Store Cupboard Cookies

These cookies are ideal for using up the store cupboard ingredients I often find myself with. As long as you stick to the basic cookie recipe you can’t go far wrong. This time I’ve decided to add oats, desiccated coconut and sultanas but feel free to change the ingredients to include chocolate chips, cherries, raisins, poppy seeds, walnuts or pecans, depending on what you have in the house.

Ingredients (makes around 12 cookies):

60g unsalted soft butter
100g light brown caster sugar
100g wholemeal self-raising flour
½ tsp. mixed spice
40ml coconut water

60g sultanas
40g oats
40g desiccated coconut

1. Preheat your oven to 180 degrees and line and grease two baking trays with parchment paper.
2. Cream the butter and sugar together until well combined. Add the wholemeal flour and mixed spice and keep stirring until you have a mixture that resembles dough (you can use an electric handheld mixer here for speed).
3. Next, add your choice of dry ingredients. I used sultanas, oats and desiccated coconut but as long as your ingredients weigh in around 140g-200g any combo of dried fruit, nuts or chocolate chips will work.
4. Mix the dough with a wooden spoon and add the coconut water.
5. Take a heaped tablespoon of the mixture and position 5cm apart on the prepared baking trays. Make sure you press each one down gently with the back of a fork.
6. Bake for 10-15 minutes or until golden around the edges. Leave to cool for five minute before transferring to a wire cooling rack. Enjoy with a cup of tea!

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Carrot Cake

Hi everyone,

This cake is a firm favourite in our bakery. We bake loads every week and hope you enjoy it as much as we do. It has a deliciously moist sponge that is brought together with zesty fluffy buttercream – any dessert lovers dream! Thanks to this foolproof recipe it’s so simple to whip up at home and truly is the perfect treat to impress your friends and family.

After all why not, it’s a healthy treat! well we like to think it is anyway…

Happy baking everyone! x

Cake ingredients:
175g self-raising flour
175g dark muscovado sugar
3 large eggs, lightly beaten
175ml sunflower oil
140g grated carrots (use a coarse grater for this)
100g chopped walnuts
Grated zest of 1 large orange
Grated zest of 1 large lemon
1tsp bicarbonate of soda
1tsp ground cinnamon
Pinch of mixed spice

Zesty buttercream ingredients:
200g unsalted butter
400g icing sugar
Zest of 1 orange
Juice of half an orange

Method (for the cake)
1. Preheat the oven to 170 C. Oil and line both the base and sides of a 20 cm deep round tin with baking parchment.
2. Tip the sugar into a large mixing bowl and pour in the sunflower oil and the beaten eggs. Lightly mix with a wooden spoon.
3. Stir in the grated carrots, walnuts, orange and lemon zest.
4. Mix in the flour, bicarbonate of soda and spices then sift it all into the bowl. Lightly mix all the ingredients together. The mixture should be fairly soft and runny.
5. Pour the mixture into the prepared tin and bake for 40/45 minutes, until it feels springy when you press the centre.
6. Allow to cool in the tin for at least five minutes then turn it out. Peel off the paper and cool on a wire rack.

Method (for the buttercream topping)
1. Cream the butter in a bowl, gradually adding the icing sugar until light and fluffy.
2. Add the grated orange zest, the juice of half an orange and combine the buttercream mixture together.
3. When the cake is cool take a wide pallet knife and spread the zesty buttercream topping over the cake.
4. Finish with a sprinkle of cinnamon.

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Vanilla and Raspberry Cupcakes

Hi everyone,

These last few days we’ve been making lots of these gorgeous little cupcakes for a wedding we’ve been working on. A lot of people who tend to pick cupcakes as wedding favours will opt out of having a wedding cake or will have a one-tiered cake instead. This is beneficial for people who are having a big wedding or people wanting to save money.

Another benefit of having individual cupcakes is that you can also double up and use them as a name card. Here at Liggy’s Cakes we wrap our cupcakes in clear boxes and tie it up with a colour coordinating ribbon to match your chosen colour theme. If you’re not keen on having full size cupcakes you can opt for bite size versions, which can be even cuter!

Ingredients (makes 10 cupcakes):
125g unsalted butter
125g caster sugar
125g self-raising flour
2 free-range eggs
½ vanilla pod
250g royal icing
6 tsp. raspberry jam
2 drops of pink food colouring
Edible flowers (available from specialist cookery stores)

1. Preheat the oven to 180 degrees and line a cupcake tray with 10 cupcake cases.
2. Cream the butter and sugar together in a large bowl until pale and fluffy.
3. Add the two eggs and beat together with the butter and sugar mixture. Add into this the sieved flour, using a folding motion to incorporate the flour into the other ingredients whilst keeping as much air as possible. Scrap the seeds from the vanilla pod into the mixture and combine.
4. Using an ice cream scoop, scoop the mixture evenly between the 10 cases.
5. Bake in the preheated oven for 20 minutes or until the cupcakes are light golden and springy to touch.
6. Allow the cupcakes to cool on a wire rack.
7. Using a teaspoon scoop out a little bit of the center of each cupcake. Place half a teaspoon of raspberry jam in each hole followed by the removed piece of sponge back on top of the cupcake.
8. Follow the instructions on the back of the royal icing kit and add the pink food colouring into the icing when ready. Use a flat bladed knife to place the icing on top of each cupcake.
9. Decorate with ready-made edible flowers.

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Luscious Lemon Layer Cake

Hi everyone!

This sunshine-sweet recipe is full of lemony goodness and is the perfect go-to recipe for any occasion. We pack in lots of zesty lemon which makes it have a real summer feel to it.

Ingredients (for the cake):
300g caster sugar
300g unsalted butter
300g self-raising flour
5 medium free range eggs
the zest of 3 un-waxed lemons

Ingredients (for the icing/decoration):
200g good quality lemon curd
250g unsalted butter
750g of icing sugar
The juice of ½ lemon
Sugar daisies and leaves (available to buy in most cookery stores)

You will need:
2 x 9” deep spring form tins
Baking sheets
1 disposable piping bag
1 kitchen skewer

1. Begin by preheating the oven to 180 degrees and greasing and lining your cake tins with baking sheets.
2. In a bowl, cream the butter and sugar together until pale and fluffy and add the eggs one at a time and then the flour and lemon zest.
3. Mix briefly until combined but be careful not to overbeat at this stage or your cakes will be flat and a bit tough in texture.
4. Split the cake batter evenly between the two tins and bake for around 25 minutes or until pale and golden in colour.
5. Leave to cool for 10 minutes in the tins and then turn your cakes out to finish cooling on a wire rack.
6. Whilst the sponges cool, make the buttercream by combining the unsalted butter in a bowl with the icing sugar, a couple of tablespoons of boiling water and the lemon juice. Taste your buttercream and feel free to add more lemon if you prefer.
7. Next, assemble your cake!
8. Split each sponge into two layers using a large serrated knife so you have four individual layers of cake.
9. Spread a thin layer of buttercream followed by a thin layer of lemon curd over the top of three of the sponges (leaving one still to be iced).
10. Stack the cakes one on top of the other and finish with the plain layer on top.
11. Cover the entire cake with a layer of buttercream and pop in the fridge to chill for 30 minutes.
12. To create the lemon curd design on top of the cake, spoon the remainder of the lemon curd into the piping bag and pipe circles starting with a small one in the middle, getting bigger as you move towards the outside of the cake.
13. Next take a skewer and run this across the cake in lines from the centre point to the outside edge of the cake until you have the desired effect.
14. Finally decorate with the sugar daisies and leaves for the finishing touch!

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Pastel Meringue Kisses

Hi everyone,

Oh it’s been a miserable bank holiday weekend here in Scotland! Rain rain rain! Luckily for us we’ve been kept busy in the kitchen baking these delightful little treats – pastel meringue kisses! They’re ideal as a gift or the perfect choice if you’re having a girly afternoon tea, or if you’re looking for a posh pudding serve them up with summer berries and cream and you’re good to go!

2 medium egg whites
225g white caster sugar
¾ teaspoon of white vinegar
100g white chocolate
Pink, green and purple natural food colourings (available in larger supermarkets)
1 teaspoon of vanilla extract

You will need:
2 baking sheets
1 piping bag fitted with a wide, fluted nozzle

1. Preheat the oven to 120 degrees and line two baking trays with waxed parchment paper.
2. Wash and dry a large bowl so that it is grease free and pour the egg whites in. Start slowly beating the egg whites with an electric hand whisk until it forms dry peaks when you lift the beaters out of the bowl.
3. At this stage, start to add the caster sugar in increments (about a tablespoon at a time) until it is all combined and you have stiff, glossy peaks of meringue.
4. Finally add the vinegar and vanilla extract and briefly mix again until combined.
5. Split the meringue into three bowls and use the end of a cocktail stick to add drops of colour into each bowl so that you end up with one bowl in pink, one bowl in lilac and one bowl in pale green.
6. With your piping bag fitted with a fluted nozzle, spoon one of the coloured meringue mixtures into the bag and pipe fifty-pence sized splodges of meringue onto the sheet. Try and keep these as evenly sized as possible.
7. Wash out your bag and nozzle and repeat with the other two colours until you have around 40 individual meringues.
8. Bake in the oven for 20 minutes and then turn the oven off and leave to dry for 4 hours in the oven.
9. When you are ready to serve the meringue kisses, melt the white chocolate in the microwave and dip the base of each meringue into the chocolate and place on greaseproof paper to dry.

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Hi everyone,

This Scottish classic gets a pretty Liggy’s make over with the help of some widely available cookie stampers. This shortbread also makes a lovely homemade gift when packaged into boxes and tied up with pastel ribbons.

110g golden caster sugar
110g corn flour
225g plain white flour
225g unsalted butter (buy the best you can as you will be able to taste the difference)
Pinch of salt
You will need:
2 baking sheets
Biscuit cutter
Biscuit stamp of your choice

1. Preheat your oven to 170 degrees and line a couple of baking sheets with greaseproof parchment paper
2. In a large mixing bowl beat the butter and sugar together until pale and fluffy
3. Sift the plain flour and salt into the bowl and combine with the butter/sugar mix then knead until you have an even ball of dough
4. On a floured worktop, roll out the dough until it’s about 1cm thick and cut out your biscuits and stamp your chosen design on the top
5. Place the unbaked biscuits onto your lined baking sheet and place in the fridge to chill for around 20 minutes. After this, bake for 15-20 minutes in the oven
6. Allow the shortbread to cool briefly before sliding the biscuits onto a cooling rack and sprinkle with some more caster sugar
7. The shortbread will keep in a tin for up to five days. Enjoy!

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Chocolate Cake

Hi everyone,

This is our most popular birthday cake, and we’re not surprised as it’s so tasty! This cake is perfect for chocolate lovers as it’s pure chocolate heaven. It will really impress if you’ve got any celebrations coming up or if you’re like us then it’s perfect any day of the week with a nice cup of tea :)

300g unsalted butter
300g caster sugar
5 large eggs
225g self-raising flour
75g cocoa powder
For the filling/icing:
250ml double cream
250g dark chocolate

To decorate:
Chocolate fondant/chocolate truffles
Piping icing

1. Preheat your oven to 180 degrees and greaseproof and line a 9 inch spring form tin
2. In a large mixing bowl cream the butter and sugar until pale and fluffy
3. Whisk the five eggs in a separate bowl and combine in with the butter and sugar mixture and put aside
4. Combine the flour and cocoa powder and fold into the mixture
5. Pour the mixture into the prepared tin and bake in the oven for 30 minutes. Take out of the oven and cool on a wire rack. Once cooled, spilt the cake in half and put aside
6. Heat the double cream slowly in a pan for a few minutes, be careful not to boil it. Take the cream off the heat and add the chocolate. Stir the chocolate into the warmed cream until all of the chocolate melts. Put aside to cool at room temperature for 30 minutes
7. Once the chocolate mixture has cooled use a third of the mixture to sandwich the two halves of the cake together and use the rest of the mixture to cover the sides and the top of the cake
8. To make the chocolate decorations for the top of the cake I would recommend you using chocolate fondant rolled into balls. Another option is to use readymade truffles for the decoration. It’s best to use piping icing as a glue to stick your chocolate truffles on the top of the cake.
9. Use piping icing to a write a message of your choice. Enjoy!

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Hi everyone,

I hope you all had a lovely bank holiday weekend? We had a super exciting weekend as we were launching our brand new showroom in the Scottish Wedding Rooms in Kilmarnock! It was a fantastic launch and we are so excited to now be open in a third location. It will be open Wednesday-Sunday each week between 10am-4pm and consultations and tastings will be available by appointment. If you’re interested in booking a tasting just give us a call on 0141 942 6620.

This week, we thought we would tell you all about the decadent sweet treat of the moment, delicious little Macaroons. They are slightly tricky to make but if you follow these easy steps you’ll be able to create perfect Macaroons every time. They’re a light and sweet biscuit, which is crunchy on the outside and soft on the inside – totally delicious! If you’re just a beginner with baking Macaroons then once you have more confidence you can start to experiment by changing the colours and flavours of the fillings.

Liggy x

3 egg whites (preferably free range)
125g fine ground almonds
175g icing sugar
75g caster sugar
Pink food colouring
Pinch of salt

For the filling:
1 tablespoon of raspberry jam
120g butter
100g icing sugar
2 drops of vanilla extract

1. Preheat your oven to 160 degrees and line a couple of baking sheets with waxed greaseproof paper
2. In a large mixing bowl combine the ground almonds and icing sugar until fully mixed then put aside
3. In a separate, very clean bowl, whip up the egg whites using an electric mixer, add a pinch of salt and gradually mix the caster sugar in until the mixture has thickened and turned glossy
4. Take roughly half of the meringue mixture and put into a separate bowl, add a few tiny drops of pink colouring and mix until you have an even shade of pastel pink
5. Add half the almond sugar mix to the white bowl of meringue mix and the other half to the pink meringue mix
6. Use a spatula to fold the almond sugar through the meringue whilst retaining as much of the air as possible
7. Spoon the pink mixture into a piping bag and snip a small hole to allow you to pipe 3cm round circles of mixture on to the baking sheet, put aside and repeat the piping process with the white mixture on your second baking sheet
8. Leave the macaroons to set for 30 minutes before putting them into the oven to bake for 15 minutes. Remove from the oven and allow to cool
9. Make up the filling by mixing the butter and icing sugar together, add the jam and use to sandwich your macaroons together in pairs.

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Cake Pops

Hi everyone,

This week I wanted to talk to you all about our scrumptious Cake Pops – a bite-sized piece of yumminess! Imagine all the deliciousness of a cupcake hand rolled into a ball, dipped in chocolate and served on a stick – what could be better?

Cake Pops are currently the trendiest dessert around, as well as being able to style them into almost anything, they’re guaranteed to ooze character every time. I admit, they can sometimes seem a little daunting to bake but this recipe couldn’t be simpler and are a real treat to make. They’re a great idea for a party or celebration and have very much taken over from the cupcake as the ‘sweet treat of the moment’. When it comes to decorating your Cake Pops, keep them as simple or as fancy as you choose.

600g of cake crumbs (these can be slightly stale – it won’t make a difference)
125g unsalted butter (room temperature)
1 teaspoon of vanilla extract
375g icing sugar
12-15 lollypop sticks
300g white chocolate or candy melts
Sprinkles/coloured piping icing of your choice

Optional decoration:
Cake pop bags (available in high street cook shops)
Ribbon for bows


1. Start by crumbling your cake into a large bowl until you have fine crumbs – you can do this using a food processor or just break it down using your fingertips
2. Make the butter cream by creaming the unsalted butter in a bowl and bit by bit add in the icing sugar along with a dash of boiling water as you go until you have a smooth and spreadable consistency. Add in the vanilla extract
3. Combine the buttercream with the cake crumbs and mix together until you have a consistency like dough
4. Use your hands to roll 12-15 round balls of the crumb/buttercream mixture and put aside to set for an hour
5. Once set, push a lolly stick into the base of each ball and set aside
6. Melt the chocolate or candy melts in the microwave and dip each cake ball into the melted mixture, twisting the lolly stick as you take it out the bowl, this will help achieve a smooth finish
7. Finish with sprinkles or a drizzle of coloured icing and set aside to dry on greaseproof paper until you are ready to enjoy!

Give these a try and send us a photo on Twitter @liggycupcake. We can’t wait to see all of your creations!! Liggy x

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Lemon Cupcakes

Hi everyone,

Hope you all had a lovely Easter and made lots of delicious Easter goodies!! It was so sunny over the weekend but we’re a bit disappointed that the sun has disappeared again this week so with the hope of more summer sunshine on its way we thought this would be the perfect week to send you our Lemon Cupcake recipe. What I love about this recipe is that it’s so simple and without fail it produces light and delicious cupcakes every time.

I love using heaps of fluffy frosting on these cupcakes and also decorating them with edible rose petals or flowers as well as using pretty polka dot cupcake cases, of course this isn’t essential for the recipe but I think it adds a little something special! As we all know we eat with our eyes so presentation is key when it comes to baked deliciousness but that’s the beauty of making cupcakes because we can bake them in any shape, size, colour or flavour that we want!

Lemon Cupcakes

The Cupcakes

120g unsalted butter (room temperature)
120g caster sugar
2 medium eggs (room temperature)
120g self raising flour (sieved)
Zest of 1 unwaxed lemon

The Icing

200g unsalted butter
600g icing sugar
3 tablespoons of boiling water
2 tablespoons of good quality lemon curd
Natural food colouring (optional)
Sprinkles and decorations (optional but highly recommend)


1. Preheat the over to 180 degrees, fan 170 degrees, and line a silicone cupcake baking tray with 10 paper cupcake cases (I like to use pretty polka dot ones which are readily available in supermarkets and specialist baking shops)
2. Cream the butter and sugar together in a large bowl until pale and fluffy.
3. Add the 2 eggs and beat together with the butter and sugar mixture and then add into this the sieved flour, using a folding motion to incorporate the flour into the other ingredients whilst keeping as much air as possible.
4. Add the zest of the lemon into the mixture.
5. Use an ice cream scoop to scoop the mixture evenly between the 10 cases.
6. Bake in the preheated oven for 20 minutes or until the cupcakes are light golden and springy to touch.
7. Allow the cupcakes to cool on a wire rack whilst you get started on the buttercream.
8. Vigorously beat the butter before adding the icing sugar in stages with a little of the boiling water until you reach a soft, spreadable “frosting” consistency.
9. Stir through the lemon curd and a tiny amount of any pastel food colouring you would like until you reach a desired shade.
10. Spread or pipe the icing on to the cooled cupcakes and decorate with sprinkles, sugar flowers or shapes of your choice.

If you don’t already, give us a follow on Twitter @liggycupcake or Facebook’sCakeCompany to keep up to date with what we’re up to! Liggy x

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