Maltesers and Baileys Chocolate Layer Cake #GBBOFinal #GBBOBloggers2017

Maltesers and Baileys Chocolate Layer Cake #GBBOFinal #GBBOBloggers2017

This indulgent, grown up Maltesers and Baileys Chocolate Layer Cake has someday delicious layers of naughty but niceness!
Maltesers and Baileys Chocolate Layer Cake

This glorious Maltesers and Baileys Chocolate Layer Cake is easy to make, albeit a little time consuming when layering it, and definitely has a wow! factor. I feel that it is a showstopper, which is just as well as tonights Great British Bake Off final was all about show stopping bakes. OK ok so this is not an Entremet Mousse Cake but it is a layer cake nonetheless.

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Maltesers & Baileys Biscotti (#GBBO Bloggers 2015)

Maltesers & Baileys Biscotti (#GBBO Bloggers 2015)

maltesers and baileys biscotti

Whenever I hear that it is biscuit week on the Great British Bake Off, I always dread it because I am not very good at baking biscuits. Cookies I can make , but biscuits are not my strong point. So when I discovered that for week 2 of the show, for biscuit week, the themes were either biscotti, arlettes or a 3D biscuit box which had to contain more biscuits, I decided that biscotti would be my bake off choice.

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Baileys & White Chocolate Cream Pops

Baileys & White Chocolate Cream Pops

I came across a recipe recently for Lemon & White Chocolate Creams using limoncello which sounded really delicious but seeing as though I had all of the ingredients to make these except for a lemon and some limoncello, it was not likely that I would be able to try them!! However,……… all was not lost because I did have some Baileys and figured that substituting one alcoholic flavour for another would work. I also thought that to make my creams a little bit different I would put them on a stick and make them into cream pops! (which is optional of course, you could just make them without a stick and call them ‘creams’ ).

Hence my Baileys & White Chocolate Cream Pops were created and very nice they were too. I had actually intended decorating them with some grated milk chocolate, but I did not  have any to hand so after searching through my cupboard I found some leftover edible silver shimmer and used that instead!! However, you could use anything you feel would work or of course leave them plain.


Recipe type: desserts
Serves: 10
  • 300g white chocolate
  • 2 tbsp double cream
  • 2 tbsp Baileys
  • 55g unsalted butter
  • topping of your choice eg. grated chocolate or edible silver shimmer as I did
  • cake pop sticks (optional)
  1. gently melt the 200g of the white chocolate and the double cream together
  2. remove from the heat and whisk in the butter until the mixture thickens - about 3-4 minutes
  3. line an airtight tub with greaseproof paper, and pour in the mixture and chill in the fridge over night
  4. When ready, remove from the fridge and using a tsp remove spoonfuls and shape into balls - you need to work quickly and carefully as the mixture warms up in your hands
  5. Re- line your tub with more greaseproof paper
  6. place the balls on to the paper and insert a cake pop stick
  7. Return to the freezer to harden and set
  8. After at least an hour, melt the remaining 100g of white chocolate and dust some greaseproof paper with your choice of decorations for the top of them and placd this on top of a plate
  9. Then remove the creams from the freezer and quickly coat in the chocolate and place upside down onto the coated greaseproof paper
  10. Return to the fridge to set for at least an hour
  11. Then they are ready to eat - please note though that they need to be kept cool




These are a bit lovely to be honest and quite boozy and very moreish!!  They would make a lovely gift (probably stickless and presented in a pretty gift box though for that), or served at a party as a treat! Perfect to pop in your mouth!

Easy to make and not that expensive either – why not give them ago?

This recipe is based on Lemon & White Chocolate Creams taken from Cupcakes & Cocktails by Paragon Books


I was sent a copy of the book for the purpose of a review. 

Tasty Tuesdays on


Choux Buns with a Baileys, Malteser & White Chocolate Mousse (GBBO #7)

Welcome to week 7 of the Great Bloggers Baker Off which means that tonight saw the 7th episode of the GBBO.

This week it was all about pastry – suet puddings, choux pastry and puff pastry!
I thought the suet pudidngs all looked amazing and it is just not something I would make ….. but I might now! I felt for Christine in the choux round as her troubles with the choux pastry were the same as I experienced (more on this below!). And I am thinking that maybe one day I will make my own puff pastry …………. but until then the ready made will do lol!

So onto my efforts. I decided to go with choux buns because I *thought* I could make choux pastry successfully. This is because as a child / teen I had a childrens cookbook where a recipe for profiteroles was featured and at the tender age of say 12 onwards I could make these and they were nice and my family enjoyed them. I used this recipe for many years until one day I must have thrown out this cookbook. Anyway, roll on to this week and I thought I would make some mini choux buns – not as big as regular ones but larger than profiteroles. I also thought I would add a touch of difference and make chocolate choux buns and hence, chocolate choux buns. Let me tell you – after 4 attempts I could not successfuly make chocolate choux pastry – I dont know if it was me, my oven or the cocoa powder but in the end I decided to ditch the cocoa powder and go with regular choux pastry!!

Even so, I was not wowed by my buns but with it being my 5th – yes 5th – attempt and not prepared to waste any more ingredients, I had to go with these ones. They were a little over done  (mainly because my phone rang as I had returned them to the oven for the 2nd time!) and still looked flat BUT they taste fine and once filled with the mousse and decorated with the chocolate I think I have just got away with my buns for this week. JUST!

So may I present my Chocolate Choux Buns filled with a Baileys, Maltesers and White Chocolate Mousse (which do taste good despite appearances!)chouxbunsbadge

5.0 from 6 reviews
Chocolate Choux Buns with a baileys, malteser & white chocolate mousse
Prep time
Cook time
Total time
Recipe type: desserts
Serves: 8
  • *For the choux pastry*
  • 100g strong white plain flour
  • 1 tbsp icing sugar
  • 75g unsalted butter
  • 150ml water
  • pinch of salt
  • 2 eggs
  • *For the mousse*
  • 150ml double cream
  • 75g good quality white chocolate
  • 1½ tsp baileys
  • 35g Maltesers - bashed with a rolling pin to make rustic crumbs
  • *For the chocolate topping*
  • 100g good quality milk chocolate
  • 25g Maltesers - bashed with a rolling pin to make rustic crumbs
  1. *For the choux pastry*
  2. pre-heat the oven to 200oC / 180oC (fan)
  3. Place the water, butter and salt in a saucepan and place on a moderate heat and let them all melt. As the mixture starts to bubble as it comes to the boil very quickly and the sifted flour and icing sugar and beat well
  4. Return to a low heat and mix/cook for a minute or two until the batter leaves the sides to make a smooth and glossy ball of dough
  5. Remove the heat and allow to cool for 5 minutes
  6. Then add the egg bit by bit - beating the dough thoroughly until it resembles a shiney paste which isnt too runny or stiuff - but will dro- off the spoon slowly. (You may not need all the egg )
  7. On a large baking tray, add some baking parchment and place dessert spoon sized balls of dough on to the paper spaced out quite well in case they spread
  8. Cook for 15- 20 mins approx
  9. Remove from the oven , make a hole in the side of each bun with a sharp knife to release the steam, and return for another couple or minutes to ensure the buns are crisp and cooked right through
  10. Remove from the oven and allow to cool completely.
  11. *to make the mousse*
  12. place the chocolate in a bowl over a saucepan of hot water on a low heat and gently melt the chocolate stirring occassionaly. Once melted leave to one side
  13. Place ½ the double cream into a saucepan and heat until steaming hot but do not boil. Remove from the heat and stir in the Baileys liquour
  14. Leave to cool until the cream and the melted chocolate are the same temperature
  15. Then pour the cream and Baileys into the chocolate and beat well with an electric hand whisk until it makes a creamy sauce.
  16. Pour the remaining cream into a bowl and whisk until soft peaks form
  17. Then add the chocolate cream and beat just to combine the two creams together
  18. Cover with cling film and place in the fridge until needed
  19. *to make the chocolate topping*
  20. melt the milk chocolate in a bowl over a saucepan of hot water on a low heat and gently melt the chocolate stirring occassionaly.
  21. *to assemble the choux buns*
  22. Remove the mousse from the fridge and fold in the 35g of crushed Maltesers
  23. Cut the buns in half and coat each top with the melted milk chocolate and leave to cool
  24. To the bun bottoms add a generous amount of the mousse to each one
  25. Add the tops and decorate each one with the crushed Maltesers
  26. Keep in the fridge in an air tight container - best eaten on the day they are made


Now it is your turn to show us your bakes !!

Get ready, on your blogs……….annnnnnd BAKE!!

mummy mishaps

**RULES** **all recipes must be a new post and not an old one linked up **all recipes must fit the themes set by that week’s Great British Bake Off episode **all entries must carry the GBBO badge (designed by Annie – thank you) **all entries must also carry a link to Helen and myself please and **all entries must be linked up on either mine or Helen Hollywood’s blog by 8pm each Sunday night (click on our GBBO badges to find the linky posts) >>To co-incide with the linky and TV show finale, Helen Hollywood and myself, Jenny Berry, will be hosting a fabulous give away with some baking goodies. We hope the bloggers who take part in the begining will still be around to be entered into this!! One condition to be entered into the prize draw at the end of the linky (and TV show) is that each blogger must ensure they have linked up at least 6 GBBO blog posts – we want committment people!!! It will be a great prize too – it honestly is ! <<


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Link up your recipe of the week

Oreo & Baileys Chocolate Petits Fours (GBBO #week 3)

Oreo & Baileys Chocolate Petits Fours (GBBO #week 3)

So it is week 3 of the Great British Bake Off which means it is the third week of our Great Bloggers Bake Off!!! I was completely taken aback by the entries to the second linky – 40 in total which is amazing and all the bakes were so fantastic too. I love how everyone is continuing to challenge themselves and produce some outstanding bakes *pats everyone on the back*

Our second Star Baker was Bluebird Sunshine for her basic breadsticks and crispbreads – well done to her 🙂

So tonight’s show was all about Trifles, Floating Islands and Petits Fours which means that these are the themes for week 3 of the Great Bloggers Bake Off too.

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