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.

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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

With Easter only a few days away, I’ve been doing lot’s of Spring making and baking with the girls. One of my favourite Easter makes are these cute little egg nests, and they are super easy too. I love that there’s no actual baking involved and they look so cute and taste really yummy.

You will need –

Mini eggs. We actually used slightly smaller eggs than the usual mini eggs which we picked up in Tesco.

Cooking Chocolate. We used two bars to make 10 nests.

Shredded Wheat. This needs to be crumbled.

Easter Chicks. These can be picked up in most craft shops and supermarkets at Easter time.

How to Make:

Crumble up your shredded wheat, then melt your chocolate. This can be done in the microwave, do it in short bursts and stir until it is completely melted. Or melt in a Pirex jug or bowl over hot water.

Then mix the melted chocolate with the shredded wheat until it is all covered.

You can then start spooning the mixture into silicone cake cases.

Make a small hollow in the centre of the mix so it looks like a little nest.

You can then add a few eggs to the middle of the nest.

Place your nests into the fridge for an hour or so, until completely set.

Once the nests have set, remove them from the silicone cake case and add a little chick.

This is such an easy make and is perfect for doing with toddlers and small children.

Todays home made beauty tutorial will be the last one from me in a little while, as I have lot’s of really exciting things planned for the next few weeks.

These bath bombs smell absolutely yummy and contain lot’s of moisturising cocoa butter to soften the skin. It was fun making something that wasn’t floral scented and my kids absolutely loved having chocolatey baths.

Here are the instructions…

All the ingredients can be bought from the supermarket, eBay or Amazon.

If you want to make more just double the ingredients. I used two lots of mix to make the ones in the video.

As I said this will be my last home made beauty video for a while, but there will be lot’s more vintage and fashion themed videos coming up on my YouTube channel over the next few weeks so make sure you subscribe for those.