Baking Bo

A delicious mini llama cake for my favourite lady in the world. My Mum. Happy Birthday! Ingredients for the cake 50g butter, softened 50g muscovado sugar 50g ripe banana 1 egg 1 tsp vanilla 50g self raising flour 50g pecans, chopped For decorations 25g chocolate spread 125ml double cream 1/2 tsp cocoa powder 1 hard banana chip 1 boiled toffee sweet 1 bourbon biscuit a little melted chocolate Method 1. Preheat the oven. Beat the butter and sugar together until the mixture is very light and creamy. Break the egg into a jug, add the vanilla and beat together with a fork. Gradually add the egg to the creamed butter and sugar mixture. Add the flour and fold in until it's combined. Finally add the mashed banana and nuts. 2. Spoon the mixture into a lined and greased 10cm tin or pan. Bake for 30 minutes. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. 3. Level the top of the cake with a bread knife and then cut

I love this time of year. The cosy jumpers come out of the wardrobe, candles get lit, leaves turn golden and begin to fall. Autumn wouldn't be complete without a firework display... or two! This year I went to my local cricket club on Halloween and my friend Campbell's last night to see wonderful displays of fireworks. I took these cupcakes along to share with everyone as we ooo-ed and ahh-ed. Ingredients for the cakes 150g butter 150g dark muscovado sugar 150g golden syrup 150g black treacle 150ml whole milk 3 eggs 3 tsp ground ginger 3 tsp ground mixed spice 150g self raising flour For the ganache 150g dark chocolate 1 1/2 tbsp golden syrup 1/2 tbsp vanilla extract 150ml double cream For the bonfire decorations 12 marshmallows 75g Mikado 130g orange Matchmakers 50g pretzel sticks Method 1. Preheat the oven to 170. Put the butter, sugar, golden syrup and treacle into a saucepan. Stir over a medium heat until the butter has melted and