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.

So tonight I’m gonna party like it’s nineteen ninety nine!!

So, it’s my birthday coming up in approximately 12 days, 2 hours and 54 minutes…can you tell I’m excited?!  Yes I’m getting massively older but I still love a good birthday. This is the prequel to the big 3.0. so I am planning to party like it’s 1999…haven’t been out in about 3 years so not even sure if that’s still the lingo.. anyway going to paint the town red and all that (am I ninety?!) which means a night off from getting the baby to sleep hoorah! The best bit for me about my birthday is the cake hands down, my husband (who isn’t at all keen on baking) always bakes me my birthday cake and now the toddler loves helping him so it’s really sweet (if a little mangled, and I sooo wouldn’t have frosted it that way but w/e…. #controlfreak) I just love it ❤ Second best bit is defo the birthday wish, it’s like one a year so you really gotta go for it and wish for something real special. Don’t waste it!

Birthdays are just bloody special right? I get a real happy vibe from dressing up birthday orders that come in with special confetti, a birthday balloon, and most importantly a golden candle that you can put in our fresh homemade cake, light, and make your ONE WISH OF THE YEAR ❤ It’s gonna be a great day! Happy Birthday! Also if anyone is my birthday twin and is also born 12 days, 2 hours and 52 minutes from now please do get in touch, love a birthday twin!


So yeah Birthdays are the best day ever. If you need a special present everyone loves cake and we love jazzing up your box and writing your cutesy messages so drop us a line, we gotcha back babe! Our classic box contains a huge slab of cake, two pieces of brownies and a bag of cookies/biscuits, it’s a real treat and perfect for any celebration. Or just a Friday night treat for yours truly, go on you know you deserve it; the kids have been driving you loopy drawing on the walls with your best eyeliner, the cats done a poo behind the t.v., bloody Barbara at work is up to her usual tricks and your socks have holes in, WE GET IT. Take a look at happiness here.


Peace out kipper xxxx

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

The most wonderful time of the year/day drinking becomes acceptable hooray..


First things first.. are you one of those organised people who have all their Christmas presents bought and wrapped in July or are you starting to panic at the lack of presents/lack of time/increasingly sweaty, busy shopping center situations?! I am actually more organised than usual, I’m normally a bit of a last minute Larry but I think my fear of having to face the busy shops with two small unpredictable children have given me some extra..motivation. I think the rest for sure will be purchased online because I cant take any more stress.. and for anyone taking part in the elf on the shelf chaos please tell me how you have the TIME! My eldest didn’t go to sleep until 9:30 last night…9:30!! So im sorry but elf on the shelf would pretty much send me over the edge.. Today we are taking part in small business Saturday giving  a 15% discount with the code SMALL and as part of that I would love to just highlight a couple of family run businesses we just LOVE.

First up is Stanley and Maud, if you don’t already know about the incred jewellery Dotty makes then get involved here My husband bought me this absolutely beaut bracelet with our children’s names on and I returned the favour by getting him a personalised cord braclet. We both wear them every day ❤ Thanks Dotty!!!

Don’t buy her flowers founder Steph has just had her third baby Frank, huge congrats Steph sending you all the love! Checking your feed daily as Frank is too cute! Their website has basically every gift package you can dream of, chock full of personal touches and delicious drinks (yes gin!) and treats it has the perfect gift for anyone on your list. Also you can add one of our cake boxes on to any of the packages, hurrah!

If you are looking to get a self-portrait or any funky artwork created check out Polina, she is so super super talented! Check out her insta here:

And finally if you love candles (who bloody doesn’t?!) check out The Nottingham Candle co. Anna creates the most beautiful scents and fragranced candles in recycled jars by hand.



We have been loving seeing all our our November boxes out in the big wide world, thanks so much for sharing photos with us! This months line up was an absolute treat, we had:

  • Sticky toffee cake- dates and hazelnuts toffee sponge filled and topped with vanilla bean frosted swirled with toffee sauce
  • Apple crumble brownie – tangy homemade apple sauce surrounded by buttery cinnamon crumble on a bed of gooey brownie.
  • Chocolate orange brownie- Dark gooey brownie topped with Terrys chocolate orange slices.
  • Outrageous chilli chocolate cookies- Chocolate cookies made with Motezumas chilli dark chilli chocolate stuffed with chocolate chips.


Phew! What a cheeky line up to warm you up this chilly November. Keep your comments coming we love all the feedback. Next month we have a delicious Christmassy line up with flavours such as almond, lemon and brazil nuts so do make sure to place an order over on our website now. For Christmas gifts you can purchase a subscription HERE and we will send a gorgeous complimentary card just before Christmas to explain the gift to follow in Jan. Christmas sorted!


Have a lovely few weeks kippers and enjoy the festive spirit!


Love to all xxxxxx

Bat out of..oven, i’ll be iced when the morning comes..

Anyone benefit from the clocks going back? Nope, us neither, up at 6:00 instead of 7:00 hooray… *sleepily reaches to turn Lasquisha the coffee machine on* Despite that I am still loving autumn: crunchy leaves; hot chocolates; more excuses to eat coffee and cake – yum yum. We went to choose our pumpkin for Halloween last weekend and I tried to get the #perfectfamily insta photo but unfortunately my 1 year old and 3 year old didn’t get the, ‘stay still while mummy gets a super cute photo of you looking adorable with these pumpkins’ memo. This is after arriving and discovering said 1 year old in the back car seat with her face covered in Chocolate..or is that mud off the bottom of the shoe you have managed to get off your feet, lovely! At least it wan’t poo..

It is Halloween tomorrow and our October box was a spooky delight with an array of frightful treats for you to enjoy! This was the fearsome line up this month:

  • Pumpkin and chai spice cake- Spicy sponge with sweet pumpkin, matched with buttery frosting and chai tea accents
  • Blood and guts brownie- Zingy raspberry coulis and fruity cherry swirled through gooey dark chocolate brownie
  • Spooky eyeball brownie- Pure gooey chocolate brownie, topped with a hand crafted sugar eyeball
  • Hand-iced bat biscuit – Ginger bat shaped biscuit, lovingly iced by hand


Thanks for all your lovely snaps of the box, props to you for managing to grab a photo before gobbling the lot, not sure I would have your restraint so well done!

Quickly just need to mention the C word, yes Christmas (or cake.. cakey Christmas?!) we all know cake is the perfect gift and a subscription to The Cake Tasting Club is the gift that keeps on giving! Gift vouchers are live on the website now; you can choose the length of subscription and we can send a card with a gift message to your loved one just before Christmas letting them know of the exciting gift to follow. Just add your gift message at checkout! 🙂


Thanks for reading kippers!

Keep it cake and peace out ❤ xxx