Order cakes & bakes on line

Are you planning a party, a family get together or thinking of sending someone a different kind of gift?

DonnaLulu Cooks adds a twist to a range of cakes & bakes for that something a little bit different. They are generally sold as individual items so you can mix & match to suit all tastes or you can order in bulk for a special occasion. The cakes can also be baked as a larger round or loaf cake. All of our products are made to order with free delivery within a 20 mile radius of Thrapston, Northamptonshire. We can also pop some in the post if required.

Some examples are below, but you can also browse in the gallery section of if you have a different type or flavour of cake or cakes in mind that are not on the list, get in touch and we will be very happy to help!

Saxby’s Cider toffee apple or toffee banana cakes £1.10 per individual cake
£5 for 6
£3.70 per loaf cake

Carrot & orange or lime cakes £1 per individual cake
£5 for 6
£3.50 per loaf cake

Chilli, chocolate & lime cakes £1.10 per individual cake
£5 for 6
£3.70 per loaf cake

Rhubarb custard crumble cakes £1.10 per individual cake
£6 for 6
£3.70 per loaf cake

Apple custard crumble cakes £1.10 per individual cake
£6 for 6
£3.70 per loaf cake

Salted caramel chocolate brownie £1.20 per slice
£7.00 for 6
£13.50 for 12

Peanut butter chocolate brownies £1.20 per slice
£7.00 for 6
£13.50 for 12

Chilli & lime chocolate brownies £1.20 per slice
£7.00 for 6
£13.50 for 12

Coconut & lime chocolate brownies £1.20 per slice
£7.00 for 6
£13.50 for 12

Ginger flapjacks £1 per slice
£5 for 6
£9.50 for 12

Dry roasted peanut butter & sultana flapjacks £1 per slice

£5 for 6
£9.50 for 12

Salted caramel & pecan nut flapjacks £1 per slice
£5 for 6
£9.50 for 12

Sweet & salty popcorn flapjacks £1 per slice
£5 for 6
£9.50 for 12

Chocolate & chilli flapjacks £1 per slice
£5 for 6
£9.50 for 12

Chocolate & coconut flapjacks £1 per slice
£5 for 6
£9.50 for 12

Savoury flapjacks; Cheesy leek & toasted pumpkin seed,
Cheese & onion, Cheese & sun dried tomato or Cheese & roasted red pepper £1.20 per slice
£7 for 6
£13 for 12

Please note any postage costs are not included in the above prices

You can also find some of our cakes & bakes at The Old Barn, Wadenhoe, Nr Oundle, Northamptonshire. Ria’s RosyLee Tearooms in Wellingborough, Northamptonshire. Tasty Bite Thrapston, Northamptonshire.

Chocolate Chilli Strawberry Vanilla Cakes

How about these cakes for a difference, using some home grown produce. Our first pick of strawberries and using some of our endless chilli supplies! The bottom layer of the cake is chocolate and chilli, with a vanilla & fresh strawberry sponge on top and decorated with fresh strawberry butter cream on top.

I hadn’t used fresh strawberries in a cake before, but it does work. I have used uncooked ones and also cooked ones (boiled with some sugar and pureed) to see if there is a difference. To be honest I don’t think there is much of a difference, the one thing I make sure of is to use fresh strawberries at room temperature rather than straight out the fridge, as if they are too cold it curdles the cake mixture. I just crush them with a masher or puree them with a hand blender. I also put aside some of the juice if I am just drizzling some icing to go on top, so it gives it a nice pink strawberry flavour finish.

Chocolate chilli strawberry vanilla cakes

Chocolate chilli strawberry vanilla cakes

 

Easy Spicy Tomato Salsa

A quick and easy salsa which also uses any spare tomatoes. You will need a few small tomatoes, around 25-30 (or large ones cut in half), 1 red onion skinned and cut into 8, 2 cloves of garlic – leave the skins on and one whole chilli. Put it all in a roasting tin with a glug of oil, salt & pepper and cook in a hot oven at 190 degrees for 20 to 25 minutes until blackened. Take the skin off the garlic and the stem off the chilli. Put it all in a food processor or use a hand blender to blend until it’s quite smooth. Add some chopped coriander and a squeeze of lime juice. It can be adapted to taste, so if you like it hotter add another chilli… This salsa can be used with Mexican wraps, as a base to a chilli, on a pizza base, as a dip, a pasta sauce, as a spicy ketchup and much more!

 

 

 

Order your cakes & bakes with a twist!

Are you planning a party, a family get together or thinking of sending someone a different kind of gift?

DonnaLulu Cooks adds a twist to a range of cakes & bakes for that something a little bit different. They are generally sold as individual items so you can mix & match to suit all tastes or you can order in bulk for a special occasion. The cakes can also be baked as a larger round or loaf cake. All of our products are made to order with free delivery within a 20 mile radius of Thrapston, Northamptonshire. We can also pop some in the post if required.

If you have a different type or flavour of cake or cakes in mind that are not on the list, get in touch and we will be very happy to help!

May’s on line price list is below

Cider toffee apple or toffee banana cakes £1.10 per individual cake
£5 for 6
£3.70 per loaf cake

Saxby’s Plum Cider Cakes £1.10 per individual cake
£5 for 6
£3.70 per loaf cake

Saxby’s Blackcurrant cider toffee apple cakes £1.10 per individual cake
£5 for 6
£3.70 per loaf cake

Chocolate carrot cakes £1.10per individual cake
£5 for 6
£3.70 per loaf cake

Carrot & orange or lime cakes £1 per individual cake
£5 for 6
£3.50 per loaf cake

Chilli, chocolate & lime cakes £1.10 per individual cake
£5 for 6
£3.70 per loaf cake

Rhubarb custard crumble cakes £1.10 per individual cake
£6 for 6
£3.70 per loaf cake

Apple custard crumble cakes £1.10 per individual cake
£6 for 6
£3.70 per loaf cake

Salted caramel chocolate brownie £1.20 per slice
£7.00 for 6
£13.50 for 12

Peanut butter chocolate brownies £1.20 per slice
£7.00 for 6
£13.50 for 12

Chilli & lime chocolate brownies £1.20 per slice
£7.00 for 6
£13.50 for 12

Coconut & lime chocolate brownies £1.20 per slice
£7.00 for 6
£13.50 for 12

Ginger flapjacks £1 per slice
£5 for 6
£9.50 for 12

Ginger nuts flapjacks – with mixed nuts £1 per slice
£5 for 6
£9.50 for 12

Salted caramel & pecan nut flapjacks £1 per slice
£5 for 6
£9.50 for 12

Sweet & salty popcorn flapjacks £1 per slice
£5 for 6
£9.50 for 12

Chocolate & chilli flapjacks £1 per slice
£5 for 6
£9.50 for 12

Chocolate & coconut flapjacks £1 per slice
£5 for 6
£9.50 for 12

Savoury flapjacks; Cheesy leek & toasted pumpkin seed,
Cheese & onion, Cheese & sun dried tomato or Cheese & roasted red pepper £1.20 per slice
£7 for 6
£13 for 12

Please note any postage costs are not included in the above prices

You can also find some of our cakes & bakes at The Old Barn, Wadenhoe, Nr Oundle, Northamptonshire and at Ria’s RosyLee Tearooms in Wellingborough, Northamptonshire.

Saxby's Plum Cider Cakes

Saxby’s Plum Cider Cakes

Chocolate Brownies

Chocolate Brownies

Rhubarb Custard Crumble Cakes

Rhubarb Custard Crumble Cakes

Sweet & salty popcorn flapjacks

Sweet & salty popcorn flapjacks

Using up spare egg whites for easy meringues

If you find yourself with any spare egg whites and don’t know what to do with them, pop them in the freezer until you’re ready to use them. These meringues are really easy. Defrost your egg whites (or use fresh ones), whisk until firm add 50g caster sugar to each egg white and whisk until shiny, thick and creamy and if you turn the bowl upside down it shouldn’t fall out. Spoon large peaks onto a lined baking tray and bake in a cool oven – 110C or gas mark 1/4 for an hour. Once cooled drizzle with chocolate and sprinkle with chopped nuts. Marshmallowy in the middle they are delicious with fresh fruit and maybe a dollop of cream or yoghurt.

Chocolate Meringues

Chocolate Meringues

 

Easter Recipes

These recipes are good to make with the kids while they’re on their holidays and are delicious for everyone to enjoy!

Triple Choc Easter Block

Triple Choc Easter Block

 

 

 

 

 

 

 

Triple Choc Easter Egg Block

You will need;

250g shortbread biscuits
150g good quality dark chocolate, broken into pieces
150g good quality milk chocolate, broken into pieces
100g butter
125g golden syrup
75g dried cranberries
75g sultanas
75g chopped almonds – or other chopped nuts
12 mini cream eggs, unwrapped
40g white chocolate for decorating

Method;

Line a 7 inch square or round cake tin with cling film, making sure that it hangs over the sides so the block is easy to get out of the tin once it’s set. Bring a pan of water to a gentle simmer. Put the broken dark & milk chocolate with the butter into a heatproof bowl and place over the simmering pan of water to melt, making sure the bowl does not touch the water. Break the biscuits up by placing in a plastic bag and gently smash them with a rolling pin, or this can be done in a food processor. You need to have chunky pieces. In a large bowl, mix together the biscuits, cranberries, sultanas, and chopped almonds. When the chocolate and butter has melted, take it off the heat and stir in the golden syrup. Pour the chocolate mix into the biscuit mix and stir until all ingredients are combined. Add the unwrapped mini eggs and gently stir through trying not to break them (don’t worry if they do happen to break up). Tip the mixture into the tin, and gently even it out. Place in the fridge for at least a couple of hours to set. Once set, turn the tin upside down, peel off the cling film and place the block on a board or a plate. Melt the white chocolate in a bowl using the same method as the dark & milk chocolate or place in a jug and heat in the microwave until just melted. Drizzle over the top of the block with a teaspoon and put in the fridge or a cool place to set. Once the chocolate has set, cut into squares and enjoy!

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Hot Cross Easter Cakes

Hot Cross Easter Cakes

Hot Cross Easter Cakes

 

 

 

 

 

You will need:
250g Self-raising flour
250g Softened butter
250g Light brown sugar
4 Eggs
100g Sultanas
50g Marzipan
1tsp Ground cinnamon
1tsp Ground Ginger
1/2tsp Allspice
50g Icing sugar

Method:
This recipe is a cross between a spicy hot cross bun and an Eater Simnel cake with marzipan. This will make 12 muffin sized cakes. Pre-heat the oven to gas mark 4, 180C or 160C for a fan oven. Line a 12 hole muffin tin with paper cases or lightly grease a 12 hole cake tin. Place the flour, butter, sugar and eggs in a mixing bowl and whisk with an electric mixer until all combined. Add the sultanas, ginger, cinnamon, all spice and whisk until mixed. Break the marzipan into small sultana size pieces and stir into the mix. Spoon the mixture into the prepared cases or cake tin to approximately 2/3rds full. Bake in the oven for 15 to 20 minutes, until the cakes are springy when lightly pressed. If using a tin, leave for 5 minutes before removing. Leave the cakes to cool completely on a wire rack before icing. To decorate, mix the icing sugar with a few drops of water until it is thick enough to pipe. Using a piping bag with a small nozzle, pipe a cross on each of the cakes. Alternatively you can drizzle a cross on the cakes. Leave to set before enjoying.

 

Guinness Chocolate Fudge Cake

This has been a popular cake on the last couple of markets and is just in time for St. Patricks Day!

Guinness Chocolate Fudge Cake

Guinness Chocolate Fudge Cake

Guinness Chocolate Fudge Cake

You will need:
250g butter
200g dark brown sugar
70g good quality cocoa powder
250ml Guinness
2 eggs
140g Greek yoghurt
200g plain flour
1tsp baking powder
70g fudge pieces
75g White chocolate to decorate

 

Method:
This recipe will make 12 muffin sized cakes or one 23 inch cake. Pre-heat the oven to gas mark 4 or 160C for fan oven. Lightly grease and line a 23 inch cake tin, or a 12 slot muffin tin.
Place the butter, sugar and cocoa powder in a large pan and heat on a low heat until all the butter and sugar has melted, stirring to make sure it all mixes in. Take the pan off the heat and stir in the Guinness. Whisk or stir in the Greek yoghurt to the Guinness mix and then stir the eggs until it is all mixed together. Gently stir in the flour, baking powder and fudge pieces. Pour the mixture into the prepared tin or cake cases and bake in the oven for 20 – 25 minutes for small cakes or 25 – 40 minutes for a large cake. Leave to cool and remove from the tin. To decorate melt the chocolate and drizzle over the cake or cakes. Leave to set before enjoying. Alternatively the cake is delicious served warmed with cream or some Greek yoghurt.

More vegetable cakes!

Sticking with the winter vegetable theme before the Springtime produce comes along, I made these parsnip & blood orange cakes which are sweet from the parsnips with the sharpness of the orange and I have to say, delicious! As with the carrot and orange cake, I boiled the blood oranges and then whizzed them in a food processor until smooth and passed through a sieve to make an even smoother puree.

Boiling fruit for cakes is well worth a try and so easy. I have done it with clementines, blood oranges and lemons. It takes about an hour of simmering until they are soft, whizzing in a processor and passing through a sieve for a smoother texture. Gently stir in 2 or 3 tablespoons of the puree to the cake mix for a more intense flavour than just zesting or adding juice and it makes the cake really moist. I will also be trying it with limes and even a grapefruit, which may need some extra simmering time!

Parsnip & Blood Orange Cakes

Parsnip & Blood Orange Cakes

 

Carrot & Blood Orange Cakes

Another seasonal cake using up a vegetable that’s lurking at the bottom of the fridge and put together with some seasonal blood oranges. Carrot and blood orange, deliciously moist with a fruity citrus flavour. The icing drizzled on top is made with the blood orange juice, so it gives it a natural but subtle pink colour. While they are in season, the blood oranges are a good fruit to use to go with carrot, but this would go just as well with any orange or even limes for a sharper citrus flavour. Recipe to follow!

Carrot & Blood Orange Cake

Carrot & Blood Orange Cake

Carrot, Parsnip, Sweet Potato & Walnut Cakes

A seasonal recipe to use up some winter veg and it will give you at least 3…ish…of your 5 a day!

Carrot, Parsnip & Sweet Potato cakes – makes 12 individual cakes

200g carrot, peeled & grated
100g parsnip, peeled & grated
100g sweet Potato, peeled & grated
150g butter
3 eggs
185g soft brown sugar
250g self raising flour
1tsp baking powder
1tsp ground ginger
1tsp ground cinnamon
60g chopped walnuts
pinch of salt

Pre-heat the oven to 180C/Fan 170C/gas mark 4 and line a 30x20cm cake tin or this will make 12 individual cakes.
Melt the butter on a low heat and set aside to cool slightly. In a large mixing bowl mix the dry ingredients – sugar, flour, baking powder, spices, walnuts & salt. Whisk the eggs into the melted butter and stir into the dry ingredients until just combined. Stir in the grated vegetables and spoon the mix into the prepared tins or cake cases. Bake the small cakes for 15 mins or 20-25 mins for larger cakes until springy to the touch. Drizzle with icing once cooled (optional).

Carrot, Parsnip, Sweet Potato & Walnut Cakes

Carrot, Parsnip, Sweet Potato & Walnut Cakes

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