Tag Archives: Silver Spoon

lemon loaf large (WEB2)

Silver Spoon Sugar with Stevia

stevia 2Ever heard that little voice in your head telling you to steer clear of naughty treats? It’s hard to obey when you hit that 3pm brick wall which shouts “EAT ME” at you. Don’t worry, you’re not alone! Our friends at Silver Spoon know exactly how you feel. They’ve been working away on a couple of new products; caster sugar with stevia and demerara sugar with stevia. By using this, it means you use 1/3 less sugar in your recipes.

 

stevia-web

 

Wondering what Stevia is? It’s a sweetener extracted from the leaves of the plant species Stevia rebaudiana.

Now, have you ever tried to bake with substitutions for sugar? Unless you have a specific recipe which has been written for the substitution, it can sometimes look and taste like you’ve baked with a blindfold on!

Our new sugars with stevia have been carefully developed so you don’t have this problem. All you need to do is use 1/3 less sugar in your recipe.

lemon loaf large (WEB2) We put it to the test! We baked two of everything to compare. One with usual caster sugar, and one version using caster sugar with Stevia. I don’t think we’ve ever had such a massive queue outside the BakingMad kitchen. The verdict for the lemon drizzle cake? 10 out of 10 for taste AND texture. It tastes exactly like sugar once baked yet you’re saving 1/3 of the sugar content (and get this; The sugar’s calories too!)

Lemon drizzle cake

shortbread (WEB2)

 

 

Why not try two other recipes we have put to the test. Shortbread,the texture is the same and they tasted wonderful. Have a go:

Shortbread

 

White Chocolate and Raspberry Traybake (WEB2)

We also tried baking a raspberry and white chocolate tray bake. This sponge cake was so moist and delicious, it was hard to believe we were eating a 1/3 less sugar. Want to try? Here’s the recipe:

Raspberry and White Chocolate Tray Bake Sponge

 

 

 

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.

Silver Spoon’s Local Little Hero Awards

Do you know a little hero with a sweet tooth?

Eric Lanlard will be baking our Local Little Hero 2012 a delicious cake.

Our friends at Silver Spoon have teamed up with Macmillan Cancer Support to launch the Silver Spoon Local Little Hero Awards 2012. They are scouring the country for local heroes under the age of 18 who have done something truly special. Your local little hero could have looked after their little sister when they were ill, gone to great lengths to make Mother’s Day very special, or done something fantastic to raise money for charity.

If you know someone under 18 in your local area who you think would be a worthy winner, simply tell us in 100 words who you are nominating, why and what cake you would like to bake them to say thank you. 10 lucky runners up will also bag themselves a Silver Spoon baking hamper packed full of exciting treats. The competition closes on 20th September so get your nominations in now.

It’s the perfect chance to say thank you to your little hero so nominate today to make your hero’s day.

Click here www.macmillan.org.uk/littlehero to enter.

Win a chance to appear in the Little Book of Treats!

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 luxury recipe to win a chance to feature in the new edition of Macmillan2011 Little Book of Treats Cancer Support’s Little Book of Treats 2012.

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.

The recipes should be

– Innovative and exciting with a touch of  luxuriousness
– Easy to replicate with everyday kitchen utensils and easy to source ingredients
– Visibly pleasing to the eye with a ‘wow’ factor
– Taste great!

Indulgent Chocolate and Cherry Brownies

The winning recipes will appear along with your name and blog in the book. They will be tested by a home economist and photographed professionally. The runners up will be featured on Macmillan World’s Biggest Coffee Morning website throughout August and September 2012.

Creme Brulee Cupcakes

How to Enter

To enter e-mail info@bakingmad.com 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 25th April 2012, click here for the terms and conditions.

To take part in Macmillan Cancer Supports World’s Biggest Coffee Morning, follow this link to register your event – coffeeregister.macmillan.org.uk/2012/register/

Happy Halloween!

It’s halloween this weekend and to get into the spirit of things we’ve transformed the Baking Mad office into a spooky lair of pumpkins, cob webs and skeletons. But that’s enough of the tricks, what about some treats?!

We spotted this great recipe for cute halloween cake pops on popular baking blog The Pink Whisk and thought we’d give it a bash! Cue, some rather competitive decorating action here at Baking Mad HQ!

We’ve had every colour of Silver Spoon’s writing icing out of the box, exhausted tubs of Silver Spoon’s White Chocolate Stars and ended up with more Silver Spoon Dark Chocolate Drops on the floor than on our cake pops, but that’s just all part of the fun.

If you want to find out how we got on why not visit our Facebook page for the chance to judge our efforts and see the winning designs!

National Baking Week

Whisks at the ready, National Baking Week is finally here! Yes, that’s right, it’s time to roll up your sleeves, put on your pinny and get baking for Britain.

Fronted by Ruth Clemens, finalist of 2010’s Great British Bake Off and popular author of The Pink Whisk blog, National Baking Week aims to get Britain back into the kitchen. The campaign is being sponsored by some of the biggest names in the world of home baking including Billington’s, Allinson, Silver Spoon, Happy Eggs and Pyrex.

Celebrations kicked off in the capital yesterday and we were at St Pancras station to see the unveiling of this rather impressive creation.

National Baking Week

The seven foot cake, which recreates a map of the London underground, along with several of the city’s most famous landmarks, is made from a variety of different recipes and baking techniques.

National Baking Week

Visit the National Baking Week website to to see how this amazing cake was put together. Plus there’s a chance to win some great prizes throughout, including a Baking Mad hamper.