Category Archives: Cakes

Guinness Cake

Happy St Patrick’s Day All!

I’m not usually one to celebrate St Paddy Day, but I find the older I get the more I love! Obviously Pinterest is a big influence!


OF Course I had to share this recipe with you guys. It’s kinda dead easy and not that long to do. I’m not going to lie, this cake is like Marmite in our house. Mum LOVES it, whereas Arji (the human dustbin) isn’t a big fan. Again in work some of the guys like it and some hate it. I have found the longer you leave the cake, the flavours mature and the Guinness really comes out. It’s quite surprising how much chocolatier and spongier the cake is with Guinness – {NERD ALERT} this is because the gas in the stout (No, Guinness is not beer!) reacts with the baking soda in the oven, causing the cake to rise more. Well this is what I’m guessing, but I did get a C in Science… so maybe don’t trust me!


This cake is more than enough for 7-8 people. I use a 18cm Bundt tin which personally I think is the perfect size.


  • 125ml Guinness (No other substitute…duh)
  • 125g Butter
  • 40g Cocoa Powder
  • 200g Caster Sugar (Yes Caster!)
  • 1 Egg
  • 1tsp vanilla extract
  • 50g Yoghurt
  • 20g milk
  • 140g Plain Flour
  • 1tsp Baking Soda
  • 1/4 tsp baking powder
  • pinch of instant espresso coffee (Trust me it helps)



  1. place the butter and stout over the hob and heat gently until the butter is melted. Make sure its not on too high heat. (Don’t want to kill off all the alcohol now do we?)
  2. once melted let it cool slightly and add cocoa powder and sugar
  3. Again once that’s cooked out then you can add the egg, milk, yoghurt and vanilla.
  4. In a bowl sift all the dry ingredients (Flour, baking soda/powder) and slowly pour the wet mixture into the flour.
  5. Once all mixed pour in a bowl and bake for 35 minutes on 170c. (PLEASE make sure you have greased the tin well as this batter sticks)
  6. Top with a little cream cheese frosting (3tbsp of cream cheese & 150g icing sugar)
  7. Now you may enjoy!



I hope you guys like this recipe! Maybe give it a go for next next year’s St Patrick’s Day…


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Cake Gone Wrong

I won’t go into too much detail about this cake. It’s exactly like the cupcake but this time I used GRANULATED sugar. No matter how many times I do this I will never learn. Okay so if you’re wondering why I re-made this simple. Because Arji was craving cakes I thought I’d quickly whip this up again, but sadly ran out of caster sugar.

I now know how to answer to “why do you only use caster sugar in cakes?” well the answer is because if it’s granulated it doesn’t combine well in the batter. That’s what I noticed and when it bakes it kinda holds the weight down so it doesn’t rise as much AND it makes the cake stodgy which ain’t nice in a cake.

bad cake

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A Cake a Day will not keep the Doctor away.

For those of you who don’t know me, my dream ambition is to open up a tea shop. I know, how typical for a home baker to want to own a tea shop. Trust me this is different compared to my family, “I want to be a teacher, doctor, Architect bla bla bla”. Yes we are clichés, the whole Indian with a big money job, yeah. I kinda get odd looks from mum when I say how I want my tea shop to be. But to be honest I can genuinely see myself owning a business like that. So I have a business aim, save money and get experience. The obvious. And as you know I am not the greatest baker that ever lived. I like to say in the Larr house, I am but not everyone agrees. Excuse me in my little bubble, I tend to rattle on when I explain this. Anyway, I have set myself a challenge to bake every for a month. This came to me when an ASOS magazine came through the door and an entrepreneur talks about how she was a graphic designer in America and moved to London to open the first comic coffee shop. This made me realise that I may dream about this tea shop, but when shit hits the fan I won’t have anywhere to run. If I enjoy it, then I am determined to get my tea shop up and running ASAP, well once the bank allows me to that is. This way it helps me understand that if I enjoy this experience then it will be like this for the rest of my life. If not then I’m screwed.

If you’re wondering how I will get time to do this, its fine, I’m currently in search of a money making job. Not drugs, accounting. Aww yeah! The typical Asian job (I have been spending too much time with Ben and Rich). I didn’t get the sack; my contract came to an end and I decided it wasn’t any point me extending it as I would just get too comfortable whereas I need a job that can pay the bills. Hah I have no bills, just really need to save!

So join me fellow readers as we complete this journey together. So will my ambition succeed or will I need to deal that weed.

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I want that Cake cake cake cake cake cake cake


My little brother turned 15 on Monday (23rd). Yeah I know 2 days before Christmas, ain’t he a lucky fella.

For months Arji has asked me to make him a fudge cake. And for months I have mugged him of. So since it was his birthday I thought he deserved a homemade chocolate birthday cake (marks & spencer’s can suck it!). This is a 6 layer chocolate cake filled with marshmallow and ganache frosting, yum. I feel bad since with Ajay’s birthday cake, it kinda went downhill (I’ll give you the dets later. All I’m say is look at the pics below.

Okay so this recipe is from ‘Sweetopia’. Not sure if you’ve heard of them. I was basically looking for ‘inspirational’ cakes when I went through all the bakeries I stalk and found this recipe on foodnetwork. It’s known as a s’more cake, but I like to think of it as Arji’s cake! It literally is him all over; he loves fluff, and eats more chocolate than a girl during her sensitive time of the month.

whole cake

so what you see here is chocolate letters which i made. Hah just joking i brought them from Sainsbury’s, for like £3. worth it though?and then i found a box of chocolate letters for 2 pound something. I originally wanted the candles but then Debden Sainsbury’s is so shit they don’t sell ’em. But the chocolate was just as good. please don’t laugh at the slant! you’ll see how it became like that!

arji letters

So as you cut into this beast you get this. Now I don’t know about you but this reminds me of Matilda. You know when Bruce has top eat the whole cake. That’s what I said to Arji, “I put my blood, sweat and tears into that cake. So EAT IT!” if you don’t remember it, then what is wrong with you? And if you haven’t watched Matilda, you have had a sad childhood.

6 layers of mush

The BEAST of all cakes.

Okay this slice is a little ‘damaged’. it shows 5 layers instead of 6, sorry i pulled the cake away to soon and forgot about the bottom layer.

cake slice

Aimee was right, i could make it look like it does on the recipe. they had clean layers and everything. yet mine look like they’re mushing together. Sorry folks, maybe next time.


Sponge Cake

  • 330g plain flour
  • 600g GRANULATED SUGAR (not caster)
  • 135g cocoa powder (please no hot chocolate powder)
  • 1 tsp baking soda (bicarbonate of soda)
  • 1 ½ tsp baking powder
  • 1 ½ tsp salt
  • 3 eggs always keep out of fridge!)
  • 360ml buttermilk (or yoghurt mixed with a little milk to thinen)
  • 360ml strong BLACK coffee, warmish-hot
  • 180ml veggie oil
  • 1 ½ tbsp. vanilla extract

Chocolate ganache frosting

  • 450g butter, room temperature
  • 500g icing sugar
  • 1 tbsp vanilla extract
  • Pinch of salt
  • 250g dark chocolate, melted and slightly cooled (PLEASE USE 70%+ otherwise its gonna taste like shit)
  • 120ml whipping cream

Marshmallow frosting

  • 125g icing sugar
  • 225g room temperature butter (make sure its not straight from fridge as it wont blend together and will become lumpy. Trust I’ve been there)
  • ½ tsp vanilla extract (none of that essence shit please)
  • 1 tub of Fluff


For the chocolate cake: Preheat oven to 350° F. Prepare three 8″ round cake pans (butter, line bottom with parchment paper, butter paper, dust with flour).

In bowl of electric mixer, sift all dry ingredients. Combine eggs, buttermilk, coffee, oil and vanilla in a measuring cup and beat lightly with a fork.

Add milk mixture to the dry ingredients mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer). Divide batter evenly among prepared pans. (Batter will be thin.)

Bake for 20 minutes and rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean (a few crumbs), about 12 more minutes. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

I would make this a day in advance, so the cake is easier to trim after.

For the Chocolate Ganache Frosting:

In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.

Add vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).

Add whipping cream and beat on med-high speed for another minute.

Use it when you are definitely going to use it right away as it stiffens up and turns into set ganache. I’m serious please use it right away, no faffing about!

For the Marshmallow Frosting:

In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and mix on med-high for about 3 minutes.

Add marshmallow cream and mix on lowest setting for about 1 minute.

originally this recipe uses real marshmallows that you toast. I ended up taking them out. look at pictures below!

Assembly of the Campfire Delight Cake:

On cake board bigger than the cake! Put a small dollop of frosting. Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 layers. i would suggest you place it on a turn table and keep the knife dead horizontal and light engrave around the cake. then slice through. 

Place your first layer face-up on the board and cover with an even layer of the Marshmallow Frosting, leaving about 1/2″ around the edge. Place another cake layer face-up and repeat with Chocolate Frosting.

Repeat until you come to your final layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.

Frost entire outside of cake with remaining Chocolate Frosting. with any leftover frosting pipe on the top edge. i used a large plain nozzle and roughly looped the shell like piping. you can even make some plain butter cream and pipe pretty patterns etc. i’m making this again for Carol’s friend so i’ll show how else to decorate a cake. 

layering the cake

I would recommend you crumb coat the cake first. that means ice it but using a thin layer of frosting. bung it in the fridge to firm up for 1/2 hour and then frost it properly. This way you don’t have to fight the crumbs away from spreading into the frosting. 

crumb coatexcuse the fridge being cluttered, don’t forget it is Christmas time so my buddy the fridge is always stocked up! Plus i had to take a whole load out to make space for this bad boy!

see this is my disaster with the marshmallow frosting. i had to take out all the marshmallows because they were rock solid bits.

marshmallow frosting7

Handy tip for the butter to be room temp instantly is: stick it in warm water. this was given to me by Pat (my cake dec tutor). it honestly works and the butter doesn’t dissolve into the water, duh, because its fat!


okay so the original recipe is….

please don’t laugh at mine compared to theirs. Don’t forget i am a Amateur and they are professionals!

~~~~~~~~~~~~~~~i am happy for feedback so please FEED ME!~~~~~~~~~~~~~~~~

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Simple Springy Cake Recipe.

I have finally found the Perfect Recipe which is the simplest. I don’t care what anyone says, I think this is the one for me! See now I have this theory that whenever you don’t put effort into something you make, it comes out DELICIOUS and PERFECT. Yet whenever I actually make an effort, it comes out like turd. All I’m saying is that I may have found the ratio which I can do.

cake pic 1

I just love the golden crust you get on a simple sponge.


  • 150g Butter, Room temperature and cubed
  • 1 Cup of Caster Sugar
  • 1 Cup of Plain Flour
  • 2 tsp Baking powder
  • ¼ cup of milk
  • 3 eggs
  • ½ tsp on Vanilla extract
  • ¼ almond extract – can use a different flavour or add orange zest as well as the almond extract.

Okay so it is as simple as making the batter….

  1. Using the electric whisk or mixer if you’d prefer, mix the butter, sugar and eggs together until pale yellow.
  2. Sift flour and Baking powder in and whisk for 3 minutes.
  3. Add milk bit by bit until it feels like lightly whipped cream
  4. Pour into prepared tin and bake in the 150 degree Celsius oven for 45-60 minutes. DO NOT OPEN THE OVEN WITHIN THE FIRST 40 MINUTES.

Because it’s just a simple cake using a prettier cake tin sets it off. Or you can even put it in a loaf tin and slice it up like bread and sandwich 2 with jam and whipped. Now that is cute when you have friends or family over.

with the ring tin, like i used you can spread chocolate ganache over the top.

cake 2

Usually with other recipes I make, I get a thick crispy crust and this time I got no major crust just a smooth springy cake. Please tell me what you think and if you have any suggestions as to how to improve ‘develop’ the recipe.

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If you like Pina Coladas…

So d’you remember this song. Because it was stuck in my f***ing head all night whilst baking this cake. So I come home from cake Dec class (9pm) and get cracking on with the Halloween cake for Arji. And for some random reason, mum pops in the kitchen and starts talking about pineapple upside down cake. Where did that come from? And then this look on her face, full of delight as she asks, “Neet, are you making pineapple upside down cake?” and usually mum NEVER asks to me to make her a cake because it’s too many calories! And to be honest I was so determined to make Arji’s Halloween cake I kind of at first said I was just gonna make Arji’s cake BUT I’ll make the pineapple cake instead. And you know how mums are, the whole: “oh no don’t worry about me, you just carry on.”
Come on, you can’t do that to your mum can you? So like the good daughter I am incorporated mums favourite things into 1. So mums favourite fruit and cake of all time is pineapple upside down cake and pina coladas are her favourite cocktails. So I made a pina colada cake! 2 upside pineapple cakes with coconut butter cream with a splash of rum.
So I kind of experimented with the cake recipe. Recently I’ve fallen love with the Great Mary Berry recipe, of just bunging everything in the bowl and mixing in the mixer. But I don’t know; d’you ever get that feeling where you want to make the cake like by scratch where you make it with love, I mean are always…kind of. But then I guess I got a little lazy with the mixer and could really see what was going on I guess. I don’t know but I just had a moment I guess with my hand mix. Oh and I tried something else which I used from Great British Bake Off!


  • 125g Butter, room temperature
  • 125g Caster Sugar
  • 125g Plain Flour
  • 50g Ground Almonds
  • 4 Eggs
  • ¼ tsp. vanilla extract
  • Splash of milk or golden rum
  • 2 ¼ tsp. Baking Powder
  • 1 tin of Pineapple rings  in juice
  • 2 tbsp. sugar


  • 90g Butter
  • 50g cream cheese
  • 200g icing sugar
  • 1/2 cup of Shredded coconut
  • Splash of golden rum (entirely up to you-from 1 tbsp. to 4 tbsp, just ad 2 tbsp. more of icing sugar if adding 4)


  1. Cream butter and sugar until pale and fluffy
  2. Add all the eggs, vanilla and rum in and carry on whisking on high until really pale and thickish
  3. Sift in the flour and ground almonds and baking powder and fold in.
  4. Whack the whisk on high and whip batter until real thick and pale. If you want the batter a little looser then add rum (which is what I did).
  5. Line the tins and sprinkle sugar on the bottom of the tin first, then arrange the pineapple
  6. Spoon over the cake mix evenly and pop in the oven on 170c for 35-45 minutes or until golden and bouncy

Whilst cakes in the oven start on the butter cream:

  1. Whisk all ingredients until thick and smooth. DONE.
  2. Then WASH UP!
  3. Once cakes are done leave to cool for 30 minutes or until slightly warm, then take out and sandwich together the cream and cakes. The butter cream will melt but it meant to. Trust me when its warm like this… you can’t beat it.

batter whiskI was so impressed with the batter. Not sure if you can tell how pale and fluffy it is to normal. As you can see I dusted out of the cupboard my good friend, Mr. Handmix. i honestly believed i baked this cake with love. Like i usually laugh at some mugs who think that’s a key, but I guess i’m joining the crew!

cake liningSo this is how i lined my cake tins. i was watching GBBO and saw a lot of the contestants line their tins like and thought i’d give it a go. So i make the base as you would normally do. BUT then measure, roughly (add more length), 2 inches tall. Wrap round the inside of the only sticking the ends together, so NOT TIGHT. i know you’ll probably laugh but i actually used sellotape to stick together. Only a little so it wont kill. I will look into how they really stick it together, but this was my way for now.

pineapple arrangement close upLiterally its as simple as can be. throw a tbsp. of sugar on the bottom and place you tinned pineapple rings cut in half.

green batterDon’t laugh at me but we didn’t have any glace cherries in the cupboards, so I tried make it look like it was green cherries in the cake? Now i’m writing it back to yous’ i feel like it makes no sense. At the time it did, just not now! Anyway I think i saw Nigella used green cherries somewhere that why. Just don’t laugh at me please. Clever idea though, no?

cake in ovenI was soo fascinated with the way it had risen in the oven. Remember to take out when firm. ALWAYS wait till it looks firm. So about 35 – 40 mins. From experience DO NOT take it out the oven before. Trust me, you end up wrecking the rising process. You just have to have Faith and Patience in the Cake! Look how lovely and golden they are! when you stick a clean sharp skinny knife through and comes out clean and glossy from the butter, you knwo its done. EVEN if you find the smallest smudge on the knife, IT AINT DONE! so give it 10 minutes.

close up pineapple cakeSo my plan with the cherries didn’t go so well as you can see. didn’t make a difference in the taste thank god! but i tell you what i liked about the cake; i always usually get a bit of a crust on the edges, which tends to soften up after a couple of days. But this time it didn’t do that! IT WAS JUST SOFT MOIST AIRY CAKE THROUGHOUT!

pina colada cakeDon’t Laugh but I thought it would be pretty funny to do one of those cheesy shots, you know like when you see you holiday pictures. I thought it was cute but Ajay just laughed and said it looked Naff. I was a little insulted but I guess you learn from it. And from that I learnt Ajay can be a knobbish brother at times. moving on-As you can see I served it with whipped cream sweetened with a little icing sugar and rum sprinkled with a little coconut. Surprisingly mum really enjoyed it and ate most of it herself. Took some in to work and Carol absolutely loved it. so that was nice to see that not just mum enjoyed it. 

~~~~~~~~~~~~~~~~~~~~~Give it a Go and tell me what you think. But maybe try using real glace cherries.~~~~~~~~~~~~~~~~~~~~~~~~~~

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4 Cakes in 6 Hours.

Another baking session I’m afraid. But since it was with Jenny it’s not the typical pretty cakes, just plain weird with her. So on Saturday Jenny stayed over for the weekend after meeting up for a picnic in Hyde Park with Jemma, Jenny, Ajay and Arji. Was actually a lot of fun! It was a lovely weekend with Jen, our serious talks in the garden with the chiminea smoke permanently blinding us. We had a laugh. So whilst Jenny was here she wanted to bake cakes. Now this was serious; since Jenny is the sort to claim she baked a cake when clearly all she did was add an egg and a few drops of water and bung it in the oven. Ta-Dah, Jenny’s homemade marble cake! So I gave her the basic recipes for sponges, to try at home.
Now I am not exaggerating here, it took us 6 HOURS. Really and that wasn’t decorating them like I did with Nicola. And by the end of it, I think it was safe to say Jenny and I was not ready to see another block of butter for a while. I have to admit we didn’t get hungry once whilst baking, and we didn’t even need to mindlessly nibble on a slice of cake throughout. So thumbs up on the diet side. BUT a BIG thumbs down on the whole weekend, food wise. I have to admit I still use the recipes from school and that was like 2 years ago. But I guess Mrs Abbotts would be proud. So the sandwich cake turned out lovely! As for the others…about that. (Look at the pictures, and then you’ll understand)

McDonalds Cake

so we started off making a sandwich cake, which turned out to be Jenny’s results cake. Now you’re probably thinking, “what is that?” Well Jenny has only just turned 17 and is doing A-Levels, so she has just finished the first year (A S Level) and gets the results this THURSDAY, so i made her and her friends a cake for when they go out for a meal to celebrate “all their hard work throughout the year, gone down the drain”; Jenny’s words not mine!

plain SpongeTurns into This!


So Jenny asked to make this. i would explain more but there’s more to the cake.

Maccy Ds

photo (32)

red cake

photo (22)

Excuse the Language but you can understand now their attitude towards education. Hah i sound like i’m their parents… anywho.


ugh now this looks like a disaster but tastes not bad. Jenny made out like she was having here order taken by me and i’m offering her the cakes i make. But this was a Humingbird recipe of all choc-o-late. But i don’t know to me doesn’t look all that chocolatey.

photo (17)

These were pretty cute if only they had a clean finish. for some reason they remind me of truffles, no? Jenny piped these on so that will be my excuse for looking so ‘rough’.

photo (15)

Marble Cake

I Make this all the time so i won’t eve explain this…But here’s a picture anyway.

photo (26)

Nutella Cake

so this was the last of the cakes. i can’t remember why, but  was CRAVING Nutella. so with a simple chocolate cake and Nutella frosting, you get this creature. this was purely just me being me and awkward wanting to add another cake to the mix.

photo (8)

Ta-Dah the final result with a freestyle pattern to top it off.


i don’t know why but i feel like it looks like a beast in these pictures, but i am serious it is nice!!

So i don’t know what you make of these ‘cakes’ but i will tell you this, it was fun. besides the constant mess which jenny kept cleaning up, so thank you Jenny, i did notice !

the mess


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Snazzy Cupcakes with Nicola

So Nicola and i have planned this ‘Baking sesh’ for MONTHS and when i mean months i mean a year and a half!  so on Thursday, straight after work (leaving 15 minutes earlier and feeling like the biggest rebel ever) i met Nic at Sainsbury’s to do a quick shop and went straight to hers to get our baking Groove on. We decided on a simple vanilla cupcake but wanted to focus on the decorating. since doing the level 1 cake course nic though i could teach a few (which was kind of a flop) but hey i can say it looked pertty damn good. sorry i have literally come back from staying at my aunts for the weekend and have been watching ‘Here comes Honey Boo Boo’, with Jenny, so i’ve kinda been talking like that. Anyway getting back to the story we made some lovely Humingbird Recipe cupcakes. honestly i can say everything turned out right. but the downfall was hat it actually took us three hours to create these so we were impressed and exhausted. so as you can see we actually made an effort to pipe out, h i absolutely loved Nic’s piping bag is amazing! from Lakeland.  And then topped off with fondant.

 the cupcakes

this one is just like the best. like its just too Pertty to Eat!


for some weird reason this one just reminded me of Marc Jacobs, Daisy. no? you can say its a designer cake.


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