Cake toppers have become a hugely popular over the past year or so and give a really special feel to the simplest of cakes.
One lady has got these down to a tee and whether you are planning a special birthday or the birth of a little one, celebrating your wedding or getting the festive feel for Christmas then Poppet Creations has everything you need.
The lovely Tania runs a fantastic small business whilst juggling life as a busy Mum creating stunning cake toppers from single sided glitter card that make a real statement on any cake.
You can simply choose your wording and colour from the drop down menu on the site and your very own personalised topper will be ready within only 24 hours..perfect for last minute people like me!
If it was something a little different you were after then Tania can also create bespoke designs to fit to your specific needs.
If these toppers have caught your eye as much as they have mine then I am offering one lucky reader a chance to win a cake topper of their own.
Simply let me know what the toppers are made from in the comments below and the winner will be picked by random and announced on the 15th November.
T’s&C’s – The competition closes on 15th November 2017. The prize is non-transferable and nocash alternativewill be offered.
There was a big knock at the the other day which lead to a cheery man at clutching a bag of goodies from The Polish Bakery.
I have to admit I am not very knowledgeable when it comes to Polish cuisine so I wasn’t to sure what to expect in my parcel.
The Polish Bakery has been running since 2003 and produces handmade bread, buns, rolls, cake, doughnuts and even birthday cakes with authentic recipes and ingredients directly from Poland.
My parcel included a loaf of their premium white bread, rye bread with prunes and a delicious cheesecake.
Frankie who has multiple allergies was over the moon that he could eat the rye bread and claimed the whole loaf to himself!
It was a perfect combination of ingredients and the juiciness of the prunes added a really good soft texture to a drier style of bread.
The premium bread was beautifully soft and kept for much longer than most fresh breads.
I saved the best for last with the delectable cheesecake. There was in fact a bit of an argument over the last slice!
The cheesecake looked more like a tiramisu and was a delicious creamy cake with a delicate chocolate taste.
I didn’t imagine their products to be that different to the style in British bakeries but I was very pleasantly surprised and will certainly be going back for more!
Easter is always a tricky time for Frankie and his allergies but this year he is feeling it even more so.
For a few months he had been allowed dairy and it had opened up his eyes to the world of real chocolate.
We had all really hoped that this would be the first year he would be able to get a Easter egg the same as his siblings but sadly this isn’t the case.
Stomach problems, bad skin and mood swings had all come on in force again and the doctors decided it was probably down to the dairy so we had to say goodbye to it again.
It’s been a hugely tough couple of months as he was so enjoying everything that came will the inclusion of dairy so this Easter I’m going to have to go that extra mile to make it special for him.
These cupcakes that mimic a chick cracking from an egg have really put a smile on his face and could easily be converted to your usual ingredients.
Allergy Friendly Easter Cupcakes
- 100g gluten free self-raising flour
- 100g caster sugar
- 100g dairy free spread
- Egg replacer for equivalent of 2 eggs
- 1tsp baking powder
- Pack ready roll fondant icing
- 12 decorative chicks
- 12 cupcake cases
- Preheat the oven to 200C/Gas 6/400F and lay out cases into cake tin.
- Add all ingredients to a large bowl and mix with electric whisk until combined.
- Place ingredients into cases as bake for 13/16 mins.
- Once cook allow to cool on rack.
- Whilst cooling roll out a small amount of icing to about a thickness of 2cm.
- Cut out a circle slightly larger than the cakes and create a cross in the middle.
- Lay on top of the cake and peel up edges of the cross to open a whole in the centre.
- In this gap place one of the chicks to create the look of a hatching chick.
Christmas is a hugely busy time for all of us with shopping to do, family to visit and lots of other fun celebrations going on it can sometimes leave us with very little time to get things done.
I’m always trying to find ways to maximise my time, especially in the kitchen!
One of my saviours in the kitchen is the microwave and I think that microwaves in the UK are a much used kitchen appliance.
They don’t just have to be used just for boring tasks such as defrosting or reheating though.
One of my favourite things to make is a super simple mug cake, and I have come up with a lovely festive fruit one just in time for Christmas that tastes great and saves hours compared to a traditional baked cake.
Christmas Microwave Mug Cake
Makes two large mug cakes.
- 150g self raising flour
- 100g sugar
- 60ml oil
- 4tbsp golden syrup
- 4tbsp dried mixed fruit
- 3tbsp flaked almonds
- 1/2tsp all spice
- Steep the fruit in boiling water for five minutes.
- Once the fruit is nicely plumped mix together with the sugar, oil, syrup, and nuts.
- Lastly mix in the flour and spice.
- Lightly grease two large mugs and separate the ingredients between them.
- Place in the microwave on high for two mins.
- Allow to cool slightly and serve. They would taste great with some thick custard or double cream.
When you have a child with allergies times like Halloween can be a bit of a tricky time with treats around every corner.
I’m planning ahead this year and making sure number four has plenty of treats ready for the weekend ahead.
One of my easiest and most loved recipes for him are my Rice Krispie lolly pops.
I have used the basic ingredients from this and changed it around a little to create these cute ghosts.
Allergy Friendly Halloween Ghosts
- 150g Rice Krispies
- 3tbsps dairy free spread
- 320g dairy free white chocolate
- Dairy free chocolate drops for face
- Over a low heat melt the butter and marshmallows in a large pan.
- Once melted add Rice Krispies until completly covered.
- Take a small handful of mixture and mould into an elongated oval shape that is tapered at the end to create a tail.
- Place onto greaceproof paper and cool in the fridge for about thirty minutes.
- Meanwhile melt the white chocolate in a bowl over the top of a pan of boiling water.
- Once the ghosts have hardened up cover the top half in the chocolate, add a few chocolate drops for eyes and a mouth and place back in the fridge to set the chocolate.
- Once hardened they are ready to serve.
Who doesn’t have those few browning bananas left in the fruit bowl that nobody really wants but it is always such a shame to throw away.
What better way to use them up than to make a super yummy banana cake that the whole family will enjoy.
I came across this recipe on Cerea’s Kitchen blog and jiggled it around a little so it was also perfect for my little allergy boy too.
- 5 bananas
- 50ml maple syrup
- 130g rolled oats
- 150g wheat free flour
- 1 1/2 tsp baking flour
- 1/2 tsp baking soda
- 75g coconut sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 60ml melted coconut oil
- Preheat the oven to 360F or 180C and lightly grease a square baking tin with coconut oil.
- In a large bowl mash the bananas and add the coconut oil, sugar, vanilla extract, vinegar, cinnamon, salt and baking powder.
- Next mix in the oats, flour and baking soda.
- Finally add the mixture to the tin and cake for around 35-40mins.
If any of you follow my blog you will have probably noticed by now that the majority of parenting fails and kid disasters normally fall at the hands of number four.
He has excelled himself this week by getting hold of the cake I was reviewing for Baker Days and completely defaced it!! Luckily enough I had managed to get some pictures before the demon child attacked.