Double Boarding a Cake Tutorial


Double boarding a cake is a lovely little technique to use if you want to add a little height to your cake, or play around with the design. In my example, I’ve used a double board to create a wave in the sea beneath this English seaside wedding cake.

Double Board Logo

You will need;

  • Two 12mm cake boards. (Here I’ve used a 13″ and 15″)
  • Double sided tape
  • Scissors
  • Clear Piping Gel
  • Silicone brush
  • Sugarpaste to cover your boards
  1. Turn over the top board and cover the back lines of double sided tape.
  2. Peel off the backing, which is always harder than it looks.
  3. Stick the top board down in the middle of the bottom board.
  4. Cover both boards, including the edge of the top board in a thin layer of Piping Gel.
  5. Roll out your sugarpaste and using your rolling pin, gently life onto your boards. Use your hands or a pair of smoothers to smooth down.
  6. Leave to set overnight before decorating.

If you wanted your boards two different colours for different effects, ice both and eave to set overnight, then stick them together using a little royal icing. If using this method, don’t forget to cover the edge of what will be the top board with sugarpaste or a ribbon.

For more about cake boards and their uses, check out my End the Nakedness blog.

Happy baking!

Britt xoxo



Your Creations!


Wow! I’ve been thrilled at the response to my latest recipe, the Bourbon Biscuit Bake.

Thank you so much to everyone who has sent me a picture of your tasty creations! Big love to; Abby Deans, Lucy Wood, Selena Mullen, Ciara Joyce, Imogen Dempsey, Gina Felgate, Lisa Bristow, Maisie Manktelow, Maria Bignell, Lisa Salerno, Anna Cobb, Jenny Clarke, Robert Allen. <3

If you have made any of my recipes, I would love to see! Post your pics on my wall, tweet me, (@shewhobakes1) or tag me on Instagram (@brittwhyatt)

How to make Jam Heart Biscuits


How to make Jam Heart Biscuits!
Start to finish in a minute.

150g unsalted butter
80g caster sugar
200g plain flour
Strawberry jam

Full method can be found here.

Give them a go and let me know how you get on either on Facebook or Twitter!

Happy baking.

Britt xo

Foodies Festival


I’m so excited to tell you that this summer I will be doing live baking demos at Foodies Festival!

Foodies Festival is a family friendly food festival established ten years ago which last year across the series  of ten festivals attracted 309,000 foodies visitors. In 2015 ten summer festivals will run in Alexandra Palace, Brighton, Birmingham, Bristol, Clapham Common, Edinburgh, Harrogate, Oxford, Syon Park and Tatton Park.

I’m pleased to say I will be baking some of my recipes live at the following dates;

Brighton Hove Lawns

  • Sunday 3rd May – 12.30
  • Monday 4th May – 12.30


Alexandra Palace – London

  • Friday 3rd July – 14.30
  • Saturday 4th July – 14.30
  • Sunday 5th July – 14.30

Clapham Common – London

  • Friday 24th July – 13.30
  • Saturday 25th July – 13.30
  • Sunday 26th July – 13.30

Fore more information on this fab festival, click here.

Hope to see you this summer!

Britt xo

Kent Women in Business Awards 2015


Winners KWIB 2015 logo

I WON!!! OMG! I am so pleased to tell you that this week at the Kent Women in Business Awards I won ‘Home Based Business Woman of the Year’!!! I am over the moon, ecstatic and so so proud. I was up against some tough competition and all the categories were both filled and won by some of the most amazing business women in Kent. Thank you so much to everyone for your support. She Who Bakes means the world to me and I am thrilled to have this accolade. This one’s for you, Mum. Britt xoxo

She Who Bakes in Spain!



I’m back from one incredible journey!! Honoured to have been invited to Marbella to speak at the Make It Happen Spain Conference 2015! Here’s a little video update on my trip!

On the Thursday, I was interviewed on Mijas International TV by the lovely Karen McMahon and on the Friday as part of International Women’s Day​ and in partnership with Costa Women​ & 1230 TWC​, I was so proud to be a part of a fabulous event that brought a mixture of speakers and workshops to the sunny shores of Marbella! I spoke about my journey in ‘From the Kitchen to the Web!’

The full TV interview can be found here and the full clip of my presentation can be found here.

Thank you to Eloy Muñoz Photography for the fab images!

Which Icing Should I Use?


Since I started teaching my cake decorating classes, one question comes up every lesson. ‘Which icing should I use?’

I decided it was high time to answer this common question so hopefully by the end of this article you will be savvy about sugar! All types of icing have their uses for one project or another, but it’s important to use the right one to get a good finish. Here are the most popular icings that I use and get asked about;


Also known as; icing, ‘ready to roll’ icing, cake covering, fondant (in America) and ‘roll out’ icing. This is the softest icing to use. Because it is so soft, it’s perfect to cover cakes, cupcakes and cookies with as even though it sets slightly, it doesn’t go too hard. With all things, however, you get what you pay for. I personally and in my classes use a professional brand of sugarpaste as it gets you a great finish. That said, nowadays with baking being more popular than ever, supermarkets and the like are putting a lot of time and energy into getting their own brands of sugarpaste up to scratch, appealing to professional and home bakers alike. I wouldn’t recommend modelling with this icing or cutting out delicate shapes as it is just too soft.

Modelling Paste

Modelling paste is an icing that has been strengthened and dries harder than sugarpaste. It is more elastic and as the name suggests, is perfect for modelling with. It is readily available in cake shops and on cake equipment websites however, those of you may remember one of my first ever blog posts was about Sainsbury’s Flower & Modelling Paste which I still highly recommend as it is great value and gives fab results. It’s easily available in white so you can colour yourself with concentrated food colourings or more recently, I have seen a wide range of coloured modelling paste for sale.

Flower Paste

Flower paste (also known as gum paste) is an icing that has been strengthened even more than modelling paste and dries a bit harder. It is perfect for rolling out very thinly to make flowers, stars, butterflies and other delicate decorations. This can also be bought easily in white but several companies now provide a rainbow of colours.

Mexican Paste

Mexican paste, which I’m pretty sure has nothing to do with Mexico, is a stretchy paste which can be rolled super thin. On my classes, I use Mexican paste with letter cutters such as FMM Tappits or Windsor Clickstix (available from Iced Jems). It is also perfect for patchwork cutters too. Weirdly, I really like the smell of this paste as well. Check out my Tappit Tutorial here.

Royal Icing

Royal icing is make using icing sugar, water, lemon juice and egg white and if you didn’t want to make your own, comes in a handy powder that you just mix with water. It is also available to buy ready made. At one time it was the covering of choice for all cake decorators but now is more commonly used to pipe details, messages and decorations. As well as being a solid ‘glue’ for sticking decorations.

Glacé Icing

This is your standard icing to cover the fairy cakes you made as a kid. Icing sugar and warm water. Perfect for reminiscing and for a soft and sweet finish to your bakes.


Buttercream is a mixture of butter and icing sugar to create a filling for inside cakes, topping cupcakes and for a crumb coat before covering in sugarpaste. You can find my recipe here. Frosting is another name for this but can also mean a filling made with shortening instead of butter.

I hope that has helped clear up questions and provide sugar solutions!

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


Sainsbury’s #LoveYourFreezer Event


Last Thursday evening in a gorgeous cookery school called Food52, I was joined by fellow food bloggers for a Sainsbury’s event all about challenging perceptions about food from the freezer. The #LoveYourFeezer event, Hosted by the fabulous Masterchef winner and cookery writer Shelina Permalloo, we were treated to some amazing canapés and a delicious three course meal. All made with fabulous freezer finds!

For Canapés we were served;

Lemongrass and ginger char-grilled prawns, chilli, mango and mint salsa, Sweetcorn Fritters with Pomegranate Raita and Coriander, Galangal, Coconut Mini Chicken Skewers. Divine.

For our starter,  Shelina made a Salt and Chilli Stir Fry Crab right at the table. It was simple and delicious. The flavours worked together really well. It was a real ‘get your hands dirty’ starter, which would be a brilliant ice breaker at parties. Crab isn’t something I would usually make as I would believe it was too fiddly but straight from the freezer and it’s perfect.

For our main course, Shelina made her Long and Lazy One-pot Chilli. Now, I’m all for quick, easy and above all super tasty when it comes to dinner and this meal ticked every box. using mince straight from frozen without browning it off, added together with some wonderful flavours, tomatoes and kidney beans, it is just left to simmer and get better with time. The side of nachos were amazing too! A simple and humble tortilla wrap, painted with oil and dusted with spice, popped in the oven for 10 minutes. Seriously, I became addicted to them that evening!

Finally for dessert was Apple and Blueberry crumble, again using frozen fruits and served with my other favourite from the freezer – ice cream!

It was amazing! I simply couldn’t believe these were all foods from the freezer!! I am a total convert and I now promise to #LoveMyFreezer.


Britt xo

Sign Up to my Newsletter

Subscribe here to my newsletter!

Designed by Clockwork Moggy