Easter Chocolate Tiffin

For our March recipe card we went with the Easter chocolate tiffin. Delicious chocolatey tiffin bejewelled with mini creme eggs and topped with crushed mini eggs. Happy Easter!

Untitled design (9)

You will need:

20cm square tin lined with baking paper

The ingredients you will need are:

  • 150 g Unsalted butter
  • 250 g Dark chocolate chopped
  • 150 g Milk chocolate chopped
  • 4 Tablespoons Golden syrup
  • 180 g Mini Creme Eggs unwrapped
  • 180 g Mini eggs crushed
  • 150 g Digestive biscuits in chunks
  • 150 g White chocolate chopped
  • Yellow gel food colouring
  • 8 Creme Eggs full size, unwrapped


  1. Melt the butter in a large pan over a low heat.
  2. Add the dark and milk chocolate and golden syrup and melt slowly.
  3. Keep stirring until it’s thick and combined.
  4. Remove from the heat and allow to cool to room temperature.
  5. Add the mini Creme Eggs, most of the mini eggs and the digestive biscuits, stir.
  6. Press the mixture firmly into the tin.
  7. Melt the white chocolate in a bowl over a saucepan of steaming water (temperature very low).
  8. Colour the white chocolate until very deep yellow using the gel food colour.
  9. Cut the full size Creme Eggs in half and press into the tiffin with the rest of the mini eggs.
  10. Drizzle over the yellow chocolate.
  11. Allow to set in the fridge for at least a couple of hours.
  12. Turn out of the tin and using a sharp knife cut into chunks.
  13. Take a photo and share over on Facebook or Instagram @thecaketastingclub #ibakedcake.
  14. Gobble!

We would love to hear from you if you make the tiffin so please do get in touch. If you missed out on this month’s box remember that you can sign up over at The Cake Tasting Club and receive your first Classic box on subscription for just £7.50 including delivery. Our next shipment leaves Cake HQ on Monday 16th April.

Sneak peak at our April box

Happy Easter!

Vikki and Dom xx

Cookie Bars

In February we featured these delicious cookie bars on our recipe cards – crispy, gooey and chocolatey finished off with delicious salted caramel – Winner!


To make your own cookie bars you will need a 20cm/8in square cake tin greased with butter and lined with baking paper and your oven pre heated to 180C/Gas 4/350F.


350g Plain flour
1 tsp Baking powder
295g Butter
500g Dark brown soft sugar
4 Free-range Eggs
2 1/2 tsp Vanilla extract
150g Dark chocolate chips
3 tbsp Salted caramel sauce


  1. Using a free standing mixer or hand held whisk cream the butter and sugar together for around 5 minutes on medium-high speed until light and fluffy.
  2. Add the eggs, one at a time. Then add the vanilla extract.
  3. Add the flour and baking powder and mix slowly until combined.
  4. Fold in the chocolate chips.
  5. Spread the batter into the prepared tin.
  6. Drizzle over the salted caramel sauce and swirl into the cookie mix.
  7. Bake for 20-30 minutes until a skewer inserted in the centre comes out clean.
  8. Allow to cool in tin before cutting into bars.
  9. Devour!

Here at Cake HQ we love to chat cake, please do remember to share your photos with us over on Facebook and Instagram.


We hope that you enjoyed your cake delivery in February, if you haven’t joined us at cake club yet then why not try your first Classic box for just £7.50.

Keep it cake,

Vikki x



Classic Victoria Sandwich

This month we have chosen a classic Victoria Sandwich. Light vanilla sponge filled with lashings of buttercream and delicious raspberry jam.

Vic sponge recipe

Thank you for all your lovely feedback about our January Cake Boxes. We love hearing that you have had a go at one of our bakes so please do send us a photo.

Thank you to @heyimjasmineh on Instagram for sharing your photos. Your cake looks awesome and it looks as though you had some great helpers!

Here at Cake HQ we believe that Victoria Sandwich is a classic for very good reason. Also, once you have mastered the perfect sponge you can apply those skills to so many other great cake recipes.

We grew up baking with our mum’s and still believe that the “creaming method” is the way to go. However, if you are new to baking then Mary Berry’s “all in one method” is super easy and always produces great results.

When baking our cakes for our subscription boxes they are still done one at a time as you would at home, although they are slightly larger! We have scaled our recipe back down to make the perfect 8″ cake for you to enjoy at home.

Cake ingredients:

  • 225g butter – softened
  • 225g golden caster Sugar
  • 4 eggs – lightly beaten
  • 225g self raising flour
  • 1 tsp vanilla paste/extract

For the filling:

  • 125g butter – softened
  • 250g icing sugar
  • 1 tsp vanilla paste/extract
  • 1/2 jar good quality strawberry/raspberry jam


  1. Cream the butter and sugar in a mixer until pale and fluffy – this really needs to be done with a hand held beater or stand mixer. It will take a while so do be patient.
  2. In a separate bowl lightly beat the eggs with the vanilla paste/extract.
  3. Beat the eggs into the butter/sugar gradually with a little flour*.
  4. Gently fold in the remaining flour.
  5. Divide the mixture between the two lined tins and level the surface.
  6. Bake in pre-heated oven for 20-25 mins.
  7. It’s ready if it springs back when pressed in the centre and the edges are coming away from the tin.**
  8. Cool for a few minutes before turning out onto a cooling rack
  9. Make the icing – beat the icing sugar with the butter and vanilla until light and fluffy***
  10. Assemble the cake! Top one cake with jam and the base of the other with icing
  11. Then sandwich together and dust the top with icing sugar
  12. Take a photo and send it to @thecaketastingclub over on Instagram or Facebook.
  13. Pour a cuppa and gobble!


Remember, we’d love to hear how you get on if you make the cake. The best place to find us is usually over on Instagram but you can also find us on Facebook or just drop us an email.

Happy baking!

Vikki x


*I add a third of the beaten egg mix with a tablespoon of flour, beat until combined. Then repeat this twice more until all the egg is added.

**A skewer inserted into the middle of the cake should come out clean with just a few crumbs attached.

***Make sure you cover the mixer and start slowly otherwise you will disappear in a cloud of icing sugar! I also make the sure that the butter is very soft.

Chilli Chocolate Cookies – November 2017

Hello cake lovers,

Sorry it has taken me so long to get this recipe up. We are hoping to add at least one of our recipes every month. Do let us know if you try any out. There’s not long to go until this month’s bake, if you haven’t got your name down yet do remember that you only have until next week. Boxes ship Monday 22nd January – TAKE ME TO THE CAKE

chilli chocolate cookies

These cookies from November were a huge hit. We included the recipe card in our November box but here it is again if you don’t have it. The combination of chilli and chocolate is such a winner, with a full on chocolatey taste followed by a warming kick, delicious! We certainly enjoyed all the test bakes and were so pleased that you all enjoyed them as well. Why not have a go at baking some yourself? Do let us know how you get on and do send us a photo over on Facebook or Instagram with #ibakedcake.

To make these delicious cookies you will need a couple of baking trays lined with greaseproof paper and your oven pre heated to 180C/Gas 4.

This recipe makes one batch – the number of cookies will vary depending on the size you make.


  • 75g Dark chocolate
  • 150g Dark chilli chocolate (we used Montezuma’s)
  • 60g Butter
  • 2 Free-range eggs
  • 130g Light brown sugar
  • 1tsp Vanilla extract
  • 115g Self raising rlour
  • 200g Dark chocolate chips


  1. Melt the chocolate and butter in a saucepan on a low heat, or gently in the microwave, stirring often
  2. Beat the eggs, sugar and vanilla in a mixer until light and fluffy
  3. Once the chocolate/butter mixture has cooled, reduce the speed to low and beat it into the eggs, sugar and vanilla
  4. Fold in the flour until just combined
  5. Then, fold in the chocolate chips
  6. Place tablespoons of the mixture onto the baking sheet approximately 5 cm apart
  7. Bake for 10 mins – you may need to adjust the time depending on the size of the cookies
  8. Allow to cool on the baking tray for 10 minutes (they will still be soft when you take them out of the oven) then transfer to cooling rack
  9. Take a photo and send to @thecaketastingclub on Facebook or Instagram
  10. Make a cuppa, find a comfy spot and gobble!

This recipe can be played around with – you can omit the chilli (just use 225g of dark chocolate) and make a truly  purest and decadent chocolate chip cookie. Or, try swapping the chocolate chips for nuts or white chocolate chips.

Do let us know how you get on. We would love to hear if you are trying any of our recipes.

Vikki x

Italian Almond Cookies – December 2017

Wow, these last few weeks have flown by – I can’t believe we are only two weeks away from our next bake. Next boxes ship Monday 22nd January – Not ordered yours yet? Pop over to The Cake Tasting Club now to get your name down!

Decembers light, fluffy, nutty almond cookies were a huge hit- they are so yummy we couldn’t stop baking (and eating) these in December!

Italian Almond Cookies

We have had some great feedback for the December box – we are so glad that you loved it as much as us!

A few of you have got in touch to say that you have misplaced the recipe card we included for these scrumptious cookies so thought we’d pop it up here for you!

If you bake them then please do send us a photo and let us know how you get on. Do pop a photo on Instagram with #ibakedcake or post to our Facebook page.

For this recipe you will need baking trays lined with greaseproof paper and the oven preheated to 170C/Gas 4. This mix will make anything from 20-50 cookies depending on how big you make them – just remember to make them all the same size as it will affect the cooking time.


  • 3 Egg Whites
  • 280g Ground Almonds
  • 280g Golden Caster Sugar
  • 1/4 tsp Vanilla Bean Paste
  • 1 tsp Almond Extract
  • Extra Caster Sugar and Icing Sugar for dusting


  1. Whisk the egg whites until they form stiff peaks
  2. Gradually fold the almonds and caster sugar into the egg whites
  3. Fold in the vanilla and almond extract
  4. Roll mixture into small balls – you can make these any size, just make sure that they are even
  5. Roll each ball in caster sugar and then in icing sugar
  6. Place them on the baking tray and flatten slightly with the tip of your finger or the back of a spoon
  7. Bake until golden on the edges – approximately 10-15 minutes
  8. Allow to cool slightly before transferring to a cooling rack
  9. Find a comfy spot, brew a cuppa and gobble these sugary delights!

Remember, do share your photos with #ibakedcake on Instagram or Facebook.

Here at Cake HQ we have enjoyed a couple of weeks off and are now gearing up for our next bake. January’s boxes will ship on Monday 22nd January so get your orders in now to secure yourself a box.

Keep it cake kippers

Vikki x

Lemon possett

Delicious and so simple to make. The perfect dessert to make when you’ve got guests coming as it can be made in advance and chilling in the fridge ready.

600ml Double cream
150g Caster sugar
2 Large lemons, juice and zest

Serves 6

1 Put sugar and cream in a pan and bring to the boil slowly
2 Boil for 3 mins
3 Allow to cool
4 Whisk in lemon juice and zest
5 Pour into serving glasses
6 Chill for 3 hours

Serve with shortbread

Chocolate and Ginger Tiffin

This is a fridge cake rather than a biscuit and can be played around with to suit tastes! Swap the biscuits for digestives and leave out the ginger for those not so keen on ginger.

Makes 32 squares
20 x 30cm tin, lined with baking paper

300g Ginger nuts, crushed
140g Crystallised stem ginger, chopped
300g Plain chocolate, chopped
100g Butter, diced
100g Golden syrup

1 Mix crushed biscuits with most of ginger
2 Melt chocolate, butter and syrup
3 Pour over biscuit mix
4 Tip in pan and sprinkle over reserved ginger
5 Flatten top
6 Chill for 2 -3 hours, then cut into squares

To make a plain version, substitute biscuits for digestives and leave out the ginger.

Classic Victoria Sponge


  • 6oz Butter
  • 6oz Golden caster sugar
  • 3 large Eggs
  • 6oz Self raising flour
  • 1tsp Baking powder
  • 1tsp Vanilla extract
  • Dash of milk


  1. Preheat the oven to 180
  2. Grease/line two baking tins
  3. Cream the butter and sugar together until light and fluffy
  4. Add the vanilla extract
  5. Beat the eggs together and gradually add to the butter and sugar with some flour
  6. Carefully fold in the flour and baking powder
  7. If the mix is too dry, add a dash of milk (the mixture should drop from the spoon)
  8. Spoon mix into the tins and level
  9. Bake for 18-20 mins until the cake starts to shrink away from the edge of the tin and it feels springy to the touch

The Perfect Chocolate Cake


  • 6oz Butter
  • 6oz Golden caster sugar
  • 3 large Eggs
  • 4 1/2 oz Self raising flour
  • 1 1/2 oz Cocoa
  • 1 tsp Baking powder
  • Dash of milk


  1. Preheat oven to 180
  2. Grease/line two cake tins
  3. Cream the butter and sugar until light and fluffy
  4. Beat the eggs together then add a spoon of egg with a spoon of flour until all the egg has been mixed in
  5. Fold in the remaining flour, cocoa and baking powder
  6. Add some milk if the mix is dry (the mix should drop from the spoon when lifted)
  7. Bake in preheated oven in 2 cake tins for 18-20 mins (cake should start to shrink away from pan at the edges and should feel springy to the touch)
  8. Allow to call in tin for 5 minutes and then turn out on to a wire rack
  9. Sandwich cake together using chocolate buttercream