Category Archives: Social Media

Baking Mad Valentine’s Blogger Competition

This Valentines we are holding a special Valentine’s Bloggervalentine cake Competition for 15 willing baking bloggers. 

We will be sending a range of delicious products out to passionate baking bloggers with the challenge being to make something delicious that you would like to receive on Valentine’s Day.

Once you receive the products you can use them to get creative; cakes, cupcakes, biscuits, chocolates, whatever you like, and when you’re done post your creation on your blog to be judged by Baking Mad with a description of what it is.

The winner will receive:

 - 30pc set of plunger cutters you can use to create beautiful shapes with icing

- A set of heart shaped silicone cupcake cases

- A range of Nielsen Massey Extracts including Madagascan Bourbon Pure Vanilla Extract, Lemon Extract, Orange Extract, Almond Extract and Vanilla Paste

plunger cutterscupcake casesNielsen Massey

Three runners up will receive:

- A set of 24 Tulip Muffins Casestulip cases

If you think you’d like to take part then simply comment on this post with a link to your blog.  We will pick 15 top blogs who we think are most up for the challenge and comment on them on here, so make sure you check back!

If you don’t get picked you can still enter the competition. Blog about your own Valentine’s creation and send a link to info@bakingmad.com with the title ‘Valentine’s Blogger Competition’ saying you would like to be included for the prize draw.

We’ll be sending the 15 bloggers a range of Silver Spoon Create products to get creative with; a range of edible cake decorations and baking ingredients from Silver Spoon.

For some Valentine’s inspiration see BakingMad.com’s Valentine’s Recipes to keep the romance sweet this Valentine’s Day.

Sounds like fun? We think so!

* Any bloggers wishing to take part must comment on this post before 12pm 31st Jan 2012

*All competition entries must be published before 14.02.12, and Baking Mad notified of the post by contacting info@bakingmad.com

* One entry per person

* Full terms and conditions will be sent via e-mail to participating bloggers

Twitter Easy Bake Yeast T&Cs

REGISTER NOW for your free sachet of Allinson Easy Bake Yeast!

 Click HERE to register for your free sample and don’t forget to mention in the ‘Recommended by a Friend Box’ TWITTER http://bakingmad.com/community/register/ 

“TWITTER” Promotion Terms & Conditions

Acceptance of the rules is a condition of entry and entry instructions form part of the rules. Your personal data will be held by Allinson.

We have 5,000 sachets of Allinson Easy Bake Yeast to giveaway.

The product is non-transferable. There is no cash alternative.

This competition is open to UK residents only aged 18 or over and excludes any person whom in the competition Organiser’s reasonable opinion, should be excluded due to their involvement or connection with this competition.

No purchase necessary for entry.

Entry indicates acceptance of the terms and conditions.

Baking Mad will stop recording new member sign-ups at immediately and end at midnight (GMT) 16th September 2011. New member sign-ups after this date will not receive any product.

Successful new members will be notified by e-mail and asked for their address details by 30th September 2011.     

Address details need to be completed by 7th October 2011.

Yeast issues will be sent out by 30th November 2011.

It is a condition of the entry that the competition winners agree to be available for, and participate in, any public relations activity arranged by the Organiser.

The Organiser’s decision in all matters relating to the competition is final and legally binding on all entrants and no correspondence will be entered into.

The Organiser reserves the right to alter, amend or foreclose the promotion without prior notice.

Organiser: Allinson Flour a part of British Sugar plc.

Events may occur that render the competition itself or the awarding of the prize impossible due to reasons beyond the control of the Organiser and accordingly the Organiser may at its absolute discretion vary or amend the promotion and the entrant agrees that no liability shall attach to the as a result thereof.

Entries not submitted in accordance with the rules, illegible, incomplete or altered will be disqualified.

The promotion and the website are subject to English law and the jurisdiction of the English courts.

Allinson and any associated or subsidiary company and their agents or subcontractors in any way connected to this site make no representation that the materials contained within this website are appropriate for any country outside the United Kingdom of Great Britain and Northern Ireland, not that they comply with any local laws relating to advertising or this type of promotional activity.

Facebook Free Yeast New Members

REGISTER NOW for your free sachet of Allinson Easy Bake Yeast!

 Click HERE to register for your free sample and don’t forget to mention in the ‘Recommended by a Friend Box’ FACBOOK http://bakingmad.com/community/register/ 

“FACEBOOK” Promotion Terms & Conditions

Acceptance of the rules is a condition of entry and entry instructions form part of the rules. Your personal data will be held by Allinson.

We have 10,000 sachets of Allinson Easy Bake Yeast to giveaway.

The product is non-transferable. There is no cash alternative.

This competition is open to UK residents only aged 18 or over and excludes any person whom in the competition Organiser’s reasonable opinion, should be excluded due to their involvement or connection with this competition.

No purchase necessary for entry.

Entry indicates acceptance of the terms and conditions.

Baking Mad will stop recording new member sign-ups at immediately and end at midnight (GMT) 16th September 2011. New member sign-ups after this date will not receive any product.

Successful new members will be notified by e-mail and asked for their address details by 31st September 2011.     

Address details need to be completed by 7th October 2011.

Yeast issues will be sent out by 30th November 2011.

It is a condition of the entry that the competition winners agree to be available for, and participate in, any public relations activity arranged by the Organiser.

The Organiser’s decision in all matters relating to the competition is final and legally binding on all entrants and no correspondence will be entered into.

The Organiser reserves the right to alter, amend or foreclose the promotion without prior notice.

Organiser: Allinson Flour a part of British Sugar plc.

Events may occur that render the competition itself or the awarding of the prize impossible due to reasons beyond the control of the Organiser and accordingly the Organiser may at its absolute discretion vary or amend the promotion and the entrant agrees that no liability shall attach to the as a result thereof.

Entries not submitted in accordance with the rules, illegible, incomplete or altered will be disqualified.

The promotion and the website are subject to English law and the jurisdiction of the English courts.

Allinson and any associated or subsidiary company and their agents or subcontractors in any way connected to this site make no representation that the materials contained within this website are appropriate for any country outside the United Kingdom of Great Britain and Northern Ireland, not that they comply with any local laws relating to advertising or this type of promotional activity.

Cookery School at Little Portland Street

The Cookery School at Little Portland Street has something to offer all food lovers: classes and courses for beginners and experienced cooks, as well as sessions on specialist topics. They also run corporate events, cooking parties and private classes on request.

They are based in custom-designed premises in Little Portland Street, London W1, two minutes from Oxford Circus (Map).

Click on the relevant link for details of the classes on offer over the coming months and register with us to receive news and updates

Top Tips from our Facebook Fans

Firstly, I want to say a big thank you to all our Facebook Fans for sharing their top tips with us. We have been trying some of them out in the Baking Mad kitchen as it is always great to have a few extra ‘cheats’ to wow your friends and family.

Below I have listed them all so everyone can benefit.

Betty Blundell

The little hand held blenders are fab for mixing cakes in a hurry if you haven’t got a whisk takes seconds

11 May at 14:18

Julie Kenny

Carefully follow each mixing step in the recipe. Do not over or under-mix. Each step has a purpose. Use a kitchen timer to help you keep track of how long to mix.

11 May at 14:36

Cg Gauden

Make sure you get the times right whilst cooking no one likes burnt or undercooked food lol

11 May at 15:44

Sarah Whittington

Don’t be tempted to keep stirring rice,it make sit stodgy & more starchy….also when baking yorkshire puds,cakes don’t open the oven until time is finished for cooking x

11 May at 15:59

Susan Harwood

Put a small amount of mustard powder into your cheese scone mixture, it really brings out the flavour.

11 May at 16:35

Valerie Dallimore

When baking a cake bring all your cold ingredients such as butter and eggs to room temperature before you start.

11 May at 19:09

Linda Curtis

Always clean and tidy away as you go it makes it so much easier and always fresh ingredients

11 May at 23:57

Michelle Bunn Thompson

Add a little pancetta to lasagne to make it a little more unique

12 May at 00:41

Lorraine Brook

When baking a cake I always grease the tin and then completely dust the inside of the tin with flour. It makes it so much easier to remove the cake from the tin after baking. I also use this method when using greased proof liner just to make sure there is no sticking

12 May at 00:42

Missielizzie Mse

Use the freshest free-range eggs you can get for the best taste. Better still, get your own chickens! Lol!

12 May at 01:33

Abby Waterhouse

Never be afraid to experiment. Some of my best dishes have been created without following the recipe to the letter.

12 May at 01:51

Melandtony Hunt Mse

I always make sure my bowl and spoon are freshly washed and warm when making bread.

12 May at 02:26

Samantha Clarke

Toss nuts, raisins and chopped fruits in flour first. This will really help them to keep suspended in batters! x

12 May at 02:37

Rae Mse Hardy

Whilst cooking or baking I always keep the sink full of really hot water and drop everything in as I use it, they clean much easier when things haven’t stuck to them and its quicker if you are needing the same bowl, spoons etc a 2nd time [this is obviously for those of us without a dishwasher ;o)]

12 May at 03:56

Sarah Dowley

For pretty pastle coloured icing on your fairy cakes, put the food colouring in the water you mix in to the icing sugar, then if it starts look bright, finish by adding plain water!

12 May at 05:59

Rachel Watson

Add a good slug of double cream to your butter cream to make it soooo smooth and delish

12 May at 07:11

Laura Hadland

To make christmas tree decorations (or non-seasonal conifers!) take a cone of green icing and use the tips of a pair of scissors to snip in the branches – simple, but effective!

12 May at 07:12

Julie Henderson

Always keep an empty pop bottle filled with water so you can use it if you can’t find your rolling pin

12 May at 07:13

Jodie Taylor Was Caines

add garlic powder to shepheds pie, spag bol, stewa etc its lovely

12 May at 07:14

Michelle Rice

If your cake is too moist, call it a dessert and serve with custard or whipped cream. If it sinks in the middle, cut out the center and ice it as a ring cake. Cake too dry, make it into truffles or use it to make the base of a trifle. Cake has peaked, slice it off and ice it lavishly If the cake breaks as you take it out of the tin (often because… See more it is too warm), cover with icing or serve it sliced or serve it as a dessert. Biscuits crumble or are too dry, use them to make a biscuit crumb base for a cheesecake.

12 May at 08:01

Leanne Farnell

Remember buttercream/icing and pretty little decorations are your best friends to help cover imperfections!

12 May at 08:21

Lisa Beaumont

Bring cold ingredients such as butter and eggs to room temperature for best results

12 May at 09:13

Jenny Butler

Always put fairy cake cases in a tray with individual compartments otherwise they spread out and the fairy cakes turn out flat x

12 May at 10:24

Clara Croft

glaze the top of your pies with milk instead of egg for a less crunchy edge x

12 May at 12:36

Heather Binder-Pollard

If you buy an inexpensive flour, sieve it 3 times before cooking with it. Your cakes will be just as light as they are with a more expensive flour.

12 May at 13:22

Cheryl Hadfield

My baking tip is to always add something new each time you do an old favourite…variety is the spice of life after all xx

13 May at 05:52

Samantha Scott

When making a shepherd pie mix olive oil into the potato instead of butter and milk makes the topping golden and crunchie

13 May at 06:25

Shelley Jones

For the lightest fluffiest home-made fairy cakes, add milk at the end to make the mixture nice and gloopy! Everyone loves how light and fluffy my home made cakes are xx

13 May at 08:37

If you have any top tips you would like to share with us at the Baking Mad kitchen visit our Facebook page and comment on our status.

Facebook IAMBAKINGMAD

If you really want to see whats happening behind the scenes in the Baking Mad kitchen being our friend on Facebook or joining our page is a must.

So far we have photos of the amazing bread workshop we did with Gizzi Erskine. We have also added photos of the videos we filmed with Gizzi and special helping hand clips we filmed here in the kitchen.

To search for us on Facebook just remember IAMBAKINGMAD and you can’t go wrong. Alternatively click here and we will transport you straight to the kitchen