Go to Vanilla Sponge:


250g Butter or Baking Fat (softened)

250g Caster Sugar

4 large eggs (alternatively, weigh eggs in shells and use that weight for your flour, fat and sugar)

250g Self Raising Flour (or AP flour with appropriate quantity of raising agent)

1tsp baking powder

30ml milk

10mls Vanilla Extract


Preheat oven to 160C, 140C fan

Prepare 2 x 6″ round cake pans

Cream together the fat and sugar in a stand mixer with paddle attachment (or electric hand mixer) on a medium setting, until light in colour and a fluffy, creamy texture. Scrape down the bowl at least once during the mixing process.

Sift the flour and raising agent together and stir to ensure even distribution.

Add the eggs one at a time adding a tablespoon of flour if mix begins to curdle.

Add the Extract, milk and half the remaining flour, scrape down the bowl. Add the rest of the flour, beating only until just combined. Check for any unmixed ingredients and finish mixing by hand.

Divide the mixture between the pans and bake for 35-40 minutes or until a skewer comes out clean. Cool in the tins for 10 minutes then turn out onto a cooling rack to cool completely.

Tip: The flavour in this recipe can be changed by simply replacing the caster sugar with any Sugar and Crumbs flavoured icing sugar 😀

Chocolate sponge:

Use recipe for vanilla sponge but substitute 50g cocoa powder for 50g of the flour (200g flour, 50g cocoa powder)

Chocolate honeycomb cake recipe:

Preheat oven to 160C, 140C fan

Prepare 3 x 6″ or 2 x 8″ round cake pans


375g Self Raising Flour

25g Cocoa

375g Baking spread 

6 large free range eggs

375g Sugar and Crumbs Chocolate Honeycomb Icing sugar

60g Greek Yoghurt 

10ml Vanilla Extract 

1 tsp salt


Mix the baking spread and sugars together in a stand mixer with paddle attachment until pale and creamy.

Sift the flour, cocoa and salt together in a separate bowl 

Add the eggs to the creamed mixture, one at a time whilst the mixer is running, making sure each one is incorporated before adding the next. Add a tablespoon of the dry mix with eggs after the 2nd one has been added to prevent curdling. Scrape down the bottom and sides of the bowl, then add vanilla and half the remaining dry mix, just until incorporated. Add yoghurt and rest of the dry mix, then scrape down the bowl a final time.

Using a spatula, finish mixing by hand to ensure everything is well incorporated.

Divide batter between 3 x 6″ round tins, which should be greased and have a circle of parchment paper in the bottom.

Optional step: Add baking strips to ensure even baking. I use PME. Note: this may extend the baking time slightly, keep checking!

Bake for 35-45 minutes or until a skewer comes out clean. Leave in the tin for 10 minutes before turning out onto cake rack to cool completely. Level and split each cake into two layers.


250g soft unsalted butter

500g Sugar and Crumbs Chocolate Honeycomb Icing Sugar 

Pinch salt

2 – 4 tablespoons milk


Place butter in the bowl of a stand mixer with paddle attachment and beat until pale and creamy. Add the icing sugar in small amounts while the mixer is running. Add the salt during this stage too. Add enough milk to achieve the texture desired. Use to fill and cover the cake as described or anyway you please!

 Add Crunchie bits if desired.

Basic Buttercream Recipe


250g softened unsalted butter

500g sieved icing sugar (for a naturally beautiful flavour, substitute Sugar and Crumbs flavoured icing sugar)

5-10ml vanilla extract or other flavouring (to taste)

2-4 tablespoons boiled water*, milk or cream (depending on desired consistency)

*Using water will extend the shelf life of your buttercream. Buttercream with milk or cream added is subject to the use by date of the ingredients.


Beat the butter in a stand mixer with paddle attachment, or electric hand beater, on medium speed until pale, creamy and increased in volume, about 8 minutes.

Turn down the speed to low. Slowly add the icing sugar in stages, scraping down the bowl frequently. Add the flavouring, then the water/milk/cream to desired consistency. Once all the sugar is combined beat for a further 30 seconds only, don’t overbeat or your buttercream may become grainy.

To make chocolate buttercream, replace 50g of icing sugar with 50g sieved cocoa powder, or add 100g melted chocolate to the base mix. Be aware that adding the chocolate will mean your buttercream will become stiffer as it sets.

Chocolate Fudge Cake


250g Stork or Baking Spread

250g Golden Caster Sugar

200g Self Raising flour

100g melted and cooled milk chocolate

100g buttermilk

4 large free range eggs

50g Cocoa powder

1/4 tsp salt


Sieve together the flour, cocoa and salt.

Cream together the sugar and Baking spread until light and creamy. Add eggs one at a time, making sure each one is incorporated fully before adding the next. (If the mix looks curdled, add a tablespoon of flour)

Add the melted chocolate and mix thoroughly (let it cool first, but it should still be melted)

Add the flour mix and buttermilk in alternate batches, beginning and ending with the flour. Mix only until incorporated, do not over mix! Scrape down the bowl several times during this process.

Divide the batter between 2 x 6″ greased and lined sandwich pans. Bake at 160C, 140C fan for 35-40 minutes. Once baked, cool in the pan for 10-15 minutes, then turn out on to a rack to cool completely.

Chocolate fudge frosting/filling


225g icing sugar

40g cocoa powder

56g unsalted butter

60mls milk


Sift together the icing sugar and cocoa in a large bowl and set aside

In a pan on the hob on low heat, melt the butter into the milk

Once the butter is melted, remove from the heat. Do not boil!

Add the warm mixture to the icing sugar mix and stir vigorously. Keep some liquid back to finesse the consistency at the end. The mix should be thick, smooth and glossy.

If it is too dry add small amounts of warm milk. While still warm the frosting can be poured over a cake. To use as filling, leave to cool. The mix will thicken to a spreading consistency which is perfect for in between cake layers.

Baking a cake using the weigh method

Weigh your eggs in the shell

Whatever your eggs weigh, use the same amount of fat, flour and sugar

Method as in Vanilla cake

Red Velvet Cupcakes/Cake (from Sugar and Crumbs)


12 oz/340g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar*
4 oz/113g Unsalted Butter
2 Large Beaten Eggs
240 ml of Buttermilk
12 oz/340g Self Raising Flour
2oz/57g Sugar and Crumbs Non Flavoured Cocoa Powder**
Flat Teaspoon of Red Food Colouring Gel/Paste
7g or 1 Heaped Teaspoon Bicarbonate Soda
3 Tablespoons White Wine Vinegar
* If you don’t have flavoured icing sugar, use caster sugar and add 10ml vanilla extract
** Can be substituted with any brand of good cocoa powder
 Type 1 Topping: Cream Cheese Fresh Cream Topping
 600 ml Double Cream or Whipping Cream
100g Sugar and Crumbs Cream Cheese Flavoured icing Sugar
Type 2 Topping: Cream Cheese Buttercream Topping
250g Butter of your choice salted or unsalted
500g Sugar and Crumbs Cream Cheese Flavoured Icing Sugar
 Make your own Buttermilk
 1 Tablespoon of White Wine Vinegar
240 ml of Milk


Make your own Buttermilk

1. Mix milk and vinegar together, leave to stand for approx 10 min, ready to use.


1.  In a Separate bowl whisk with a fork the two eggs, plus 1/4 of the buttermilk.

2. In a small bowl add bicarbonate of soda and the white wine vinegar, mix until combined.

3.  Add Sugar and Crumbs Natural Flavoured Cocoa Powder to a separate bowl, 3/4 of the buttermilk and red food colour.  Mix together until you have a smooth paste.

4.  Then, add soften butter to your mixing bowl and beat until light and fluffy.

5.  Add Add Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar, and beat until smooth. It may even just be fine crumbs at this point if butter not soften enough.

6. Add half the flour and half the eggs to the butter and icing sugar. Beat for three minutes, scraping down when needed to ensure everything is incorporated.

7.  Then, add the remaining flour, egg and 1/2 of the red paste, and keep beating.

8.  Add the remaining paste, plus the soda and vinegar mixture, beat for another minute.

9.   Now fill your cupcake case to 2/3 full. This recipe should yield at least 24 or 3 x 6″ round, 2 x 8″ round cakes.

10.  Place in the oven to bake on 150c/Gas mark 2 for approximately 30 minutes, depending on your oven. If making round cake bake on 140c for longer.

11.  The cupcakes/cakes are baked when they have a nice bounce back on them.

Cream Cheese Topping *
Type 1. Fresh Cream Topping 

1.  Add 600ml of Double Cream or whipping cream to your mixer. *TIP: Save 2 tablespoons to one side.

2.  Add 100g of Sugar and Crumbs Cream Cheese Flavoured icing sugar.

3.  Then, whisk until a nice thick consistency. If you have over-beaten the cream, this is when you add the 2 tablespoons of cream to bring it back.

Type 2. Buttercream Topping 

1. Add soften butter to your mixing bowl and beat until light and fluffy.

2. Add 500g of Sugar and Crumbs Cream Cheese Natural Flavoured Icing Sugar, and chop in. Once chopped in, add a tablespoon of warm boiled water, place back on the mixer and mix for 30 seconds. Your mix should be a medium consistency if not add another tablespoon of water.

* traditional cream cheese frosting also goes well with this recipe but cake will need to be refrigerated

Traditional Cream Cheese frosting


100g Cream Cheese (Philadelphia, mascarpone eg)

100g softened butter

450g sieved icing sugar

Tblsp fresh lemon juice


Cream together the softened butter and cream cheese until smooth and creamy using the paddle attachment of a stand mixer or an electric hand mixer

Add half of the icing sugar and chop in before continuing to beat to avoid icing clouds!

Once incorporated, repeat with the second half of the sugar

Add lemon juice until desired texture is achieved

Scrape down your bowl and beat for a further 30 seconds only

Use to fill and decorate your cakes. This frosting goes particularly well with Red Velvet or Carrot Cake, but is also a good substitute for traditional buttercream if you prefer a less sweet frosting.