BakedIn Rainbow Cake Baking Kit Review

As you will all by now know, I absolutely love BakedIn. I came across them when I was reviewing the Degustabox subscription boxes. One month there was a BakedIn mug cake mix included. Being brutally honest, my opinion of “packet mixes” has always been rather negative, so I had decided in my head that the mug cake mix would be vile. Degustabox had once included some mug cake mixes from another big brand and they had been just as I expected… horrible, weird textured and artificial tasting. I made the BakedIn mug cake expecting to have a tiny spoonful and throw the rest away. Well that didn’t happen!!! It was absolutely scrumptious and tasted just like a baked-from-scratch cake. It disappeared in seconds! There had been a voucher included too to join the BakedIn Baking Club, which I did purely on the strength of how beautiful the mug cake was, and I haven’t looked back since. I love them!

I was very lucky recently when BakedIn asked me if I would like to try one of their newer baking kits and write a review of it. Obviously I jumped at the chance!

The Candy Crush Rainbow Cake Baking Kit really really impressed me. It contains all the dry ingredients you need to create a beautiful cake of 4 different coloured layers. All you need to provide is milk, eggs and butter. Apart from all the dry ingredients, the kit also comes with sprinkles, sweets and Candy Crush characters to decorate the cake with, which is a lovely touch. That’s not all though. It also comes with 4 disposable baking tins to bake the cakes in, baking paper circles to line the tins with, a cake board to display/serve the cake on, and a butter guide (which as I showed in THIS POST is amazingly accurate). There is a very easy to follow recipe card included too, and all of BakedIn’s recipes are pretty much foolproof. Literally anyone can make a wonderful looking and tasting cake with this kit.

I had a look on a large supermarket’s website at their own birthday cake range and decided to read some of the reviews of them. So many had very low star ratings and complaints (of which there were a lot) included “dry”, “tasteless”, “so bad not one person finished the cake”, “tasted artificial”, “terrible”, “heavy”, “won’t be buying again”, “revolting”, “inedible”,  “horrible aftertaste”…. hmmmm, it doesn’t make you want to rush out and buy a shop-bought cake for your child’s birthday, does it? Sometimes you just don’t have the money to get a cake made specially either. The Candy Crush Rainbow Cake is the perfect way to guarantee happy children on their birthdays. It costs just £14.95, but remember that includes equipment too! It serves 12 people comfortably with good sized portions.

So, how did I get on with making my Rainbow Cake? Well I wanted to show how easy it is for anyone to do it. I make lots of cakes so have lots of fancy bits and bobs to make cake decorating easier, but I decided I wasn’t going to use anything special to make this cake. I wanted to prove that, with no professional tools, it is easy to make a cake to be proud of and that your child will love. Grown ups will love it too! I made the 4 coloured sponges first, and then made the buttercream while the cakes were cooling. I followed the instructions on the recipe card to assemble the cake and used the back of a normal dinner knife to spread the buttercream on. Normally I would use a spatula and a scraper to make sure it is all perfectly smooth, but as I said, I wanted to show you can do it with just everyday items. You don’t need to buy any equipment at all to make a fabulous birthday cake. You can decorate the top however you want. the kit comes with a sheet of cardboard characters, and you just choose which ones you want to use, and attach them to baking skewers (included too).

You don’t need to use these if you don’t want to. You can just decorate with the sweets, or if your child has a favourite TV programme or something like My Little Pony, you could place some (sterile) models on top.

Here is my finished cake. I chose just a few of the characters and all of the sweets!

I loved the way it looked, and loved cutting into it even more to reveal the rainbow inside…

I can honestly say it tasted amazing! The sponges were light as air, and the buttercream was perfectly smooth. No graininess like you can sometimes get in buttercream. It all tasted homemade. There are no artificial flavourings or colourings in this cake, and you can tell! It had just the most delicious flavour, and was sweet but not sickly sweet like some shop-bought cakes can be. I can truthfully highly recommend this kit. No more excuses…. you CAN make your child’s birthday cake, and everyone will love it. Try it and see!

If you want to make one yourself to see how easy it is, you can buy them directly from BakedIn HERELet me know how you get on!

DISCLAIMER: I received the kit for free in exchange for an honest review. I only ever say the truth in my reviews anyway. False information doesn’t help anyone. I only recommend products and services I genuinely think are worth it, and BakedIn and the kit are both definitely worth it! I receive no compensation (apart from the free kit) for my review, and no commission if you buy the product. Thank you for reading. 

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Carrot Flapjack Hearts Recipe…. Little Hearts of Happiness

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My previous blog post was one in which I made a scrumptious cinnamon sauce and a cream cheese icing, and I now make sure my bottles are permanently full of these as they are so so delicious. I was thinking about other bakes I could make that they would complement and thought they would be amazing drizzled over a carrot cake. When I checked my cupboards though I didn’t quite have enough of the ingredients I would need, and I didn’t fancy a trip to the shops. I did however have plenty of oats, so decided to have a go at making carrot flapjacks that would hopefully give me the carrot cake fix I was craving. Well They most certainly did! They taste just like chewy carrot cake! I posted a photo of them on Twitter and a lovely lady described them as “little hearts of happiness”. I loved that description so much I decided to use it in the title 🙂

As I mentioned in THIS SHORTBREAD RECIPE recently, I received a beautiful Heart Mini Bakes pan from The Little Cook Shop and I decided it would be perfect for these flapjacks. I’ll be honest, I used my own recipe for these and guessed how much of each ingredient to use as I went along, so I was over the moon when I had mixed it all together to find it was the exact amount needed for the pan! That was such a stroke of luck. Although if I’d known how popular they would be in my house I would have doubled the amounts and made 2 batches! I am making more tomorrow and that is what I shall be doing this time! My Other Half ate 2 as soon as he walked through the door from work, then another 2 not long later. In his words, “these are ridiculously moreish”. That made my day. I frequently get accused of being a “feeder”, and I know I’m guilty of that. I get so much pleasure from cooking or baking something and seeing it being greatly enjoyed. The batch of 12 was polished off within a few hours. Good result! They are chewy rather than crunchy as that is how I prefer flapjacks. If you prefer crunchy, use 1 tbsp less honey and bake a few minutes longer.

I was thinking these would be perfect for Easter too. You know how you leave a mince pie out for Santa, a tooth for the Tooth Fairy…. well I can guarantee the Easter Bunny would love to find a couple of these left out for him when he visits your home! He doesn’t want a plain old carrot as he knows you leave them out for Rudolph. He wants something different that tells him you love him. What better than a carrot flapjack heart? Trust me, he’ll thank you for it!


You could use any pan for these but the Heart Mini Bakes pan is just so perfect. You will find you’ll use it for so many bakes so it is well worth buying. It is available HERE and if you enter the code CONFARREO10 at the checkout you will receive a 10% discount! You can use that code across the whole site, not just on that pan, so it is worth having a look at what else you might like. Chocolate moulds, bakeware, cookware, bundt pans, cook books…. the list goes on.

I topped half of mine with the cinnamon sauce and cream cheese icing I had made previously, and half with just the cream cheese icing. You don’t need to top them with anything but they do make them extra special. here is the recipe:

CARROT FLAPJACK HEARTS

75g unsalted butter, plus a bit extra for greasing

60g light brown soft sugar

3 tbsp runny honey

Half tsp mixed spice

100g carrots (weight after being peeled). peeled and finely grated

25g seedless raisins

25g chopped walnuts

150g porridge/rolled oats

  • Preheat the oven to 180C or 160C fan. Melt the little extra bit of butter and use a pastry brush to grease the heart cavities of the pan.
  • Place the butter, sugar, honey and mixed spice into a medium sized saucepan and heat until the butter and sugar have melted, stirring occasionally.
  • Remove from the heat and add the carrots, raisins, and walnuts and mix well.
  • Add the oats and mix until completely combined and the ingredients are distributed fairly throughout.
  • Divide the mixture between the 12 heart cavities and press down firmly until level. I found it easier to use my (clean!) fingers for this part.
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  • Place the pan on to a baking sheet/tray and bake in the centre of the oven for 20-25 minutes until lightly golden. They should still feel a bit soft, and will have shrunk away from the sides slightly.
  • Leave in the pan for 5 minutes, then remove gently and place on to a wire cooling rack to cool.

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You can either eat them as they are, or to make them extra special make the toppings from THIS RECIPE and drizzle them over the flapjacks. If you can only make one topping, make it the cream cheese icing. It goes so perfectly with these. Let me know what you top yours with. Happy Baking!

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DISCLAIMER: I received the pan for free from The Little Cook Shop in exchange for recipes/review. They very kindly provided a discount code for my readers. I receive no commission from the use of the discount code and receive no compensation from the Little Cook Shop (apart from getting to keep the pan). All views and opinions are my own and I believe in honesty in all my posts. I only review products I absolutely love for companies who I feel offer amazing service, so you can trust any recommendations I make 🙂

Cinnamon Sauce and Cream Cheese Icing Recipes for Fluffy Pancake Toppings

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This time last year there was a huge amount of excitement in our house as we were just a couple of weeks away from flying out to Orlando to see Mickey Mouse and friends. Half of me was dreading it (I imagined it would be just like a jam-packed Alton Towers for 2 weeks) and the other half of me was excited for the Disney magic. I have to say now though it was absolutely fantastic! The people were so friendly and fun, the weather was just glorious, the whole atmosphere was laid back, and the magic was definitely there. I had been kind of dreading the food too. I’d imagined just fried chicken and burgers for 2 weeks. Isn’t it funny how wrong our preconceptions can be? Three particular meals will always be remembered as some of the best food I have ever eaten. A Mexican feast in a gorgeous restaurant called Chuy’s on International Drive. A delicious meal in a restaurant called The Plaza, in Magic Kingdom. And a humungous breakfast in Denny’s Diner on International Drive. For this breakfast I chose pancakes with egg, hash browns, bacon, sausage and I think there were beans too. Can’t quite remember that part so well.  It was all soooooo good but the best part by far was the pancakes. They arrived on a separate plate and they had a cinnamon sauce and cream cheese icing drizzled over them. (Cinnamon seems to be a very big thing in Orlando).

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You can’t tell from the picture but these beauties were enormous! Actually you can tell…. the plate they are on is a dinner plate! I can honestly say these were divine! The pancakes were super light and fluffy, and the sauce and icing were… it’s hard to find a word to describe how amazing these were. You know the extremely famous scene with Meg Ryan in the diner in “When Harry Met Sally”? Yes, THAT scene? Well I think she had just tried a mouthful of this dish when she filmed that! Enough said.

I have craved these pancakes ever since returning home but had no idea how to go about making them. Two days ago it was Pancake Day and I was determined to recreate the only pancakes I have thought about in the last year. It took a bit of trial and error to get the sauces right but I was deliriously happy to eventually sit at the table with a stack of fluffy pancakes and two squeezy bottles full of the 2 most delicious toppings in the world. And as I would feel selfish keeping these recipes to myself, I’m going to share them with you. These taste EXACTLY like the ones I had a year ago in Florida. I am so happy now I can enjoy them every day!!!

You can use your favourite recipe for fluffy pancakes if you already have one. I used THIS RECIPE and it made 5 good sized very light and perfectly fluffy pancakes. Some people use buttermilk but these were just perfect as they were. I actually made 2 batches so had 10 pancakes. They were just as good the next day warmed quickly in a dry frying pan. I should imagine you could warm them quickly in a microwave too in around 15 seconds. Or eat them cold! Here are the recipes for the sauces:


CINNAMON SAUCE

200 g granulated sugar

25 g plain flour

1 level tsp ground cinnamon

pinch of salt

140 ml water

30 g unsalted butter

  • Put all of the ingredients except the butter in a small saucepan and heat gently, stirring, until the sauce starts to bubble and thickens. Let it boil gently until it is the thickness you prefer. I boiled mine for around 5 minutes, still stirring it.
  • Take the sauce off the heat and add the butter. Stir until the butter has melted and is thoroughly combined.

 

This sauce is at its best served slightly warm or room temperature. It is perfect for pancakes, waffles, churros, or glazing cakes. It would make a delicious dipping sauce for fruit too.


CREAM CHEESE ICING

100g unsalted butter, at room temperature

50g cream cheese, at room temperature

2 tbsp milk

half tsp vanilla extract

220g icing sugar, sifted

pinch of salt

  • Using a handheld electric whisk/beater, mix together the butter and the cream cheese until combined.
  • Add the milk and vanilla extract and beat until creamy.
  • Finally add the icing sugar and salt and continue to beat until very smooth and any lumps have disappeared.

This icing is perfect for pancakes, waffles, to use as a dipping sauce, or drizzling over cakes. Leftover icing will need to be kept in the fridge and ideally used within a few days.


I had 2 squeezy bottles which I used to put mine in and they made it so easy to drizzle the sauce and the icing over my pancakes. They also make them very easy to store. Both of these recipes made enough to fill 1 and a half bottles of each, so if you don’t want that much, just halve the recipes. Although I am absolutely certain that when you try them both, especially together, you will be wanting a permanent supply of them!

As you can tell from the photo of the ones I made, I put quite a bit more sauce and icing on them than the ones I ate in Denny’s Diner. When you try them, you’ll understand why. I have no shame in saying I could even eat them on their own straight from the bottles!!! I hope you love them as much as I do. I’d love to hear what you use them for if you make them. Enjoy! 🙂