Bundles of Bakes

Monthly Archive: May 2015

Birthday Cupcakes for My Dad

Just a quick post. I made 70 cupcakes today for my dad’s birthday; Mint Chocolate, Chocolate Orange, Banana & Salted Caramel, Cherry Bakewell, Chocolate & Peanut Butter and Bubblegum!

Soap & Glory Inspired Breakfast Muffin

Ever had bath-time goodies that smelt so good you just wanted to eat them? Chances are if you’ve ever used anything by Soap & Glory, then you have (I’m currently slathered in their Sugar Crush body buttercream and I smell like Skittles. SKITTLES).

The product that has inspired this particular post though is the one and only Breakfast Scrub. It’s been a staple in my bathroom for the last few years and for good reason! Not only is it amazing at it’s job (leaving you super silky smooth and smelling fiiiiine) it smells absolutely divine. I often find I’ve walked into the bathroom for no other reason than to sniff this glorious pot of scrummy sugary goodness.


Bananas, almonds, honey, maple; it’s no wonder it smells so damned good! I decided to take all of these yummy things and whip up something that smells just as good that I can actually eat and thus the Soap & Glory Breakfast Muffin was born.

Light and fluffy, deliciously moist, perfect for an on-the-go breakfast and just heavenly warmed up! Give it a go the next time you want to eat the contents of your bathroom.


Soap & Glory Breakfast Muffin

  • Servings: 12
  • Time: 30 minutes plus 20-25 minutes baking
  • Difficulty: easy
  • Print


  • 250g Self Raising Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Bicarbonate of Soda
  • 1 Tsp Cinnamon
  • 90g Caster Sugar
  • 25g Light Brown Sugar plus extra for sprinkling
  • 1 Tsp Vanilla Extract
  • 1/4 Tsp Almond Extract
  • 1 Tsp Honey
  • 75g Butter
  • 2 Large Ripe Bananas
  • 2 Medium Eggs
  • 120ml Milk
  • Maple Syrup


  1. Pre-heat the oven to Gas mark 5/190°C/375°F. Line a 12 tray muffin pan with muffin cases.
  2. Melt the butter and set aside to cool.
  3. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and sugar into a large bowl and mix.
  4. In a separate bowl add the eggs, vanilla extract, almond extract, honey, milk and butter and beat well. Mash up the bananas and add to the egg mix. Stir.
  5. Make a well in the middle of the dry mixture and pour in the egg mixture. Mix with a fork until just incorporated. It should be thick and lumpy.
  6. Spoon into the muffin cases and bake in the oven for 20-25 minutes until firm and golden.
  7. Once baked, removed from the oven and whilst they’re still hot drizzle each muffin with a good amount of maple syrup and sprinkle some light brown sugar. Leave to cool for 5 minutes before transferring to a wire rack.
  8. Leave to cool completely or enjoy warm.



(I’m not sponsered by Soap & Glory btw, I’m just an S&G addict)

Fondant Silicone Mould Tutorial

When I first started working with fondant I was so excited to try out all the amazing silicone moulds, there was so many lovely designs I just couldn’t wait to get my hands on them. And then I finally did get my hands on them and ended up nearly tearing my hair out in frustration trying to get them to work!

The fondant would get stuck, the design wouldn’t hold.. it was so frustrating! I did eventually (after many hours of growling and cursing) discover how to get them to bloody work.

First things first; Tylo Powder. It’s pretty much an essential when I’m working with fondant moulds. For softer, more flexible moulds us less tylo. For firmer moulds use a little more. Dust your mould with a little cornflour then tap it on the counter to remove the excess; use a soft brush to remove any more excess cornflour. You only need a very light coating. Next, warm up your fondant up by kneading it, then push it firmly into the desired mould. Use a small rolling pin to push it further in and roll it gently across the fondant to make sure it gets into all the nook and crannies. Cut the excess fondant away from the mould and use your finger to lightly rub over the edges; this will help to remove any last excess fondant. Flip your mould over and bend it, as if peeling it away from the fondant. Gently coerce the fondant out with your finger if you need to, and hey presto! You should have successfully used your fondant mould :)

Melt in the mouth Melting Moments

I first saw this recipe posted at Happy Home Baking and absolutely fell in love with how these cookies looked. I immediately added them to my To Bake list and gave them a go the first chance I had, which was today. Oh my goodness, they really do melt in the mouth! They’re delicious, so easy to make and use ingredients you most likely have to hand right now, which is good because you’ll want to make them ASAP.

I added glacé cherries to some of them before baking and dipped some of them in milk chocolate once they’d baked and cooled. You can jazz them up however you like but they’re gorgeous on their own too.



Melting Moments

  • Servings: 25
  • Time: 30 mins prep 15 mins baking
  • Difficulty: easy
  • Print


  • 175g Butter, softened at room temperature
  • 40g Icing Sugar
  • 1/2 Tsp Vanilla Extract
  • 175g Plain Flour
  • 40g Cornflour


  1. Preheat the oven to Gas mark 4/180°C/350°F and line two baking trays.
  2. With an electric mixer, cream butter and icing sugar together until pale and fluffy. Add the vanilla extract and beat for a few seconds.
  3. Sift the flour and cornflour together over the butter mixture and mix until smooth.
  4. Spoon the mixture into a piping bag fitted with a large star-shaped piping nozzle. Pipe into the required shapes on a baking tray lined with parchment paper. Space the shapes well apart.
  5. Bake the cookies for 12 minutes or until they are a pale golden colour. Leave for a few minutes on the baking tray to firm up slightly before transferring to wire rack to cool.

Recipe Source: Happy Home Baking