Last week on a sunny Thursday afternoon I headed to Camden for an afternoon tea at the gorgeous York and Albany. The tea was hosted by Johnny Loves Rosie, a premium jewellery and accessories brand. I was joined by several other fantastic bloggers and it was absolutely lovely getting to know everyone, while checking out all the pretty things.

Johnny Loves Rosie Blogger LunchWhen I arrived the tables were beautifully set out with displays of the latest collection of jewellery as well as lovely personalised gifts for us, including a monogrammed clutch bag and little initial necklaces.

Johnny Loves Rosie Blogger Event

Johnny Loves Rosie Monogram BagThe latest collection is filled with lovely sparkly statement pieces, as well as more modern on trend items. They have also launched a bridal range which includes hair pieces, corsages as well as beautiful jewellery for your big day. I particularly liked the hair accessories and I have my eye on quite a few of them for the summer.

Johnny Loves Rosie Corsage

Johnny Loves Rosie Earrings

Johnny Loves Rosie Necklace

Johnny Loves Rosie Statement EarringsThe afternoon tea itself was absolutely delicious and included a cream tea, as well as a delicious selection of mini open sandwiches and cakes.

York and Albany Scones

York and Albany Smoked Salmon

York and Albany Lemon CakeThe whole event was absolutely lovely and I really enjoyed looking through some of the beautiful accessories and I’ve spotted lots of things that I’d like to add to my collection over the next few months. If you’re looking for the perfect accessory for a wedding, festival or just a treat for yourself I’d definitely recommend taking a look at the Johnny Loves Rosie website.

Today I’m sharing a recipe for a cake I made back in the summer. I’ve cooking with treacle and syrup quite a bit recently and I really like the results. This cake is nice and heavy and goes down a treat with a cup of tea in the autumn.

black-treacle-cake-from-a-1950s-recipeYou will need:

  • 250g plain flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp mixed spice
  • 1/3 tsp bicarbonate of soda
  • 125g butter
  • 60g sugar
  • 3 tbsp black treacle
  • 2 tbsp golden syrup
  • 6 tbsp milk

black-treacle-cake-recipeHow to Make:

  1. Preheat oven to 180ºC and prepare a 6 inch cake tin.
  2. Sieve all the dry ingredients together in a large mixing bowl.
  3. Rub the butter into the mixture
  4. Add the sugar to the mixture and mix it in.
  5. Melt the treacle and syrup together in a saucepan on a low heat. Add to the mixture.
  6. Add the milk to the mixture and stir until all ingredients are thoroughly mixed.
  7. Pour the mixture into the tin and level out.
  8. Bake in the middle of the oven for 1 1/2 to 1 3/4 hours
  9. Once baked, leave in the tin for 10 minutes before turning out ad cooling on a wire rack.

lyles-black-treacle-treacle-cake-recipeI slightly over cooked mine, most because I got distracted and didn’t take it out of the oven in time, but it still tasted really lovely. I’m looking forward to giving it a go again and seeing if I can get it perfect.

vintage-black-treacle-cake-recipeIf you try this, or any of my other recipes please send me pictures as I’d love to see. Don’t forget that I’m also writing about food for Vintage Life magazine, which you can pick up online here.

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Chocolate Coconut Cakes from a 1930s Recipe

Today I have another fantastic vintage recipe to share with you. This one came out absolutely perfect on the first attempt and tastes absolutely amazing. I like this one because it’s quite unusual while still containing ingredients that can be bought from any supermarket. The coconut is a great addition to this yummy chocolate cake and I hope you enjoy making these as much as I did.

Vintage Chocolate Coconut Cakes

I got this recipe from a recipe book which was published in 1930. The Bestway Cookery Gift Book is full of amazing recipes including lots of easy to make baking recipes, I’ve tried loads of things from the book and some work better than others! This recipe didn’t need changing at all, I’ve just converted the measurements and temperatures into modern ones.

Bestway Cookery Gift Book

1930s Recipe Book Chocolate Coconut CakesYou will need:

55g Cocoa Powder

225g Plain Flour

1tsp Baking Powder

170g Caster Sugar

115g Margarine (I use Stork)

55g Desiccated Coconut

1 Egg

Vanilla Essence

Milk

Chocolate Coconut Cakes Vintage Recipe

How to make:

1. Pre-heat oven to 200 degrees. Line a muffin tray with 12 cases.

2. Sieve flour, cocoa and baking powder and coconut and mix together. Place to one side.

3. Beat the sugar and margarine to a cream.

4. Add the egg and stir in quickly.

5. Beat the mixture for a few minutes.

6. Stir in the dry ingredients and add a little milk to loosen the mixture if required. I left mine as quite a stiff dough.

7. Mix in a few drops of vanilla extract.

8. Spoon into cake cases. (I used an ice-cream scoop as the mixture is quite stiff and keeps it’s shape a fair amount while baking so this helps to create the rounded shape). The cases should be 2/3 full.

9. Bake for 15 to 20 mins

Choco Coconut Cakes

Coconut Chocolate Cake Recipe

Please let me know if you try this recipe, I love it when you send me pictures of my recipes so keep them coming!

Chocolate Coconut Cake Recipe

Halloween Cupcakes 1

A couple of weeks ago I made some halloween themed cupcakes for the girls school disco. I only had a couple of hours to gather ingredients and throw them together, so I thought they’d be a great last minute idea for Halloween. They’re perfect if you want to take something to a party or just for something to do with the kids over half term.

Halloween Cupcakes 2

I used a really basic chocolate fairy cake mix and decorated them using decorations I picked up in Waitrose.

Halloween Cupcakes 5

Halloween Cupcakes 6

To make the chocolate cakes you will need…

Fairy cake cases

170g unsalted butter at room temperature

170g caster sugar

3 eggs lightly beaten

120g self raising flour

a pinch of salt

50g cocoa powder

For the icing… (I don’t use specific amounts, I just mix as I go)

Water

Icing sugar

Orange gel food colouring

Halloween Cupcakes 3

How to make the fairy cakes…

1. Preheat your oven to 170 degrees (fan)

2. Line a tray with 24 fairy cake cases. (I used quite small cases so you may not need this many)

3. Mix the butter and sugar together until smooth and creamy.

4. Mix the eggs gradually into the mixture.

5. Sift in the flour, cocoa powder and salt and fold into the mixture.

6. Divide the mixture between the cake cases, they should be filled to just over half way. May sure the mixture is flat in the cases as this will make the icing easier.

7. Place in the oven for about 10 minutes until slightly golden.

8. Meanwhile mix some icing sugar with a little orange food colouring and water until you have a good consistency.

9. Allow the cakes to cool on a wire rack before adding a generous helping of icing and adding your decorations.

Halloween Cupcakes 4

If you’d like an even quicker easier option I also made these cakes using melted chocolate, Rice Crispies which I decorated with chocolate decorations and sprinkles.

Halloween Cupcakes 7

Halloween Cupcakes 8

Today I’m sharing a recipe I created for this absolutely gorgeous cake, and it’s surprisingly easy. It would be perfect for a quirky afternoon tea or for a birthday cake and it tastes completely delicious.

You Will Need:

200g caster sugar

200g butter

200g self raising flour

1tsp baking powder

4 eggs

2tbsp milk

Assorted gel food colouring. I used red, pink, orange, yellow, green, blue and purple

Instructions:

Pre heat oven to 180 degrees.

Mix all the ingredients until smooth.

Divide the mixture into 7 bowls.

Add a little food colouring to each bowl of mixture, until you are happy with each colour.

Place in a well greased cake case, I used a silicone one.

You will need to carefully add the mixture in thin layers.

Place in the centre of the oven for around 40 minutes or until lightly browned and cooked all the way through.

To Make The Icing:

You will need:

200g Icing Sugar

100g Butter

2 tbsp milk

Hundreds and Thousands

How to ice the cake:

Mix the icing ingredients together until you are happy with the consistency. I use an electric mixer.

Trim the top of the cake so that it is completely flat.

Apply a thin layer of icing with a spatular all over the cake.

Then apply another layer and smoothen with the spatular.

Sprinkle the hundreds and thousands all over the cake.

Allow to set before serving.

Enjoy with a nice big cup of tea!

Let me know if you give this one a go and how it comes out. xxx