Happy New Year!
Back to baking here at Bella’s Cakes! Some new endeavours are in the works. To kick things off I have these two cake offers available till the end of February. Bella’s is also adding cookies to the mix after the success of all the cookie baking over the holidays. A new page for these will be up and running shortly.
I will be starting up cake classes again soon and will post dates for these here. And I will be attending some wedding shows that I will post dates to as well.
All go for the New Year!
A little cake gift to you newly engaged cake lovers. 3 Tier naked Wedding Cake 100 servings for £250.00. Max of 2 cake flavours and for a bonus include a 6 inch anniversary cake for your special one year anniversary celebration.
(Delivery of wedding cake not included. Offer available till the end of February)
For any upcoming birthdays or events.
6 inch buttercream cake with 12 hand painted cookies for £28.00 (delivery not included)
It’s been awhile since I’ve written a post; despite having all the good intentions of doing so once a week in the New Year! I am making up for lost writing time with today’s recipe. This crunchy caramel nut bar was inspired by crunchy nut cereal and the oh so popular dessert, caramel shortbread. So here you have it Dessert for Breakfast -The Crunchy Nut Caramel Bar. Personally, I would save this bar for dessert as having it for breakfast might be a bit too much. But, if you are a fan of something really sweet in the morning, then by all means give this a go for breakfast with your morning cup of coffee or tea.
Crunchy nut caramel bar
200g salted butter
300g honey nut cornflakes
150g dark muscovado sugar
1 can of condensed milk
250g dark chocolate.
Heat over 180 c.
Melt 200g salted butter
Line a 9 inch baking tin
Crush honey nut cornflakes in food processor or by hand. Mix melted butter into cornflakes and place mix in baking tin. Press the mixture down and put tin in the oven for 10 mins.
While the base is baking make the caramel
Place the butter and sugar in a non-stick saucepan over a low heat, and stir until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously. As soon as it comes to the boil, remove from the heat and leave to cool slightly.
After the base is baked top the base with the caramel. Let the base and caramel cool. For the topping, melt the chocolate slowly in a bowl over a pan of hot water (Bain-marie). Or you can melt the chocolate in the microwave. (How to melt chocolate in the microwave) Pour melted chocolate over the cool caramel and leave to set. Cut into squares or bars.
I’m looking forward to this New Year with some new adventures and changes to Bella’s Cakes. One thing I am going to try to do more of is post more recipes and blog posts to this site. At least once a week is totally doable…right? Bella’s is also going to have available shortly a new page for cake orders and a very small online baking gift shop!
Bella’s wedding cake brochure has also been updated and is available by request. To receive a copy please contact Bella’s : Here
As for wedding cakes and all their awesomeness, dates for 2017 wedding cakes are filling up and I have recently had double bookings for dates already. So please get in touch soon if you are interested in a cake for your big day!
Tis the season for the cold! As I have been so lucky to have had this horribleness and as I’m not very good at sitting still and not baking, I had some cold inspiration and here you have it – Hot Toddy Cake! You can make this if you have a cold or not…I would recommend though if you do have the cold and make this cake to then not share it and just keep it to yourself. And while you’re at it why not have a slice with a hot toddy too!
Hot Toddy Cake
3 tablespoons of whisky of choice
200g mixture dried fruit
225ml hot tea
100g light brown sugar
225g self-raising flour
Place the dried fruits in a bowl and pour over the hot tea, orange zest, and whisky. Cover with cling film, then leave for at least 4 hrs or overnight.
Heat oven to 180C. Grease and line a loaf tin.
Beat together the butter and sugar until creamy, then beat in the egg followed by the flour.
Carefully stir through the fruit mixture.
Spoon the mixture into the tin. Bake for 1 hr or until a skewer inserted into the centre comes out clean.