Saturday, 9 January 2021

Homemade Marzipan and Cherry Cake


Back to my baking again as unable to go to any afternoon teas at present. 

I had some left over marzipan and royal icing from my Christmas cake so found a recipe to use both of them...... It tasted very nice. 

The recipe below uses flaked almonds on top before baking but i left these out and topped with icing once cake had cooled instead 

Marzipan and Cherry Cake

Delicious almond sponge with cherries and a layer of gooey marzipan in the centre.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings12 people


  • 150 g unsalted butter softened
  • 2 large eggs
  • 150 g caster sugar
  • 150 g self raising flour + a little extra for dusting the cherries
  • 150 g ground almonds
  • 25 g flaked almonds
  • 1 tsp almond extract
  • 150 g glacé cherries
  • 150 g marzipan
  • A little icing sugar – to help roll out the marzipan


  • Pre-heat the oven to 180°C/160°C fan
  • Butter and line a deep 18cm cake tin – alternatively I use Delia Bake-O-Glide reusable cake tine liners which don’t need to be buttered
  • Beat the butter (150g) and caster sugar (150g) until light and fluffy
  • Add the eggs one at a time, and beat well after after adding the first egg before adding the second.
  • Add the almond extract (1 tsp)
  • Fold in the self-raising flour (150g) and ground almonds (150g)
  • Prepare the cherries by cutting half (75g) in half, keeping the other half (75g) whole
  • In a seperate bowl, sprinkle a little flour over the cherries and mix to lightly coat the cherries – coating the cherries in flour will help to stop them sinking to the bottom of the cake when it bakes
  • Fold the cherries into the cake mixture
  • Roll out the marzipan (150g) into a circle roughly the same size as the tin – sprinkle a little icing sugar on the worktop and rolling pin to prevent the marzipan from sticking
  • Spoon half the mixture into the prepared tin and even out the top
  • Lay the marzipan on top of the mixture in the cake tin then add the other half of the mixture and even out the top.
  • Scatter over the flaked almond (25g)
  • Bake for approximately 50 minutes – You can use a skewer to check if it’s done, however a little of the marzipan may stick to the skewer meaning it doesn’t come out clean even when the cake is cooked.
  • Once baked, remove from the oven and leave to cool in the tin for about 20 minutes, remove from the tin and transfer to a cooling rack and allow to cool completely (although the cake tastes delicious eaten warm.


Friday, 8 January 2021

£10 off Buyagift , min spend £20


Happy new year to you all 🎉

Buyagift are offering £10 off when you spend £20 and over which ends midnight Sunday 10th.

Just quote code JAN at checkout 

I know that most places are closed at the moment but why not grab a great deal on a voucher to use in the future..... It will be something to look forward too. 

There are so many types of vouchers to choose from..... I particularly like the afternoon tea ones with so many to choose from.... 

Thursday, 24 December 2020

Merry Christmas and Happy New Year


What a year its been......Lets hope 2021 is better 

I thought our family had escaped the dreaded Covid but both my daughter and husband have got it 

I tested negative and so far showing no symptoms. 

We are all having to isolate till 28th December so a very quite boring Christmas for us. I am sad that I will not be able to see my Mum Christmas day 😞

We must stay positive and look forward to a better 2021 and hopefully lots of afternoon teas 

Saturday, 19 December 2020

Homemade cherry scones

 I should of been at my first festive afternoon tea today with my hubby........ All of them are canceled 😭😞

Instead I baked these cherry scones to have at home.......... They are delicious and probably the best scones I have ever made!!

Have eaten 2 still warm with jam and clotted cream..... Not good for the waistline but I  did go for a long walk before so I do not feel as guilty in having a treat

Recipe ( makes about 6-8)

225g self raising flour, plus extra for dusting

1tsp baking powder 

2tbsp caster sugar

50g cold butter cut into cubes

1 egg

75ml milk 

30g Glace cherries halved or dried fruit or both


Put flour, baking powder and sugar in large mixing bowl. Add the butter and rub in until mixture resembles breadcrumbs. 

In a jug measure the milk and beat in the egg

Add this to dry mixture reserving a tbsp for glazing. Add the cherries or dried fruit. 

Stir together until it forms a dough. Turn out onto floured surface and knead briefly until smooth. 

Gently roll out to 1 inch thickness and cut out rounds with cutter approx 6cm in diameter. You should make 6-8 scones this size. 

Put these on a plate in the fridge until ready to cook. You could also freeze them at this stage. 

Preheat oven to 200C or 180C fan. Place rounds on lined baking tray and brush over the renaming milk and egg mixture. bake for 10 to 12 minutes, they will turn golden brown on top. 

Remove from oven and allow to cool slightly and then eat them whilst still warm...... Delicious 😋 

Friday, 18 December 2020

My Christmas cake


Just finished this year's Christmas cake and I am pleased with how it looks 

I used a Mary Berry fruit cake recipe which you can find on below link

It made this large 8 inch cake plus 4 small mini ones baked in a muffin tin.  It was a good idea to make the mini ones as i was able to try the fruit cake before decorating to make sure it tasted nice. It did not disappoint on taste and was very moist and you could taste the brandy !!!!!! I will defiantly use this recipe again next year. 

I kept the cakes wrapped in the baking paper and in the tin for 3 weeks in an airtight container . Every week i poured a tbsp of brandy over them  to keep them moist

I used ready made yellow marzipan to cover them which I did a week before the icing. 

I decided to decorate with a simple Frozen theme. I brought some different sizes of snowflake fondant stamps and made lots of light blue and white ones out of fondant icing in different sizes and shapes. 

Some of them I brushed with glitter and I painted a few with edible silver paint. Then I left for a week to dry out and harden . I also crushed some clear mints and melted them in oven to create the ice shards . It took me 3 attempts to make these as I let them get too hot in oven and boil which caused lots of air bubbles . 

Once all decorations were made i  covered the cake in Royal icing which i made using egg whites and icing sugar with tsp Glucose and lemon juice. This stops the icing from going rock hard. 
I coved the cakes and and made peaks to look like snow rather than a smooth surface which is harder to do. I then carefully placed the decorations on top and on the sides in a random pattern 

I will gift two mini cakes and put them in a small cellophane bag tired with a ribbon. The other one I will cut and share with hubby to make sure it tastes OK before giving out . 

Tuesday, 1 December 2020

Christmas afternoon teas in London


Are you looking forward to an afternoon tea over Christmas?
Below are a few that I spotted that look nice ............

B Bakery Christmas Afternoon Tea Bus Tour
Enjoy a festive themed afternoon tea on board a bus taking in the London sights and Christmas lights
Prices start from £45 each    

Winter Wonderland Afternoon Tea Chesterfield Hotel 
I have been to this before and it was very nice so. Indulge in a selection of festive sandwiches and freshly baked cranberry and chocolate scones, followed by a decadent array of seasonal sweets. All of this is served alongside your choice of tea and a warming Mulled Wine Taster.
Price £47.50 each 

The Ned Festive afternoon tea

I had a lovely afternoon tea at the Ned in the summer. I loved the open plan style here and it had such a lovely atmosphere. The food was very good too. I am temped to go to this Christmas one myself Price £45 each

Haxells at Strand Palace Hotel
Enjoy festive savoury bites and sandwiches followed by scones and festive cakes for only £30 each .
I have not been here but the menu sounds really nice and good value

Swan, Shakespeare's Globe
I have wanted to try this afternoon tea for a while as the venue looks nice. The festive menu sounds really good and includes Christmas cake scones, After Eight macaroon and Bailys infused chocolate mousse
£34.50 each

Sheraton Grand London Park Lane
I have been to an afternoon tea here and it was lovely and i would go back. The Christmas menu looks nice and i like the sound of apricot and cranberry scones
Price £44 each 

The Rubens at the Palace
Festive savoury and sweet treats on offer here including Christmas turkey pie and specaloos scones what ever that means !!!!! There are also 6 types of sweet pastries that have a Christmas theme .
Price £49 each including glass of mulled wine

Saturday, 28 November 2020

White chocolate and cranberry homemade cookies

 Its beginning to feel a lot like Christmas.............

Christmas tree and decorations up today and baked some cookies 

The large ones are White chocolate and Cranberry and the others are from Costco and you just bake them yourself

My homemade ones are by far the nicest !!!!!!

They are super easy to make see recipe below 

Cranberry and White chocolate cookies 

Makes approx 12 

125g margarine 

100g light brown sugar 

125g caster sugar

1 egg

1 tsp vanilla extract

225 g self raising flour

pinch of salt

100g white chocolate chips 

100 g dried cranberries 

1.. Cream the butter and sugar together until light and fluffy . Then mix in the egg and vanilla extract

2. Add the flour and salt and mix well then add the chocolate chips and dried cranberries. Stir until mixed evenly 

3. Put the cookie dough in fridge for about an hour to firm up 

4. Preheat oven to 180 fan and line baking trays with grease proof paper 

5. Use your hands to make balls about the size of a golf ball or smaller if you want more cookies 

6. Place on a baking tray with a gap between them , you can normally fit  six on each tray 

7. Bake in oven for approx. 12 to 15 minutes until they go slightly brown on the top 

8. Leave on baking tray to cool 


I made double the mixture and have frozen half of the cookie dough balls to bake another day