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January Detox

January Detox

A green tea and lemon loaf cake with lime and coconut frosting. Because everyone knows that Green Tea is full of antioxidants which eliminate free radicals in the body – therefore this cake HAS to be good for you!

I stumbled across Emma’s loaf cake at White rabbits and hungry habits, and was desperate to try the unusual flavour combination.

We didn’t quite follow the recipe, more made it up on the spot so ours consisted of whatever I thought should go in, plus what ever ingredients Baby Bear decided to chuck in on the way. It’s basically the recipe for Chai tea Bear-y cakes, but using Green tea with lemon instead, then topped with lime buttercream and dessicated coconut.

See we ARE being healthy!

Mummy Bear x


Chai spy with my little eye

A couple of months ago, I decided to be adventurous and bought some chai tea. All was going well and I thought I had discovered a new favourite winter drink, until I read three little words on the back of the packet: 99% caffeine free. Honestly, what is the point of caffeine free drinks?! So the packet of chai tea got relegated to the back of the cupboard and I resumed drinking my trusty English Breakfast blend.

And then somewhat of a revelation came in the form of Brooke at Adventures of a Cake Diva, who used chai spice in her apple chai spice cake, and suddenly I knew those tea bags made for people without children which were lurking in the cupboard finally had a purpose!

My oldest friend was home for the holiday and after meeting in our beautiful home town, we had a bake date – finally my baking obsession is beginning to wear off on others. I bet they’re glad I’m not passionate about extreme ironing. Or stamp collecting. It seemed that on this cold crisp Autumn day, the warm chai spice in a cake as I had seen in Brooke’s blog would be perfect. To put our own spin on it, we topped the chai tea cupcakes with an orange buttercream as a spur of the moment decision, but mainly because I had a whole bowlful of oranges on the table, and Big Bear had eaten all the honey.


Chai Tea cupcakes

280g  caster sugar

240g self raising flour

80g stork

80ml whole milk

2 large free range eggs

2 x chai tea bags

Orange buttercream:

120g unsalted butter

400g icing sugar

Grated zest and juice of one orange

Preheat the oven to 175 C. Measure the whole milk and pour into a small saucepan, then place the tea bags in the saucepan too. Heat the milk gently over a low light until warm, then remove from the heat pour into a jug and cover the top with cling film. Leave to cool with tea bags in for at least 10 minutes.

Whilst waiting for the milk to cool, use and electric beater to mix together the stork, flour and sugar until they resemble fine breadcrumbs. when the milk is room temp, remove the teabags and then break the  2 eggs into the milk. Beat with a fork until just combined, and then pour the milk mixture into the large bowl with flour sugar and stork in.

With the beater on a low spread, beat until the batter is just combined. It will be quite runny, this is normal. Use an Ice cream scoop to measure batter into 13 cupcake cases, and then bake in the oven for approximately 25 minutes.

Whilst the cakes are baking, grate the butter into a  large bowl (if it is straight from the fridge – this will help if soften quicker) and then beat with electric beaters until smooth. Add in the orange zest, juice and icing sugar, and mix initially with a fork, then once the icing sugar is combined, beat with the electric mixer for a further 5 minutes to make it super smooth.

We used a 1M wilton nozzle to pipe the buttercream onto the cooled cupcakes, and then decorated with flowers and golden sugar balls. It’s quite a Christmas-y cake and it reminds us of something, but neither of us could quite put or fingers on what!

So here’s to caffeine free tea and baking dates. Good times!

Mummy Bear x

Lavender’s blue, dilly, dilly…

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I may have mentioned before about how I love cola, but I forgot to say that that love pales into insignificance when compared to tea. I drink tea with everything. I’ve been known to order it at a restaurant when others have been ordering wine. I have nightmares about running out of tea bags. And I have been on what seems like an eternal quest for THE perfect biscuit to accompany the perfect cup of tea. It’s been close before with white chocolate and pecan cookies, but that was before Lavender Shortbread.


Aside from the fact that they taste delicious, I love these biscuits for two other reasons: 1) They are really easy to make, because you only need 3 ingredients and a bowl. 2) They can be made so they hang off your cup. Proof that they are in fact THE best tea biscuit!

Lavender Shortbread

2 oz Lavender sugar (If you can’t find lavender sugar, you can make your own by mixing 500g caster sugar with a teaspoon of lavender flowers. This can be stored in an airtight jar for up to six months.)

4oz butter

6oz plain flour

Weigh all the ingredients into a bowl. Use your fingers to rub the butter into the sugar and flour until they have combined to form a dough. Roll the dough onto a baking tray so it is 1 cm thick all over, and use a heart cutter to cut out your biscuits. Use the left over dough to form new biscuits. Using a sharp knife cut out a rectangular section from the side of each heart shape, approximately 1 cm wide and 2.5cm long.

Leave to chill in the fridge for 20 mins, and then bake in a preheated oven at 190C for 15-20 minutes or until light golden. Remove from oven and sprinkle the tops of each biscuit with a pinch of lavender sugar. Leave to cool before moving off tray.

Boil the kettle. Make sure all Little Bears are in bed. Find a good book. Make a cuppa. Add a Biscuit.


Mummy Bear x


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