Monthly Archives: October 2013

How to make spun sugar

Hi everyone,

If you’ve been watching the Great British Bake Off recently you will have seen all the bakers creating spun sugar. We’ve created a simple tutorial in four easy steps so you can try it yourself at home!


250g white caster sugar

225ml water

1. Place the sugar and water in a medium heavy based saucepan and heat to dissolve the sugar.

2. Bring the sugar syrup to a simmer, but don’t stir as this will cause the syrup to crystallise. Using a sugar thermometer heat the syrup until it reaches 155°C or the ‘Hard Crack’ stage. Remove from the heat and plunge into a basin of cold water.

3. Use a fork to dip into the sugar and flick the fork back and forth over a rolling pin to create lots of long hair-like strands

4. Finally gather the strands of spun sugar and mould into a ball. Repeat this to make more decorations if needed.

And there you have it! A perfect way to snazz up any of your cakes, cupcakes or desserts.

A guest blog post from Roger Pizey

To all the Baking Mad readers,

I am so excited to have been invited to write this guest post. is such a great resource for any one with a love of baking and the enormous variety of recipes from the simplest to the more unusual and complex is truly inspiring.

You are exactly the kind of bakers I wanted to inspire whilst writing my new book “Worlds Best Cakes” and I hope you enjoy the selection of recipes I have chosen to appear here.

I found my love of baking many years ago when I worked at Le Gavroche for Albert Roux and it has never gone away. When I was asked to write “World’s Best Cakes”, despite the enormous challenges involved, it was a joy to be able to indulge my passion for baking.

There are so many wonderful cakes in the book it would be impossible to choose a favourite. I have enjoyed baking each and every one of them. It has been an inspiring and enjoyable experience to visit so many different countries through their cuisine. The cakes from the Middle East were a particular pleasure to discover with their assault on the senses – their delicate perfumes of orange flower and rose water, their wonderful almond textures and the vibrant green pistachios.  Of course we are lucky these days to be able to source all the ingredients from our local supermarket making international baking so much easier.

Whether you feel like making a small cake, a sponge cake or a show stopping cake just enjoy. A cake made with a smile is definitely the best kind of cake!

Roger Pizey

Enter the competition to win a copy of ‘World’s Best Cakes’ here! And check out a selection of the recipes from the book we’ve put on

Mandarin, polenta and macadamia cake



Tarta de Santiago

Danish Layer Cake

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 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.