Chocolate Cornflake Cakes

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

I hope you have all has an amazing week trying out some great recipes.

This week is my all time favourite, chocolate cornflakes nests/cakes. 

It brings back memories of of when I was a kid making these. The best part was licking the bowl and spoon afterwards.

 It is now my turn to show my little one how to make these. We all know these are so simple and easy to make so let’s get started!


125g chocolate (either milk or dark. I used dark chocolate) 

50g unsalted butter

3 tbsp golden syrup

100g Cornflakes 

Mini chocolate eggs (to decorate)


  1. Break up the chocolate into small chunks and place in a heat proof bowl
  2. The Grown up’s part – over a simmering saucepan of water, melt the chocolate and butter together with the golden syrup, until well combined.
  3. Allow the chocolate mixture to cool slightly
  4. In a separate bowl, weigh out the cornflakes.
  5. Add the chocolate mixture to the cornflakes and mix well with a wooden spoon.
  6. Using your hands or 2 desert spoons, scoop out mixture and put them into cupcake cases in a cupcake tray or baking tray.
  7. This is optional Using your finger, make a small hole to make a nest for the mini chocolate eggs.
  8. Allow to cool and set in the fridge before eating, if you and the kids can wait that long…

Happy non-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

Healthier Beginnings!

Happy new year to you all! It’s January, and to many of us, imparticularly me, that means a healthier start to the new year. But hang on, I’m a cake maker, how can I have a healthier year if I bake all those tasty treats, that are full of refinded sugar and butter laced? And yes I am always tempted to eat, sorry I mean ‘test’, what I bake.

So this has got me thinking….?. Is there such a thing as a ‘healthy’ cake/bake/treat? Well to be honest, no there isn’t, in such, that’s why they are called ‘treats’. But wouldn’t it be great if we could maybe reduce the impact slightly and bake a tasty treat, that is ‘lower in fat &/or sugar’?

This has lead me on to doing some investigating. I have researched on the Internet and some baking magazines to find these so called ‘healthier’ treats. The search hasn’t been hard, as most celebrities and top chefs have either brought a book out or an article on healthy living.

I starting off with trying to find my favourite bake, the ‘chocolate brownie’. At this point I’ve either got you intrigued or laughing your head off at the darfed idea of a ‘healthier’ brownie. Come on it has chocolate in it…!

I was surprised with what I found. There are lots of different variants on the web but the one that really caught my eye was in a popular Sunday newspaper supliment, “You”. I was reading about Davina McCall and there was an article taken from Davina’s new book ‘Smart Carbs’. 

The exert talks about ‘smart carbs V dumb carbs’ and how we can make wiser choices, not just with sweet treats but also with meals.

So scanning through, there it was, Davina’s “Chocolate and banana traybake”… now they look good!

Here is the link to ‘You magazine’ online for Davina’s Smart carbs if you would like to see all of her recipes, they do look good! 

But I just had to have a go that this chocolate and banana traybake recipe!

Davina’s recipe uses a 24cm x 24cm tin, which makes approx 16 squares or cut smaller for less calorie intake. You can find the exact amounts used, in the link above.

For myself, I used at 16cm square tin and these are the amounts of ingredients I used to make 9 squares of loveliness! I have also changed a couple of ingredients as I didn’t have the exact ones in my store cupboard. 


134g whole meal plain flour 

35g cocoa powder 

1 tsp baking powder

Pinch of salt

120g low fat butter/margarine

100g honey

2 small ripe bananas, mashed

4 eggs


  1. Preheat oven to 160 C for a fan oven or 180 C otherwise. Grease and line your tin
  2. Put flour straight into a bowl and add sifted cocoa, pinch of salt and baking powder into that bowl.
  3. In a small pan, melt gently the butter and honey together. once melted remove from heat and mix in mashed bananas.
  4. In a separate bowl, break eggs and whisk until frothy (you may want to use an electric mixer for this) Then add the dry ingredients, then butter, honey and banana mixture and fold in until well mixed. It should be quite runny.
  5. Pour mixture into tin and bake for about 30 mins or until it has risen and is springy to touch.
  6. Remove from the oven and allow to cool for 10mins before transferring to a wire rack and cut into squares.

You can store in an airtight container for a few days (if they last that long!) or freeze them and consume within a month.

These are excellent once frozen because you can get one out of the freezer, pop it in the microwave, on a non-metallic plate, for a minute or 2 and serve warm with berries, fat free natural yoghurt or creme fraiche. Mmm scrummmy!

Have a go yourself and tell me what you think.

Happy Baking

Em x

Scrummmy Friday’s

Welcome to Emmm’s Cakes second week of Scrummmy Friday’s.

This is my new blog, where I share quick and easy recipes for you and your family to try at home over the weekend.

I would also love to see all your yummmy treats you have baked or not baked, from no bake recipes. So please do leave a comment and share your creations!

This Scrummmy Friday’s recipe is a NO BAKE, Simply no baking involved!



Tools needed for this are –

10” x 10” tin (I use a spring form tin)

Baking/greaseproof paper

Large saucepan.

Microwaveable bowl



110g Unsalted Butter

2 tbsp Caster Sugar

2 tbsp Golden Syrup

2 tbsp Cocoa Powder

200g Digestive Biscuits

A Handful of Raisins

200g Milk Chocolate



1- in the saucepan, melt butter, sugar, golden syrup and cocoa over a low

heat. Mean while crush the biscuits into bite size chunks.


2- once all melted and well combined, add crushed biscuits and raisin and mix well.


3- pour mixture into a lined tin and press down firmly.


4- melt chocolate in the microwave. (High for 30sec at a time, until all melted) and pour over the biscuit mixture.


5- set in fridge for about 1 hour or over night.

6- remove from the fridge and leave at room temp before cutting.



To add an extra dose of yummminess, add a layer of caramel between the biscuit and chocolate topping.

Em x

No Bake Peanut butter & Dark Chocolate Slice

Peanut & Chocolate slice

These are just heaven! Thanks to friends on Facebook & to Tastemade for sharing this recipe, I decided to have a go. Whats more they are NO BAKE!.

Just a few simple ingredients – 

200g Digestives

200g Semi-sweet or dark chocolate

50g Unsalted butter

A jar of smooth peanut butter

Method –

Lightly grease & line a 8″x8″ square tin

Blitz digestives in a food processor until they are fine crumbs.

Melt the unsalted butter in a pan over a low heat.

Add 1/2 cup of peanut butter & the melted unsalted butter to the digestives & blitz until mixture holds together.

Put the digestive mixture into the tin & press down firmly & level.

Melt chocolate & 2 tbsp of peanut butter in a heat proof bowl over simmering water.

Mean while, in another pan add 2 tbsp of peanut butter & melt over a low heat until smooth.

Once chocolate is melted, pour over the digestives, smooth & level out.

Dollop the melted peanut butter on top of chocolate & with the tip of a knife or teaspoon, swirl the peanut butter & chocolate round, creating a pattern. Set in the fridge for 2 hour or overnight. Once set leave out at room temp to allow the chocolate to soften slightly (or it will crack when cutting up) and cut into squares.


Chocolate heaven recipe

Here’s my recipe for my chocolate heaven fudge cake.

For the sponge – 

283g baking marg

283g caster sugar

283g S.R flour

5 eggs

100g cocoa powder

3-4 tbsp milk

For the icing – 

250ml whipping cream

3 tbsp golden syrup

350g good dark chocolate (broken up into small pieces)

1 tsp vanilla extract

75g chilled butter (cut into cubes)

Method – pre heat oven 180 degree C (fan oven 160)

1 – cream butter & sugar together.

2 – beating eggs (one at a time) 

3 – add flour & cocoa (a bit at a time) add milk at end til it slowly drops of spoon/beater

Pour into greased and lined 3x 6″ tins. Bake for 30-40 mins

Allow to cool on a wire rack before filling and icing.

Icing –

1- put cream & golden syrup in a medium saucepan and bring to the boil.

2- put chocolate in a large heatproof bowl. As soon as the cream mix has come to the boil, pour immediately over chocolate and set aside for 1 min

3- using a small whisk, place in the middle of bowl and stir with very small motions until it starts to look thick and glossy. Don’t be tempted to stir to quick or large motions because it’ll make it dull and grainy. It will also add too much air which won’t make the icing keep as long. Once cream and chocolate are fully combined add vanilla and butter. 

4- mix until well combined. Again don’t beat or too much air will be added.

5- set aside until it is firm.

Once cake is completely cool and icing firm

Fill cake with the chocolate icing and crumb coat. 

Chill in fridge for 30mins before second coat of icing. Smooth out with pallet knife. Top with chocolate shavings and truffles.

I hope you enjoy x