Butter biscuits

This is our go to recipe for cut out biscuits, thank you Nigella. Its fool proof and my child loves making them with me.

Festive butter cookies

Its that time of the year where we use our oven frequently and our home smells lovely! My big girl was super excited to make some festive cookies for family and friends. We have been bringing lots of baked goodies from brownies to biscuits for the children’s Christmas parties and she was so proud telling everyone she made them.

I wanted to share our go to recipe for cut out cookies! Its buttery, holds it shape and its made with ease. Another fool proof recipe for the children to mess about with. Thank you Nigella! An indispensable cookie recipe. We used cutters of my child’s choice. Hence, possibly every cutter we own. God bless the brother who had to wash and store them for us.

175g soft butter

200g caster sugar

2 large eggs

1 teaspoon vanilla extract

400g flour

1 teaspoon baking powder

1 teaspoon salt

Mix the butter and sugar together, then whisk in the eggs and vanilla. Add the flour, baking powder and salt. Honestly, we used a normal whisk. It works. Rest in the fridge for at least 1 hour. Preheat the oven to 180ºC/160°C Fan/gas mark 4/350ºF when you are ready to make the biscuits.

Sprinkle a suitable surface with flour, place your dough on it. Then roll it out to a thickness of about ½ cm. Cut into shapes.

Bake for 8–12 minutes, by which time they will be lightly golden around the edges. Cool on a rack and continue with the rest of the dough.Allow to cool completely before letting the child run wild with their creative juices. You can use icing sugar to ice your cookies or you can opt for chocolate like us 🙂


Bless, just look at her face! Well worth the baking mess. They emerged from the oven beautifully, have a peek..


We then melted some chocolate and left the decorating to the child. Topping overload 🙂 More like an explosion of glittery sugar and hundreds of thousands.


Coincidentally, it was also the husbands birthday. He gets festive cookies and a very excited rendition of Happy Birthday by our 4 year old … Candles blown out by said child haha. She also led the 3 cheers with much gusto. HIP HIP …. HOORAY! Ps. like our innovative candle holders?


Do try the recipe and hope you enjoy lots of festive bakes and mince pies over Christmas. xxx

Christmas Chocolates

On Cyber Monday, our very versatile Christmas Combo mould is on offer at 99 pence. Ps. we have free UK delivery on all orders over £25 and flat rate UK delivery at £2.99. We post worldwide and delivery is based on weight. Delivery to Europe is £3.85 for 250g which is usually 2 moulds and to USA and surrounding countries £4.85 for 250g, Australia £5.15. Do message us if you have any queries, I am always happy to help. You can visit our Facebook page or email us at hello@bakedbyme.net . Have a fantastic week ahead.

Baked By Mummy Iris

Yes yes, it is very early but we HAVE to start early as it just gets exceptionally manic closer to Christmas and my baby is due in November. We will just have to be extra organised this year to avoid dissapointing you 😉 We have released our new Xmas Combo mould and have posted loads out to you already.

Introducing our new Xmas Combo mould available on HERE. This is a fab buy for £3.99 just because there’s so many designs on a mould. Santa, snowman, stocking, Xmas tree, candy cane and gift or parcel.

Xmas Combo Mould

They are really easy to use. Here’s proof 🙂 We carefully spooned melted choc in the cavities. This can get really messy. Imagine choc all over the mould. Not to fret, I used a little teaspoon and my fingers to clean up the sides haha! Some people prefer piping the chocolate in. Remember to…

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Strawberry Mille Crepe Cake

Decadent. Elegant! This fancy looking Strawberry Crepe Cake is a light and delicious no bake cake. I was hoping to say that it was a delight to make but I practically screamed at my horrendous attempts at making crepes that were not too thick, burnt, holey, you name it! BUT it is totally doable once you get the hang of it. I tossed quite a few layers of crepe straight into my mouth but the cake was still quite tall. Do not fret too much, it still looks decent. Ps. you don’t need to have perfectly round crepes too as the ruffles give it character. The cake was fun to assemble and that made up for the rough start. I am a new fan of this millecrepe cake as its quite forgiving. It is capable of hiding plenty of imperfections 😉 I hope you will give this cake a shot in your own kitchen, its worth it. Mmmmm!





400ml milk

2 eggs

1 cup all-purpose flour

2 tablespoons granulated sugar

1/2 teaspoon baking powder

2 tablespoons butter – melted

1/2 teaspoon vanilla extract


1 cup double cream

2 tablespoons granulated sugar

400g strawberries

  • Heat the milk until warm. Combine the flour, sugar and baking powder. In a large mixing bowl, whisk the eggs and add half the milk. Whisk. Add the flour half at a time, whisking to fully incorporate. When batter is nearly smooth, add the rest of the milk and mix. Add melted butter and vanilla. Combine. Ours was not very lumpy so we did not sieve it. Set in fridge for 30 minutes.
  • Whilst waiting for the crepe batter, prepare the filling. Whip the cream with the sugar until it becomes thick. Prepare the strawberries. Slice them thin and as evenly as you can.
  • Heat a non stick pan to medium heat. (Ps. our first layer went in the bin! The heat must have been too high and it was burnt, whoops). Pour about 3 tablespoons of batter and swirl around until it makes a thin circle. Flip it over. Repeat with remaining batter. ( This is the most tedious process, but once you get the hang of it.. its fine) . Once they are cooled you can start ‘building’ your cake by layering the crepe layers.
  • To assemble the cake, on the first crepe, spread a thin layer of whipped cream and a layer of strawberries. Place another crepe on top and repeat until you think you have had enough haha.

When its all done, this Crepe Cake sure looks and taste impressive. Enjoy xxx

Autumn Love at Bradgate Park

Hello lovely people on my blog. Lately, I am definitely making more of an effort to document my camera snaps, so do drop by from time to time if you enjoy taking a sneak peek into our family adventures.

I saw this on Instagram the other day and I learnt something new. Who knew that the end of autumn is actually in December. Fun fact : It officially falls on the 21st of December this year. When it gets really chilly, I just assumed winter’s here. Whoops.

Another Autumn themed post today! These glorious pictures were taken at the beautiful Bradgate Park. We love going to the park at weekends for the child to run wild and free. She adores taking her bicycle or scooter out and I am thrilled for her too as her dad is there to help and race with her. I just relax with the baby. Win win!


Chinese Pumpkin Cake

Leftover pumpkins anyone? We made an interesting traditional Chinese dessert with ours. We tried it once in a Chinese restaurant and it was delightful. Attractive golden colour glistening with oil and very scrumptious. Slightly crispy on the outside and soft on the inside.

The recipe is straightforward and the child enjoyed making them together with me. First, cut your pumpkin into thin slices. Steam your pumpkin slices for 10 minutes. Mash into a puree. Add in the glutinous rice flour and sugar. The dough is of a lovely texture and she helped me roll them into little balls, flattened them and then coat them with breadcrumbs. Remember to coat both sides. Pour the oil in a pan and heat the oil. Fry the pumpkin cakes to a golden brown on both sides. Drain excess oil off the cakes onto a kitchen towel. Don’t forget to eat them hot. We drizzled ours with condensed milk and its the best combination.

500g Pumpkin

450g Glutinous Rice Flour

2 tablespoons White Sugar

Bread crumbs – enough to coat the small cakes

Oil – to fry the pumpkin cakes

Condensed milk – a small can



The Making of an Autumn Wreath

Fall may be one of my favourite seasons at the moment. I have never really paid much attention to it till the child came along. Don’t get me wrong, I have always appreciated the beauty. Love the various shades of autumn leaf colours, falling leaves and the crisp refreshing air but I have never truly experienced autumn till I shared the season with my daughter. An eye opening experience! Such innocence and joy when they discover autumn and they genuinely take it all in with great enthusiasm from having races with her friends through the leaves, rolling around in them, squirrel spotting and her absolute favourite ‘treasure hunting’. We have hundreds of conkers in little boxes and a handful of acorns and pine cones. All part of her autumn treasure collection. Oh how I burst into laughter when she came home from pre-school and told me ‘Mummy, look in my school bag. I have a surprise for you’. Her bag was filled to the brim with autumn leaves. She refused to chuck them and kept them in a box too. We also had lots of pumpkin fun leading up to Halloween. We treated her to a few tiny pumpkin, squash and gourds and she was so proud of them.

One day, she came running home from school with a ‘note’. There is a parent child Autumn Wreath Competition much to her delight. She is a child who loves homework of any sort. Odd child alert. She immediately mentioned she was going to make one filled with conkers from her collection. Hoorah! What a fabulous idea little one. All I need was a glue gun.. Amazon to the rescue!

Surely every mum needs a glue gun. At long last, I am a proud owner of one now. . No more faffing about with the silly glue stick. This wreath project kept her busy for a few days. We did it in stages. We cut out a cardboard box as the base of our wreath. I also assigned her the task of cleaning all her conkers. She loved scrubbing them with soap and an old toothbrush haha. We had to chuck out her leaves as they were all gross and mouldy. We found a brilliant pack of fake autumn leaves at The Works for a quid. She arranged her treasure on the wreath base and I stuck it on. Voila! The end result surprised me. It looked fabulous even if I were to say so myself. Enjoy the pictures.


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