Festive Rocky Road

So apparently it’s been snowing outside across the UK today…well everywhere expect above my house. To say I’m devastated would a tremendous under statement, so I’m filling my Sunday creating my own indoor winter snug fest watching Christmas films, drinking tea and mulled wine, and roasting a yummy pork loin.

I’m also adding to the snug by sharing with you my Festive take on Rocky Road. This no bake recipe is a super fun treat to bake with children when you’ve managed to drag them in from the snow, and also doubles up as a perfect edible gift to share with friends and family; simply package it up in some cellophane wrap and tie it with a ribbon.


Makes| 12 squares

Preparation| 1 hour 30 minutes


250 grams dark chocolate

150 grams milk chocolate

175 grams soft unsalted butter

4 tablespoons golden syrup

200 grams ginger biscuits

150 grams brazil nuts

150 grams red glace cherries

125 grams Cake Angels mini marshmallows

Cake Angels 2D cake decorations

Cake Angels Winter Wonderland Sprinkles

4 peppermint Candy Canes

1 tablespoon icing sugar


Line a square tin (20cm x 20cm) tin with parchment paper and set aside.

Chop both the milk and dark chocolate and then put into a  pan to melt with the butter and syrup over a gentle heat.

Put the ginger biscuits into a freezer bag and crush them with a rolling pin to get a mix of sandy crumbs and larger pieces of biscuits.

Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut.s

Take the pan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and mini-marshmallows. Fold carefully to coat everything with mixture.

Tip the mixture into the lined tray, smoothing the top as best you can and top with the cake decorations, sprinkles and candy canes

Refrigerate until firm enough to cut, roughly 1½–2 hours. Then take the set block of rocky road out of the lined tray ready to cut.

Push the icing sugar through a small sieve to dust the top of the Rocky Road, then with the long side in front of you, cut into it 6 slices down and 4 across, so that you have 12 squares.


Chewy Chocolate Love Bites

They say the easiest and quickest way to a man’s heart, or anyone’s heart for that matter is through food. Cover that food in chocolate and for the man in my life I’ve pretty much won him over for life.

Truth be told I basically made these by accident using the remains of a puffed rice mould I was putting together for an anti-gravity cake. With a lot of mixture spare I couldn’t bear the thought of throwing it away so decided to roll the rest into balls. A plain puffed rice ball isn’t exactly something to sing and dance about, but coating them in silky dark chocolate and topping with exciting textures/flavours changes the game completely.

Within less than 30 minutes I had delicious and delightfully pretty bites and I only had to show Liam the tray before they were gone.


Makes | 12 bites

Preparation time | 20-30 minutes


200g puffed rice

200g marshmallows

50g unsalted butter

400g dark chocolate

Toppings to decorate (e.g. desiccated coconut, chopped nuts, sprinkles)

1 tbsp olive oil


In a pan melt the butter then add the marshmallows stirring together until the marshmallows have melted completely.

Once fully melted add the puffed rice and combine until fully coated. Tip out into a large mixing bowl and leave to cool for 10 minutes. Warning the mixture will be extremely sticky until it’s cooled.

While the mixture is cooling down chop your chocolate and melt in a medium mixing bowl over a pan of simmering water. Once melted leave to one side while you shape the bites.

Before dipping your hands in the marshmallow mixture, line a baking tray with parchment paper and rub the olive oil between your hands to avoid the mixture getting stuck to your hands.

Okay here goes this could get messy. Take a heaped tbsp. size of the mixture and roll it together in your palm of your hands. Place the ball onto the parchment paper and continue until you have gone through the entire bowl.

Now to get dipping. Set up your bowl of melted chocolate and toppings next to your baking tray of bites and one by one plunge the bites into the chocolate with a spoon coating them completely. Lift them out and pop back onto the baking tray.

Once all 12 bites have been coated pop into a freezer for 5 minutes to let them set a little, then bring them back out and dunk them for a second coat. This time sprinkle with your chosen toppings when back on the baking tray.

Freeze for another 5 minutes then serve.

Store in an airtight container in the fridge for up to 2 weeks.

Halloween Bark with Cake Angels

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Who else loves a themed bake?

Halloween is one of my favourite times of year. Firstly, it’s the only time of year where over-the-top fancy dress is appropriate, and secondly, when it’s over we can officially start counting down to Christmas.  We may not be as elaborate as our neighbours across the Atlantic BUT year on year as a nation we do invest more time and money into celebrating it. I spend the months leading up to the 31st October jotting down creative ideas or researching for inspiration but sadly when time comes I usually only get the chance to test out less than half of what I intended. That’s why this year I decided on posting a recipe that is fun and exciting for Halloween but also super quick and easy to make.

It’s not always the elaborate and difficult designs that give us the most inspiration and Halloween Bark is definitely far from difficult, but being creative shouldn’t have to mean difficult and at this time of year I’m all about everybody rolling up their sleeves. Now I won’t claim that I’m the first one to make Halloween Bark as you’ll probably find thousands of versions on the internet, BUT with the help of Cake Angels and their amazing sprinkles I must admit that my version has a few hidden gems that make it a really fun trick or treat party piece for children and those young at heart adults.


Makes| 1 slab

Preparation time| 1 hour 15 minutes


200g White chocolate

200g Dark chocolate orange

400g Milk chocolate

1 tsp Orange food colouring

1 Orange

3 tbsp Popping candy

2 tbsp candy orange segments

Cake Angels Halloween Sprinkles Jar (available in most supermarkets)

Cake Angels Halloween 2d Icing Toppers (available in most supermarkets)


Put the milk chocolate, dark chocolate and white chocolate into three heatproof bowls and either microwave or heat over pans of bowling water until melted.

Prepare a baking sheet with a piece of waxed paper or a non-stick baking sheet liner. I get mine non-stick liner from Lakeland and its the perfect tool for this and many other bakes such as meringue, cookies and macarons.

Pour half your melted white chocolate into a separate bowl and mix in your orange food colouring

Then grate the zest of your orange in with the dark chocolate and add the chopped orange candy segments.

Pour the melted milk chocolate onto the baking liner and spread out to around 3ocm by 15 cm. Spoon the melted white chocolate on top, followed by the dark chocolate and finally add the orange coloured chocolate.

With a knife or cocktail stick gently swirl all the chocolate around to create a marble effect.

Decorate as you wish with Cake Angels Halloween Sprinkles Jar, Cake Angels Halloween 2d Icing Toppers and your popping candy, then leave in the fridge to set hard for 1 hour.

Once set break into bark pieces with a sharp knife then pop back in the fridge until you’re ready to eat them.

Happy Halloween


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