Gingerbread Cookies

Gingerbread Cookies


I enjoy the magic of Christmas with the twinkly lights and spending time with my family and friends but my favourite thing is all the great goodies to bake. Gingerbread is one of my favourite cookies for any time of year but when the house is all warm and smells so amazing, it really feels like the holidays. I also think that baked goods make awesome gifts.

This recipe is super easy and you don’t even need a rolling pin, a cool bottle of wine works great, hehe. If you don’t have or want cutters then just use a knife to cut cookies into similar sized pieces.

These are my kids favourite and everywhere we go over the holiday season a batch of gingerbread cookies are taken along.

Gingerbread Cookie Recipe

400g flour

1tsp bicarb

2tsp ground cinnamon

2.5tsp ground ginger

0.25tsp ground all spice

125g soft brown sugar

4TBS syrup

75g melted butter

2 lightly beaten eggs

Sift all the dry ingredients into your mixing bowl and give them a good mix to ensure that the spices are evenly distributed.

Add the wet ingredients and mix with a paddle mixer until everything is combined and the mixture comes away from the bowl.

Tip the mixture onto cling film, wrap it up and refrigerate for at least 2 hours. Over night definitely gives the spices an extra kick.

Preheat your oven to 180°C.

Flour a clean work surface and roll your dough out to about 6mm think.

Cut your cookies out and place onto a baking tray leaving around 2cm between each cookie. They will not spread very much.

Bake for 8-10 mins.

Remove from the oven and allow to cool on a rack.

They are great as is or you could drizzle chocolate over the top and decorate them with royal icing, my favourite!

I hope you enjoy this recipe, please remember to tag me if you give this a try, I’d love to see!


Cinnamon Apple Sandwich Cookies

Cinnamon Apple Sandwich Cookies


We are truly in the grips of winter already and this is a wonderful time of year for baking! Spicey gingerbread cookies filling the house with an amazing smell, juicy fruit cake with a cup of tea & for me peppermint candy canes too.

I will baking all these goodies in the lead up to Christmas so keep your eyes peeled for fabulous festive treats. Today though, I have Cinnamon Apply Sandwich Cookies for you.

Cinnamon Apple Sandwich Cookies

115g melted butter

200g soft brown sugar

1 egg

1 tsp vanilla extract

200g plain flour

1tsp ground cinnamon

1/2tsp ground ginger

1/4tso all spice

1/2 tsp bicarbonate

1/2 tsp baking powder

1/4 tsp salt

Sift flour, spices , bicarb, baking powder & salt and mix well.

Melt butter in a microwave safe container.

Put brown sugar & egg into a mixing bowl & mix until pale.

Add all the melted butter and a little flour at a time while mixing in a low speed.

Once all combined cover with cling film and leave in the fridge for at least an hour.

Preheat oven to 160 C. Line baking trays with parchment paper.

Roll cookie dough into balls. To ensure that you get equal sized cookies to match up I recommend that you weigh each ball. I weighed mine to 28g each.

Place 6 round balls onto a lined baking tray and flatten a little with your fingers while still keeping them round. They will spread, don’t try to squeeze more on at a time.

Bake for 8-10 minutes while you weigh & roll the next batch of cookies.

Allow cookies to cool on the tray before removing as they will still be soft.


For the apple filling


1tsp cinnamon

2 TBS brown sugar

Wash and then peel an apple. Chop the apple into about 1cm sized pieces. Add cinnamon and sugar and mix well.

Place on a low heat for about 39 mins until the apple pieces have broken down and the mixture is thick. Leave to cool until ready to fill the cookies.

Buttercream filing

100g softened butter

200g icing sugar

2TBS caramel

Beat the butter for 2 mins until paler in colour.

Sift icing sugar into butter and beat for 6 mins.

Add caramel and mix for another 2 mins.

Choose a piping tip and fill a piping bag with the icing. Pipe a circle of icing onto the cookies. Fill the middle of the Cookie with cooked apple.

Sandwich the cookies and enjoy. These cookies will only be good for 2 days due to the moisture of the filling, they are best assembled shortly before being eaten.

If you give this recipe a try please post a pic & tag #sprinklesinthewild, it would also be great if you followed us in Instagram or Facebook.


Caramel Surprise Cupcakes

Caramel Surprise Cupcakes


After having a fabulous week in London at Fair Cake learning some new skills especially all about sugar flowers, I’m ready to bake in my own kitchen again. I tend to stick to my tried and tested recipes but I’ve recently become rather obsessed with caramel everything, which reminded me about this recipe which I haven’t made in ages!


I’m continuing the rainbow theme with these scrumptious Caramel Surprise Cupcakes topped with rainbow buttercream!

You know by now that I love a recipe that is easy to change up and this one is perfect. Your choices are unlimited with what you choose to use as your surprise in the middle of your cupcakes. The original recipes calls for soft caramels but I couldn’t find any so I chose Rolos which are the perfect size.


Caramel Surprise Cupcakes

115g butter, softened

150g brown sugar

2 eggs

5g instant coffee granules

1TBS boiling water

280g plain flour

1 tsp baking powder

115ml milk

12 soft caramels/ rolos/ mars bites etc


Preheat the oven to 175°C and place 12 cupcake liners into a muffin tin.

Cream butter and sugar until pale and fluffy.

Crack the eggs into a bowl and give them a quick mix with a fork to break then down a bit. Slowly add the egg waiting for what you have added to be incorporated before adding more. Half way through you will need to scrape down the sides of the bowl before continuing.

Dissolve the coffee with the boiling water and mix into the butter mixture.


Sift the flour and baking powder and give it a good mix to ensure it is well distributed.

Add half the flour and mix until combined.

Add half the milk and repeat with the rest.

Place a tablespoon full of mixture into each cupcake wrapper and place a caramel/rolo on top, push it in a little but not all the way to the bottom. Place another tablespoon of mixture on top to cover your surprise.

Bake for 20 mins or until a skewer inserted into the cupcake comes out clean. Try to skewer around your surprise or you won’t be able to tell anything about the cake.

Cool in the tin for 5 mins before removing to a wire wrack to cool.

You could eat these warm with a spoon of vanilla ice cream, plain as they are or wait until they have cooled down to pipe buttercream onto them.

Buttercream Rainbow

200g butter, softened

400g icing sugar

1 tsp vanilla extract

Your choice of gel food colours

Beat the butter and sifted icing sugar for 8 mins.

Add vanilla extract and beat for another 2 mins.

Divide your icing into smaller bowls the same number as your chosen colours and colour your icing.

Put each colour into a separate small piping bag.

Cut a square sheet of cling wrap and lay it flat on the table. Pipe a stripe of each colour buttercream next to each other, you may need to add another layer on top to use up most of your buttercream.

Roll the cling wrap onto itself to make a big tube and twist one end. Place the open end into a large piping bag with your choice of tip inserted.

Decorate your cupcakes!

Enjoy your rainbow surprise, finding a caramel inside is almost like finding the pot of gold 😉


Rainbow Meringue Kisses

Rainbow Meringue Kisses


Welcome to week 2 of 4 rainbow sweet treats. Meringues are really easy to make with some basic baking equipment and a few different gel food colours! They are an incredibly popular sweet treat as they are also gluten-free.

Tools you will need… Baking tray with parchment paper or reusable liner. Mixer with whisk attachment. Piping bag and tip, if you want to pipe them, you could just spoon the mixture onto the tray. Gel food colours and a small paint brush only used for food. I used gel colours red, orange, yellow, green, blue, pink and purple but you could just choose 3 or 4 for a similar effect.

Meringue Recipe

3 egg whites

Caster sugar

1tsp vanilla extract

Heat your oven to 180°C.

Ensure that your mixer bowl and whisk are clean and grease free as meringue will not whip up if there is any water or grease.

Weigh your egg whites and take note of what they weigh.

Weigh your caster sugar in a heat proof bowl. Caster sugar should be double the weight of the egg whites. Place your caster sugar in the oven at 180°C for 5 mins.

After 5 mins start to whip your egg whites, once white and foamy, take the sugar out the oven and slowly add one tablespoon of sugar at a time while the mixer is going.

Turn the oven heat down to 100°C.

Once all the sugar is added, scrape down the sides and add 1 tsp of vanilla extract.

Whip for 5 mins and test a little meringue between your fingers, if it still feels grainy whip for another 5 mins. Once it feels smooth and will stand up in a point, you are done.

To make the rainbow colours: I tried to make you a video of this but I had the camera angle wrong and all you can see is the paint brush but not the piping bag, oops!

Place your tip into the piping bag and holding it securely, dip your paint brush into your first colour, I did yellow and paint a stripe inside the piping bag from just inside the tip to halfway up the bag. Rinse and dry your brush and do the next colours until you have filled the inside of the piping bag.

Fill your painted piping bag with meringue and pipe small circles onto your parchment paper or lining.


Tip: use a little meringue under the liner to hold it secure on the tray.

Bake at 100°C for 2 hours. I baked 2 trays at the same time so half way through I swopped them round to ensure they both got the same heat.

Remove from the oven and allow to cool before removing from the tray.

Eat them as is, use a little melted white chocolate to stick 2 together to make little cookies or even place them on top of a brownie to make a decadent dessert!


Rainbow Iced Cookies

Rainbow Iced Cookies


It seems to me that on the first day of September a switch was flicked and the weather started getting cooler and wetter and darker way quicker than I was ready for! So for the next four weeks I’m going to be baking rainbows to keep the summer vibe alive. I hope you like them and they inspire you to have a go too.

Sugar Cookies Recipe

225g softened butter

225g caster sugar

1 egg

2 tsp vanilla extract

425g plain flour

1/2tsp salt

Bake at 170°C for about 8 mins

Cream the butter and sugar until incorporated, don’t over do it as you want these cookies to hold their shape and not expand too much during baking. Scrape down the sides and mix again.

Add the egg, combine, scrape down the sides and mix again.

Add vanilla extract and combine.

Sift flour and salt into the mixing bowl. Mix on a low speed for 30 sec, when it clumps together it’s ready.

I cut 2 sheets of parchment paper the size of my fridge shelf and roll out the dough between them before refrigerating it for at least 1 hour.

Cut out your cookies and place onto a lined baking tray. I used the cutest rainbow cookie cutter that I borrowed from a friend, thanks Klau 😉

e for 8-10 mins and allow to cool before decorating.

t definitely find some kids to share your cookies with, my kids were so excited and it gave me that awesome summer feeling.


PB&J Chocolate Cake

PB&J Chocolate Cake


This is one of my favourite flavour combinations, peanut butter and chocolate just go together amazingly and last week happened to be my birthday! So… happy birthday to me and I got to scoff my favourite cake! It was made up of 4 layers of chocolate fudge cake, strawberry jam filling and peanut butter Swiss meringue buttercream. It was decorated with hand piped buttercream flowers using the fabulous White Flower Cake Shop piping tip 402. I’m still getting to grips with this tip but I am very happy with how my flowers turned out.

Chocolate Fudge Cake Recipe

(Makes 2 x 6″ cakes each cut in half to make 4 layers)

265g self-raising flour

3 ¾ TBS cocoa

1 ½ tsp bicarbonate soda

225g caster sugar

3 eggs

225ml sunflower oil

225ml milk

2 tsp vanilla

1 TBS Nestle caramel (or other thick caramel)

Preheat the oven to 170°C

Line both tins with parchment paper, it makes removing the cake much easier.

Sieve self-raising flour, cocoa and bicarbonate soda into a bowl and stir in the caster sugar.

In another bowl whisk the eggs, add milk, oil, vanilla and caramel and whisk together.

Add liquid mixture to flour mixture and mix well. It will be quite runny.

Pour equally into the prepared cake tins.

Bake for 25-30 mins until a skewer comes out clean.

Cool in the tins for 5 mins before removing to a wire rack.

Once the cake is cool you can start to decorate it. I made Swiss Meringue Buttercream from my recipe here and added 3/4 of a cup of peanut butter just before it was ready.

I warmed 4 TBS of strawberry jam in the microwave and then pushed it through a small sieve to ensure no lumps or seeds were in it.

Once the cake is filled, stacked and crumb coated make sure it has enough time in the fridge to firm up before you start to decorate it.

I divided the remaining buttercream into different bowls and coloured it as I wished. I covered the cake before piping the flowers. You do not need to pipe directly into the cake, if you pipe onto parchment paper first and then place them into the fridge for 30 mins, they will be stable enough to move with an offset spatula.


Enjoy your cake! I hope you feel inspired to try this recipe and enjoy decorating it. If you do please tag me in the pic, I’d love to see!


Lemon Cake

Lemon Cake


This week I had the pleasure of making a birthday cake for a friend who happened to mention that she loves lemon meringue pie. This tied in very well with lasts weeks blog post of Lemon Meringue Cupcakes. One of the things I enjoy most about baking is the creativity and science behind baking and recreating something as classic as a Lemon Meringue Pie.

For this cake I baked a lemon zest and essence sponge cake, filled layers with lemon curd and covered the cake in Vanilla Swiss Meringue Buttercream. I decorated it with a white chocolate sail and French Meringues.

Lemon Sponge Cake Recipe

225g butter (softened)

225g caster sugar

4 eggs

225g plain flour

1tsp baking powder (heaped)

Zest of 1 lemon

1tsp lemon essence

Line two 6″ cake tins.

Preheat the oven to 175°C

Cream the butter and the caster sugar until light & fluffy.

Add 1 egg at a time, scrap down the sides and ensure the mixture is all well combined.

Add the lemon zest and essence.

Sieve and add the flour and the baking powder. Mix until combined.

Divide the mixture between the 2 tins and bake for 30-35 mins.

Allow to cool in the tins for 5 mins before removing to a wire rack.

If you would like to recreate the cake pictured here, you can find my Meringue Recipe and Buttercream Recipes through these links.

I hope you enjoy the recipe.