Tag Archives: Baking

Everything you need to know about icing

If you’re limited on space, the best icing for you to buy would be icing sugar. This is one of the most versatile ingredients you can buy when it comes to cake decorating and flavour.

What is icing sugar? It’s a powdered sugar made from finely milling normal granulated sugar into a powdered form. It’s so fine that we think it’s the best type of sugar for making any type of cake icing. We’re going to talk through some of our favourite icings and give you some top tips along the way.

Buttercream Icing

Buttercream is one of the most versatile toppings for cakes and is extremely popular spread between cakes too. Buttercream is made of 2 main ingredients; butter and icing sugar. Once you have these two mixed, you can add wide varieties of flavours or cobuttercreamlours to really bring it to life. The nation’s favourite flavour is vanilla – and using high quality vanilla is important as it makes such an incredible difference to the taste – why not try adding some Nielsen Massey vanilla extract – you’re sure to notice the difference.

 

Buttercream Icing Recipe

If you want to make it a chocolatey affair, try our chocolate buttercream made with melted chocolate in it.

chocolate-yule-log-web

Chocolate Yule Log Recipe

Buttercream can be piped into different textures to form some really dramatic results. If you don’t have a piping bag, start off with a sandwich bag. Simply fill the bag with the icing, squeezing it down to one of the bottom corners and snip the bottom corner off – and this is where you’ll pipe from! The size of the cut is up to you – we recommend you start small and keep getting bigger – much easier than trying to decant the mixture to another bag if you cut too big!

 

 

https://www.bakingmad.com/howtos/decorate-cake-buttercream-effecglace-icingts/

 

Glacé icing

This is probably the simplest of icings to make and children love it – simply mix your icing sugar with a small amount of water. You can use other liquids too – why not try adding flavoured juices such as orange to really make it pop. It can be applied thickly like a syrup (use less liquid if this is the result you want) or as a drizzle (simply add more water). Whether you opt for a syrup of a drizzle, make sure you work relatively quickly, as the glace sits, it starts to thicken slightly, making it more difficult to decorate.

Glace Icing Recipe

Cream cheese frosting

One of our favouritecream-cheeses here at BakingMad – Cream cheese frosting is a tasty combination of icing sugar and cream cheese. You tend to find this on the top of a carrot cake, or red velvet cupcakes. The only tricky thing with this particular icing is that it has a tendency to go really runny if it’s overmixed, and by overmixed, we mean any more than just mixed – so proceed with caution! We always make it using full fat cream cheese, as itl adds to a better flavour and texture.

 

Cream Cheese Icing Recipe

Royal Icing
royal-icing

This mixture of egg whites, icing sugar, and often a touch of lemon has a consistency that can be piped, but it dries hard for a smooth surface and is often used to create ornate cookie decorations. It can also be used to pre-make flowers or other cake decorations to be used at a later date, and it’s also what you use to make homemade sprinkles.

If that seems like too much bother, why not try Silver Spoon ‘Royal Icing Sugar’ – it’s is perfect for a traditional hard royal icing finish and there’s no need to get the eggs out – simply add water and beat.

The hardest bit is to cover a cake. Watch this video to see how it’s done:

Royal Icing Recipe

How to cover a cake in Royal icing

Fondant Icingfondant-icing

Fondant icing is different to icing sugar because it includes dried glucose syrup. This gives you a smooth, glossy, soft iced finish which is perfect for icing cupcakes, sponges or bakewell tarts. You can even use it to create edible cake decorations. You make it by mixing icing sugar, water and cream of tartar or liquid glucose. Our friends at Silver Spoon have kindly taken the difficulty out of this task by offering fondant icing sugar! Just like the royal icing, simply add water.

(please For allergen information please refer to the icing sugar packs for details- please note that these products may contain traces of egg.

Fondant Icing Recipe

What’s your favourite icing? We’d love to know  – Why not share your icing creations on our Facebook page? We’d love to see what you’re up to in the kitchen.

Simple chocolate cookies WEB

Our Top 10 Child Friendly Recipes

It’s the summer holidays and you’re at home entertaining the kids. The question is, how to keep them entertained without resorting to game consoles and TV?

Don’t worry, we have your back! We’ve tried and tested our recipes and have narrowed it down to our Top 10 Recipes you can involve the children with.Allinson Pizza dough STAMP

  1. Start with our easy Allinson Flour Pizza Dough recipe, this one takes the longest because of the proving time. What’s feels better than the squidge of dough between your hands? Make sure you apron the kids first! Flour will be guaranteed to get everywhere.

Pizza dough by Allinson

Rainbow Meringues WEB

 

 

 

2. Rainbow meringues. Not as difficult as you think. These colourful individual meringues will ensure your children don’t over indulge. Try mixing colours together for a fun science experiment. Perfect for the up-and-coming scientists in the family.

Rainbow meringues

Cake balls

 

 

3. Cake balls! These are easy to make. If your kids can’t agree which flavour to choose, not a problem, separate the ingredients and add whatever flavour you like before rolling into balls. We personally love the Nielson Massey Rose water extract.

Cake balls

 

Chocolate pancakes with banana WEB

4. One of our quickest and most popular recipe to make with children is pancakes! Try our chocolate pancakes with banana. These are delicious. Fussy eaters won’t eat bananas? Substitute with strawberries. These are sure to be a hit in the kitchen.

Chocolate pancakes with bananas

 

 

Fantastic fairy cakes WEB

5. Fairy friendly cake recipe. We promise no fairies were harmed during the recipe creation! This simple batter recipe will bake in 15 minutes. Not too long to wait, but can they wait long enough to ice them? That’s the tricky bit!

Fantastic fairy cakes

 

 

Simple chocolate cookies WEB

6. Close the back door when you’re making this one, you don’t want the cookie monster to turn up. This recipe makes 16 cookies. Perfect for sleepovers!

Simple chocolate cookies

 

 

Hot Dog Rolls WEBjpg

 

 

7. There’s nothing better than the idea of a barbecue. These Allinson bread rolls are easy to make and are the perfect accompaniment to hot dogs. With a 20 minute baking time, it would be rude not to.

Hot dog rolls by Allinson

8. Chocolate Dipped ApplesChocolate dipped apples. One of your 5 a day! No ovens involved, these are a great idea for all ages. Really simple and quick to make

 

 

Chocolate dipped apples

No bake chocolate cake

 

9. No bake chocolate cake. These bars are great. It’s easy to make substitutions if the fussy eaters don’t want things like glace cherries.

No bake chocolate cake

 

 

10. Lemonade WEBAfter all this hard work, you’ll all be quite thirsty. Just like the old days, you can reminisce with your children about how freshly homemade lemonade was the ultimate thirst quencher and how it still is now!

Cloudy lemonade

This will take no more than 10 minutes to make and involves no baking. Perfect for the younger ones who want to be involved.

 

 

 

 

 

10 BEST LOCATIONSFOR A

Baked in the USA

Whichever side of the Atlantic you’re on, we can all appreciate what the USA has to offer us in terms of bakes. With a whole host of American cakes on our website, we’re counting down from 5 so join us for some lip smacking American favourites.

New York baked cheesecake WEB

5- New York Baked Cheesecake

Recipes vary, but the key ingredient to this dessert is no surprise: cheese. Our New York version uses cream cheese with Allinson plain white flour, Billington’s Unrefined golden caster sugar and Nielsen Massey Vanilla bean paste amongst many other ingredients. Other types of cheesecake are topped with or contain fruits, chocolate, or pretty much any other decadent ingredient that you can imagine.

New York baked cheesecake

Chocolate Pretzel cupcakes WEB4- Chocolate cupcakes with pretzel decorations 

If you’re looking for a dessert fix but don’t want an entire cake. This is the perfect solution. Thanks to the American love affair, the cupcake has grown in popularity both sides of the pond. Surprisingly, we found pretzels and cupcakes make a delicious marriage in crunch and sweetness. Try making our Chocolate cupcakes with pretzel decorations.

Chocolate pretzel cupcake

 

Simple Key lime pie WEB

3- Simple Key Lime Pie

Head south to the Florida Keys. This is where the key lime pie originated. We’ve whipped up a miniature American classic using a much simpler recipe which only takes 20 minutes to prepare.

Simple key lime pie

Smores AMENDED WEB

2-S’mores

The campfire hit! Don’t worry, you don’t need to wait for a campfire to make these little beauties. Wondering what a s’more is? Essentially a marshmallow and chocolate sandwiched between 2 biscuits. What’s not to love?

S’Mores

Peanut butter and jelly cupcakes WEB

1- Peanut butter and jelly cupcakes

Jelly or Jello? That is the question. Jelly in America refers to jam, and jello- is what us Brits call jelly. These cupcakes feature a spot of jam. If you’re feeling like an accomplished baker, why not make the jam as well?

 

 

For a tasty raspberry jam, try this:

Raspberry jam

Raspberry Jam WEB

 

S’more campfire cone

campfire coneWe have already shared with you earlier this week our campfire cupcakes and we couldn’t wait to show you our delicious campfire cones. Think soft and sticky marshmallows, summer fruits covered in melted chocolate and encased in a sweet crisp ice cream cone and that is exactly what our S’more campfire cones are.

They couldn’t be simpler to make either, just grab a pack of cones (Askey’s waffle cones work particularly well for this) and begin to fill the insides with as many yummy treats as you can get your hands on. Broken up chunks of chocolate bars and mini marshmallows are perfect as they will melt and coat all the other ingredients.

campfire step by step Once your cones are filled, wrap them up in tin foil and throw on to the campfire (or pop in the oven on a low heat for 5 minutes if your inside!) Carefully remove from the fire after 3-4 minutes using heatproof utensils and peel off the tin foil coating to reveal the most indulgent gooey filling and enjoy!

Camping will never be the same again once you have tried this hack!

May-be the yummiest recipes of the month

We have been reviewing what recipes you have all been viewing, pinning and commenting on this month and pulled together some of our favourites to share with you. So what are you waiting for? Turn the oven on and tie up your apron. Ready, set, BAKE!

Rhubarb crumble slices rhubarb crumble slices

Hooray! The start of the rhubarb season has arrived and it looks like bakers are already going crazy for the red stuff. Rhubarb crumb is not just for those cold winter nights, we have revamped a classic dish transforming it into yummy crumble slices. These would be a great picnic treat when the summer sun finally arrives and we can get out and about for a spot of al-fresco dining.

Egg-free passion fruit sponge cake passion fruit

Finding an egg free cake recipe can be a bit of a mean feat for allergen sufferers, but fear not we have a delicious egg-free sponge cake recipe just for you. Paired with the sweet, tropical flavourings of passion fruit cream, this cake is not to be missed. If you are a baker that prefers the addition of eggs, simply bake a gorgeous Victoria sponge and follow the instructions for the passion fruit filling for a fruity twist.

Tiger bread tiger

Roooooooar! This quirky bread recipe will certainly knock the stripes of a standard white loaf and is surprisingly simple to bake. The addition of the special paste on top of your loaf will infuse a beautiful flavour into each slice and give that distinctive tiger stripe pattern.

millionaire

Millionaire shortbread

You don’t have to be a millionaire to enjoy these fabulous shortbreads. What’s not to love? A buttery shortbread base, velvety caramel topped with a layer of chocolate. These treats always go down a storm at bake sales, parties or just a Sunday afternoon nibble with a cup of tea.

We have got Christmas all wrapped up!

sprouts present

Having recently blogged about the fabulous gifts available at BakerandMaker we are feeling rather smug with ourselves that all our Christmas gifts have been found, bought and are sat waiting to be beautifully wrapped and placed underneath the Christmas tree.

Now all we need to do is locate some beautiful gift wrap to dress up our presents and it will be ‘all stations go’ with our scissors, tape and ribbon.

Of course as we are BakingMad, we are loving all of the foodie wrapping paper available in stores right now and wanted to share with you our favourite picks.

john lewis

For an elegant foodie gift, perhaps for the grandparents, this stylish Mince Pie gift wrap from John Lewis would look beautiful underneath the Christmas tree.

£4.00 (3m)
www.johnlewis.com

notonthehighstreet

The kids are sure to love this adorable gingerbread man wrapping paper from notonthehighstreet.com almost as much as the gift inside (we do!)

£4.00 (5 sheets)
www.notonthehighstreet.com

xmas pud

This cheeky Marks and Spencer Christmas pudding wrapping paper is seriously cute and would be great to dress up a present for Mum and Dad.It is also a bargain roll with a whopping 8 metres!

£3.50 (8m)
www.marksandspencer.com

sprouts

Although not everyone is a fan of the real things served at Christmas dinner we simply cannot get enough of this fun Brussel Sprouts wrapping paper. If we could, we would get wallpaper made up of this quirky design.

£3.50 (3m)
www.paperchase.co.uk

With gift wrap this desirable we are not sure that we will even want to part with our gifts now! You will find us Christmas morning, foraging through the piles of disgarded paper to rescue this paper and ironing out for reuse next year!

For more Christmas wrapping inspiration, follow our BakingMad.com ‘wrapped up…’ board on pinterest.

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!

 

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!