A Recipe Blog by BakeKingCakes
Not for the faint hearted. These are the gooey, chunky chocolate chip cookies of your dreams. Well, as long as you’re not a vegetarian! They don’t taste like bacon, or even bacon fat (though if you know what you’re looking for you might be able …
A while ago I was asked to supply some cakes for a local Charity event and delved into my previous recipes and made some Millionaire’s Shortbread and Cherry Bakewell Bake, but then I thought what about something else?… I know, Gingerbread & Fudge Slice… everybody …
This pie is classic American favourite and homemade Pecan Pie is one of the most satisfying recipes of all time. This recipe will make it as easy as possible for you…
I know what you’re probably thinking… pineapple upside down cake? It’s such an old fashioned recipe, who makes that anymore?.. Well, I do!.. I tweaked my original recipe so that everyone can have their own individual cake (instead of a slice from a large traybake, …
This crumbly rich shortbread, with delicious gooey caramel, and chocolate topping make for a moreish mouthful. 10 minutes to make and to top it off it’s a NO BAKE recipe!
With this weeks recipe I take the classic cherry Bakewell tart recipe and make it into a tray bake! A golden layer of shortcrust pastry filled with an almond cake, strawberry jam, and topped with icing and glacé cherries!
Monkey Bread, also known as puzzle bread, pull-apart bread, or, as we like to think of it, “get in my mouth” bread. Originally this retro american ‘50s recipe is made using the american ‘biscuit dough’, here I have used the UK equivalent – scone dough. …
I know what you’re thinking TOMATO SOUP IN A CAKE??? But, just trust me ok. This is based on a 1950’s recipe, that I’ve update for a more modern palate , which results in a super moist, bright orange cake/loaf that tastes similar to Carrot …
A delicious Biscoff based cheesecake, with an apple suprise to it and to add to it all… it’s a no-bake recipe.
This is based on a recipe that has been doing the rounds on social media recently, that I thought I’d give a try. Originally a recipe from 1932, I have played around with the ingredients to bring it to the modern bake era and added …