Today’s recipe is one that I’ve baked numerous times. It’s based on a recipe I found from the 1930s. Although these look a bit like chocolate muffins, they have a completely different texture. They are much more like a dense brownie than a traditional muffin or cupcake.

These are great at lunchtime with a big mug of tea and keep well in a cake tin.

You will need: For 12 cakes.

225g Flour

1 tspn baking powder

170g caster sugar

A little milk

40g cocoa powder

115g Butter

1 egg

A few drops of vanilla essence

How to Make:

Preheat oven to 220ºC Line a cake tray with 12 fairy cake cases.

Sift the flour, baking powder and cocoa together.

Rub in the butter until it resembles breadcrumbs.

Add the sugar and mix well.

Add the beaten egg to the mixture with a few drops of vanilla.

Mix to a stiff consistency adding a little milk as required.

Spoon the mixture evenly into the cake cases.

Bake for 15 to 20 minutes.

Place on a wire rack and dust with caster sugar.

As always please let me know if you try this recipe. I really enjoyed seeing the pics of your rock cakes! As always I have some new recipes in the latest issue of Vintage Life magazine, which you can buy here.

Ways to follow Vintage Frills

Instagram – Twitter – Facebook – Pinterest – Youtube – Bloglovin’

Rock cakes are another teatime classic, which I love. These are ideal for a beginner baker and taste a little like mini scones. These can be rustled up in no time at all and are perfect for a casual afternoon tea. There are recipes for rock cakes in so many of my vintage recipe books, but this one from the 1930s is my favourite. I’ve adapted it a bit to allow for modern measures, ingredients and ovens. 

Ingredients:

225g Flour

½ tsp Salt

2 tsp Baking Powder

85g Butter

85g Caster Sugar

1 Egg

115g Mixed Dried Fruit

A little milk

Directions:

Preheat oven to 230ºc and prepare a greased baking tray.

Sift the flour, baking powder and salt into a large mixing bowl. Rub in the butter with your fingers until the mixture resembles breadcrumbs.

Add the sugar and mix well.

Add the egg, dried fruit and a little milk until it forms a stiff mixture.

Place the mixture in small rough heaps onto the baking tray.

Bake for 10-15 minutes at the top of the oven.

Cool on a wire rack.

If you try these delicious rock cakes, let me know what you think. I love seeing pictures of your versions of my recipes. I am really enjoying sharing recipes on here again. I have done so much experimenting and baking recently, so watch this space for its more. Also be sure to check out the Baking section of the blog for lots and lots of vintage recipes.

I have a new article in this months Vintage Life magazine. This time I’ve made my own Brownie in a Jar recipe, based on several vintage brownie recipes. Buy your copy of the magazine here.

Ways to follow Vintage Frills

Instagram – Twitter – Facebook – Pinterest – Youtube – Bloglovin’

Once a regular feature of the British tea time, English Madeleines have gone out of favour in recent decades. They are however absolutely delicious and the make the perfect nostalgic treat, as part of a vintage afternoon tea. My grandma used to bake these regularly for her family and I’ve been enjoying making them myself and continuing the family tradition. 

They are quite straightforward to make and the only specialist equipment that you need is dariole moulds, which you can buy in most baking supply shops. I’ve found quite a few different versions of this recipe in various vintage cookbooks, but this one is by far my favourite.

How to Make

Makes 8 Madeleines

Ingredients: 

230g Butter plus extra for greasing.

230g Caster Sugar

4 Eggs

230g Self Raising Flour

To Decorate:

Apricot Jam

Desiccated Coconut

Glace Cherries

Equipment: 

8 Dariole Moulds

Directions: 

Preheat oven to 190ºc

Brush the insides of the moulds with melted butter.

Cream the butter and sugar together until pale.

Add one egg at a time and beat into the mixture thoroughly.

Sift the flour into the mixture and fold in.

Divide the mixture between the moulds.

Bake in the centre of the oven for 25 minutes.

Turn out and cool on a wire rack.

Cut a little off the bottom so that they sit flat on a plate.

Spread the sides and top with warm jam.

Roll in the coconut and place a cherry on the top.

As always, please let me know if you try any of my recipes and tag me in pictures! I always love to see what you’ve been baking.

Ways to follow Vintage Frills

Instagram – Twitter – Facebook – Pinterest – Youtube – Bloglovin’

It feels like ages since I shared a recipe on the blog. I’ve still been doing a lot of baking, but mostly for other projects and articles. I thought it was high time I shared some vintage inspired baked treats on here again. Todays recipe is adapted from one I found in a vintage 50s recipe book. These are easy to whip up and quick to bake.

The recipe makes a very thin cake, which is then iced and cut into squares for a delicious snack. These would be great as part of a party or afternoon tea.

Ingredients:

85g Butter

85g Caster sugar

½ tsp Baking powder

15 g cocoa powder

85g Flour

2 Eggs

Milk

Chocolate Icing to Decorate (I make a basic icing by mixing icing sugar and coco powder with water)

Flaked almonds to decorate

Directions:

Preheat oven to 220ºc Grease a baking tray (I used a 9×9″ tin)

Sift the flour and baking powder together in a mixing bowl

In a separate bowl cream the butter and sugar until pale.

Stir the cocoa into the butter mixture and beat until well mixed.

Add the eggs one at a time and beast each well before adding the next.

Fold in flour mixture and mix lightly.

Add a little milk as required.

Pour the mixture into the tray and spread evenly.

Bake for 8-10 minutes.

Turn out and cool on a wire rack.

Pour the icing onto the flat side of the cake coating it evenly.

Sprinkle with flaked almonds and slice once set.

If you enjoyed this, I’m still writing monthly food articles in Vintage Life Magazine. In the latest issue, I’ve been baking with flowers and have featured recipes for a Rosewater Cake and Lavender Shortbread biscuits.

Ways to follow Vintage Frills

Instagram – Twitter – Facebook – Pinterest – Youtube – Bloglovin’



As I’m sure you all know, I absolutely love baking. I’ve got the stage now where i feel pretty undaunted by the idea of making different cakes. But when it comes to cake decorating, I’m completely out of my comfort zone. I think baking and decorating are quite different skill sets and I’ve mastered one, but not the other.

tala-christmas-icing-setWhen I was recently invited to try Tala’s Christmas icing kit, I jumped at the chance for two reasons. Firstly as I’ve mentioned before I collect vintage Tala baking equipment and have a few 50s icing sets from them, so using the modern equivalent rally appealed to me. Secondly I love to throw myself in at the deep end and try new skills, nothing ventured, nothing gained and all that.

tala-christmas-icing-set-and-bowlSo armed with my new icing set and a rather lovely festive red icing set I got to work on decorating my Christmas cake. I had a vision of what I wanted in my head, I’ve been making a lot of tiered cakes, so I knew I wanted to try another one. I also knew I wanted to go for a red and white theme, just like I did on my Christmas tree.

tala-christmas-icing-kit-christmas-cakeI’ve only covered a cake in fondant once before, so this was something I was really glad to practice again. It’s actually harder than it looks and I needed to refer to a few Youtube tutorials to make sure I was doing it right! The result isn’t perfect, but I’m just happy that it looks OK!

tala-christmas-cake-train-detailTo create the train on the cake I used my train cookie cutters, for the snowflakes I used the cutter from the Tala kit. I also added some piping using the piping bag from the kit with royal icing to complete the decoration.

tala-piping-bagI found all the products in the tin really easy to use, which made the whole experience much more enjoyable. The heavy duty piping bag was so much easier to use than disposable ones and I was really happy with the choice of nozzles. I know these will be getting lots of use all year round.

tala-snowflake-cutterThe cutters are also really good, as I got used to using them my snow flakes got much neater. Its a really handy little tool for creating something detailed with very little effort.

vintage-tala-icing-setI really enjoyed giving cake decorating a go and it’s definitely something I will try again and try and improve my skills a little. I was really impressed with the kit and I’ll using the piping bits loads and I’m hoping to use my holly cutter for something nice this year too.

tala-snowflake-christmas-cake

See the full baking range on the Tala website.

*Thank you to Tala for sending my the icing set and bowl to make my cake. All opinions are my own. 

Ways to follow Vintage Frills

Instagram – Twitter – Facebook – Pinterest – Youtube – Bloglovin’