I've always been one to get very excited about a royal wedding, and this is the first one since I started blogging so I couldn't not do a post on it could I!? In light of that, I'm sharing with you my recent discovery that will make sure you celebrate in style!


So, lets talk about cake! Recently, I discovered a gorgeous little cake company called BakerDays and they really kindly offered to send me a cake to share with you lovely lot! They're an incredible brand that lets you customise your own cakes - you can add any photos and text that you want and all of the styles are utterly gorgeous!


I got a letterbox cake which, as the name suggests, fits through your letterbox! It's literally the best idea because you don't even need to be in to take delivery! This size is designed to give 3-4 portions, but they also do: cupcakes (12 portions), small (10-12 portions), medium (18-25 portions) and large (40-55 portions), so you can get a cake for anything from a small family party to a huge street party!


My cake has a gorgeous union jack design, with a picture of Harry and Meghan in the middle, and  you literally cannot get more Royal Wedding than that can you! They also do the best range of flavours - including gluten free and dairy free cakes, so there's something for everyone for any occasion as they have designs for over 40 different events! I went for chocolate and it tastes incredible! It's so rich and velvety but not in a really heavy, sickly way!

If you want to order your own cake go to www.bakerdays.com and use the code LOULOVES15 at the checkout for 15% off your order - the code's valid until June 30th! If do order a cake be sure to tag me on Instagram so I can see which style you went for!

So, now you have the best cake for your party, here are some really useful posts I've found with all the essentails:
- Brides
- Best Products
- Real Simple

Thank you so much for reading, I hope you all enjoyed this post, and I'll see you all next week!

Lou Loves x

*This post may contain sponsored/gifted content, but all opinions are my own*

You guys always go mad for my "late minute" posts every year... so this year is last minute diy gifts.

Gooey Cookie Mix
This DIY has been around for quite a few years now but it's still one of my favourites! All you have to do is get the dry ingredients for cookies (I use Tanya Burr's Triple Chocolate Cookies(the link is to an old cringey post so have a read if you want a good laugh!)) and fill a jar with the right quantities. Then write a label with a few instructions of what to add to make the cookies! It's such a simple thing but looks really effective!

Pamper Hamper:
Everyone loves a good pamper at this time of year so what could be more fitting; and you can personalise it as much or as little as you like.

• Wicker Basket (of any size)
• DVD's
• Body Scrub
• Body Lotion
• Bubble Bath
• Bath Bombs or Bubble Bars
• Snacks
• Face Masks
• Cleanser
• Moisturiser
• Candles

Gingerbread Body Scrub:
Leading on from the pampering theme, this gingerbread scrub is perfect for a last minute secret santa (or for putting in you pamper hamper)!

• 1 Cup of Sugar
• 1 Cup of Brown Sugar
• 1/2 Cup of Coconut Oil
• 1/4 Cup of Almond Oil
• 1/2 tsp. of Vanilla Extract
• 1/2 tsp. of Cinnamon
• 1/2 tsp. of All Spics
• 1/2 tsp. of Nutmeg
• A Mason Jar with lid

In a medium size bowl combine all ingredients (apart from oils).Gradually add the oils until it's your desired consistency - you may need more or less than the stated amounts. Scoop all the scrub into the mason jar. Decorate the jar and print out a little label to stick on et voila! How easy was that!

Hot Chocolate Kit:
I love having hot chocolates at this time of year and this kit is the cutest!

• 1 tub of your favourite hot chocolate
• A cute mug
• Marshmallows
• Candy cane (optional)
• Wicker basket.

In the basket put the mug and the hot chocolate. Wrap some marshmallows in cellophane and put them in the top of the mug and slot the candy cane over the side of the mug. If you want you can wrap the whole thing in cellophane as well!

Thank you all so much for reading, I hope you all enjoyed this post and I'll see you tomorrow,

Love Lou
xxxx

A recipe that combines two classic Christmas flavours - what could be better?

Ingredients - makes 48:
225g butter, softened
200g caster sugar
100g dark brown soft sugar
1 egg
1 teaspoon orange zest
2 tablespoons orange juice
300g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
225g chopped cranberries
60g chopped walnuts (optional)
1/2 teaspoon orange zest
3 tablespoons orange juice
200g icing sugar

Preheat the oven to 190 C / Gas mark 4.

In a large bowl, cream together the butter, caster sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, bicarb and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased baking trays. Cookies should be spaced at least 5cm apart.

Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.

For the icing: In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and icing sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Thank you all so much for reading, I hope you all enjoyed this post and I will see you all tomorrow,

Love Lou
xxx

*The recipe and photo are not my own*

I don't know about you guys, but I'm a huge lover of chocolate truffles so I couldn't not share this recipe with you!

Ingredients (Makes 20): 300ml double cream
330g dark chocolate
A bit of butter
1 tsp. sea salt
Cocoa powder
Chopped hazelnuts
Chopped pistachios
Edible gold glitter
Popping candy
Freeze dried raspberries
Desiccated coconut
Ground coffee beans
Hundreds and thousands

Heat the cream over a medium heat in a pan until bubbles begin to form at the sides. Whilst it's heating, break the chocolate up into pieces and place in a large bowl.

When the cream is ready, add a bit of butter and stir until melted.

Pour the hot mixture over the chocolate and stir until it's all melted and combined. Add the salt and mix through, then put in the fridge for at least 2 hours.

About 30 minutes before you are ready to make your truffles, take the mixture out of the fridge so it has warmed slightly.

Pop all your preferred toppings into separate bowls and have a plate at the ready to put the truffles on.

Use a teaspoon to scoop up the chocolate and use your hands to form 2cm truffles. Roll them in your topping of choice and ensure each one if fully coated, then put onto the plate. Keep them into the fridge until it's needed.

This recipe would be great for a last minute secret santa! Thank you all so much for reading, I hope you enjoyed this post and I'll see you again tomorrow,

Love Lou
xxxx

*This recipe is not my own*

If these cupcakes aren't the best thing you've ever seen, I don't know what is!

Ingredients:
1 batch of basic cupcakes
1 batch of buttercream
120g white modelling paste
Various sprinkles/black sugar pearls
20g grey modelling paste
20g green modelling paste
20g red modelling paste
20g sky blue modelling paste
10g chocolate fondant
2g orange modelling paste


Bake and ice your cupcakes. Roll the white modelling paste out to 2mm thick and cut 12 scalloped circles with the scalloped side of the cutter. If you have a drying sponge, leave them here to dry. Greaseproof paper is good for drying too.

To make the jumpers, roll the coloured paste out and cut a 5cm x 5cm square.

With the circle cutter, making sure you use a big enough cutter to miss the other shoulder as you cut.

To make the arms, trim 1cm in on both sides of the jumper and then trim the tips of the sleeves off. Keep the offcuts and they will be the trim.

To make the trim, cut really long strips out of the leftover paste and stick it on the jumper, trimming if needs be. You can emboss the little knitted lines with the edge of the knife.

You can make round neck lines too, just use the 3.5mm cutter. Add the jumper to the white toppers and leave to dry while you’re getting on with decorations.

To make Rudolph, cut a 3.5mm circle and shape it into an egg shape with the tip of your finger. Roll a tiny ball of red paste for the nose and roll tiny beige sausages for the antlers and use black sprinkles for the eyes.

Add the decorations to the jumpers and then use the sprinkles to add snow.

To make the tree jumpers, use the sprinkles to add patterns on the paste - this looks really complicated, but it’s not. Use a damp water brush to add a line of water where you want the pattern to go and then using the brush again, pick up the sprinkles. They will stick to the end of the brush and once you’ve added the sprinkles where you’d like, you can then push them into the paste with a cocktail stick. It takes a bit of practise at first but you’ll get faster the more you do it.

To make the polar bear, it’s all made with flattened balls of paste. Use a cocktail stick to hollow out the ears and dust the cheeks with dusky pink petal dust.

Once all the toppers are glued and finished, the toppers can then be placed onto the iced cupcakes.

So, thank you all so much for reading, I hope you all enjoyed this post and I will see you all again tomorrow,

Love Lou
xxxx

*Recipe and photo is not my own*

And what would baking week be without a Christmas classic like mince pies?!?

Ingredients (makes 12):
60g cold butter
340g plain flour
110g cold vegetable fat
350g mincemeat
a splash of full fat milk
icing sugar


Preheat your oven to 200 C/400 F/Gas mark 6. Lightly grease your cupcake/muffin tin.

Mix the flour, butter and fat between your fingers until crumbly. Add 6 tablespoons of water and combine to make a ball of pastry.

Roll out on a floured surface to a thickness of about 3-4mm. Use a fluted round pastry cutter to cut 12 circles, each big enough to fit the holes in the tray.

Press the pastry down firmly into each hole and fill with a heaped teaspoon of mincemeat.

Cut out a further 12 circles to fit over the top of each pie, or use a festive cutter such as a star or Christmas tree to form the lid.

Using a pastry brush, brush the milk over the exposed pastry. Bake in the oven for 20 minutes or until golden brown. Transfer to a wire rack to cool. When cool, dust with icing sugar for a snowy look!

Thank you all so much for reading, I hope you all enjoyed this post and I will see you all tomorrow,

Love Lou
xxxx

*This recipe and image are not my own*