My name is Molly Bakes and I am extremely excited to have been asked by Baking Mad to share a couple of my cake pop recipes with you. As a baker, I know how important good quality ingredients are, which is why I only ever use Billington’s unrefined sugars and Allinson Nature Friendly Flours in my recipes.
A mere two years ago, I didn’t know a whisk from a paddle attachment but redundancy at the beginning of 2009 gave me the time to discover a passion for baking that I never knew I had. The madness started when I posted some photos of cupcakes I had baked on a Facebook fan page and within two weeks I had around 200 followers, half of which I didn’t even know! Soon enough people started asking where they could buy my cupcakes so I hired a stall in London’s Brick Lane Sunday Upmarket.
After seeing the “cake on a stick” sensation all over American baking blogs last year I decided to try my hand at them and began making and selling them on my stall around Valentines Day. They were an instant hit and soon enough more and more of my fashion forward customers caught on. As a result, I am now sending my creations to cake lovers all over the UK.
In the last year I have been lucky enough to bake for a range of celebrities, including Katie Price, Elle MacPherson and the ladies from Britain’s Next Top Model. I have also catered for clients such as The Sun newspaper, asos.com and Juicy Couture. However, the biggest highlight so far has been clinching a deal with Selfridges where my cake pops are now stocked.
It is my pleasure to share two of my most popular recipes, Lemon and Toffee, with Baking Mad. Enjoy trying them out and most importantly have fun baking and decorating them. Don’t forget to add some finishing touches using the brilliant range of Silver Spoon Cakecraft.
We are very excited at Baking Mad to be partnering up with Taste of Christmas this year.
Taste of Christmas is the perfect recipe for gourmet glamour, entertaining and inspiration.
You can fill your stockings early at the boutique market and source those ingredients for your festive table before settling down to a fine wine, rich coffee, quality cheese or chocolate tasting.
I enjoy visiting the Taste Theatres, where this year top chefs like Heston Blumenthal, Antony Worrall Thompson and Jean-Christophe Novelli share their kitchen secrets! Very exciting!
So why not go along and eat, drink and be merry in style this year and prepare for the Christmas countdown.
What’s best of all, is that you can visit Taste of Christmas for free by entering our competition and uploading your favouritie Christmas Recipes. Entries must have an image so we can judge the competition and pick our favourite. We are also giving away dinner for two in a top london restaurant and a Baking Mad hamper so upload your recipe before 19th November to make sure you don’t miss out.
What is Stir Up Sunday?
The Sunday before Advent, which this year falls on 28th November 2010, is known as Stir Up Sunday. This day is traditionally the time to make your Christmas Pudding, Christmas Cake or your Mincemeat for Mince Pies.
Making your pud or cake early means it really does benefit from all this maturing. The flavour of the spices mellow and deepen, the fruits plump up and soften.
Billington’s Adds Depth of Colour and Flavour
Locking in rather than refining out the natural molases Billington’s unrefined cane sugars are perfect for such recipes. You really can taste the difference, whether you use Unrefined Dark Muscovado for your Christmas Pudding because it has a rich taste and adds real depth, or Unrefined Light Muscovado in your Mince Pies to add creamy fudge flavour, Billington’s is perfect.
Once you’ve got all your ingredients together, and as you are creating your materpiece, get each member of your family to take turns in stirring the mixture. As they do, they can each make a wish. Don’t forget to add your old six pence or a silver charm (wrapped in a piece of greaseproof paper)
Please click here for our fantastic Stir Up Sunday Recipes
At Baking Mad, we are BIG fans of Unrefined Cane Sugar, particularly Billington’s.
Not everybody realises, that by locking in rather than refining out the natural molasses of the sugar cane unrefined sugars have the best colour and flavour. By using these sugars, this will mean your recipes do to.
Why not try our selection of recipes that really show off the rich goeey toffee flavours that unrefined cane sugar brings to your baking.
Remember the best ingredients = the very best recipes.