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Springtime & Weddings...

I think we thoroughly deserve Spring this year! Ok, so I know it's going to happen anyway but if you are feeling like we are feeling, here at Lindy HQ, we're ready for it! It's been a long, cold, snow filled winter in the UK and we're over it! As the first spring flowers peek through on these still chilly days we get a glimpse of that lovely time of year when we can start de-layering and start to feel warm sun on our faces once again. It makes you want to have a 'bit of a sort out' it a spring clean, a zshuzzing of your wardrobe, getting out and attacking the garden or planning summer events. Speaking of which we can't help but get a bit giddy and excited about a certain Royal Wedding...of course we can't wait to see the cake or should it be cakes! and the dress, shoes, bouquet... But it isn't all about Kate & William, there will be thousands of weddings this year and it is always interesting to see cake trends develop as the season comes alive. We predict a nod to nostalgia this year and colours of red, white & blue! In the meantime please try Lindy's Hummingbird Cupcake recipe from her book bake me I'm yours...cupcake celebration' It's the perfect springtime recipe, fresh, light and utterly moorish! Sunshine in a cake! We recommend the beautiful Spring Viola as an adornment but decorate as you wish...there's a feast of inspiration on our website, blog, facebook  and in Lindy's books!
Happy baking and decorating! Enjoy your spring revival!

Save the date:

NEC Birmingham UK
This cake show is a must!
4th-6th November 2011

Book your tickets NOW

See you there!

The Recipe...
Hummingbird Cupcakes

250g plain flour
125g self-raising flour
1tsp baking soda
1tsp cinnamon
2x450g tins crushed pineapple in juice
400g brown sugar
80g desiccated coconut
400g ripe bananas
4 large eggs beaten
325ml vegetable oil
2tsp vanilla extract
120g pecans chopped (traditional but optional)

Preheat the oven to 170C/ 325F/ Gas Mark 3
Line the trays with cupcake cases. In a large bowl sift together the flours, bicarb soda and cinnamon. Drain the pineapple and reserve 125ml of juice. Add remaining ingredients to the bowl, including the reserved juice. Mix until combined. Pour or pipe the mixture into the cupcake cases until they are about 3/4's full. Bake for about 20 mins, or until a skewer inserted in comes out clean. Allow to cool in the tray fro 5 minutes before removing and placing on a wire rack. Cool completely before decorating.

Spring Violas Cupcake

Spring is nature's way of saying, "Let's party!" 
- Robin Williams

You will need...

Cupcake cases

Lindy's Viola Leaf & Petal Cutter

Sugarpaste colours to paint the viola

Petal Veiner


Workshop News:

We are so excited about our Spring collection of workshops. You'll find some popular favourites alongside some exciting new classes.

Join us for... 'Introduction to Celebration Cakes', 'Wonky', 'New Cake Jewellery', 'Designer Handbag', 'Mini Cutwork Cakes', 'Floral Cupcakes'

And Introducing...'Stencil Techniques', 'Paste Patterning Techniques', 'Kissing Ball Cake'

Click here to join us!

Product Update..

Check out our gorgeous new and old favourite products... perfect for springtime, weddings or a right Royal occasion!

*New* Patchwork Cutter Crowns,

*New*String of Pearl Moulds
Our favourite 'Spring Cookie Cutter' Set

Join us on facebook! For the latest Lindy news and updates just 

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Whilst you're browsing why not become 'fan' and leave a few comments! We love hearing what you have to say.


Lindy's Cakes Mail Order News: 

We've got a new layout at Lindy's HQ and it's working out brilliantly. We always aim to get your order posted on the day, or next day, that you ordered. Have you seen our new 'stock update' facility which will be available soon on all products. If something is out of stock you can easily ask us to email you when it becomes available. Look out for it online. We still have lots of new products coming for this space!  Happy Shopping!