Rock farm Event at The Bedford

baking, business mum, cupcakes, entrepreneur
rainbow cake

Rainbow Marble Cake

rock farm stall

Rock Farm Cake Stall by Naked Cakes London

Today is all about recovering from the bake fest that was yesterday. On offer we had cookies and cream cupcakes, double chocolate brownies, toffee muffins, vanilla sprinkle cupcakes, funfetti buttercream cake and a rainbow marble bundt cake…phew, no wonder i’m exhausted ūüôā

But i had excellent helpers on hand and we got to listen to 3 sets of great live music. Check out the Rock Farm Facebook page for their next event

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Baked Donuts with Ganache frosting

cake mix donut

choc covered donuts

This recipe was very easy and fun to make and once again was a pinterest find with no tweaking from myself. Find the original post on its Always Autumn here.

You will need a donut maker or donut cake pan. (I got my wilton one from TKMaxx but there are various options available on sites like eBay which will give you more or less donuts depending on the size you use.)


1 dry cake mix

1 egg

1/4 cup of vegetable oil,

1 cup of water

Blend all together until smooth then you can use a sandwich bag as a piping bag to accurately fill each donut tin with batter.

bake according to cake mix instructions but i found mine only needed 20 mins cooking time at 150C in a fan assisted oven.


Chocolate ganache was chosen as i had some left over, if making specifically for this, i would halve the recipe to ;

150ml double cream

200mg dark chocolate (grated)

heat cream in saucepan for approx 3 minutes, then remove from heat add  grated chocolate and stir continuously until evenly mix. It will be runny at this point perfect for dipping or you can leave to set in fridge for 4 hours and temper by microwaving for 90 seconds and it will be runny but will set quickly and be perfectly glazed.

et voila…you can sprinkle whatever you want to decorate. then eat because thats the best bit.

Courgette in Cake though some say Zucchini


I have been reading about Zucchini cakes on pinterest for a while but today decided to try it out for myself. As always i cannot resist tinkering with recipes and i am pretty pleased with how this one turned out. One of my pet hates is recipes which give units in cups, this has so much room for international variation and even within the original recipe was not consistent so i prefer to stick to metric measurements which will be accurate for anyone to try at home. I also think the recipe could split quite well into mini loaf cakes, i’m definitely going to try this next time .

zucchini spice cake

The recipe was adapted from here.

Zucchini & Pistachio spice cake with lime frosting

185ml sunflower rapeseed oil

225g caster sugar

3 eggs

1 teaspoon vanilla extract

75g unsalted pistachios finely chopped plus 35g slivered to decorate

75g coconut flour

60g ground almond

2 cups grated zucchini (3-4)      (2 are more than sufficient)

1 teaspoon ground cardamom

1 teaspoon ground mixed spice 

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon bicarbonate of soda

225g self raising flour

75g plain flour

Lime Frosting

180g 90g unsalted butter softened

200g 375g icing sugar, sifted

250g cream cheese, softened

finely grated rind and juice of 1 lime

Gluten-free Chocolate cake to die for…

baking, layer cake

The baking continues with renewed vigour, the kitchen surfaces have been straining under my new purchases, i have found madeline pans, donut pans, springform cake tins of various sizes along with tart tins of tin and silicone. In the midst of admiring my new baking materials I remembered my husband had a very important birthday to celebrate. I took him out on the town sans children, we checked out the Marlene Dumas exhibition at the Tate Modern, as well as the Jamaican hidden histories at the OXO tower, then walking along the south bank and pausing for a burrito before crossing waterloo bridge to catch the Lion King musical (Amazing!). Finally, we finished off with dinner at Dishoom (after a 45 minute wait) , sampling delicious bombay cuisine. He really enjoyed his night, telling me, he was expecting nothing more for his actual birthday the following day but a birthday without cake is just not a birthday at all so but of course, i had to bake.

What cake do you want? I asked him

Surprise me, he said

So i did, with a 2 tier, double layer, chocolate gluten free killer cake covered and filled with dark chocolate ganache. It went down a storm.

Recipe adapted from Lorraine Pascale’s Shameless,flourless, moist & sticky chocolate cake;

165g butter

180g dark chocolate, grated

6 eggs separated

130g caster sugar

130g ground almonds

Chocolate frosting

150g 400g dark chocolate, grated

300g butter  300ml double cream

225g icing sugar

choc ganache 1

Pink Layer cake

baby shower cake, it's a girl, layer cake

pink cake

So i have made my first layer cake, and already i have realised two things, I need more cake pans as I have no idea what sizes these ones were…my guess is 6″ and 9″ but i need to label them and have them gradually increase rather than the marked difference noted here. I also do not have cake dowels, i really need them or my cake will slide all over the place. Last observation, in hindsight, i would have ordered a slightly smaller cake topper but this is no biggie and if questioned, my answer will obviously be it was an ‘artistic on purpose kinda thing’!

Now on to my next issue, I must eat this to make room for another creation, oh the harsh realities of my new line of work hobby!

A Baker’s Daughter

baking, business mum, cupcakes, entrepreneur

Well, I have finally answered my calling to bake…. and now i have started i just can’t stop. This journey is addictive. I have made Oreo cupcakes, Matcha marble cake and bought so many baking accessories…I’ve gone all in. But for now, i will let pinky pie sing us it is all cupcake love now and for forever more.