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  • 'Sticky Cakes' Tote Bag
  • 'Sticky Cakes' Tote Bag

'Sticky Cakes' Tote Bag

Apparel | Out of stock
x £5.00 = £5.00


A bag for life, natural colour with 'Sticky Cakes not Belly Aches' design to front by Hey Hey Ginger. Use in hand or over-the-shoulder.

Handle length 67cm.

Fabric: 100% Cotton - 140gsm - Weight:65g

Special Recipe

Ingredients Marmalade Cake Directions

Marmalade Cake

3 cups self-raising Doves Farm free from flour
1 1/2 cups caster sugar
1/2 cup brown sugar
2 tps gluten free baking soda
Big pinch of salt
1 orange, zested
¾ of a pint of orange juice
3 tbl of vegetable oil
2 tbl apple cider vinegar
1 tsp vanilla essence


3 tbl orange marmalade
1 tbl spiced rum
  1. Preheat oven to 175°C. Prepare 2 round cake tines with parchment paper and spritz of oil. Whisk together the flour, sugars, baking soda, salt, and orange zest in a big mixing bowl. In a separate bowl mix together the orange juice, vegetable oil, vinegar, and vanilla, then mix into the dry mixture and whisk pronto! Pour the mixture into the prepared cake tins. Bake for 30 minutes or until golden. If you stick it with a skewer and it come out clean its ready, if mixture sticks try another 5 minutes.
  2. Glaze
  3. Heat the marmalade and rum in a pan – While cake is warm but not hot glaze one layer with half the mixture. Stack the other layer then add the remaining glaze.

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