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    Cranachan Cakes

    A Sweet Scran specialty, the traditional Burns night desert of Cranachan, turned into cupcakes!

    Cranachan is a Scottish desert of whipped cream, raspberries, toasted oats, honey and whisky!

    These are quite decadent cakes made with a GOOD whisky, in my case, Dalmore cigar malt and as such are perfect for Hogmanay!

    How does one turn this into a cake?
    Like this!

    RECIPE

    CAKES

    • 175g Self raising flour.
    • 175g Caster sugar.
    • 175g Stork margarine.
    • 3 large eggs.
    • 40g Honey.
    • 15ml Whisky (I use Dalmore Cigar Malt).

    Filling

    • 300g Raspberries.
    • 1 Lemon.
    • Caster sugar to taste.

    TOPPING

    • 300ml Double cream.
    • 50g icing sugar.
    • 20 – 30 Drops of Foodie vanilla flavouring.
    • 20g Honey plus extra for drizzling.
    • 15ml Whisky.
    • Handful of porridge oats, toasted.

    METHOD

    CAKES

    • Baking temperature is gonna be trial and error for your own oven as all are a little different but for mine, I pre heat the oven to 170c for my fan assisted oven.
    • Cream the margarine and sugar together in a bowl.
    • Next, make a gap in the bowl and crack the 3 eggs in.
    • Give them a little mix to combine the yolks and whites, then combine with the rest of the mix.
    • Once done, you should have a smooth mix.
    • Add the honey and whisky, then mix until fully combined.
    • Add the flour, and combine.
    • Add a splash of milk and combine if too thick.
    • It shouldn’t be liquid but it shouldn’t be so thick that it doesn’t settle in the case with a few taps.
    • Split the mix evenly between 12 cupcake cases.
    • I find 2 level scoops of a “small” ice cream scoop does the trick for me.
    • Bake for 16-18 minutes until baked.
    • These will caramelise on top due to the honey and whisky, this is normal!

    Centre

    • Separate 12 raspberries for the topping and put the rest in a bowl.
    • Add the juice of 1 lemon.
    • Mash with a muddling stick or just use a fork, until you have a texture that resembles a runny jam!
    • If to tart, add a little caster sugar and combine.

    Topping

    • Toast the oats in a pan and set aside. You will smell when they are nearly toasted and they will start to turn darker.
    • Whip the cream and vanilla up until it starts to thicken.
    • Add the sugar and whip until your standard whipped cream stiff peaks form.
    • Add the whisky and honey, then whip a little more until stiff.

    CONSTRUCTION

    • Core the cakes and fill with the raspberry mix.
    • Pipe on the cream on in standard swirls.
    • Drizzle some of the raspberry mix over the cream.
    • Drizzle some honey in thin strands over each cake.
    • Sprinkle some toasted oats over the top.
    • Place a raspberry on top.

  • Christmas Menu

    Selling cakes, biccies and choccies through December as a trial, with a view to “starting proper” depending on how this goes.


    *UPDATED* Deliveries available as per attached, subject to driver availability. Please ask when ordering.
    I may offer additional dates / items depending on demand.

    Just drop us a message via the contact form should you wish to order or have any queries!

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    Christmas Chocolate Bites

    Chocolate bites, similar to my mint slices, but using my spiced ginger shortbread as the biscuit agent!
    Lovely little spiced “Christmas” flavoured chocolates for that wee festive treat!
    You just get a gentle hum of ginger in the background but you can add more should you wish a stronger kick!

    You will need circular moulds if you wish to make this shape but any mould will do.
    You could even press it in a cake tin and manually chop it up later!

    RECIPE

    • 225g Ginger Shortbread made from the recipe found HERE.
    • 3tbsp golden syrup.
    • 50g butter.
    • 2tbsp Black cocoa powder.
    • 100g Dark chocolate.
    • 1tsp Ground Ginger (optional)
    • 50g White Chocolate

    METHOD

    • Roughly chop the shortbread you have made into small pieces.
    • Add the chocolate, butter and syrup to a pan over a medium heat.
    • Stir to combine as the chocolate and butter melts.
    • Once all the chocolate has almost melted, add the cocoa and continue to stir.
    • Add the ginger at this point if you would like it extra spicy.
    • Once you have a smooth liquid, add the shortbread and combine.
    • It will be like a slurry when still hot but will set solid.
    • Fill the mould cavities and leave to set for half an hour or so.
    • Once solid, remove from the mould and clean it.
    • Melt the white chocolate then spoon a little in each cavity.
    • Gently place the chocolates back in to create the white tops, and leave to set.
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    Spiced Ginger Shortbread (Dairy or Vegan)

    Deliciously buttery, very short, spiced ginger shortbread, ideal for a wee Christmas treat!
    This is very crumbly shortbread as opposed to more traditional, harder, gingerbread!
    You can sub the butter for Flora plant butter to make it vegan and as the predominant flavour is ginger, the taste is almost identical.

    RECIPE

    • 100g Plain flour.
    • 50g Gluten free flour.
    • 50g Caster sugar.
    • 3tsp Ground ginger.
    • 1tsp Ground cinnamon.
    • 110g Butter or Flora plant butter to make it vegan.

    METHOD

    • Put all the ingredients bar the butter in a blender.
    • Chop the cold butter into small cubes and add to the blender.
    • Shake to cover the butter and then blitz until fully combined into a dough. It will go like wet breadcrumbs.
    • Chill for half an hour in the fridge.
    • Pre heat the oven to 180c.
    • Line some baking trays with grease proof paper.
    • Roll the dough to 4mm and cut your desired shapes.
    • Bake for 8 – 10 minutes.
    • You will smell the ginger when they are nearly done!
    • Take out and place on a cooling rack when they have started to brown up round the edges.
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    Vegan Coffee and Walnut Cupcakes

    This is my previous coffee and walnut cakes but “Veganified” and you know what, I may just make this the default recipe as they came out so moist and fluffy!

    RECIPE

    CAKES

    • 250g Self raising flour.
    • 1tsp baking powder.
    • 200g Light brown sugar.
    • 150ml Almond milk.
    • 2tsp Ground coffee.
    • 150g Flora vegan butter.
    • 1 tbsp Cider vinegar.
    • 50g Chopped walnuts.

    VEGAN BUTTER CREAM

    • 150g Flora plant butter.
    • 350g Icing sugar.
    • 2tsp Ground coffee.

    TOPPING

    • 20 Walnuts

    METHOD

    CAKES

    • Baking temperature is gonna be trial and error for your own oven as all are a little different but for mine, I pre heat the oven to 170c for my fan assisted oven.
    • In a large bowl, whisk together your flour, baking powder and sugar.
    • Melt your vegan butter and make sure there are no lumps
    • Pour your milk, Flora plant butter and vinegar in.
    • Dissolve the coffee in the smallest amount of boiling water. Just enough to dissolve it. You don’t want it too watery.
    • Add to the mix.
    • Whisk till smooth!
    • Chop up the walnuts and mix in.
    • Split the mix evenly between 12 cupcake cases.
    • I find 2 level scoops of a “small” ice cream scoop does the trick for me.
    • Bake for 18-20 minutes until baked.
    • Vegan cakes take a little longer and the texture is a little wetter, even when fully baked but you can tell by touch or skewer as normal.

    VEGAN BUTTER CREAM

    • Dissolve the coffee in the smallest amount of boiling water. Just enough to dissolve it. You don’t want it too watery.
    • Put it in the fridge to cool while you mix the rest.
    • Beat the vegan butter in the mixer until loosened.
    • Sieve in the icing sugar and combine.
    • Take the coffee from the fridge and combine into the mixture.
    • It should stick to the spatula but fall off with a light tap against the bowl.
    • If too thick, thin with a little of the almond milk.
    • If it’s too thin, add a little more icing sugar.

    CONSTRUCTION

    • Once the cakes have cooled, pipe the vegan butter cream on.
    • Finely chop 8 of the walnuts and sprinkle over the cakes.
    • Put a full walnut on the top of each cake.
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    Malteser Cakes

    Nice and malty chocolate sponge with a malted chocolate buttercream, filled with chocolate spread and topped with whole and chopped Maltesers!

    RECIPE

    CAKE

    • 130g Self Raising Flour.
    • 32g Horlicks. (Seems very specific as I use a 32g sachet)
    • 28g Cocoa.
    • 175g Light brown sugar.
    • 175g Stork.
    • 1/2 tsp Baking powder for that extra wee bit of lift due to so much other dry ingredients.
    • 3 Large eggs.
    • 12 Maltesers
    • 100g Chocolate spread.
    • Splash of milk.

    Butter Cream

    • 150g Butter.
    • 32g Horlicks.
    • 28g Cocoa.
    • 250g Icing Sugar.
    • Splash of milk or double cream if it is too thick.

    Topping

    • 30 or so Maltesers.
    • Cut 6 Maltesers in half for easy cutting and chop them into small pieces.

    Method

    Cake

    • Baking temperature is gonna be trial and error for your own oven as all are a little different but for mine, I pre heat the oven to 170c for my fan assisted oven.
    • Cream the margarine and sugar together in a bowl.
    • Next, make a gap in the bowl and crack the 3 eggs in.
    • Give them a little mix to combine the yolks and whites, then combine with the rest of the mix.
    • Once done, you should have a smooth mix.
    • Add the cocoa and combine.
    • Add the flour, baking powder, Horlicks and combine.
    • Add a splash of milk and combine if too thick.
    • It shouldn’t be liquid but it shouldn’t be so thick that it doesn’t settle in the case with a few taps.
    • Split the mix evenly between 12 cupcake cases.
    • I find 2 level scoops of a “small” ice cream scoop does the trick for me.
    • Bake for 16-18 minutes until baked.

    Butter Cream

    • Beat the butter in a food mixer.
    • Sieve in the icing sugar, the cocoa, the Horlicks and combine.
    • If the buttercream is too thick, if it does not fall off a spatula with a soft tap, add a little double cream or milk and combine until the consistency is correct.

    Construction

    • Core the cakes out and pop a Malteser in the middle of each cake.
    • Fill the gap up with chocolate spread.
    • Pipe the buttercream on. Dealers choice but I use the rose style for these ones as it’s easier to hold the Maltesers.
    • Place a couple of Maltesers on top.
    • Sprinkle on some of the chopped up Maltesers.
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    Scottish Macaroon Bars!

    The Scottish sweet treat made with chocolate, coconut and tatties!
    Yup, you read that right.
    Boil ’em, mash ’em, put ’em in a sweet!
    Also, they are naturally vegan.

    Recipe

    Ingredients

    • 125g Potatoes.
    • 500g Icing sugar.
    • 200g Desiccated coconut.
    • 300g Dark chocolate. (Or milk, dealers choice but I use dark).

    Method

    • Boil and mash your potatoes.
    • Unsalted water and do not add any seasoning, milk or butter out of habbit!
    • Allow to cool then put the potatoes in a bowl and add the sugar a little at a time.
    • Mix in the first bit of sugar and the mixture will go like runny glue! This is normal!
    • Keep adding the sugar a little at a time, 50-100 grams.
    • You don’t need to be super precise so just eyeball it, you just don’t want to dump too much in as you need to let it liquify with a small amount first.
    • Keep doing this until it’s all combined and a thick fondant is formed.
    • Now chill in the fridge for about half an hour to make it a little more manageable.
    • While it’s chilling, line a baking tray with grease proof paper.
    • Once chilled, form into small bars and place on the tray.
    • Now put in the freezer for a few hours until solid.
    • Now toast half the coconut in a frying pan on medium heat until it’s turned light brown.
    • Take off the heat and add the other half.
    • When the fondant is ready to come out the freezer, melt your chocolate via your usual method.
    • Can microwave in 20 second bursts, stirring each time.
    • Melt in a pot over a medium heat, slowly stirring.
    • Boil water in a pot and add the chocolate to a bowl, place the bowl over the water and stir the chocolate until melted.
    • Now place your ingredients, fondant, chocolate and coconut in the order of your dominant hand so that the fondant is first.
    • Dip the fondant, shake off the excess chocolate and roll in the coconut.
    • Place the bar on a plate or in a tub and repeat until all coated.
    • Don’t worry, they won’t stick together as they will be fully coated in coconut.
    • Keep refrigerated and eat within 7 days.
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    Vegan Jammie Dodger Cupcakes

    Lovely and sweet Jammie Dodger cakes made with Flora plant butter, swirled and filled with raspberry jam and topped with a mini Jammie Dodger!

    RECIPE

    CAKE

    • 250 g Self Raising Flour.
    • 200 g Light brown sugar.
    • 200 ml Almond Milk.
    • 1tsp baking powder.
    • 30 drops of Raspberry Foodie Flavour.
    • 100 g Flora vegan butter.
    • 1 tbsp Cider or White wine Vinegar.
    • Raspberry Jam.

    TOPPING

    • 150 g Flora vegan butter.
    • 300 g Icing Sugar.
    • 30 drops of Raspberry Foodie Flavour.
    • Raspberry Jam.
    • 12 Mini Jammie Dodgers.

    METHOD

    CAKE

    1. Baking temperature is gonna be trial and error for your own oven as all are a little different but for mine, I pre heat the oven to 170c for my fan assisted oven.
    2. In a large bowl, whisk together your flour, baking powder and sugar.
    3. Melt your vegan butter and make sure there are no lumps
    4. Pour your milk, raspberry, Flora plant butter and vinegar in
    5. Whisk till smooth!
    6. Split the mix evenly between 12 cupcake cases.
    7. I find 2 level scoops of a “small” ice cream scoop does the trick for me.
    8. Bake for 18-20 minutes until baked.
    9. Vegan cakes take a little longer and the texture is a little wetter, even when fully baked but you can tell by touch or skewer as normal.

    TOPPING

    • Beat the vegan butter in the mixer until loosened.
    • Add the raspberry flavour and beat for another few seconds.
    • Sieve in the icing sugar and mix until all is combined.
    • It should stick to the spatula but fall off with a light tap against the bowl.
    • If too thick, thin with a little of the almond milk.

    CONSTRUCTION

    • Core out the cakes and fill with raspberry jam.
    • Smear some jam down the inside of the icing bag.
    • Fill with the butter cream.
    • Pipe on the butter cream which will have a nice vein of jam through it.
    • Pop a mini Jammie Dodger on top!
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    Ferrero Rocher & Nutella Cupcakes

    Really spoil someone with these deliciously decadent cakes.
    Chocolate sponge flavoured with choc/hazelnut, filled with Nutella, with Nutella buttercream, topped with a Ferrero Rocher.

    RECIPE

    CAKE

    Topping

    • 150g Unsalted butter.
    • 100g Nutella
    • 300g Icing sugar.
    • Dash of cream or milk for thinning if required.
    • 12 Ferrero Rocher sweets.

    METHOD

    Cake

    • Baking temperature is gonna be trial and error for your own oven as all are a little different but for mine, I pre heat the oven to 170c for my fan assisted oven.
    • Cream the margarine and sugar together in a bowl.
    • Next, make a gap in the bowl and crack the 3 eggs in.
    • Give them a little mix to combine the yolks and whites, then combine with the rest of the mix.
    • Once done, you should have a smooth mix.
    • Add the choc/hazelnut flavour and mix again.
    • Add the cocoa and combine.
    • Add the flour and combine.
    • Split the mix evenly between 12 cupcake cases.
    • I find 2 level scoops of a “small” ice cream scoop does the trick for me.
    • Bake for 16-18 minutes until baked.
    • You can do it by feel, as you can feel if it’s sufficiently spongy but you can’t go wrong with the tried and tested skewer method by poking a cake to the middle with a skewer and see if it comes out clean.

    Topping

    • Beat the butter in a food mixer.
    • Add the Nutella and combine.
    • Sieve in the icing sugar and combine.
    • If the buttercream is too thick, if it does not fall off a spatula with a soft tap, add a little double cream or milk and combine until the consistency is correct.

    Construction

    • Core the cakes out and fill the gaps with nutella.
    • Pipe the buttercream on.
    • For these ones I tend to use a round nozzle and “blob” the buttercream on.
    • Hold the nozzle just above the cake and slowly pipe good first layer without moving the nozzle above then lift slightly doing quick, smaller layers each time.
    • Add a Ferrero Rocher on top!
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    Home Made Bounty Bars

    These home made Bounty bars are tasty, moist and just the right amount of gooey!
    I found these home made bars can be too dry so I made a coconut syrup to add to mine and upped the volume of wet ingredients.
    The result is nice and melty bounty bars!

    This recipe does not use all the syrup you make or all of the condensed milk so you can refrigerate both in an air tight container for up to a week, or freeze for up to 3 months, the same as the bars themselves!

    Just multiply the batch by 2, 3 or 4 if you want to use more, or all of the ingredients at once!

    Syrup

    RECIPE

    • 1 tin of coconut milk.
    • 4 tbsp of caster sugar.
    • 1tbsp of cornflour.
    • 30 Drops of Foodie vanilla essence.

    Bars

    • 150g of desiccated coconut.
    • 75g of the syrup you just made.
    • 75g of condensed milk.
    • 25g of icing sugar.
    • 200g dark chocolate.

    METHOD

    Syrup

    • Add the coconut milk, the sugar and the vanilla to a saucepan on medium-high heat.
    • Just before boiling, and add the cornflour.
    • Whisk until there are no lumps.
    • Return to the heat and bring to the boil.
    • Whish vigorously and turn the heat down to low.
    • Simmer for about 10 minutes, stirring occasionally.
    • Once you feel it thickening up, you are nearly there.
    • You want it just a little thicker than double cream.
    • Remove from the heat and set aside to cool.

    Bars

    • Add the coconut, condensed milk, syrup and icing sugar to a bowl.
    • Thoroughly mix together.
    • The mixture will be very sticky.
    • Chill for half an hour to make it more manageable when shaping.
    • While chilling, prepare a baking tray with grease proof paper.
    • Once the mixture is chilled, remove from the fridge form into bars.
    • Weigh off 25 grams and roll into a ball.
    • Form the ball into a bar on the grease proof paper.
    • This will yield 10 x 25 gram bars.
    • Once the bars are prepared, chill again for about an hour or until the bars become quite firm.
    • Now melt the chocolate as per your preferred method.
    • Can microwave in 20 second bursts, stirring each time.
    • Melt in a pot over a medium heat, slowly stirring.
    • Boil water in a pot and add the chocolate to a bowl, place the bowl over the water and stir the chocolate until melted.
    • Once melted, dip each bar and fully cover.
    • Place back on the sheet.
    • Be fairly quick as the cold bars will chill the chocolate if left in for too long, making it more difficult to manage.
    • Once all bars are dipped, return to the fridge until the chocolate is set!