New Baking Bits and Bobs

I recently splurged a little bit on a few new baking items. As you may already know ( if the name of my blog doesn’t give it away) I really enjoy a spot of baking and getting creative in the kitchen. I love browsing all of the cooking and baking items online as well as in the shops, Lakeland has to be my favourite place to do this. I swear I could spend all my whole monthly wage in that shop!

First of all I bought a set of five cake tins from Amazon. I thought it was a good deal, and I really did need a new set. These are brilliant if you are planning on making a tiered cake. They have a removable base which I find makes it easier for removing the cake from the tin. They were cheap and cheerful from Amazon. I did originally buy them for £19.99 however they have since gone up in price slightly.

The next two products are only small, however I feel like the cake tester is a must in any kitchen. I always remember my Gran having one just like the one I purchased. Before getting this handy tool I’d always use a sharp knife to test the centre of the cake to see if it was ready. However I found it tended to take a chunk out of the cake. The cake tested I got it quite slim so I find it’s very discreet doesn’t make a mark on the cake.

I always picked up a bourbon biscuit cookie cutter. Bourbon biscuits are my fiancés favourite, and so I really wanted to have a go making my own at home. I’ll be posting a recipe soon to let you all know how they turned out.

I’m slowly building my own library of cooking and baking books, and I just recently added two new ones to my collection. Of course a GBBO book is a must, and I was so delighted to be gifted this at Christmas. It’s full of gorgeous must try recipes from last years bake off, and also features a few of Mary Berry’s.

One bakery I would love to visit is the Hummingbird Bakery. I love watching vloggers in London going to visit and try all the scrumptious cakes. This is the second of their books that I have and I can’t wait to try out a few bakes from this book as the last were foolproof!




This Christmas it was my turn to be in charge of the desserts. I love doing this for my family, and each year I want to get more creative.

I decided to go for a traditional apple crumble for Christmas Eve, and then a Pavlova for Christmas Day. Truth be told this was my first time ever making Pavlova, but I’m very happy with how it turned out, and even more about how easy it was to make.


  • 4 egg whites
  • 250g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 1 tsp vanilla extract

How to: 

  1. Preheat the oven to 150C, and line a large baking sheet with grease-proof paper. Using a pencil, place a large dinner plate onto the paper and trace the circumference.
  2. Whisk the egg whites with a hand mixer or stand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
  3. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hour, then turn off the heat and let the Pavlova cool completely inside the oven until room temperature.

To top it all off:

I whipped up one large pot of double cream and spooned the mixture onto the centre of the pavlova. I decided to go a little different with the topping and add a mixture of raspberries and blackberries, and add a drizzle of a fruit coulis- I was in Sainsbury’s the night before so I picked up the Mango & Passionfruit Coulis- which surprisingly went really well!

The thing I love about Pavlova is that you can get creative and add a variety of different toppings, and at the end of the day it will still look amazing!



Hello everyone!

I just thought I would write a quick update to let you now that I have started using my Instagram account again for Baking and Bobby Pins. I feel that it is a brilliant platform to share blog posts and discover other bloggers. I’ll also be posting about what I’m up to day to day and lots of coffee/tea/cake photos- sorry in advance!

Please share your Instagram accounts in the comments below and if you’d like please feel free to give me a follow @bakingandbobbypins.




Egg-travagent Shortbread

Happy Easter Weekend everyone!

I got a little creative yesterday in the kitchen after splurging on all things Cadbury and Easter related! I love making tray bakes, and so I thought I would put an Easter twist on the classic Millionaire Shortbread.


Here is what you’ll need: 

Easter chocolates- I used Cream Eggs and Mini Eggs (my favourite!) 

1/2 bar salted butter 

126g shortbread biscuits (You could also choose to make your own shortbread if you like for the base) 

300g milk chocolate 

100g white chocolate 

1 tin condensed milk 

1 tbsp soft brown sugar 




Line a baking tray with grease-proof paper.

Using either a food processor, or a good old rolling pin and plastic bag, break up the shortbread until there are no large chunks.

Melt the butter and mix into the crushed shortbread until well combined, and placed into the baking tray and flatten with a spoon.

To make the caramel, pour the condensed milk and brown sugar into a pot over heat, and stir with a wooden spoon constantly until thickened. Pour the caramel over the shortbread and smooth out.

Allow caramel to cool and set before adding the chocolate.

Melt the milk and white chocolate (I use a microwave,  however you can use a bowl over boiling water), and pour over the caramel layer.

Next up is the fun part! Before the chocolate is set, drop a couple of hand fulls of Mini Eggs over the chocolate, followed by a few cut up Cream Eggs. Decorate this part however you like!