Sunken Apricot and Almond cakes and Tommy P's Millionaires Shortbread!

Hello all! So today is my older brothers birthday, he's 22, and so I couldn't just get him any old present. I asked him what he'd like me to make for him- and he chose these two. Although this naughty pair are now perfectly formed, they were a lot of stress, hard work, and took 1 fabulous mum, 2 meltdowns and a lot of mess to become as gorgeous as they are. Both from Harry's book, so please check them out because they are probably two of my favourites!

Lets begin with the extra naughty one- the millionaires shortbread. This one caused quite a few heartbreaks, the first being when I poured the condensed milk out of the tin when I was meant to leave it in; the second being when I turned the heat off and so the condensed milk didn't set causing a few waterworks on my behalf:P after my mum saving the day, I carried on happily the rest of the recipe going surprisingly according to plan! I must admit it was very delicious- especially the crunchy biscuit with the gooey sweet caramel, plus the salt gave it a very special touch.

They're gluten free too!

My next little protégés  were the Sunken Apricot and Almond Cakes. These have always been one of my favourites, as when you eat one, one doesn't feel quite as bad, because of the little piece of fruit that sits on the top of course making it therefore healthy. My mum had the pleasure of hacking at the butternut squash, and so the rest was rather a doddle for me! A quick whisk here and there, a lot of mess making, and a lot of washing up later they were done. Goldeny orangey, springy, aromatic and delightful. Quite amazing how a butternut squash could create such a marvellous little morsel. C'etait tres bon! 

Honest and brave,  these stunners take the world in their stride. 

Oh the joys of food!

See you next time

Much Love

The Tiny Baker (: xoxo

Chocolate Pistachio Cake

So a while ago it was my dads birthday, and I wanted to make him a yummy, mouth-watering, eye catching mountain of deliciousness. What better to fill those demanding shoes than a chocolate cake? Me and my Nan...well we have a special connection with chocolate...we...LOVE IT! Every time I go to spend the night at my Nans there is always some sort of heavenly chocolate in the fridge. Now, i've shared enough secretes, onto the cake!

As always I spent 15 minutes just on measuring the baking parchment for the tins, I am a bit of a perfectionist (just a bit!) and instead of using oil to line the parchment I used butter, I don't know why but I find it easier to grease with. A blitz of the food processor and a whisking of eggs later this yummy mix is ready to battle the great oven.

30 minutes later and we have these two springy and moist chocolatey cushions, possibly fallen from heaven.

Yum.

I love decorating cakes- it's the best bit for me. To be honest more of the silky butter icing went in my mouth than on the cake! It is so scrumptious though, so I'm allowed I think.

The pistachios look like little emeralds!

yum.

Enjoy!

With love
The Tiny Baker(: xoxo

See you soon!

Dearest Readers

Unfortunately it's my best-friends birthday this weekend and I'm with her till Tuesday - So this Sunday I shan't be able to blog and make another recipe. But  on Monday morning I shall be creating a Birthday Cake for her- so shall blog then :)

Another of Bobby Bonsey's amazing photos of my cake stall!

                                                              Love the Tiny Baker!xox

My silly mistake!

I'm sorry everyone.


I have been thinking about what my blog is about for the past hour or so and have come to the conclusion that I don't want to spend my time telling you recipes, you'll just have to buy the wonderful book for that.


Instead I am going to take you on my journey- I shall bake, make and create these cakes- tell you the outcome, the best bits, the not so good bits, post pictures...every Sunday!


Please stay with me- if you like something comment!


Thank you!


Much love
The Tiny Baker :) 

Hi!

My name is Lottie, and I'm 13 years old. I have been baking for about 1 year and a half. I bake from a very special book called "Red Velvet and Chocolate Heartache" By the fab Harry Eastwood. Its from this that I changed some of the recipes to make them wheat, gluten, dairy, and often sugar free. I started to make these sorts of cakes as my amazing mum and brother are both wheat free, my brother also being dairy free. My uncle and cousin are both coeliac's, so by making these cakes it means they can have all the stuff they couldn't have before. These are honestly these best tasting gluten/dairy/wheat/sugar EVER! Every Sunday I shall be posting new recipe ideas- giving tips on the baking and the decorating- so please do come and read my blog then! 


Love the Tiny Baker :)