Blogging 101 class of 2014

I accidentally missed day one, therefore skipped straight to day two and here I am at day three, so to recap I’m making this a hybrid, days one & three!
Random picture of a kitten I rented for a day 😘

Day one; introduction.
I began blogging a few months ago to raise my professional profile (so to speak) and have an outlet for my baking expression. As an opinionated individual I decided it was a waste to limit myself to just baking so I created a blog designed to be an expression of all aspects of my life, from baking to politics!
I implore you to subscribe and read my blog because I’d like to guarantee there’s something for everyone, especially where baking is involved. Ask me to try a recipe, or ask me for a recipe, read about my views on things like university (tuition fees), diets and exercise, saving money!
I decided to keep a blog, like a public journal. It’s as personal as a diary and as open as a book!
In a years time I hope to still be getting hits for old blogs like my chewy cookie recipe and tips to writing your CV, have a good community of subscribers who I regularly interact with and most importantly still blog!
Here are three facts about me; I still have 2 baby teeth, I can’t tie my shoe laces ‘properly’ (I’m a bunny ears tied together girl) and I can’t whistle!

To coincide with day three here are five new blogs I have followed, and five post I love!

1. Easy Pizza Dough
By The Perky Pancake
Easy pizza, 5 day dough, Sourdough pizza, Sourdough flatbread, Pizza dough, Pizza, Sourdough

2. Would choux like an eclair?
By Sticky Pinny
choux, Choux pastry, baking, Great British Bake Off, crème pâtissière, GBBO, eclairs, pastry, chocolate, choux buns

3. Gadget of the month: Heston Blumenthal Dual Platform Precision Scale
By She Wolf In The Kitchen
Heston Blumenthal Dual Platform Precision Scale, scale, Heston Blumenthal, baking, kitchenware, cooking, Salter, kitchen gadget, kitchen scale

4. Cookie Dough Cereal Bowl…filled with Cookie Crisp obv.
By The Vulgar Chef
food, recipe, baking, chef, cookies, cooking, cereal

5. Chocolate Twists – My self challenge at 2AM
By dreamernxtdoor
creme patissiere, food, recipes, baking, tea time, pastry, chocolate, desserts, sweet


Me to me

You’re about to enter a room full of strangers, where you will have exactly four minutes to tell a story that would convey who you really are. What’s your story?

Three years ago I came home from a summer working in America to the news that my nana had been diagnosed with pancreatic cancer. 14 months later she died. He life and her death were both the making of me. After she died I signed up to the Cancer Research Race for Life, to help raise money I sold cupcakes for sponsorship. I had so much fun baking and experimenting. I got such good feedback and smashed my target I decided to take my passion to the next level, I got a job in a bakery and entered a National cupcake competition. On the first anniversary since my nana passed I won my category at the National Cupcake competition and was presented with a trophy by the one and only Mary Berry. My nana left me with her hands and heart.





The Daily Post | The Art and Craft of Blogging


Anyone who’s English has watched the Great British Bake Off at some point since it began in 2010, last years contestant Ruby Tandoh (runner up to Francis) did so well on the programme she now writes a baking segment for The Guardian and has an online blog ( This doughnut recipe is from her blog. It is delicious! And really easy (don’t be daunted) to make.

I have to mention I’ve only used half the recipe (as mentioned before my parents are gluten free so a full recipe would be a waste) and I changed the method to combining the dough just because it’s the way I like to bake with yeast you’ll notice both methods are here!

250g strong white flour
165ml milk (luke warm)
5g yeast
30g butter (Ruby says softened, I melted)
1/2tsp salt
25g caster sugar

Ruby’s method says to put the dry ingredients in a bowl, add the milk and butter then mix, if you have a mixer with dough hooks, use these and mix for 5 minutes) otherwise get stuck in and knead it the old fashioned way with both your paws!

What I did; put the yeast and sugar into the warm milk and leave to activate for 15 minutes. Weigh all other ingredients into a mixing bowl (except the melted butter). IMG_0080.JPGAfter the 15 minutes yeast activation, mix all ingredients together and knead by hand for 10 minutes (no slacking 😉) IMG_0082.JPG

Pop the dough back into the mixing bowl and cover with a damp cloth or cling film. Prove at room temperature for 1&1/2-2 hours.

Once doubled in size put the dough onto a floured surface and roll out till it’s about 1/8th inch thick (the dough will shrink during this process, continue to stretch it out with the rolling pin and it’ll come along). IMG_0083.JPG Using cutters (I don’t know the difference but Ruby mentions pastry cutters… are they the same as biscuit/cookie cutters?!) cut your rings out, (large cutter then small one for the ring) keep your inners! They’re delicious little fried balls-yumm! Place your cut out doughnuts onto trays lined with grease proof paper, cover with cling film and leave to raise again for 45 minutes!

15 minutes before the end of the proving either turn your deep fat fryer to 190 degrees or heat 1 litre of cooking oil in a heavy based pan/ wok at the highest setting (or better yet use a sugar thermometer to get the perfect temperature!). Prepare your glazes or sugars, I had regular caster sugar, a cinnamon sugar (light brown sugar 5:1 ratio, or how strong you like your cinnamon), water icing (quantities of 25g icing sugar -1tsp water) and chocolate icing (25g icing sugar, 1tbsp cocoa powder 1tbsp water). Be imaginative!

Now the frying! Weeyyyy, drop the doughnuts one at a time into the pan (don’t cram them in because they do still expand) they’ll float on the surface, let them bob about for a minute or so until you can see them browning. Using chop sticks, flip the doughnuts over to brown on the other side, once done turn out onto a plate (pop a piece of kitchen towel onto the plate to absorb the fat from the doughnuts) and continue on your way.


IMG_0089.JPGAs the next ones fry dip, dab and dash your doughnuts with your sugars or glazes! My particular favourite was the chocolate!

I made a few whole doughnuts, the jam in the middle type, but they were less dough and more wholey, they’d have been perfect filled with a thick custard! Which I’ll try next time I make them, but for now, just stick to the ring 🙂





Rainbow Roll🌈

Another really quick post from me!
(Previously posted to my baking only blog
This is just a fun little cake to make.

It’s a standard Swiss roll recipe, coloured into a rainbow!

For a single roll (I doubled the recipe and made two):

2 whole eggs
50g caster sugar
50g plain flour
Food colours! (Liquid preferable so as not to knock the air out of the mixture when folding in the colour)

Preheat your oven to 160degrees (fan assisted) and line you tin with grease proof paper.


Begin by whisking the egg and sugar together in a mixing bowl, you want to so this for upwards of 5 minutes, until the mixture becomes pale, light and leaves a trail.


Sift in the flour and fold gently.

Divide the mix evenly into as many bowls as you have colours, mix each colour so there are no streaks.

Now using either piping bags or just a spoon carefully fill your tin with the lines of different colour cake mixture.


Bake in the oven for 15-20 minutes, depending upon the depth of your tin.


Once baked remove from the oven and making sure to be extra careful with the hot tin and cake roll the sponge up tightly and pop in a cool place to rest.



After about an hour unroll your sponge, fill it with jam and cream and roll back up into shape!



Posted this yesterday to

Just a quick little post

I took my puff pastry recipe:

And made some delicious palmier biscuits!


Really simple to make!

Once you’ve got your puff pastry prepared dust your work surface with flour and roll the pastry into a square/rectangle, a coupe of multimeters thick.

Using a pastry brush wet the pastry and sprinkle with caster sugar.

Like a Swiss roll/roulade roll the ends to meet each other in the middle and refrigerate for half an hour.

In the mean time pre-heat your oven to 180 degrees.

When the pastry has chilled take a sharp knife and cut each palmier about a centimetre wide.

How ever you like to grease or line your tin (I greased with margarine and dusted with flour) do this now. I suggest using a few small trays instead of one large tray.

Lay each palmier out on the tray, give them plenty of room as they will at least double in size, and pop them straight in the oven.

After about 7/8 minutes take the tray out and turn the palmiers over, return to the oven for a further 5/6 minutes until lightly brown.

Once removed from the oven carefully take them off the tray and place on a cooling rack.

Voila yummy puff pastry palmier biscuits!


Variations include cinnamon sugar, lemon sugar, cheese savoury.
Let your imagination run wild!