Wild Blueberry & Coconut Ricotta Doughnuts

Wild Blueberry & Coconut Ricotta Doughnuts-16

Wild Blueberry & Coconut Ricotta Doughnuts

My favourite thing about being in New York for so long was that I finally had a chance to meet up with a bunch of other bloggers throughout my stay. It’s so lovely to be able to visit somewhere you don’t really know and already have a bunch of friends who also can recommend stellar places to eat!

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Lime, Mango and Elderflower Cakes

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You may have gauged from my instagram feed that I’m in New York at the moment! I’ve been eating a whoooole lot of ice cream  – 4 different places in one week, and I have 3 weeks left! I swear Morganstern’s has been recommended to me at least 10 times now, so that’s my next stop don’t worry.

Meanwhile a 6th floor, walk-up apartment means that a) I double check that I have EVERYTHING I need before walking out the door (no way am I walking back up if I do forget something) and b) Tell myself that it’s therefore okay, maybe even required, that I’m eating ice cream all the time. Elderflower, Lime and Mango Cakes 145

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Individual Plum Cakes (Vegan + GF) and Plum Wood Tablespoons!

Individual Plum Cakes-1212 You might remember a while ago I posted about some lovely tablespoon measures carved by Barnaby Carder a.k.a. Barn The Spoon. Well I’ve got a restock in my shop so anyone who missed out last time can grab one. This time they’ve been crafted from English plum wood so are slightly different to the last batch which were sycamore. It felt fitting to therefore make a small batch recipe using plums to suit the wood!

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Flourless Chocolate & Pomegranate Mini Cake {GF}

{A Giveaway} + Valentine's Dessert: Flourless Chocolate & Pomegranate Mini Cake

Who got distracted by watching knife skill videos? I DID.
Who also decided to prep cinnamon rolls tonight for her birthday breakfast!? STILL me.

So that’s why I’m bringing the last installment of my Valentine’s meal plan a few hours later than I had planned! However, now, in all its glory we’ve got…

– Starter: Lettuce Boats with Sweet Potato, Grapefruit and Paprika Mayo
– Main: Sticky Glazed Meatballs with Cauliflower Quinoa Pilaf (GF with Vegetarian variation)
– Dessert: Flourless Chocolate & Pomegranate Mini Cake

Valentine's Meal Plan // Top With Cinnamon

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Small Batch Lemon Cakes {Gluten Free, High Protein}

Small Batch Lemon Cakes (Gluten Free + High Protein)-2


Hello lovelies, I’m up in Leeds this week living the pretend-uni-life in my friend’s halls (she actually is at uni here though). I’ve got spag bol simmering on the stove and Swedish chocolate cake batter ready to go into a cake tin – I’m totally ready for this semi-adult life.

I thought it was about time I posted a cake recipe on my blog though, I mean it’s been a really long while since I’ve made anything cakey on TWC. I did have a gluten-free Swiss Roll recipe up on GB chefs last week but you probably didn’t see that SO I made some mini loaf cakes!

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Salted Caramel Filled Molten Chocolate Cakes

Salted Caramel Filled Molten Chocolate Cakes | Top With Cinnamon

Hope everyone who celebrates Christmas had a good Christmassy time this week! It’s been three days of FOOD here – not necessarily all day eating or anything, but when the emulsions and foams and spherification starts a-happening in your own house, you know it’s a serious Caps Lock event.

We had Turbot with celeriac puree, grape agar balls, kale and some kind of foam for the main and COFFEE-HAZELNUT Ice cream cake (from the best gelateria in London) with homemade salted caramel sauce and chocolate fudge sauce. That was Christmas EVE.

Salted Caramel Filled Molten Chocolate Cakes | Top With Cinnamon

Christmas day was scallops with pea puree and cumin foam, beef wellington with brioche pastry (100% better than puff pastry. Trust), winter greens with chestnuts and juniper berry and mashed potatoes. Then for dessert I made a banana + pecan steamed cake with a golden syrup muscovado topping and a toffee sauce.


Today I made WAFFLES! in my new WAFFLE MAKER. Heck yes. (I made the Bon App. brown butter yeast waffles, recipe via Megan!)

Salted Caramel Filled Molten Chocolate Cakes | Top With Cinnamon

I have to say I’m looking forward to returning back to my usual yogurt and museli tomorrow, and chilling the heck out with the food.
iiiin other news: I made salted caramel filled molten chocolate cakes (YES). I’ve got step-by-step photos for the whole thang (you are so organised Izy! Why yes, thank you kind…Izy..).
You can probably tell that as well as my body being akin to a food bean-bag right now, my brain is also just a big mass of ‘blahhhhhhhhhhhh’ , so if I try to type much more, I think it’ll end up more like a keyboard smash than actual words. So I’ll just let the pictures do the talking..or typing – and as a picture is worth 1000 words, get ready for a nice long picture essay.

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Pumpkin Spice Baked Doughnuts with a Maple-Cinnamon Glaze (GF)

Pumpkin Spice Baked Doughnuts from *Baked Doughnuts for Everyone* by Ashley McLaughlin + a giveaway via Top With Cinnamon

Soo you may have heard me talking/tweeting/instagramming about my friend Ashley‘s NEW COOKBOOK!!! As if it isn’t cool enough that the book is 100% about doughnuts (dream book, hollaaaaa) but all the doughnuts are baked (not fried) and gluten free! Currently her book is on a blog tour (you can check out the list of other participating bloggers plus extra details about the book here) and TWC is where it’s at today.

Pumpkin Spice Baked Doughnuts from *Baked Doughnuts for Everyone* by Ashley McLaughlin + a giveaway via Top With Cinnamon

It is a beauty of a book with tonnes of gorgeous photos all styled and shot by Ashley herself. It took me a few hours (and two, full read-throughs of the book) to decide which recipe to make for this post – when faced with choosing between Maple Doughnut twists, Cinnamon Coffee Cake Doughnuts, Tiramisu (TIRAMISU!!) doughnuts and Vegan Gooey Chocolate Doughnuts, it’s kind of amazing that I managed to not end up making all of them.

But I had the pumpkin puree out (from other pumpkin food adventures) and was feeling particularly Autumn-y so I knew this recipe for Pumpkin Spice doughnuts was calling my name. Especially when I saw that there was maple syrup and cinnamon in the glaze. You can tell how much I loved the glaze from the fact I ended up completely coating all the doughnuts in it, not just dipping the tops in (whoooops! 😉 I have a tendency to deviate from recipe instructions – like how I also ate them when the glaze wasn’t set. The rebellion just makes them taste EVEN better hah).

Pumpkin Spice Baked Doughnuts from *Baked Doughnuts for Everyone* by Ashley McLaughlin + a giveaway via Top With Cinnamon

I have to say that I’ve never made a better baked doughnut ever. They literally tasted like real doughnuts and the glaze did the crakle-y thing that I luuuurve. Plus because they were gluten free, it meant that when I brought the (few…) left overs into school the next day, I was able to share them with people who usually can’t eat things like doughnuts because of wheat.

They pair perfectly with a nice homemade mug (orrrr jar :/ ) of pumpkin spice drip coffee btw, heh heh hehhhh….

Pumpkin Spice Baked Doughnuts from *Baked Doughnuts for Everyone* by Ashley McLaughlin + a giveaway via Top With Cinnamon

Now that you’re all psyched up for making doughnuts, you’ll also probably be happy to hear that Ashley was mega amazing and is giving one of you an opportunity to win a copy of her book plus a set of measuring spoons!

Just answer the question (seen in the Rafflecopter box below) for one entry. For the additional entries, just follow the instructions in the Rafflecopter box below (which I think, if you’re viewing this via e-mail or RSS, you may have to click through to this site to see.)

Pumpkin Spice Baked Doughnuts from *Baked Doughnuts for Everyone* by Ashley McLaughlin + a giveaway via Top With Cinnamon

a Rafflecopter giveaway

(The giveaway is open to residents of the US, Canada and UK)

The giveaway ends on the 14th of October at 12am (London time), when winner will be randomly selected, announced on here in the Rafflecopter box, and contacted via their provided e-mail address shortly afterwards.

The giveaway is now over. Thank you everyone who entered! 

Good luck!

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Buttermilk Pancake Layer Cake For 1 w/ Malted Frosting

No-Bake Buttermilk Pancake Layer Cake For One with Malted Pecan Buttercream



Blog Birthday.

An excuse for cake.

Whatever you wanna call it

It’s been TWO YEARS!

No-Bake Buttermilk Pancake Layer Cake For One with Malted Pecan Buttercream


Two years of my ramblings, which apparently people like to read.

I’ve talked about wisdom teeth,

how my brain likes to remind me of embarrassing things I do when I’m trying to go to sleep,

burning my mouth on boiling hot juice,

how me and pop culture don’t mix,

computer crashes,


and most importantly


I can now totally get all emotional and gushy about this, because blogging has totally changed everything for me and I literally can’t imagine what my life would be like if I wasn’t doing this! I wouldn’t have discovered my passion for food photography, and I’m waaaay more creatively aware than I was 2 years ago. But then there’s also all  of your comments, tweets, likes and everything else. You’re all so supportive, kind and funny. So THANK YOU! It makes me want to dance like this, and send cupcakes in the mail to everyone.

No-Bake Buttermilk Pancake Layer Cake For One with Malted Pecan Buttercream

There are many more stories and facts for me to share, I’m sure. For today, I’m going to tell you about how I don’t like making layer cakes (which you may have noticed by the lack of layer cakes on this blog).

Really, even after 730 days, and over 100 recipes, I think I’ve only posted one recipe for a layer cake. It’s not like I don’t like cake, I love cake. Cake and me? Bahst frahnds.


a) I’m terrible at icing / decorating cakes

b) layer cakes are usually for celebration events for someone else so I can’t cut into the cake

c) layer cakes are also very big, and there’s only 3 people in this household soooo that’s a lot of cake to consume.

d) the cake layers always dome when they bake and leveling cakes is super messy (plus you have to wait for the layers to cool for A MILLION YEARS and I’m not a very patient person)

No-Bake Buttermilk Pancake Layer Cake For One with Malted Pecan Buttercream


Also baking multiple cake layers for a nice tall cake, when you only have two cake pans is pretty much the most annoying thing evar.

I ain’t cleaning that cake pan up just to use it straight away, again. Ugh.

Okay so I’ve found many faults with layer cakes.

However, this layer ‘cake’ seems to overcome quite a lot of those hurdles.

No-Bake Buttermilk Pancake Layer Cake For One with Malted Pecan Buttercream

It’s made with PANCAKES!

Which means, multiple layers within like 10 minutes (and no ovens so it’s no-bake!)

They’re all completely flat

They’re smaller so you can make MINI layer cakes.

(aghhhh so cute omg)

It’s a celebration basically for myself today and I don’t care if the cake has been cut.

It doesn’t over come the decoration thing, but there’s a whoooole lot less cake to frost + decorate there. (srsly, if you knew how long it took me to frost this cake, many people would lose faith in me as a baker)

See, the pancakes solve a lot of problems here.

No-Bake Buttermilk Pancake Layer Cake For One with Malted Pecan Buttercream

I  knew I didn’t want to make a layer cake for this blog birthday (because of the reasons above), and I’d been thinking about a pancake cake for quiiite a long time before hand (because I don’t understand how you can look at a stack of pancakes and not see it as a mini cake, c’mon). And then with Beth’s waffle cake last week (which I just looked at again, and now I realise it has cherries on top too.. so apparently I’m doing some subconscious decoration copying , okayyy…. :/ )  , it pushed me over the edge and I knew I would be making a pancake cake for today.

No-Bake Buttermilk Pancake Layer Cake For One with Malted Pecan Buttercream

Now, you can’t expect this to be like a normal cake. It’s just a stack of pancakes with frosting disguising it as a cake.

If you put the frosting on the pancakes whilst they’re still warm, it melts into a reaalllyyy good buttery sweet syrup to eat with them as you would maple syrup. Or you can do as I did and let the pancakes cool and then frost them in a stack.

Whatever you want, (wo)man!

No-Bake Buttermilk Pancake Layer Cake For One with Malted Pecan Buttercream

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Super-light Berry Meringue Cakes {revisited}

Before I get into my regular ramblings about…things…and stuff (of which are important and specific, evidently),

I have just found out that I am a finalist in the Saveur 2013 Best Food Blog Awards for the Category of Baking and Desserts

(haha, well of course, if it was gunna happen, it would be the baking one…).

and by found out I mean I totally stalked the page for about 6 hours to see if I’d got through or not… (time differences are a little bit of a pain)

so now I am totally freaking out.

It would mean the WORLD to me if you would just click here to get to Saveur’s site and vote for Top With Cinnamon!!

(p.s. voting ends on the 19th of April – i.e. next Friday) 

I’ve never won an award before…(well apart from that one time I came second in a potato and spoon race – yep, not egg and spoon..potato and spoon – but that’s a story for another day) and I never thought I’d get through to the finalists .

so if you do decide that my 17-year-old baking antics and foodporn .gifs deserve your vote then


update: el voting period is over now! Thanks so much if you voted :)

now back to our regularly scheduled post, yes?

(p.s. I totally fell in love with about 99% of the photos I took. I usually take about 200 photos {No i’m not even kidding}, and this time was no exception, so be prepared for a lot of cake photos okay? :) )


Berry Meringue Cakes-title

Test: Can you remember me making this recipe?

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This really is a test of who is a long-time TWC reader,

Even I admit that I wasn’t sure whether or not I had actually posted the recipe (I had, it was back in the day when I didn’t own a DSLR – aka pre- Jan 2012… yeah I know, its only been a year since I got one, and I’m still learnin the ways of photography)

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But if you did remember that post, WELL DONE YOU (I can’t really give you anything..apart from a cyber high five..)

but guys look, more layering (we already know about me and my layer-y ways, okay)



purple nails!



But you know why I love layering so much? It gives you OPTIONS!

  • This is a total make-it-your-own recipe: you just need to stick to the basic cake and meringue recipes but because there are 4 super simple components to the recipe, there is a HUGE amount you can change with this recipe
  • The cake: I like to keep it simple with vanilla. But you can replace 2 tbsp of the flour with cocoa powder for a chocolate cake, add extracts (almond is super good), fruit zest (HELLO LEMON), poppy seeds, some espresso powder dissolved in a little hot water, add spices (ginger, cinnamon, cardamom…). Whatever dude!
  • The meringue: I swirled food colouring into mine to keep it simple but pretty – you could also fold in powdered, freeze dried fruit, sprinkle on cacao nibs or chopped nuts, again add cocoa or spices. Or just leave it plain!
  • The toppings: I add a creamy component (sometimes whipped cream, or just greek yogurt when I’m feeling less indulgent, haha) you could also use creme fraiche, coconut cream or serve it with ice cream! 😉 You can also swirl whatever you want into that. Use fruity yogurt, or mix in compote, spices, cocoa, extracts, coffee…
  • Then I layer on fruits: I use berries during the summer, but I can totally imagine using passion fruit, pineapple and mango, or sliced apples or pears, maybe even blood organges (I’d skip the creamy component then..)
  • Other toppings: I also garnished mine with flaked coconut (that I finally found at Whole Foods, WOOH), but you could go for flaked almonds, chopped pistachios, chocolate chips, citrus zest, lavendar, candied ginger.

Or even

Berry Meringue Cakes-131

Top With Cinnamon


oh man

that just wont get old will it?


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lastly (yeah you thought I was finished didn’t you, no siree, I told you there were reasons for the layering-love and options. They’re totally my thang):

Serving it: I usually just leave it as a huge sheet cake, layered up and just cut it into squares/diamonds/rectangles and serve it like that, as needed. But for the aesthetics this time (what else would I do it for tbh) I used a large pastry ring to cut out circles, then layered them individually. The individual circles are good for if you want to make it look fancier, but the square (or diamond or rectangle) way is so much easier and quicker.

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Plus bonus points: I know there’s a heck tonne of sugar in this recipe, but there ‘aint no butter or oil, so it’s ridiculously airy and fluffy, like eating a cloud cake (yet still satisfying from all ye sugar and fruit). So if you’re craving a nice, liiiight, cool and fresh cake to fulfill those sweet cravings that summer brings, this be the cake for ya!

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Okay so now I’ve got all of those details of the recipe out the way.

Lets talk about those important things, yes? Me and my weirdo fails.

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That’s fun isn’t it. If you’re a new reader, then you can get to know me, and if you’ve been a TWC-er for a while, this will just be regular reading material for you, ha.

  1. I can’t open letters. I try. I tear at the edge. I end up with an envelope that looks like it was just attacked by a..well a 5 year old
  2. I have to clear plates away individually. I can’t deal with stacking plates. It grosses me out. totally.
  3. No matter what I do, my hair, when freshly washed, expands to about double the regular volume. I’m all ‘YOU’RE NOT COMPRESSED AIR. WHAT ARE YOU DOING?!’ and my hair’s all ‘whatever. Frizz.’
  4. Autocorrect. is. the. bane. of. my. life. No, autocorrect, just because I typed HAHAHAHAHAHAHAHAHAHAH, one time, doesn’t mean that every time I type haha, that I want to repeat the enthusiasm that I used that single time. okay?
  5. Ambiguously labelled push/pull doors scare me. So much potential embarrassment posed by such an everyday thing. Why is there no label on the door. Whyyyyyyyyy?
  6. When getting onto a crowded bus, I’d kiiiind of rather stay downstairs and be crushed, rather than do the oh-so-awkward ‘walk up the stairs, and have everyone stare at you whilst you see that no, there are no seats left and have to do the slothy retreat and walk back down the stairs…’
  7. I still sometimes have to make an L shape with my hand to remember left and right.
  8. I do the thing where, when I only know partial lyrics, I will sing those parts…and then kinda mumble / bob my head around for the rest of the song because it’s too awkward to just abandon ship once you start singing when your friend’s there.
  9. When I’m put in pressured situations, I go bright red. I’m not even talking like ‘ha, aww her cheeks are flushing’. I mean red. AND it’s worse because I can actually FEEL it happening. I can feel my face getting hotter than freakin Vesuvius, and there’s absolutely nothing I can do about it.
  10. Tweeting isn’t a spontaneous thing for me. I’m not one of those witty one liner people who just effortlessly find words to speak. It can take me like 10 minutes to compose my tweet. *sigh* I don’t even know what my life is.


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Healthy(ish) Single-Lady, Molten Fudge Brownie (Vegan w/ GF version)

Single Lady Brownie- title


because of the whole google-reader shutdown sitch that’s totally ruining my internet life at the mo, and because I keep getting asked by people,


soooo if you ‘like’ it (hint hint hinty hint hint… hint) you can get updates, and read more of the words I type, even more often!! (I don’t actually know if that’s appealing to you, or not…)

(Also on the google reader note – I’ve switched to feedly for my blog reading, and bloglovin’ seems good too)

Single Lady Cookie-226

Secondly, my computer…

My dear, sweet, computer (I liked to call him Sam..well, I call many machines Sam: the 1950’s Kenwood stand mixer (uh, yeah, not even joking), ice cream maker and mini food processor, but whatever.)

decided that 5 years was enough time to be on this crazy planet, and left me yesterday.

As before, I had everything backed up, so I’m good to go; however I still feel a little lost without my Packard Bell (hah, yeah, you might be able to tell why it broke so much now…)

BUT ANYWAY, enough of that, life goes on (and it goes on with chocolate, heh heh heh).

So if you had scrolled to the bottom of the deep dish cookie post, you probably would have seen one of these totally photo bombing the last picture.

Single Lady Cookie-199

I’m sorry, but it just happened.

I think I just go on recipe trends.

There was the whole 2/3/4-ingredient thing, and now I’m making all these single-lady vegan things.

If you think I’m dropping more hints or something, I’m not I’m not I’m not.

I am a single-lady, buuuut I’m not actually trying to advertise that :/

and I’m not a vegan (it’s just convenient to not use eggs for single serving recipes, plus it means more people can make these recipes!), but it is nice to give that buttah and white sugar a rest 😉

But, whatever, I have this to eat. I don’t even care about anything else.



(Note: I slightly modified the above image because apparently some people can’t actually read/ don’t {want to} read the written recipe where I do say that honey isn’t vegan. I take the photos for the recipe using ingredients I have on hand at the moment that I’m shooting. This time I used honey. It was merely out of convenience for ME – someone who isn’t vegan, but is INTERCHANGEABLE with vegan sweeteners like maple or agave syrup as, again, I have specified in the written recipe below. The pictures are just a piece of graphic designnot meant to be used in place of the written recipe which contains the METHOD, notes and ingredients. Sorry this is a long note, but I thought that people would be able to let go of the fact I used honey in one photo – {ooh rebel, I know} but apparently, 2 people so far can’t.)

I literally said, out loud after making this “I don’t even know what I was doing before this.”

As in: this is the best thing ever.


how has this not been a thing? What on EARTH have I been doing that has meant that I haven’t made this before?

Whole wheat, vegan, chocolate, molten, whaaat.

Brownie gif

(the .gif makes it look hard to dig into… not really molten-y; that’s because it had been cooling for about 30 minutes whilst I was shooting, by then! It basically turns into a piece of fudge once cooled, pinky promise)

It’s so easy to make, and so delicious that I want to cry.

You mix it in the freaking dish people – in the dish! You don’t have to wash up anything apart from spoons and whatever vessel you decide to use to mix/bake/eat it up in. Easy as. NOW GO, GO TO YOUR KITCHENS AND MAKE THIS. IMMEDIATELY.

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