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.

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!


It’s Shrove Tuesday! Pancake Day!

It’s Shrove Tuesday here in the UK and it’s time to go flippin’ crazy.
Below is the healthy-ish recipe I used. It’s flourless!

For more information about Shrove Tuesday, please click the link.


Makes 3-4 small pancakes

1 Large Ripe Banana
1 Cup of Oats
1/4 cup of Apple Sauce
2 Large Eggs
1/2 tsp Cinnamon
1 tsp Vanilla extract

For a healthy apple sauce, use 1/2 a cooking apple, peeled and chopped, cook in a sauce pan until very tender with some Agave Syrup. Do not over cook.

Blend in the Food processor and fry the batter on a buttered pan then enjoy with Agave Syrup or Lemon! Yum!

You can use coconut cooking oil or use the 1 cal spray butter

Thanks for reading.

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.

Trying to eat healthy again


I have started eating a bit healthy again since I can’t go to the gym because I had a little accident and hurt my left knee 3 weeks ago. It will take a while for it to heal, I also started to walk more during my lunch break at work.  My work is very un-healthy, I sat on my desk in front of a computer coding for 8 hours.

I am also allergic to some fruit (apple, cherries, plums and peaches), so my choices are limited. Nuts are a no no for me.

Anyway below are some of the healthy food that I have been trying and I seem to have lost a Kilo in 5 days.

1. Avocado Milkshake for breakfast (half of avocado and 150ml soya milk).
2. Tropical Juice with Kale from M&S (I drink 100ml of this once a day).
3. Porridge, chia seeds and blueberries. (I eat this on my lunch time at work).
4. I added a piece of croissant as a treat for the weekend.
5. Salad with humous, feta cheese and coleslaw (shop bought).
6. Drink plenty of herbal tea.

I reduced the amount of chocolate I eat, small chunks for 100 cal. each day doesn’t hurt.

I love the Avocado Milkshake, I even tried it with full-fat milk, it was so yummy and filling esp. for breakfast.

I have been avoiding, bacon, sausages, french fries (chips as we call it in the UK), crisps and anything deep fried.

As you probably all noticed that I love baking cakes, I eat this in moderation too.
I make them for my family and friends. As long as they like what I bake for them, I don’t need to eat a huge slice of it.  But I am looking forward to eat a full slice of the goodies that I made.

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