Stiff Peaks

An indulgent journey into baking

Chocolate Malt Cupcakes

Yes yes, it has been a while. Don’t worry, I’ve still been baking but nothing interesting enough to post about. But, now I had a craving. All I can say is, I really hope you like malt…

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Quick Post: Caramac Croissant Bake

Ah, Tasty, you tempt me with your indulgent videos. So this was my attempt at the croissant bake.

Recipe adapted from Buzzfeed: Here’s What Happens When You Combine Croissants, Chocolate, And Cream Cheese

Success Rate: 4/10

Much like the extensive comments point out, this recipe seems suspiciously impossible. The quantities on the video differ from the written post, and it seems impossible to ensure the croissant stays lining the bottom of the pan! However, the end result is still heavenly, and quite edible if you stick to the video recipe instructions. I’m not sure I’d attempt it again though.

Quick Post: Champagne and Clotted Cream Truffles

This recipe contains all the Cs, and in the best possible combination.

Recipe adapted from Proper Tasty: Prosecco And Clotted Cream Truffles

Success Rate: 8/10

Phew, working closely to this much chocolate was a serious challenge, but it was well worth the emotional distress. I substituted Prosecco for Champagne for maximum alliteration! It’s just really, really, really messy and you really do need to be patient when letting the truffle mixture cool in the fridge.

Grasshopper Brownies

I do love a good brownie. And now that my chocolate abstinence has ended after a year, I felt like making a piece of chocolate indulgence. Enter the Grasshopper Brownie.

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Maple Cream Cheese Carrot Cake

It’s coincidence really, two Maple Syrup recipes in a row. I’m definitely not on the payroll of our Canadian friends… But anyway, who can resist the combination of Pecans and Maple Syrup, so it seems perfectly natural to combine the two when making a sumptuous moist carrot cake.

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Maple Pecan Pie

It’s the most wonderful time of the year. Where we get to coat everything in maple syrup and abandon hope of diets and moderation. In celebration, today I’ll be baking an American favourite.

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Marbled Coffee and Ricotta Sandwich Cake

Inspired by the great Dan Lepard, and my recent obsession with coffee as an ingredient, today I set about making my own mark on coffee cake. This variant is delightfully marbled, and accompanied by a sweet vanilla buttercream to help scoff the lot.

Marbled Coffee and Ricotta Sandwich Cake

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Coffee and Walnut Muffins

Bank holidays are not days for effort. So they’re not days for complex recipes either. If you’re possibly recovering from the night before, or looking to perk up an otherwise damp evening, try these coffee infused muffins with a rich, indulgent frosting.

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Simple Raspberry Cheesecake Ice Cream

I remember a time before Come Dine With Me, before Jamie Oliver graced us with his presence, ice cream machines were the new fad that collected nothing but dust on the kitchen shelf. And naturally, my cravings are not in sync with reality, so today I’m taking a leaf out of the cheat’s cookbook and making no-churn ice cream.

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Vanilla Malted Milk Cake

Sometimes you just have a craving for a milkshake, and sometimes you don’t have the ingredients or restaurant on hand to make your favourite. So, naturally, I tried to see if I could come up with a cake interpretation.

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Psychedelic Victoria Sponge

It seems that these days I’m only finding the time to check in with a new recipe every couple of months. Oh well, this time it’s all about fun with colour… and fluff!

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Marbled Milk Muffins

Wait, what? Yeah due to an overstock of condensed milk in my kitchen I’ve been trying to cook up recipes which make use of this insanely sweet and deadly ingredient. Resembling something close to a traditional German Bundt Cake, these Marbled Muffins give new life to an unassuming ingredient.

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Butterscotch Blondie Brownie Bite

Tis the season to indulge, and what better way than with a layered brownie, delivering butterscotch blondie and gooey brownie in one lethal bite. I’m filing this one under EXPERIMENTAL.


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Mini Bakewell Tarts

Gosh, it sure has been a while. Sorry about that! This week I’ve been thinking a lot about almonds. Last I touched on the subject, my ode to Mary was to expand a moderately sized recipe to a jumbo tart. This time I’m taking things in the other direction. I’m going to embark on some mini bakewells. Not the Kipling kind, smothered in icing, but a light, moist, and sweet bakewell wrapped in a sweet shortcrust.


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Classics: Kanelbullar

Yeah, so I was supposed to write about these a few weeks ago, but I made a criminal mistake and left my carefully measured out sugar on the table, instead of in the dough. I’m finally over that trauma, and it’s time to embrace some Swedish delicacies. Namely the Cinnamon Bun (Kanelbullar). Today I’ll be delivering some Nordic Bakery heaven.

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Chocolate Stout Cake

By popular demand (okay, my boyfriend insisted) I thought I’d have another attempt at a recipe I made last year. So back in October 2012 I made a Chocolate Guinness Cake, combining a moist dense stouty chocolate sponge and a sweet cream cheese frosting. In May 2013 I made a cupcake variant, replacing the cream cheese frosting with white chocolate ganache. Not wanting to keep things the same, this time I sought inspiration from my personal baking hero: Nigella.

chocolate stout cake

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Morello Cherry Blondies

Oh Christmas. Wait… checks calendar… OK it’s March, but bear with. Oh Christmas, time of gifts, giving, and obscure baking ingredients. And last year was no exception, especially considering I started this blog malarkey. But it’s also a good opportunity to explore an avenue of baking I would otherwise overlook: fruit. I have a fairly hard line when it comes to baking ingredients, but if I’m given nice ingredients then I’m simply going to have to use them, even if they are fruit. So, what better opportunity to roll out a sweet sweet blondie with some gloriously sour cherries.

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Lemon Drizzle Layer Cake

Everyone loves a lemon drizzle, right? Well there are always exciting recipes on creating a most moist menagerie of cake and lemon, but today I thought I’d interject something that adds a little extra: white chocolate! Well, ganache anyway. Turning a conventional drizzle into a sandwich cake requires something that can balance the bitter tang. Why would I do this? Because… chocolate.

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Sticky Salted Caramel Layer Cake

This is a special cake for me, a celebration cake no less. Mainly because I generally abhor fruit in my desserts and cake and try to avoid it where possible. Dates are my only exception, and sticky toffee pudding is up there in my top 5 desserts. There are lots of varieties of sticky toffee cake, but today’s will have a salted caramel twist and a rich cream cheese frosting.

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Debauched Brownies

There’s a trend isn’t there? I’ve seen recipes for “slutty” brownies and the like; essentially a mashup of indulgent desserts into one super dessert. Well, I’ve made a few of these over the years and it’s time for me to make my mark! My Debauched Brownie is composed of a soft, rich homemade chocolate chip cookie base, a decadent layer of caramel, and completed by a triple chocolate brownie.


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Classics: Bakewell Tart

So today, I’m dealing with my annoyingly oversized flan tin for making a Bakewell Tart. I’ll be using my scaling guide to work out what quantities of ingredients I’ll need.

The first time I made this, I had to deal with that moment where you look in the oven and it seems like your tart is leaking. Nobody likes a leaky tart. So, science and patience will make sure I get this right this time, and for posterity, I’ll record my findings here.

Also, just to get it off my chest, I had every intention of making this a few weeks ago, but for a pesky ground almond recall seeing my intended purchases taken away from me at the shop till!

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Scaling Recipes

This is a story all about how I get fed up with having the wrong sized tin for the recipes I find online or in may beloved books. It’s not always easy to figure out the best, most accurate way to convert other people’s recipes to your tin, and it can add an unpleasant margin of error that may spoil the outcome. For starters, most recipes will use imperial measurements for tins (use a 9 inch baking tin, etc) and the ones you buy in a Supermarket or Department Store will be sold in metric measurements. It’s not a lot, but it does bother me. Also, it’s not like you should have to buy a new tin every time you want to try out a new recipe, just because the instructions say so. No, we should be better at dealing with discrepancies like this. Even though it is a pain.

For the sake of convenience, we’re looking at circular tins here. So the subject is cakes and tarts. For a given recipe, you should always be able to work out what quantities are accurately required to fill a tin of any size. The area of the tin is what we care about, as we’re still planning the cake to rise approximately the same amount.

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Self Saucing Sticky Toffee Muffins

And so we begin. This first recipe came through inspiration and recommendation from my mum. She’d dug up this fantastic recipe for making the most light and delightful muffins. Combining this with my sticky toffee desires, a new recipe was born. The addition of dates and muscovado sugar give it the caramel-toffee flavour and texture you’d expect of a sticky toffee pudding, and the unique quality of the recipe gives it its own natural sauce…


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Homemade Tulip Cases

It’s only in the last year or two that they’ve become widespread in supermarkets, but these days you’ll find ‘Tulip Cases’ on the shelf, and at extortionate prices! They’re actually incredibly simple to make and well worth a little time, to save you a lot of money if you like making muffins. They might not be as precise and perfect as those in the supermarket but they’ll do the job with a dash of rustic charm.

For this you will simply need:

  • Your muffin tin of choice
  • A glass that can fit neatly inside the tin
  • Some greaseproof paper
  • Scissors or a guillotine if you’re lucky

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