Category Archives: Nielsen-Massey

The Cake and Bake show rolls into London

Earls court

Almost the weekend and what better way to celebrate than a visit to the Cake and Bake show in Earls Court to eat my body weight in yummy cupcakes, brownies and bread! Good job I wore my stretchy jeans!

NM bottle As soon as I entered I was in awe of the gigantic Nielsen-Massey (headline sponsors) bottle on display in the foyer – I wish I had a handbag big enough to bring that home with me. Think of all the cupcakes you could make with that.

There was a whole variety of fascinating stands offering all things baking ranging from tools and ingredients to the baked delights of cookies, marshmallows, fudge – even a gormet sausage rolls and pies stand! I know what I am having for dinner tonight…

I made a beeline for the Nielsen-Massey emporium (it would be rude not to) which was beautifully filled with stunning arrays of lemon and orange trees, orchids and roses representing their range of delicious extracts. Visitors were taken on a journey to discover the many scents and flavours available. I particularly enjoyed the individual scent tests – peppermint was my favourite as it reminded me of Christmas.

NM Emporium nm emporium 2 NM EMPORIUM 3

bakeface2 After discovering Nielsen-Massey, I headed over to the Billington’s stand to share my #bakeface. There was a super fun photo booth set up inviting visitors to try a Billington’s brownie or cookie and take crazy photos of their #bakeface with their friends and family. I must say I got a little distracted with the wind machine when mine was taken (rabbit in headlights springs to mine) but it was a great momento of the day to take away.

The demonstration stages were brimming full of talented chefs and bakers that would appeal to all; Eric Landlard, John Whaite, Frances Quinn and Simon Rimmer just to name a few.

unicorn One of my highlights had to be the outrageously fabulous (and slightly bonkers) cake on display of Queen Mary Berry riding on a majestical unicorn – if you are visiting the show over the weekend this is a must!

Another great show from the Cake and Bake team and it is only the first day. If you have tickets for the weekend get there early and take advantage of all the great activities – and don’t forget to share your #bakeface to be in the chance to win a fantastic prize.

Happy Baking!!

bakeface

Sam’s sweet breakfast with a twist

Nielsen-Massey are encouraging bakers to go on a personal journey to ‘discover what really great flavour tastes like’ by experimenting with their vast range of extracts, pods and bean paste and not wanting to miss out on a great baking opportunity that is exactly what I did.

So what to bake?  I really wanted to embrace this baking challenge head on and break away from the traditional everyday recipes, which took a bit of thinking outside the box, before I reached the idea for our ‘backwards breakfast’. This recipe has a fun ‘Alice in Wonderland’-esq feel to it, as everything is not always as it seems.

With the help of Nielsen-Massey products I filled a delicious chocolate egg with a smooth and creamy white chocolate and vanilla bean mousse and orange blossom curd yolk. Obviously, you can’t have dippy eggs without soldiers, so I accompanied this egg with soft and buttery, lemon extract shortbread fingers, perfectly complimented when dipped in the orange blossom curd.

This was served alongside a cup of coffee latte and vanilla bean mousse topped with an indulgent swirl of vanilla bean cream.

The quality of the Nielsen-Massey extracts and bean pastes really shone through in these recipes and one of the many benefits is that due to the superiority of the flavour you only need to use a very small amount to achieve wonderful results.

I loved using the vanilla bean paste for the white chocolate and vanilla bean mousse as the syrup consistency didn’t thin out the mousse and the flecks of the vanilla bean gave a beautiful visual effect too.

The orange blossom extract gave a wonderful delicate flavour to our curd (egg yolk) which did not overpower the flavour of the white chocolate mousse, as some orange essences sometimes do. The orange blossom curd would act as a great gift too for friends and family and is really versatile being used to fill layer cakes and even doughnuts. See recipe

Individually each of these recipes were simple to make however, using the Nielsen-Massey extracts was definitely my secret weapon in the kitchen turning my baking into show-stopper quality. It was so good, I was even tempted not to reveal our secret ingredient when asked and take all of the credit myself!

This recipe is a great idea to try for an afternoon tea with friends or family over the Easter period, so why not, like I did, join Nielsen-Massey to ‘discover what really great flavour tastes like. See recipe

Vanilla Amnesty at the Cake and Bake Show

Swap your Vanilla Essence for Extract!

The get the best results in your baking, using the best ingredients is key.  This includes vanilla.

If you are guilty of having Vanilla Essence in your cupboard and not Vanilla Extract, we will swop your bottle for a 60ml Nielsen-Massey Vanilla Extract absolutely free of charge at the BakingMad.com stand.

Nielsen-Massey has crafted the world’s finest vanillas and flavour extracts since 1907. Hand-picked for perfection, their vanilla beans go through an exclusive cold extraction process that slowly and gently draws out the delicate, natural flavours.

Be quick though as we only have 2,500 bottles to give away!