Back to Baking

Like most other small businesses, we find ourselves living in a very strange world right now, baking for me is like therapy and not baking as much due to lockdown has sadden me, but keeping both myself, my family as well as the safety of my customer is the most important thing. With stock supplies improving and shops starting to reopen the outlook is more positive.

I am pleased to say that my local maker shop – Made by Kent on Staplehurst High Street is opening its doors again (Tuesday 16th June), with new safety procedures in place you’ll all be able to browse and enjoy all the handmade items from local makers once again!!

As some of you may know I normally supply one of my large drip cakes by the slice, but unfortunately this form of purchase is harder to ensure minimal contact between the cake and any possible contaminate so instead ill be trialling some of my delicious pre-packed cupcakes for you instead!!

I welcome any suggestions on flavours you’d like to see, but I hope to be converting my large cake flavours into small cupcakes size versions, equally as tasty and perfectly portioned ready to be enjoyed! Ill also be bring some of my Norwegian biscuits back into stock also!!

As always, I am committed to the highest food hygiene (5 star rated) measures but at dippydesignmakebake I have implementing additional stricter hygiene measures in direct response to COVID-19 (Coronavirus), to ensure I am doing all I can to keep us safe whilst still being able to enjoy cake! In these challenging times we have all had to make changes as a result of the outbreak of COVID-19 (Coronavirus), I just wanted to update our valued customers and followers about how dippydesignmakebake is dealing with the current situation. I continuing to carefully follow and monitor official guidance from the UK Government and Public Health England. It is vital I update and add new procedures to ensure that any and all are in place to continue to support the health and well-being of my customers and myself.

As the only baker at dippydesignmakebake I have complete sole responsibility for the baking and decorating of all my bakes and all production is carried out in my purpose built Bakery Studio which is only used for business purposes.

At dippydesignmakebake I have implemented several new procedures including striker hand washing routine with increased frequency, as well as increased cleaning in high contact areas. All my bakes in Made By Kent are now pre-packed in replacement of any ‘cake by the slice’ options and Social distancing collections and deliveries are now in place for all cakes and bakes orders.

Ive been getting a few enquiries for last minute cakes or booking far in advance, due to the unknown of any situation right now here are a few FAQ with answers to try an help with these additional questions.

Can I get a cake for today/tomorrow?
I always aim to help where possible to fullfill desired dates but due to the additional cleaning and safety measures in place (as a result of COVID-19/Coronavirus) and some ingredients still proving harder to source, I do have reduced availability and cannot guarantee last minute order as i might have done previously, so please get in contact or order in advance to avoid any disappointment.

How far in advance can I book my order in to ensure i can get a cake?
Currently I am only taking orders 6 weeks in advanced to ensure I can accommodate orders fully and safely. As the future is still so unknown i will review this regularly and when possible will update.

Can I order cakes for vegan and gluten/dairy/egg-free cakes?
Normally I would accommodate these types of special dietary orders but because i cannot reliably source the niche items easily that may be required i am temporally unable to offer these I’m afraid.

Can I still have a bespoke cake designed?
Yes but I do have limited supplies and stock takes longer to arrive so I am taking orders such as these on a case by case and ill try best advise what I might be able to create, please note I will have reduced capacity for orders due to the additional cleaning and safety measures in place (as a result of COVID-19/Coronavirus) Please get in contact if you’d like to talk over your ideas.

you can see some previous designs in the cake gallery.

Is it safe to eat your cakes?
Evidence currently suggests its highly unlikely that people can contract COVID-19 from food or food packaging. As a 5 star star rated food business I already maintain strict hygiene procedures in my cake/bakes production adhering to a rigorous HACCP plan. I have also put in place additional cleaning and safety measures to ensure myself and my customers are kept safe at all stages, including social distance payment and delivery procedures. As the only baker at dippydesignmakebake, I have sole responsibility for the production of all my bakes and all production is carried out in my purpose built Bakery Studio which is only used for the business purposes.

Do you still deliver cakes?
Currently I am able to offer FREE LOCAL DELIVERY (minimum order spend £10), within 5 mile of Staplehurst (TN12) delivery and will observe social distancing for doorstep drop offs, although currently i am not able to accept cash as payment i do offer several other options,please get in contact if you have any additional questions.

Please feel free to get in contact if you have any additional queries.

I personally want to say THANK YOU for your continued loyalty and support especially during this uncertain time. My thoughts go out to anyone who has been personally impacted, and I hope that you and your families are safe and well.


Lockdown Cake Celebration – Syttende Mai

The 17 May (syttende mai) is The National Day of Norway theres usual parades held across Norway to celebrate with traditional national costumes (bunads) worn, flags waving and hurra shouting, alot of hot dogs, ice cream eaten and games with family and friends. But this year on lockdown this was to look very different across Norway but also for those (including us) who would be celebrating from afar this year. But just because the celebrations would be much smaller this year didn’t mean I wouldn’t still celebrate through some cake creations sharing the traditions and love for my heritage.

Last year we celebrated in Oslo with family for this very special celebration and enjoyed all that this huge country party brings! 2020’s 17th May begun with a family video call to wish “gratulerer med dagen” (congratulations with the day) to our family whom we’ve not been able to see for over 9 weeks now, it was so sad we were not all together but we remembered fondly the memories from last year with a promise that 2021 we’d hopefully be able to make up for it and Id bake all these yummy treats again!

Cake is a big deal in Norway and every celebration has its traditional bakes which are a must on any cake table. Some recipes I’ve had handed down to me and bake frequently but in my search to learn more about me heritage I also went on the hunt for some new creations to celebrate the day! I LOVE creating home cake tables, a mini celebration of yummy treats and bakes and here I share my Norwegian themed cake table selection for this year:

Bløtkake – Norwegian Cream Cake

A traditional Norwegian Cream Cake that makes an appearance at most celebrations, and of course for the 17 May it needs to be colour coordinated to the Norwegian flag. This butter-less cake is light and fluffy and my mother has baked this cake for every family birthday I can remember and with its yummy layers of a homemade custard cream and fruit ( for us normally raspberries ) it never lasts long. Traditional decorated in fresh whipped cream and tonnes of fruit, chill over night these fillings soak into the sponge and set slightly making cutting it up easier, I highly recommend addition to any celebration or cake table, its a family favourite for us especially on Norwegian National Day!!

Norsk Flaggkake – Norwegian Flag Cake

Flag berry decorated cream cakes are a must on 17 May but I thought for my second cream cake I’d try out a surprise flag cake. This took some time getting my head around the ring layers (link below for instructions I used) to ensure I created the correct flag and the anxious wait till slicing to see if I’d filled it correctly! It worked really well and a simple looking exterior hid the surprise inside. I down sized the design to a 7″ cake, as I’ve discovered using many family recipes is that Norwegian cakes are not small they only come in family sharing size.

I used my standard vanilla cake sponge with food colouring, you’ll need to bake two cakes one red and one blue. A tip for the whipped cream, is add a small amount of icing sugar to help stiffen it up for piping between the ring layers. There is some left over cake once you’ve cut all your discs out, which we crumbed and mixed with some buttercream and rolled in sprinkles to make some tasty kids cake bites to reduce on sponge waste. Its well worth the layering challenge for the moment when you reveal the first slice!

CREDITS: helpful instructions on how to build your layers:


This was a new one for me but looking like the kind of centrepiece cake my cake table needed and discovering it was nicknamed as verdens beste, “the world’s best” of course it needed to be baked. Its a thin sponge cake baked with a meringue top scattered with flaked almonds and filled with the traditional cream custard which features in lots of Norwegian bakes. I didn’t have the exact sized tin required so my meringue layer was slightly thicker than it should be meaning I had to adjust cooking times, the cake is actually cut in half (once cooled) and sandwiched together so that you get meringue on the top and bottom, yummy!!. Kvæfjordkake is deserved of its nickname, its extremely luxurious and should be accompanied with fresh berries and I know this will be a family hit next year too!!


Flag jelly

After seeing the idea on Pintrest I couldn’t resist the temptation to try and create them my self! little did I know how long it would take, the actual making part is quite quick but the allowing each layer to set before the next is poured tested my patience, they tasted great and looked amazing though! These are basically a jelly and panna cotta layered sandwich, I used slightly less water than the standard jelly mix to get a firmer jelly and I used the ice cube method to help cool the mix quicker before poring to speed up the setting process. If your catering for a larger amount of people it might be slightly easier to do, as the volume of jelly a mix makes would be better but if your planning to try these out be sure to have plenty of fridge space and time to add these show stoppers to your dessert table!!

CREDITS: Idea used from:


Of course id be making one on these, there part of my Syv kjeks – Christmas biscuit range (read more about them on my blog post – Scandi Market) and traditional made up of 18 almond rings stacked in a stunning tower, but for this year I tried something a little different I flipped it on its head ‘literally’ and made a treat bowl instead which we filled with Norwegian goodies to adorn our table. My daughter thought i was going mad when she watched me assembling it and corrected me that i should be making it taller, she is correct but i thought this was a nice way to display our treats rather than putting them in a bowl, what do you think?

Setting up the table was a little harder this year with some helpful hands keen to try out the new bakes but with a few handmade decorations, some obligatory flags and flag table runners, my red white and blue Norwegian National day Cake table was complete and ready for us to enjoy and share with our neighbours whom we made cake parcels for, I hate waste and its good to share especially when its cake!

*cake parcels were delivered at a safe distance and social distancing was still enforced *

Time to Experiment

Time seems to be all we have at the moment, yet the days are long and when you have little ones minds to entertain, constantly trying to come up with new interesting things can be challenging. Why not try some of these tried and tested easy projects using house hold items that we’ve enjoyed doing and thought you might too!

Continue reading “Time to Experiment”

Flowery Crafts

Pressed Flower Wings

Spring has sprung and its so nice to see flashes of colour back in the garden. The days are warmer and were all spending more time in the garden. Homeschooling is challenging most days but crafts and activities always seem to help with the teaching and learning. Whilst searching for crafts to do with my daughter around the theme of ‘spring’ I found lots of wonderful projects using pressed flowers and thought these would be great to do to help learn more about spring. So we thought we’d share some tried and tested projects.

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Baking SOS

With lock down remaining in place it seems we’ve got a little more time to try out things we wouldn’t normally do and baking seems to be a popular one especially if you have children (read my baking with children blog post). Ive been baking since I was little, i have no formal baking experience, I learnt the basics from my mum and dad and by trying things out. I believe anyone can bake, you just need a bit of confidence to get started.

Yes theres an element of having some basic baking knowledge and a good recipe, but ive tried lots of recipes over the years and you’ll just find ones which work for you and you’ll bake them again and again. But honestly baking cakes maybe considered an art, but actually baking cakes is a science and they come with a handy ‘recipe’ to make them work. It’s true that the science of cake baking can be tricky to master, theres pitfalls that can happen from deflated or shrinking cakes, cakes that are too dry, too wet, or too crumbly, but often they do have an explanation, and more often than not, an easy solution. Many common cake baking issues can be resolved by learning some key basic baking techniques, before you even get to the fun part of decorating!

Continue reading “Baking SOS”