This week our blogger Stuart Vetesse aka Cakeyboi shares with us these yummy truffles.

“Custard Creams and Bourbon Biscuits scream Britishness and  I wondered what I could conjure up with them.

custard creams

custard bourbons

Then I remembered my Jaffa Cake Truffles.

Jaffa Cake Truffles


So why not use custard creams and bourbon biscuits in the same way? I whizzed them up in my Optimum 9400 and blended each biscuit crumb with cream cheese.

grind biscuits

I formed them into little balls, chilled them and then coated them in white chocolate, with a wee sprinkle of sprinkles for garnish.

ready to chill

When set, they tasted delicious. The flavour of each biscuit really came through and the delicious crack of white chocolate made them even more special. Why not give these a try for your next soiree? But remember – don’t try and dunk them in your tea!!”

custard biscuit truffles



chocolate cupcakes recipe

Chocolate Cupcakes with Cookie Dough Frosting! Yummy! Check out our resident cake blogger Stuart Vetesse aka Cakeyboi ‘s latest creation:

“You know those days when you just fancy chocolate? Well, I was having one of those. And I was in the mood for cupcakes, so I knocked up a batch of chocolate flavoured batter, and added chocolate chips (hence the chocolate chocolate chip part).

I baked these off. But they looked sort of naked without any frosting. And by this point I was in the mood for something else as well – cookie dough.

I topped cupcakes with Cookie Dough Frosting and to garnish, I popped weenie choc chip cookies in the top and voila – my craving was set to be satisfied…

Yield: 24 cupcakes (my craving was well satisfied!)

Cupcake Ingredients:

260 grams plain flour

75 grams unsweetened cocoa powder

170 grams granulated sugar

1 tablespoon baking powder

½ teaspoon salt

320 ml milk

2 eggs

80 ml vegetable oil

1 teaspoon vanilla extract

100 grams plain chocolate chips



Preheat your oven to 180oC. Place cupcake liners in two 12 cup, cupcake trays.

In a bowl whisk together the flour, sugar, cocoa, salt, baking powder. In a separate bowl mix the milk, eggs, oil and vanilla.

Add the wet mix to the dry and mix just until the dry ingredients have been fully incorporated. Add the chocolate chips and mix through.

cupcake batter

With a scoop, fill the cupcake liners ¾ full. Place the two trays in the oven for 18 to 20 minutes, or until a toothpick comes out clean from the centre. Allow the cupcakes to cool fully.

Cookie Dough Frosting Ingredients:

110grams of unsalted butter, softened

250grams plain flour 200grams of light brown sugar 1 tsp Vanilla extract  1 can (397g) condensed milk

1 tablespoon milk 50 grams mini chocolate chips


In a mixing bowl, cream the sugar and the butter together until light and fluffy. Add in the vanilla and mix through. Once combined add your flour and condensed milk and tablespoon of milk. Mix until totally combined and no flour is visible. Add in the chocolate chips, mix through well. Place the cookie dough in a piping bag an pipe onto the top of the cupcakes. Finish by placing a mini chocolate chip cookie in the frosting.

cookie dough

Keep the cupcakes cool in the fridge, which helps keep the frosting firm, until you are ready to eat them.

cookie dough cupcakes

Cake Cetera send cake instead of flowers! We love these cupcakes so much that we are going to add to our collection. Sign up to our mailing list for news of our nationwide launch.


chocolate lime krispite treats

Chocolate Lime Crispie Treats – Guest Blog from Stuart Vetesse aka Cakeyboi

It dawned on me recently I hadn’t made krispie treats in a good while. At the start of Cakeyboi I made them quite a lot. They are easy to put together and I find you can change the flavours up quite a bit.

I’ve made lemon meringue pie flavour, black forest, birthday cake and more.

And for inspiration this time I looked at the jars of sweets in my local paper shop, ready to be dispensed into quarters, in a wee white poke!

Chocolate Limes

I used to love Chocolate Limes especially. Remember them? An unusual combination of flavour, which makes the two components taste completely different when eaten together.

I loved the hard sugary lime ‘boiling’ on the outside followed by the chocolate centre. How well would these work as krispie treats and how could I get that flavour into said delights?

Well, instead of plain old Rice Krispies, I reached instead for a box of Coco Pops, a cereal I used to shovel into me by the bowlful when I was a child. I believe too, they are called different names in different countries. In the US they are called Cocoa Krispies and Choco Krispies in large parts of Europe. Who knew? So, that was the chocolate part taken care of.

And for the lime, I used, well – a lime! I added fresh lime juice to the marshmallows and sprinkled lime zest over the simple icing I drizzled over the top.

Choc Lime RKT

Once they set up, they were a nice alternative to ordinary krispie treats and I may have to think of other chocolate combinations, but for now – here is how I made them!

Yield: 16 squares approx.


200 grams mini marshmallows

30 grams unsalted butter

125 grams Coco Pops

Juice of two limes

Zest of one lime

Icing Sugar (amount will vary)


Grease a pan approximately 8”x12” in size and set aside.

In a large saucepan, place the butter and marshmallows over low heat and stir until they are melted.



Stir in the juice of one lime. Add the coco pops and stir the mixture thoroughly so all of the cereal is coated with the mallow.

Transfer to the prepared pan and press it down firmly, so it is even all over the top. Allow this to set for at least two hours.

Remove from the pan, after they have set, and cut into squares.

Choc Lime RKT

Make a simple icing from icing sugar and lime juice. A few tablespoons of icing sugar and a few drops of lime juice should be enough.

Drizzle this over the top of the bars and sprinkle with the lime zest. Allow the icing to set, about one hour.

And there you have a time machine, transporting you back to those chocolate lime sweeties. But these are even better of course! Enjoy!

Stuart Vetesse aka Cakeyboi is one of Scotland’s top foodie bloggers and we are delighted that he joins us at Cake Cetera HQ as a guest blogger. Stuart’s recipes are always yummy, innovative and with easy to make instructions. Please let us know how you get on x

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