Rice Krispie Cakes

Back in the early days with my daughter I got really into my baking and cake decorating, so much so I baked and blogged here at wildaboutbaking. Then she became a Toddler, I became pregnant, pregnancy became a little boy too and Mummy got a bit busy and poor old wildaboutbaking got neglected.

Well, time to put that right… now she can get involved too, surely now there will be time for baking once more.

Let baking commence….

We begin with Chocolate Rice Krispie Cakes 🙂

1. Put on Gruffalo Tabard Apron and mix Rice Krispies into melted chocolate.
2. Place mixture into paper cases (this was the easy bit, persuading her not to put it there via her mouth first took a little work).
Yes, now you can eat it.
We all know this is the best bit
They work very well with a nice glass of milk

Success!  I only had to slightly detour from convention by putting them in the cold oven to “cook” so that she wouldn’t eat them all straight away. Next time I think we will work up to proper oven based biscuit baking.

Elderflower Cake and Cake Club


This month’s Clandestine Cake Club was “Your Favourite Tipple”. As a preggers lady I decided to go with my drink of choice at the moment of Elderflower Cordial with a slice of lemon. I chose a Nigella recpie for a Lemon Drizzle cake and adapted it to be an Elderflower Cake. I used lemon zest through it to give a hint of lemon and then after it had baked I pierced the top and poored oodles of Elerflower Cordial to soak in through the cake. Elderflower is quite a subtle taste but I think it tasted quite nice. I meant to do a lemon drizzle icing over the top but in the end I just had to go with a sprinkling of icing sugar and a rustic look. I think it looked a bit dissapointing next to the exciting other cakes at Cake Club but I think it’s simple taste could hold its own.

The cake club was held at a local pub where we had a lovely little area in a side room cordoned off for ourselves. It worked really well. We had 5 cakes and 8 attendees and it was just enough cake to be able to sample decent slices of each without getting sugar rush and overwhelmed.


The attending cakes were;

An Irn Bru cake


My “Rustic” Elderflower cake



A Black Russian cake


A Port-laced cake (cherries laced with port for at least a week!!!!)



and a Chocolate Guiness Cake


All exceedingly yummy.

Instant Espresso Cupcakes and Coconut Macaroons

I had a request from my husband to make some of the Espresso Cupcakes for him to take into work with him for a meeting. Also there would be a gluten-free requirement and so I chose to accompany these with some coconut macaroons.

Both of these are Nigella recipes from the How To Be A Domestic Goddess cookbook.

The chocolate cakes were essentially made to Nigellas recipe as in the last post here. This time I had nice new soft muscavado sugar which made them a lot quicker to make. I also when full out with the Instant Espresso making the chocolate covering with added espresso powder too. This made them more intense coffee, but they did leave the chocolate covering drying with a mottled look.

Then I knocked up some easy coconut macaroons. Essentially dessicated coconut, ground almonds folded into whisked egg whites and caster sugar. Then they were drizzeled with melted chocolate.



Now, this is where I get cheeky. I am going to enter them into the Alphabakes March “I” challenge under “Instant Espresso” ingredient. I feel a little cheeky as I entered them under E for Espresso cupcakes last time but this is another bake afterall.

So here they are for Alphabakes challenge hosted by Caroline Makes and The more than occasional baker.


Iced buns

I’ve been wanting to try my hand at Iced Buns for a while now. However, in my household I don’t usually do yeast-based baking, that is reserved to my very competent bread-making husband. He does the bread and I do the cakes in our household. So this was a little out of my comfort zone. However, when I spotted that this months Alphabakes challenge was to make a recipe based on the letter “I”, I thought I would give it a shot as it is a sweet bun after all.

I chose the Paul Holywood Great British Bake Off Iced Bun recipe here. I have to confess my husband has made these before and they were FANTASTIC, light and soft just like I remember them… but I didn’t hold the same hope for me to be able to get them as light as 1) as I said I don’t have much success with yeast based baking and 2) I was planning to use the Kenwood dough hook to do the kneeding work for me rather than by hand.

The recipe involved putting everything in and mixing into a sticky dough which was then left to prove for 1hour. They were then shaped into fingers and placed on a baking tray before another 40 minutes rising.


The trick was to get them spaced so that they just touched when they had doubled in size, so that they could be pulled apart to give a soft side. I didnt quite get this right and they came out a little irregular. They only took about 10 minutes to bake and then once cooled drizzled with icing.


I filled them with Jam when ready to eat… only shame was I didnt have cream to fill them with.



And so I will enter these into Alphabakes challenge run by Caroline Makes and Baking Addict.