Tag Archives: Baking Mad with Eric Lanlard

Your baking questions – answered!

The lovely Eric Lanlard recently held an online web chat in aid of Macmillan Cancer Support. Check out the transcript below for some fantastic baking tips and other questions for Eric.

If you were decorating a special cake, what decoration would you choose?

I am a great fan of edible glitter and gold leaf. It’s a glamorous touch!

Is it ok to buy pastry pre-made? I’m not talking about short crust, obviously, but the more tricky ones?

Yes absolutely – if you do have the time and are a confident baker I would suggest making your own puff pastry – but for those of you short on time buying good quality puff pastry or filo pastry is absolutely fine.

We all know you are amazing at making sweet treats, but this year we’re thinking of making something savoury for our World’s Biggest Coffee Morning. What are your favourite savoury bites?

My current favourite is fig, lardon and dolcelatte tart. I’m a big fan of savoury bakes because I don’t actually have a sweet tooth.

I have seen your gypsy tart recipe in the Little Book of Treats. Are there any tips for me to make it perfect? Also, what goes well with a gypsy tart?

A top tip is to make sure that you put the tin of condensed milk in the fridge overnight so that it is really cold. To serve, try a dollop of mascarpone cheese with grated lemon zest to cut through the sweetness. Happy baking!

Which do you prefer to use: Italian, Swiss or French meringue?

It depends on what you are making. I love Italian meringue to decorate cupcakes and desserts. For dry meringues, I prefer the French. I’ve never really been a fan of Swiss meringue.

What was the first cake you ever remember baking?

I made some chocolate éclairs aged 6 and it was a disaster!

What’s your ultimate dessert recipe book? Is there one that you use all the time that never fails?

The Roux Brothers book – On Patisserie – a lot of classic and great basic recipes.

When making basic sponge, should I use cold eggs or room temp? I have heard mixed messages.

Always have all of your ingredients at room temperature for best results.

Do you have any favourite gluten-free or vegan cake recipes or tips?

There are some delicious recipes only using ground almonds as a substitute for flour but gluten-free flours are very good these days. For vegan recipes I would suggest that you search dedicated/specialist websites or books. I hope that helps.

I have had quite a few disastrous attempts at baking macaroons. Are there any recipes you recommend using, or tips on how to get the consistency right?

A good macaroon should be a little bit chewy. It might be worth trying a different technique or recipe to improve results.

I’m baking a chocolate cake this weekend for my friend’s birthday, however I’m not the best cake decorator! Do you of know of any good decorating kits which I can use?

I love using the Silverspoon Creates range – perfect for everyday cake decorating and they are available in most supermarkets.

If you really, really wanted to impress someone, what would you bake them? What’s your most show-stopping cake?

I would bake a mini croquembouche to share – it’s a traditional French celebration cake. A tower of profiteroles filled with crème patissier. It’s very impressive.

Are there any plans for more series of Baking Mad? I really love that programme.

Not as yet but working on a bigger project – watch this space! I’m glad that you like the series.

What a tease! Please give us a clue!

My lips are sealed!

I really love your recipe in the Little Book of Treats. Why have you chosen to support Macmillan and their coffee morning this year?

I am supporting the Macmillan Coffee morning because it’s an important cause – Macmillan do an amazing job and it’s a fantastic charity and resource. Baking is a great way for people to get involved and have fun and support a very worth cause.

I’m holding a coffee morning at work this year. I love baking and am really looking forward to rustling up some treats for everyone in the office. My question for you is how do I transport all my baked goodies without ruining them?

There are some fantastic cake and cupcake carriers online – have a Google. Good luck with your coffee morning.

I wonder if you could recommend a cake I could bake especially for my Mum? She will be chief guest at my coffee morning. Mum loves fruit, if that helps.

If your mum loves fruit, I would recommend my upside-down berry cake – perfect for the end of the summer season.

Can you recommend any recipe with salted caramel in it? I’m a bit obsessed!

I would recommend my salted butter caramel mousse with mini pears – the recipe can be found in my book Home Bake.

I’m killing Google these days but no luck. Have you posted somewhere the recipe for that energy-packed apple pie you made for the wheelchair rugby club? Unfortunately the video is not available in my country so I can’t watch it again! Thanks. Croatia loves you.

That recipe for the Wheelchair Rugby Club will be on the Bakingmad.com website. It was from series 1 of Baking Mad. I love Croatia!

Does anyone know how I can get involved with the World’s Biggest Coffee Morning?

It’s great that you want to get involved – find out more on the World’s Biggest Coffee Morning site.

I’m away the weekend of the 28th September. Can I still hold a Coffee Morning? I’ve held one for the last two years, and everyone always really enjoys them!

It’s fine to hold one on a different day – thanks so much for wanting to get involved.

If you could eat any dessert in the world what would it be?

A piping hot pear tatin with crème fraiche.

My dad’s diabetic but loves cheesecake – is there any other way to make him one apart from using a sweetener instead of sugar?

I would suggest using an alternative to sugar like Truvia.

I take it that would work in other types of cakes for diabetics, too?

Yes, but it’s also worth experimenting and visit the website for recipe ideas.

What’s the most amount of cake you’ve ever baked in one day? It feels like it takes me all day to bake and ice a cake.

The most I have baked in one day was 5000 cupcakes in one day for a very glamorous event!

Are there any other events coming up where you will be sharing your expertise?

I am going to be at the Cake and Bake Show on Saturday 22 and Sunday 23 September, Earls Court. I hope to see you there!

How can I stop the biscuit base on an uncooked cheesecake from going soggy, before I have cut it?

I like to toast my base in a hot oven for a few minutes to enhance the flavour and to keep it crisp before putting the filling on top.

Whenever I bake cupcakes they are always crispy on the outside but soft in the middle. Do you know why that is?

It could be your oven temperature – have you checked it using an oven thermometer?

Are you doing the local hero competition again this year? I’ve got someone I’d like to nominate.

I am supporting Silver Spoon’s Local Little Hero Award in aid of Macmillan’s World’s Biggest Coffee Morning. We’re encourage more people to get baking and also select a little local hero to win an extra special cake baked by me and be crowned a local hero.

An Update from Eric

Salut A Tous!!!!

I hope you have been enjoying the amazing weather which we have been having all this week  – what a difference the sunshine makes, if only it could last!  The terrace at Cake Boy has been filled with happy and smiling customers – we all hope it lasts for the Easter weekend.

Talking of Easter, I am escaping back to Brittany to see my family.  It is going to be great to catch up.   I am staying at a new boutique hotel which has just opened -  http://www.trimen.fr/ I grew up being  fascinated by the hotel in it’s former life – it was a big mansion and I used to say to myself “one day I will be rich enough to buy that house!”.  So it’s funny that I will be staying there. 

I will find time while I am at ‘home’ to pop-in and say hello to my mentor Herve Le Grand and the team the Patisserie where I did my apprenticeship all of those years ago.

This week I launched the Eric Lanlard Afternoon Tea at the 5-star Jumeirah Carlton Tower Hotel –  just off London’s most fashionable shopping district –Sloane Street.

It is a great partnership to have with such an iconic hotel.  The inspiration of the Afternoon Tea is travel through the flavours, tastes and scent of the Middle East and I have called it Reves d’orient.   It is served in the hotel’s gorgeous Chinoiserie restaurant lounge and if you are visiting London and want to meet friends for a delicious afternoon tea, it’s a real treat and you can book by calling 020 7 235 1234.

 

We are going to be releasing our next set of dates for the cookery school classes at Cake Boy since the summer schedule is almost full.  It proves that people really are BakingMad.  The autumn schedule will see new classes added that will include some pastry classes but also some savoury baking to tie-in with my soon to be published book – Tart it Up!  So watch this space for new dates…

We run private classes for special occasions like such as hen, birthday and corporate days, etc, but yesterday, I ran for the second time a private class for Teens Unite.  The charity was set up by the lovely Karen Millen.  They look after teenagers who are suffering from cancer.  As well as looking after the teenagers they involve their family by organising days out.  The visit to Cake Boy was one of them – it was great fun –  it was nice for all those teenagers to be able to discuss their issues amongst each other whilst making cup cakes.  They were able to talk freely with people of their own age group.  A very positive day and it is a pleasure to be involved with such a well-run charity.  I’m sure that they will be back – hopefully very soon.

So Monday will be the last episode of the current series of Baking Mad With Eric Lanlard. I know you are all going to miss your daily fix of sweet Baking at 12.05pm  but no need to panic just yet because the show is still available to watch on 4OD.  So there is plenty of time to re-watch your favourite episodes or watch ones that you have missed.

I am working on few new projects in the coming months and I can tell you we will be back on your screen very soon with even more exciting recipes and programmes.

Wishing you a very Happy Easter or A JOYEUSES PAQUES !!!! as I will be saying in France!

Gros Bisous

Eric xx

Nancy makes Eric Lanlard’s Best Carrot Cake

Hi everyone, it’s me again.

As you’re probably all well aware we are currently in the middle of Series Two of Baking Mad with Eric Lanlard, on Channel 4 every weekday at 12.05pm. It’s been an exciting series so far with many delicious cakes and desserts being made. Some of our fabulous bloggers have been having a go at some of Eric’s recipes from the show so I thought why shouldn’t I have a go too!

I was torn between Erics Best Banana Cake and Erics Best Carrot Cake but in the end went for the carrot cake mainly because I didn’t have any ripe bananas and also because I LOVE carrot cake.

 

Eric’s Best Carrot Cake
(I halved the recipe because I only wanted to make one loaf)
3 Eggs  
175 grams Light Muscovado Sugar (Billington’s)  
200 ml Ground nut oil  
200 grams Self Raising Flour (Allinson Nature Friendly)  
1 tsp Cinnamon ground 
1 tsp Nutmeg ground 
200 grams Carrots grated 
100 grams Sultanas golden 
100 grams Walnuts roasted halves

For the icing:
125 grams Unsalted Butter  
50 grams Cream cheese  
300 grams Golden Icing Sugar (Billington’s) 

Handful of walnuts
Handful of sultanas

First of all preheat your oven to 150C. Grease a regular 25cmx11cm (10×4.25 inch) loaf tin with butter and line with baking paper

Add the light muscovado sugar and ground nut oil to a mixing bowl. Break 3 eggs and add to the mixture and whisk.

Grate the carrots into the bowl and mix. Add the walnuts and sultanas to the bowl and mix. (Eric suggested golden sultanas and I wasn’t too sure what they were so I just used regular)

In a seperate bowl sift in the flour, cinnamon and nutmeg. Fold the mixture until fully mixed.

Pour the mixture into the loaf tins. Cook in a preheated oven for 40-45 minutes. (I had to leave mine in for an extra ten minutes because it didn’t seem cooked yet, but my oven isn’t that great) 

Half way through cooking, use a sharp knife to cut lengthways along the top of the loaf to create a dome like effect. I thought this was a fab tip, I had never known that’s how you do it! 

Once cooked, remove from tins and allow to cool.

For the frosting, place the butter and cream cheese in a mixing bowl. Add in the icing sugar and 1tsp of vanilla extract and mix with a hand whisker. Decant the frosting into a bowl and pop in the fridge to firm up (but not for too long, my frosting became a bit too hard and was difficult to spread!)

When firm take a palette knife and holding the loaf in your hands spread the frosting on starting around the sides and then piling it high on top. Smooth over the frosting for an even finish. For the final touch, sprinkle golden sultanas and walnuts on the top and dust with icing sugar.

Ta-dah! I was quite happy with it!

Want to be on TV?

Eric LanlardAttention all budding bakers! Do you love experimenting in the kitchen? Have you got some impressive recipes up your sleeve that could wow even a master baker?

If so Baking Mad needs you!

We are looking for passionate bakers to compete in a mini bake off. The lucky winner will have a 1-1 lesson with baker to the stars Eric Lanlard and appear on the popular TV series Baking Mad with Eric Lanlard!

Twice winner of the prestigious Continental Patissier of the Year at the British Baking Awards, Eric has earned himself an international reputation for show stopping cakes. Through his designer cake emporium Cake Boy, Eric attracts an impressive A-list clientele and a global fan base.

Do you think you’ve got what it takes to impress Eric with your culinary skills? If so please email us at bakingmad@infinite-media.tv where you will be prompted to fill in one of our application forms.

Good luck!