Bake The Blog

Rice crispies Cake

Ingredients:  Image result for rice krispie cakes

50g of butter

3 table spoons golden syrup

1 bar of milk or dark chocolate

90g Rice crispies


  1. Break the chocolate up in pieces than put it in the microwave till melted.
  2. Add the butter, spread chunks of it out stir in till melted (add this with the chocolate).
  3. Add the syrup and stir.
  4. Add the Rice crispies and stir in to the chocolate mix, gently.
  5. Spoon in to 12 bun cases than leave it to cook.
  6. And enjoy!!



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Vanilla cheesecake


100g of digestive  biscuits

50g of demera sugar

500g of cream cheese

100g icing sugar

vanilla essence

200 ml of double cream


  1. Take 100g of digestive biscuits and start to crush them until there crumbs.
  2. Then mix 50g of demera sugar into the biscuit crumbs.
  3. Then spoon the crumbs out into a cake tin and create a flat even base.
  4. Take  500g of cream cheese and mix with 100g of icing sugar , 200 ml of double cream and a table spoon of vanilla essence until it`s a thick creamy consistency.
  5. Lay your cream cheese mixture evenly on top of the biscuit crumbs.
  6. Then put your cheese cake in the fridge to set.

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3 large egg whites

175g white caster sugar

1/2 tsp vanilla extract.


  1. Take 3 large egg`s and 175g of white caster sugar and whisk them together until there is a light fluffy mixture.
  2. Then add 1/5 tsp of vanilla extract and mix it in.
  3. Your meringue mixture should be light enough for you to be able to hold the bowl upside down and for the meringue to not come out.
  4. pipe the mixture onto a baking tray that is lined with baking paper.
  5. Place the meringues in the oven for 15 minutes.
  6. After 15 minutes the meringues should be ready so take them out the oven and leave them to cool.

Chocolate Brownies


  • 200g dark chocolate
  • 100g unsalted butter, very soft
  • 250g caster sugar
  • 4 large free range eggs, beaten to mix
  • 1tsp vanilla essence
  • 60g plain flour
  • 60g cocoa powder
  • 15cm square brownie tin or baking tin


  1. Heat the oven to 180C, gas 4. Break up the dark chocolate. Put into a heatproof bowl and melt gently in a pan over simmering water, making sure the water doesn’t touch the base of the bowl. Remove the bowl from the heat and leave to cool until needed.
  2. Put the butter and sugar into the bowl of a food mixer and beat until fluffy. Gradually beat in the eggs, beating well after each addition. Beat in the vanilla essence.
  3. Spoon the cooled melted chocolate onto the mixture then mix in thoroughly. Sift the flour and cocoa powder onto the mixture and gently stir in.
  4. When completely combined, spoon the mixture into the prepared tin and spread evenly.
  5. Bake in the heated oven for about 20 mins until firm to the touch but still a bit fudgy. The chocolate will continue to cook slightly for a few mins after coming out of the oven.
  6. Remove the tin from the oven and set on a wire cooling rack. Leave the chocolate brownies to cool completely before cutting into pieces. Store the brownies in an airtight container and eat within 4 days.

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Apple Pie


255g/ 9oz of plain flower,

A pinch of salt,

140g/5oz of butter,

6tsp of cold water

For the filling you will need:

3 large bramley cooking apples, chopped, stewed and cooled.

Sugar, to your taste,apple-pie-helena

Caster sugar, if you would like.



  1. Preheat the oven to 200c.
  2. Sieve the flour and salt into a bowl.
  3. Rub in butter until the mixture resembles fine breadcrumbs.
  4. Add the cold water to the flour mixture. Using a spoon, mix the water into the flour, using your hand to firm up the mixture. The pastry should be of an even colour and suitable for rolling.
  5. Divide the pastry in two halves. Take one half and roll it out so that it is big enough to cover 20cm on a a plate. Trim the edges using the of your plate as your guide.
  6. Cover the pie with a sprinkle of suger for some taste.
  7. Roll out the other half of the pastry. Place the second piece on the top.
  8. Pinch the edges using your thumb.
  9. Put the pastry in the oven and cook for 20 to 30 minutes.
  10. Take out of the oven an serve.





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Jam Tarts


150g plain flour.

a Pinch of salt.

75g  unsalted butter.

3 tea spoons of  caster sugar.jam-tarts-helena

1 egg yolk.

Cold water.

Jam (any flavor of your choice).


  1. Preheat the oven at 200c.
  2. Rub together a little bit of flour, until it forms bread crumbs. Stir in 3 tablespoons of water to form a dough.
  3. Roll out on a lightly floured surface. Use a pastry cutter to cut out about 15 circular shapes.
  4. Put each pastry case into an individual a cupcake tray. Add a teaspoon  of jam to each case-not to much or it will spill everywhere.
  5. Put the tray of tarts into the oven and cook for about 30 minutes, or until the pastry has gone pale brown (check the tarts after 20 minutes).
  6. And serve.

Banoffee Pie recipe


  • For the base:
  • 100g butter, melted
  • 250g digestive biscuits, crushedbannnoffe
  • For the caramel:
  • 100g butter
  • 100g dark brown soft sugar
  • 397g can Carnation Condensed Milk
  • For the top:
  • 4 small bananas
  • 300ml carton whipping cream, lightly whipped
  • grated chocolate

You will also need…

20cm loose-bottomed cake tin, greased.


1.Put the biscuit crumbs in your bowl, then tip in the melted butter and mix it all together. Spoon this into the base and press against the bottom and sides – this is the base of the banoffee pie recipe. Chill it for ten minutes.

2. Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.

3. Carefully lift the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the base. Decorate with the remaining bananas and finish with the grated chocolate.


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Apple crumble

Apple crumble is a delicious treat especially in winter.

what you will need:

A glass mixing bowl.

3 medium sized apples


Brown sugar

crumble mix

and that`s all you will need !!!!!!!!!!!!!!


Get your glass mixing  bowl.


1.Chop your apples up into 4 and then separate every individual section and chop each section into five.

2.add a little bit of water to your glass bowl

3.Put the individual pieces of apple in the water

4.then add a pinch of cinnamon

5.add 100g of sugar and add it in with the apple.

6.poor the crumble mix evenly across your apple

7.add 10g of sugar on top of the crumble mix to make it golden

8.Then put your crumble in the oven for half an hour.


9.After half an hour take your crumble out the oven a leave it to cool.


Autumn spice cupcakes

autumn-cakeYOU WILL NEED:

a cupcake tray

cupcake cases

some whole nutmeg

cinnamon ( just put in however much you think will taste nice)

1 tsp of butterscotch essence

130g flour

1tsp baking powder

160g sugar

1 egg

135g unsalted butter


35g butter

40g cream cheese

and 170g sugar


  1. First preheat your oven to 180 degrees
  2. next finely grate some whole nutmeg into a stiring bowl
  3. in the same bowl add and weigh the flour, sugar and baking powder.
  4. stir your dry ingredients together
  5. now for your other ingredients in your stiring bowl add
  6. butter,egg and butterscotch essence,
  7. mix all of your ingredients together until it is smooth
  8. Next get your cupcake tray and cupcake cases and fill
  9. your cupcake cases with the mixture
  10. now put in the oven to bake until it is golden brown
  11. take them out of the oven put in a cool dry place until they have cooled down
  12. now put icing on them and decorate them
  13. And last but not least enjoy









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Halloween cake

A fun and creative cake to make!


500g sunflower spread,
500g caster sugar,
500g self-raising flour,

10 eggs,
food colouring in red, yellow, orange, green, blue and purple.


1. Preheat the oven to 169c. Grease and line the base of 2 or more 18cm diameter sandwich cake tins. You’ll need to use two cake tins.

2. Place the sunflower spread, caster sugar, flour and eggs in a large mixing bowl and whisk. Whisk till the mixture is smooth and creamy.

3. Divide the mixture equally between six bowls then add a small amount of food colour to each bowl, mix to colour evenly, add more colour if necessary.

4. Pour 1/2 of the purple batter in the center of one pan.
Pour 1/2 of the blue batter into the center of the purple batter (adding the blue will push the purple toward the edges).
Continue to pour 1/2 of red, yellow, orange and green.
Once done than In the second pan do the same but in the reverse order, starting with the green.

5. Bake for 30-35 mins until well risen and just firm to the touch. Cool in the tin for 5 mins. Then spread jam with a spoon along one of the cake mixture tins. when done put the other cake (with out the tin) on top of the one with jam on. Ice the cake if you would like to.
6. And serve

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