Victoria Sandwich Cake

Victoria Sandwich CakeIt’s Mother’s Day this Sunday & I’m quite excited as it’s the first one I actually qualify for! Although I’m of the firm opinion that we should appreciate our Mums all year round, I also think it’s nice that we set aside a day to really spoil them rotten. And what’s the best way to do that? With cake of course!

This brilliant ‘back to basics’ recipe for a classic Victoria Sandwich Cake is so simple, it’s perfect for Dads & kids to team up and really put a smile on Mum’s face this weekend.

So, here is what you will need to make an 8″ cake.

(Recipe adapted from BBC Good Food.)

For the Sponge

  • 200g Golden Caster Sugar
  • 200g Unsalted Butter, Room Temp
  • 4 Eggs, Room Temp
  • 200g Self Raising Flour
  • 1 tsp Baking Powder
  • 2 tbsp Milk
  • 1 tsp Vanilla Extract (Optional)
  • 1/4 tsp Salt

For the Filling

  • 100g Unsalted Butter, Room Temp
  • 140g Icing Sugar
  • 1/2 tsp Vanilla Extract (Optional)
  • Approx 300g Strawberry Jam
  • Icing Sugar for Dusting

Essential Equipment

  • 2 x 8″ (20cm) Round Loose Bottomed Cake Tins

A little note about the Room Temp instruction. Cake batters work much better when all ingredients are the same temperature. They blend together easier & you’re far less likely to end up with a curdled batter which can create large holes in your finished cake. Plus, it makes it far easier to work with. Simply take your ingredients out the fridge at least an hour or so before you want to use them.

Now, lightly grease the base & sides of your cake tins & line the bases with baking paper.

Preheat your oven to 190°C/Fan 170°C.

Either in an electric stand mixer or a large bowl with an electric hand whisk – add in all the sponge ingredients & mix together until smooth & lump free.

Victoria Sandwich CakeDivide the batter evenly between the two tins & smooth with a spatula. To prevent the cake from doming so much in the middle – put a ‘dip’ in the centre of the batter.

Victoria Sandwich CakePlace in the centre of the preheated oven (preferably on the same shelf) for about 15-20 minutes or until a skewer inserted into the centre comes out clean.

Victoria Sandwich CakeLeave to cool in the tins for 10 minutes. Then slide a pallet knife around the sides of each cake to loosen, remove from the tin, peel off the baking paper from the base & leave to cool completely on a wire rack before decorating.

To make the buttercream filling, place the butter, icing sugar & vanilla extract (if using) into either an electric stand mixer or a large bowl with an electric hand whisk. Mix slowly to start with (or you may find yourself head first in a mushroom cloud of icing sugar!)

Increase the speed and beat until light and fluffy. (At least 3-4 minutes.) Scrape down the sides of the bowl periodically and if you need to loosen the mixture a little – add a splash of milk and continue to mix.

Victoria Sandwich CakeOnce the sponge layers have completely cooled, place one layer onto a cake stand. If you need to, level the top by slicing any domed cake off with a large, sharp knife.

Then smear the buttercream evenly all over the top, right to the edges.

Victoria Sandwich CakeTop with the jam and spread out evenly. Not quite right to the edges, but close. Remember this will squash outwards slightly when you put the top layer on.

Victoria Sandwich CakeWhen you’re happy with that, top with the remaining sponge layer. I like to level any dome and use the bottom side to give a nice flat edge. But it’s entirely up to you.

Place a heaped teaspoon or two of icing sugar into a sieve, then generously sprinkle all over the top of the cake.

Store in an airtight container and eat within 2 days.

Victoria Sandwich CakeI told you it was easy! I love the all in one sponge method. It’s so simple & quick that anyone can do it! Yes, even those of you who claim you can’t bake – you can do it too!

So here’s to all you wonderful Mums out there that put up with our dirty washing, our bad tempers and untidy bedrooms, yet still (somehow!) love us unconditionally. You are all incredible and I hope you are showered with appreciation and love this Sunday, because you deserve it.

Until next time my lovelies!

Miss KitchenMason


Oreo Fudge

White Chocolate Oreo FudgeBlogging, as you can imagine, is very difficult when teamed up with becoming a Mum for the first time. I usually love spending hours in the kitchen making anything and everything that takes my fancy but I just don’t have the time or energy anymore. When I came across this recipe (adapted from Dessert Now Dinner Later) I actually thought it was too good to be true. So much so, I read through the recipe at least 5 times before considering to attempt it! I mean, it takes like 10 minutes (plus chilling time) to make, it only has 3 ingredients & the white chocolate/Oreo combination? One of my all time faves! Seriously, it’s not sorcery, witchcraft or magic – it can be done. (P.S. This would also make a great gift for your Mum on Mother’s Day!)

Here is what you will need to make approx 64 bitesize pieces.

  • 210g Oreos (approx 20)
  • 400g Tin of Condensed Milk
  • 360g White Chocolate


  • 8 x 8″ Square Silicone Tin OR 8 x 8″ Square Metal Tin

If you are using a silicone tin, lining is optional. If you are using a metal tin – line the base & sides so you can pull the slab of fudge out when it’s set.

Chop the Oreos into reasonably chunky pieces, or if you are short on time or patience (like me!) blitz them in a processor until chunky crumbs form. Just be careful not to go too small.

Pour the condensed milk into a large saucepan and break in the white chocolate. Gently melt together, stirring constantly, over a low heat until smooth.

White Chocolate Oreo Fudge

White Chocolate Oreo FudgeTake off the heat and add in two thirds of the chopped Oreos. Stir until evenly distributed then quickly pour into the prepared tin.

White Chocolate Oreo FudgeSpread out using a spatula or the back of a spoon, then sprinkle over the remaining Oreos and press into the top.

White Chocolate Oreo FudgeAllow to cool for 15-20 minutes at room temperature, then place in the fridge to chill for about 4 hours or overnight if you have the time.

Once the fudge has completely set, remove from the tin & cut into an 8 by 8 grid to make 64 pieces. (Or however many pieces at whatever size you like.)

This will store in the fridge in an airtight container for up to 1 week.

White Chocolate Oreo FudgeI’m not sure it’s such a good thing that I keep finding all these insanely quick & easy treat recipes lately, but my sweet tooth is definitely very happy about it! I absolutely adore this recipe. It’s ridiculously easy to make & if you haven’t tried white chocolate and Oreos together – where have you been all your life?! You need to get on this NOW!

This is definitely a recipe I will be making again. I might even try it with milk or dark chocolate next time… Mmmmmm!

I hope you enjoyed the post my lovelies, I’m off to eat more of this fudge!

Until next time.

Miss KitchenMason

Honey Sriracha Chicken

Honey Sriracha ChickenOne of the Mr’s favourite things is Sriracha sauce. If you haven’t heard of it, it’s basically a hot sauce but with actual flavour. Not being a huge fan of hot sauces myself, it surprised me just how much flavour it really has!

Thanks to my blogging, the Mr tends not to get a lot of choice in what we eat so I thought I would be nice and make something I knew he would love. Also, (at the time of writing this post) I was nearly 40 weeks pregnant & hadn’t dropped yet. I heard hot & spicy foods are meant to be good!

Here is what you will need to serve 2 – easily doubled.

(Recipe adapted from Creme de la Crumb.)

For the Chicken

  • 2 Chicken Breasts, diced
  • Salt
  • 20g Corn Flour
  • 2 tbsp Olive Oil

For the Sauce

  • 120ml Water
  • 1 – 2 tbsp Sriracha Sauce *
  • 2 tbsp Light Soy Sauce
  • 2 Garlic Cloves, minced
  • 30g Granulated Sugar
  • 2 tbsp Runny Honey
  • 1 tbsp Corn Flour/ 2 tsp Cold Water
  • Toasted Sesame Seeds to serve, optional
  • Cooked Rice to serve, optional

* If you don’t like it too hot, just use 1 tbsp. Trust me, even 1 tbsp of this stuff packs a punch!

To make the sauce – add the water, Sriracha, soy sauce, garlic, sugar & honey to a small saucepan and bring to the boil.

Honey Sriracha ChickenDissolve the corn flour in the cold water then add it to the saucepan. Stir well and bring back to the boil.

Simmer, stirring often, until the sauce begins to thicken. Continue to cook until you reach the consistency you like, then remove from the heat and set to one side until needed.

Honey Sriracha ChickenSeason the diced chicken with salt then toss to coat well in the flour.

Place a non stick frying pan over a medium/high heat. When the pan is hot, add the olive oil.

Fry the chicken until golden & cooked through.

Honey Sriracha ChickenPour the sauce over the chicken and cook for a further minute or 2 until heated through.

If you like, serve over cooked rice & scatter with some toasted sesame seeds.

Honey Sriracha ChickenI was genuinely surprised at how good this was! I mean, yes it was hot, but the flavour really was lovely. I will definitely be making this one again – particularly the sauce. Except maybe with only 1 tbsp of Sriracha next time… (To please the Mr I used 2 tbsp – bit too much for me!)

Not only does it taste great though, it’s really quick to make! And let’s be honest, you can never have enough meals that are fast to prepare and still seriously tasty in your repertoire.

In other news – on Friday 13th, (seriously, you couldn’t make it up) I spent the day getting this little beauty out the oven…

Tilly - Honey Sriracha ChickenI would like you all to meet my daughter – Matilda. Both myself & baby are doing well and are now at home enjoying our first few days together. I apologise for any absence over the coming weeks – as you can imagine, I will be a little busy getting to grips with becoming a Mum!

Well, I hope you enjoyed the post my lovelies. Until next time!

Miss KitchenMason

Mum’s 50th Birthday & Carrot Cake!

This weekend it was my Mum’s 50th Birthday so I took it upon myself to make the cake. I knew she loved carrot cake and even though I have never made one before, I decided to give it a go. Me and my Dad also put on a hot carvery for about 40 people but more on that later!

The cake recipe was adapted from BBC Good Food and here is what you need to make it.


  • 300g Plain Flour
  • 2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp Bicarbonated Soda
  • 200g Soft Brown Sugar
  • 4 Eggs
  • 250ml Oil (I used Olive)
  • 1 Orange, zest of
  • 1 Lemon, zest of
  • 200g Carrots, peeled & grated
  • 227g tin Pineapple rings, chopped (Optional)
Cream Cheese Frosting:
  • 250g Butter (Room temperature!)
  • 100g Icing Sugar
  • 500g Cream Cheese
Butter Cream Decoration:
  • 65g Butter (Room Temperature!)
  • 150g Icing Sugar
  • 1 tsp Milk
  • Orange Food Colouring
  • Green Food Colouring
  • 2 x 7″ Loose Bottomed, Deep Cake Tins
  • Piping Bags, Nozzles of your choosing

Preheat your oven to 150°C (Fan)

Lightly grease the base & sides of the 2x cake tins with oil & line the bottoms with baking paper.

In a bowl, sift together the flour, cinnamon, baking powder & bicarbonated soda then add the brown sugar & mix well.

Zest both the orange & the lemon into another large bowl and add the eggs. Gradually beat in the oil then mix in the carrots & the pineapple if using.

In quarters, add the wet ingredients to the dry and mix well until fully incorporated.

Pour the mixture equally into the two cake tins and put in the middle of the oven for 40 minutes. After 30 minutes, check with a skewer. If it comes out clean it is ready, if there is cake mix on the skewer put back in for another 5-10 minutes and check again. It’s better to be safe than sorry as all ovens vary!

Allow to cool in the cake tins for about 15 minutes then turn out on a wire rack to completely cool.

Meanwhile, make your frosting. Beat the butter and icing sugar together in a large bowl. And be gentle at first or you will end up with icing sugar EVERYWHERE! (I speak from experience, trust me!) Then add the cream cheese and mix well until lump free and smooth. I actually got the electric beaters out to finish off the mixing to ensure a smoother consistency. Chill until needed.

When the cake is completely cool & the frosting is chilled, you are ready to frost. Place the bottom half on a cake board & slide pieces of greaseproof paper under so you don’t get the board all messy. Level the top of the cake with a knife and begin slapping on the frosting. I used a pallet knife to smooth mine.

Sandwich the other half of the cake on top & cover the top and sides with the rest of the frosting. Be as neat or as messy as you like, it really doesn’t matter what look you go for, it will still taste good!

Remove the pieces of greaseproof paper and store in the fridge until ready for decorations.

To make the butter cream decoration, beat the butter with the icing sugar & the milk. Split the mixture between two bowls. Add orange food colouring to one and green food colouring to the other. The amount depends on how strong you want the colours.

Fill a piping bag with the orange coloured butter cream and start creating little carrots. Then fill a clean bag with the green and add the “tops”. If like me, you end up with leftover butter creams you can do a decoration around the bottom or anywhere that takes your fancy! (Or just eat it : D )

I was so pleased with how this cake turned out. It was the first time I have ever decorated a cake & I am still so proud of myself! Even more than that though, it really did taste gorgeous. Such a lovely recipe! Lots of people at the party said to me that they don’t even like carrot cake but they loved this. I was chuffed to bits! The best bit for me was that the Birthday girl loved it and that’s what really mattered.

Asides from the cake, me and my Dad were charged with putting on a hot carvery for all our friends and family. 55 stuffing balls, 220 roast potatoes, 2 bags of carrots, 4 heads of brocolli, 40 pigs in blankets, 50 yorkshire puddings, 1 gallon of gravy, 1 huge joint of beef, 1 huge joint of pork, 2 turkeys and 2 VERY exhausted people later… This is what it turned out like.

Oh yes, we got special T-shirts printed too haha. Thought they were pretty smart! Also, if you can see the little guy in the corner, he stayed there so he could get his hands on more of my roast potatoes! Little monkey : D

Both my brothers had T-shirts too as they ran a home made cocktail bar for the evening which was also fab!

Anyway, I thought I would share some click camera moments with you so you could have a glimpse into what really was a brilliant day.

Me and Dad hard at work!

The birthday girl & the hot pink limo!

The lighting of the Carrot Cake

I’d also like to give a little shout out to Emma from where me & my Mum both work. She made a batch of these beautiful little cupcakes for my Mum which were unbelievably scrummy!

Well that just about sums up my weekend. I hope you enjoyed it!

Adios Amigos.

Miss KitchenMason