How To Make A Giant Cupcake Christmas Tree


Merry Christmas!!

Tis the season of festive bakes and you don’t get much more festive than an edible Christmas tree! This fun cake design is easy to make and sure to impress your guests this season.

I’ve based it on a Giant Cupcake but you could easily do this with two 7″ round cakes carved to make a similar shape.

For this cake, I recommend making the cake, decorations and covering the board on the first day, leaving everything to set and then coming back to stack and decorate the following day.

You’re going to need;

  • Giant Cupcake (you can find my recipe here)
  • Small cake board (I’m using a 6″ round)
  • 250g sugarpaste in your chosen colour
  • A pack of milk chocolate candy melts, candy buttons or 300g milk chocolate
  • Ingredients to bake buttercream (see below)
  • A large piping bag
  • 2D nozzle
  • Green buttercream (you can find my recipe here, I’ve coloured with Sugarflair Party Green)
  • Christmas themed moulds/cutters for decorations/pre-made decorations or sweets
  • A small bit of royal icing
  • 15mm ribbon & double sided sticky tape OR washi tape

Equipment can be purchased from Iced Jems.

The first thing you’ll need is a Giant Cupcake, you can follow my step by step tutorial on how to make one here. I recommend making it the day before you want to decorate to give it time to firm up so it doesn’t fall apart when we are decorating. Make sure to leave it wrapped well in cling film in a cool dry room. I don’t advise decorating cakes the day you make them for this very reason. Read more about my cake timeline here.

Next, we’re going to make the star to top the tree as well as any other decorations you would like. To make the star you will need;

  • Yellow modelling paste
  • Large star cutter
  • Cornflour
  • Small rolling pin

Start by colouring modelling paste yellow (if starting with white), using a concentrated colouring. I’m using Sugarflair Melon. Then roll it out onto a surface dusted with cornflour and cut out a large star. Leave to dry overnight on foam.

Then, go on to make any other decorations you would like. Using flower paste and a plunger cutter I have made snowflakes and using modelling paste and silicone moulds I have made small stockings which I have painted with edible food paint and I’m using small store bought candy canes. You can make whatever you like or alternatively use pre-made edible Christmas decorations readily available in cake shops and supermarkets alike.

Next, we’re going to cover our board. I am a firm believer in covering cake boards with sugarpaste (read more about my crusade here) as I feel it adds a professional touch to your bakes and makes them look a bit more special. So for this you will need 100g sugarpaste (ready to roll icing) in whatever colour you like. I’m using a brown as I will be texturing the board to look like wood grain.

To do this, roll out your icing to 5mm thick on a corn floured surface, turning the sugarpaste as you roll to get an even shape and to stop it sticking. Spray your drum lightly with water and then using your rolling pin to lift your sugarpaste, lay it gently on the drum, securing it with your hand and cutting off the excess with a sharp knife. To see a video of me covering a board in sugarpaste, check out my post here.

Before I leave my board to set, I’m going to texture it with a textured mat. Starting at one end of the board, push the pattern onto the sugarpaste in an even fashion. Leave to set overnight.

Then, using either double sided tape and 15mm ribbon or washi tape (I’ve used sparkly silver washi), decorate the edge of your cake drum.

On to day 2!

The first thing we are going to do today is make the cupcake shell. I’m using milk chocolate candy buttons, to resemble the trunk of the tree but you can use whatever colour you like. You can also use candy melts or anything similar or milk chocolate instead. If using chocolate I recommend using good quality Belgian chocolate. I have found that if you use standard chocolate bars, it may crack when you are trying to get it out and it also sometimes melt when you are handling it. I also advise painting the inside of your mould or tin with a little cake release first before pouring in the chocolate to make it easier to come out.

  1. Melt your candy melts/belgian chocolate.
  2. Pour half of this into your giant cupcake base.
  3. With a silicone brush, paint the candy/belgian chocolate up the sides of the case, being quite quick but firm.
  4. Pop it in the fridge to set for twenty minutes or so then take it out and give it a second coat repeating the first few steps. You may need to remelt your candy/chocolate.
  5. Put back in the fridge to set for a further twenty minutes.
  6. Gently peel the top of the case away from the shell to check it has set.
  7. Then go around the shell only releasing the top.
  8. Then pull the sides of the base down away from the shell.

So now we have our shell and our board and decorations from the day before. Time to put it all together!

You will first need to level both cakes, using a cake leveller so they sit flat and then you will need to trim the base cake slightly as now the shell is a little thicker thanks to the candy buttons.

Then, split the base cake in two and fill with whatever filling you would like! I’m using a vanilla buttercream I’ve coloured green with Sugarflair Party Green, you can find my recipe here.

Crumb coat the base cake by spreading a thin layer of buttercream around the outside. Once set, gently put your base cake into it’s chocolate shell. Spread a little buttercream on top of the base cake.

Gently place on the cupcake top. Press down gently but firmly to ensure it is stuck down. Crumb coat the top of your cake by spreading on a thin layer of green buttercream, this will help your piping to stick and stop any cake from showing through.

Next, we’ll decorate the top with buttercream swirls. Fit a large piping bag with a nozzle of your choice, I’m using a 2D, and then fill the bag with green buttercream.

Starting around the base of your cupcake top, pipe swirls starting on the inside and working your way out gently but firmly, making sure to allow a little room between your nozzle and the cake for the design to come out. Go around the base of your cupcake top and then in between these on a second layer. Repeat until you are at the top and then pipe one large swirl on the very top of your cupcake. Pipe small stars in any gaps by squeezing firmly, stopping squeezing and then pulling away. You can find out more about piping on my online Cupcake Course.

Decorate as desired, placing the large star into the buttercream at the top of your cake and then any other shapes you like.

Once decorated, carefully fix your cake onto your iced board using a little buttercream.

Leave in a cool dry room until serving! This will last about a week if decorated fully (so no air can get to the sponge!) and then 3 days once cut into if wrapped well in cling film. Make sure to not leave it in a room that gets too warm for too long or the buttercream and chocolate casing may start to melt!

A perfect centrepiece for your Christmas table and a nice alternative to traditional desserts!

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business 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.

Merry Christmas and happy baking!

Britt xo

Giant Cupcake Christmas Tree by She Who Bakes


Christmas Tree Cupcakes


It’s feeling very festive in the She Who Bakes kitchen this week!

I’ve made these gorgeous white chocolate cupcakes with white vanilla buttercream and desiccated coconut, topped with an edible white chocolate Christmas tree, exclusively for Party Cakes & Bakes Cake Craft Guide; a magazine from Cake, Decoration & Sugarcraft Magazine!

Grab your copy either in your local supermarket or online here.

Merry Christmas and happy baking!

Britt xo

How To Make A Giant Cupcake


What’s better than a cupcake? A GIANT cupcake! Lately I have received an influx of questions about how to make a giant cupcake and so, being the nice baker I am, I wanted to show you how I make mine.

I love giant cupcakes and have made so many over the past few years, it’s one of my favourite baking moulds. This Giant Cupcake Silicone Mould was originally given to me as a Christmas present and it’s so easy to use. Many places sell them and they are easy to find with a quick google. This recipe and method also works with the metal giant cupcake tin.

I’ve adapted my popular Classic Maderia Birthday Cake Recipe to fit the mould.

To get your mould ready to bake in you will need;

  • Giant Cupcake mould/tin
  • Silicone pastry brush
  • Cake Release (shop bought or homemade)
  • Two oven trays (if using separate silicone sections like me)

Firstly make sure your giant cupcake mould or tin is nice and clean and grease free.

To grease the mould I highly recommend using cake release. It’s what I use every time I bake to either grease my tins or to stick down my greaseproof paper, you can read more about what it is and why I use it here. I much prefer using it to butter or oil as that can leave a greasy residue on the outside of cakes when used to grease a tin.

Paint cake release liberally over both sections of your giant cupcake and set aside.

Then, we move on to baking. For best results you want to make sure you have weighed out all of your ingredients carefully and that they are at room temperature.

Giant Cupcake Madeira Cake Recipe

  • 300g self raising flour
  • 300g caster sugar
  • 300g Stork/butter
  • 85g plain flour
  • 5 medium eggs
  • 1 ½ 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. Pour just over half of the mixture into the bottom mould and just under half into the top mould, the mixture should fill the mould ¾ full.
  7. Put both halves of the mould onto baking trays and bake at 140C (fan assisted) for 1 hour 20 minutes or until a skewer comes out clean. (Check after 1 hour)
  8. Once baked, leave to cool in the mould then, CAREFULLY turn the cake out onto a sheet of greaseproof paper by peeling the case back and leave to cool completely.
  9. Once cooled, wrap in clingfilm overnight to ‘settle’.
  10. Once split, filled and iced, this cake will last 5-7 days and will freeze well for 3 months.

For a chocolate giant cupcake;

Follow the recipe above and replace the plain flour for cocoa powder and add 100g melted dark chocolate. For chocolate buttercream, follow the recipe below and add two tablespoons cocoa powder and 50g melted dark chocolate.

For a lemon giant cupcake;

Follow the recipe above and add the zest of two lemons and 2 teaspoons lemon extract. For lemon buttercream, follow the recipe below and add two teaspoons of lemon extract and the zest of one lemon.

Once cooled, there are a number of ways you can decorate your giant cupcake. You can split, fill and ice it as per any other cake, taking care to use the parts separately. You can also create a chocolate or candy shell for the base of your cupcake, you can check out my tutorial for this here. You can pipe roses, swirls, stars or any other pattern onto the top. You can mix and match designs, the choice is yours! For a festive cupcake, check out my tutorial on how to make a Giant Cupcake Christmas Tree.

My favourite way to decorate a giant cupcake is to create a candy shell, pipe roses onto the top (you can find my buttercream recipe here), add a few decorations and sit it proudly on a covered board with ribbon.

Equipment can be purchased from Iced Jems.

For more information on how to decorate your cake and go from home bake to showstopper, check out my list of latest online cake decorating courses here.

Give it a go 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 book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Happy baking!

Britt xo

All of my online cake decorating courses are currently HALF PRICE! Grab a bargain here


Vote For She Who Bakes In The UK Blog Awards 2017

Hi all! I wanted to ask a favour!
I’ve been nominated for a UK Blog Award which is very exciting! Now it’s onto the public vote and I need your help!
If you have ever used my blog or my recipes or any of my tips in this group have helped you along your baking journey I would love your vote on this link!
I started She Who Bakes and #BakersHour as a way of expressing myself after baking saved my life. Thank you to all the members who contribute and continue to inspire me daily. If you have ever made any of my recipes, followed my tutorials, read my blogs or used any of my baking tips and tricks I would really appreciate your vote in the UK Blog Awards! Click here to vote for me!

Thank you so much in advance!

Happy baking!

Britt xo


Reverse Advent with Coop!


This year, I’m taking part in a Reverse Advent!

Each day of December, pop an item or two in a box. On Christmas Eve, or when your box is full, donate it to someone in need.

All you need is:

  • A cardboard box. (I have a lovely blue one suppled by Coop!)
  • Items to donate. What you include may depend on who you’re planning to give it to. Some ideas are non-perishable food items like tins and packets, treats with the shorter shelf life, toothpaste, toothbrushes and other toiletries, clothing items like socks and underwear, first aid kits.
  • And the willingness to give back this Christmas.

If you decide to get involved tweet using the #ReverseAdvent hashtag!

I’ve started today and have put in some chocolate biscuits, a couple of tins and toothpaste. I’ve looked up my local FoodBank to see what items they are in need of and I’ll be working from that.

Happy giving!

Britt xo



Steamer Trading Christmas Gift Guide Unboxing


Merry Christmas!

Ok, well we may be a few weeks away from the big day (or half past November as Tim calls it!) but it has certainly felt like Christmas in the She Who Bakes kitchen today!

I’ve received a Steamer Trading Christmas Gift Guide Bundle to film a lovely unboxing for you all! I was really excited to see the great products they have available. Steamer Trading are a family owned Cookshop that first opened in a small village called Alfriston, East Sussex in 1985. Since then, they have grown to 41 stores across the UK all filled with wonderful kitchen essentials delivered by our extremely knowledgeable staff.

If you’ve seen on my social media, I have unfortunately broken my hand so I had help from my wonderful partner Tim Box getting the gifts out to have a look!

So, let’s have a look what was in the box!

I am now fully stocked for Christmas 2016! It all looks amazing! Check out below to take a closer look at all the fab products and the links where you can get your hands on them! See the bottom of the blog post for some exclusive discount codes too! Thank you again to Steamer Trading Cookshop!

Happy baking and Merry Christmas!

Britt xo

Kilner 5L Barrel Dispenser

The Kilner Barrel Drinks Dispenser is a lovely party-piece, perfect to serve large groups of people due to its sizeable 5L capacity. The Dispenser can be used to serve any beverage of your choice, from infused waters to mulled wine. The barrel shaped dispenser has a push-top wooden lid with tight silicone seal to keep contents as fresh and as secured as possible. The wooden lid provides an authentic beer barrel appearance alongside the embossed Kilner logo for a distinct finish.

RRP £19.99




A Red Mason Cash Mixing Bowl

With this 29cm mason Cash mixing bowl you can be sure that it will be big enough to help you cater for the Christmas Crowds!

RRP £24.50



Peugeot Paris USelect 18cm Stainless Steel Pepper Mill

Paris stands out from the crowd as the flagship model of the Peugeot collection. It offers four finishes in total – natural, chocolate, black lacquered and red lacquered; and many sizes, ranging from 10 cm, up to 110 cm, according to the colour. It is equipped with the u’ Select grind selection system.

RRP £49.95






Leonardo Tavola Long Drink Tumbler

The Leonardo Tavola Long Drink Tumbler is a perfect example of beautiful glassware. The tumbler is made from a very strong material, Teqton, which makes the glass extremely shock-proof and durable. Ideal for those larger occasions, or when used by children.

RRP £9.99



Zoku Set of 8 Naughty & Nice Ice Moulds

Play Santa this Christmas and decide whether your guests have been naughty or nice with this fun silicone ice mould! Each flexible mould makes 4 ‘naughty’ and 4 ‘nice’ ice cubes. Just the right size for an old fashioned short tumbler.

RRP £9.99


As a side note, I decided to fill these with white and milk chocolate and I LOVED how they turned out! Perfect stocking fillers!







Sabatier Professional 2 Piece Carving Knife Set

Perfect for Christmas day and carving that roast!

RRP £44.95






Gingerbread Man and Christmas Tree Cookie Cutters

If you are in the baking mood this season then look no further than these festive Cookie Cutters. The sharp cookie cutters can make light work of creating a simple gingerbread or even a star shaped cookies. Perfect to keep children occupied, have a go at making some delicious, seasonal shapes!

RRP £1.75 each



Circulon Roasting Tin & Rack Set

The Circulon Roasting Tin & Rack Set is the ultimate roaster for your Sunday lunch! With a generous 40 x 30cm capacity, the tin can roast large meat or poultry items and features a non-stick rack that makes for easy lifting of food from the roaster. Because the meat is raised from the surface of the pan, it won’t stew in the juices at bottom which can be used for gorgeous gravy.

RRP: £39.98 Now: £19.95


N.B Products featured provided for free by Steamer Trading Cookshop, but my views are my own, impartial and honest.

She Who Breaks


It’s a bakers worst nightmare. It’s the lead up to Christmas and I can’t bake!! Now, while this is a good opportunity to get some rest and think up some lovely ideas for when I’m back in the kitchen, I can’t help but be incredibly frustrated by the timing of it all!

On Monday I had a bit of an accident and I’ve broken a bone in my hand. My fifth metacarpal bone to be precise, also known as a ‘Boxer’s fracture’ – but I promise I didn’t punch anyone.

For those of you who follow my Instagram, you will know I like to do lots of different activities and on Monday I actually fell out of a handstand and onto my head and my neck. First hearing a ridiculously loud crunching sound as I hit the floor. The girls around me looked rather concerned as apparently I had gone white. I didn’t know if I was going to be sick, needed a drink or was going to pass out. It was only as I was sitting there for a brief moment coming around when I realised my hand was hurting quite badly and was pretty swollen. I put an ice pack on it but the pain wasn’t easing up. I left the class and found my partner Tim and told him I just wanted to go home as I was very tired. However, he wanted to take me to the hospital to get checked out, just to make sure I didn’t have concussion or anything more serious.

When we got to the hospital I was put in a scary neck brace and sent for X-rays. I was worried I done some serious damage to my back but luckily all of my back X-rays came back clear with just a bit of bruising as evidence of what happened that night. However when I asked about my hand, the doctor has said “Oh, your hand? That’s broken!” I couldn’t believe it. I’ve never broken a bone before! I was sent for a cast and we got home just before 1 a.m.

I had to wait a few days for the swelling to go down before my follow up appointment at the fracture clinic. I went there yesterday where I was told I would have to be in a cast for at least the next 4 weeks and possibly in a brace or a splint for another few weeks following that. No making Christmas dinner for me then! When I got to the plaster room the lovely technician asked if I wanted pink, blue or red for my new cast and staying on the She Who Bakes brand I opted for the red! He then smiled and asked if I wanted glitter to which I responded “Well, it is Christmas!” Haha.

So now I have a lovely addition to my wardrobe, am on quite a few painkillers and sadly am out of baking (and handstand) action for a while. I’m going to wait for the pain to subside a bit as it hurts just to hold a cup of tea at the moment! Hopefully I will be back in the kitchen making tasty treats this side of Christmas as it will take more than a broken bone to keep me down.

Until then please check out all of my lovely recipes that can be found on my website here. Thank you so much for all of your well wishes, kind messages and lovely pictures to make me smile. It really means a lot to me. In the meantime I will be doing more Facebook live videos so if you do have any baking questions or want to have a chat with me to check out my Facebook page and subscribe to my live broadcasts.

Happy baking!

Britt xo

Happy 5th Birthday Pudsey!











This post is dedicated to a very special yellow bear. Now, I know what you’re thinking, it’s actually Pudsey’s 30th birthday this week with his first Children in Need appearance being way back in 1985, but I’m talking about a different Pudsey. I’m talking about an icing covered Pudsey mess that changed my life forever in 2010.

If you aren’t aware of the back story, let me set the scene. Back in 2005, my mother had died of Non-Hodgkins Lymphoma, a type of cancer. In the years that followed I had been diagnosed with depression, was put on very strong anti-depressants and after two (thankfully unsuccessful) attempts to take my own life, I realised I wasn’t living, merely existing. In 2010 I was recovering from an appendix operation after getting septicaemia when a friend asked if I would bake a cake for a Children in Need bake sale.

I had never successfully baked a cake before and, not wanting to give anyone food poisoning, I thought my best bet would be a packet mix. I bought a ‘Victoria sponge’ mix, a small block of yellow icing and a pack of squeezy coloured icing tubes. When I got into the kitchen, I realised I didn’t have a round tin so used the next best thing, a square roasting dish. It made perfect sense to me!

I followed the instructions to the letter and waited, Bake Off style, sitting in front of the oven. As I watched it rise, I realised I had been smiling the whole time. As back then my depression was at an all time high, this was unusual for me. But I didn’t question it, I just enjoyed it.

The alarm went off on my phone to tell me the cake was done. I put it on the side and let it cool for about 5 minutes before I simply couldn’t wait any longer and turned it out. I remember thinking it had dipped in the middle but didn’t know what that meant and just assumed that was how it was supposed to be! I rolled out the icing and couldn’t quite figure out how to get it onto the cake, in the end I guess I kind of… threw it on. I squished down the edges and caught it and nicked it so many times with my nails. The edges were cracking and the middle was sagging but it was on. I breathed a sigh of relief. I remember feeling ever so clever at cutting out his eye patch and sticking it down with water (that was a guess!) Then, as a finishing touch, squeezy tubes at the ready, I made his facial features and distinct colourful spots.

I stood back and looked at him. Pudsey. My Pudsey. I had felt so proud and happy and wonderful. I thought he looked amazing, perfect in fact. I wanted this feeling every single day.

Five years later and I can honestly say every time I turn on my oven, every time I go to my ingredients cupboard, I still get the same feeling now as I did on that day. Whenever I look at my Pudsey cake, I still feel overcome with pride. That cake started something very special.

So, as fitting on his fifth birthday, I decided to recreate Pudsey. I wanted to make him exactly as I saw him that November afternoon. As my way of saying thank you. I owe a lot to that cracked icing, raw mixture, inedible, wrong-shaped cake. So, happy birthday Pudsey. Here’s to many more years. Britt xo

Pusey 2015


A Pipe Dream To A Piping Reality


A few years ago, I did something I probably wasn’t supposed to do. But that one action changed my thinking and ultimately was a key factor in who I am today.

I started blogging back in 2013. Armed with a packet cake mix and a laptop with no clue of how to bake, I started writing. (To find out more of how I got to that stage, with no desire to ever bake, check out my blog here). My writing about cakes and pictures of cakes I had made, most famously my square Pudsey cake, soon turned into baking product reviews through the eyes of a complete beginner, show reports (basically me going to food events and writing about them to my three followers!) and it started to become a fully fledged blog as opposed to my random ramblings.

I was fortunate enough to be recognised as a blogger from late 2013, being invited to foodie events, supermarket previews and being sent products to review. However it was mid-2014 when I really started to feel like I was earning my blogging stripes.

The Cake & Bake Show, a show I had visited a number of times and loved, asked if I would be interested in blogging about the show, in return I would get a press pass and access to celebrity bakers to interview on the day. I jumped at the chance! I wanted to say yes before they changed their mind! They offered me two passes to their Manchester show and I was so excited. I took my friend Colin (the now internet sensation and very cool Colin’s Time To Bake!) and we had a wonderful day.

When we arrived, however, we were slightly early as I was told we could access the show before the general public, which was all very exciting for us both! We walked around feeling very important and loving life. As we got to the back of the show hall, I spotted the big stage; The Cake Kitchen. Never one to miss a photo opportunity, we walked casually around the side of the stage and I ran onto it. I posed for a photo and Colin took it from a few rows back.

I stood there, on that stage and looked around. It felt amazing being up there. There was no one in the audience and only a few people in the hall but the sense of achievement was one I had never felt. I realised, in that moment, that being on that stage was exactly what I wanted to do. I was off in a dream, I wasn’t paying attention to what was going on in real time when suddenly I heard; “Excuse me, can you get down from there please.” I looked over to see a rather burly security guard coming towards me. “Oh I’m sorry!’ I said, “I just wanted to check out the view!” and showed him my press pass so he wouldn’t kick me out! He didn’t look very impressed! Colin and I scarpered and tried to avoid him for the rest of the day.

When I got back to Kent the following day I sat and thought about how that felt on that stage and how I wanted it so badly. I knew I had to work hard. I was an unknown baking blogger with no formal training who had fallen into this purely by accident when dealing with my mental health after losing my mum. How on earth was I going to get up on that stage?

I knew it would be hard work. I knew I would be up against a lot of competition. But I also knew this is exactly what I wanted to do in my life and I wasn’t going to let anything stand in my way.

I wrote, I baked, I wrote some more, I baked even more than that. I became She Who Bakes. I put myself out there and I refused to listen to anyones negativity, anyone that told me I couldn’t. What’s more, I enjoyed every second of it.

This week, I was back in Manchester for the Cake & Bake Show. This week, I was back on that stage. This week, I was invited. This week, my demonstration sold out to a crowd of wonderful people who all paid to see me. This week, my dream came true.

You can do anything.

Happy baking,

Britt xo

Me before my demonstration in the Baking & Decorating Classroom at The Cake & Bake Show, Manchester 2016.


Halfway through my demonstration!


Cutting the ribbon to open the show with some familiar faces!


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