The Rainbow Cake Recipe.

As it was Jaxon’s 3rd Birthday last week, it was only right to go ahead and bake him an amazing birthday cake! I had been hunting over on Pinterest for inspiration and ideas for his birthday cake, but never came across anything that blew me away, until I saw The Rainbow Cake! 🌈 I have seen this cake before and it’s quite a popular cake in bakeries, but I had completely forgotten about it until I saw it again. I knew this cake would be a challenge because of all the rainbow cake layers, and I had never done this before. I knew if I pulled of this cake for Jaxon’s Birthday it would be amazing. (No Pressure!!) I have to say that my first attempt at this colourful creation wasn’t a disaster and Jaxon just loved it!!

So I thought I would share the recipe on how I made Jaxon’s 3rd Birthday Cake! It did take me most of the afternoon to make but it’s definitely worth doing! So without further ado here is the Recipe!


For the Cake:

  • Whole Milk – 9 tbsp
  • Vanilla Extract – 1 1/2 tsp
  • Various Colour Pastes – Red, Orange, Yellow, Green Blue and Purple.
  • Soft Unsalted Butter – 750g
  • Large Free Range Eggs – 9
  • Self Raising Flour – 750g
  • Butter for preparing the cake tins
  • Sprinkles to decorate

For the Buttercream:

  • Unsalted Butter – 400g
  • Icing Sugar – 900g
  • Whole Milk – 5-6 tbsp
  • Vanilla Extract – 1/2 tsp

Baking Essentials:

  • Six 8inch Baking Tins
  • Six Bowls for each different food colouring
  • Electric Scales
  • Serrated Knife or Cake Cutter
  • Turntable
  • Spatulas, palette knife, crank palette knife and Cake Scraper
  • Extra bowl for measuring and the cake batter
  • Baking parchment.
  • Cake board or Plate displaying the Cake

The Off Cut – Don’t worry it didn’t go to waste!


  1. Pour 9 tbsp of whole milk into a jug and add 1 and 1/2 tsp of Vanilla Extract and then mix them together. Once your have done that, then you need to divide the milk mixture into six, which is 1 and 1/2 tbsp each. Add the 1 and 1/2 tbsp of whole milk to the six separate bowls. And then add a bean size amount of each of the six colour pastes. (Red, Orange, Yellow, Green, Blue and Purple.) Mix the milk and colour pastes together until you have six vibrant colours. By using the colour pastes they are much more concentrated than liquid food colouring, which gives it that vibrant colour you need for this cake. Once the colours are all mixed, pop them to one side for later when you are ready to use them.
  2. Now you need to make the batter, so you need to add 750g of softened unsalted Butter into the mixer with 750g Caster Sugar. Mix on a medium to high speed for about 6-7minutes until it’s gone really pale and fluffy. Then crack 9 large free range eggs into a bowl and whisk them, then add them into the mixer on a slightly slower speed, adding them in 5-6 stages, mixing quite well between each one. If you find your mixture curdling, you can add a bit of your flour; a tbsp should do, and that will help it bring it back together again. Add 750g to the mixture and put on a really low speed setting.
  3. Next grab a set of electric scales, and place an empty bowl onto the scales, and then put the whole cake batter into that bowl, to measure the whole amount you have got, once you have your amount you need to divide by six. Then you need to put each amount you have into the six bowls, which should be all divided equally as you have worked out the correct amount. Using a spatula, you need to mix each of the six colours with their batter. When you are mixing the colours with the batter, just be careful not to knock out some the air you have created in your cake mixture. So fold gently.
  4. Preheat the oven to 170C and Butter six 8 inch cake tins. Then scoop each of the coloured mixture into the six tins and level each one off with a crank palette knife. You should have Red, Orange, Yellow, Green, Blue and Purple in each tin. Then you need to bake them at 170C for 20 mins until a skewer comes out clean. Once baked leave aside to cool.
  5. Now you need to make the white vanilla buttercream, for this you need to start with 400g of softened unsalted Butter and you need to beat this really fast for about 5 minutes, until it’s gone really pale and fluffy. Then you need to add 900g of icing Sugar, so you need to put it into the mixture in two stages and beat for about 2 minutes between each one. Add 5tbsp of whole milk to a jug and then add 1/2 of tsp of Vanilla Extract and mix together. Then add the milk to the buttercream mixture on slow speed and then beat it on quite a high speed for another two minutes. Place some cling film over your bowl of buttercream until you are ready to use.
  6. Place each cake onto some baking parchment, this makes it easier for you to move the cakes around instead of you keep on lifting them up which may cause some breakage to the cake. Now you need to trim and cut your cakes so do this, you can use a serrated knife or a cake cutter. If your using a cake cutter, you can set it on to notch three which is just under an inch high for each level. So starting with the red cake, cut each top of the cake and continue to do this until all your cakes have been cut. Now you need to cut the edges off your cakes, so you need something smaller than the diameter of your cake. (I used a small bowl) place it on top of your cake and trim it all the way round, very gently, and remove the outer crusty bit, so you have a nice clean edge. Continue to do this for the rest of your cakes.
  7. Get your cake board or plate and place it onto a turn table, this will be easier for you to use when you come to ice your cake and it will give you nice straight sides too. Put a third of your buttercream into a bowl, because you don’t want it to get too crumby. Grab a crank palette knife and put a little buttercream onto your cake board or plate, this will secure the cake in place and stop it from moving. Starting with your purple level, pick it up really gently using your whole hands and put it right in the middle of the cake board or plate and give it a little press down so it’s securely in place.
  8. Now you need to give your purple cake a little crumb coat, which will lock in all the crumbs before adding a thicker layer of buttercream. Grab a little bit of buttercream on your crank palette knife and and spread a thin layer on top of the cake. Once you have a nice thin layer, you need to fill the cake properly. Add a generous blob of buttercream and spread evenly all over. Now you need to continue this pattern, by adding the rest of the cake layers with blue, green yellow, orange and finishing with red. Now your cake is filled, you need to give it a crumb coat, so when you come to decorate it for real, it’s nice and clean and crumb free. Smear some buttercream all over the cake, nice and tight so that the cake will be crumb free. It doesn’t have to be a thick layer as you will be putting a thick layer on top a bit later. Make sure you lock in all the crumbs and the edges are nice and smooth. Once you have done that, put the cake into the fridge for about 1-2 hours. This will set the coating and make it smooth for the final layer.
  9. Remove the cake from the fridge and place back onto your turntable, and then taking the remaining buttercream you made earlier, you want to spread about half a cm of buttercream onto the cake, and then using the cake scraper, smooth it over and scrap of any excess back into the buttercream bowl, continue to do this all over the cake until it’s completed covered.
  10. Finally to decorate your cake sprinkle on some hundreds and thousands all over the top and around the sides.

And there you have it, the recipe on how to make the perfect Rainbow Cake. The real test is obviously cutting into the cake, and seeing all the amazing layers. This was such a big cake to make, but I thoroughly enjoyed making it, especially for Jaxon’s 3rd Birthday!! Let me know if you make it, and tag me on Instagram @thecountrysidemama as I would love to see your bakes!

See you soon!


Jaxon’s 3rd Birthday!

We’ve been talking about Jaxon’s 3rd birthday to Jaxon for a while now, and Jaxon got so upset a few months ago because his Daddy’s Birthday was before his! (Oh my heart! 💔😩) but my little man has finally made it to 3! And we celebrated his 3rd birthday last week, and he had such a wonderful day. I can’t quite believe he is now 3 years old. He is so funny and entertaining, smart as a whip and a giant ball of constant energy. He challenges me and his Daddy everyday to the max and tests our patience around every corner, but I’m convinced he makes us the best parents we can be to him, and we love him for that.

Jaxon on One of the best Days of my life. (Zara is the other best day of my life!) – 29-11-15

These days he’s all about Lightning McQueen, dinosaurs, sleeping in his big boy bed and riding his balance bike! It’s been such a fun year with Jaxon, watching him grow and learn. He is talking so much more now, and stringing together longer sentences. I love our little conversations we have, and my favourite saying at the moment is “What are you doing Mummy?” He’s just getting more curious about what I’m up too, it’s really sweet. Hopefully we will skip the “why?!” Stage but for now I’m loving it!Jaxon’s laugh is very contagious, that you have too laugh along with him and he is always making us laugh, and it’s usually when he is full on singing his little heart out. He loves to sing to Zara and he loves spending time with her. These two definitely balance each other out so well. I’m so proud to call Jaxon my son, he is a strong, brave little boy with the sweetest soul. He can make himself comfortable in any situation and handle change like no other. We love you more than anything in the world Jaxon.

Happy 3rd Birthday!!

Biscoff Cupcake Recipe.

Calling all Biscoff fans!! If you’re like me and love the Lotus Biscoff Biscuits then you will definitely love this recipe today! I will be telling you how I made these Yummy Scrummy Lotus Biscoff Cupcakes!! They are a soft vanilla cupcake, topped with a beautiful light Biscoff buttercream. It is a recipe you will love to do, time and time again!

So let’s get straight into it! You will need:


For the Cupcakes

  • Unsalted Butter – 150g
  • Caster Sugar – 150g
  • Free Range Eggs – 3
  • Self-Raising White Flour – 150g
  • Baking Powder – 1/2 tsp
  • Vanilla Extract – 1/2 tsp

For the Buttercream

  • Unsalted Butter – 175g
  • Icing Sugar – 350g
  • Lotus Biscoff Biscuit Spread – 200g
  • Whole Milk – 2-3 tbsp

For the Topping

  • Lotus Biscoff Biscuits – 12


  • Cupcake Cases – 12
  • Cupcake Baking Tray
  • Piping Bags
  • Piping Nozzle


  1. Preheat Oven to 180C. And line a cupcake baking tray with some cupcakes cases.
  2. Best together the butter and sugar until light and fluffy. Gradually add in the eggs, baking powder, flour, and vanilla extract and beat until fluffy and combined.
  3. Spoon the mixture into the cupcake cases, filling each of them 2/3 full.
  4. Bake for 20-25 minutes, until golden and springy to touch.
  5. Whilst the cupcakes are baking make the buttercream by beating together the butter, icing sugar, milk and Biscoff Biscuit Spread. The longer you beat the buttercream, the lighter and fluffier it becomes.
  6. When the cupcakes have cooled fully, using the piping bag, pipe swirls of the buttercream on top of each cupcake. For finishing touches add one Lotus Biscoff Biscuit on top of the buttercream.

Well there you have it! I really enjoyed making these Biscoff cupcakes!! I already loved the Lotus Biscoff biscuits and putting the biscuit together with a cupcake is really a game changer. I loved sharing this recipe with you all, and I would love to see all your bakes, so you can follow me on Instagram @thecountrysidemama or tag me in your bakes.

See you soon!

Easy Bacon & Cheese Roll Ups.

When it comes to food Jaxon can be really fussy, especially around lunch time, but I have recently found some amazing recipes from My Fussy Eater. She has amazing recipes for little ones, and I was scrolling through her Instagram and came across her Ham & Cheese Roll Ups. And it was then, that it gave me some inspiration to make my own version. I decided to make Bacon and cheese roll ups and I knew I wanted Jaxon to help me make them, as he loves baking with me, and it’s also fun for him!

So without further ado here is the recipe.


  • Ready Rolled Puff Pastry
  • Tomato Purée
  • Garlic & Herb Cream Cheese
  • Cheddar Cheese
  • Cooked Bacon
  • A Pepper
  • Sweetcorn


  1. Preheat the Oven to 180C. And cook up the bacon in a frying pan.
  2. Roll out the ready rolled puff pastry and then squeeze on a few dabs of tomato purée and spread it all over.
  3. Then add some of the garlic and herb cream cheese and spread on top of the tomato purée and mix together.
  4. Chop the pepper and sprinkle all over. Also sprinkle on some sweetcorn, cheddar cheese and the cooked bacon.
  5. Roll the pastry up, until you have a long sausage shape. Cut the pastry into slices and place onto a baking tray.
  6. Put the roll ups into the oven for about 20-25 minutes until golden in colour.

It was really fun making this recipe, especially with Jaxon and they went down a treat with him. But if your not feeling the bacon, why not add sausage or ham? Or if your vegetarian why not remove the meat and add some different vegetables? These are so versatile and easy to make and do not take long at all. Well there you have it, I hope you enjoyed this recipe, you can find more recipes like this on the My Fussy Eater website.

See you soon!

Zara at 5 Months.

I can’t quite believe that Zara is 5 months old, (well she’s actually just turned 6 months as I’m writing this post!) to be honest, I am really late in posting this update, as I have been putting it off for ages. This 5 month mark has been the toughest one yet, that’s for sure. It’s been very hard, as we had to take Zara to the hospital, and she had lots of blood tests done which is all to do with her weight and feeding but she has been an absolute little star and she is still her happy and smiley self. She’s continuing to make me smile and laugh every time I hold her, it is just the sweetest. She is just changing and growing so fast, and it seems like every week that marks a new development for her.

If you need to catch up on Zara’s other monthly updates, follow the links here: Zara’s 1 Month Update, Zara’s 2 Month Update, Zara’s 3 Month Update, Zara’s 4 Month Update


Zara’s weight has sort of been a recurring issue. Every time I visit the health visitor to get her weighed, they always turn around to me and say “she is on the same line but she’s not gaining as much weight as she should be, come back again in 2 weeks and we will weigh her again”. It is really disheartening to hear that your child is not gaining the weight she needs too, especially when I’m giving her all the nutrients she needs as I’m breastfeeding her. The next time I went to the weigh in clinic, they finally told me I should take her to see my GP. So I made an appointment and I was so nervous, as I didn’t want anything to be wrong with my baby. We spoke to our Doctor and she then referred us to Paediatrician. When then arrived at the hospital, and Zara got weighed again, and she had a few blood tests. It was the longest day of our lives, and at one point the Paediatrician told us we may have to stay in hospital over night as one of her bloods was extremely low. Luckily we didn’t have to as her bloods normalised and we finally figured out why she wasn’t gaining the weight she needed. The reason is because Zara is allergic to the Cows Milk Protein. I am just so lucky that we now know what it is, she currently doing really well now, and is gaining weight like she needs too.


Zara’s sleep has been exceptionally good, she has been sleeping through the night since she was about 5½ weeks old, which is just so wonderful for me and Aiden. Zara is now sleeping from 9am until 9pm, which is amazing, I really can not fault her sleeping routine. Mummy and Daddy are grateful for a full night’s sleep.


Zara has made a big change with her feeding, although it’s more of a personal change for her. I am still exclusively breastfeeding her, mainly in the morning and mostly throughout the day, but she is also now having special hypoallergenic formula milk too, as we currently found out that she is allergic to Cows Milk Protein, which explains why she hadn’t been gaining the weight she needed. So as I’m still breastfeeding her, I also have to cut out all dairy products too, and it’s made all the difference. She has taken to her new formula milk so well and I’m so happy for her, as we were so worried about her. We have also been introducing her to solid foods too, she’s had a few Baby Rusks & Fruit Pot Purées. I am so happy how her feeding is going now, and I hope it continues to get better and she gains that all important baby weight.


For clothes Zara is still in 3-6 Months pieces, and she is mainly out of her 0-3 month clothing now. As the weather is getting colder, she been wearing little tights with her dresses and it’s honestly the most cutest thing!

Sibling Love

I love seeing Jaxon and Zara together, it’s the most precious thing. Jaxon has been starting to share his toys with her and it honestly melts my heart. He loves to sing to her and watching Zara smile and laugh back at Jaxon is the most sweetest thing to watch.


Playtime is going really well, and Zara has been loving it. We usually do Tummy Time, and she’s been really interested in her little soft bunny rattle, she loves to cuddle it near her face when she is asleep too! She has also recently got a new toy called Sophie la Girafe which she loves to grab and hold. It is also a soft rubber teether for her to chew and to help with her teething, it also has a lovely little squeaker inside which she also loves.


Smiling – Zara has been smiling for a while now, she definitely knows who her Mummy and Daddy are! She loves to smile at Jaxon too which is the sweetest. She will smile at you when you talk to her, and she loves it when you sing to her, if you want a guaranteed smile, singing to Zara is a must!

Watching – Zara has got more alert and she can look quite far now. She is getting so curious, she loves to look at my hands for some reason, she’s fascinated by them, and I have caught her on a few occasions looking at her own hands too, it is so cute! She was properly wondering “what an earth are they?!”.

Talking/Laughing – Isn’t baby talk just the cutest?! Zara loves talking back to you, when you talk to her. It’s lovely to hear her coo and gurgle. She has also started to laugh, like a full on baby laugh, and oh my it just gives me all the heart eyes!

Grabbing/Holding – I have noticed Zara has been grabbing a lot recently, she loves to play with my hands, and sit there and just hold them! She’s also loves grabbing and holding her Jellycat Bunny and her Sophie la Girafe.

Teething – Zara has finally started her teething, and I have felt her little toothy pegs starting to come through already, some days it can be quite painful for her, but I have been using Dentinox Teething Gel which seems to help her teething a lot.


  • Little Blue Nest Bunny Baby Comforter.
  • Smiling.
  • Singing to her.
  • Playtime.
  • Talking to Daddy and Me.
  • Peek-a-Boo.
  • Cuddles.


  • Loud Noises.
  • Teething.
  • Not being the center of attention.

Well I hope you have enjoyed Zara’s five monthly update. There has been a lot going on in this month and sorry it’s a bit late in posting, it has just been a tough month!! I can not wait to see what’s happening in all her next updates. Let me know if there are any other points you would like me to cover in these posts.

See you soon!

Chocolate Chip Flapjack Recipe.

I can’t believe that The Great British Bake Off is now officially over for another year! Well done to Rahul who won, he did thoroughly deserve it. And even though that it has finished, the bake off has really inspired me to keep on baking and it’s also helped me to branch out to make new recipes that I wouldn’t of even thought I would make in a million years! And with next month being Jaxon’s birthday I will be baking his birthday cake again, and I am so excited about what I am going to make him this year, but that will all be in another blog post for you next month!! So keep your eyes posted!! So for today’s recipe I thought I would keep it sweet and simple with some chocolate chip flapjacks. These were so quick and easy to make and do not take long to bake at all. And they went down a treat with everyone in my family. So without further ado, here is the recipe.


  • 250g Jumbo Porridge Oats
  • 4-5tbsp Golden Syrup, depending how gooey you would like it.
  • 125g Unsalted butter
  • 125g Light brown Sugar
  • 50g Milk Chocolate Chips
  • 4-5 Squares of Cooking Milk Chocolate


  1. Preheat the oven to 180C and lightly grease a baking tin with some butter.
  2. Put the Jumbo Porridge Oats, Unsalted Butter, Light brown sugar and golden syrup into into a mixing bowl and mix well all together.
  3. Then add the chocolate chips into the mixture and fold in gently.
  4. Spoon the mixture into the greased baking tin. Press into the corners of the tin with the back of a wooden spoon so the mixture is flat.
  5. Bake in the Oven for about 15 minutes, until golden brown.
  6. Remove from oven and then leave to cool in tin for about 5-10 minutes and the cut into squares while it’s still warm and then leave to cool again.
  7. While the flapjacks are cooling, put a saucepan on the hob and bring about an inch of water to a simmer in your pan.
  8. Set a heatproof bowl on top of your saucepan making sure the water isn’t touching the bottom of the bowl. And stir the chocolate occasionally in the bowl as it softens. When you just have a few small unmelted chunks, remove the bowl from the heat.
  9. Once the flapjacks are fully cooled. Drizzle on the melted chocolate on top of the flapjacks in any design you desire.
  10. Then leave to cool until the chocolate dry is dry.

I have loved sharing this recipe with you all, let me know if you use it to make any flapjack bakes. Follow me on my Instagram @thecountrysidemama or tag me in your bakes.

See you soon!

The Perfectly Imperfect Chocolate Chip Cookie Recipe.

When it comes to baking, the one recipe that I always tend to go back to is the “Chocolate Chip Cookie Recipe” as it is such a firm favourite in our house hold. I feel like everyone out there has their own version of this classic recipe, so today I thought I would share with you on how I make these yummy treats.

The main reason I call them the “Perfectly Imperfect Chocolate Chip Cookies” is because 1) They taste like perfection. (If I do say so myself!) 2) They are not all Perfectly round in shape and each one is uniquely different. Which makes them Perfectly Imperfect! These cookies are soft and chewy, deliciously buttery and they have that ooey-gooey chocolate that melts in your mouth when they are fresh out of the oven! So yes these cookies are not going to win a “healthy eating award” anytime soon, but when it comes to an indulgent treat every now and then, these win hands down. So without further ado, here is the recipe!


  • 125g Caster Sugar
  • 100g Soft Light Brown Sugar
  • 125g Butter, softened
  • 1 Egg, beaten
  • 225g Self Raising Flour
  • 100g Chocolate Chips
  • 1tsp Vanilla Extract


  1. Preheat the oven to 180C/Gas Mark 4. And grease two baking trays with butter and line with baking parchment and put to one side.
  2. Cream the soft light brown sugar, caster sugar and butter together in a mixing bowl until pale and smooth.
  3. Add the egg and vanilla extract and beat into the mixture, but don’t over-beat as it may curdle the mixture.
  4. Add the self raising flour and the chocolate chips, and mix until the dough becomes sticky.
  5. Using a teaspoon place blobs of the mixture onto the prepared baking trays, leaving quite a few spaces in between each one.
  6. Bake in the preheated oven for 7-8 Minutes. Leave to cool on the tray for a couple of minutes then remove from the tray and place onto a wire rack for further cooling.

So there you have it “The Perfectly Imperfect Chocolate Chip Cookie” it really is a lovely recipe to make, especially with your little ones too. I would love to see your chocolate chip cookie creations, leave me a comment down below or follow my Instagram @thecountrysidemama and tag me in your bakes!

See you soon!