Best Bits! Wimbledon Week!

Hello all,

We’ve had such a busy week with our little club after our Telegraph article ( that we have got a little behind on our Best Bits – we haven’t forgotten about you! Welcome to all our new followers, and we look forward to you joining us in the weeks to come.

For the newbies, every week we do the best bits from the challenge before – we need you to admire the best bits, have a bit of a drool and then vote – we will then announce the winner on our blog.

So, have a look at the aces for this week, while we have a glass of Pimms…

White Chocolate Shortcake by @ClareEPLS


Meringue by @V__Gilmore


Strawberries and Cream Ice Cream Cupcakes by @andrea090212


Strawberries Pimms and Lemonade Mini Cheesecake by @CakesbyNoah


Green Tea, Mint and Rose Cupcakes by @Delushcomforts


Strawberries and Cream baked Cheesecake by @mypurplespatula


Strawberry Cupcakes by @Janespatisserie


Tennis Cake by @janetgbfan (Special bonus points from us!!)


Strawberries and Cream Vic Sponge with Tennis Ball Macarons by @foxtonm


AMAZING job everyone…. Now it’s your turn to choose the Golden Spoon Winner, who is it going to be?

Laura and Dominique xxx


European Bakes

Afternoon bakers

Unless you’ve spent the last few weeks under a rock, I’m sure you’ll have spotted the whole EU Referedum thing. Now, over at the SBC HQs, the decision to leave the EU has hit us pretty hard. Anyone that follows us personally will probably have noticed and probably wishes we’d shhhh about it.

We do think it’s utterly pants, and our little hearts are broken, but hey, let’s make some good out of this big ol’ mess and use it as a baking theme! When life hands you lemons and all that…

So, this Sunday we want you to celebrate all bakes European – from croissants, szarlotka, piernik, profiteroles, stollen, baguettes, focaccia, ciabatta, and everything in between. Dust off those recipe books and bake something our European neighbours invented. 

See you Sunday!

Dominique & Laura X

Wimbledon Week!

Hello all,

It’s Wimbledon – also known in SBC HQ as our 2 week “all you can eat strawberries and cream” binge fest.

This week, we want to see as many Wimbledon themed bakes as possible. Whether it’s with Pimms, strawberries and cream, champagne, the list goes on…

Have fun, and we look forward to seeing your fab bakes this weekend!

Laura and Dominique xxx

(Come on Tim!)

Boozey Golden Spoon Winner!

Good evening all,

We are tipsy with excitement (ok, maybe that’s the wine) to announce that the WINNER of our Boozey bakes week was…. @foxtonm with her beautiful Chocolate Génoise Cake with Chambord Mousse! Perfect excuse to go Chambord shopping if you ask us!

@foxtonm – Chocolate Génoise Cake with Chambord Mousse

@foxtonm – Chocolate Génoise Cake with Chambord Mousse

Joyce has been ever so kind and has shared her amazing recipe with us… enjoy!

Chocolate Genoise Sponge
5 eggs
150g caster sugar
110g plain flour
40g cocoa powder
25g butter, melted then cooled a little, plus extra for greasing
Chambord to drizzle over the sponge cake
• Preheat the oven to 180C/Gas 4. Lightly grease and line the base of two 20cm cake tins with baking parchment
• Whisk the eggs and sugar together for 4-5 minutes, or until thick, pale & fluffy.
• In a separate bowl, sift together the flour and cocoa powder, then gently fold it into the egg and sugar mixture until just combined. Pour the melted butter slowly down the side of the bowl into the mixture and fold in, without knocking too much air out of the sponge.
• Divide the mixture between the 2 prepared cake tins. Place the tins onto a baking sheet and bake in the oven for 18-20 minutes, or until the cakes are risen and springy to the touch.
• Remove from the oven and allow to cool briefly before turning out onto a wire rack. Drizzle some Chambord over each half of the cake – as much as you dare – and leave to cool completely.
Raspberry mousse
200g raspberries & 1 tablespoon icing sugar
A glug of Chambord – up to you how generous you are!
3 gelatine leaves
180ml whipping or double cream
2 tablespoons icing sugar
Optional: Additional raspberries to set in the mousse
• Puree the raspberries and place in a saucepan along with the icing sugar.
Soak the gelatine leaves in a bowl of cold water for 4-5 minutes.
• Heat the puree and icing sugar until it just reaches boiling point. Taste, to check the sweetness and add more icing sugar if required. Leave to cool slightly and stir in the Chambord.
• When the puree has cooled a little, squeeze out any water from the gelatine leaves and stir into the puree ensuring all the gelatine has dissolved. Leave the mixture to cool but not set.
• Whip the cream and icing sugar until the soft peak stage.
• Stir the cooled raspberry puree mix into the cream.  Leave in the fridge until it is just about starting to set around the edges.
Building your cake
• Line a 20cm springform tin with a few layers of baking parchment and line these with acetate if you have it (I didn’t, but think it would give the cake a good finish).  It needs to be tall enough to contain your two sponge cakes plus a layer of mousse.
• Put one of your sponge cakes in the bottom of the tin and pour over the mousse, adding raspberries if you like.
• Put the other cake on top of the mousse and press down gently. Refrigerate until set – at least 2 hours.
• Whip 250ml of whipping or double cream with a little icing sugar until it forms soft peaks. Stir in some sieved raspberry purée until you get a shade of pink similar to the colour of the mousse. You may need a drop of red food  colouring too.
• Top the cake with swirls of raspberry cream and sift some cocoa powder over before serving.
We would love to see you all try this, feel free to share your attempts with us!
Lots of boozey love,
Laura and Dominique xxx

Pride Bakes : Best bits!

Hello all,

After a pretty tough couple of weeks, we have been feeling rather sad, but seeing everyone coming together and supporting each other (our favourite part of SBC), and then looking at your beautiful bakes really lifted our spirits and made us proud (pun intended)!

Although everyone is a winner in eyes, please have a look at the best bits, and vote for your favourite!

@janeygbfan ‘s Rainbow cake (we loved your step by step during the day!)


@cakesbynoah ‘s Strawberry Sponge rainbow cakes (Gluten free as well… so they’re perfectly healthy…)


@zoetcm’s Naked Rainbow Cake (cheeky!)


@becksbakes Rainbow Topped Millionaire’s Shortbread (so cute!)


@camillaskitchen (we would have dissolved into a heap of tears trying to do this…)


@knightbakes93 Rainbows with little pots o’Gold! (*starts singing Judy Garland*)


@becsj76 Cornish Ice Cream favoured marshmallows (tries to bury face in screen…)


We’re sure you agree, we loved this week’s bakes – thank you to all those who got involved, and vote vote vote!

Laura and Dominique xxx

Marvellous Meringues : Your Golden Spoon Winner!

Hello everyone 🙂

We loved seeing you all whipping up a storm and creating some drool-worthy meringues. We are very pleased to announce our winner is…. @SammieFeasting with her beautiful Hazelnut Raspberry Vacherin! Yay!

When telling her that she won, she told us :

There a little story behind it. I have my mum’s cookbook which she pasted in recipes from magazines etc. I remember from a really early age looking at the picture of the Hazelnut Vacherin & being told that it had been made for my sister’s christening. Ever since I’ve wanted to make one. I couldn’t find a recipe I like so made one up!!

We think she did a fab job 🙂 She has been very kind and has shared her recipe with us below – enjoy (we will be)!


@SammieFeasting – Hazelnut Raspberry Vacherin


RecipeHazelnut Raspberry Vacherin serves 10-12

150g Blanched Hazelnuts

5 Large Free Range Egg Whites – at room temp leave out of the fridge for 2 hours before using

275g White Caster Sugar

2tsp Corn Flour

1tsp Vanilla Extract

1tsp White Wine or Cider Vinegar

300g Fresh Raspberries

600ml Double Cream

3-4tbsp Frangelico – hazelnut liquer – optional [optional??!! – Laura and Dominique xx]

Method: Preheat the oven to 140C/120C fan, gas mark 1

Making the hazelnut meringues:

  • Place the hazelnuts into a dry pan, heat until the nuts are golden and have a toasted aroma. Set to one side to cool.
  • Line three baking trays with baking parchment. Draw a 20cm/8″ circle, in pencil, on to the paper. Turn the parchment over. The circle will enable you to create even meringue circles for your Vacherin.
  • Into a large very clean bowl add all 5 egg whites.
  • Whisk until the egg whites have reached the stiff peak stage. When you remove the whisk the egg white will stand firm when the whisk is held up.
  • Gradually add the sugar, one tablespoon at a time, whisking continuously. It really is worth taking your time over this stage, as it is the sugar and egg white combined that give the meringue it’s structure.
  • Once all the sugar is added the meringue should be glossy. I check for undissolved sugar by rubbing a little of the meringue between my forefinger and thumb. It should feel smooth, if it feels gritty continue whisking.
  • Add the corn flour, vanilla extract and vinegar. Whisk into the meringue.
  • Roughly chop the cooled hazelnuts either in a food processor or with a knife. You need a crumbly texture of mixed sized pieces, not finely ground like almonds.
  • Reserve 3 tablespoons of the chopped hazelnuts for the topping. Add the rest of the hazelnuts to the meringue mix. Fold the hazelnuts into the meringue.
  • Divide the meringue mixture evenly between each baking tray, placing it in the centre of the circle.
  • Using an offset palette knife, spread the meringue to fill the disc, ensuring it is an equal thickness. Then run your palette knife flat around the outside edge of the meringue disc, creating a clean finish.
  • Place all three meringues into the preheated oven and bake for 45 minutes, then rotate the trays, moving the bottom to the top and the top and middle one shelf down. Trust me this helps achieve evenly baked discs.
  • Bake for a further 45 minutes. Total baking time 1 hour 30 minutes.
  • Once baked remove from the oven and allow to cool.

Creating the Hazelnut Raspberry Vacherin:

  • Pour the cream into a large bowl, add the frangelico if using and whisk until the cream has reached the thick but still floppy stage.
  • Place the first meringue disc, flat side up, on a cake stand or flat plate.
  • Spoon over one third of the cream and spread over the disc.
  • Add one third of the raspberries, starting around the edge and then in the centre.
  • Place the next meringue disc on top, again inverted with the flat side facing up.
  • Add the cream and raspberries as before.
  • Place the final meringue disc on top with the flat side down.
  • Spoon the cream into the centre of the disc, add the raspberries and sprinkle over the reserved hazelnuts.

Well done Sammie!

We will shortly be announcing the winner from our boozey bakes, so keep voting, and we look forward to seeing your Pride bakes this weekend.

Laura and Dominique xxx

Boozey Bakes – The Best Bits

Afternoon bakers!

Few things make us happier than booze, and when combined with cake, it’s a magical pairing.  You did us proud this week, and to relive the glorious alcohol soaked hours of Sunday, here’s your best bits!

@CharlotteM1536 - Strawberry & Mint Pimms Cake

@CharlotteM1536 – Strawberry & Mint Pimms Cake

@wingcottage – Gin & Tonic Bundt

@wingcottage – Gin & Tonic Bundt

@Hayleydaviez – Sloe Gin Layer Cake

@Hayleydaviez – Sloe Gin Layer Cake

@SammieFeasting – Cherry Kirsch Pie

@SammieFeasting – Cherry Kirsch Pie


@janetgbfan – Champagne Cake

@janetgbfan – Champagne Cake

@layingthetable – Pear & Angostura Bitters Upside Down Cake

@layingthetable – Pear & Angostura Bitters Upside Down Cake

@lizharrisclark – Pina Colada Cupcakes

@lizharrisclark – Pina Colada Cupcakes

@foxtonm – Chocolate Génoise Cake with Chambord Mousse

@foxtonm – Chocolate Génoise Cake with Chambord Mousse

@lottie_ridley – Cava Cupcakes

@lottie_ridley – Cava Cupcakes


You know the drill – all you have to do now is VOTE!


Dominique & Laura x