The Sceret To Pefect Buttercream

Hi and welcome to my blog ‘Scrummmy Fridays’ 

This week I’m going to let you into a big secret… How to make the perfect buttercream to top your cupcakes, cakes or simply as a delicious filling.

Ok so buttercream isn’t such a big secret, but I do get asked how I make it just perfect for piping and so tasty.

To start with, I used a electric mixer with a rubber paddle attachment, I know that’s cheating but you can do this by hand, with a wooden spoon but you may find you have muscles like popeye by the time you have finished. 

With only a few simple ingredients, you will have delicious and smooth buttercream. This recipe makes enough buttercream to top 24 cupcakes or fill and cover a 7 inch cake

Please do use real butter and not margarine, you will get such a better flavour and texture.

So let’s get started, you will need…


250g unsalted butter, at room temperature (you can microwave for 10 seconds on a non-metallic plate if the butter still seems too hard)

500g icing sugar

2-3 tbsp Milk

Flavouring of your choice. My favourite is salted caramel.


  1. Cut room temperature butter into small cubes and place in mixer.
  2. Either beat with a wooden spoon or in the electric mixer until the butter looks a lighter colour, almost white.
  3. In a separate bowl, sift icing sugar, then add this a tablespoon a time into the butter, with the electric mixer on slow speed, until all the icing sugar is mixed in.
  4. From time to time, you may find you need to add a small amount of milk to help loosen the buttercream. Do this by adding just a teaspoon at a time.
  5. Add flavouring to taste. With the salted caramel, I use a regular Carmel flavouring then table salt until I get the desired flavour.
  6. If using any colouring, mix this in now. Either in separate bowls if requiring many colours or straight into the mixing bowl if only one colour is required.

If you are finding the mixture a little too soft and it doesn’t want to hold its shape, pop the buttercream in the fridge for 20-30 mins. Then beat well again before using.

The brilliance of buttercream is that you can be so crative with it, it is so versatile. 

Here are some suggestions…

I brought this tulip tip recently and wow, it’s amazing and very clever. This is just perfect to make Mother’s Day cupcakes!

Or you can add a small shell of buttercream and ‘dunk’ into a bowl of coloured sugar.

If you don’t have piping tips or piping bags, you could just use and freezer or zip lock bag with just the corner cut off to desired size. Doing this will create a smooth swirl.

Happy baking
Em X

    Biscuit Brownie

    Hi and welcome to my blog, Scrummmy Friday’s. I hope you have all had a fabulous half term week and have experimented with some great recipes. If not here is one for you to try.  This recipe is great for kids to help with as it involves crushing biscuits with a rolling pin and scattering smarties and marshmallows!

    What you need is…


    250g milk chocolate

    125g unsalted butter

    250g caster sugar

    300g plain flour

    4 eggs

    And you favourite packet of biscuits

    Here’s what to do


    1. Pre heat oven to 160C,  grease and line a 10 inch square tin.
    2. Using a heat proof bowl melt the chocolate and butter together over a simmering pan of water. 
    3. Add sugar and mix well
    4. Add eggs and beat thoroughly 
    5. Sift flour in a separate bowl, then add to wet ingredients and mix well
    6. Take 3/4 of your chosen biscuits and put them in a sandwich bag and crush with a rolling pin.
    7. Fold the crushed biscuits into the mixture
    8. Spoon mixture into the tin
    9. Crush lightly the remained biscuits and scatter on top of the mixture and lightly press down and top with smarties and marshmallows.
    10. Bake for 30-40 minutes or until slightly firm in the middle of the bake
    11. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely and cutting up into squares


    by Emmm’s Cakes
    Perfect with a mug of tea!

    Happy baking

    Em X 

    Peanut Butter & Chocolate Muffins

    Hi and welcome to my blog ‘Scrummmy Friday’s’.

    This week, I had the pleasure of being entertained at a very good friend’s house and naturally I brought cake to the occasion.

    My friend really likes peanut butter and chocolate combination. This inspired me to make peanut butter & chocolate muffins.

    Using a classic Marry Berry recipe, The American muffin, I made a few changes to create these gorgeously tasting muffins.

    This recipe makes between 9 – 12 muffins, depending on how big your muffin tin & cases are.

    250g self raising flour

    1 tsp baking powder

    115g peanut butter (smooth or crunchy)

    75g caster sugar

    25g dark chocolate chips

    3 medium eggs

    1 tsp vanilla essence

    250ml milk


    1. Pre-heat oven to 200 C and line your muffin tray with large muffin cases
    2. In a large bowl, sieve flour and baking powder then add the peanut butter and rub into the flour with your fingertips until it resembles fine breadcrumbs
    3. Add sugar and chocolate chips
    4. In a jug measure milk then add to that the eggs and vanilla and whisk together
    5. Add wet ingredients to dry and mixed well. The mixture should have a lump consistency and be runny.
    6. Spoon into cases filling then quite full.
    7. Bake for 20-25 minutes or until well risen and firm to touch.
    8. Leave in to muffin tray to cool slightly before transferring them onto a wire rack to cool completely or eat them when they still slightly warm – delicious and yummmy scrummmy!

    With these muffins, I decorated with solid milk chocolate hearts. I placed the hearts on the moment they came out of the oven so they melts slightly to help the hearts stick.

    Happy Valentine’s Day 
    Em x

    Love Heart Cookies

    Hi and welcome to my blog ‘Scrummmy Friday’s!’ 

    This week I thought I would spread a little love as Valentine’s Day not far away.  I thought I would make my classic shortbread heart cookies. These cookies are very simple to make and taste truely wonderful. These are a great treat or a perfect gift for that Valentine…?



    125g unsalted butter (at room temp)

    200g caster sugar

    1 large egg

    200g plain flour, plus extra for rolling.

    1 tsp vanilla extract

    A jar of your favourite jam, in my case, raspberry


    1. Line 2 baking trays with grease proof paper.
    2. In a bowl, cream the butter and sugar together well.
    3. Add egg and beat well
    4. Add vanilla and mix in well
    5. Gradually add flour. You may need to use your hands to kneed the mixture by the end.
    6. Lightly dust a work surface with flour and roll out the dough to about 5mm thick.
    7. Using a large heart shaped cookie cutter, cut out your shape and place it straight onto the baking tray. Then using a smaller heart shaped cookie cutter, cut out the middle of half your larger hearts. Remember you will need to make pairs as these are sandwiched together. If you accidentally miscounted, never mind they taste just as yummmy on their own.
    8. Place the trays in the fridge for 30 mins to chill. This will help the cookies to keep their shape when baking.
    9. Whilst the cookies are chilling in the fridge, pre heat the oven to 150C
    10. Remove cookies from fridge and place straight into the oven and bake for 15-20 mins or until the edges go a light golden brown. 
    11. Allow to cool for 10 mins on the trays and then lift and put them in a wire rack to completely cool. Don’t worry when you get them out of the oven that they seem soft, they will harden when they cool.
    12. In a small saucepan, warm a few teaspoons of your favourite jam. This helps it to spend easier.
    13. Take your cooled heart shaped cookie (without the heart shaped hole) and spread the jam on and then place the other cookie (the one with a heart shaped hole) on top and allow the jam to go cold setting the cookies together.

    And there you have it, the best tasting shortbread heart! 

    Em X

    Quote “All you need is love. But a little chocolate now and then doesn’t hurt” – Charles M. Schulz

    For The Biscuit Lovers

    Hi and welcome to my blog “Scrummmy Friday’s” As you well know (if you have been following me) 2016 means a ‘healthier beginning’ for me. I am a cake maker and decorator and I find I’m snacking on what I have baked. So I have beenresearching  better option recipes to try to help me on my diet. I am a believer of having something that you crave to help aid the diet. “Little and often” But I wanted to aid my weight loss with ‘better’ options.

    At the moment I’m loving Davina McCall’s recipes, from her latest book ‘Smart Carbs’ There are really great recipes including main meals, deserters and snacks/treats.

    I am a biscuit fan and love to dunk a biscuit in my cup of tea. So this week I have made Davina’s ‘Hobby Nobby Biscuits’

    His recipe make approx 24 biscuits and here’s how to make them…


    200g butter (I world recommend using butter as if you opt for low-fat margerine, the  biscuit is likely to crumble before it reaches your mouth) 

    175ml maple syrup

    300g wholemeal flour or wholemeal spelt flour, plus extra for dusting

    250g oatmeal

    50g porridge oats

    Pinch of salt 

    2 tsp baking powder


    1. Put the butter in a saucepan and melt over a low heat, then stir in maple syrup. Set aside
    2. Put flour, oatmeal, oats, salt and baking powder in a large bowl and mix the dry ingredients.
    3. Make a well in the centre of the dry mix and pour in butter and syrup, then gradually work in the dry mixture until you have a coarse dough.
    4. Roll the dough into 2 balls and wrap with cling film and chill in the fridge for about half an hour.
    5. Pre-heat oven to 200C or 180C for fan oven. Roll out each ball on a lightly floured surface to about 5mm thick. Using a 7 inch cookie cutter, cut out your cookies and place them onto a baking tray lined with grease proof paper. You can use a small cookie cutter and that will give you more than 24 biscuits. If you don’t have a cutter, you can use a glass but it is tricky to get the dough out at times.
    6. Bake the biscuits for about 15-20mins or until lightly golden brown. Remove from the oven and allow to cool slightly on the tray before transferring them to a wire rack to cool completely. 

    These do look good and if you cut them out using a 7 inch cutter then they are approx 175 calories per biscuit. 

    Happy baking

    Em X

      Soft Warm Chewy Cookies

      Hi cake fans! It’s another Scrummmy Friday and this week I have a real treat! 

      It has been so cold outside and when it’s cold, I don’t really think about eating all too healthily  (Bang… There goes my New Year’s resolution!) 

      This week my daughter and I decided to make cookies to go with our hot chocolate!

      These are our favourite type of cookies! They are really great and very easy to make. There is no chilling involved with these cookies either!

      So let’s get baking…!


      200g plain flour

      1 tsp bicarbonate soda

      Pinch of salt

      125g unsalted butter at room temp

      105g light brown sugar

      6 tbsp granulated sugar

      1 egg

      1 tsp vanilla ext

      3 small tubes of smarties

      I find it is easier to mix by hand with a wooden spoon rather than a food mixer.

      1. Combine butter (that is softened) and both sugars in a bowl and beat with a wooden spoon until smooth.
      2. Beat in the egg and vanilla.
      3. In a separate bowl, mix the flour, bicarbonate soda and salt.
      4. Gradually add the dry ingredients to the butter mixture and blend until well incorporated.
      5. Add one tube of smarties to the mixture and fold in.
      6. Preheat oven to 160C (for fan oven) and line baking trays with grease proof paper.
      7. Using two teaspoons, scoop out a small about of dough and round it by scrapping from spoon to spoon.
      8. Place dough on the tray but allow enough space between them as they do spread out whilst baking.
      9. Place in the oven for 15-20 mins or until golden round the edges.
      10. Then remove from oven and put a few smarties on top for decoration.
      11. Allow to cool on the tray for 5 mins before transferring to a wire rack to cool completely. But they are at their best when they are still a warm. Yummm!

      Enjoy with your chosen hot drink, like us!


      Happy Baking!

      Em X

      No Added Sugar Fruit Loaf

      As I am still sticking to my ‘New Years resolution’ of a healthier beginning. I am still researching ‘better options’ for treats to have with a cup of tea or coffee.

      I have had this recipe for a while and it is favoured by my dad (as he is diabetic) but the rest of the family love it too. Obvisouly this doesn’t give a diabetic an excuse to eat the whole thing in one sitting, but it can be kept in an airtight container for a few days or even freeze for a month.

      It is great because it has no added sugar. The only sugar this recipe contains is from natural sugar from the dried fruit used. You could also make it low in fat by substituting the butter for a low-fat margarine. Then here comes the bonus… This recipe also uses wholemeal flour that provides a source of fibre too.



      100g mixed dried fruit

      50g butter or margarine

      150ml skimmed milk or soya/almond milk

      150g wholemeal flour

      2 tsp baking power

      1/2 tsp mixed spice

      1 tsp cinnamon

      1 large egg, beaten


      1. Pre heat oven to 180C or for fan 160C. Grease and line a 1lb loaf tin
      2. In a small pan, put butter, milk and dried fruit in and bring to the boil then simmer for 10 mins
      3. Remove from heat and allow to cool before adding the beaten egg.
      4. In a seperate bowl, mix the dry ingredients, then gradually add dry mix to fruit mix.
      5. If the mixture seems a little stiff just add a little milk until you get a ‘slow drop’ off the spoon.
      6. Pour mixture into tin and bake for 30-40 mins or until firm on top and screwer comes out clean.
      7. Leave in the tin for 15 mins, then turn out on to a wire rack to cool completely.

      Serve sliced, as it is or with a little butter or low-fat spread.

      Happy Baking

      Em x

      Merry Christmas!


      Welcome to the final Scrummmy Friday before Christmas.

      Here is something to get you in the festive mood.

      These Santa and Snow man cupcakes toppers are fun and easy to do.

      Here’s how…

      Starting with Santa

      Bake your favourite cupcake, my was Vanilla.

      Roll out coloured fondant or ready to roll icing with a round cookie cutter, that the same size of the cupcake. Cut out circles to make the base of the faces.


      Then with the same colour fondant, roll into balls then press to flatten it out into a nose shape.

      Next roll out red fondant and cut out circles (again with the same size cookie cutter) then move the cutter down to cut a semi-circle to create a hat. Stick together using a small amount to cooled boiled water

      Roll out white fondant and with the jagged edge of the cutter, cut out circles. With the smooth edge of the cutter cut another semi-circle (quite narrow, see picture) to make the woolly edge of Santa’s hat. With the remaining white circle, using a knife, slice across to make Santa’s beard. Again Sticking them together with a little water.


      With a little pink or red food colouring and a small brush, dabble a little amount of colouring on to santa’s face for his rosie cheeks. Then fix on his nose with a little water. With black fondant, make two tiny eyes and press on.

      Using a small amount of buttercream to fix the faces/toppers to the cupcakes.

      Be creative, imaginative and most important of all….have fun!

      I think Santa would love to get one of these upon delivery of gifts!!

      Merry Christmas All

      And I will be blogging again in the new year.

      Em x

      Twinkle Twinkle little star

      So today saw the completion of another birthday cake! YAY!

      I can not believe I have been so fortunate to be given the chance to make and bake my cake creations for such lovely and wonderful people. Thank you!

      So your probably wondering “What’s happened to Scrummmy Friday’s?” Fear not, it will return!

      I have been so busy with these wonderful custom cakes (as well as parent stuff, with the run up to Christmas…) I haven’t got enough hours in the day.

      So back to todays cake….

      This is a gorgeous vanilla sponge filled with strawberry jam and creamy buttercream. Yummmy!

      I hope the luck birthday boy has a superiffic birthday!


      Em x


      Colourful Saturday

      Once again I have to apologise for my absence from Scrummmy Friday’s.

      This week has been one full on week with celebration cakes.

      So I thought, seeing as yesterday was ‘Black Friday’ in the UK, I would add a splash of colour today.

      Ta Dah… Rainbow cake for twins celebrating their 2nd birthday today!

      This is a mammoth 14″ x 10″ vanilla sponge, filled with jam and covered with piped rainbow colour buttercream! Yummm!


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