Wednesday, 24 May 2017

Happy, Happy, Happy, News!

In February this year, Ross and I received some exciting, a bit scary, but very happy news, we are expecting a baby!

I took this pic at about 8 weeks, although I had the idea years ago! It's our wedding shoes at the beach I grew up on :)

While this baby was planned and hoped for, I found the first few weeks of the pregnancy extremely anxious, and I'm still finding it difficult to express exactly how I'm feeling - which is a new thing for me (as well as the hatred of all sweet food!)

We waited until after our 12 week scan to tell our families - even our parents, and told our closest friends that weekend.

I told work and shared the news on facebook after 15 weeks as I felt the 'keeping it a secret' thing was making me more anxious and therefore more nauseous - and I have felt quite a lot better since then!

FAQs (what everyone seems to want to know - which is lovely!)

When are we due?
 I'm around 16/ 17 weeks, so due end of October/ start of November ( we will be given a more definite date at our 20 week scan next month)

How have I been?
 Everything seems to be going well, and I feel OK, pretty tired and I was very nauseous for about 15 weeks - although not actually very sick - I always assumed 'Morning Sickness' meant actually throwing up, but apparently not!

Things I've been asked that aren't so lovely 

"Are you married!?"
To the woman in my office who I only know to see but who felt the need to let me know she heard I was pregnant (not actually congratulating) and then briskly asked me if I'm married - WHY does this matter to you? It's 2017 woman!
- For the record my response was "Did you just ask me if I'm married?! Sorry my hearing is bad but that's what it sounded like?"

"Was it planned?" 

"Were you trying for long?" 
This wasn't asked in a mean way but a caring way, but that it VERY personal information, and something that many people wouldn't want to share, and it's not a question I would ever ask someone, just be happy for their happy news!

Anyway, I'll share my POV and thoughts and updates as I can but for now I just feel like 'how do I deserve to be so lucky?!'

Any questions you have or advice (yes please!) please feel free to ask in the comments!

Love L x

Monday, 15 May 2017

My 'Perfect' Buttercream Recipe

Need a great basic buttercream recipe that works every time? Ready to have your socks blown off by simplicity? I have perfected and used this recipe countless times over the last 10 years or so, and I don't even think about it anymore, until someone says 'how?!'. Let me know what you think!

Plain buttercream with raspberry jam filled cupcakes and fresh raspberries (a fave of mine!)

I actually created a PDF of my recipe because so many people asked me to share it;

 Click here for your freebie PDF recipe!

But i'll go through the steps here too;

Easy Basic Buttercream Recipe

(Can adapt to any flavour)

Measurements given are enough for at least 24 cupcakes or one large cake, but very simple to adjust as needed


  • Electric Mixer
  • Large Bowl
  • Silicon Spatula
  • Damp Towel
  • Piping bags (if piping onto cupcakes)


  • 250g (half a block – UK sizes) salted butter – room temperature
  • 500g (standard size bag or half large bag) icing sugar
  • Splash of milk (or milk substitute - I've used almond milk before and it works fine!)

Candyfloss flavoured buttercream with Rainbow Drops 


1) Cut butter into cubes and add to mixing bowl

2) Mix on high until creamy

3) Stop mixer, add 1/3 of icing sugar – mix by hand with spatula until not powdery

4) Mix on slow building up to high with mixer until combined

  • I usually cover my mixer carefully with a damp towel to stop the cloud of icing sugar!

5) Repeat steps 3&4 until all icing sugar is mixed in

6) If needed add a splash of milk to loosen mix (if it still appears clumpy or rough at this stage)

7) Mix on high in mixer until mix starts to go a pale cream colour and is very smooth

TIP If mix is too warm and starts to melt/ look liquid – add a little more cold butter, if it seems to split (this has only happened once to me!) The only real way to save it is by adding fat - i.e. chocolate! hopefully if this happens you can adapt your recipe and add a little cooled melted white or plain chocolate to the mix to revive it (see below for details)

8) Buttercream is ready to use when it is light and fluffy and a pale colour – the longer you mix the paler it will become.

BIG TIP; WHIP IT REAL GOOD! I can whip my buttercream for a good 30-40 mins sometimes!

White chocolate cupcakes with plain sponge and chocolate stars

To Flavour/ Colour the Buttercream

For fruit flavour butter creams – I add half a jar of fruit jam/ curd to the mix and rewhip

For caramel/ toffee flavour – add a couple of squeezes of sauce – I like to use Clark’s

For chocolate – carefully melt 150g (I use Tesco/ Sainsbury’s own brand – NOT COOKING CHOCOLATE) in the microwave and allow to cool to room temperature – add spoonful at a time to the mix while whipping on full – check after every couple of spoonfuls that the mix is still soft as chocolate will cause it to firm up.

Any other flavour/ colour – use a couple of drops of good quality colouring/ flavouring while whipping! ( the Rhubarb and custard cupcakes below - I used a few teaspoons of Bird's custard powder for the custard buttercream and a good quality rhubarb flavouring for the other.)

Rhubarb and custard buttercream with rhubarb sponges (piped with a duel bag piper)

Good luck! I'd love to hear how yours turns out and what variations you come up with!  :) L x

Mini Victoria Sponge Cake Cupcakes!

A colleague leaving my team this week asked for 'vanilla' cupcakes... to which I wrinkled my nose in disgust. I have been asked to make many different confectionery treats over the years but never just 'vanilla' (which I'm sure is lots of people's taste but just does not thrill me!) I eventually talked him into 'a Victoria sponge type thing' and so the Mini Vic Sponge Cakes were created!

Soft vanilla sponge, plain whipped buttercream and a dollop of raspberry jam, sprinkled with icing sugar, very simple but I have to say, they went down a treat in the office!

So, not exactly a recipe - (I've already shared my buttercream recipe here), more of a cupcake styling!

You will need;

Vanilla sponge cupcakes
Plain buttercream
Extra cupcake cases
Raspberry Jam
Piping bags
Icing sugar

Here's what I did;

First of all bake the number of vanilla sponge cupcakes you need, it's hard to get cupcakes to come out with a perfect smooth top everytime, half of mine had peaked tops - these got the traditional icing on top treatment (no one seemed to mind!) but I usually find at least half my batch turn out smooth (I always do batches in multiple of 12s, so this batch of 24 gave me 12 nice smooth topped buns)

Next unwrap your cupcakes from their wrappers as carefully as possible

Then carefully cut your cupcake in half horizontally, try to keep top and bottom even sizes

Place the bottom of each cupcake into a new clean case as you cut it, and set it's matching top beside it (to make sure it's the right fit!) I found it easiest to set the cases and tops inside my cupcake carrier.

Fill a piping bag with your buttercream and another with your jam, I used about half a jar of jam for 24 cupcakes. This is the jam I usually use.
You'll see I use a bag clip on the end of my piping bags, I find this really helps keep the mess down and I would DEFINITELY recommend this for the jam!

Now pipe a generous ring of buttercream on each of the cupcake bases, try not to go over the edge or they'll stick to the cases.

Next fill the centre of each ring with the raspberry jam.

Now pop the top of each cupcake back on, do not squish them down!

I chose to do a row of 4 cupcakes at a time to save on space and mess, but you can do them all at once! 

Once all your tops are on, give them a quick sprinkle of icing sugar using your sieve (you'll see I did this step in another surface to keep my carrier clean for taking them to work!)

And voila! Or bob's yer uncle! Mini Victoria Sponge Cakes. As I said, I ended up with 12 of these and 12 'normal' cupcakes - with raspberry jam in the middle and plain buttercream on top, and I don't need to be a research consultant to tell you (although I still am FYI) that the Mini Vic's disappeared quicker than the 'normal's'!

I'm baking for a bake/ plant sale in my mum's work this weekend and I think i'll give these another go!

What do you think?

Happy Baking,Lx