We're passionate about cakes and sugarcraft

Our Favourite Recipes

We have included some recipes for our very favourites cakes here in Ella’s Barn. The recipes have stood the test of time and are those we used daily at the Barn. All firm customer favourites!

Chocolate Cheesecake

I like a really light cheesecake, especially for a dessert when a heavier cheesecake can just be too much. This cheesecake is almost like a mousse and is VERY moreish!

Carrot Cake

Not sure this cake is healthy, but I am sure that it is tasty and this is my favourite cake of all! This recipe is very moist due to the crushed pineapple and it freezes beautifully.

How to make Emma's Pavlova

I have been making pavlova for friends and family for many years but it is only now I have finally sat down and written it into a recipe!

Our 'tried and tested' chocolate cake

This chocolate cake recipe is almost fail-safe and very easy to do with young bakers. Lovely and light and also freezes very well.
Boiled Genoese

6 Eggs 282g Caster Sugar 250g Butter 250g Soft Flour 35g Glycerine Grated rind of lemon / orange Method – 1) Break eggs into bowl and

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Rich Fruit Cake

4oz Butter 5oz Self-raising flour 4oz Margarine 5oz Plain flour 8oz Soft light brown sugar 1oz Ground almonds 5 Eggs 1 tabsp Honey Rind of 1

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Sultana Cake

Learn how to make a delicious Sultana Cake, using Ella’s favourite recipe. This is a simple and easy to follow recipe and we think you’ll love

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Our 10 step guide to Stencilling

Stencils are not just for walls and are so versatile for cake decorating! There are so many different designs to choose from and you can stencil with royal icing, buttercream, liquid or dust food colours.

Make your own Paste

There are now many excellent pastes widely available – but if you would like to try to make your own paste or can’t quite find one that suits how you work, we have found the following paste recipes excellent.

Boiled Almond Paste

This homemade almond paste recipe is a must for making a special Victoria sandwich sponge as you can make it a little softer for perfect cutting.

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Flower Paste

Ingredients: 25ml (5 teasp) Cold Water 10ml (2 teasp) Powdered Gelatine 450g (1lb/ 4 cups) Icing Sugar (or 14oz Icing Sugar and 2oz Cornflour) 15ml (3

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Mexican Paste

Ingredients: 8oz (250g) Icing Sugar 3 x 5ml Gum Tragacanth 1 x 5ml Liquid Glucose 6 x 5ml Water (warm) Method: 1) Sieve icing sugar and

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Pastillage

Ingredients: 2 lb Icing Sugar 120ml Water 3 teasp (level) Gelatine 1 teasp (level) Gum Tragacanth Method: 1) Soak gelatine in water for 3 hours or

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Sugar Paste

Ingredients: 60ml Water 1 tabsp Gelatine 3 tabsp Liquid Glucose 3 teasp Glycerine 1kg (2lb) Icing Sugar (approx) Method: 1) Put water in a double saucepan

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We're passionate about cakes and sugarcraft

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