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Home Sweet Home Bakealong 69: Coconut Squares (Coconut Ice)

May 29, 2017

This brings back memories of childhood. Though I’m not sure it’s something you should let kids eat. Icing sugar, condensed milk, desiccated coconut and red food colouring – surely that’s a recipe for hyperactive children?

Anyway, it was in the list so I made it. It is literally as simple as mixing the ingredients above, splitting in half, colouring half pink and then layering and leaving to set at room temperature. It should look like this:


But I didn’t factor in that I was using epic American strength food colouring. So mine looked more like I was showing an allegiance to Southampton United FC.


I was going to show you, but I accidentally deleted the photo. It’s probably for the best.

Still, Mr B’s workplace woolfed it down pretty sharpish.

Join Beckie and me in our Epic 100 part bakealong. Next: Eton Mess Cupcakes

Home Sweet Home Bakealong #66: Red Velvet Roulade

May 12, 2017

I think I’ve found my baking mojo again, not as far as quality is concerned but at least as far as desire and actual output. This week I steeled myself to make a roulade, which I’m notoriously bad at. The red food colouring made the mixture curdle a bit which was odd. As you can see, it’s  bit of a mess, but it’s the opposite of last week’s bake because it’s light and moist. I’ve never managed to make a roulade which didn’t crack and this was no exception. It felt almost too moist but surely if I bake it longer the dryness will stop it rolling? Also, I have a query about Red Velvet. If you’re not putting much cocoa in, why bother at all? Surely you get a better red colour without it. I would have thought that it’s only if you’re using beetroot for the colour that you want cocoa to work the flavours out. With this little cocoa I’m not really sure you notice the taste.


Red Velvet Roulade
from Home Sweet Home by the Hummingbird Bakery

For the sponge:
130g plain flour
2 tbsp cocoa powder
1/2tsp bicarbonate of soda
pinch of salt
120ml buttermilk
1 tsp vanilla
120g unsalted butter
150g caster sugar
1 large egg
1 1/2 tsp red gel paste colouring
30ml water

For the filling (I didn’t do this – I just made a lemon buttercream as our corner shop was out of cream cheese) 

250g full fate cream cheese
130g white chocolate, melted
50g unsalted butter, softened
50g icing sugar

32x32x2cm swiss roll tin


Cream butter and sugar
Add egg
Weigh out dry ingredients
Mix wet ingredients (except egg)
Alternate adding wet and dry, finishing with wet
Spread onto lined baking tin and back at 180 for 25 mins
Cover with damp teacloth to cool a little, then cover with another sheet of baking parchment and roll up while you make filling

Beat filling ingredients (butter, sugar first then add rest) until fluffy
Unroll sponge, cover in filling, roll back up
Dust with icing sugar

Join Beckie and me in our Epic 100 part bakealong. Next: tbc

Home Sweet Home Bakealong #76: Maple and Walnut Streusel Cake

May 6, 2017

A few weeks ago I noted there were lost of little moths around and I was worried they were coming from my baking cupboard so I cleared everything out. This means I’m a bit low on the standard baking items as I haven’t fully re-stocked yet. You’ll be glad to know I’ve not seen a moth since.
So, that is by way of explanation for the fact that this isn’t the next bake on the list but I wanted to make a cake for my Mum’s birthday and I had the ingredients to do this one.


It came out rather dense but not as dry as a feared from the look of it. Definitely needed tea or coffee with it though and works well with custard.


Maple and Walnut Streusel Cake
from Home Sweet Home by the Hummingbird Bakery

For the streusel:
50g soft brown sugar
80g plain flour
1 1/2 tsp ground cinnamon
45g unsalted butter, cubed
80g walnuts, chopped (I used toasted pecans and slightly less of them as that’s all I had)

For the sponge:
170g unsalted butter
150g caster sugar
3 large eggs
1 1/2 tsp vanilla extract (I didn’t use this as I had run out)
280g soured cream (I used Skyr Honey yoghurt as it has similar qualities and I hoped the honey would make up for the lack of vanilla)
420g plain four
2 tsp baking powder
1/2 tsp bicarbonate of soda (I used a sachet of Lievito Pane Degli Angeli instead of this and the b.p. It is awesome stuff. It’s a raising agent with vanilla that you can get fro italian delis and it’s pretty infallible)
1/2 tsp salt
100ml maple syrup, to drizzle

For the glaze:
170g Icing sugar
4 tbsp maple syrup

1x 10inch ring cake tin (mine was smaller so I put some in another tin)


Rub together the streusel mix and set to one side
Cream butter and sugar, add eggs
Add the sour cream
Sift flour and raising agent together
Mix into wet mixture
Sprinkle half of streusel into base of pan
Add half of cake mix
Sprinkle rest of streusel
Top with rest of cake mix
Bake until golden and set (50ish mins)
When hot, drizzle maple syrup over

After cooled make icing and sprinkle with chopped nuts

Join Beckie and me in our Epic 100 part bakealong. Next: I guess I should go back to the plan and do Red Velvet Roulade

Home Sweet Home Bakealong #71: Cookies & Cream Cake

April 30, 2017

Don’t fall off your chairs. I’m back. I’m sorry it has been so long. I got put off by the ingredients list of the Red Velvet Roulade and dispirited by the marshmallow failure and, well, I just got out of the rhythm of it all. I’ve been baking, but mainly less glamorous things like freezer cookies and healthier stuff for my other blog

Anyway, enough of the ‘cat ate my cheesecake’ excuses and back to the baking. I went out of order so I’ll come back to the aforementioned  Roulade-Rouge. This one is a Hummingbird cake all over. Take a good cake, add a LOT of icing and then, well, let’s throw some cookies in as well. Talk about gilding the lily! It’s good though and really not that hard to make.


Cookies and Cream Cake
from Home Sweet Home by the Hummingbird Bakery

For the sponge:
110g unsalted butter, softened
280g caster sugar
320g plain flour
4 tsp baking powder
1 tsp salt
320ml buttermilk
3 large eggs
135g any type of fresh cookies from the bakery section (but not white choc ones)

For the frosting (halve this! It’s loads):
1kg icing sugar
320h unsalted butter, softened
500g mascarpone
2-3 cookies, crumbled

3 x 8 inch loose bottomed sandwich tins


Preheat oven to 170c and line cake tins
Beat butter, sugar and dry ingredients together until breadcrumby texture
Mix wet ingredients
Add to dry
Crumble cookies and stir through batter
Pour into cake tines and bake until golden brown

Beat butter and icing sugar together
Slowly add mascarpone

Assemble cake. Crumble cookies on top.


Join Beckie and me in our Epic 100 part bakealong. Next: going out of order again – Maple and Walnut Streusel Cake

Home Sweet Home Bakealong 67: Syrup Crunch Cookies

November 10, 2016

I am not sure what number I’m on. I think it’s 66 but I got the ingredients for what I thought was 65 (cookies and cream cake) and then realised that it should be Red Velvet Roulade. So I’m all of a dither.

Anyway. I’ve made these ‘cookies’ twice now. You might wonder why the inverted commas. Well, if you’d asked me for the definition of a cookie I would have included the word said they were round and individual items. Both times I’ve baked these they’ve spread so much that I’ve ended up with several tray-sized ‘cookies’ which had to be cut into sections with a pizza wheel and then proceeded to disintegrate into a sticky, crumbly, tasty mess.


Fear not though (if you were) because Wikipedia suggests that I can still call them cookies. Its definition of cookie is as follows: A cookie is a small, flat, sweet, baked good, usually containing flour, eggs, sugar, and either butter, cooking oil or another oil or fat. So, thanks Wikipedia. I’m now feeling reassured.

*** KLAXON***  I’ve just googled the title of the recipe. I noticed that The More Than Occasional Baker ‘s version looked better and was comparing the recipes when I though ‘well she’s got flour in her recipe, that’ll be it’. Checking back in my recipe book there was flour in my recipe too. I can’t for the life of me remember whether I put it in. So, er, yes. That might be it.


Syrup Crunch Cookies
from Home Sweet Home by the Hummingbird Bakery

Makes 20 cookies or 3 baking tray sized ones.
150g unsalted butter
220ml condensed milk
180g golden syrup
1 tsp vanilla extract
180g cornflakes (slightly crushed)
250g plain flour
90g custard powder
2 tsp bicarb of soda
180g porridge oats
30g demerara sugar for sprinkling OR some sea-salt flakes for grown-ups

Melt everything meltable together hen add vanilla extract.
Mix the dry stuff together.
Add wet mix to dry mix and combine.
Distribute on baking trays, a large blob per cookie. Leave plenty of space between them (!)
Bake at 160c for 10-15 mins then leave to cool.

Join Beckie and me in our Epic 100 part bakealong. Next: going out of order – Red Velvet Roulade or Cookies and Cream Cake.