Category Archives: How-To

Here comes the bride

As a BakingMad.com bride-to-be, the thought of having a go at baking my own wedding cake both excited me and terrified me at the same time. I originally thought “so much to do, so little time” and had visions of me on the morning of my wedding adding final touches to my cake with rollers in my hair! Naked wedding cake

I have felt much more at ease though since I went behind the scenes of our latest BakingMad.com ‘how to’ video shoot with Juliet Sear. Juliet, is renowned for her gloriously stunning specialist wedding cakes available at her Fancy Nancy shop and throughout the shoot showed us some simple and beautiful decorating tips that I cannot wait to put in to practice.

The showstopper for me though was the three tier naked wedding cake that Juliet created. The tiered triple layered sponge cakes, filled with vanilla bean and strawberry and raspberry buttercream and decorated with fresh seasonal berries looked so picture perfect that I couldn’t believe just how simple it was to construct. Juliet piping

Juliet shared great tips on how layer the cakes, pipe the filling and securely stack with dowels. I particularly loved the tip to ensure an even flat cake when the sponge has baked into a dome shape in the oven. By removing the cake from the tin, then placing a thick small cake drum in the base and returning the cake inside, the sponge was then lifted above the level of the top of the tin allowing a knife to trim the excess sponge using the tin as a guide – this left me wondering why did I not think of this before?

Despite having fallen in love with the idea of a naked wedding cake, I then was swayed once more when I saw Juliet’s royal icing and buttercream piping skills. She showed us how to pipe buttercream ruffles and roses, an amazing royal icing floral lace effect and how to create realistic sugar paste roses. Now I am completely spoilt for choice with inspiring cake ideas for my big day. Lace cake

If you are looking to make a showstopper celebration, anniversary or wedding cake then all of these videos are a great place to start. Juliet really makes the unimaginable achievable – I am already planning to marry off other members of the BakingMad.com team just so that I can try out all of these cakes!

All of Juliet videos are available to watch in our how to sections or via these links.

How to make a naked wedding cake
How to decorate a wedding cake
How to decorate a cake with a buttercream effect
How to make sugar paste roses

How to make spun sugar

Hi everyone,

If you’ve been watching the Great British Bake Off recently you will have seen all the bakers creating spun sugar. We’ve created a simple tutorial in four easy steps so you can try it yourself at home!

Ingredients

250g white caster sugar

225ml water

1. Place the sugar and water in a medium heavy based saucepan and heat to dissolve the sugar.

2. Bring the sugar syrup to a simmer, but don’t stir as this will cause the syrup to crystallise. Using a sugar thermometer heat the syrup until it reaches 155°C or the ‘Hard Crack’ stage. Remove from the heat and plunge into a basin of cold water.

3. Use a fork to dip into the sugar and flick the fork back and forth over a rolling pin to create lots of long hair-like strands

4. Finally gather the strands of spun sugar and mould into a ball. Repeat this to make more decorations if needed.

And there you have it! A perfect way to snazz up any of your cakes, cupcakes or desserts.

How to make Salted Caramel Ring Doughnuts

Some people think making doughnuts is too difficult, but our simple four step ‘how to’ will show you how!

 

You will need for these for the doughnuts:

500g self raising flour (we recommend Allinson)

1 tsp baking powder

90g golden caster sugar (we recommend Billington’s)

2 medium free range eggs

2 tbsp sunflower oil

200ml whole milk

 

You will need these for the topping:

110g Dark Muscovado sugar (we recommend Billington’s)

110g salted butter

1/2 tsp sea salt

175ml double cream

plus sea salt to decorate

 

1. To make the caramel sauce: Place the sugar, butter and salt in a saucepan and heat until the sugar has melted then add the cream and stir through. Bring this to the boil and simmer for 3 minutes until thick. Chill in the fridge for at least 2 hours.

2. Sift together the flour and baking powder into a bowl and stir in the sugar. Beat together the eggs, oil and milk then add to the dry ingredients. Mix together until a smooth dough forms.

3. Turn the dough onto a lightly floured surface and roll out to about 1cm thickness. Cut circles out of the dough using a floured cutter, then use a smaller cutter to cut out the centres.

4. In a deep saucepan heat some vegetable oil to about 170°C then fry the doughnuts 2-3 at a time by carefully placing in the oil for 3-4 minutes until they are golden brown on the bottom. Then turn them over and cook for a further 2-3 minutes until golden in colour and cooked through. Drain on kitchen paper. Finish the doughnuts by pouring over the caramel sauce and sprinkle over some flakes a sea salt.

These beauties are absolutely delicious warm, or you can keep them in an airtight container and eat within 1-2 days.

Enjoy!

 

How to make No-Churn Pistachio Ice Cream

Have you ever wanted to make ice cream but thought it might be too difficult or take too much time? Well here’s a top ‘how to’ on making the most straightforward and delicious ice cream ever! You don’t even need an ice cream maker and you can make any flavour variation you like. Here is our no-churn pistachio ice cream in four easy steps.

You will need:

  • 397ml can condensed milk
  • 600ml double cream
  • 80g shelled pistachio nuts

1) Place 40g of the pistachio nuts into a blender or food processor and blend until fine and roughly chop the remaining pistachio nuts.

2) Pour the condensed milk and double cream with the finely ground pistachio nuts into a large bowl and whisk until thick and quite stiff.

3) Fold in the chopped pistachio nuts, then pour into a freezer proof container and cover.

4) Place in the freezer for a couple of hours or overnight.

And there you have it! Delicious no-churn ice cream.

 

Why not try out some other flavour combinations:

For vanilla flavoured ice cream add 1 tsp of vanilla extract.

For coffee flavoured ice cream add 2 tablespoons instant espresso powder

For strawberry flavoured ice cream add 150ml strawberry purée

 

Or check out all our other ice cream recipes!

 

How to make Crystallised Rose Petals

Hi everyone,

Have you ever seen beautiful cakes and cupcakes decorated with delicate rose petals and wondered how it’s done? Well you can make your own crystallised rose petals yourself very easily. Just follow our step-by-step guide!

You will need:

  • 30 Rose Petals
  • 1 Egg White from a medium egg
  • Caster Sugar
  • Paintbrush
  • Teaspoon

1. Carefully remove the petals from the roses, lightly whisk the egg white and spoon the sugar into a shallow bowl.

2. Hold the base of a petal using the tip of your thumb and fore finger and paint both sides with the egg white, ensuring you cover the whole petal.

3. Spoon the sugar all over the petal, shaking off any excess

4. Place the petals on baking parchment and leave to dry for at least 2 hours or overnight if possible. The crystallised petals can be stored in an airtight container for up to 2 weeks.

And there you have it, pretty crystallised rose petals for decorating cakes and cupcakes. Why not try them out on this delicious Chocolate Cake with Rose Petals, or alternatively to top these delicate Rose Water Cupcakes.

Enjoy!