Naked Winter Berry Cake

Hello My Cakers and Bakers.

Happy Holidays!

Of course I’ve been busy baking over the Christmas period.

Below is a Red Berry “naked cake” I made for a customer, in the cross section you will see that the cake has several layers as well as a horizontal pattern. A naked cake is simply a cake without external icing it’s naked so that all the layers can be seen from the outside and it allows for the flavours of the cake to shine through and not be overpowered by heavy sugary icing or frosting.


PicMonkey Collage (5)


Thanks for reading




Crystallised Ginger -Easy Recipe no Thermometer needed.

Hello my Cakers Bakers and Beauties.

I hope you all had a Merry Christmas, (if you celebrated it in any way) and Heri Za Kwanzaa!

Today’s Principle is : Kujichagalia (Self-Determination) -To define ourselves, name ourselves, create for ourselves and speak for ourselves.

Now on to the recipe!

I made this Crystallised Ginger as a present for my Grandad, he really enjoys Crystallised Ginger and every year some one in the family buys some for him, but this year I decided to make it myself!

This recipe is so easy, you don’t even need a set of scales or a sugar thermometer. I know some people think that making sweets is hard or complicated and some recipes are, but trust me this one is very simple and worth the time and effort, plus Ginger is really good for you, even though it’s going to be covered in sugar you still get the healthy benefits. Ginger is known as a natural treatment/cure for nausea, loss of appetite, flatulence, motion sickness and stomach upset. Personally I have used it to help with my frequent chest infections, coughs and colds. Ginger has also been known to help ease the symptoms of arthritis, menstrual cramps and muscle pain.

Disclaimer: I am not a Healer, a Doctor, a Herbalist or anything like that, I’m not telling you to eat Ginger instead of going to your GP or Physician, I’m just letting you know that it has helped me and people around me with the above issues.

Ginger is Yummy and that is why you should try this recipe.

All you need is:

Fresh Ginger

Chopping Board

Sharp Knife


Sugar (or crystallised sugar substitute such as Xylitol)

Large Saucepan


Measuring Jug

Wire Rack

Large plate or bowl

1. Buy fresh ginger. The roots should be firm. I froze my ginger first, it makes it easier to peel and cut up but you don’t have to freeze yours, you can do it from room temperature or chilled, up to you.


2. Peel the ginger. It’s easier if you use the side of a spoon to scrape the peel away and you don’t waste any ginger going around the knobbly bits.


3. Chop the ginger–in chunks or slices, it’s totally up to you. I cut mine into different sized chunks that way the heat would be different in each piece.


4. Put the ginger in a saucepan. Use the measuring jug to measure the amount of water you put in. Put in enough water to cover the ginger.


5. Put an equal amount of sugar in the pan, literally add the sugar to the same level the water was in the measuring jug – that’s why you needed to measure the water you added.

6. Boil for 45 minutes or so. The ginger will shrink at bit and deepen in colour as it cooks, mine deepened a lot as I used half Muscavado Sugar and half Golden Caster Sugar. Keep an eye on your Gingery goodness as it can boil over if left alone, also it will be very very hot once the sugar/water starts boiling.


7. Drain the syrup off the ginger. Save the syrup! It’s very hot, but once it’s cooled down you can use it for so many things, alcoholic or non alcoholic ginger beer, pancakes, fruit salads, cocktails, ginger tea, cakes, etc.

8. Lay the hot ginger pieces onto a wire rack and let it dry for several hours or overnight. Make sure the pieces aren’t touching as they dry.


9. Once your ginger is dry (it will not be bone dry it will still be slightly sticky) put some more sugar in a bowl or on a plate and toss the ginger pieces in the sugar. Mine was still too wet the first time round so I had to lay them out to dry again.)


Once they are dry you can eat them or store them in an air tight container.





Product Review – Almocado Lemon Sugar Face Scrub

Product Review - Almocado Lemon Sugar Face Scrub

Hello my Beauties!

I’m very sorry for the grainy quality of these photos, my proper camera is currently on loan to a family member.

Anyway a tub of scrub is a tub of scrub, what’s important is what is inside the tub.

This face scrub is amazing I really love it, yes it’s a small tub but I’ve been using  it 3-7 times per week since October 19th 2013 and there is still loads left.

2013-12-15 14.45.43

When you open the lid the smell is heavenly, it’s a citrusy, zingy, yummy smell that’s sweet but not sickly.

It does smell edible but not in that gross, over perfumed,synthetic way that you get with most of the cleansing products from the  Body shop, am I allowed to mention the Body Shop specifically? I hope they don’t sue me… Its just my opinion people,you can buy sickly body washes and face scrubs from many other high street stores-  Only don’t do that, head to and buy their one instead!

The consistency of this scrub is very light and creamy but it is also a solid cream so it does not fly out of the tub if you drop it in the shower- something I have done many times, not because the tub is slippery, I’m just clumsy.

I use the back of my nail to scrape about a 5p sized lump of scrub out of the tub then put that in my palm, add a bit of water and mix them on my palm, it lathers up then I use my hands to rub the frothy loveliness onto my face.

I’m very fussy and as much as I love this scrub, I would like more scrubby bits in the product, this scrub does get my face very clean and it has helped with the smoothness of my overall complexion but I’d like more scrubbies it’s just my personal choice, I even like bits in my orange juice! This scrub rinses off easily and does not leave my face feeling dry afterwards.

I highly recommend this product, it’s only £6.00 and yes I bought it with my own money 😉





The Cake and Bake Show 2013

Hello My Cakers, Bakers and Beauties!

I attended the Cake & Bake Show on Friday 13th September 2013.

I didn’t really know what to expect as I didn’t attend the show last year and I intentionally didn’t do much research before going.

I’d like to say thanks to Celina F, she sent me a link for discount tickets to the C&BS while I was on holiday in Dom Rep and thanks to modern technology I was able to buy my tickets for £7 each, I bought one ticket to the actual show and a VIP ticket to the Cake Kitchen with Shelina Permalloo, for those of you who don’t know who Shelina is, she is the winner of 2012’s Masterchef (UK – the original and best version).

Shelina Winning Masterchef, she was the first female champion in seven years! (image from

My Mum and I were rooting for Shelina since we first saw her on the show and we were so glad she won. From the beginning Shelina came across as very passionate about food, beautiful inside and out but humble too.  We were also really glad to see that as a “woman of colour” Shelina was always representing her Mauritian background and bringing those flavours and dishes into her amazing food.

I also have a bit of a girl crush on Shelina, I’m not ashamed to admit that I think she is incredibly sexy, she is curvy, pretty and can really cook! what’s not to fancy?!

The Cake and Bake show was held at Earls Court 1 in London. I went on my own so I could spend the entire day there perusing all the stalls and chatting to anyone and every one without my companion getting bored and making me feel like I have to rush.

The C&BS was huge! I dont think I got to visit every stall even though I was there from 11-5!  There was a lot of people selling baking related items which is to be expected really but I didn’t feel pressured in any way there were enough free samples and demos to keep me happy. I wish that there were more toilets because each time I had to good there was a long queue. In addition more savoury food on sale would have been nice, there were a couple of gourmet pie stalls within the show and the sandwich type places that are permanently at Earls Court but nowhere I could get a proper balanced meal, at least not on the Friday.

Now for the pictures!


These guys were making instant ice cream using liquid nitrogen!


Beautiful Meringues


The Queen and Her corgi were entirely edible!


Entirely Edible Woodland Scene



All of the “fabric” on this bodice is edible lace – except the cris crossed ribbon


At the end of the day I was so happy to sit down at the cake kitchen and watch Shelina’s demonstration she made a pork stir fry dish and delicious white chocolate and cardamom cookies! I know they were delicious because the VIP  tickets holders were able to have a cookie each.



Me, Shelina and yummy cookie!

That’s All Folks!