Monthly Archives: February 2012

An Update from Eric

Baking Mad with Eric Lanlard Series 2Salut my ‘Baking Mad’ friends!

So here we are, it’s almost March and next week sees the start of the new series of Baking Mad with Eric Lanlard – Monday, 5 March on Channel 4 at 12.05pm – Monday to Friday – for four weeks – 20 brand new episodes. We are all very excited at Cake Boy.  I have had a sneak preview and it looks amazing – very glossy indeed!  The recipes look particularly yummy and mouth-watering and once more on  HD every detail is highlighted including my trade mark –  touch of edible glitter – the shimmer and the shine on screen even puts the Crown Jewels to shame!

 This series every episode will feature three recipes:

 A Quick Bake – filmed in my own kitchen using store cupboard ingredients and equipment that everyone should have at home even the novice baker.

A Dessert Bake – again this is filmed in my kitchen (watch out for Bobby the Cat!).  I take a great British classic (you know already that I am a true anglophile so I had a lot of fun with this) and turn it into a very glamorous dessert that is guaranteed to impress your friends and family at your next dinner party. 

 And finally a Bake Off filmed at Cake Boy.  Three amateur Bakers compete for a place in a Master Class with moi in our professional kitchen.  Each baker is given a theme – pies, tarts or celebration cakes and they have to come up with a recipe that will impress me.  The standard was high but I think we have found some great future bakers.  

I really hope that you will enjoy the series as much as we loved making it.

Follow this link for behind the scene videos and more information about the series.

Last Friday I filmed a promotional video for the launch of Baking Mad with Eric Lanlard series 1 – it’s going to air in South Africa on the BBC Lifestyle Channel.  We filmed some exclusive recipes and tips as well as the introduction for a Baking Competition.  As soon as I can tell you more all will be revealed ….but if I were you down in the Cape I would be practising my best cupcake recipes!!!!!

For upcoming info for South Africalog on to:

 A change from the world of Baking – this coming Wednesday I am hosting a Ladies lunch for one of my favourite charities Back Up ( ).

 Back Up is a national charity that has helped thousands of people of all ages and backgrounds rebuild their confidence and independence after a spinal cord injury. Our wheelchair skills training, mentoring service and rehabilitative activity courses are all run by people who have a spinal cord injury themselves. The Back Up team does an amazing job with very little money and no support from the government.  After years of helping on the sidelines I decided to get more involved on the fundraising efforts.    We are trying to introduce some ‘fresh blood’ to such a good cause and of course maybe a touch of glamour too – it seems to always help with raising money!

 We have managed to get some great high powered women like Karen Millen OBE, Caroline Quentin and Lesley Clark (from the Nicky Hairdressing salon empire) to lend their support.  As well as some other entrepreneurs or ladies who personally have a relative or a friend with spinal injuries.  The idea behind the lunch is to involve all of these lovely women to help create an annual fundraising lunch in November – specifically aimed at women – and help out with a whole programme of activities that includes a Fashion Show.

 I am very excited about Wednesday and a bit nervous too – but I know between all these lovely ladies who have responded with such enthusiasm and the team from Back Up I will be OK.

I know that a lot of you have been trying to book our cupcake decorating classes via Red Letter Day and have been told that all dates were fully booked until September.  Well you will be pleased to know that we have just added 25 new dates in addition to the existing dates.   Do call Red Letter to book one of the new Cup Cake class dates – we look forward to meeting you soon at Cake Boy.

 In meantime I will see you next Monday on the ‘Box’ at 12.05pm on Channel 4 – it’s a date!

 Happy Baking and make it very stylish with Silver Spoon Create!


Eric xxx

Nancy’s Snickerdoodle Muffins

Hi everyone, it’s me again!

This time I’ve been a little creative with what I’ve chosen to bake and blog about. I was on StumbleUpon (as you do) and I came across a recipe for Snickerdoodle Muffins.

Now a lot of UK readers will be saying ‘Snickerdoodle..wha?’. Well Snickerdoodles are a type of cinnamon biscuit found in the U.S. The first time I went to America I came across these lovelies in a bakery and literally only bought one because it had a funny name. Turned out it was delicious, unsuprisingly because I love cinnamon. So when I saw snickerdoodles in muffin form, well I had to try it out. And here’s how it went…

snickerdoodles 2

Snickerdoodle Muffin Ingredients
270g Allinson Nature Friendly plain white flour
1 teaspoon of baking powder
1 teaspoon of bicarbonate of soda
1 teaspoon of cream of tartar
1/2 teaspoon of nutmeg
1/2 teaspoon salt
225g unsalted butter
200g Billington’s golden caster sugar
2 large eggs
2 teaspoons vanilla extract
250ml sour cream
60ml buttermilk

For the topping
130g Billingtons golden caster sugar
2 tablespoons of cinnamon

How to make Snickerdoodle Muffins

Preheat the oven to 180ºC. Line a muffin tray with 12 muffin cases (I got these snazzy red ones for Valentines).

In a large bowl whisk together flour, baking powder, bicarbonate of soda, cream of tartar, nutmeg, and salt then set aside.

In the bowl of a stand mixer (or you can just use a hand mixer) cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract. Beat in half of the dry ingredients then beat in the sour cream and buttermilk. Beat in remaining dry ingredients until just incorporated.

To make the topping, in a small bowl, combine the sugar and cinnamon. Mmmmm lots and lots of lovely cinnamon.

Using an ice cream scoop or a large spoon, drop a scoop of batter into the bowl with the sugar and cinnamon.

batter in cinnamon

Use your fingers to roll the dough around in the mixture until it is covered completely in cinnamon sugar. The mixture will seem quite loose and sticky and like this is an impossible task but it isn’t. Just make sure you use quick movements and quickly pick the mixture up and drop it into the muffin case.

batter covered in cinnamon

Repeat with remaining batter and sprinkle the leftover cinnamon sugar onto the tops the muffins. This is what creates that lovely hard sugary top that you get on muffins in places like Starbucks. The top is the best part of the muffin in my opinion!

in cases

Bake until muffin tops are golden brown, 18 to 22 minutes, or until a skewer inserted into the center of a muffin comes out clean. Set on wire rack to cool slightly. Remove muffins from tin and serve warm.


And there you have it. I have to say this is one recipe I will definitely be trying again! Find it here on

Recipe adapted from Culinary Concoctions by Peabody.

Save the Children Recipe Challenge

Name a day Save the ChildrenManic mummy baker, Ruth Clemens (aka The Pink Whisk) has joined forces with Save the Children in the fight to end world hunger.

Earlier this month Ruth has spent some time in Rwanda visiting some of the Save the Children projects and is now calling on fellow bakers to take action against world hunger by doing something as simple as sharing their favourite family recipe.

Everyone who submits a recipe before 31st March will have it published in a fantastic E Book which will go on sale later the year with proceeds going to the charity.

The exercise is part of Save the Children’s #Name a Day campaign, which hopes to put pressure on the British government to hold a global hunger summit later this year. Every hour 300 children die of malnutrition and it is the charity’s aim to tackle this hidden crisis and end unnecessary suffering. 

We can’t think of a better reason to get busy in the kitchen so here’s how to get involved and contribute your recipe:

If you blog- feature the recipe on your site and tell your readers about the Save the Children campaign. Ask them to #nameaday and help end the epidemic of hidden hunger.

If you don’t blog- you can still get involved by uploading a photo of your family favourite to the Pink Whisk Save the Children group on Flicker. Make sure you post the recipe in the comments section below your pic.

If you tweet – tweet @thepinkwhisk and @savechildrenuk with a link to your recipe and use the hashtag #nameaday

Click here for more details.

An Update from Eric

Baking Mad with Eric LanlardBonjour!

The Cake Boy kitchen is once again at full stretch this week with our Valentine’s delights and preparations for Pancake Day!  

For Valentines Day, everything went heart-shaped with some raspberry and chocolate tortes.  Then there were our love-themed cupcakes (though I personally think that ALL cupcakes are love themed!..), but the most popular thing to come out of the cake boy kitchen was our chocolate dipped strawberries – they definitely had the wow factor and I’ll describe them in better detail for you here, because they’re very special.

Firstly, I dipped them in the dark and white chocolate, then sprinkled some or all of these:  Chocolate coated popping candy, freeze dried raspberries, dried coconut and of course my signature edible glitter.  To give them a professional shine, I also sprayed them with confectioner’s varnish – definitely worth investing in for chocolate or marzipan work. 

For Pancake Day, I will be very traditional  (remember that I am from Brittany, the French region famous for pancakes). I like mine very thin and large with sugar and lemon but love the savoury ones too made with wholemeal flour and filled with ham and cheese.  We call them galette back home and I will make a proper meal out of it on the day including the traditional bowl of cider. 

The all film industry descended to London for the BAFTA last weekend.  I got invited to one of the few parties and thought I would share the picture of me with Mr Mad Man himself John Hamm or better known as Don Draper in the series …..He got more attention than Brad Pitt when he entered the room!

Baking Mad with Eric Lanlard

I am not sure if you have noticed that Channel 4 is running daily some 15 minute episodes of my Quick Bakes at lunch time.  These are great fast recipes using ingredients from your kitchen cupboard – do not miss or set the Sky+.

After the Baking Mad with Eric Lanlard Booknew series of Baking Mad which starts next month on Channel 4, the most exciting thing happening for me is the release of my new book TART IT UP! – sweet and savoury tarts and pies. I  am over the moon with the finished book and I got so excited and carried away by making all these lovely pastries especially the savoury ones.   The photography and styling is perfect and really represents what I am all about at home in the kitchen.

You can pre-order your copy here and be one of the first one to received my new very yummy  book .

As I have a bit more time now that I have finished filming I have been experimenting with recipes.  I am designing a contemporary afternoon tea for a luxury 5* hotel in London, which is going to be an enormous pleasure.   A little less conventionally, I’m paying a lot of attention to Cadbury crème eggs lately, for some energy packed recipes ready for the Olympic & Paralympics…more news to come…

Thank you for all our fans in Brazil who have sent us so many pictures of their baking.  It doesn’t matter where you are – please do send me some pictures of your creations, it always gives me so much pleasure!

Have a lovely rest of the week –  for regular updates and gossip please follow me on Twitter  @eric_lanlard

And remember Happy Baking starts with Nature Friendly Flour!

A Bientot!  Eric xx

Valentine’s Blogger Competition Winners!

Hello everyone!

You may remember a while ago here we asked for some willing bloggers to put themselves forwards for a Valentine’s Baking Competition, where they are sent some ingredients to make something they would like to receive for Valentine’s Day.

Well the entries are in and they are fantastic! The bar has been set really high and I think has left a lot of mouths watering this Valentine’s Day.

StudentCooking.Tv’s Pamella made some Biscuits and Cake of Love

A Little Bit of Heaven on a Plate made a Cry Me a Chocolate River Cake

Susan K Mann made a Valentine’s Gingerbread House

The Little Loaf made Toasted Hazelnut Cheesecake Brownies

White Lily Green made some Valentine’s Chocolate Dipped Turkish Delight

Rag Doll Cupcakes made a Flower Cake Pop Bouquet

Kerry Cooks made a Half and Half Cake

Tasty Gorgeous made Triple Chocolate Fudge Cookies

The Ana Mum Diary made a Chocolate Victoria Sponge

Homemade by Fleur made Mini Valentine’s Cupcakes

Cambridge Cake ‘n’ Bake Club made a Valentine’s Cheesecake

Rebecca Bakes Cakes made a Hunk A Chunk of Choccy Love

The Nutty Cook made a Valentine’s Day Trio of Desserts

Dad’s Cooking Tonight made a Vanilla, Lemon and Chocolate Cake

The Mummy Blogger made Rose Water and Blueberry Cupcakes

Chez Mazimka made some Crown Cookies

A Mum Who Loves to Bake made some Vanilla Cookies

Fold in the Flour made some Valentines Red Velvet Cupcakes

Valentine's Competition

And what you’ve all been waiting for……

The Winner is Rag Doll Cupcakes! Her fantastic Flower Cake Pop Bouquet blew us away, it’s something we would definitely want to receive for Valentine’s Day. Well done!cake pop bouquet

You have won a 30pc set of plunger cutters, a set of heart silicone cupcake cases and a range of Nielsen Massey Extracts!

plunger cutterscupcake casesNielsen Massey

The 1st Runner Up is Homemade By Fleur and her Mini Cupcakes for Valentine’s Day! Her Hazelnut and Chocolate, Strawberry and White Chocolate, Green Tea and Peanut Butter mini cupcakes looked so sweet and extremely tasty to eat!

mini cupcakes

The 2nd Runner Up is the Cambridge Cake ‘n’ Bake Club with their Valentine’s Cheesecake. A huge group effort went into making this cheesecake and it really shows, well done guys!


The 3rd Runner Up is The Little Loaf and her Toasted Hazelnut Cheesecake Brownies. A complete luxury, who wouldn’t want one of these on Valentine’s Day?! 


Well done to the runners up you have won a set of 24 white Tulip Muffin Cases

tulip cases

Well done everyone! And thank you so much to everyone who took part, you are all Baking Mad stars.

Abbie’s Baking Adventures

Abbie Perkins Baking Mad Little Baker of the YearHello Baking Mad fans!

Since winning the title of Baking Mad’s Little Baker of The Year in December last year I have been very busy making lots of yummy treats for my family and friends.
The first request I had was off my aunty Rhian, who really wanted me to bake her favourite recipe, Banana Cake.
I had never made a Banana cake before but it was really easy and according to my aunty, it was very tasty too.

Here’s how I made it :-

100g Margarine
100g Billington’s Unrefined Golden Caster Sugar
2 eggs
100g Allinson Self Raising Flour
2 medium ripe bananas 

1. Preheat your oven to 190 c and grease or line a small loaf tin
2. Cut your bananas into slices and mash or whisk lightly to make a fairly smooth mix ( but not too watery). Put aside until needed.
3. Cream the margarine and sugar together until light and fluffy
4. Gradually add the beaten egg and flour
5. Pour in the banana and mix all the ingredients together.
6. Pour your mix into your loaf tin and pop in the oven for about 50 minutes.
7. Because the oven is hot, my mum checked the cake was cooked through by poking a skewer through the middle. Once cooked completely turn your cake out onto a wire rack and leave to cool.

TOP TIP: My top tip for making this recipe is not to panic if the mixture keeps bursting  open as it is cooking, it’s completely normal.

And ta da! Here is a picture of my very scrummy banana cake.

Banana Bread Recipe

Once cooled, either eat it plain or spread butter over it for a very delicious snack ..yum yum

Stay tuned for more updates from me, Abbie, Baking Mad’s Little Baker of the Year or if you can’t wait for more of my recipes why not visit my little baking blog.

Nancy’s Red Velvet Cupcakes

Hello! It’s me again, Nancy, part of the Baking Mad Team trying out recipes and blogging about my experiences every month 🙂

At the moment we are running a Valentine’s Baking competition with fifteen bloggers who are entering their Valentine’s creations in attempt to win some fantastic prizes.

All the talk about Valentine’s and cakes and baking got me thinking maybe I should have a go myself..I also decided to take a risk and try a recipe that looks a little bit harder than ones I have done in the past. I decided to have a go at Eric Lanlard’s Red Velvet Cupcakes, and here’s how it went!

Red Velvet Cupcake Ingredients

Eric's Red Velvet Cupcakes
75 grams pure cocoa powder
1.50 tsp Nielsen-Massey Pure Vanilla Extract Blend
125 grams Butter unsalted, softened
250 grams Billington’s Golden Caster Sugar
4  Happy Eggs Yolks
240 ml Buttermilk
1 tsp Salt
325 grams Allinson Nature Friendly Plain White Flour sifted
1 tsp Bicarbonate Of Soda
1 tsp White Wine Vinegar

Additional Ingredients
240ml milk
3 tbsp Allinson Nature Friendly Plain White Flour
1 pinch Salt
225 grams of white chocolate, broken into pieces
200 grams Butter unsalted, softened
300 grams Silver Spoon Homegrown Icing Sugar

How to make Red Velvet Cupcakes

First, preheat the oven to 180.C and line two 12-cup muffin tins with cupcake papers. (Note this makes 24 cupcakes, not your usual 12!)

Sift the cocoa and mix with the vanilla in a small bowl and set aside. Then beat the butter and sugar together in a large bowl. After spraying golden gaster sugar across the kitchen I realised my butter was not soft enough to be using with a hand mixer. Also, my hand mixer on low speed is far too fast! I think I need a new one…

Once the butter and sugar mixture is pale, light and fluffy, add the egg yolks, one at a time, and beat until everything is combined. I almost put the egg whites in as well but caught myself at the last minute, phew! Then  add the cocoa mixture and beat well for another minute to combine.

You will end up with a chocolatey, sticky, gooey mess, like this.

Chocolate mess

Stir the buttermilk and salt together and add it to the butter and sugar mixture, a third at a time, alternating with the flour. The mixture starts to get really thick and gooey at this point, my poor hand mixer almost couldn’t take it.

Mix the bicarbonate of soda with the vinegar and blend into the batter. The reaction of these two ingredients is what gives the cake its rich colour. Eric does this instead of adding the usual red food colouring.

bicarbonate of soda and vinegar

With your mixer on high, beat everything together on a high speed for about 5 minutes, until you have a smooth, glossy batter.mixture

Fill each cupcake case to three-quarters full. Bake for 18–20 minutes or until a skewer inserted in the cupcake centre comes out clean.

Cool in the tins on a wire rack for 10 minutes. Remove the cakes and cool completely before frosting.




The Frosting

I decided to do white chocolate icing for my cupcakes, however in Eric’s recipe it gives you the option of doing either white choc or

milk choc.

First, melt the white chocolate and set aside to cool.

Then in a small saucepan whisk the milk, flour and salt over a medium heat until the mixture thickens and begins to bubble, about 1–2 minutes. Transfer to a small bowl and allow to cool.

Then beat the butter and icing sugar  together until fluffy. Add to the cooled chocolate followed by the milk mixture. Beat together until smooth, then spoon into a piping bag with a small plain or star tube and pipe immediately on to the cupcakes. I didn’t have any piping bags, and I don’t really have the patience for piping so instead I just spooned some of the mixture on to the cakes and sprinkles them with Silver Spoon Create Pink and Blue Shimmer Balls.

And there we have it, my Red Velvet Cupcakes all ready to be eaten. Now I just need to find a Valentine to give them to….

my cupcakes

An Update from Eric


I’ve just got back from skiing, having survived my first ski trip for more years than I care to remember!  It was amazing though, the Alps were so beautiful and miraculously I could still ski.  The weather was beautiful, bright sunshine (in spite of it being minus 30!) and the delicious food welcomed by us hungry skiers.  I had a slightly curried pumpkin soup served in a carved sour bread loaf – as the bread started to absorb the soup you could just spoon out the ‘flesh’ until there was nothing left.  I am definitely going to steal this idea – my sour dough bread is already rising in my kitchen as I write this.

Another stand out dish, for very different reasons, was the splendid Tarte Au Mirtilles (Blueberry Tart).  It really took me down memory lane and I had forgotten just how good the wild blueberries from the Alps are.  They bear no resemblance at all to the oversized yet under flavoured ones we often see in the supermarket now.  Anyway, the tart was spectacular – it was just a simple short-crust pastry base with an excellent cooked frangipani piled high with blueberries which were lightly glazed so that they resembled dark gems.  Needless to say, we ate with gusto, and downed a shot of Jenepie, the local herbal liquor – then got back on the slopes.

I forget sometimes just how good regional rustic food is – watch out skiers after being away so many years – I will be back!

If you haven’t yet picked up this month’s Delicious magazine – celebrating their 100th issue – do it now – it’s a must!  It’s packed with inspiring recipes including an exclusive recipe from me – a Caribbean chocolate tart.  A bake- off between Queen of Cakes – Mary Berry and King Baker Paul Hollywood –  keep me away from the vote since both of the cakes are too fabulous for me to cast my vote.  And of course I will be with them both at the Cake and Bake Show in September…

Tip of the week – especially for this very chilly weather – add a few drops of Tabasco to your favourite chocolate recipe – to enjoy a very fashionable and heart-warming spicy after taste. It’s sensational and I love it!

Have a great end of the week – see you next time with more news from my sweet Pantry.


Eric xx

PS  This is the only picture I could find of me skiing – but et Voila – I did promise you one!

Cookery School

Cookery School, based on Little Portland Street, London, offer some delicious cooking and baking classes from absolute beginners, beginners and intermediate to specialised day and evening classes.

Fancy a go?

Here’s a couple that are coming up.

15th Feb: Beautiful biscuits to fill your cookie jar

Learn how to fill your cookie jar and cosy up in the kitchen for an evening of biscuit baking. We are very excited to announce that we are running our Beautiful Biscuits class in collaboration with Baking Mad. On arrival enjoy a welcome aperitif and some nibbles before you roll up your sleeves to make your biscuits under the supervision of one of our chefs.  You will learn how to make Greek butter biscuits, chocolate and oatmeal cookies, spiced ginger biscuits, traditional shortbread, fig biscotti and macaroons.  The session will end with tea/coffee and a taste of your biscuits. You will leave with a selection of biscuits in a cookie jar to enjoy at home as well as a Baking Mad goodie bag.

28th March: Perfect cupcakes

We are very excited to announce that we are now running our Perfect Cupcakes class in collaboration with Baking Mad. Cupcakes are all the rage. Believe it or not, it is very easy to make good ones that look professional. The Cookery School team will demystify cupcake making and teach you the tricks for making wonderful cupcakes from plain and chocolate flavours through to carrot and spice ones as well as teaching how to top and decorate them to perfection. And take home a Baking Mad goodie bag!

For more details on Little Portland Cookery School go to their website

Or contact Charlotte Whiting

Tel – 020 7631 4590

Email –

A Treat from Askeys

Askeys are running promotions on their Askeys Treat range just in time for pancake day!
Here’s what’s going on;

Tesco – £1 or 2 for £1.50 across MILK CHOCOLATE, STRAWBERRY, TOFFEE and RASPBERRY. (Limited edition butterscotch not included)
Ends 26th Feb

Sainsburys – save a 1/3 across MILK CHOCOLATE, STRAWBERRY, TOFFEE and RASPBERRY
Ends 29th Feb

Ends 28th Feb

Ends 26th Feb