Lemon and Poppy Seed Muffins… BakedIn Baking Club May Box

I love the middle of the month. It’s when my BakedIn Baking Club subscription box lands on my doormat! The excitement as I hear the thud as it lands, the sight of the lovely bright green box, the anticipation of what might be inside this month, and then the satisfaction of being able to make something I might not normally bake, and finally the joy of eating it. Yes, I definitely love the middle of the month.

The May box was a perfect Spring box. I always think of lemons as Spring and Summer fruits, even though they’re not. It’s just that this is when I most enjoy them and find them most refreshing in recipes. This lemon and poppy seed muffin recipe called for 3 lemons, so I knew I was going to love it! I already have a go-to recipe for lemon drizzle cakes (THIS ONE) so I was intrigued to see how much the BakedIn recipe would vary. Obviously the fact they were muffins meant they would probably be denser than light cupcakes, but only slightly. I was actually surprised at how light these muffins were! The poppy seeds added a lovely texture and broke up the lemon taste beautifully.

The recipe said to grease a muffin tin well with plenty of butter. I normally make muffins in paper cases so was going to use some for these, but as I like to follow the recipes the way they were intended, I decided against the cases. I’m so glad I did. I have to confess though, the amount of butter that the recipe instructed to use to grease the tin seemed a lot, so stupid old me thought just a fraction of the amount would be fine. I should have known these recipes are tried and tested before being sent out, so if a recipe says you need x amount of butter, you really do!!! Needless to say my first attempt at these muffins tasted delicious but looked… erm… well let’s just say Mary Berry would have called them “informal”. They were how Mary Berry likes her tipples… bottomless 😉

Luckily Tesco is a stone’s throw away from my house so off I popped to get more lemons. After greasing the pan the way the recipe said this time, I made another batch of these muffins and they came out perfectly!  The lemon fragrance as they were baking was so beautiful. There are some baking smells more than others that I wish could be bottled up and sold as air fresheners. The smell from these muffins was one of those. So inviting.

My usual lemon drizzle recipe involves the baked, still warm cakes having a lemon syrup poured over them so it soaks in. This muffin recipe made a lovely crunchy syrup to pour on, and that was so good. The icing to pipe on top was the same as I am used to making. I really loved all the textures in these muffins; the lightness of the actual cake, with the crunchiness of the seeds and the sugary topping. It all resulted in a match made in heaven. And sadly, as with all BakedIn bakes so far, these didn’t last long. Fortunately though BakedIn make sure they give you all the measurements on the recipe card so you can make them again in the future. I’ll definitely be making more of these. I have some oranges begging to be used up too so I might try orange and poppy seed ones.

If you are new to my blog, I’ve just realised you’re probably wondering what the BakedIn Baking Club is! Well it is an amazing subscription box which sends you all the dry ingredients and bits and pieces needed to follow a beautiful recipe created exclusively by the great chef Michel Roux. For example, take a look at the May box:

All the dry ingredients come already weighed out for convenience. If part of the recipe requires a few dry ingredients to be added at the same time, then those ingredients are placed together in one packet. There is always a very clear recipe card with photos of every step so you can see you’re on the right track. Michel Roux adds a Top Tip to either help with a tricky part of the bake or to suggest ways to enhance it even further. As well as the dry ingredients you always get a butter measure, and in this box there was also a skewer to test when the muffins were ready, and a disposable piping bag for the icing to decorate. Obviously they can’t send things like eggs and butter as they would be a logistical nightmare to keep chilled and whole, but they always tell you in advance what you will need to buy yourself.

Sometimes you get a little treat added to the box, as if the bake isn’t enough of a treat! BakedIn do like to make you feel valued, so these treats are such lovely gestures. In past boxes there have been tea temples and gourmet marshmallows. The May box had a tea temple from teapigs included as a treat. Mine was rooibos creme caramel flavoured, which won a Great Taste award in 2014. You could see little chunks of caramel in among the tea leaves! I have to say I loved this tea so much. It was beautiful and sweet and the flavour was just wonderful. I saved it until the house was empty and the dog was having a nap. Tea like this demands your undivided attention!

If you fancy trying the BakedIn Baking Club for yourself, it costs just £7.99 per month which includes delivery! It really is great value. BakedIn also appreciate that it can be frustrating when you sign up to a subscription box as you often have to wait almost a month to receive the first one, depending on when you signed up. To get rid of this annoying factor, when you sign up with BakedIn they send you a fantastic kit straight away to get you baking within 5 days of joining. This first kit is for double chocolate whoopie pies and it is absolutely scrumptious! You then receive the next box at the same time as everyone else, and every month after.

BakedIn recently started a Baking Club group on Facebook too, which you can only join if you are a subscriber. The group is fantastic! You can share photos of your bakes, ask any questions you might have… everyone in the group is so friendly and supportive. Special offers and discounts sometimes pop up in there too so it’s well worth joining!

If you would like to subscribe to the Baking Club, click HERE to go to their website. Happy Baking! 🙂

 

DISCLAIMER: I pay fully for my subscription and BakedIn don’t ask me to write posts for them. I choose to though as it is a subscription I highly recommend and a company I love. All views and opinions are my own. 

Chocolate and Caramel Eclairs – April’s BakedIn Baking Club Recipe

I was ridiculously excited when I opened April’s BakedIn Baking Club parcel. I absolutely LOVE eclairs, and in this box there were all the dry ingredients needed to make eclairs with 2 different toppings, caramel and chocolate.

Also included was the brilliantly detailed recipe card, butter measure, piping bags, baking paper, and an extra special treat… some delicious vanilla and chocolate gourmet marshmallows from Belinda Clark.

These were simply beautiful. Soft, light and fluffy just like a marshmallow should be, and then coated in yummy chocolate. Heaven! There must have been a marshmallow monster hiding in my house though as I only managed to have one and the rest mysteriously vanished! My son assured me he hadn’t seen anything suspicious but it was hard to get any sense out of him as his cheeks were all puffed out and he was unable to talk properly for some reason. His condition disappeared on its own after a few minutes but the marshmallow mystery remains unsolved.

As some of you may know, I had a major kitchen disaster a few weeks ago, and I don’t mean burning a cake! To cut a long story short there was a terrible leak from pipes under the kitchen which destroyed the floor and the base cupboards, so everything needed to be ripped out and a new kitchen fitted. This all took a lot longer than I was expecting, so obviously baking went out of the window for a while. The BakedIn kit arrived on the day the kitchen was completed so I couldn’t wait to get on with making the eclairs! I was a bit nervous as I wasn’t sure how the new oven would be but it went like a dream.

The recipe card said you could make 24 mini or 12 large eclairs. I opted for the large! I have made choux pastry several times before but this recipe had an extra instruction before putting them in the oven that I had never heard of in other recipes – an egg wash on the raw pastry. It is a tip I will be using every time I make any from now on though as they developed a gorgeous golden colour with a lovely sheen.

 

I left them in the oven a couple of minutes longer than the recipe said to make sure they were dry enough not to deflate, and then let them cool on a wire rack.

While they were cooling I made the toppings. The chocolate was easy as I have made ganache many times. Caramel scares me slightly as it can go wrong so easily. I thought mine had if I’m honest. I followed the instructions but it just didn’t want to thicken enough to use, so I popped it in the fridge for a bit. Luckily it thickened beautifully in there! After filling the eclairs with cream and spreading the chocolate and caramel on top, the final stage was to drizzle them with melted white chocolate for extra indulgence.

I have loved every single recipe that BakedIn Baking Club have sent, but this one disappeared faster than any of the others so far. The finished eclairs were the best I have ever made, and this is the only recipe I will use in the future.

The recipe cards you receive with the kits are so well-written and easy to follow, and each stage has a photograph so you can see you’re on the right track. To make them even better, they are all exclusively created for BakedIn by Michel Roux, and he includes a Top Tip on every recipe card to either enhance the recipe further or to make things easier during the bake. The fact they are created by such a world-renowned chef tells you they are going to be amazing!

The Baking Club subscription costs just £7.99 per month including delivery, and is perfect for yourself or to give as a gift. You can cancel at any time, but I highly doubt you will! If you would like to try it, click HERE to go to the BakedIn website and find out more.

Happy Baking!

DISCLAIMER: I do not work for BakedIn, nor do they ask me to write Baking Club reviews for them. I pay for my subscription and genuinely love it, so like to recommend it to others so they can find out more for themselves. All views and opinions are my own. My reviews are always honest and genuine, and I would NEVER recommend something I didn’t truly like. I receive no compensation for my reviews, except for the happiness they bring to me 🙂

Hoots Snacks Review… A Versatile Snack for All Occasions

I was recently extremely lucky to receive a box of scrumptious treats courtesy of HOOTS SNACKSHoots Snacks are a range of bite-sized bread-based snacks, perfect for eating just as they are straight from the packet or used as part of a canape or with dips. In fact, the list of ways to enjoy these snacks is endless! Let me tell you a bit more about them.

They are available in 5 delicious flavours: Smoked Bacon, Cheese and Onion, Salt and Pepper, Pickled Onion, and Salt and Vinegar. The flavours are fairly strong but not too much, just perfect. They are a great source of fibre and contain wholegrain and seeds, which makes them extra yummy. They are baked rather than fried, and contain no artificial colours, flavours or preservatives, no nuts and no MSG. As they contain less fat, they are healthier than many potato-based snacks. They are suitable for vegetarians and vegans too.

They are available in individual 35g serving packs or in larger 120g sharing bags. The smaller packs are perfect for lunchboxes for school or work, and are ideal for taking on days out for snacks.

As well as eating them straight from the packet, they are ideal to use like croutons in soups, or broken up slightly and sprinkled over a salad. You can crush them up and use them like toasted breadcrumbs to coat chicken before cooking it. (I’m going to have to get some more to do that… I’ve only just thought of it but it would be soooo good with the flavours of these snacks). You can serve them with any number of toppings: smoked salmon, cream cheese, any cheese in fact, beetroot, pickles… the list goes on. They are amazing with dips too. We enjoyed ours with houmous and various homemade dips.

The main picture at the top is Hoots Snacks with 3 of the dips I made. The top dip was based on my love of Coronation chicken. I put cooked chicken breast, mayonnaise, mango chutney, curry powder and a dash of tomato puree in a food processor, and blitzed it all together. It was a lovely mix of sweetness and spiciness.

The bottom left dip was my son’s favourite. It was super easy to make. I just mixed together tuna, cream cheese and a tiny bit of mayonnaise, until it was smooth and creamy. My son ate a whole packet of the snacks to himself with this dip!

The last dip in that picture was homemade tahini. I blitzed together toasted sesame seeds, garlic, rapeseed oil, lemon juice, ground coriander and turmeric until the mixture was smooth.

I did make one other silky smooth dip for them… I blitzed peas, garlic and cream cheese together for a really light refreshing dip.

We also enjoyed the snacks with a delicious baked Brie. I baked the Brie in the oven for 10 minutes, cut the top crust off and added a spoonful of caramelised onion chutney. The warm gooey cheese was the perfect accompaniment to the crunchy snacks.

There is only one problem with Hoots Snacks. They are so exceptionally moreish (you have been warned) but not yet available in supermarkets. But don’t worry, there are many online places to buy them from. Click on THIS LINK to see where you can get them.

How will you eat yours? Straight from the pack, or with dips and toppings… or can you think of another way? I’d love to hear from you.

DISCLAIMER: I received these snacks for free from Hoots Snacks. This in no way affects my views on them though. I don’t believe in giving false reviews. My entire blog is based on honesty. I only recommend products or services I genuinely liked, and Hoots Snacks are definitely something I like!!!

BakedIn Baking Club March Box… Chocolate Orange Hot Cross Buns

I really look forward to receiving my BakedIn Baking Club kit each month. My heart skips a beat when I see the long green box on my doormat. The March box was a perfect recipe for Easter… hot cross buns. They sent all the dry ingredients for you to either make traditional or chocolate orange hot cross buns.

As well as the packets of flour, sugars, yeast, spices, sultanas, chocolate chips etc, they also sent a butter measure (as always), a piping bag, baking parchment and the easy to follow recipe card. Last month they sent a tea temple from teapigs which I loved, so I was very happy to find they had sent another one in this box too! This time it was their Everyday Brew and it was so refreshing. Perfect to start the day the right way or as an energiser mid-morning with a hot cross bun 🙂 This tea is extra special for another reason, apart from the fact it tastes so good. Most of their tea comes from Rwanda, a country that unfortunately still has a stigma attached to disability. Teapigs fully funds one house (the teapigs house) which provides specialist care and accommodation for children and young adults with disabilities, and they also send donations to other similar houses and to help with the costs at the UCC Children’s School, a school which has over 500 children (52 of them with severe physical or learning disabilities). Every time you buy a pack of the teapigs Everyday Brew, they donate some of the money to these extremely worthwhile causes. So you get a cuppa that makes you feel good in more ways than one!

The kit also included a little pot of Boddington’s Berries orange marmalade to use as part of the glaze for the buns. The citrus smell as I peeled back the foil top was just beautiful! And it tasted as good as the smell suggested.

I had never made hot cross buns before so was excited but nervous about making these. I knew with BakedIn though every stage of the process would be explained brilliantly, and the end results would be scrumptious. I was right. The hardest part of the whole thing was the waiting while the dough proved. The recipe involved kneading the dough by hand, but I’ve had a bit of a kitchen nightmare which has meant I haven’t had much worktop space, so I used my stand mixer to knead mine. I followed the rest of the recipe exactly. I was so impressed with the resulting buns! We all tried each of the flavours and couldn’t decide which we preferred. They were both delicious. It was really good to have the chance to try a different flavour to the traditional ones too. They were so soft and light yet so so tasty. BakedIn continuously impress me with their recipes and their attention to detail. I have recommended them to so many people as they are such a fantastic club to be part of.

The Baking Club usually costs just £7.99 per month, which INCLUDES delivery! It is amazing value considering everything you receive, and the fact you are baking recipes exclusively created for BakedIn by Michel Roux! Michel Roux!!!!!! I know!!!!!!! How lucky are we?? If you enter the code TRY499 at the checkout you will receive your first box for £4.99! Click HERE to go to the website and begin your baking adventure. Happy baking! 🙂

BakedIn Rainbow Cake Baking Kit Review

As you will all by now know, I absolutely love BakedIn. I came across them when I was reviewing the Degustabox subscription boxes. One month there was a BakedIn mug cake mix included. Being brutally honest, my opinion of “packet mixes” has always been rather negative, so I had decided in my head that the mug cake mix would be vile. Degustabox had once included some mug cake mixes from another big brand and they had been just as I expected… horrible, weird textured and artificial tasting. I made the BakedIn mug cake expecting to have a tiny spoonful and throw the rest away. Well that didn’t happen!!! It was absolutely scrumptious and tasted just like a baked-from-scratch cake. It disappeared in seconds! There had been a voucher included too to join the BakedIn Baking Club, which I did purely on the strength of how beautiful the mug cake was, and I haven’t looked back since. I love them!

I was very lucky recently when BakedIn asked me if I would like to try one of their newer baking kits and write a review of it. Obviously I jumped at the chance!

The Candy Crush Rainbow Cake Baking Kit really really impressed me. It contains all the dry ingredients you need to create a beautiful cake of 4 different coloured layers. All you need to provide is milk, eggs and butter. Apart from all the dry ingredients, the kit also comes with sprinkles, sweets and Candy Crush characters to decorate the cake with, which is a lovely touch. That’s not all though. It also comes with 4 disposable baking tins to bake the cakes in, baking paper circles to line the tins with, a cake board to display/serve the cake on, and a butter guide (which as I showed in THIS POST is amazingly accurate). There is a very easy to follow recipe card included too, and all of BakedIn’s recipes are pretty much foolproof. Literally anyone can make a wonderful looking and tasting cake with this kit.

I had a look on a large supermarket’s website at their own birthday cake range and decided to read some of the reviews of them. So many had very low star ratings and complaints (of which there were a lot) included “dry”, “tasteless”, “so bad not one person finished the cake”, “tasted artificial”, “terrible”, “heavy”, “won’t be buying again”, “revolting”, “inedible”,  “horrible aftertaste”…. hmmmm, it doesn’t make you want to rush out and buy a shop-bought cake for your child’s birthday, does it? Sometimes you just don’t have the money to get a cake made specially either. The Candy Crush Rainbow Cake is the perfect way to guarantee happy children on their birthdays. It costs just £14.95, but remember that includes equipment too! It serves 12 people comfortably with good sized portions.

So, how did I get on with making my Rainbow Cake? Well I wanted to show how easy it is for anyone to do it. I make lots of cakes so have lots of fancy bits and bobs to make cake decorating easier, but I decided I wasn’t going to use anything special to make this cake. I wanted to prove that, with no professional tools, it is easy to make a cake to be proud of and that your child will love. Grown ups will love it too! I made the 4 coloured sponges first, and then made the buttercream while the cakes were cooling. I followed the instructions on the recipe card to assemble the cake and used the back of a normal dinner knife to spread the buttercream on. Normally I would use a spatula and a scraper to make sure it is all perfectly smooth, but as I said, I wanted to show you can do it with just everyday items. You don’t need to buy any equipment at all to make a fabulous birthday cake. You can decorate the top however you want. the kit comes with a sheet of cardboard characters, and you just choose which ones you want to use, and attach them to baking skewers (included too).

You don’t need to use these if you don’t want to. You can just decorate with the sweets, or if your child has a favourite TV programme or something like My Little Pony, you could place some (sterile) models on top.

Here is my finished cake. I chose just a few of the characters and all of the sweets!

I loved the way it looked, and loved cutting into it even more to reveal the rainbow inside…

I can honestly say it tasted amazing! The sponges were light as air, and the buttercream was perfectly smooth. No graininess like you can sometimes get in buttercream. It all tasted homemade. There are no artificial flavourings or colourings in this cake, and you can tell! It had just the most delicious flavour, and was sweet but not sickly sweet like some shop-bought cakes can be. I can truthfully highly recommend this kit. No more excuses…. you CAN make your child’s birthday cake, and everyone will love it. Try it and see!

If you want to make one yourself to see how easy it is, you can buy them directly from BakedIn HERELet me know how you get on!

DISCLAIMER: I received the kit for free in exchange for an honest review. I only ever say the truth in my reviews anyway. False information doesn’t help anyone. I only recommend products and services I genuinely think are worth it, and BakedIn and the kit are both definitely worth it! I receive no compensation (apart from the free kit) for my review, and no commission if you buy the product. Thank you for reading. 

Carrot Flapjack Hearts Recipe…. Little Hearts of Happiness

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My previous blog post was one in which I made a scrumptious cinnamon sauce and a cream cheese icing, and I now make sure my bottles are permanently full of these as they are so so delicious. I was thinking about other bakes I could make that they would complement and thought they would be amazing drizzled over a carrot cake. When I checked my cupboards though I didn’t quite have enough of the ingredients I would need, and I didn’t fancy a trip to the shops. I did however have plenty of oats, so decided to have a go at making carrot flapjacks that would hopefully give me the carrot cake fix I was craving. Well They most certainly did! They taste just like chewy carrot cake! I posted a photo of them on Twitter and a lovely lady described them as “little hearts of happiness”. I loved that description so much I decided to use it in the title 🙂

As I mentioned in THIS SHORTBREAD RECIPE recently, I received a beautiful Heart Mini Bakes pan from The Little Cook Shop and I decided it would be perfect for these flapjacks. I’ll be honest, I used my own recipe for these and guessed how much of each ingredient to use as I went along, so I was over the moon when I had mixed it all together to find it was the exact amount needed for the pan! That was such a stroke of luck. Although if I’d known how popular they would be in my house I would have doubled the amounts and made 2 batches! I am making more tomorrow and that is what I shall be doing this time! My Other Half ate 2 as soon as he walked through the door from work, then another 2 not long later. In his words, “these are ridiculously moreish”. That made my day. I frequently get accused of being a “feeder”, and I know I’m guilty of that. I get so much pleasure from cooking or baking something and seeing it being greatly enjoyed. The batch of 12 was polished off within a few hours. Good result! They are chewy rather than crunchy as that is how I prefer flapjacks. If you prefer crunchy, use 1 tbsp less honey and bake a few minutes longer.

I was thinking these would be perfect for Easter too. You know how you leave a mince pie out for Santa, a tooth for the Tooth Fairy…. well I can guarantee the Easter Bunny would love to find a couple of these left out for him when he visits your home! He doesn’t want a plain old carrot as he knows you leave them out for Rudolph. He wants something different that tells him you love him. What better than a carrot flapjack heart? Trust me, he’ll thank you for it!


You could use any pan for these but the Heart Mini Bakes pan is just so perfect. You will find you’ll use it for so many bakes so it is well worth buying. It is available HERE and if you enter the code CONFARREO10 at the checkout you will receive a 10% discount! You can use that code across the whole site, not just on that pan, so it is worth having a look at what else you might like. Chocolate moulds, bakeware, cookware, bundt pans, cook books…. the list goes on.

I topped half of mine with the cinnamon sauce and cream cheese icing I had made previously, and half with just the cream cheese icing. You don’t need to top them with anything but they do make them extra special. here is the recipe:

CARROT FLAPJACK HEARTS

75g unsalted butter, plus a bit extra for greasing

60g light brown soft sugar

3 tbsp runny honey

Half tsp mixed spice

100g carrots (weight after being peeled). peeled and finely grated

25g seedless raisins

25g chopped walnuts

150g porridge/rolled oats

  • Preheat the oven to 180C or 160C fan. Melt the little extra bit of butter and use a pastry brush to grease the heart cavities of the pan.
  • Place the butter, sugar, honey and mixed spice into a medium sized saucepan and heat until the butter and sugar have melted, stirring occasionally.
  • Remove from the heat and add the carrots, raisins, and walnuts and mix well.
  • Add the oats and mix until completely combined and the ingredients are distributed fairly throughout.
  • Divide the mixture between the 12 heart cavities and press down firmly until level. I found it easier to use my (clean!) fingers for this part.
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  • Place the pan on to a baking sheet/tray and bake in the centre of the oven for 20-25 minutes until lightly golden. They should still feel a bit soft, and will have shrunk away from the sides slightly.
  • Leave in the pan for 5 minutes, then remove gently and place on to a wire cooling rack to cool.

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You can either eat them as they are, or to make them extra special make the toppings from THIS RECIPE and drizzle them over the flapjacks. If you can only make one topping, make it the cream cheese icing. It goes so perfectly with these. Let me know what you top yours with. Happy Baking!

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DISCLAIMER: I received the pan for free from The Little Cook Shop in exchange for recipes/review. They very kindly provided a discount code for my readers. I receive no commission from the use of the discount code and receive no compensation from the Little Cook Shop (apart from getting to keep the pan). All views and opinions are my own and I believe in honesty in all my posts. I only review products I absolutely love for companies who I feel offer amazing service, so you can trust any recommendations I make 🙂

BakedIn Baking Club… Chocolate Honeycomb Cake

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I get so excited when the middle of each month comes round. I have 3 subscription boxes arrive then… one for craft, one for cake decorating, and one for baking. The baking one, as regular readers will by now know, is the utterly fabulous BakedIn Baking Club. Each month this subscription sends a box full of all the dry ingredients and little extras you will need to create a stunning recipe created exclusively for the Club by world renowned chef Michel Roux. February’s box was the most indulgent one I’ve received so far. Every month I am so impressed by the recipe provided, and the ingredients included are always top quality.

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You can see from the above picture how BakedIn think of every little thing you could possibly need to make the recipe yourself. All of the dry ingredients are provided already weighed out for you in numbered packages, so it is super-convenient and even easier to follow the recipe. Trust me, you’ll want to make the Baking Club recipes time and time again, and you can, as the recipe card lists everything that is in each package so you can buy it all yourself for the next time. It also lists any wet ingredients you will need, usually just butter, eggs and milk, things everyone has in their homes anyway. As you can see, you also get any baking paper needed to line tins and a skewer so you can test when your cake is done. Every month you also receive an extremely handy butter guide. This is so you can measure the butter needed without using scales if you don’t have any. It works with any standard 250g block of butter. I used it for this cake as it needed 200g of butter. Just to show how accurate it is I then weighed my butter. See how good it is for yourself…

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The recipe was incredibly easy to follow, as always, and a huge bonus with this month’s was getting to lick the bowl at the end! I could happily have eaten the cake batter raw it tasted so good! But the end result cake was just divine. So indulgent. Beautiful moist chocolate cake, with fluffy chocolate buttercream inside, chocolate ganache on top, and gorgeous crunchy honeycomb to add the finishing touch. Each month Michel Roux gives a tip on how to further enhance your bake, and this month he suggested crushing up the honeycomb and using it with a stencil to make a pretty design on top. I decided to use a peacock stencil (random I know) and decorated the top of the cake with that. I loved the effect the crushed honeycomb made. Overall I was massively impressed with this cake and will definitely be making it again. Luckily the recipe cards are wipe clean so can be kept in perfect condition forever!

The February box had an extra little gift inside to enjoy… a wonderful Chocolate and Mint tea temple from Teapigs. This was just beautiful. It was like drinking an After Eight mint! There was even a card with a discount code to use on the Teapigs website. I will definitely be taking advantage of that!

If you would like to try the Baking Club for yourself it costs just £7.99 per month which includes delivery. It comes in a box perfectly shaped to fit straight through your letterbox so you don’t have to wait in for it to arrive. BakedIn have an offer on at the moment though which lets you try the first box for just £4.99!

Click HERE to go to the BakedIn website and enter code TRY499 at the checkout, and you will receive your first box a few days later for the amazing price of £4.99.  Happy Baking!