Category Archives: Uncategorized

Check out the new Whisk widget!

 

Hi everyone,

You may have noticed recently that we have a cool new feature on the recipes pages on BakingMad.com. It’s a nifty little widget called Whisk and it appears under all the recipe ingredients.

 

Simply click on ‘Create a shopping list with Whisk’ and a screen will slide in from the right, displaying all the recipe ingredients in a basket.

You will then have the choice the change the supermarket or the ingredients including the portion size, and the total cost will be displayed at the bottom. When you click on ‘send to basket’ it will take you through to your chosen supermarket website where your shopping basket ingredients will be added and then purchased. You can also sign up to the Whisk widget which will allow you to save more than one recipe to the shopping list at a time.

So now it’s so easy to purchase ingredients straight from the recipe you’re viewing! And more ingredients means lots more baking!

Please feel free to give us any feedback on the widget and we hope you enjoy using it.

BakingMad.com

 

Bag yourself a Billington’s Cake Tin!

Christmas has come early from our lovely friends at Billington’s Natural Unrefined Cane Sugars with these beautifully embossed ‘I’ve Been Baking’ Cake Tins.  They’re perfect for storing anything delicious – from brilliant brownies to classic Christmas cakes.

All you have to do is purchase 2 promotional packs of Light Muscovado, Dark Muscovado or Molasses 500g packs.  You will be able to find promotional packs of Billington’s sugar in all main retailers including Asda, Sainsbury’s, Tesco, Morrison’s, Waitrose and Aldi from September.

Not only do the packs contain a unique code for you to claim your tin (don’t forget you need 2!) they also contain 3 of the most scrumptious festive recipes for you to try this Christmas.

For full terms and conditions and details on how to claim your tin click here.

Make sure you show us what sweet treats you have been storing in your tin by posting a picture on our Facebook page!

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!

 

Make the most of Molasses

Molasses is a dark brown type of sugar made from sugar cane. It has a deep, strong flavour is attained through it’s high content of natural cane molasses.

Molasses is perfect to use in marinadeschutneys and pickles along with rich fruit cakesmincemeat and gingerbread. It adds a distinct deep and rich flavour to your baking that no other ingredient can match.

We recommend using unrefined natural cane molasses such as Billington’s. Unrefined sugar cane retains a natural locked in flavour and colour which refined brown sugar loses in the refining process. You can find Billington’s molasses in all major supermarkets.

Why not try the following recipes which include Molasses sugar and discover the incredible flavour for yourself?

Molasses is a great ingredient in sticky sauces and marinades.

Discover the depth it can add to your fruit cakes.

If you’d like any more tips and advice on using molasses simply leave your question below!

Happy Baking!

Perfect weather for strawberry picking!

Strawberries are everywhere right now! And as English strawberries are of course the tastiest,  the Baking Mad team recently decided to take a trip to a local strawberry picking farm – ‘Hill Farm‘ in Chesterton, so we could pick some for ourselves.

Thankfully it was a beautiful day as we set off, and driving up to the farm we saw that we could also grab ourselves some gooseberries while we were here, and come back again for some delicious blackcurrant and blackberries later in July.

Hill Farm

Blackberries

The strawberry fields were huge and the little signs showed us which strawberry varieties were planted there. ‘Christine‘ is apparently a strawberry type from the Fragria Ananassa species which is highly resistant to Verticillium wilt and powdery mildew, not that we’re exactly sure what that means!

Christine

There were tons of juicy ripe strawberries ready to pick, it was tempting not to eat them there and then although some of us did have a nibble.

Strawberry field

Strawberry

A top strawberry tip is to pick firm, ripe and red looking berries. Strawberries will not ripen any more once they are picked, so go for the biggest. Strawberries are also jam packed full of vitamin C, so you can eat as many as you want!

strawberries

A tub like this came to a total of £4 and would be sure to last you a while.

Weighing strawberries

About 1kg of strawberries could make some delicious strawberry jam to go in some tasty strawberry tarts. Or why not try some pretty strawberry tarts with elderflower cream or any of our other strawberry recipes.

Why not see if there is a local strawberry farm near you? Enjoy!

Save 20% off tickets at the London Cake and Bake Show

Here at BakingMad.com we like to offer our members exclusive discounts and here’s our latest one…

If you haven’t already bought your tickets for The Cake & Bake Show London 2013, make sure you quote code “BM20″ when you are booking and you will get a fantastic 20% off of your tickets.

Click here to buy tickets

Event details:

  • 13th-15th September
  • Earls Court London SW5 9TA
  • Friday open 11am-6pm
  • Saturday open 10am-6pm
  • Sunday 10am – 5pm

We are looking forward to seeing you at the show!!

 

Nancy’s Chocolate Chip Pound Cakes

Hi everyone!

My friends and I are having a get together tonight and I’ve been tasked with making dessert. We’ve recently uploaded some fantastic Irish recipes from our Bake with the Best campaign, where BakingMad.com brings you traditional and delicious desserts from around all of the United Kingdom. The Chocolate Chip Pound Cakes caught my eye (mainly because they have Baileys in them), but also because of their diddy nature and therefore easy to share out at a party.

When shopping for the ingredients unfortunately I couldn’t find the mini loaf cases. Asda and Sainsburys stock them however my Asda must not be very good. Instead I made do with some dark brown coloured muffin cases, so they are really Choc Chip Muffins!

First of all you pre-heat the oven to 180C, fan 160C, gas 4. Then you cream together 150g light muscovado sugar, 150g golden caster sugar, 225g softened unsalted butter and 1 1/2 teaspoons of vanilla extract. I used Billington’s sugar and Nielsen-Massey vanilla extract so my cakes are extra delicious.

Gradually beat in three eggs (I used an electric whisk to do this, much quicker) then fold in the 300g self-raising flour, 1/2 teaspoon baking powder, 150ml single cream and 75ml Irish liqueur (otherwise known as Baileys). I had run out of self-raising flour so instead added 2 teaspoons of baking powder to 300g of plain flour and it worked fine!

The mixture looks a little wet at this point but keep mixing to make sure it is well combined.

Fold in 150g milk chocolate chips (yummmmm) then divide evenly between loaf cases or muffin cases. I managed to get 14 muffins from this mixture.

Place in the oven for 25-30 minutes until golden and springy to touch.

Leave the cakes to completely cool (which is difficult I know), then mix together about 100g of golden icing sugar (Billington’s do this type of icing sugar) with 3 tablespoons of Baileys. Scoop a little bit of icing with a tablespoon and drop in the centre of every muffin, leaving it to ooze out to the edges.

And there you have it. I snuck a muffin into work with me today to have with coffee, and I hate to say so myself but they are pretty damn good!

Check out the recipe here and let us know how it goes!

World Baking Day sponsored by Stork

 

 

 

 

 

 

Since its launch in 1920, Stork has established itself as one of the most trusted names in home baking.

Whether you’re baking cupcakes for tea with the girls, a light and fluffy Victoria sponge for a picnic or rustling up some delicious cookies, Stork contains just the right fat content for baking many types of cakes, biscuits, crumbles, puddings and pastries.

This month we are asking you to conquer a cake you’ve never baked before, for World Baking Day 2013, which takes place on Sunday 19th May.
The global event is sponsored by Stork and the theme for 2013 is to ‘Bake Brave’. From novice to master baker, food blogger to food celebrity, World Baking Day has been introduced to inspire people to step out of their baking comfort zone.

World Baking Day has collected 100 Bake Brave recipes (www.worldbakingday.co.uk) ranging in difficulty from ambassadors around the world; from Level 1 for a complete novice, up to Level 100 for a master baker. Check out the website or try your hand at some of our delicious Stork recipes. You could even win a Stork baking hamper packed full of baking goodies, just click here to enter!

 

Get Your Recipe Published

Our friends at Silver Spoon and Macmillan Cancer Support are collaborating to run an exciting competition for fantastic foodie bloggers in the UK.

 They’re looking for keen bloggers who love to bake to enter their favourite recipe to win a chance to feature in the new edition of Macmillan Cancer Support’s Little Book of Treats 2013.

 

The book will be on sale in M&S Cafes throughout August and September and 100% of the proceeds will go towards people affected by cancer.

To take part in Macmillan Cancer Support’s World’s Biggest Coffee Morning, follow this link to register your event – http://coffeeregister.macmillan.org.uk/mvc/coffee/register2013?key=AHH1304_SS

The recipes should be -

- Innovative and exciting.
- Easy to replicate with everyday kitchen utensils and widely available ingredients
- Visibly pleasing to the eye with fellow bakers left inspired.
- Taste great!

The winning recipes will appear along with your name and blog name in the book. They will be tested by a home economist and photographed professionally.

How to Enter

To enter e-mail emma.chamberlain@thesilverspooncompany.co.uk with the title ‘Little Book of Treats‘ in the subject header. Include the following in your e-mail:

- Recipe title
- Recipe ingredients
- Size/how many portions
- Recipe method
- A picture
- Your full name
- A link to your blog

Competition closes on the 5th April 2013. Full terms and conditions are below.

 

 

Little Book of Treats Terms and 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 Silver Spoon.
  • 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.
  • One entry allowed by each entrant only. Entries must be made personally. Entries from agents/third parties are invalid.
  • Entry indicates acceptance of the terms and conditions.
  • Entries must be received no later than midnight (GMT) on 5th April 2013. Entries received after this date will not be entered.
  • The winners and runners up will be selected under independent supervision by the 11th April 2013, and will be notified by e-mail by the 1st May 2013.
  • The prize is that your submitted recipe appears in The Little Book of Treats, a recipe book created by Silver Spoon and Macmillan Cancer Support. The prize is non-transferable. There is no cash alternative.
  • 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 competition without prior notice.
  • The Organiser reserves the right to amend submitted recipes if deemed necessary.
  • Professional photographs of winning recipes will be taken in the style most suited to appear in the Little Book of Treats, no correspondence will be entered into.
  • Silver Spoon will have full ownership rights to all professional photos taken of the competition entries.
  • Organiser: Silver Spoon
  • 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.
  • Silver Spoon 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.

 

Helping Britain bake better since 1920…

You may have noticed that our recipes now feature Stork, this is because…

Since its launch in 1920, Stork has established itself as one of the most trusted names in home baking, offering baking advice and recipes for over 90 years. When Stork soft tub margarine was introduced in the 1970s, it pioneered the all-in-one method of making sponge cakes, which made baking quicker and easier.

Whether you’re baking cupcakes for tea with the girls, a light and fluffy Victoria sponge for a picnic or rustling up some delicious cookies, Stork contains just the right fat content for baking many types of cakes, biscuits, crumbles, puddings and pastries.

Product benefits:

  • Use Stork block in a foil wrapper for perfect pastry, scones, biscuits and crumbles. Its firm texture is especially good for rich fruitcakes, helping to keep the dried fruit evenly distributed.
  • Use Stork in a tub for deliciously light and fluffy cakes. It can be used straight from the fridge for easy creaming, and to whip up the yummiest icing.

 

Stork tips:

  • Baking is scientific, so measure ingredients and follow recipes exactly.
  • Make sure pans don’t touch each other or the sides of the oven.
  • Use an oven thermometer to ensure the temperature is always accurate.
  • Allow three quarters of the cooking time to pass before opening the oven door or the cake will sink.
  • Cakes are ready when an inserted skewer comes out clean.
  • Droops and dips can be caused by using too much baking powder, syrup or treacle.
  • Having your oven set too high or opening the oven door too early can produce a sunken cake. It can also be caused by over-mixing, particularly when using a food mixer.
  • Test your cake is cooked by lightly pressing the top – if it’s firm and springy, it’s ready; if soft, it needs a little longer in the oven. Use a metal skewer for larger cakes; the skewer should come out clean with no uncooked mixture sticking to it.

  

FAQ’s

What do I do to make sure my cake is fluffy and light?

Sieve your flour to help air get into the mixture. Cream the fat and sugar until light and fluffy, beat in the eggs gradually and carefully fold in the flour with a metal spoon or spatula.

What do I do with a burnt cake?

Don’t worry, all is not lost! Cut off the burnt edges and smother in icing to cover up the imperfections.

My cake has sunk in the middle, what did I do wrong?

This can happen if you open the oven before the cake is ready. Try not to open the oven to check on the cake while it is baking as it is important to keep a consistent temperature.

My cake sticks to the tin. How do I prevent it?

Grease with oil, bottom line the cake tin and grease again.

My cakes always stick to the tin and I can’t get it out. How do I prevent this in future?

Always grease your tins with Stork and line them with baking paper. When you remove the cake from the oven leave it for about 5 minutes before turning out onto a wire rack. They should slide out easily.

Can I substitute Stork packet or tub for butter/oil in any recipe?

No it depends on the recipe. We do not recommend Stork packet or tub to be used for puff or flaky pastries or deep-fat frying.