March in Cakes...


March 1st- Website goes live!

After editing, tinkering and applying the finishing touches for over 2 months, I finally felt ready to go live! I am in no way a technological whizz kid, nor do I really know the first thing about making a website, but here I am... and I am pretty proud of my efforts. So if you haven't yet had a look around please browse at leisure through all my cakes and cupcakes and cookies, a big cup of tea and a small snack may be needed to stop you getting too hungry! 

Chocolate and Mermaids...

My first order of the month was for a lovely ladies 21st birthday. This was a special order, as just three short years ago I was making her 18th birthday cake! I love following clients through their lives and being there to help them celebrate all their special occasions. This cake order was also a lot of fun, as it involved 3 of my favourite things- chocolate, cookie dough and mermaids! A 3 layer moist chocolate cake sandwiched together with cookie dough buttercream and dripping with chocolate ganache... drooling yet?! 

Accompanying the cake was some very fabulous mermaid cupcakes. A Disney girl at heart, Little Mermaid has been my favourite for many many years and I like to think of myself as a bit of an Ariel! I love how big the mermaid theme is at the moment and was very excited to have an excuse to unleash my inner mermaid upon my cakes! 


Nutella, Nutella, Nutella...

Nutella is one of the great loves of my life. On toast, on a spoon and especially in cakes. This decadent delight is a chocolate lovers dream. Moist chocolate sponge, nutella ganache, chocolate buttercream, ferrero rocher, hazelnuts... the list of delights goes on! I will never grow tired of making this masterpiece! 



Golfing into retirement...

One of the things I love about doing bespoke cakes is just how personalised they can be. This cake would make little sense to anyone else. But for the lovely lady who was retiring to Anglesey, to relax by the coast and play golf, it was perfect! 


Ice Cream, You Scream...

Having complete free reign on a cake is pure joy for me. It is where my childish, bright and sweet filled imagination can run wild. This cake, created for my best friends 25th, was brilliantly bright, cheeky and childish and certainly a sweet treat. Beneath the hundreds of hundreds and thousands was a cherry bakewell cake and the top tier dripping with hot pink ganache, was a heavenly raspberry, white chocolate and pistachio cake. 

So now we are in April already! The sky is currently, for once, very very blue and the hope of Spring, sunshine and blossom has finally returned. With a month of engagement cakes and wedding cakes ahead, love is definitely in the air! 



Hot Cross Bun French Toast...

Easter is finally on it's way! I think we are all desperately hoping that it will bring with it some sunshine and signs of Spring! But whilst it is still cold and miserable outside, I have got a recipe which will bring rays of joy to your kitchen! Where there is Easter, there is hot cross buns, and as delicious as they are toasted and slathered in butter, I have found a way to elevate them to new heights.  

French Toast is one of my go to brunch options. What I love about it is its versatility. You can add so many different flavours, different toppings and any bread base you choose. I like to be extra naughty and use chocolate hot cross buns, but traditional fruit ones will pair beautifully with the cinnamon in the custard mix. Enjoy...


(Serves 1)                                                          
2 hot cross buns
1 egg
4 tbsp milk or cream
1/2 tsp vanilla
1/2 tsp cinnamon
1 tsp caster sugar
1 tbsp butter













 1.  In a shallow dish, whisk together the egg, milk/cream, vanilla, cinnamon and sugar.
 2.  Heat the butter in a frying pan on a medium heat.                                               3.  Slice each hot cross bun in half and flatten out slightly, dip each half in and out of the egg mixture, on both sides and then place straight into the hot pan.
 4. Fry for 2-3 minutes and then flip over and cook through on the other side. The bun will start to go golden brown when ready.
 5. Serve with some fresh berries, ice cream, chocolate sauce, maple syrup… whatever takes your fancy! Enjoy…

Sticky Toffee Banana Bread...
Banana Bread

You wont find too many recipes in my repertoire which could be classed as healthy! I am a girl who likes her indulgences! But, when a cake still tastes delicious, who am I to complain that it is also pretty much fat free?! It simply means I can eat twice as much with half the amount of guilt! 

The sticky toffee aspect of this particular banana bread come from the very essence of sticky toffee pudding itself, the delicious dates! Dates are one of mother natures kindest gifts to us. Sticky, sweet and splendidly gooey. The taste pairs beautifully with banana and they add moisture and a perfect natural sweetness to the bread. So, if you've got some over ripened bananas to use up, or you simply fancy a sweet treat with your morning coffee then look no further, enjoy...


  • 3x ripe bananas- the riper the better!
  • 50g dark brown sugar
  • 2x eggs
  • 200g self raising flour
  • 60g dates
  • 1 tsp cinnamon 
  • 1 tsp cardamon
  • 1 tsp vanilla extract


  1. Pre heat your oven to 180/ 160 degrees fan and grease and line a loaf tin.
  2. Soak your dates in a bowl in some boiling water.
  3. With an electric whisk, beat together the bananas, sugar and eggs until light and creamy.
  4. Fold through the flour, baking powder, vanilla and spices until thoroughly combined.
  5. Finally, stir through the soaked dates, with a little bit of their liquid. 
  6. Pour into your loaf tin and pop into the oven on a low shelf for around 45-50 minutes until springy to touch. 
  7. Leave to cool in the tin and enjoy at your leisure! 
My Road to Nigellahood...

Welcome to my new blog! Here you will find all my musings, recipes, photos, reviews and thoughts, all on my very favourite subject... food! I have been food blogging far too infrequently for about 4 years now, over on my previous blog 'Feeding My Inner Fatty'. As I was designing my new cake website, I felt a fresh start all around would be just the kick I needed to get back into the blogging habit!  So whether you're an old follower who's joined me on my journey or you've just stumbled across my ramblings, welcome! 

I had made multiple promises to myself to be an avid and frequent blogger this year, promises I thoroughly intend to keep! So for now, I shall leave you with a few photos of my favourites creations, brunches, dinners and bakes from last year, whilst I start to plan all the blog posts to come! Enjoy...

Louise BoddieFood, Cake, Blog