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  • Posted on October 21, 2016

    Autumnal Soup

    One of our favourite things about this time of year is making a big batch of soup on a Sunday afternoon that will see us in lunches through the week. Our new book Lunch on the Go has interesting ideas for lunches all year round, but this recipe is perfect for autumn. Warming and cosy, your deskmates will be jealous!

    Roast Apple & Pumpkin Soup with Maple Nut Crumble

    Wholesome and sweet, you will thank yourself for making this nurturing autumnal pumpkin soup. The maple nut crumble is optional – the soup is just as nice eaten with some crusty bread. If you choose to top with cream or maple syrup, keep these separately in little pots until needed.

    4 Pink Lady apples, peeled, cored and roughly chopped into eighths

    1.4 kg/3 lbs. pumpkin, skinned and chopped into pieces the same size as the apple

    2 onions, quartered

    a small piece of fresh root ginger, peeled and sliced

    6 garlic cloves, skin on

    4 tablespoons olive oil

    1.5 litres/6 cups warm chicken or vegetable stock

    2 tablespoons double/heavy cream, to serve (optional)

    maple syrup, to serve (optional)

    crusty bread, to serve (optional)

    salt and freshly ground black pepper


    120 g/¾ cup mixed nuts and seeds such as pumpkin

    seeds, hazelnuts, almonds and macadamia nuts

    1 teaspoon salt

    80 g/scant ½  cup caster/superfine sugar

    Makes 4 servings

    Preheat the oven to 200˚C (400˚F) Gas 6.

    Put the apples, pumpkin, onions, ginger and garlic in a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes, until golden.

    Remove from the oven. Squeeze the garlic from its skins and transfer the flesh to a saucepan. Add the contents of the roasting pan along with any pan juices. Process with a stick blender until very smooth. Season with salt and pepper. Pour hot straight into a vacuum flask or leave to cool, then cover and chill in the refrigerator until required. Reheat until piping hot when desired.

    For the maple nut crumble, dry-toast the nuts and seeds in a frying pan/skillet.

    Put onto a baking sheet lined with baking parchment and sprinkle with salt. Put the sugar in a pan over a medium heat. Swirl the pan, rather than stirring, to mix the sugar as it melts. Cook until all the sugar has melted and has turned a light gold colour. Carefully pour the hot molten sugar over the top of the nuts. Transfer the baking sheet to the freezer and chill for 30 minutes. Remove from the freezer and roughly chop into pebbles.

    If using, top the soup with the maple nut crumble, cream and maple syrup just before eating with crusty bread.

    Lunch on the Go is available here.


    This post was posted in Featured, Recipes, UK, What's new and was tagged with savoury, soup, halloween, recipe for the weekend, vegetarian, quick, pumpkin, squash, 2016

  • Posted on October 19, 2016

    Life Unstyled blog tour

    We’re all a little bit guilty of showing the best version of our lives on social media. The perfect instagram snap of your lunch that doesn’t show all the washing up. That adorable story about your kids shared with facebook friends that omits the screaming match they had 5 minutes later. But Emily Henson’s gorgeous new book Life Unstyled provides a bit of an antidote to this. Yes, these homes are beautiful, but more importantly they’re lived in. We celebrated with a launch event at Anthropologie, after Emily led a workshop for making papier-mâché lampshades!

    There was also a wonderful blog tour visiting some of our favourite interiors blogs. But don't worry if you missed it, because we've gathered all the links together. So grab a cup of something warming, and settle in for some cosy reading...

    Lobster and Swan started us off with a gorgeous review admiring “Emily’s manifesto for creating a stylish home that is beautiful but lived in”, and showcasing some of her favourite pages from the book. Including this bath of our dreams, surrounded by real bathroom clutter. Read her review here.

    Over on Makelight, Emily Quinton shared some lovely autumnal shots of the book reflecting its ‘cosy and homely’ style which had us feeling all hyggelig. Take a look at her post here.

    Another gorgeous review followed at Décor Art UK declaring Life Unstyled the most relaxed interiors book she’d ever seen. Read the full review here.

    Heart Home Magazine shared a lovely extract from the book, focusing on a tranquil home in Brixton. Find the full preview here.

    Last but not last, we finished up the week at My Warehouse Home with a selection of their favourite shots from this ‘cover-to-cover delight’, and tips for creating the look in your own home too. Read their post here.

    What a lovely week! For more real life interiors inspiration, pick up a copy of Life Unstyled by Emily Henson now, available here.



    This post was posted in Book Reviews, Featured, News, News, UK, What's new and was tagged with interiors, event, Book Launch, Emily Henson, photos, 2016

  • Posted on October 13, 2016

    World Egg Day!

    No yolk-ing around, we have an eggsellent recipe today in honour of World Egg Day. It’s taken from our cracking new book, 100 Ways With Eggs and, whilst you might be a bit daunted by the thought of rolling up a steak like this, we don’t want anyone to chicken out… What’s that? B-egging us to stop with the egg puns? Alright. Un oeuf is un oeuf. We’re done now. Happy weekend!


    Matambre, or ‘hunger killer’, is a classic Argentinian dish that can be served as an appetizer, sliced and eaten in a bread roll or dished up with a potato salad as here for a hearty main meal. Rolled-up tender steak encases a potent stuffing of fresh herbs and olives and no less than six hard-boiled/cooked eggs.

    a 900-g/2-lb. flank steak

    6 leafy stalks red Swiss chard

    30 g/⅓ cup grated Parmesan cheese

    2 garlic cloves, finely chopped

    60 g/½ cup Kalamata olives, stoned/pitted and roughly chopped

    small bunches of fresh flat-leaf parsley, marjoram and oregano (leaves only), roughly chopped

    2 roasted red (bell) peppers

    6 hard-boiled/cooked eggs, peeled

    6 bay leaves

    olive oil, to drizzle

    sea salt and black pepper, to season

    Potato Salad, to serve


    1 teaspoon each of dried thyme, oregano, marjoram and sea salt

    ½ teaspoon dried chilli/hot red pepper flakes

    2 garlic cloves, crushed

    60 ml/¼ cup red wine vinegar

    60 ml/¼ cup olive oil

    serves 6–8

    Rinse the steak under cold water and pat dry with paper towels. Put the meat between two pieces of clingfilm/plastic wrap and, using a mallet, pound the meat until it is paper thin, being careful not to tear it. Remove the clingfilm/plastic wrap and place the steak in a ceramic dish. Mix together and pour over the marinade and refrigerate for 6–24 hours.

    Preheat the oven to 190˚C (375˚F) Gas 5. Remove the steak from the fridge and lay out on a large piece of clingfilm/plastic wrap.

    Finely julienne the chard and put in a mixing bowl. Add the Parmesan cheese, garlic, olives, parsley, marjoram and oregano and mix together. Season with salt and pepper to taste.

    Spread the chard mixture evenly over the steak until you have completely covered it, then layer the peppers on top. Lay the boiled/cooked eggs in a row down the centre of the steak. Taking the side of the steak nearest to you, roll up the meat like a cigar. Tie securely with kitchen twine at even intervals along the steak, making sure you tuck the end in. Lay in a roasting pan and slip the bay leaves under the twine. Season generously, with salt and pepper, then drizzle with olive oil.

    Cook in the preheated oven for 1 hour, then remove from the oven. Cover loosely with foil and allow to rest for 20 minutes.

    Cut thick slices and serve hot with a potato salad.

    100 Ways with Eggs is available here.



    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with eggs, savoury, recipe for the weekend, meat, 2016, steak

  • Posted on October 6, 2016

    Pizza Month for all!

    October is National Pizza Month. Far be it from us to argue with a whole month dedicated to pizza, especially as we’re very excited about our new book Craft Pizza by Maxine Clarke, so we thought it was high time we shared a recipe with you. Since we’re inclusive sorts, and we don’t want anyone to miss out on cheesey pizza-y goodness, we’re sharing one of the several gluten-free recipes from the book. You’re welcome.

    Quinoa piadine with burrata, artichoke and lemon and olive tapenade

    This gluten-free quinoa dough is very versatile – make one large pizza-size or small snack-size piadine. It can even be stamped out into mini bases for cocktail nibbles. It is a great alternative to pizza dough, is more like a crisp tortilla and has a lovely nutty flavour. Quinoa flour is readily available in health food shops.

    125 g/1¼ cup quinoa flour

    125 g/1 cup buckwheat or brown rice flour

    ½ level teaspoon bicarbonate of/baking soda

    25 ml/1 ¾ tablespoons extra virgin olive oil

    approximately 175 ml/¾ cup warm water

    250 g/9 oz. burrata cheese, roughly chopped

    200 g/7 oz. artichokes preserved in oil (or grilled/broiled artichokes from a deli)


    50 g/2 oz. preserved lemon, skin and flesh finely chopped

    50 g/2 oz. stoned green olives, finely chopped

    25 ml/1 ¾ tablespoons extra virgin olive oil (or chilli oil for a fiery kick), plus extra to drizzle

    2 tablespoons chopped fresh basil, plus extra to garnish

    sea salt and freshly ground black pepper

    a testo, terracotta bakestone or a large, heavy baking sheet

    a pizza peel or rimless baking sheet

    Makes 2 thin piadine (25–30 cm)

    Sift the flours and bicarbonate of soda into a bowl, make a well in the centre and pour in the olive oil and a pinch of salt to taste. Gradually add the warm water mixing with clean hands until you have a soft dough. Tip out onto a floured surface and knead lightly until smooth. Divide in two, shape into balls, pop into plastic bags and leave to rest for 30 minutes.

    Put the testo, terracotta bakestone or a large, heavy baking sheet on the lower shelf of the oven. Preheat the oven to 220°C (425°F) Gas 7 for at least 30 minutes.

    To make the lemon and olive tapenade, mix the preserved lemon, olives, olive oil and basil together. Season to taste and set aside.

    Remove the dough from the bags, roll out each ball into a 25–30-cm circle on non-stick baking parchment and slide this onto the pizza peel or rimless baking sheet. Lightly spread the bases with half the tapenade. Scatter the burrata over the bases, leaving a 1-cm rim around the edge. Arrange the drained artichokes on top, brush with the remaining tapenade, then season.

    Working quickly, open the oven door and slide paper and pizza onto the hot bakestone or baking sheet. If you are brave, try to shoot the pizza into the oven so that it leaves the paper behind – this takes practice!

    Bake for 5 minutes, then carefully slide out the baking parchment. Bake the piadine for a further 8 minutes, or until the crust is golden and crisping. Remove, from the oven, scatter with extra basil and drizzle with extra olive oil. Eat immediately.

    Craft Pizza by Maxine Clark is available here.




    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with baking, savoury, recipe for the weekend, cheese, vegetarian, Gluten-free, Pizza, 2016

  • Posted on September 29, 2016

    Tiramisu with a twist...

    Sometimes life calls for dessert, and sometimes it calls for Dessert with a Capital D. This is one such pud! Why do anything in half measures? Hannah Miles’ latest book, Layered Desserts is crammed with indulgent treats from all around the world, and each and every recipe would make a great dinner party ‘pièce de résistance’. So whether you’ve got the whole family round for Sunday lunch, or just a few friends over for an intimate supper, impress them with Hannah’s twist on an Italian classic…

    Or if peanut butter & jelly is more your thing, check out this decadent recipe tutorial on The Pantry's youtube channel.

    Toblerone Tiramisu

    While Italians will probably shudder at the thought of including Toblerone in their national dessert, I love the hints of almond and honey crunch that it adds. If you are short of time you can replace the Toblerone cupcakes with store-bought sponge fingers or trifle sponges instead for equally delicious results. I hope you enjoy my take on this classic layered dessert.


    115 g/generous ½ cup caster/granulated sugar

    115 g/1 stick butter, softened

    2 UK large/US extra-large eggs

    100 g/¾ cup self-raising/self-rising flour

    30 g/⅓ cup unsweetened cocoa powder

    80 g/3 oz. Toblerone, chopped into chunks


    500 g/1 lb. 2 oz. mascarpone cheese

    500 ml/2 cups crème fraîche or sour cream

    3 tablespoons icing/confectioners’ sugar, sifted


    2 tablespoons instant coffee powder

    150 ml/⅔ cup amaretto liqueur

    200 g/7 oz. Toblerone, chopped unsweetened cocoa powder, for dusting

    12-hole muffin pan, lined with cupcake cases

    large glass bowl

    SERVES 8–10

    Preheat the oven to 180°C (350°F) Gas 4.

    Begin by making the cupcakes. Whisk together the sugar and butter until light and creamy. Add the eggs one at a time, whisking well after each addition. Sift in the flour and cocoa powder and fold gently to incorporate. Half fill each cupcake case with the cake mixture. Divide the chunks of Toblerone between the cupcakes, placing them in the centre of each case, and then cover with a spoonful of the remaining cake batter. Bake in the oven for 20–25 minutes until the cupcakes are firm to touch and spring back when pressed with a finger. Set aside to cool, then remove the cases.

    Dissolve the instant coffee in a shallow bowl with 250 ml/1 cup boiling water. Pour in the amaretto and leave to cool. While the coffee mixture is cooling, make the cream by whisking together the mascarpone, crème fraîche and icing/confectioners’ sugar in a large mixing bowl.

    Soak half of the cupcakes in the coffee mixture. It is best to do this one at a time as the cupcakes can become soggy if they are in the liquid too long. You want them to absorb some of the liquid but still retain their shape. Place half the cakes on the bottom of the trifle dish, pressing them down with a spoon so that the cupcakes make a layer over the bottom of the dish.

    To assemble, sprinkle over half the chopped Toblerone and dust with cocoa powder using a fine-mesh sieve/strainer. Spoon half the mascarpone mixture over the top and dust with another layer of sifted cocoa powder. Soak the remaining sponges, as before, in the coffee mixture and place on top of the cocoa layer. Cover with the remaining Toblerone and dust with another cocoa layer. Spoon in the remaining mascarpone mixture and spread out in an even layer and dust with more cocoa. Chill in the fridge, preferably overnight, to enable the flavours to develop. This dessert will store for up to 3 days in the refrigerator.

    Layered Desserts by Hannah Miles is available here.



    This post was posted in Featured, Recipes, UK, What's new and was tagged with christmas, baking, Hannah Miles, coffee, chocolate, recipe for the weekend, sweet, 2016

  • Posted on September 28, 2016

    The Handmade Fair 2016!

    We had a wonderful time last weekend at The Handmade Fair, it was great to meet so many of you and see some of the other beautiful stands. Oh, and sell one or two books too. We had books from across our whole range available and it was great to see what people were enjoying throughout the weekend.

    Since we’re in a generous mood, we thought it would be nice to share some projects from the our Handmade Fair bestsellers; the books that proved most popular across the weekend. This list really has to begin with our latest book from Fiona Goble: the adorable Knitted Animal Cozies. You might have spotted a couple of samples from the book on the stand, and all weekend we had people asking where they could find the patterns. Well, here’s one for you!

    Knitted Hedgehog Tea Cosy – get the full pattern here.


    With autumn most definitely here this week, we’re sure lots of you are turning to crochet patterns for chic and stylish ways to keep cosy, and this was reflected in the popularity of Modern Crochet Shawls & Wraps by Laura Strutt which flew off the shelves! Head over to Laura’s website to find the pattern for this gorgeous shawl.

    Stash Buster Stripes - get the full pattern here.


    During the fair, a few of you mentioned how nice it was to see lots of our books catering for crafting beginners, and it’s true! Whether knitting, crochet or even origami, we had books for all skill levels. Beginner stitchers were loving Emma Hardy’s Learn to Sew and if you didn’t manage to pick one up at the fair, head over to The Sewing Directory to find the instructions for this lovely knitting bag.

    Knitting Bag Project - find the instructions here.


    Last, but by no means least, to no-one’s surprise ScandiKitchen: Fika & Hygge by Brontë Aurell was our runaway best-seller on the food side of things.

    Check out a recipe for Success Cake on our blog here.

    We hope you had as much fun as we did at The Handmade Fair, and if you’d like to see a little more of what we got up to, check out this video on our MAKE youtube channel!

    Happy making!




    This post was posted in Craft Projects, Featured, News, News, Recipes, UK, What's new

  • Posted on September 22, 2016

    Happy Birthday, F. Scott Fitzgerald!

    This weekend is F. Scott Fitzgerald’s 120th birthday so naturally we had to share a recipe from our new book F. Scott Fitzgerald’s Taste of France by Carol Hilker. It’s also a favourite time of year, when it’s still sunny but it’s starting to get cooler, the leaves are crispy and conkers have started to fall. We start thinking about comfort food, and this recipe, inspired by Fitzgerald’s Parisian haunts is like a hug in a mug!

    French Onion Soup

    La Rotonde, Harry’s, Le Dôme, Café de Flore, and other traditional French bistros were regular haunts of Fitzgerald, T. S. Eliot, and Picasso—especially Fitzgerald. Perfect for gray Paris days, onion soup was as much a café favorite back in the 1920s as it is today. Add a Salade Lyonnaise for a perfect bistro duo.

    6 tablespoons unsalted butter

    1 tablespoon olive oil

    3 lb/1.3 kg Vidalia (or sweet) onions (about 6 medium), peeled, halved lengthwise, and thinly sliced (with a mandolin or by hand)

    1 teaspoon fleur de sel or coarse sea salt

    ½ teaspoon freshly ground black pepper

    ½ teaspoon brown sugar

    10 sprigs of fresh thyme

    2 bay leaves

    1½ cups/350 ml dry white wine

    6 cups/1.4 liters beef broth

    1 baguette

    1 garlic clove, cut in half lengthwise

    2 teaspoons sherry (optional)

    ½ cup/50 g Gruyère cheese, grated

    ½ cup/50 g Swiss cheese, grated

    Special equipment: 4 ramekins and cheesecloth/kitchen twine

    Serves  4

    Melt 4 tablespoons of the butter in a large pot over medium heat.

    Add the oil and onions and cook until the onions have softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and brown sugar; continue to cook, stirring occasionally, until the onions are deep golden brown and caramelized, reducing the heat slightly if they start to brown too quickly, 35–45 minutes.

    Add the wine to deglaze the pan and raise the heat to high. Cook until almost all the liquid has evaporated, about 10 minutes.

    Tie the thyme and bay leaves into a bundle with twine or enclose in a cheesecloth/muslin bundle. Add to the onions.

    Pour in the beef broth. Bring to a boil, then reduce to a simmer and cook, uncovered, until the broth is thickened and flavorful, 25–30 minutes. Remove from the heat, discard the herbs, and whisk in the remaining 2 tablespoons of butter. Taste and adjust the seasoning.

    Preheat the broiler/grill.

    Cut two ½-in/1-cm baguette slices for every serving of soup. Place the baguette slices on a baking sheet or cookie sheet and toast until crisp and dry but not browned, about 1 minute each side. Rub one side of each toast with the garlic clove and set aside.

    Place the ramekins on a rimmed baking sheet, add ½ teaspoon of sherry to the bottom of each, then ladle the soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide the cheese among the servings, covering the bread and some of the soup. Carefully transfer the baking sheet to the broiler/grill until the cheese is melted and bubbling, about 5 minutes. Serve straight away.

    F. Scott Fitzgerald's Taste of France by Carol Hilker is available here.


    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with january, savoury, french, soup, recipe for the weekend, cheese, quick, 2016

  • Posted on September 20, 2016

    The Creative Home blog tour

    With autumn’s arrival and that New School Year feeling that we can never quite shake (despite it being rather a few years since we were attending school), we’re turning instead to our new interiors books. If we can’t have Mary-Janes and new stationery, maybe we can have new décor instead. That seems like a fair trade, right? Last week we hosted a blog tour for one of these new books, The Creative Home by Geraldine James, and seeing what our favourite interiors blogs thought was so inspiring. Nearly as good as a new pencil case.

    Look at the lovely blogs we had taking part:

    We started things off with a lovely post on My Warehouse Home who shared some of their favourite spaces, and ideas on recreating these looks in their own home. “Whether you live in a compact city apartment, a warehouse conversion or a country cottage, The Creative Home by Geraldine James features countless spaces to inspire a thoughtful and distinctive approach to interior decoration.” Read their full review here.

    Next up we visited Heart Home Magazine for an exclusive extract from The Creative Home on displaying collections. Read it here.

    Next up, DécorArt UK declared the book her “autumn’s must-have” and shared some of her favourite shots from the book, including the kitchen above. Read the review here.

    Emily Quinton shared some beautifully autumnal shots of the pages she found most inspiring over on Makelight, and of course, we had total stationery envy! She summed up the book rather beautifully with “the owners’ hearts at the centre, building a home that suits them and all they love and treasure”. You can see her post here.

    Last but not least, we visitied Little Green Shed who shared some favourite spaces, and the main takeaway: never be afraid of individuality. And also this bathroom of dreams.

    Now if you’ll excuse us, we’ve got some shelves to rearrange…

    The Creative Home by Geraldine James is available here.




    This post was posted in Book Reviews, Featured, News, UK, What's new and was tagged with interiors, Book Launch, photos, home, 2016

  • Posted on September 15, 2016

    National Cupcake Week

    Next week is National Cupcake Week and we can’t wait. Make sure you’re following us on instagram where we’ll be sharing our #CupcakeoftheDay starting with this beauty from our new book, LOLA’s Cupcakes Forever. So, because we’re generous souls, and big fans of the cupcake, we suggest you start your week early and bake up a batch of these. Happy baking!

    Rainbow Swirl Cupcake

    These bright and cheerful rainbow cupcakes will bring a dose of fun to young and old alike. Our classic vanilla cupcake is transformed into a rainbow base and topped with a swirl of multi-coloured buttercream.

    200 g self-raising flour/1½ cups cake flour mixed with 3 teaspoons baking powder

    1 teaspoon baking powder

    175 g/1½ sticks butter

    250 g/1¼ cups caster/granulated sugar

    1½ teaspoons vanilla bean paste

    3 eggs

    175 ml/¾ cup sour cream

    ⅛ teaspoon each pink, blue and yellow food colouring pastes (or any other

    colours you like)


    150 g/1¼ sticks butter

    1 teaspoon vanilla bean paste

    350 g/3 cups icing/confectioners’ sugar

    3–4 tablespoons full-fat/whole milk

    ⅛ teaspoon each pink, blue and yellow food colouring pastes


    Coloured sprinkles

    muffin pan lined with 12 muffin cases

    piping/pastry bag fitted with a large star nozzle/tip

    MAKES 12

    Preheat the oven to 180°C (350°F) Gas 4.

    Sift the flour and baking powder into a bowl and set aside.

    Place the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held electric whisk), and beat the mixture at medium to high speed for 1–2 minutes, until light and fluffy. Occasionally stop to scrape down the sides of the bowl with a rubber spatula to make sure that all the butter and sugar is incorporated.

    Add the vanilla bean paste and mix. Mixing at low speed, add the eggs, one at a time, beating until incorporated.

    Slowly add the sifted dry ingredients, and mix, at low speed, until combined. Scrape down the sides of the bowl with a rubber spatula, and briefly beat at high speed until the mixture is smooth. Add the sour cream and mix until incorporated. Do not over-mix.

    Now for the fun part! Divide the mixture evenly between 3 bowls, and add one of the food colouring pastes to each bowl. Mix them all thoroughly until well blended.

    Take a teaspoonful of one batter and place into each muffin case.

    Repeat with the other colours, until all the batters have been used up.

    Now take a cocktail stick/toothpick (or use the end of a knife) and swirl the batters together slightly in a figure of eight.

    Bake in the preheated oven for 20–25 minutes, until well risen and a skewer inserted into the cakes comes out clean. Transfer to a wire rack to cool completely.

    To make the buttercream, place the butter into the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held electric whisk), and beat until soft and fluffy. Add the vanilla bean paste and mix again, until combined. Sift in half of the icing/confectioners’ sugar and, mixing at low speed, mix until incorporated. Add the second half of the sugar, then beat slowly until all the sugar is incorporated. Add the milk, a tablespoonful at a time, mixing at medium speed, until the buttercream is light and fluffy. If the icing is too stiff, add a little more milk.

    Using the same technique as for the cake batter, divide the buttercream into three equal portions and colour each portion with one of the three food colouring pastes, mixing until blended.

    Spoon one of the buttercreams down one side of the piping/pastry bag leaving space near the nozzle/tip to add the other colours, if possible. Repeat with the second and third colours. You should have a full piping/pastry bag that will allow a little of each colour to be piped onto each cupcake, creating a rainbow effect.

    Pipe a swirl of buttercream onto each cupcake, and decorate with coloured sprinkles.

    LOLA's Cupcakes Foever by the LOLA's Bakers is available here. Happy Baking!



    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with baking, cupcakes, recipe for the weekend, sweet, cake, LOLA's cupcakes, 2016

  • Posted on September 8, 2016

    Success Cake!

    Today is the launch of the new book from London’s Scandinavian Kitchen and it’s a cracker! Brontë Aurell has gathered together everything you need to fika and inspire hygge in one handy book, and it’s all beautifully illustrated by Pete Cassidy’s gorgeous photography. To celebrate we wanted to share an appropriately titled recipe for you to try this weekend. Enjoy!

    Suksesskake SUCCESS CAKE

    Ah, how I love the names of cakes from Norway. Suksess means success, so this cake really does talk itself up a bit and sets expectations high! It does not disappoint. You may wonder where you might have tasted something like this before – the base and topping are very similar to that of the infamous Daim tart available in many supermarkets the world over (and in those big stores that also happen to sell Swedish bookcases). Add melted Daim and extra chocolate on top, and it all falls into place. This cake is wonderfully gluten-free, too.

    200 g/2 cups whole almonds

    160 g/1½ cups icing/confectioners’ sugar

    5 egg whites

    a pinch of salt


    5 egg yolks

    100 ml/⅓ cup plus 1 tablespoon whipping cream

    100 g/ ½ cup caster/granulated sugar

    150 g/1¼ sticks butter, cut into small pieces, at room temperature

    milk chocolate curls, to decorate

    2 x 20-cm round cake pans, greased and lined with baking parchment

    SERVES 8

    Preheat the oven to 160°C (325˚F) Gas 3.

    Roughly grind the almonds in a food processor, leaving a few chunkier pieces in there. Combine the ground almonds with the icing/confectioners’ sugar and set aside.

    In a stand mixer (or using a hand-held whisk), beat the egg whites with a pinch of salt until lightly stiff. Add the ground almond mixture and gently fold in until incorporated.

    Pour the mixture into the prepared pans and bake in the preheated oven for around 35–40 minutes or until light brown and a skewer inserted into the middle comes out clean. Turn out carefully onto a wire rack and leave to cool completely.

    Meanwhile, make the topping. Put the egg yolks, whipping cream and caster sugar into a saucepan over a low heat. Bring just to the boil, whisking constantly – as soon as you see the first bubble, quickly take the pan off the heat. To check the mixture is thick enough, dip a spoon in it, then run your finger through the back of the spoon; if the line stays, the mixture is ready.

    Leave the mixture to cool to room temperature. Then slowly beat in the room-temperature butter using a hand-held electric whisk, a little at a time, until you have a nice thick, glossy topping.

    Spread ⅔ of the topping mixture onto the first almond base, add the top layer of almond cake and spread the remaining topping on the top. Decorate with chocolate curls and serve chilled and sliced.

    ScandiKitchen: Fika & Hygge by Brontë Aurell is available here.




    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with baking, chocolate, Book Launch, recipe for the weekend, sweet, Scandinavian, 2016

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