Healthier Bakes · No Bake

No-Bake Granola Bars with Coconut Oil

No Bake Granola Bars Top of the page

Last week I was in Devon on holiday with my boyfriend and his family for the first time.
We stopped in a lovely Holiday Lodge in Dawlish Warren and it was only a 10 minute walk to the coast.

Before we went I decided I was going to bake some goodies to take with us; so I made a Carrot Cake following Nigel Slaters’ recipe and a Chocolate Chocolate Cake (see the layer cake notes).

The other thing that I made to take with us were these No Bake Granola Bars that my boyfriend really enjoys, its a healthier snack which is quick and easy to make but tastes delicious.

I adapted these granola bars from a recipe I stumbled across after looking on the various food blogs for a healthy cereal bar. I wanted to make something that was healthy but also I was trying out coconut oil for the first time.

Adapted From – FiveHeartHome

130g Coconut Oil
260g Peanut Butter
130g Honey
250g Rolled Oats
50g Desiccated Coconut
40g Flaked Almonds
40g Chocolate Chips (optional)
120g Dried Fruit*
*I did 60g each of Dried Cranberries & Sultanas.

(The second time when I doubled the recipe I did 120g Dried Cranberries, 60g Sultanas,
40g Goji Berries & 40g Dried Blueberries.)


1. In a medium saucepan set over low-medium heat, melt together the coconut oil, peanut butter, and honey stirring until smooth and everything is melted.

coconut oil, honey and peanut butter melted

2. Remove from stove and stir in oats, desiccated coconut, flaked almonds and your mixture of dried fruit until evenly blended.

Stirring dry ingredients the the coconut oil mixture Oats, Coconut, Flaked Almonds and Dried Fruit (Doubled Recipe)








3. Pour mixture into a 9 x 13-inch baking tray. Spread into an even layer, sprinkle with mini chocolate chips (if using), and firmly press down with the back of a spatula or clean hands.

” When I doubled the recipe I used a Swiss Roll Tin and 8-9 inch square tin
– you can see the pictures below “

No Bake Granola Mixture in 9inch Square Tin No Bake Granola Mixture in Swiss Roll Tin








4. Refrigerate for 2 hours or until firm. Slice into squares or bars then remove from pan.

No Bake Granola Bars Cut Up5. Store granola bars in the refrigerator, either in an airtight container with wax paper separating the layers, or individually wrapped in plastic wrap.

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These Granola Bars were great when we were on holiday, just wrapped them up and popped them in my handbag or in our little picnic box when we were off out for the day.
They were the perfect little snack.

Ship In Brixham
Ship in Brixham Harbour

One of the places that we visited was Brixham a small fishing town with a few gift shops. Me and my boyfriend Ant went for a lovely walk around the town and we sat and had a little bite of our picnic.

The few times that I have been to Brixham I have always taken a picture of the ship in the harbour. 25 years ago my parents took me there as a baby and I have a photo of my mom holding me with the ship in the background.

Travelling on Dartmouth Ferry
On the ferry to Dartmouth
View in Dartmouth of Houses
The view from the ferry

After our visit to Brixham his dad drove to the ferry to take us over to Dartmouth, which I was quite looking forward to as I had never been on the ferry in Devon before. It was a beautiful sunny day so I got some lovely photos whilst travelling on the ferry.

View in Dartmouth
Beautiful view when in Dartmouth, lovely sunny day

One of the days we went to Paignton where me and Ant had a small walk around the town then we had a lovely stroll along the beach, I was collecting shells as we made our way towards the Pier.
I always feel strange when you can see the water moving between the cracks of the wood.

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Most of the week was sunny but we did have one rainy day, so while Ant’s parents went off to visit a friend we went to Trago Mills and then had a walk around Newton Abbot town.
I always like to see the peacocks whenever I go to Trago, I love the colours and I think that they have such stunning feathers, I was lucky enough to get a few shots of the males parading about.

Peacock at Trago Mills Peacock at Trago Mills 2








On the last day we went back to Trago Mills as his mom wanted to go, which meant we could have another look for things to buy. Even though I’m sure when I got back home my mom would moan about the glass jars, I had bought for my baking supplies… and yes she did!!

We had another visit to Dawlish on the way back… well I thought that I couldn’t go home without bringing my mom and dad a cream tea back. Which they were both very happy about 🙂

I had a wonderful holiday with Ant and his family, every evening we would walk down to the coast and go into the arcade his dad would give us all a pound, we got quite addicted to the 2p machines our favourite was Snakes & Ladders. On these games you would win tickets after the week me and Ant had just got under 3000; I got a Spaniel Dog toy, and comic style wallet, Ant got a bell ‘to ring for a drink’ and many marbles and little toy soldiers to give his parents.

Cute Spaniel Dog that we got with the tickets.
Cute Spaniel Dog that we got with the tickets.
Dog Treats

Honey Dog Biscuits

Honey Dog Biscuits Top Page

The other day while walking around the shops in my local town I came across this recipe book for dogs in a charity shop.

Cooking for your dog
Cooking For Your Dog

When I got back home I decided that I would make my dog Jake a treat from it.

I went with the Honey Dog Biscuits.

150g Wholewheat Flour – plus extra for dusting
150g Oats
2 teaspoons Baking Powder
30g Butter
2 tablespoons Honey
2 Eggs
100ml Milk

1. Preheat the oven to Gas Mark 6, 400°F, (200°C). Line a baking tray with parchment paper.

2. Mix the flour, oats and baking powder together in a large bowl.

3. Add the butter in small flakes and rub into the flour and oat mixture.

4. Then add in the honey, eggs and milk, bringing together with a knife or spoon. Once it starts to come together, knead thoroughly.

Star Honey Dog Biscuits  Ingredients

5. On a floured work surface roll the dough out about 1/2 inch (1cm) thick. Cut out round biscuit shapes (or any other shaped cutter you want – I also did some star shaped). Place these on the baking tray, leaving a little space between each one.

Honey Dog Biscuit Dough
Biscuit dough rolled out
Honey Dog Biscuits ready to go in the oven
Round Honey Dog Biscuits ready for baking
Star Honey Dog Biscuits ready to go in the oven
Star shaped Honey Dog Biscuits ready to go in the oven.

6. Bake in the oven for 15-20 minutes. After this time turn off the oven and allow the biscuits to dry out for a further 2 hours.

Round Honey Dog Biscuits
Round Honey Dog Biscuits
Star Honey Dog Biscuits
Star Shaped Honey Dog Biscuits









Jake with his Honey Biscuit
Jake with his homemade biscuit

Jake loves them just like the Carrot and Apple biscuits I had made the other week, also my boyfriends dog Trixie she liked them too.
I like making him his biscuits as it is nice to know what is being put in them and they are healthier.

Healthier Bakes · Muffins

Energy Muffins


Top Page Energy Muffins

I have done this recipe a couple of times now and I love it, having a muffins but its full of goodness carrots, apples, and all those crunchy nuts and seeds. You can easily adapt it to suit your taste with the nuts and seeds that you like.
This is definitely going to be my go to healthy muffin recipe.

The Recipe is adapted from

Makes 18-24 Muffins
200g Caster Sugar *
200g Plain Flour
100g Plain Wholemeal Flour *
2 teaspoons Ground Cinnamon
2 teaspoons Baking Powder
125g Sultanas
180g Carrots, grated (about 2-3 carrots – depending on the size)
190g Apple, grated (about 2 apples)
50-80g Desiccated Coconut
100g Walnuts, chopped – plus extra for sprinkling (optional)
30g Pumpkin Seeds – plus extra for sprinkling (optional)
35g Sunflower Seeds
3 Large Eggs
250ml Vegetable Oil
1 teaspoon Vanilla Extract


  1. Preheat your oven to Gas Mark 4. Line your muffin tray with 18-24 muffins cases.
    (At this stage I would start grating your carrots and apples, as this is the most time consuming)

  2. Sift sugar, flour, cinnamon and powder into a large bowl. Add sultanas, carrot, apple, coconut and walnuts. In a separate bowl, beat together the eggs, oil and vanilla.

    Grated Carrot & Apple, Sultanas, Coconut, Nuts and Seeds for the Energy MuffinsDry Ingredients for Energy Muffins

  3. Add the egg and oil mix to the dry ingredients and fold until just combined – do not overmix.

  4. Spoon the mixture into muffin cases and bake for 25 minutes or until golden brown.
    *(For the mini loaves that took 35 minutes)

    Energy Muffins just about to go in the oven

*Changes I made the second time

1. I lowered the sugar again, as you get a lot of sweetness from the grated apples. I wanted these muffins to be healthier, something you could eat for breakfast or as a healthy snack.
2. I did 150g each of the plain and wholemeal flour.
3. I added in an extra 1/2 teaspoon of Ground Ginger.
4. And finally instead of just making muffins I decide to make 4 mini loaves and the spare mixture made another 9 extra muffins – I thought that the mini energy loaves would be great to gifts.

Energy Mini Loaves
Mini Loaves ready for baking
Energy Mini Loaves
Baked Mini Energy Loaves





Energy Muffins and Mini Loaves


Chocolate Pecan Fondants

Chocolate Pecan Fondant Top Page Pic

It was Mothers Day a couple of weeks ago…
After looking through a few of my baking books for inspiration and narrowing down some ideas my mom finally decided on these Chocolate Pecan Fondants, so that is what I went with.

You can’t really go wrong with chocolate and we both love melt-in-the-middle puddings!

50g Butter, plus extra for greasing
Cocoa Powder, for dusting
150g Chocolate (50% cocoa solids is fine), chopped into chunks
2 Eggs, beaten
2 tbsp Plain Flour
20g Pecan Nuts, toasted and chopped very finely
1 tbsp Golden Caster Sugar

Lindt ChocolateChopped Chocolate

  1. Preheat the oven to Gas Mark 7. Butter 3 individual pudding basins (about 200ml capacity), then dust generously with cocoa powder.
  2. Melt the chocolate and butter in a bowl over simmering water or in a microwave, stirring until smooth. Gradually stir in both the eggs, the flour, chopped pecan nuts, and then the sugar beat together gently until everything is combined, but still runny.
    Chocolate Pecan Fondant Ingredients Chocolate Pecan Fondant Chocolate Mixture
  3. Divide the mixture equally between the pudding moulds. These can now be chilled for up to a day ahead.
    Bake for 12-15 minutes until firm on top but still gooey in the middle. (or 16-18 mins if chilled).
    Filled Fondant Moulds
  4. Turn out the puddings onto small plates and serve with ice cream or double cream.
    Fondants just out of the oven

     These were absolutely delicious, loved the added crunch of the chopped pecans inside the pudding. I think I might even cook them a little less next time so that they are extra gooey inside.

    Chocolate Pecan Fondant Centre

Biscuits & Cookies

Giant Valentines Heart Cookie

Hi there everyone 🙂
Hope you are all well, sorry that I haven’t posted a recipe in quite a while, I know its been a few months but I shall try to get back into the swing of things and share with you all what I have been baking.
At the end of November last year I had a bit of an accident in my car, thankfully I was fine but I was very upset about my car as I thought that it was written off. Very very happy that it wasn’t and that they were able to fix it and its looking as good as new.
I had a lovely Christmas and New Year with my Family and Friends and yes there was quite a bit of cake and sweet treats going around, always find that you eat way too much round that time of year.

So has anyone made any New Years resolutions…

Mine is to do more exercise, I’ve been enjoying some long walks with my boyfriend.

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Craig and Hannah on there wedding day

Craig and Hannah on there wedding day2

It was my Boyfriends Brothers Wedding at the beginning of February.
 The ceremony was beautiful and the bride looked absolutely stunning in her wedding dress.
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The room where we dined was decorated with bunting handmade by the bride herself, pictures of both the bride and groom on each of the tables, along with cute little teacups with a cupcake in each one.
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I loved that there were disposable cameras on each of the tables for the guests’ to take pictures throughout the night – they are going to find one camera where my boyfriend took various selfies of himself through night aka ‘The Selfie Camera’.
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They also had blank postcards on the tables asking everyone to write their advice, to help them on their future wedded life together.
Ants Sweet Cart at Craig and Hannahs Wedding
Another thing that I loved was the Sweet Cart that my wonderful boyfriend made… It was amazing!
He is so talented, love his wood work.
Me and Ant at Craig and Hannahs Wedding
Me & My Boyfriend Ant
Kris, Steph, Me, Ant and Malley at Craig and Hannahs Wedding
Kris, Steph, Me, Ant & Malley – greatest pose of the night
Mandy, Me, Craig, Hannah, Ant & Ron at Craig and Hannahs Wedding
The Mother & Father of the Groom, Hannah & Craig, Me & Ant
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 This is the Cookie recipe that I used to make my boyfriend a Giant Heart Cookie.
This was our first Valentines Day together and everything that I made him was heart-shaped; I used my Nordic Ware Heart Shape Cookie Sheet to make the giant cookie. I think it would be good to make a pizza with too or maybe even a chocolate brownie, for any romantic occasion or if your just feeling soppy.
 Millies Style Heart Cookie for Ant
Yields about 24-30 cookies
225g Butter, room temperature
325g Granulated Sugar
100g Soft Dark Brown Sugar – I used Dark Muscovado Sugar
2 teaspoon Vanilla Extract
1 Large Egg
1 Extra Egg Yolk
425g Self-Raising Flour
350g Chocolate chopped – use any of your choice – I used a mixture of Chocolate Chips and Galaxy Chopped
  1. Preheat your oven to Gas Mark 5 and line your baking tray or large cookie sheet with baking paper. I drew around the heart cookie sheet and cut it out to line the tray.
  2. In a large mixing bowl cream together the butter and both sugars until light and fluffy, then add in the vanilla extract, followed by both the egg and egg yolk making sure that all the ingredients are well incorporated.
  3. Add the flour, a tablespoon at a time and keep mixing until you have a soft cookie dough. Stir in your chopped chocolate pieces or chocolate chips of your choice making sure that they are evenly dispersed.
    Small Cookies
    If you are making small cookies you want a heaped tablespoon for each cookie, spacing them apart as they spread quite a bit – I normally do 6 per baking tray.
    Giant Heart Cookie
    If you have a Nordic Ware Heart Shape Cookie Sheet like me then you want to take about just under half of the cookie dough and place it on your cookie sheet, using your fingertips to help spread out the dough.
    Giant Heart Cookie
  4. Place the giant cookie into the oven and bake for 20-25 minutes until just turning golden brown but still quite soft as the cookie will firm up when cooling.
  5. Once the cookie was cool I then decorated it with a tub of Betty Crockers Chocolate Fudge Frosting, as I wanted to make it look like a ‘Millies Cookie’ for him and added a few golden sprinkles.
Mom and Dad's Giant Heart Cookie
 Anthonys Giant Heart Cookie
I was actually able to make two giant heart cookies with the amount of cookie dough in the recipe
Ant's Valentines Heart Cake
I also made him this Heart Shaped ‘Be Mine’ Valentines Cake, which I decorated with Marshmallow Frosting and Heart Sprinkles.
Valentines Cupcakes
I made my mom and dad some cupcakes with Marshmallow Frosting, topped with pretty red sprinkles and red marzipan roses.
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I thought it was the perfect first Valentines Day together we went out for a bit of lunch then later in the afternoon we went for a little walk.
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On the night we cuddled up watching a film with a takeaway pizza, an experience I don’t think he will forget as his pizza was rather spicy, which is probably an understatement.
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He was not normally one for celebrating Valentines Day but he got me a lovely card and a beautiful dress.
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What I love the most are the things that he made for me. He engraved our names and hearts into champagne glasses.
He also carved me a heart into wood which I absolutely adore. I am so glad to have something of my own which he has made from wood. I always love to see what he has made benches, bird tables, coffee tables, can’t wait to see when he finishes his Dalek in the summer.
…his talents are endless.
♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥
Heart Ant Carved into Wood
My beautiful heart carved in wood.
Champagne Glasses Ant Carved
Our names etched in champagne glasses.
I will make sure that I share the recipes I did with you at some point throughout the next couple months even though most maybe not be that seasonal but you can still enjoy them.

Happy Baking!


Giant Chocolate Carrot Cupcake

Chocolate Carrot Cake together (Giant Cupcake) for top page

Having never made a Giant Cupcake before my friends mom leant me their Giant Silicone Cupcake Mould, couldn’t wait to try it out, but what to bake…

Carrot Cake is their favourite cake which I have previously made for them so I thought that I would go for a different kind of carrot cake. My friend Ant had mention a Chocolate Carrot Cake covered in chocolate which a neighbour of his made and he loved it. It turns out that this neighbour ‘Elisia’ was actually someone who my mom went to school with… It really is a small world!

If you want to have ago at one of my other Carrot Cake Recipes here are the links; for a great for an afternoon treat you could go for the Carrot & Walnut Cake or if you fancied something a little smaller then you could go for these Carrot & Walnut Muffins which are just as delicious.

For the Sponge
6 Large Eggs
350g Caster Sugar
400ml Sunflower Oil
500g Finely Grated Carrots (about 10 medium)
400g Plain Flour
6 tablespoon Cocoa Powder
2 tablespoon Baking Powder
2 teaspoon Ground Cinnamon
2 teaspoon Ground Ginger
250g Walnut Pieces or Chopped Pecans – I used Walnuts

For the Filling and Topping
200g Unsalted Butter, very soft
200g Good-Quality Cream Cheese – I used Philadelphia Cream Cheese
1 teaspoon Vanilla Essence – I used Nielsen Massey Vanilla Extract
300g Icing Sugar, sifted
6tbsp Cocoa Powder, sifted
2tbsp Walnut Pieces or Chopped Pecans to decorate – I used Walnut pieces and White & Milk Chocolate Hearts

 *Half the recipe for both the Sponge and Filling to make a 20cm (8 inch) Sandwiched Chocolate Carrot Cake*

Ingredients for Chocolate Carrot Cake (Giant Cupcake)

1. Preheat the oven to Gas Mark 4, then grease and flour your Giant Cupcake Mould. If you don’t have a Giant Cupcake Mould half the recipe and grease and baseline 2 x 20cm (8 inch) round cake tins at this stage instead.

2. Put the eggs and sugar into a bowl of a food mixer and beat, using the whisk attachment, until very light and frothy. While still mixing gradually pour in the oil so it gets mixed in. Using a large metal spoon or spatula, stir in the grated carrots.

Eggs and Sugar for Chocolate Carrot Cake (Giant Cupcake) Whisked Eggs. Sugar and Oil for Chocolate Carrot Cake (Giant Cupcake) Whisked Eggs. Sugar and Oil, carrots added for Chocolate Carrot Cake (Giant Cupcake)

3. Sift the flour, cocoa powder, baking powder, ground cinnamon and ginger into the bowl and gently fold in. Once everything is thoroughly combined mix in the chopped walnuts.

Mixing in the Walnuts for Chocolate Carrot Cake (Giant Cupcake)

4. Transfer the mixture into your prepared cupcake mould, until each is about two thirds full – leave it about 1.5 – 2cm from the top. (I also had some mixture leftover I was able to make about 6 small cupcakes)Chocolate Carrot Cake (Giant Cupcake) about to go in the oven

Bake in the heated oven for 1 hour 15 minutes or until firm to the touch (Check the cakes after about 50 minutes and if the cakes are browning too much cover them with foil). I found that the base of my giant cupcake took longer to bake than the top halt. Turn out the sponges on to a wire rack and leave to cool completely.Chocolate Carrot Cake (Giant Cupcake)

Once the cake had cool both parts needed trimming so that they sat level when place on top of each other – the trimmings were delicious who this is when I actually thought my god chocolate and carrot do go together.


Chocolate Cream Cheese Frosting
Meanwhile, to make the Chocolate Cream Cheese filling and topping: put the soft butter, icing sugar, cocoa powder, cream cheese and vanilla extract into the bowl of your stand mixer and starting on a slow speed mix them together until very smooth and creamy.

Putting the Chocolate Carrot Giant Cupcake together
Before I started putting my giant cupcake together I made up a bit of chocolate ganache:
100g Dark Chocolate
100ml Double Cream
Place a small heatproof over a saucepan of simmering water and gently melt the chocolate and cream together until smooth. Then remove for the heat and set aside to cool.

1. Firstly place the bottom part of your giant cupcake onto a serving plate or cake board, then cover with a thin layer of the ganache.

Bottom Layer of Chocolate Carrot Cake (Giant Cupcake)
The base of the Giant Cupcake
Bottom Layer covered in Ganache Chocolate Carrot Cake (Giant Cupcake)
The bottom of the giant cupcake covered in a layer of ganache










2. Then add some of the Chocolate Cream Cheese frosting onto the top, you can spread this on with a palette or pipe it on. Sandwich it together with the top section of the cupcake.
I decided to pipe it on as I wanted to have a little practice at piping roses in anticipation of decorating the top part of my cupcake in piped roses. Another good thing about piping the frosting on was that the ganache was left untouched and I was able to put quite a fair amount on seen as the sponges were quite thick.

Bottom Layer covered in Ganache, Chocolate Cream Cheese Middle Chocolate Carrot Cake (Giant Cupcake)Putting the Chocolate Carrot Cake together (Giant Cupcake)









3. Now to cover the top part of the cupcake in a layer of chocolate ganache.

Chocolate Carrot Cake together (Giant Cupcake)

4. The next stage was to pipe roses onto the top section of the giant cupcake, then filling in any small gaps with small flowers. I added milk and white chocolate hearts around the bottom of the cupcake and then a fine dusting of gold edible glitter of the piped roses as the finishing touch.
Chocolate Carrot Cake Giant Cupcake with rose swirls - top viewChocolate Carrot Cake Giant Cupcake with rose swirls








The 8 inch Chocolate Carrot Sandwiched Cake
Place one of your sponges onto a serving plate or cake board then using about half of the Chocolate Cream Cheese to sandwich the sponges together. Once the second sponge has been added spread the rest of the frosting on top and finish off by scattering over the chopped walnuts.


The cake will taste at its best if kept for a day before cutting. Store in an airtight container and eat within 5 days. I would suggest keeping the cake in the fridge because of the Cream Cheese Frosting, then let it come to room temperature before serving.


Apple Friands

Fresh Apple Friands

Recipe Adapted from Laundry etc

1 Medium Sized Bramley Apple
1 1/2 tablespoon Soft Brown Sugar
1 1/2 tablespoon Honey
5 Egg Whites – I used Two Chicks Liquid Egg Whites
125g Butter, melted
100g Ground Almonds
100g Icing Sugar
60g Plain Flour

1. Preheat the oven to Gas Mark 5, and prepare your Friand tin by buttering each of the moulds – I used a muffin tin as I do not own a Friand Tin… Yet.

2. Peel and core your Bramley apple and chop it into small sized pieces, then place in a small pan, sprinkling 2-3 teaspoons of water over it. Bring to a simmer and cook until it is soft and mushy, this should only take about 3-5 minutes.

3. Add the brown sugar, maple syrup and 1 tsp vanilla extact, stir and cook for another minute or 2. You can add more sugar if desired but I think the Bramley Apples taste great tart against the Friand Sponge. Set aside to cool until needed.

Stewing Apples for Friands
4. In a large mixing bowl, whisk the egg whites using an electric mixed until just frothy.

Whisked Egg Whites for Apple Friands


5. Add the melted butter, flour, ground almonds and icing sugar and combine quickly to make a batter.

6. Pour the mixture into your friand/muffin tin, filling them about two thirds of the way. Drop a heaped teaspoon of the stewed apple onto the centre of each friand.

Apple Friands just about to go in the oven

7. Bake them for 20-25 minutes (mine took an extra 10 minutes) till risen and set and just starting to turn golden brown. Remove from the oven and leave to cool in the tin for 5 minutes before turning them out onto a rack to cool.

The only trouble that I had with these friands was getting them out of the tin even though I grease my tin, so make sure that you grease it really well. They were not the neatest when I got them out so I put them in little fairy cases for my presentation, they may of even baked well in them which is an option for next time.

These went down a treat when I took round to my friends on Halloween, along with the Black Forest Cupcakes I took too.