Tag Archives: cakes

Marzipan for Christmas cake

7 Dec

I know there are so many ways to marzipan a cake and everyone has their preferred method. I use a method that is brilliant for any sort of icing whether you’re going for a traditional Royal icing or more modern sugar paste!


500-1kg Marzipan
5-6tbsp Apricot jam heated

I used a 12 inch cake drum(thick cake board)

Estimated time: 20 minutes


To start off with you need to trim your cake making sure it’s level, this might not take much as the cake levels out quite a lot while cooking 🙂 for mine I only had to trim some of the fruit on top 🙂

Once level roll a thin sausage of marzipan long enough to go around the edge of your cake.

Using a pastry brush spread a small amount of the heated jam around the edge before placing the marzipan sausage around the very edge. Once positioned gently press the marzipan down with your thumb roughly every inch around so that it’s stuck.


Carefully take the cake and turn it over so the marzipan is on the bottom and place it in the middle of your cake board and press down so the cake is stuck. As you press down on the cake the marzipan will squish out at the bottom. Flatten this with a palette knife or cake smoother (if you have one!) and then trim the excess off this will cover any gaps so you cake is airtight 🙂

Now take your cake tin and draw around the bottom so you have the size or the top of your cake. You can just use string to get the width and length but this is a lot easier!! Take a large handful of the marzipan and mould it into a rough circle before rolling it. Keep turning the marzipan a quarter each time so it stays in a circle shape. Roll it out to the size of the circle you cut out.


Brush the top of your cake with apricot jam before carefully placing your marzipan on top. I find it easier to fold one edge of the marzipan back over the rolling pin so you can pick it up by the pin, without it sticking to itself and loosing shape! Once placed on the cake you can roll the marzipan out to the edges if it’s a bit small. If too long carefully trim the edges.

Now the sides, if you have any dents fill them with a bit of marzipan so it’s nice and flat. Like before with the cake tin you want to measure the height an width of the sides this time. It doesn’t have to be perfect but the length needs to be a bit over so you know you won’t be short!

Now with the rest of the marzipan roll it into a sausage roughly the same size as your rolling pin.

Lightly dust your surface with icing sugar before you start to roll. I started with the width,once you’ve roughly got the width you can then roll length aways until your marzipan is long enough.

Trim both ends so they’re straight and trim the height if needs be. Now brush the sides of your cake with the apricot jam making sure it’s all covered.

Roll the marzipan gently back on itself so you have a small roll of it. Take the end of the marzipan and place the edge straight against the cake. Now you can gently un roll the marzipan, keeping it straight against the cake.

At the end you will have a bit left over, using a sharp knife cut through the marzipan where the two ends overlap. Peel the underneath bit of marzipan off and stick the top bit down in its place giving you a perfect join!


Finally you need to smooth the cake and join the edges with the top. You can use either a cake smoother or your hands for this! Once smooth cover with tin foil and leave for at least a day before icing.


Baked Pumpkin Cheesecake

16 Oct

Finally pumpkins are in England!!!! I love these funky vegetables so under used and to be honest I feel not many people really know how to use them, or what to put them in. But not anymore, I’m going to try and make as many different things as I can before they go out of season again :p firstly this cheesecake is a wonderful pudding for all of the family, brilliant for autumn evenings in front of a fire 🙂


250g Digestive biscuits
100g Butter, melted
1/2tsp Ground cinnamon
1/2tsp Ground nutmeg

700g Cream cheese
120g Caster sugar
1tsp Ground cinnamon
1tsp Ground nutmeg
3 Eggs
250g Pumpkin

Estimated time: 70 minutes


First let’s tackle the pumpkin. These are not easy to chop and peel so be careful. I find it easiest to cut out the stalk like you would if you were making a lantern. Scoop out all of the stringy bits and the seeds (keep the seeds for toasting if you like!), now carefully cut the whole pumpkin in half and then each half into quarters. Then once again cut these into smaller pieces.

Now with the nice small pieces of pumpkin carefully cut the peel off taking as little of the flesh as possible. Be careful not to cut your fingers!! Once peeled dice up the cubes and weigh out 250g (if more don’t worry!) onto a lightly oiled (veg oil) baking tray before placing in the oven at 160c and roasting for 10-15 minutes. Give them a mix around about halfway through. Once they are cooked (when you can pierce with and fork and the flesh is soft, or you can eat a piece) take them out and allow to cool down.

While the pumpkin pieces are cooling weigh your biscuits into a bowl and bash with a rolling pin until you’re left with crumbs 🙂 to this mix in your spices and stir in your melted butter. Once mixed well spoon the crumbs into a lined loose bottom tin and press to the edges, try to get it as flat as you can. Once you’ve done this, put to one side.


In a bowl weigh your cream cheese, caster sugar and the spices. Mix these together with a wooden spoon until the sugar is mixed in and it’s roughly the same consistence as thick cream.


Beat your eggs together before carefully stirring them into your cheese mix. Make sure it’s all well mixed in.


Now your pumpkins purée, scrape your cooked pumpkin into a large bowl and mash until you have the consistency you want. I left a few lumps as I wanted people to be able to tell what was in the cheesecake straight away, just by looking!


Once your pumpkin is mashed fold it into your cheese cake mix and then pour it on top of your biscuit base! Place you cheese cake into the oven (still at 160c) and bake for 35-40 minutes. When the cakes cooked the edges will be light golden and the middle will have a slight wobble.


Either serve this cake hot or cold. If you have it warm then the filling will be softer so not as neat to cut! Your family and friends will all love this. It’s a brilliant way to use pumpkin that people will not expect!!! This is a bit of a fiddly recipe but it’s so worth it, also you can save your leftover pumpkin ready peeled for future use!! Hope you all enjoy this, and I hope you all try experimenting with pumpkin and love the results as much as me and my family!!!

Mars Roads

27 Jul

Now who can honestly say they don’t like krispie cakes? I don’t believe that anyone can:p these aren’t just ordinary krispie cakes, these are mars bar rocky road krispie cakes!!! They’re a whole different league to your oral rocky roads! When I was younger I used to think these were the best cakes ever, me and my brothers used to make them all the time. As I got older they kind of disappeared until I made rocky roads at work! My word have I missed these crazy cakes, I love refunding a childhood cakes and adding new flavours to them!


10 Mars bars
250g Butter
260g Rice Krispies (1 box)
150g Sultanas
150g Fresh chopped cherries
500g Amaretti biscuits
500g Marshmallows

Estimated time: 120 minutes


Weigh your butter into a heat proof bowl along with your ten mars bars, place this bowl over a pan of boiling water and start to melt them together. This will take quite a long time!


While these are slowly melting together, empty your Rice Krispies into a large bowl with your sultanas.

Chop your cherries in half and then quarters, making it easier to get the pips out. Mix these into the Rice Krispies before crumbling the amaretti biscuits on top. You don’t have to use amaretti biscuits, I just feel it adds another depth of flavour, slightly more sophisticated than your average biscuits :p

Now check your mars bars, by now the butter should have melted and most of the chocolate leaving you with lumpy bits of nougat. Take this off the heat and pour the water away. Scrape the melted chocolatey goodness into the saucepan and place back on to the heat. Make sure you keep stirring this as the nougat will try its hardest to stick to the pan. Doing it this way means that the nougat will melt faster than in the Bain Marie, but is less likely to burn than just using a saucepan from the off!


Once this has all melted in to gooey goodness pour over the Rice Krispies and carefully stir/fold this all together. As soon as its half mixed add the cherries. The moisture from these will help the chocolate coat everything and also help to cool it down enough to stir in marshmallows 🙂

Line two deep trays with grease proof paper before finally mixing the marshmallows through the mix. Now spoon the mix equally ingot he two trays and press/smooth out to the edges. Place these in the fridge until set, depending on the thickness of the rocky roads, this can take from 20 mins to and hour!


Now cut them and get fat!! These are so more ish and everyone will love them, if you let them have any 🙂 I really hope you like these, my family love them and they are a great pick me up when ever you need one 🙂

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