Recipes and Handy Tips

An assortment of recipes for you to try as well as some handy tips

Do you have a recipe or tip you would like to share?

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Easy Buttercream without the butter

8 oz icing sugar

3.5 oz’s Trex

Teaspoon warm water (If needed)

(Trex is not a lard made from animal fats as some think. It is made from vegetable oil) More importantly it also creates a whiter mix.

Sift icing sugar into a bowl and mix in the Trex until a soft mixture. Like soft scoop ice cream

If needed to soften add in the warm water a little at a time.

To put on top of cupcakes, either put into a piping bag or spread using a folk to make swirls

Can also be used as a filler and to crumb coat cakes.


White Chocolate Ganache

350 grams White Chocolate

60 grams Warm water

First melt the chocolate either in a bowl over hot water or in the microwave taking care not to overheat. For best results remove when chocolate is soft and then mix until all has melted

Next add the water mixing well. A bit of elbow grease is required but it will start to have the consistence of smooth yogurt. Don’t be put off by the lump if first creates.

If too runny then pop in the fridge for a few minutes until it has thickened up.

There is enough mixture to coat your cake.

Any spare can be saved in an airtight container in the fridge for up to a month.


 Eggy cakes

When making your cupcakes and cakes using complete eggs. First measure the eggs you are adding by breaking them into a measuring jug. Then you just make sure the flour is the same quantity. This help stops the eggy taste one can get, if there is too much egg in the mixture.

Sugar – Did you know

Sugar and Icing sugar made in the UK are made from the sugar beet plant and the waste products of producing these Sugars produces Golden Syrup.

Sugars made from sugarcane are not produced in the UK

 Cakes – All-in-one mixtures – Help

 Collar on edge of cake Too much baking powder added

Damp, close texture Cake removed too soon from oven

Domed, cracked top Oven too hot or cake placed too high in oven

Hollow top Mixture beaten too long; too slow an oven; cooking time too short; spread for baking allowed to become oily during very hot weather

Pale in colour when cooked  Oven too cool or cake placed on too low a shelf

Cooling cakes Best to leave in the tin to cool for a while before turning out onto a wire rack

Baking For the best results, always switch on your oven and make sure it has reached the correct temperature before adding your bakes to cook