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!!

 

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!

Sam’s Father’s Day Strawberry Jam

So this weekend I faced the annual dilemma of what to give my Dad who ‘has everything he needs and doesn’t want a fuss’ for Father’s Day… Well I came to the conclusion that there is nothing better than a homemade treat.

With the British summer a bit wet and dreary outside I thought I would bring the summer inside and make some delicious homemade strawberry jam using a recipe from BakingMad.com.

I had picked some fresh strawberries (1kg) and washed, hulled and dried them before blending them which released a gorgeous strawberry scent into my kitchen (tempting not to nibble on the remaining strawberries!).

I used jam sugar (1kg) and warmed it in the oven on a low temperature. At the same time I simmered the strawberries on a low heat on the hob, then mixed the pre-warmed sugar in. Keep stirring until sugar had fully dissolved, creating a strawberry syrup.

Once dissolved, I turned the heat up to a rolling boil. A good tip to add is that you should use a large pan to make your jam as it will froth up when boiling and you don’t want it to boil over making a mess!

I used a jam thermometer to test the temperature of the jam (105°c is ideal), but as an extra precaution also did the wrinkle test. To do this put a spoonful of the jam on a chilled saucer and push it gently with your finger. If the jam wrinkles on top then it is ready to pot (and is also a great excuse to have a sneaky taste of the jam).

When my jam was ready, I spooned it into sterilised jam jars quickly and sealed with a waxed disc. I managed to fill two 2lb jam jars, so not only did I have a yummy gift for my dad but also a reward for me too!

I decorated the jar with navy ribbon and a handmade ‘Fathers Day’ tag, and I must say I was really pleased with the outcome and my dad was over the moon. Now I have the great dilemma of whether to make scones or jam tarts with my leftover jam….hmmmmm the possibilities are endless!

Why not try out the recipe yourself here or any of our other jam recipes, or watch our handy video on how to make jam.

 

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!

 

WIN £150 cash PLUS a masterclass with Eric Lanlard

BakingMad.com is sponsoring the Cake and Bake Show this year, and YOU have a chance to WIN £150 cash PLUS a masterclass with Eric Lanlard!   

Here’s how:

Gingerbread fans across the country are being invited to reserve a plot in the Tastiest Gingerbread Village at the Manchester Cake & Bake Show in April.

Competitors can enter their plans for their unique gingerbread structure online, and the organisers will select the most promising entrants to bring their creation to the show to form part of the gingerbread village display.

Winners will be selected by a judging panel including master patissiere Eric Lanlard, and prizes will be awarded in both adult and junior categories.

The judges will be looking for originality, creativity, build structure, innovative design and of course taste.

Billington’s unrefined sugars are the perfect ingredient for your gingerbread recipe. Locking in, rather than refining out, the natural molasses of the sugar cane this process ensures Billington’s has a unqiue richness and taste which will transform your home baking.

The organisers are keen not to restrict your imagination and so the only real limitations are the size of the plot – 12 x 12 inches, with entrants free to create any structure from gingerbread, not just houses, with landscaping and gardens etc encouraged. So be inspired by your childhood memories of the edible creations in Alice in Wonderland, Charlie and The Chocolate Factory and Hansel and Gretel and send in your ideas for your candy-clad constructions today via www.thecakeandbakeshow.co.uk/competitions

Prizes

There are just two categories – adults and juniors – so it’s a competition open to all – and with £150 cash PLUS a masterclass with master patissiere Eric Lanlard (worth £195!) on offer as the first prize in the adult category, as well as £100 cash for the runner up, why not enter? Junior winners will receive £100 cash and a Billington’s goody bag, with £50 cash for the runner up.

Inspiration

For design inspiration visit the Cake & Bake Shows’ pinterest board for the competition – http://pinterest.com/cakeandbakeshow/billington-s-gingerbread-village-manchester-inspir/

And for the tastiest gingerbread ingredients, visit www.billingtons.co.uk

Good luck!

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!

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.

 

 

Askeys Pancake Day Deals!

Shrove Tuesday (or Pancake Day as it is wider known) is knocking at the door, and what better way to celebrate the day of pancakes, than to whip up a delicious batch (or two) for friends and family?

To make the day a true pancake success, remember to top your batches with Askeys Treat!

There is already a flavour for every taste, but why not get creative and get mixing?

Make it a fun experience by setting up a pancake and Treat station for the kids, and don’t forget the sprinkles!

 We understand that buying ingredients can sometimes get a little expensive, so we have ensured that your major supermarkets are on your pancake topping side. Treat is on promotion in your major retailers, so grab the offers while you can.

Happy Flipping!