Show Case

Hello and welcome to my blog ‘Scrummmy Friday’s’ 

Each week I normally blog about easy to try recipes ranging from classic soft chewy cookies to making the perfect buttercream to top your cakes and cupcakes.

But this week has been one of those weeks where I don’t know where I’m coming or going…

So I thought I would do a show case of my cake designs that I have previously made for clients.

I hope you enjoy.

Em X 


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

    Quick n Easy Christmas Cake

    Hello and welcome to my blog, SCRUMMMY FRIDAY

    With Christmas only 6 weeks away (ahhhh!) I thought I’d share a fairly easy Christmas cake recipe that I use every year and without a doubt the best tasting and reliable recipe.

    It is best to make it about 5 or 6 weeks before Christmas, this gives the cake time to mature. MMM YUMMMY!

    It’s really not that hard and pretty quick. Stick with it and you won’t regret it at Christmas. So here goes…

    This recipe will make an 8 inch cake, but what I like to do is make a 1lb loaf size, for myself, and some mini cakes (I get the cases from a ‘well known’ supermarket in packs of 10)

    Here are my mini cakes all wrapped up, with handmade gift tags, ready to give as Christmas pressies!

    minixmascakes-6950 minixmascakes-6954

    Tools Needed

    Large Mixing Bowls

    Wooden Spoon

    Greaseproof Paper

    1lb loaf tin

    Mini Loaf Cases

    Rolling pin


    The Cake

    500g Dried Mixed Fruit with Mixed Peel

    (You can buy separate dried fruit, but the is a quick recipe)

    50g Glace Cherries (Halved)

    45ml/ 3tbsp of brandy (For a non-boozy cake use orange juice instead)

    225g of Plain Flour

    Pinch of salt

    225g of Unsalted Butter, Softened

    ½ tsp of Cinnamon

    ½ tsp of Mixed Spice

    1 tbsp of Cocoa

    225g of Dark Brown Sugar

    4 Eggs

    100g Mixed Nuts (roughly chopped)


    Apricot Jam

    1kg box of Marzipan

    1 kg box of Fondant Icing


    1 – The day or two before baking the cake, soak the dried mixed fruit with peel in a bowl with the brandy. Cover and leave to soak up the brandy.


    2 – Grease and line your tin with greaseproof paper. Make the paper stick up above the tin by about 1 or 2 inches. For the mini loaf, lightly grease the case.

    Pre-heat oven to 150 degree C.

    3 – Beat the butter and sugar together until light and fluffy. Add eggs (one at a time whilst beating)


    4 – Add chopped nuts, glace cherries and the boozy fruit, plus any liquid left over.

    5 – Sift flour, spices, salt and cocoa into a bowl, then add this to the mixture.

    6 – Spoon the mixture into your tin and mini loaf cases. Gently tap on a work surface to disperse air bubbles.

    7 – Put in the oven for approx 30 minutes for the mini loaf and 1 to 1 ½ hours for the 1lb loaf tin or until a skewer comes out clean when inserted in to the cake.

    8 – allow the 1lb tin to cool slightly before removing from the tin and transferring to a wire rack. The mini loaf cakes can stay in there cases on the wire rack.

    9 – Once cooled completely, wrap in tin foil (not too tightly and it needs the air)

    Then store in a cool place (like a spare room) in an open box (DO NOT SEAL! this will make the cake go mouldy)

    Then once a week feed your cake(s) with a little brandy.

    10 – A few days before Christmas, you can decorate your cake. YAY!

    11 – Remove cake from greaseproof paper. Warm the apricot jam in a saucepan (this just helps to spread it) Spread all over cake. For the mini loaf cakes spread on top. I use the back of a teaspoon.

    12 – Lightly dust the work surface with icing sugar. Remove marzipan from its packet and gently knead it to soften it up. Then roll out to size to cover the entire cake. For the mini loaf cakes enough to cover the tops.

    13 – Do the same as the marzipan with the Fondant. Trim away excess from the bottom of the cake.

    14 – Now for the really fun part…decorating the cake!

    This I will leave entirely to your creativeness, as it is your cake, it should have your mark on it!

    If your good with a piping bag, them pipe a boarder, if not then I suggest and pretty ribbon around the bottom. Use cookie or fondant cutters to cut some fondant decorations, like traditional holy leaves or snowflakes. How about making a 3D snowman/family for the top. However you decorate it, this is your cake and I would love so much to see what you have baked. Please do show me!

    Em x



    Hello and welcome to another week of Scrummmy Friday’s

    This week I have chosen to make an American Classic, the Snickerdoodle cookie.


    These cookies are crisp at the edge with a gorgeous, melt in the mouth middle.

    They are also super quick to make, so if you have some hungry mouths wanting a treat, these are just perfect. This recipe makes about 12 cookies

    Tools required

    2 large baking trays, lined with baking paper.

    A bowl

    Wooden spoon


    115g Unsalted Butter, Softened

    100g Dark Brown Sugar

    2 tbsp Maple syrup or a few drop of caramel flavouring

    175g Self-raising flour

    2 tbsp Caster sugar

    A sprinkle of Cinnamon

    A handful of chopped pecans (optional)


    1 – Preheat oven to 160·C (this is for a fan oven) & Line your trays.

    2 – Put the butter and dark brown sugar in a bowl and beat together until light & fluffy. then add maple syrup or caramel flavouring & mix well. Then sift over the flour, gradually, on top of the mixture & beat well until a rough dough is formed.

    3 – Divide the mixture into balls (about the size of a walnut).

    4 – on a plate, put the caster sugar, chopped pecans (if using) and cinnamon & roll the dough balls on the plate & flatten slightly.

    5 – Bake in the oven for 10-15 minutes or until golden brown. Remove from the oven and allow to cool for 10 minutes on the tray before transferring on to a wire rack to cool completely.


    Em x


    Scrummmy Friday’s

    Hi and Welcome to Scrummmy Friday’s


    Each week I will post a quick and easy recipe for you to bake and enjoy a yummmy treat over the weekend!

    My first recipe to share with you is…..

    Halloween Ginger Shortbread.

    This is a family friendly recipe, so why not all try!

    Ingredients for Cookies

    200g Unsalted Butter

    200g Light brown Sugar

    1 Medium Egg

    400g Plain Flour

    2tsp Ground Ginger

    1/2 tsp Cinnamon

    Pinch of Salt


    Baking trays

    Baking/Grease proof  paper

    Rolling pin

    Ginger bread people cutters


    Pre heat oven to 160 Deg C

    1 – Ensuring butter is at room temp before starting (makes it easier to mix)  Place the butter in a bowl

    2- Add light brown sugar and beat until well combined

    3- Add beaten egg and combine well

    4- Add flour, spices and salt. Mix a little at a time with a spoon and when the mix become to hard to work with the spoon, finish off with using your hands, by kneading well. Keep working at it until the mixture comes together and forms a ball.

    5- Place on a floured worktop and knead some more until smooth.

    6- Rollout until it is 5mm thick (Keep moving the dough around between rolls to stop it from sticking to your worktop)

    7- Cut out shapes and place on the baking trays lined with baking/Grease proof paper.

    8- Place in the oven for 10-15mm or until the edges are turning a golden brown colour.

    9- Leave on the tray for 10mins (if you try lifting before cooling on trays they will break) once cooled, lift them off and place on a wire rack until completely cool (They will harden up as they cool)

    To Decorate

    Royal icing


    Piping bag or food/freezer bag

    1- Put royal icing in a cup and add a tiny amount of water at a time. (The consistency you want is like toothpaste)

    2- Put icing into a piping bag or food/freezer bag (just use one corner of the food bag and snip the corner off to the desired size)

    3- Pipe on your halloween monsters outline.

    4- For the flood icing (this is to fill the inside of your lined monsters) use more royal icing but this time make it the consistency of cream.

    5- using a spoon and cocktail stick, pour a little icing on and spread it around until it fills the cookie and allow to dry.

    Be imaginative and use food colourings and decorations to create different spooky designs.

    Please show me what you bake, I look forward to seeing all your wonderful designs and creations

    Em X