Mike's Baking on Channel 4

Check me out on Baking Mad with Eric Lanlard!

Muffin Mondays

Check out all the yummy Muffin Monday recipes.

Take the challenge: Live Below The Line

I am taking the challenge and going to Live Below The Line from May 7th - 11th. Join me!


Check out the yummy cake recipes!


Check out all the yummy cupcakes!

Tunnel of Fudge Cake

I've been wanting to make this recipe again for awhile now and was waiting for the perfect occasion. The perfect occasion came when I finally got my kMix stand mixer and wanted to put it to the test, as my hand mixer struggled with mixing all the batter for this cake.  I first made this cake several years ago for my friend Zoe's birthday after finding it on the net but had no idea it was a classic American recipe that originated from a Pillsbury bake off contest in 1966. This time around I wanted to change the recipe a little bit and added cinnamon in it.  My mixer handled the cake batter just fine and worked so much better than my hand mixers ever have. I popped it in the oven hoping the addition of cinnamon would work and judging by the spoonful of batter I tried, I couldn't wait to try the cake once it finished baking. Once it had properly cooled, Shane and I had a taste test and it was wonderful! We both loved the addition of cinnamon to this cake it really added a nice flavor and worked great with the chocolate and pecans! We both took some into work and it didn't last long, everyone really liked it! Chocolate lovers try this recipe out!

Recipe Inspired by About.com Busy Cooks
1 1/2 cups unsalted butter, softened
1 cup caster sugar
3/4 cup brown sugar
55 grams dark chocolate, melted
6 eggs
2 cups icing sugar
2 cups plain flour
2/3 cup cocoa powder
1 Tbsp ground cinnamon
1 tsp vanilla extract
1 1/2 cups chopped pecans

Chocolate Glaze:
1/2 cup dark chocolate, chopped
1-2 tsp unsalted butter
Preheat oven to 350F/175C. In large bowl, combine butter, sugar, and brown sugar, and beat until mixture is light and fluffy. Add melted and cooled chocolate, beating until combined. Add eggs, one at a time, beating thoroughly after each addition until eggs combine with butter mixture. Gradually add icing sugar to the batter, mixing well. By hand, stir in flour, cocoa, cinnamon, vanilla, and pecans until well blended. Grease a 12 cup Bundt pan and spoon batter into prepared pan. Bake for 50-55 minutes, until crust looks dry and shiny (traditional doneness tests won't work because of the fudgey center). Cool cake in pan on a wire rack for an hour, then invert onto serving plate and remove pan. Cool completely. In small microwave-safe bowl, place the chopped chocolate and butter. Microwave for 15 seconds at time, stir, and repeat until fully melted and mixture is smooth. Drizzle over cake to decorate.

Live Below The Line

I recently received an email about a great fundraising campaign called Live Below The Line. I checked out their site and felt it was time for me to give back to the larger worldwide community. I have accepted the challenge feeding myself on £1 a day for 5 days. £1 a day is the UK equivalent of the extreme poverty line. This will give me a glimpse into the lives of 1.4 billion people who have no choice but to live below the line every day and who have to make £1 cover a lot more than food and drink. I will be doing this challenge from the 7th to the 11th of May with more then 20,000 participants from the UK, US, and Australia. I will be blogging that week documenting my experience with the challenge. I am doing this challenge raising money for Restless Development, a youth led development agency. Please see their videos below to learn more about them. I am hoping that some of you will join me on this challenge or sponsor me by donating here, every donation helps no matter how big or small it will make a difference for someone's life. Now to think of a meal plan for the 5 days with only £1 each day... this will definitely be a challenge.

Please sponsor me by donating here.

Cinnamon Swirl Cake

I had no idea that the episode of the TV show I was on was going to air today, until the tweets started coming in. Thank you everyone for all the great messages this evening and asking for the recipe that I baked on the show. I was going to make it again this weekend so I could take better photos with my camera but here are some shots from my mobile when I was practicing before going on the show. I am a huge fan of cinnamon and when asked to do a tray bake recipe for the show I knew I wanted to use cinnamon. This cinnamon swirl cake definitely packs the cinnamon in. Hope you get a chance to check out the show, "Baking Mad with Eric Lanlard", it really is a great show to watch. I also hope you try out the recipe below.

Cinnamon Topping:
100g light brown sugar
65g plain flour
60g unsalted butter, softened
1 tsp cinnamon

Cinnamon Filling:
225g unsalted butter, softened
200g light brown sugar
2 Tbsp plain flour
2 Tbsp cinnamon

400g plain flour
225g caster sugar
355ml milk
2 large eggs
2 tsp vanilla extract
4 tsp baking powder
1/4 tsp salt
55g unsalted butter, melted

Icing Drizzle: 
125g icing sugar
2 Tbsp milk
1 tsp vanilla extract
1. In a small bowl, mix together all ingredients for the cinnamon topping until well combined and set aside. 2. In a medium bowl, mix together all ingredients for the cinnamon filling until well combined and set aside. 3. In a medium bowl, mix together all ingredients for the cake except for the melted butter. Once that has come together well, slowly mix in the melted butter. Pour into a greased 33cm x 23cm x 4.5cm baking tray. (13in x 9in x 1.75in tray) 4. Drop large spoonfuls of the cinnamon filling evenly over the cake batter and use a knife to lightly swirl the cinnamon filling into the cake batter. 5. Drop small little pieces of the cinnamon topping all over the top of the cake batter. 6. Bake at 175C for 35 - 45 minutes, or until a toothpick comes out clean from centre of cake. Let cake cool in tray on a wire rack. 7. In a small bowl, mix together all ingredients for icing drizzle until smooth. Drizzle over warm cake. Cut cake into squares.

I'm on... Baking Mad with Eric Lanlard!

Earlier today on Channel4, I was on an episode of "Baking Mad with Eric Lanlard"!! I had a great day at Cake Boy in London and taking part in the show was a great experience. If you are in the UK, you can watch the show on 4oD. Anyone know how I can get it available for my family in the US? They would love to see it.

Here are some pictures from the day!

Meatloaf Cupcake with Roasted Beetroot Mash

I was recently challenged to come up with a recipe based on the colour Purple. I had no idea what I was going to make and was brainstorming for a few days. I finally came up with this little creation with inspiration from friends and the net. I loved these little meatloaf cupcakes with the roasted beetroot mash. They turned out great, loved all the different flavours I packed in! I was very happy with them and it was fun to make, I will definitely be making these again.

Hope you like my recipe for the Appliances Online British Ovens Rainbow Cookbook, check out their blog to see what other bloggers created for the other colors of the rainbow.

500g mince beef
400g mince turkey
1 red onion, chopped
2 tsp garlic powder
2 tsp smoked paprika
1 tsp salt
1 cup panko crumbs
1 1/2 teaspoon Worcestershire sauce
2 tablespoons minced fresh parsley
1/4 cup milk
2 eggs, lightly beaten

1/2 cup ketchup
1 tbsp brown sugar
1 tsp chipotle chilli sauce

3 medium potatoes, peeled & quartered
3 roasted beetroots
200 ml double cream 
100g butter

Preheat oven to 180C, quarter slice up 3 beetroots and place in a roasting tin. Roast for 30 minutes and let cool completely, remove skin, and blitz in a mini chopper. While the beetroot is roasting, make the mashed potato frosting.  Place chopped potatoes in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain and return to pan. Add remaining "frosting" ingredients; mash to smooth consistency. While those are cooking, grease a 12 cup muffin tin. In a medium bowl, mix together all meatloaf ingredients with your hands until fully combined. Divide equally between the 12 muffin cups.  In a small bowl, mix together all glaze ingredients and top each cupcake with about 1 teaspoon. Bake for 30 minutes. Rest for 5 minutes then remove from tin.

I have also submitted this to March's AlphaBakes hosted by
The More than Occasional Baker and Caroline Makes.

Muffin Monday: Roasted Banana Coconut Muffins with Toffee Coconut Peanut Topping

Another Monday, another muffin recipe to enjoy. Now what probably started off as somewhat of a healthy recipe I've transformed it a bit into a naughty breakfast treat. I decided to add crushed roasted peanuts and toffee sauce to the coconut topping. These muffins turned out great and all the flavours really shined though, very tasty!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Recipe - Inspired by epicurious.com
1 1/4 cups plain flour
1 tsp baking powder
1/4 tsp salt
2 roasted bananas (medium size), mashed
1/2 cup unsalted butter, melted
1/2 cup sugar
1 large egg
1/2 tsp vanilla
1/2 cup sweetened flaked coconut

1/4 cup sweetened flaked coconut
1/4 roasted peanuts, crushed
1/4 toffee sauce

Preheat oven to 375°F/190°C. Line muffin cups with liners. Whisk together flour, baking powder, and salt in a bowl. Whisk together roasted bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened. In a small bowl, combine all ingredients for the topping. Divide batter among lined muffin cups and cover with a spoonful of topping. Bake until muffins are puffed and golden, about 20 - 25 minutes. Transfer muffins to a rack and cool.

Muffin Monday: Strawberry Almond Muffins

I can't believe it is March already, and I can't think of a better way to start it then a wonderful Muffin Monday recipe. The original recipe 'Hazelnut Plum Muffins' is from Women's Weekly and I decided to change it slightly. I'm not a huge plum fan so replaced it with strawberry and thought almonds would compliment the strawberry flavor better than hazelnuts.  They turned out wonderfully moist and I really enjoyed the flavor, not overly sweet, just right for a little breakfast treat. 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Inspired by Women's Weekly
90g Butter, melted
375g Self Raising Flour
55g Ground Almonds
150g Caster Sugar
250ml Milk
1 Egg
Strawberry Jam

  1. Preheat oven to 180C and line a 12 hole muffin pan with muffin cups.
  2. In a large bowl, combine butter, flour, ground almonds, sugar, milk, and egg. Mix until all the ingredients are combined.
  3. Put a tablespoon amount of muffin mixture into the muffin cups and make a well in each muffin. Spoon in a rounded teaspoon of jam and top with another tablespoon amount of muffin mixture.
  4. Bake for 18 to 20 minutes.