With Halloween just a few days away, things are getting decidedly creepy in my house. Pumpkins have appeared and baking plans have begun. To be honest I’ll take any excuse to bake and get crafty! With the kids on half term, I don’t have time for anything very ambitious, so I’ve been thinking about quick and easy halloween recipes. First up are my creepy Halloween Meringue Kisses of Death. These are basically just meringue kisses, with black food colouring, but as port of a seasonal spread they look great.

Halloween Meringue Kisses

Equipment:

I make these in my Kitchenaid stand mixer, but you could also use an electric whisk. Other than that, you’ll just need a spatular and a piping bag with a large nozzle to make these. You’ll also need baking paper and a large baking tray to bake them in the oven.

Halloween Meringue Kisses

Ingredients:

3 eggs (whites only)

75g caster sugar

75g icing sugar

Black gel food colouring (I use this one from Hobby Craft)

Halloween Meringue Kisses

How to Make Halloween Meringue Kisses:

Preheat oven to 100ºc. prepare a large baking tray with baking paper.

Turn a piping bag inside out and add stripes of black food colouring. Turn back the right way and add a large nozzle.

Whisk the egg whites until they form stiff peaks.

Gradually add both the sugars, until the mixture is glossy and forms stiff peaks.

Put the mixture into your piping bag and pipe out small amounts of the mixture to make the kisses.

Bake in the oven for 1 hour.

These are best kept in an airtight container, until you are ready to eat them.

Halloween Meringue Kisses

Let me know if you give these Halloween meringue kisses a try. Obviously you can make them in different colours for different occasions. I’m looking forward to trying some Christmas colours and some cute pastels in the spring.

Halloween Meringue Kisses

For more recipes check out my Baking section.

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Last week I wrote a post for the Laura Ashley blog, all about getting cosy and ready for Autumn entertaining. I absolutely love their Autumn themed range, it has everything from cute fox mugs to leaf shaped coasters to really get you in the mood for snuggling up with warm treats as the nights draw in.

Autumn Home wareOne of my favourite things throughout the year are delicious hot drinks like tea and coffee, and I know I’ll be using my fox mugs a lot over the coming months.

Autumn Home wareFor my Laura Ashley post I created a spiced apple juice recipe. This is a lovely warming drink for cold days and the recipe can also be used for a spiced cider.

Autumn Home wareThe pumpkin soup bowl is perfect for not only a lovely warming bowl of soup, but I thought it worked really well as a mini punch bowl for my spiced apple juice.

Autumn Home wareI also used it too store this lovely autumnal pot pourri. This has a gorgeous spice and orange scent and contains lots of pretty things in colours that really capture the season. Alongside the autumn burnt amber and orange scented candle, my house was smelling all spicy and warm in no time.

Autumn Home wareOne of my favourite autumn treats would have to be toffee apples. they are such a traditional classic and no bonfire night celebration would be complete with out one. I’ve also shared my Toffee apple recipe on the Laura Ashley blog.

Autumn Home wareThese are all the things I used to create these gorgeous pictures:

Autumn Home ware

Top Row: Autumn Wreath – Pumpkin Soup Bowl – Leaf Coasters

Middle Row: Leaf PlacematsAutumn CandlePumpkin Pie Dish

Bottom Row: Fox MugAutumn Tea TowelsPot Pourri

Autumn Home wareWhat are your favourite things about autumn? Which are your favourite pieces from the Laura Ashley range?

*Thank you to Laura Ashley for sending me all the lovely things I used to create these blog posts. All opinions as always are my own. 

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Baking with floral flavours is always something that has intrigued me. I’ve tried edible flowers a few times and like flavours like Parma Violets and Rose flavoured Turkish delight. Until a few months ago I’d never really tried it in my own recipes. After a bit of research and just seeing what I could pick up at the supermarket I created this beautiful rose water cake.

Rose Water Cake RecipeI managed to find everything I needed in Waitrose, as they sell the edible rose petals. You could also get these online.

Rose Water Cake Recipe

You will need: 

For the cake 

4 eggs 

220g caster sugar 

220g self raising flour 

220g butter 

2 tsp baking powder 

Rose Water Cake RecipeFor the filling 

170g icing sugar 

120g butter 

1 tbsp rose water 

Pink gel food colouring 

Rose Water Cake RecipeFor the icing 

220g Icing sugar 

2 tbsp warm water 

1 tbsp rosewater 

Pink gel food colouring 

To decorate 

Edible rose petals 

Rose decoration 

Rose Water Cake RecipeHow to make: 

Preheat oven to 180ºc and grease an 8″ cake tin. 

Add all the cake ingredients to a bowl and mix quickly until fully combined, I’d recommend using a stand or hand mixer. 

Pour into the cake tin and bake for around 30 minutes until fully cooked and golden brown. Cool on a wire rack. 

Once cooled cut through the middle into two pieces ready to fill. 

For the filling: Sift the icing sugar into a bowl with the butter and mix until fully combined. Add the colour until the mixture becomes pale pink. Pipe onto the bottom section of the cake and then add the top to make a sandwich.  

For the icing: Sift the icing sugar into a bowl and slowly add the water a little at a time until you get the required consistency. Add a little colour at a time until the icing is rose pink. Pour over the cake allowing it to spread to the edges. 

Sprinkle with rose petals and add a flower decoration. 

Rose Water Cake RecipeI hope some of you give this a go. If you make it, please send me a pic as I love to see! This recipe also appeared in Vintage Life Magazine. Check out my Baking section for lots more recipes.

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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.

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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.

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