BLOGMAS DAY FOUR: Christmas Baking



  • 100g Milk Chocolate
  • 100g Dark Chocolate
  • 100g White Chocolate
  • Whatever Decorations you like

Chocolate bark is one of the absolute easiest things to make, but it always turns out amazing, it looks great, tastes great and makes great gifts!

Firstly, grab a couple of baking trays – you may need more than one if you’re making a lot of bark, or are planning on making it for presents. Line the baking trays with baking parchment or with tin foil, either is fine.

I don’t have a microwave but if you do then it’ll probably be easier to just melt your chocolate in there but I melt mine on the hob in a glass heatproof bowl over a saucepan of water which works just as well! (just be careful not to get any water in the chocolate bowl as it makes the chocolate go all weird!

Once melted, pour the chocolate out onto the tray and spread it until it’s as thick as you want it- I like to layer mine so I do the first quite thin and normally start with milk or dark then when its slightly set, i’ll add the white on top marbling it slightly with a knife.

Add whatever you want on top, there’s some great ideas on Pinterest, I’m just adding some broken candy canes, mini gingerbread men and some red and green smarties. Pop it in the fridge to set and when it’s completely hardened just break it into pieces!



I’m a bit of a granny and I always use the; 6,6,6,3 way of measuring in ounces and halving the amount of eggs to make a cake- it makes it so much easier as you don’t need to constantly get a recipe but I will leave the measurements in grams as well.

  • 6oz/170g Butter
  • 6oz/170g Flour
  • 6oz/170g Sugar
  • 3 Eggs
  • 2 Tablespoons Cocoa Powder/Choc shot


  • 10oz/280g Icing Sugar
  • 5oz/140g Butter
  • 1-2 tbsp milk
  • Orange food colouring
  • Orange Essence or grated orange rind
  • Chocolate Orange


Preheat your oven to 180C/350F & grease/flour your tin of choice. I went for 3 round tins to create a 3 tier cake but you can use 2 to make a standard 2 tier with slightly thicker layers- I just really like the look of 3 tiered cakes at the moment!

Mix together your butter and sugar until soft and creamy. Room temp butter is better because it’s a lot easier to mix, especially if you’re doing it by hand. It’s a lot easier to use an electic whisk but either is fine.

Once they’re creamy add in one of the eggs and about 1/3 of the flour (it doesn’t have to be accurate) and a little bit of the cocoa powder or choc shot and mix together. (Repeat until you’ve added all of the eggs, flour and cocoa powder and the mixture is blended together.

Evenly distribute to the tins and pop in the oven. I find it normally takes about 15/20 minutes but just check on them every 10 minutes or so, popping a knife or skewer stick in to check if it’s ready. If the stick/knife comes out clean then it’s cooked – also if you lightly press the top of the cake and it springs back then that’s another sign it’s cooked.

Icing & Decorating

I normally make my icing whilst it’s cooking so it’s prepared. You just want to mix together the icing sugar, the butter and the milk, add in a little bit of orange essence/orange rind and some orange food colouring, until the icing is to a consistency you’re happy with- I find it a lot easier to work with if its thick, fluffy and creamy rather than too runny.

Spread the Icing on top of the cakes and layer them up, and put slightly more on the top so it’s nice and thick. Take your chocolate orange and break it into segments. You can decorate however you like, I was thinking of grating it or chopping it all up and putting it on top but I ended up keeping the whole segments then adding some gold sprinkles in the middle.


This is one of my favorite recipes because it’s so so easy to create the basic ‘shortbread’, it’s without egg (which I prefer) and you can also flavour them and decorate them however you want. My favourite way of making these is by chopping up a mixture of white, milk and dark chocolate and adding it into the mixture, you could also add a tablespoon of cocoa powder to make chocolate shortbread.

Another option is adding some mixed spice, cinnamon & ginger into the mix then when they’re cooked icing them just using an icing sugar and water mix. These taste incredible and are perfect for this time of year so that’s the ones I’ve gone for today, but with the basic flour, sugar and butter recipe you can tailor them however you want.


  • Plain Flour
  • Sugar
  • Butter
  • Milk/White/Dark Chocolate (50-100g of each)


Mix together the butter and the sugar until it’s a soft creamy paste. Slowly add in the chopped up chocolate pieces and the flour a bit at a time, mixing it as you go. It’s easier to mix it in with your hands until it forms a dough.

With this recipe I normally press the dough into a greased baking tray which I cut up into pieces when it’s cooked. But because it’s Christmas I wanted to make Christmas themed shapes so I went for a snowman, a holly leaf, a Christmas tree, a star and a bell.

Once you’ve rolled out the mixture and cut out the shapes just pop them on the baking tray and bake them for roughly 10 minutes- do check on them often as they tend to cook quite quickly!

If you recreate any of these recipes tag me on Instagram @WhatEvieDid , I’d love to see them!

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