Bake Your Cake and Eat It

Sat at the Bumbleblue desk, I was hard at work painting some fabric Christmas puddings. In my cupboard that houses a bit of everything, I found some jute fabric and thought it would make a fabulous base for a Christmas pud.

I started to think about puddings in general and in particular, cake. By the time I got round to sticking the little red button berries on, I couldn’t stop thinking about cake so a little impromptu baking session was necessary!

I’ve still not mastered the art of baking the perfect cake but I’m keeping it simple and thinking that with a bit of practice, one day I will be whisking up sponges and fruit cakes a-plenty!

A little peek through the old cook books and I found what looked like a straight forward, no frills recipe to follow for a madeira cake. Feeling very adventurous and brave, I decided to add a few (a whole pot of) yummy cherries.


The fact that it came out of the oven looking like a cake was amazing – but even more incredible was it looked like a cake on the inside too! Granted all the cherries I put in had sunk to the bottom, but I had made a cake that looked, smelt and tasted like a cake so this wasn’t going to get me down.

Happy cake-baking days!


Oats So Yummy

After being busy with my day job and orders from the website, I put aside an afternoon to have a bit of time off. It’s great to be busy, but sometimes it’s nice to be selfish with my time.

I decided to give some baking a go and this time, it was my Mums flapjack recipe. When I think of flapjack, I picture yummy, golden, oaty loveliness. A little bit gooey with crunch round the edge and a perfect accompaniment to a cup of tea! Also a perfect excuse to use my new scales.

As I was melting the butter, I started to think about where the idea for flapjack first came from (like you do) Was it an accidental spillage of someones porridge into a cake mix?

Curiosity always gets the better of me and I reached for the laptop. Would you believe it actually originated in Britain, and the name flapjack was being used as early as the 17th Century but at that time, it described something similar to an apple tart. It wasn’t until around 1935 that the humble flapjack took the rolled oats form we know today.

So there you go! Back to my melting butter and the rest of the ingredients…


12 oz Butter

16 oz Oats

1 Pinch of Salt

6 oz Sugar

6 tsp Golden Syrup

First melt the butter slowly in a pan. Once it’s all melted, take it off the heat and stir in the sugar and syrup.

Stir in the salt and then the oats last. Mix this all well.

Pour onto your baking tray – not too thin, we want a bit of gooey in the middle!

Put into a preheated oven, gas mark 4 for around 30 – 35 minutes or until golden.

Absolutely delicious and simple enough to make even myself feel like a bit of a chef.

Happy baking!


More Cake Baking…

I don’t know whether it’s the slightly chilly weather at the moment, but I’ve been baking again!

My favourite cakes when I was little were Butterfly Cakes. I think it was the name that I liked at first and a cake with wings is always going to grab a childs attention. My mum was (and still is) fanstastic at cakes and buns.

Whereas the Harvest Festival at school was a chance for all the other mums to spring clean their kitchen cupboards – tins and containers that looked as though they were purchased in a previous century, my mum sent a box of perfect cherry buns to sit amongst the tins of soup and packets of crackers.

If there was a Birthday coming up, the cake mixer would come out and within a few hours there were racks of cherry buns, chocolate buns. butterfly cakes and more.

My attempts aren’t quite up to the standard of mums, but they’re pretty tasty all the same!


100g butter

100g golden caster sugar

2 eggs mixed with 2 tsp vanilla extract

100g self raising flour

1-2 tbsp milk

100g butter

200g icing sugar

1 tsp vanilla extract

1. Preheat oven to gas mark 6.

2. Line a 12 hole muffin tin with cupcake cases.

3. Mix the butter and the sugar together until light and fluffy.

4. Gradually beat in the eggs and the flour.

5. Add the milk so the mixture easily drops off a spoon.

6. Put the mixture into each cake case and bake for 12 – 15 mintues until springy to the touch, golden and risen.

7. Transfer to a wire rack to cool.

For the butter icing, beat the butter with 50g icing sugar. Add the vanilla extract and the rest of the icing sugar and beat once. Scoop out the top of each cake out and cut it in half to make wings. Put a dollop of the icing mixture inside and put the wings on top.


Oh, and look whos taught herself to ice cakes properly…