Sky Blue Chocolate Cake

“Whoever said blue was just for boys, was wrong.”

A cake I wish I could swim in.. well it wouldn’t be a first I guess, but it’s mostly due to the dreamy azure shade of blue that  reminds me of a warm tropical ocean.

Okay enough of the romantic metaphors..

I whipped up this dark chocolate cake at 10.30pm the night before my mum’s birthday and frosted it whilst she was at work on the day. A little last minute due to a busy week, but how could I not bake her a birthday cake! She asked for a chocolate cake and said she fancied a teal or turquoise shade of buttercream.. a brief I ran with! I really hope she enjoyed the finished product. I loved the expression on her face as she walked in from work to find a table full of presents she never expected, and even two bunches of flowers from Dad, whilst my little sister and I sprung up from our hiding place behind the table and shouted ‘Happy Birthday!!!’

I adore the contrast between the rich chocolate-brown and the fresh bright shades of blue. The type of colour scheme you would find in the brochure of a luxury interior designer. I had attempted to create an ombre effect with the different shades of blue, like that of the gorgeous Sweetapolita, but was a little disappointed as I soon realised that my cake was not tall enough at the side to create the full effect, and even more that my colours were not distinctly different enough, and they really did just blend into one. Although hopefully you can notice a light change in tone in the first photo, and appreciate my feeble effort. However, this is a technique I shall most definitely try and master next time, perhaps with pink or purple! Hmm.. imagining a cake already!

For this yummy cake I used my new favourite birthday cake recipe, the super easy One Bowl Dark Chocolate Cake from Sweetapolita, and frosted it with my classic Vanilla Buttercream.

These two weeks spell birthday season, with first my mum’s and then mine within a week of each other. This calls for much cake, presents and our usual girly shopping trip. It’s a time that is also of course, the time to head back to school, and this year for me, it means a whole new school and a whole new beginning…

I am excited, and of course a little nervous. I start a school which over a year ago I would never have though of attending, one which I had stroked off in my head for a number of different reasons. Yet after actually visiting the school,      the warmth and welcome I felt drew me in, and I suddenly had a complete U-turn. I knew that this was where I wanted to go for Sixth-Form. Now  a year later, after thankfully being offered a place, I start my first day tomorrow!

I purposefully and bravely I guess, decided to go the opposite direction to all my friends. And I mean ALL. There is one other guy from my previous school joining me, and that is it. I knew for a while that I wanted to find my own way, break off from the crowd of old familiar faces, meet new people and find a change of scenery. Yes, of course I will miss my old friends, and I am most definitely not waving goodbye to my closest girlfriends, but I am excited at the prospect of new starts and new things ahead.

Butterflies will fill my stomach, I am certain, as I walk through the door to a crowd of strangers, who all know each other, but not me. Yet I have confidence that everything will be fine.. I’ve done something much more scary!

Last summer I stepped on a bus at 4.30 in the morning, with a bunch of new people I had never met, bound for an international conference in Canada, where I would have to meet another 200 new people from all corners of the world. Scary biscuits! Yet this was one of the most exciting, memorable, amazing experiences of my life! You know why? I learnt that underneath it all, we’re all the same. We all have the same fears, the same worries and more things in common than we can imagine. I met a girl from New York who seemed to be like my long lost sister, and we became inseparable. Crazy right?

So although it will be tough for the first few days, and even weeks, I know that things will be alright, and I’m excited for my future at this new school!

Oh, but lastly, I have some sad news..  As I am now going back to school, and the world of studying, exams and homework, the cupcakes might not just be so frequent, nor the cakes or bakes. But I promise, in the sweet name of macarons, that I will try my best to keep you all updated with all that I learn and get up to, in and out of the baking bowl in these coming months.

Once again, thank you for taking this journey with me.

Amy xox

Dark Chocolate and Raspberry Buttercream Cake


A decidedly grown up cake. Raspberry buttercream layered between sticky, sweet chocolate cake, and covered in a deep dark chocolate ganache? The perfect cake to say Happy Birthday to my lovely Dad.

On a rare break from watching the Olympics, yes I am engrossed, and spend every moment I can soaking up all the action.. I baked this delicious cake for the main man in my life. Daddy! He adores a big bowl of fresh raspberries and cream when he comes home from work, so I knew his cake needed to have raspberries in it somehow. Paired with his love of chocolate, and I knew it called for only one thing. This yummy recipe from Sweetapolita. I played about with it a little, especially the buttercream, but I hope I did it justice. She was so kind to reply to me on Twitter when I tweeted her a photo of it! I was thrilled, and it definitely made my day.

This is by no means a perfectly executed cake, it’s a little rough around the edges I know. But I feel that’s part of its charm, it’s approachable, and it certainly makes up for it when you take a huge bite! Yum!


August have arrived, and that means only one thing.. the holidays are half way over and the new term of September looms even closer. Right now I don’t really want to dwell on that thought as I am perfectly happy where I am right now, and loving every minute of the time I have to relax and enjoy summer. At the beginning of every holidays, I always draw up an imaginary list of all the things I would like to have done, or feel I should have completed by the end of summer. Things I will look back on and remember, make it stand out, make me feel it has been a memorable summer. I never manage to complete that imaginary list, and yet I never feel that the summer has been wasted.Yes it may have flown by, far too fast for my liking, but so far I still have very fond memories of all my summers. Perhaps the need to feel I have achieved something, or done something out of the ordinary overrides the simple need to relax, unwind and enjoy a peaceful vacation.

We all sat together as a family, (a rare occasion) and enjoyed this 3 layer delight. Dad’s first exclamation of “Mmmm!” was enough to convince me it was all worth it and it had been a success. The sharpness of the raspberry takes away a little of the ultra sweetness of the buttercream, whilst the rich dark chocolate on top makes an amazing partner for the fresh raspberries and moist chocolate cake. An all-round crowd pleaser.

I wouldn’t want to take any credit for this delicious recipe, and to be perfectly honest when it comes to the buttercream I can’t remember the exact recipe I must have used in the end, as I played around with the flavour and texture for so long! (I have began to bake by instinct now I reckon) and also, I forgot to add the vanilla extract into the cake, oops! So if you would like to make your own Chocolate and Raspberry masterpiece, then please head on over to Sweetapolita, and give it a try:

Dark Chocolate Cake

Swiss Meringue Buttercream  

(though as I mentioned, I didn’t like the texture of how mine turned out, and added icing sugar and whipped until it was more like regular buttercream.)

Dark Chocolate Ganache 

This turned out PERFECT! Give it try!

Once again, thank you so much for stopping by Snazzy Biscuits, your continued comments and support means the world, and I can’t wait to share more yummy bakes with you!

Amy x


Raspberry Cupcakes with Vanilla Buttercream

First off, I must warn you.. these cupcakes are exceedingly delicious

Tangy, tart raspberry and creamy sweet vanilla? A match made in heaven I’d say! These cupcakes were the only way I could think of combatting the dark greys clouds and howling winds that were making today feel a lot more like winter than the start of summer! Typical Northern Ireland weather really. The power cut out for 3 solid hours, which meant me and the little sis cuddled up and read… the perfect way to pass the time, no electricity required.

I really was surprised at how scrumptious these were, (blowing my own trumpet, I know) , but I rarely am amazed by something I’ve made myself, I’m so often in awe of other’s gorgeous bakes.

They were relatively simple to make, and would be perfect for afternoon tea, a summer party or simple, just because.. They were made extra special with fresh raspberries picked from my Mum’s raspberry patch in our garden, just the day before. There really is nothing like picking a fresh berry and popping it in your mouth, as it squeezes out its bright red juice.

I tried to recreate this wonderful moment, as these beauties also hide a secret. Cut them open and they ooze. Thick, sticky, pink raspberry goodness.. take a look!

Hiding this sticky substance inside does take some patience mind you.. good job I only had 7 cupcakes left by this stage! Though it is most definitely worth it, trust me, you’ll believe me when you try it yourself!

I apologise for using different measurements below, it’s just that these basic recipes I use so often, and one I inherited in one scale and the other in a different, and I simply know them in each their own way. If its not broke don’t fix it right?

Raspberry Cupcakes

*inspired by recipe from The Primrose Bakery book

125g butter, softened

150g self raising flour

125g sugar

2 eggs

2tbsp milk

1tsp vanilla extract

3 tbsp good quality raspberry jam (I used a mixture of mashed up fresh raspberries and jam)

+ extra for inside of cupcakes

Vanilla Buttercream

3oz butter

80z icing sugar

2tbsp milk

1. Preheat oven to 160oc (fan assisted) and line a 12 hole cupcake tray.

2. Cream butter and sugar together until light and fluffy. Add in eggs, then sieve in flour, and fold in until well combined.

3. Mix in vanilla extract, and slowly add milk, mixing until of a smooth, creamy texture.

4. Fold in raspberry one tbsp at a time so that it is combined, but not completely mixed in. The aim is to have a sort of marbled affect, with streaks of raspberry through the mixture.

5. Divide into cupcake cases, and bake in oven for around 20-25, or until slightly golden on top, and a skewer comes out clean when inserted into cakes.

6. Once cooled, using the end of a spoon or knife, make a small hole in each cupcake, and carefully spoon raspberry mixture into cupcake. Ease the mixture down using end of spoon, and fill till reaches top.

7. Cover in buttercream, and top with a fresh raspberry or decoration of your choice.

Sit back, seize the moment, and savour this cupcake! YUM!

If this is your first encounter with Snazzy Biscuits, then I only hope you have enjoyed your stay, that you now have a little smile on your face and are inspired to go find some raspberries and get baking!

Oh and please drop me a comment, I can’t wait to say hi!

Au revoir,

Amy xxx