Bespoke Baby Cupcakes


One of my most popular cupcake designs in 2015 was the Bespoke Baby Cupcakes. Available to order as a blend of both for baby showers or Boy and Girl alone should you already know the colour or want to order as a new baby gift.

The sponge cake is available in all flavours, here are a few examples below;

Lemon Drizzle

Salted Caramel



Blueberry (blue dyed sponge for Boy design)

Strawberry (pink dyed sponge for Girl design)

Box of 12


Box of 6


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Honeycomb Explosion Cake

P1110662The Honeycomb Explosion cake is a My Kitchen Drawer signature design. Available in any flavour and decoration of your choice.

4 layer 6″ cake

From £70

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Christmas Reindeer Cupcakes


Christmas is fast approaching and I can’t quite keep up. Seriously I mean wasn’t it September two days ago? I haven’t even had time to get excited about it which is strange seeing as Santa Season is my favourite time of year, so on the 1st December I jumped into my kitchen to get a start on my festive baking. Let the fun commence.

I’ve been making these Rudolph Cupcakes for the last few years now and they never fail to please a crowd, adults almost as much as children. They look really impressive but making them is super simple with just a few steps to follow.

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Makes 12 Reindeers

Prep time: 1 hour

Baking time: 25 minutes

175g unsalted butter

175g soft brown sugar

2 large eggs

175g self-raising flour

70g coco powder

1 tsp baking powder

1 tsp vanilla extract

250g dark chocolate

50g butter

235ml double cream

Smarties/M&Ms (red and brown)

Salted pretzels

Mini Jaffa Cakes

Preheat the oven to 170C, 325F, Gas 3.

Put all your dry ingredients into a free standing mixer with a batter paddle attachment and combine on a low speed until you have a sandy texture.

Whisk the eggs and vanilla together in a jug, then slowly poor about half into the dry mixture and beat on a medium speed. Scrape the sides of the bowl down and add the remaining wet mix. Continue mixing until all smooth.

Spoon the mixture into cupcake cases and bake for 20-25 minutes or until a skewer inserted comes out clean. Leave to cool on a wire rack.

For the ganache

Chop the chocolate into small pieces and leave in a medium sized mixing bowl

Gently heat double cream and butter into a pan until it almost reaches a boil then pour this over the chocolate.

Stir until the chocolate is melted and smooth.

Cool until thick and spreadable.

Assemble your reindeers

Using a palette knife spread a generous amount of chocolate ganache onto each cupcake and smooth out.

Place a mini Jaffa Cake in the centre of the cupcake followed by a brown smartie (stuck down with a little ganache) onto the centre of the Jaffa Cake. Remember to use a red smartie for one cupcake to make your Rudolph.

Place two pretzels above your Jaffa Cakes for the antlers.

For the eyes mix together a small icing sugar paste and transfer into a piping bag. Pipe the eyes below the antlers and leave them to dry. When the white icing is tacky and almost dry, dip a cocktail stick into some black food colouring or the remaining chocolate ganache and dot onto the whites to complete the look.