Baking Fun Using My Cupcake Toppers

The girls had some baking fun yesterday making cakes after I was given a £15 off code to try out some of the Toppers from MyCupcakeToppers in exchange for a review of them.


After looking through MyCupcakeToppers site I picked out some lovely Minnie Mouse & Disney Prince Real Icing toppers (12 for £6) that I knew the girls would love.


For our Minnie Mouse & Disney Princess cakes the girls made a mix for 12 chocolate chip cakes each. They quickly got their mixes made up, poured into the cases and into the oven.. so they could lick the bowls of course!

We loved the cakes and all helped ourselves to a few since we made 24 in total. The real icing cupcake toppers were amazingly yummy, even the Mr who isn’t keen on cake toppers really enjoyed it and munched through quite a few cakes!

The real icing toppers are absolutely brilliant and the printing is amazingly clear, they make the girls messy (but tasty) cakes look lovely.

I will definitely be ordering again in future for special occasions. I love how many design choices were available on the site. If you can’t find a design you like you can upload your own images or fill out a form with details of what you would like and the in-house design team can see what they can do for you too!

Want to make some too? Check out our recipe below.

You will need:

110g(ish) Caster Sugar

110g(ish) Butter

2 eggs

110g(ish) Self-raising flour

1tsp(ish) Vanilla extract/flavouring 

2ish handfuls of milk chocolate chips (plus a few to ‘test’)

1 tub of chocolate frosting 

A pot of sprinkles you completely forget to add


1. Preheat oven 180°c. Cream butter and sugar and add vanilla extract. Beat in 2 eggs.

2. Fold in the flour & throw in the chocolate chips.

3. Fill 12 cases halfway and bake for 10ish minutes until brown.

4. Let cakes cool (and sit on your hands to stop yourself eating them warm) before adding the frosting.

5. Pop the Real Icing sheets in the oven (once it’s cooled/cooling so it’s just warm) until the icing is easily removed from the sheets.

6. Add toppers to your cakes and ENJOY!

What do you think of our recipe will you be trying it out or do you have one of your own we could try? 

How lovely are the cupcake toppers? What design would you go for? 









Italian chocolate chip bread

Today we made Italian chocolate chip bread from a recipe Eva had chosen in a book ‘Bread 100 everyday recipes’ we’ve had laying around for a few years.

Italian chocolate chip bread

The recipe and method were nice and simple for the girls to do and they absolutely loved eating it too!

I shared these pictures on my Instagram and after @wendy_naptimenatterblog asked if I would share the recipe I decided to share the recipe on the blog for anyone who wants to use it since it really is so simple yet so delicious and fun to make! Especially with Cadbury’s chocolate spread…

Fancy giving it a try yourself?

You will need

Vegetable oil for brushing

225g/8oz plain flour + extra for dusting

1tbsp cocoa powder

Pinch of salt

15g/1/2oz butter plus 1/2tsp melted butter for brushing

1tbsp caster sugar

1 sachet easy blend dried yeast (We used 7g Allinsons easy blend dried yeast)

150ml/5fl oz lukewarm water

55g /2oz plain chocolate chips


1. Brush a baking sheet with oil. Sift the flour, cocoa powder and salt together into a bowl. Add the butter and cut it into the dry ingredients,
then stir in the sugar and yeast.

2. Gradually add the water, stirring well with a wooden spoon until the dough begins to come together, then knead with your hands until it leaves the side of the bowl. Turn out onto a lightly floured surface and knead for about 1o minutes, or until smooth and elastic.

3. Knead the chocolate the chips into the dough, then form into a round load. Put the loaf onto the prepared baking sheet and cover. Leave ti rise in a warm place for 1-11/2 hours, or intil the dough has doubled in size. Preheat the oven to 220°C/425°F/Gas mark 7.

4. Bake the load in the preheated oven forb10 minutes,
then reduce the oven temperature to 190°C/375°F/Gas mark 5 and bake for a further 15 minutes. Transfer the loaf to a wire rack and brush the top with the melted butter. Cover with a tea towel and leave to cool.