Dark Cake Trends 2016

Dark Cake Trends 2016, fashions come and go but when it comes to baking 2016 is all about the dark and mysterious, the rich and decadent. Here are some of our favourites for our little corner of North Norfolk for the up and coming year, it’s darkly fascinating.BlackCherry

When you think of cake for weddings, birthdays or other celebrations a dark cake maybe isn’t neccesarily a first thought. Maybe nice old chocolate cake might hit the spot, but move over Mr Hum Drum Chocolate cake, reveal centre stage a rich dark fudgey chocolate cake made with a hint of coffee, or a delectable Guinness cake resplendent with a dreamy cream cheese topping. More often than not my special celebration orders are requests for my gingerbread cake and cinnamon frosting which has been a favourite for the past couple of years, along with new pal Salted Caramel and its glorious cascade of molten caramel with crunches of sea salt.  They’re partnering up on some occasions too – nothing says we’re having a party like calorific abandonment and pure cakery hedonism!!

sweetie cake

To whet the appetite we have firstly have a couple of cupcakes and big cakes after my own heart, we’ve added caramel popcorn, halved Maltesers, crunchie bars, fudge and other sweet treats with a good glug of caramel on a caramel cake and matching buttercream.


Smartened up these topped cakes can be simply stunning with some precise dribbling and piping, crowned with buttery crumble on a sticky toffee inspired cake.


A meeting in the middle from the naked cake fascination that still holds true and cake tables is a pudding cake.  Think of your favourite comfort puds and pile ’em up with Chantilly cream and beautifully shiny toffee sauce.  something for everyone, it’s a sure-fire winner!


If there are no allergy sufferers amongst your number (of which we could cater for undoubtedly) there’s a rather smashing peanut thing going on out there. Peanutty hot drinks have been hitting the shops and Reese’s Peanut Cups are over here and have no fear. We love ’em.  Perfect for your fellow nut lovers out there.


More dark and brooding naked cakes, there’s plenty for everyone to whet all appetites.


If cultured and swish is favoured how about this immaculate black fondant covered cake with our favourite gold leaf technique on the base cake, simply stunning.  Evergreens compliment the black and gold to perfection. Adorable.


Still comfortably in its groove is the faithful naked cake of 2014/15.  It’s a look that’s still going strong as a tall, dark silhouette adorned with seasonal fruits and blooms.

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If these or any of the other cakes on our site or blog have captured you imagination contact us on 07932 874576 or email us on

 Winner of Kirstie’s Handmade Christmas 2015 ‘Gingerbread Lighthouse’ as_seen_on


Most Curious, Most Fantastical

Image:Esther Ling Photography at Most Curious Wedding Fair – St Andrews Norwich 8th Feb 2015

Last weekend I had the most distinct pleasure of meeting some new folks who are newly and entirely focused on planning their Wedding.   Chiefly planning cakes if they were in front of me! Armed with notepads,  brain clouds and Pintrest boards, amazing ideas and creative quirks…tall cakes, small cakes and everything thing in between.  The one that stole the show for us was our midnight ‘Eureka!’ moment.

In a deep dark cosy slumber one night a cheeky little buttercream number formed in a little dream bubble – after a mad little scribbly doodle the idea grew in the morning light into a barrel of gingerbread and lemon sponge layer massaged with softly scented vanilla pod screed buttercream, adorned with a heady concoction of embedded freshly pressed herbs.

The breadth of imagination from the to-be-marrieds by providing the canvas of cake was sweetly staggering, so we are offering a bashful thank you to all those who subscribed to one of Buns dreams.  Literally.  One of our favourites has to be a couple who have one of the grandads is making a copper tandem bicycle to prop against the cake – like the riders have just hopped off into the herbs meadow for a breather.. We are adorning cakes  with bunting, flags, fruit and flowers.  Barrel cakes are being given the fusion treatment – chocolate fudge base layers with gingerbread and cream cheese centres with lush lemon sponge and lemon curd at the top.  Totally funky and tongue twisting – why not make your day more memorable with an element of Curious?

Picture: Sea Haze Photography at Most Curious Wedding Fair – St Andrews Norwich 8th Feb 2015

Another quirk of the day was sampling gingerbread cake with a fresh zesty cream cheese swirl,  instead of the usual fayre of a fresh strawberry Victoria sponge or indulgent fudgey chocolate cake.  Ginger’s where it’s at for Buns’, as a self-confessed ginger nut I love gingerbread with all my bakers heart.  It’s warming, comforting and has an intoxicating aroma when baking.

As a seasonal nod to Pancake Day on February 17th this year I’m going to be making a batch of these beauties from The Telegraph with my small boys and big one this year.

Gingerbread pancakes with stem ginger syrup recipe

Gingerbread pancakes


220g/8oz plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
75g/3oz soft light brown sugar
3 tsp ground ginger
1 tsp cinnamon
½ tsp ground allspice
1 tsp ground nutmeg
4 eggs, separated
600ml/1 pint buttermilk
50g/2oz melted butter, plus extra to fry

Stem ginger syrup
75g/3oz stem ginger, finely chopped, plus 100ml/3½fl oz ginger syrup
Zest of 1 lemon
3 tbsp runny honey
Zest of 1 orange

 Whipped cream, to serve

Make the syrup first. Place all the ingredients in a small saucepan with 2 tbsp water and bring to a gentle simmer for a couple of minutes. Take off the heat to infuse and keep warm.

To make the pancakes, sift the flour, baking powder, bicarbonate of soda, sugar, spices and a pinch of salt into a large mixing bowl. Mix together the egg yolks, buttermilk and melted butter and stir into the flour mixture until the batter is thick and smooth, but don’t overmix.

In a separate clean bowl, whisk the egg whites until stiff. Carefully fold the egg whites into the batter until just incorporated.

Place a large frying pan over a medium heat and brush lightly with melted butter. Drop two or three large dollops of batter into the pan to make pancakes about 8cm/3in across. When bubbles appear on the surface (after about two to three minutes), flip the pancakes over and cook on the other side until browned.

Transfer to plates and spoon over the warmed syrup before serving with a dollop of whipped cream.  Cwoooor – what’s not to love?  Who’s in!

Staying with my love a little longer (well, it is nearly Valentines day)..

How about a homemade Ginger liquor?

Featured in Serious Eats This homemade ginger liqueur tastes so elegant that folks will not believe you made it yourself.  The steeping time is very short, so this is a perfect DIY holiday gift…if you can bear to part with some.

Peeling ginger with a spoon allows you to navigate the curves and bumps more easily than using a peeler. Store as you would any liqueur—no refrigeration is required. This should keep for a year, but if it develops off flavors or a cloudy appearance, discard it.  (If you can keep it longer than a few months you’re doing better than us!)

DIY Ginger Liqueur


  • 2 ounces ginger root
  • 1 vanilla bean
  • 1 cup sugar
  • 1 1/2 cups water
  • 1 orange
  • 1 1/2 cups brandy
Peel the ginger and cut it into thin slices. Split the vanilla bean in half lengthwise.
Bring the ginger, vanilla, sugar, and water to a boil. Reduce heat to medium-low and simmer until ginger is soft—about 20 minutes. Let the syrup cool. Do not strain yet.
Zest the orange and place the zest only in a sealable glass container along with the syrup and brandy. Seal and shake, then let this mixture steep for one day.
After one day, remove the vanilla bean and let the mixture steep for an additional day.
Strain mixture through a coffee filter into your bottle or jar for storage. Let it sit for one more day before using to let flavours mellow.’
I hope you all have a great weekend, Valentines day and Pancake Day x x