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Emily’s Baking Haven

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Emily’s Baking Haven

5 ⭐️ hygiene rating! Cakes, cupcakes and cookies for any occasion 🍰🧁🍪❤️ Based in Newton Abbot!

Please order via my order form linked below:

Enquire here: https://form.jotform.com/251515980986066

02/10/2026

The season of spooky bakes is officially upon us! 💀👻🎃

Need a cake, cupcakes or cookies for your Halloween gathering? Place an order here! https://form.jotform.com/251515980986066

29/08/2026

Cookie therapy 😍🍪

22/08/2026

How lovely it was to create this beautiful wedding cake for such a special occasion, in the most stunning venue! 🤍

It was truly an honour to play a small part in such a special day.

Congratulations to the happy couple! Wishing you both a lifetime of happiness. ❤️💍✨

21/07/2026

CAKES FROM AROUND THE WORLD 🍰🌍

This week’s cake: Black Forest gateau 🇩🇪

The Black Forest gateau, known in German as Schwarzwälder Kirschtorte, is one of the world’s most well known cakes.

The cake consists of chocolate sponge, whipped cream, and cherries, with each layer soaked in Kirschwasser (a clear cherry brandy made from sour cherries). The cake is typically decorated with whipped cream, chocolate shavings, and whole cherries.

Although the exact origin is debated, the cake is widely believed to have been created around 1915 by pastry chef Josef Keller.

Would you opt for Black Forest gateau over a regular chocolate cake? ❤️

15/07/2026

Why you should always add coffee to chocolate cake ☕🍫

I know I’m not the only one who absolutely ADORES a rich chocolate cake—the deeper the chocolate flavour, the better! 😍

One of my favourite baking tricks for achieving that rich, indulgent flavour is adding a shot of brewed coffee to the cake batter.

No, your cake won’t taste like coffee!

Coffee contains roasted compounds that naturally enhance chocolate, much like a pinch of salt enhances savoury dishes. Its subtle bitterness intensifies the cocoa, giving your cake a deeper, richer chocolate flavour.

Using hot, freshly brewed coffee has another bonus too: the heat helps to “bloom” the cocoa powder, allowing it to release even more of its flavour and aroma.

So, how do you do it? 👇

☕ Dissolve 1 teaspoon of instant coffee granules in around 3 tablespoons of freshly boiled water.

☕ Leave it to cool for a minute or two.

☕ Add the coffee to your cake batter with the wet ingredients (or according to your recipe) and mix until just combined—don’t overmix!

Bake as normal and decorate however you like.

That’s it! A richer, more intensely chocolatey sponge with almost no extra effort. 🍫🍰

Have you ever added coffee to your chocolate cake before? Or is this a baking trick you’ll be trying next? ❤️

08/07/2026

CAKES FROM AROUND THE WORLD 🍰🌍

This week’s cake: Chocotorta 🇦🇷

This iconic Argentinian no-bake dessert is one of the country’s most beloved sweet treats. Chocotorta is made from layers of chocolate biscuits soaked in milk or coffee, sandwiched with a rich filling of dulce de leche and cream cheese. As it chills in the fridge, the biscuits soften and absorb the moisture from the filling, creating an irresistibly soft, cake-like texture. It sounds absolutely heavenly! 😍

If it reminds you of tiramisu, you’re not alone! Chocotorta is widely believed to have been inspired by the classic Italian dessert, although it has become a much-loved Argentinian icon in its own right.

The recipe was created in 1982 by advertising executive Marité Mabragaña, who was challenged to promote two popular products: Bagley’s Chocolinas biscuits and Mendicrim cream cheese. She combined the two into one simple dessert, and the result was Chocotorta—a recipe that quickly became a household favourite across Argentina.

Have you ever tried Chocotorta, or is it now on your baking bucket list? 🍫✨

HomeBaker DessertLover FoodFacts CakeBusiness

03/07/2026

CAKES FROM AROUND THE WORLD 🍰🌍

🇮🇶 This week’s cake: Iraqi Orange Cake 🍊

I drew Iraq in a FIFA World Cup sweepstake, so I thought it was the perfect opportunity to bake a traditional Iraqi cake! Of course, I couldn’t resist putting my own twist on it by turning the classic recipe into cupcakes. 🧁

Traditional Iraqi Orange Cake is often enjoyed as part of an asrooniya (afternoon tea) spread and is typically served alongside freshly brewed cardamom or black tea.

Unlike many British sponge cakes, this recipe uses vegetable oil instead of butter, giving it an incredibly light, soft and fluffy texture while helping to keep the cake wonderfully moist—a practical adaptation that suits Iraq’s hot climate.

Many recipes also include warming spices such as cardamom, cinnamon or ginger, which beautifully complement the fresh, zesty flavour of the oranges.

It really is a simple but delicious cake, and one I’ll definitely be making again! 😍🍊

Have you ever tried Iraqi Orange Cake?

28/06/2026

🥚 Why You Should Always Use Room Temperature Eggs When Baking

Eggs are a key ingredient in many delicious bakes, but did you know that the temperature of your eggs can have a big impact on the finished result?

When cold eggs are added to a cake batter, they can cause the softened butter and other fats to seize and curdle. This prevents the ingredients from combining properly and can lead to a sponge that is dense, greasy, or gummy rather than light and fluffy.

Room temperature eggs also whip up much more easily and incorporate more air when beaten with butter and sugar. This extra air helps create a better rise and a softer, more delicate crumb.

Finally, when all of your ingredients are at a similar temperature, they blend together much more smoothly. This creates a more stable batter and helps your cake bake evenly with a beautifully level rise.

Tip: If you forget to take your eggs out of the fridge in advance, don’t worry! There is a simple solution: place them in a bowl of warm (not hot) water for 5–10 minutes to bring them to room temperature quickly.

Sometimes the smallest adjustments can make the biggest difference!

Happy baking! 🥚🍰🥣

26/06/2026

As much as I love sharing my own cakes and bakes, I also love researching and discovering cakes from around the world! 🌍🍰

So, what better time to start a new series than during the FIFA World Cup? Welcome to Episode 1 of CAKES AROUND THE WORLD ✨

🇲🇽 This week’s cake: Pastel de Tres Leches (Three Milks Cake)

Although the exact origins of this beloved Latin American dessert are still debated, Mexico has one of the strongest claims to the modern recipe and remains the country most closely associated with it today.

Pastel de Tres Leches is famous for its incredibly light, airy sponge, which is soaked in a sweet mixture of three milks: evaporated milk, condensed milk, and whole milk. The result is a cake that’s wonderfully moist without being heavy. It’s traditionally topped with fresh cream, fruit, and a dusting of cinnamon.

No single person is credited with inventing the modern Tres Leches cake. Historians believe it evolved from European milk-soaked cakes brought to Latin America during the colonial period.

The cake’s rise to international fame began in the 1930s, when Nestlé expanded across Latin America and featured Tres Leches recipes on cans of condensed and evaporated milk, helping to popularise it throughout the region and beyond.

Have you ever tried Tres Leches cake? 🍰✨

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