Bakes O'Cattlin

Bakes O'Cattlin Personal blog of the cake creations I make!

Hands up if you forgot to add baking powder to your cupcake mixture, and only realised during baking and had to remake t...
24/05/2026

Hands up if you forgot to add baking powder to your cupcake mixture, and only realised during baking and had to remake them on the hottest day of the year…🙌🏻🤦🏼‍♀️

Luckily the second batch turned out okay!

Some may remember we rescued Paco back in 2021. This was the very first doggy cake I had ever made and safe to say it we...
14/05/2026

Some may remember we rescued Paco back in 2021. This was the very first doggy cake I had ever made and safe to say it went down a treat. Sadly Paco crossed over the rainbow bridge this February after a short but sudden illness. I feel very robbed of time, but baking has definitely helped me through the grieving process. It was the perfect escape.

Many ask why I don’t do this as a business any more and the answer is simply this…Baking is an escape, a happy place where I can be creative and simply enjoy with no deadlines, stress or worries.

After we lost Paco we vowed to not get another dog until we felt the time was right. 8 weeks later and we were bringing home a cocker spaniel who we’ve named Coco, we very much believe he was sent from our boy. He’s been a blessing and I’m very much looking forward to making him his first doggy cake once he’s a little older.

I always never know what to do when it comes to my own birthday cake. I always like to try new techniques or push bounda...
10/05/2026

I always never know what to do when it comes to my own birthday cake.

I always like to try new techniques or push boundaries. But this year I just went for something simple. Something that over the past couple of years I’ve become very passionate about. 🌊🐬🦭

English Muffins. Breakfast is sorted!
15/04/2026

English Muffins. Breakfast is sorted!

Happy Easter! 🐣 Instead of Easter eggs we have traditional Maltese Figolla in our household. 🇲🇹Made with almond, orange ...
05/04/2026

Happy Easter! 🐣

Instead of Easter eggs we have traditional Maltese Figolla in our household. 🇲🇹

Made with almond, orange and lemon flavours it’s most certainly a favourite treat of ours. One we look forward to all year!

However you’re spending your Easter, we hope your day is full of chocolate and happiness.

Five years ago I got to create these cupcakes for a very special person and deliver them to one of the most beautiful co...
28/03/2026

Five years ago I got to create these cupcakes for a very special person and deliver them to one of the most beautiful coves in Cornwall.

Since then I was able recreate this design for SEA LIFE TRUST with their campaign. Did you know they won an award? 🥇

It’s crazy to think five years ago I was doing these cupcakes with an ocean theme and now I’m working for the Trust to spread the message of ocean conservation.

Life has many curve balls and plot twists, and so far this has been one of the best. These will always be one of my favourite designs to do.

Because every birthday needs cake…❤️ Happy Birthday Boo!
14/02/2026

Because every birthday needs cake…❤️ Happy Birthday Boo!

Ey, Tití me preguntó si tengo mucha’ novia’. 🇵🇷
14/02/2026

Ey, Tití me preguntó si tengo mucha’ novia’. 🇵🇷

Explosive Oven Spring! 💥Also known as a sourdough ear.  Here’s my top tips to achieve that perfect thin, crisp and raise...
27/01/2026

Explosive Oven Spring! 💥

Also known as a sourdough ear. Here’s my top tips to achieve that perfect thin, crisp and raised ridge of crust on your sourdough.

• Active starter - when starting out it’s so easy to rush ahead and want to bake, but with everything patience is going to be your best friend. Make sure you’re correctly feeding your starter and it’s doubling in size at least 3 days in a row. I didn’t bake with mine until a month in.

• Surface tension - when shaping after a bulk rise it’s crucial to ensure your dough taut.

• Proper proofing - avoid over and under proofing! I get the best results from preparing my dough in the evening, a few stretch and folds before bed and then I simply leave over night and bake in the morning.

• Scoring techniques - it’s simple, quick movements with your bread lame and score about an inch in. Don’t be scared!

• Steam - use a Dutch oven to bake with the lid on. This creates a decent amount of steam to rise your dough during the first 30 minutes.

Happy baking!

Disclaimer - this is what I’ve found to work for me.

Cinnamon rolls are becoming a lazy morning treat for us.
11/01/2026

Cinnamon rolls are becoming a lazy morning treat for us.

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13 Centenary Way
Penzance
TR182FU

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