creamed butter mixture and stir until combined.
6. Carefully heat up the milk but be careful not to boil it, and the dissolve in the baking soda. Then add to the other mixture.
7. Line a muffin tin with cupcake cases and spoon the batter evenly into the cases. Bake for 20 minutes or until slightly springy to the touch.
8. While the cupcakes are cooling, you can make the buttercream: Cream the butter in a large bowl until smooth gradually adding the icing sugar and continue to cream until light and fluffy. Add the vanilla and milk, and cream until combined.
9. Spoon the buttercream into a piping bag fitted with a large star nozzle. And pipe on the buttercream and top with gingerbread sprinkles.
10. Enjoy!


What I Got For My 20th Birthday

Last Christmas I did a blog on what I got for Christmas. So this year I thought I would share with you what I got for my 20th birthday. The presents I received were from my boyfriend (Casey), my mum, dad, brother and sister-in-law. Normally I get the same few things for my birthday but I thought a would share them with you. Also check out my youtube channel hannahxoxoblog. I hope you enjoy!

Naked 1 Palette – Urban Decay
Gimme Brow – Benefit
Mickey & Minnie Mouse Charm – Pandora
Black Peplum Top – New Look
Grey Cropped Jumper – New Look
Black Joni Jeans – Topshop
Pink Blazer – New Look
Bath Gift Set – Ted Baker
Bath Gift Set – Organic Botanical
Cake Tin
Cupcake Tin

Halloween Cupcakes 2017

Hi everyone! As halloween is just round the corner I thought I would bake some halloween cupcakes. Also check out my youtube channel hannahxoxoblog . I hope you enjoy and I hope you have a lovely halloween.

Ingredients for Cupcakes:
• 4tbsp boiling water
• 40g cocoa powder
• 3 eggs
• 175g unsalted, softened butter
• 165g unrefined golden caster sugar
• 115g self-raising flour
• 1tsp baking powder

Ingredients for Buttercream Icing:
• 140g softened butter
• 280g icing sugar
• 1-2 tbsp milk
• A few drops of orange food colouring

• Brown cupcake cases
• Black sprinkles
• Halloween toppers

1. Pre-heat oven to 200°C / 400℉ / Gas mark 6
2. Sift the cocoa powder into a bowl, pour the boiling water and mix into thick paste.
3. Add the eggs, butter, caster sugar, self-raising flour and baking powder into the bowl and mix.
4. Once mixed line a muffin tin with cupcake cases. Divide the mixture equally between the 12 cupcake cases. Then bake for 12-15 minutes until well risen and springy to the touch.
5. After the cupcakes are done let cool completely. For the buttercream icing beat the butter in a large bowl until soft. Add half of the icing sugar until smooth.
6. Add the remaining icing sugar and one tablespoon of milk and beat the mixture until creamy and smooth. Beat the milk, if necessary, to loosen the mixture.
7. Stir in the orange food colouring until well combined. Then pipe the buttercream icing onto the cupcakes.
8. Decorate with black sprinkles and the halloween toppers. Finally, enjoy!

Funfetti Cupcakes|Baking

I have been loving baking recently so I thought I would do a blog for you guys! I got this ‘funfetti cupcake’ idea from Zoella so I hope you enjoy!

Ingredients for Cupcake’s:
• 125g Caster Sugar
• 125g Self Raising Flour (sieved)
• 2 Large Eggs
• 125g Unsalted Butter
• 1/4 Teaspoon of Bicarbonate of Soda
• 1 1/2 Tablespoons of Milk
• 1/4 Teaspoon of Vanilla Extract
• Sprinkles

Ingredients for Buttercream Icing:
• 335g Icing Sugar (sieved)
• 150g Unsalted Butter
• 1-2 Tablespoons of Whole Milk
• 1/4 Vanilla Extract

Pre-heat oven to 170 degrees celsius before you start.

1. Put the unsalted butter, caster sugar, self raising flour, eggs, bicarbonate of soda, vanilla extract and milk into a bowl and mix together.
2. Once it is all mixed together add some sprinkles (however many you would like) to the mixture.
3. Line your cupcake tin with some colourful cupcake cases and fill them half way with the mixture.
4. Time to put your cupcakes in the oven for around 20 minutes so they are a golden brown and bouncy to the touch.
5. While your cupcakes are cooling down I am going to start with the buttercream icing. Mix the unsalted butter in a bowl for around five minutes until its less yellow in colour.
6. Add a third of the icing sugar to the mixed butter and mix, and then add the second third of the icing sugar, and repeat with the rest of the icing sugar.
7. Finally add the whole milk and vanilla extract to the mixture.
8. Pipe the buttercream icing onto the cupcakes.
9. To finish off decorating the cupcakes add some sprinkles to the top of the cupcakes.
10. Enjoy!


I hope you enjoyed, also check out my Youtube Channel hannahxoxoblog . I hope you to see you soon! Bye!

Christmas Baking

I thought I would do some Christmas baking today as I was in the mood to do so. I like baking to be quite quick and easy so I have used a cupcake ready mix. I would definitely like to get into the habit of baking from scratch but that will be in the future.

I started of by pre-heat my oven to 180 degrees celsius/gas mark 4 and placing my Christmas cupcake cases into the baking tray. I poured the cupcake mix into a bowl with 1 medium egg and 60ml of semi-skimmed milk and whisked it together. Once it was all mixed up I placed it in the cupcake cases and put them in to oven for 15-18 minutes or until golden brown. After they were ready to take out of the oven I let them cool down while I got the icing ready in a piping bag. It felt like it took the cupcakes ages to cool down but once they had I started to pipe the icing on top. Finally, adding sprinkle and little decorations to the top (I especially love the mini tree’s) the cupcake’s were finished! They were really quick and easy to do, as well as tasting amazing!