Brilliant Baking Magazine


Oh my goodness!! I am on the cover of this month’s Brilliant Baking Magazine!!

This is something I’m immensely proud of and so, so happy! There’s an interview with me in the magazine as well as one of my popular recipes.  Thank you so much to each and every one of you who reads my blog and bakes my recipes. Your support and love mean the world to me.

I love being She Who Bakes and sharing my baking knowledge with everyone who wants to pick up a mixing bowl!

Happy baking!

Britt xo

Cupcake Recipes


Cupcakes were my first love when I started baking. So many different combinations and deliciousness! Below I’ve listed my favourite cupcake recipes, simply click on the picture to be taken to the full recipe and method.

To find my fool-proof, flat topped vanilla cupcake recipe as well as all of my top cupcake tips including how to stop your cases coming away, stop greasing cupcakes and get rid of ‘muffin tops’, check out my article here.

If you want to turn your baking hobby into a career, check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

Bounty Cupcakes by She Who BakesLion Bar Cupcakes by She Who Bakes

Lotus Biscoff Caramelised Biscuit Specaloos Cupcake Recipestrawberries cream cupcakes 1

raspberry lemon white chocolate cupcakesOreo Cupcakes with an Oreo Cream Cheese Frosting

Blueberry Cupcakes by She Who Bakesbanoffee

cherry choc cupcakesSticky Caramel Cupcakes

lemon cupcakesRainbow Cupcakes

The below lemon cupcake recipe is made with my 7″ round lemon madeira.

How To Make A Giant Wagon Wheel


Every day, in my lunch box, there would be a Wagon Wheel. I loved them when I was a kid and I always saved it to the end of my lunch for something extra special to look forward to. I remember how big they seemed, how marshmallow-y and they made me so very happy!

I also remember for a long time they kind of, disappeared. So imagine my delight when they reappeared on our shelves a few years ago. New branding but same lovely treat… or was it?

There raged a debate which continues strong today about the size of the Wagon Wheel. ‘Who has shrunk our Wagon Wheels?’ one article reads ‘it’s definitely smaller’ one comment confirms. I wanted to get to the bottom of this.

According to the Wagon Wheel wikipedia page it states;

There have been many debates amongst fans of the biscuit about its size. Wagon Wheels have supposedly shrunk in size over time, but Burton’s Foods Ltd has denied this. It has been suggested that the supposed shrinkage is due to an adult’s childhood memory of eating a Wagon Wheel held in a much smaller hand; this argument is perhaps moot, as it does not explain why the modern Wagon Wheel appears to be fatter than the original.

And check out my new favourite song, an instant classic – Burton’s Wagon Wheels (Are Smaller Than They Used To Be)

As you can see, it’s a very passionate topic. And one I’ve decided to take into my own hands and create a Wagon Wheel as big as I remember them being – GIANT.

For this biscuit you will need –

  • 160g caster sugar
  • 320g unsalted butter
  • 480g plain flour

For the filling you will need –

  • Fluff Marshmallow Spread

For the coating you will need –

  • 400g Milk Chocolate


  1. Make the shortbread dough
  2. Make two large round biscuits
  3. Leave to cool completely
  4. Spread Fluff onto one biscuit and sandwich gently
  5. Melt chocolate and cover
  6. Leave to set and enjoy!

Follow the recipe video below to make your own Giant Wagon Wheel! Then you too can enjoy the nostalgia of eating a proper size chocolate biscuit! Haha!!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

If you want to turn your baking hobby into a career, check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Happy baking!

Britt xo


The Great British Yorkshire Pudding!


This week, inspired by The Great British Bake Off, I’ve partnered with AEG to create the quintessential Great British Yorkshire Pudding!

Earlier this year, I received an AEG SteamBake oven, (you can read my review here) and I absolutely love it! The steam cooking keeps the dough moist on the surface to create a golden colour and tasty crust on your bakes, while the centre stays soft and fluffy. Meaning Yorkshire puddings will always be deliciously golden brown!

I created this recipe which makes 10 monster Yorkshires, baked wonderfully in the SteamBake oven, perfect for a Sunday roast! Check out the video below for how they are made.

As well as an excellent oven for baking, the SteamBake oven is also a great all-rounder multifunction oven (with up to 13 functions) that grills, roasts and bakes. Mine also features pyrolytic cleaning, a food probe and soft close door! It was awarded The Good Housekeeping Institute seal of approval after rigorous testing and SteamBake is now available on all AEG single built in ovens at no extra cost.

I’ve used the SteamBake function on my oven for so many different things including Sun-Dried Tomato & Parmesan Loaf, Lemon & White Chocolate Muffins and a Baked Raspberry Cheesecake and the SteamBake function provided excellent results!

There are a 3 simple steps to SteamBake:

Step 1: Pour 100ml of water in the cavity at the bottom

Step 2: Select the SteamBake programme and press the SteamBake button

Step 3: Let the oven preheat and create steam for 5 minutes. Then add your fresh dough after the steam has dissipated.

The cool thing is, it’s not a steam oven as such but a normal built-in multifunction oven, with the added bonus of a SteamBake button.

To find out more, check out the AEG page here.

Happy baking!

Britt xo



This is a sponsored post in partnership with AEG.  All views and opinions are my own.

Jaffa Cakes – The Great British Bake Off


This week marked the return of The Great British Bake Off! Now in it’s seventh series and still as popular as ever, twelve budding bakers were sent into the terrifying tent in the English countryside to battle against each other for the title of Britain’s Best Amateur Baker, and a pretty fancy cake stand too!

With viewing figures for this first episode beating the most watched moments of the Rio Olympics (GBBO 11.2 million viewers versus Olympics which peaked at 11.1 million), it shows that judges Mary and Paul with hosts Mel & Sue still have a special place in our hearts.

This first week saw the bakers try drizzle cakes, genoise sponge and Jaffa Cakes! (We won’t talk about Paul Hollywood dunking what is clearly a cake into a hot drink…)

Jaffa Cakes, and all things chocolate orange are a firm favourite of mine. So, in a break with the norm I have decided to try my hand at the technical challenge and make Mary Berry’s Jaffa Cakes! I used Mary’s own recipe and recreated it at home. Only doing a couple of things slightly differently than instructed!

On your marks, get set… BAKE!

Firstly, as instructed, I made the jelly. I was stirring those cubes for what felt like FOREVER. Poured into the tray and left to set.

Now, I have a fear of cakes sticking to the inside of tins, which I think formed when I first started baking and everything stuck! So, for my actual cakes, I’m using my muffin tray but I am lining each hole with greaseproof paper and cake release. Some may say excessive, but it’s quite therapeutic for me sitting and cutting out the circles!

I measured out the ingredients for the cakes and was surprised at how little was actually needed. This is no more than a large spoonful of each element and it seemed just too small! However I, of course, put my trust in Mary! Haha! (I wonder if you can buy a t-shirt that says In Mary Berry We Trust?).

Then, I made the cakes following Mary’s recipe to the letter. Filling my wells and then baking at 160°C fan for 10 minutes.

I cooled them on a cooling rack and as I was placing them on, Tim came downstairs and said ‘Ooh! They look like Jaffa Cakes!’ – A good sign.

The instruction was to ‘turn out the jelly onto some greaseproof paper’. This was the hardest part of this. Jelly doesn’t really ‘turn out’. I peeled it off and as you can clearly see, it remained intact. Haha! I ate that bit on the corner just after I took this photo. I love jelly.

Let’s get jaffa-ing!

Circles cut and places and they resemble fried eggs. Haha! Seriously though, it was quite tricky getting the jelly rounds to stay, well… round once places onto the sponge!

Now for the chocolate! I did try to pick them up and spoon them on individually but it was a very hot day and I was getting covered in chocolate, so I decided to pour the chocolate on to make Jaffa Drip Cakes. Ha!

Jaffa Cakes by She Who Bakes

And there we have it – Jaffa Cakes!

They got Tim’s seal of approval and I quote; “They taste like Jaffa Cakes!” Hallelujah!

It took me about 2 hours and was rather fiddly! I don’t think I would do too well in the tent! Haha!

If you want to try these beauties, you can find Mary Berry’s recipe that I used here. Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

If you want to turn your baking hobby into a career, check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Happy baking!

Britt xo

The Cake & Bake Show 2016


I’m pleased to announce I will be appearing live again at the Cake & Bake Show 2016 in both London and Manchester!

I will be in the Baking & Decorating Classroom, carrying out a practical cake decorating demonstration as well as appearing on ‘A Slice Of Advice’, where I will be hosting a one-hour session answering visitor’s questions!

I am SO excited to be at the show and really looking forward to meeting as many of you as possible! Click the links below for more information and to book your tickets! Please note, ‘A Slice Of Advice’ is included in your show ticket but the class room demonstrations are separate and you must book tickets through the website to attend!

£10 Tickets! 

Use the code CAKE which will allow you to buy tickets at the discounted price of £10 to any of the two shows.* To book go to the website here or call 0844 854 1364.

See you soon and happy baking!

Britt xo

The Cake and Bake Show London 2016

Sunday 9th October – Halloween Cupcakes

14:15 – 15:15 – A Slice of Advice

16:00 – 16:40 – Decorating Classroom

The Cake and Bake Show Manchester 2016

Sunday 13th November – Santa Face Cake

10:30 – 11:10 – Baking and Decorating Classroom

 11:15 – 12:15 – A Slice of Advice

Halloween Cupcakes Santa cake
*T&C’s: Book before 13th November 2016. Concessions not included. £1.75 transaction fee applies per order. For children’s ticket prices please see the website for details. Calls cost 7p per minute plus your phone company’s access charge.

Facebook Live Bake-A-Long!


This Sunday 7th August at 4pm GMT I will be baking my popular Bourbon Biscuit Bake recipe live on my Facebook page!

You can come and watch me, ask lots of questions, see how I work in my kitchen and the best part is, you can bake a long at home!

The live video will be me making the bake and then I will post a picture when it’s cooled and out of the oven!

The ingredients you will need to do it with me at home are;

  • 250g milk chocolate
  • 125g unsalted butter
  • 250g caster sugar
  • 300g plain flour
  • 4 eggs
  • pack of Bourbon Biscuits

You’ll also need;

  • Bake ingredients
  • 10″ x 8″ tin (a brownie tin will also work!)
  • Greaseproof paper
  • Scissors & pencil
  • Cake release (spray, tub, tube, whatever you’ve got!)
  • Silicone pastry brush
  • Big spoon/spatula
  • Sandwich bag
  • Rolling pin/ something to bash biscuits with
  • An oven!

I look forward to seeing you there!

Britt xo

Peanut Butter Cups


I’ve put a twist on my classic Peanut Butter Chocolate Squares recipe by transforming it into Peanut Butter Cups!

These homemade, Reese’s style peanut butter cups are sweet and moreish. With only 6 ingredients needed, a tasty peanut butter base, peanut butter chocolate and topped with mini peanut butter cups, it’s a must make for any peanut butter fan!

If you want to turn your baking hobby into a career, check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

Why Do My Cupcake Cases Peel Away? Cupcake Troubleshooting


Cupcake Troubleshooting

Cupcakes! Sometimes a tasty treat and sometimes, the bane of a baker’s life! Over the years I’ve been asked lots and lots of cupcake conundrums. Below, I’ve answered some of the most popular questions.

I wanted to start with a few hints and tips to baking the perfect cupcake;

  • Use good quality tins. The shallow tin you use for Yorkshire puddings and fairy cakes unfortunately isn’t cut out for the job of a big, sturdy cupcake. I have two Wilton 12 Hole Muffin Tins that I swear by. They are nice and deep and ensure an even bake to your cupcakes. You can pick them up on Amazon here.
  • Use good quality cases. It sounds obvious, but you get what you pay for. If you buy 100 fairy cases for 50p it will be difficult to get a professional finished cupcake. I love the super cute Baking Cups you can buy from Iced Jems here and have always had success with them!
  • Cupcakes are not Fairy Cakes. Cupcakes are usually 1 ½” deep and can be any flavour or colour and usually topped with sugarpaste (icing) or a swirl of buttercream. Fairy Cakes are small, (as in, a cake for a fairy…) vanilla sponge and topped with a blob of glacé icing (icing sugar and water).
  • You don’t need to put cupcakes in a fridge (Or most cakes for that matter). It will only cause your tasty baked goods to dry out, and no one wants that.
  • Buy an oven thermometer. You really don’t know what’s going on inside there until you have a proper look and that can really affect how your cupcakes bake. I’ll talk more about temperature below and you can read more about this subject on my previous post What Temperature Should I Bake At?
  • If you’re baking in advance, you can freeze your cupcakes! Check out my article How To Freeze Cakes for more information.

Why do my cupcake cases peel away?

This is quite a common one and one with a few different answers. Cupcakes are temperamental little things. Moisture and steam are your enemies when making cupcakes. When you bake a batch up cupcakes and take them out of the oven, they start creating steam due to their heat. If you take them out of the tin straight away, the sudden change in temperature can cause quick condensation which causes the cases to peel BUT by leaving them in the tin too long, condensation quickly forms and the cases peel then too!

The way I do it is to take the tin out of the oven and leave it on the side for about a minute. Then I take the cupcakes out and transfer to a wire rack. I then leave them alone until they have gone completely cool. Messing around too much with the cupcakes can also cause the cases to come away but this is more down to force.

Too much moisture in the mix will also make the cases peel. If you are using fresh fruit, too much liquid etc. You need to make sure your mix is nicely balanced. Also, if you store your cupcakes in an airtight container when they haven’t cooled properly, this will again, cause condensation which makes the cases peel.

Storage of your cupcakes can cause an issue too. Don’t store your cupcakes in an airtight tupperware box or plastic container, you are better off storing them in a card cupcake/cake box in a cool, dry place. Finally, bad quality cases will also have an effect on the peeling.

Also, make sure you are using greaseproof cupcake cases or baking cups (available from Iced Jems) which don’t peel and are fantastic!

Why do my cupcake cases go transparent?

This one is SO annoying. You purchase lovely, patterned cases specifically for an occasion, or you manage to get an exact match on the colour for your theme, you bake your cupcakes, take them out of the oven and… oh. Where has the pattern gone?

The main reason for this is grease. When baking, grease will form around the cupcake and settle at the bottom. You need to make sure any cupcake cases you buy have ‘greaseproof‘ written on them, or use baking cups. That will ensure your pattern stays nice and bright.

A tip for this, is to pour a teaspoon of dry rice into each well of your cupcake tin before lining with cases. The rice absorbs any grease on the soggy bottom leaving your cupcakes nice and dry!

Baking Hacks

Why do my cupcakes have a sticky top once the cupcakes cools down?

The sticky top on the cupcake is due to the sugar in the cake attracting moisture (See, it really is the enemy!). You must make sure that if you are storing your cupcakes, not to do so in a completely airtight tin if there is even a chance they might be a little bit warm. Even if they feel cool to the touch, the very middle of the cupcake may not be. The slightest heat in an airtight environment will cause condensation which, as we already know, can cause the cases to peel away, but can also cause a dreaded sticky top.

Moisture in the air doesn’t help, either. On a really hot day in a steamy kitchen, cupcakes can very quickly form a sticky top. (This happened to me in the summer when I couldn’t have my window open to let air in as the gardener next door was mowing very loudly!)

A helpful tip, is to sprinkle a little icing sugar (powdered sugar) onto sticky topped cupcakes, this will absorb any moisture without too much fuss. If it’s super sticky but your cases are staying put and it isn’t causing much of an issue, I wouldn’t worry. It can be covered with a buttercream/sugarpaste (icing) topping and still be enjoyed. No one will know!

Why do my cupcakes have a ‘muffin top’?

Ah. The dreaded muffin top. We don’t want it in our jeans and we don’t want it in our cupcakes! A common cause for this is too much mixture. You want to fill your cases between 2/3 and 3/4 full. I find an easy way to do this is with a large ice cream scoop. Like this one. Any more than this and the rising mixture will just explode! Another reason for muffin tops is too much raising agent, like baking powder.

What temperature should I bake my cupcakes at?


I bake my cupcakes low and slow. I bake for 140C (fan assisted electric, Gas Mark 1) for about 45 minutes. If you bake hotter than this, you can cause your cupcakes to dry out, peak, crack and burn. By baking using the low and slow method, it ensures an even rise, an even bake and a tasty cupcake!

I have only ever baked with an electric oven, fan assisted so unfortunately I’m not sure how to get the best results from a gas oven but low and slow won’t let you down!

Why do my cupcakes have a peak on top?

As above. A peak is usually caused by an oven that’s too hot! The cake surface is baking quicker than the batter in the middle. This causes it to burst out of the top like a mini volcano. Turn your oven down and try the method above.

Why do my cupcakes sink in the middle?

The main reason for this is that your cupcakes aren’t baked completely. Make sure to keep them in for the time stated on the recipe you are using or until a cocktail stick has come out clean. This one will take practice. Cupcakes can look done but five minutes out of the oven and they start to sink and collapse.

A well baked cupcake should be nicely risen, golden in colour and springy to touch.


If cupcakes go wrong, that’s fine. It doesn’t mean you’ve failed. Baking is a science and it only takes the slightest imbalance to mess up a good batch of cupcakes. Try, try, try again. Baking fails are what make us human, we should never be ashamed of them. They show we’ve learnt something. I’m learning every day.

If you want to turn your baking hobby into a career, check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Happy baking!

Britt xo

Foolproof Cupcake Recipe

Foolproof Cupcake Recipe

For 12 cupcakes.

  • 200g self raising flour
  • 200g caster sugar
  • 200g Stork/butter
  • 50g plain flour
  • 4 medium eggs
  • 1 tsp vanilla
  1. Cream together the Stork and caster sugar.
  2. Add in your eggs.
  3. Add in your flour.
  4. Add the vanilla.
  5. Mix for 4-6 minutes on a high speed.
  6. Use a large ice cream scoop to put the mixture in the cases.
  7. Bake at 140C for 45 minutes or until golden brown.

Buttercream Recipe

This recipe is great for piping onto cupcakes with!

  • 250g unsalted butter
  • 500g icing sugar
  • 1 tsp vanilla
  1. Cream the butter on it’s own first
  2. Add in the icing sugar and mix well
  3. Finally add the vanilla
Try not to add milk, water etc as this will make the buttercream too soft to pipe with.


No Bake Recipes


In the heat of summer when you fancy a sweet treat but can’t bear the thought of putting the oven on, no bake recipes are the way to go! I’ve compiled my favourite oven-free creations below, simply click on the picture to be taken to the full recipe and method.

If you want to turn your baking hobby into a career, check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

Peanut Butter Cups by She Who Bakes

Snickers Cereal Bars by She Who BakesMint Aero Cheesecake Recipe

Kinder Bueno FudgeCustard Cream Cheesecake

Mini Egg Rocky Road Recipe by She Who Bakesfrozen banana chocolate peanut butter bites

Daim Fridge Cakespeanut butter chocolate squares

Cookie Dough Stuffed Oreoscoconut ice

Valentine's Strawberry CreamsAfter Eight Mint Chocolate Bark

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