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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Pumpkin Spice and Chocolate Macarons

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Each and every year I fall harder in love with Autumn. The obviously changing seasons that we witness here in the UK has always been pretty special, but there’s something about the transition from Summer to Autumn that sets my heart a flutter. The turning of leaves that fall into golden amber piles on pathways, and the return of crisp blue morning skies fill me with nostalgic warmth and when it comes to baking I always find so much more inspiration from the bake options and flavours in season.

Apple, blackberry, chestnut, cinnamon, nutmeg and pumpkin are all synonymous with Autumn and I’ve resisted them for far too long, so in celebration of the best season ever I wanted to kick things off with my Pumpkin Spice and Chocolate Macarons.

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Makes 12

Preparation time: 45 minutes

Baking time: 13-15 minutes


70g flaked almonds

140g icing sugar

2 large egg whites, at room temperature

50g Caster sugar

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

¼ tsp ground allspice

¼ ground cloves

¼ tsp orange food coloring

For the filling

200g good quality dark chocolate

284ml double cream

2tbsp caster sugar


Preheat the oven to 180 degrees and leave a rack in the lower third of the oven.

Place the flaked almonds in a food processor and blitz for about a minute until as fine as possible. Add the icing sugar and process until combined.

Pass the sugar/almond mixture through a sieve, pushing down on the clumps. Leave to one side.

Whisk the egg whites and caster sugar with an electric whisk or KitchenAid on a high-speed, until they hold stiff, glossy peaks. Add all but a tbsp of the spices and orange food colouring then whisk on a high-speed for 30 seconds

Add the dry ingredients all at once and fold with a spatula, mixing from the bottom of the bowl upwards. Repeat these folds until the batter flows like lava.

Place a piping bag inside a glass and pour the batter into it. Secure the top and snip the end to about 1cm. Pipe some batter onto the corners of 2 baking trays, both lined with parchment paper.

With the piping tip ½ inch above the tray, pipe circles about 3cm in diameter ensuring to leave 1 inch space between them. Tap the sheets firmly against the kitchen work surface to release any air bubbles.

Sift the left over spices on half of the unbaked batter and leave to sit for around 10 minutes (this allows the crust to form). Bake on the lower shelf of the oven for 10-13 minutes. Allow to cool completely before piping the ganache filling.

For the ganache chop the dark chocolate into small pieces and leave in a bowl. Pour the 284ml double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is almost boiling.

Take the cream off the heat and pour over the chocolate. Stir until the chocolate has melted and the mixture is smooth then leave to cool and thick.

Once ready scoop the ganache into a piping bag and pipe onto the flat side of the plain macaron rounds with no spices; top with the spiced remaining half.

These will store in an air tight container for a few days if kept in the fridge.