Sugar Angels – The new name

Hi Everyone,

Sorry it has been a while but I am now back updating my Blog.
I have also changed the title of my blog to “Sugar Angels”.

This blog will specialised a lot of my Bespoke Cakes or Cup cakes and of course my all time favourite, French Macarons.

I am sharing to you all the recent Bespoke Birthday cake that I made for my colleague on his Birthday.

Devils Food Cake with Chocolate buttercream and dark chocolate ganache.

One of the best Red Velvet Cheesecake

Yay! I just celebrated my birthday and made 2 red velvet cheesecake with white chocolate shavings.

I used Eric Lanlard’s recipe which I found on youtube. Click the link below for the recipe. I doubled the cake batter to get a thicker cake. You can use any red velvet batter recipe, if you prefer with oil instead of butter or you can also use a cake mix from a box, I think this should work too. Whatever tickles your fancy!

Eric Lanlard Red Velvet Cheesecake

Red Velvet Cake Mix:
Melted butter, to grease
185g butter, at room temperature
155g caster sugar
2 eggs
115g self-raising flour, sifted
40g plain flour, sifted
2 tablespoons cocoa powder
1/4 teaspoon bicarbonate of soda
125ml buttermilk
2 tablespoons red food colouring
Oil, to grease
White chocolate curls, to decorate

Cheesecake filling:
250g cream cheese, at room temperature
70g caster sugar
2 tablespoons fresh lemon juice
2 tablespoons warm water
1 1/2 teaspoons gelatine powder
300ml double cream

Cream cheese frosting:
250g cream cheese, at room temperature
60g butter, at room temperature
80g icing sugar, sifted
1/4 teaspoon vanilla extract

Eric Lanlard Red Velvet Cheesecake

Happy Red Velvet Cheesecake!

It’s Valentines Day and I did a little experiment today. I made a Red Velvet Cheesecake bundt cake.
Using a 10″ bundt cake tin, fill with the Red Velvet cake batter with cheesecake batter then bake it for 50 minutes at 160c fan oven. Let it cool then iced with Softcheese frosting, sprinkle with edible little heart’s. It’s delicious!


Brownie Marbled Cheesecake!

Hooray it’s Friday! It has been a very long stressful week. Time to treat yourself and your family with something sweet and delectable.  This brownie is to die for! Next time I make this I will double the cheesecake layer.

The recipe I used is based from this link SallyAddiction: Mocha Cheesecake Brownies

Instead of putting the cheesecake in the middle layer, I put the cheesecake on the top and made it look like a marble cake and I didn’t use any chocolate chips.


  • 115g unsalted butter
  • 228g coarsely chopped quality semi-sweet chocolate
  • 150g granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 80g all-purpose flour
  • 11g natural unsweetened or dutch-process cocoa powder
  • 2 teaspoons espresso powder
  • 1/4 teaspoon salt


  • 224g full-fat brick style cream cheese, softened to room temperature
  • 50g granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract


  1. Make the brownie batter: Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  2. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
  3. Whisk the granulated sugar into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, espresso powder, and salt. Set aside.
  4. Make the cheesecake batter: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Reduce to medium-high speed and beat in the sugar until combined. Beat in the egg and vanilla extract until combined. Finally, fold in the white chocolate chips with a rubber spatula or wooden spoon. Set aside.
  5. Spread about half of the brownie batter into the prepared baking pan. The batter is thick, so do your best to spread it to every corner making 1 even layer. Top with all of the cheesecake batter. Spread this in a thick, even layer. Layer on the rest of the thick brownie batter, spreading as best you can. If some cheesecake swirls out on top or if you can’t quite cover the corners with brownie batter, that’s OK! Sprinkle the optional chocolate chips on top.
  6. Bake for 35-38 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
  7. Allow the brownies to cool in the pan set on a wire rack for 45 minutes. Then cover and refrigerate for at least 2 hours and up to 1 day. The cheesecake layer must be cold before cutting into squares.
  8. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
  9. Make ahead tip: Store brownies in an airtight container at room temperature for 1 day or in the refrigerator for up to 1 week. For longer storage, freeze the brownies for up to 2-3 months. Thaw overnight in the refrigerator before serving.

Additional Notes: You can leave the espresso powder out to make regular cheesecake brownies. If you can’t find espresso powder, use 1 heaping Tablespoon of instant coffee (not ground coffee).

Happy Friday to all and thanks for reading.

Blueberry & White Chocolate Baked Cheesecake

One of my favourite Baked Cheesecake to make is Blueberry & White Chocolate cheesecake. The white chocolate can make such a difference with the taste even if you only need to drizzle the chocolate on top of blueberry toppings.  Below is the recipe that I have been using for years. Enjoy!


250g digestive biscuits
80g butter (melted)


400g Philadelphia cream cheese (full fat)
120g Caster Sugar
1 large egg
1 egg yolk
1 tsp Madagascan vanilla flavour
340g sour cream
3 tbsp cornflour


200g blueberries (tinned or fresh)
20g sugar


1 tbsp of Apricot Jam
90g blueberries (fresh or cooked)
50g Melted White Chocolate


Pre-heat the oven to 130C.

Crush the biscuits in a food processor (or put in a plastic bag and bash with rolling pin).
Mix with the melted butter. Press into an 8 inch springform tin.

Prepare blueberry filling – add blueberries and sugar to a saucepan and heat until mix is thick and glossy. Leave to cool slightly.

To make the cheesecake, beat the cream cheese and sour cream until smooth. Pre mix the sugar and cornflour and beat into the cheese cream mix on a slow speed (you can use a wooden spoon to mix it up). Slowly mix in the remaining ingredients (vanilla, eggs, yolk) until smooth. Pour into the tin.

Fill a piping bag with the blueberry mix and cut a 1cm opening at the end of the bag. Insert the bag into the cheesecake and whilst applying firm pressure swirl in a spiral pattern working from the outside in.

Bake for 50-60 minutes, it should be set slightly, the centre will be a bit wobbly. Leave in the tin to cool.

Brush the surface of the cooled cheesecake with warmed apricot jam, sprinkle over the blueberries and drizzle with melted white chocolate to decorate.

Chill in the fridge for a few hours before serving. I leave the cake in the fridge overnight.

I have done this cheesecake so many times and the cake is delish everytime. Enjoy with a cup of tea or coffee.

Thanks for reading,

Black Forest Gâteau

Here is one of our favourite cake and recipe that I love making for family and friends.
Perfect for Sunday roast dessert, birthdays or any occasion. Yummy!

This light chocolate sponge, moistened with Cherry Brandy or Kirsch and layered with cherries and fresh whipped cream, is still one of the most popular of all the chocolate gâteaux.


  • 6 eggs (medium)
  • 200g caster sugar
  • 5 ml vanilla essence
  • 50g plain flour
  • 50g cocoa powder
  • 115g unsalted butter, melted


  • 60ml Cherry Brandy or Kirsch
  • 600ml double or whipping cream
  • 2tbsp of cocoa powder
  • 30ml / 2tbsp icing sugar
  • 2.5ml / 1/2 tsp vanilla essence
  • Chocolate shavings
  • 675g stoned morello cherries, drained
  • 100g glazed cherries


Preheat the oven to 180C. Grease two 8 inches sandwich cake tins and line the base of each with non-stick baking paper. Using an electric mixer whisk the eggs with the sugar and vanilla essence in a large bowl until pale and very thick.

The mixture should hold a firm trail when the whisk is lifted.
The batter consistency should look like a milkshake in comparison, do not over mix.

Sift the flour and cocoa over the mixture and fold in lightly and evenly (be patient). Stir in the melted butter. Divide the mixture among the prepared cake tins, smoothing them level.

Bake for 18 to 20 minutes, until risen and springy to the touch. Leave to cool in the tins for about 5 minutes, then turn out on the wire racks and leave to cool completely.

Prick each layer all over with a skewer or fork, then sprinkle with the brandy. Whip the cream in a bowl until it starts to thicken, then beat in the icing sugar, cocoa powder and vanilla essence until the mixture begins to hold its shape.

Sandwich the cake with a thick layer of cream and morello cherries. Spread the remaining cream all over the cake or pipe some swirl all over it. Press grated chocolate over the sides and decorate the top with chocolate shavings and cherries.

Thanks for reading.
~ Lisa


Lemon Drizzle Tray Bake


First of all, Happy 2016 to all my followers. Sorry it took a while for me to update this blog.
I have been busy at work and helping my husband with our project at home.

The very first cake I’ve done in 2016 is Lemon Drizzle Tray Bake. Don’t you just love the tangy and sweetness of this cake, the taste is out of this world.


  • 225g (8 oz) butter , softened
  • 225g (8 oz) caster sugar
  • 275g (10 oz) self-raising flour
  • 2 teaspoons baking powder
  • 4 eggs (medium)
  • 4 tablespoons milk
  • finely grated rind of 2 lemons


  • juice of 2 lemons
  • 175g (6 oz) granulated sugar

You can use a tray or a 2 x 8″ round tin, watch the cooking time. If you are going to split the batter into 2 round tins, the cake will cook in 20-25 mins. Just keep an eye on it, you will know when it’s done. The cake will start to go brown then test the sponge using a cake tester.


  • Grease the 9″ X 9″ tin and then line with the paper, pushing it neatly into the corners of the tin. Pre-heat the oven to 160°C/325°F/Gas 3.
  • Measure all the ingredients into a large bowl and beat until well blended. You can use an Electric mixer or wooden spoon, make sure that the butter is really soft. Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula.
  • Bake in the middle of the pre-heated oven for about 30-35 minutes or until the traybake springs back when pressed lightly with a finger in the centre.
  • Allow the traybake to cool in the tin for a few minutes then lift the cake out. Carefully remove the paper and put the traybake onto a wire rack placed over a tray (to catch drips of the topping).
  • To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency, you add more lemon juice if you prefer a more tangy taste. Prick the sponge using a fork to make some small holes for the liquid to be absorbed. Spoon this mixture evenly over the traybake whilst it is still just warm. Cut into about squares when cold and Enjoy with a cup of tea!

Thanks for reading.
~ Lisa