A lovely sweet bread wreath, perfect for sharing with family this Easter.
Ingredients:
500g strong white bread flour
50g caster sugar
2 ½ tsp dried fast action yeast
1 tsp salt
175ml milk, lukewarm
Zest of 1 orange
60g butter, softened
2 eggs, large
To Decorate
90g icing sugar
Juice of 1 orange
Sprinkles Continue reading
I am hugely pleased, after almost a year since the work began, to reveal my completed new kitchen.
It’s been a major task from the planning, budgeting, saving up(!), demolition, rebuilding and fitting out the new space, all whilst trying to retain some semblance of normal family life and to keep working from home through the lot! For those of you who have undertaken a similar project you’ll know how challenging that has been.
So here it is in all it’s glory the fabulous new Pink Whisk Kitchen!
I do love a spot of Easter baking, and these fluffy little chicks I’ve come up with for Bake with Stork are just too sweet to miss!
Lemon sponge cupcakes are a real taste of spring and the sunshiney days that lie ahead, join me and team #StorkChick by baking your own batch of fluffy chicks you can find the recipe and step by steps just here – Ruth’s Chicks
It’s a quick and easy bake using Stork with Butter, used straight from the fridge, for the lightest sponge perfect for fluffy little Easter chicks.
With Mother’s Day and Easter coming up you might be in need of a quick easy and super delicious pudding, actually this pud doesn’t need an occasion for you to make it – celebrate the weekend with this treat too.
Served warm straight from the oven this pud is ideal to prepare ahead and bake in the oven whilst you sit down for a meal, soft melty choc chips and a squidgy cookie dough centre you’re bound to please everyone who’s come for tea!
Ingredients:
225g butter, softened
220g caster sugar
2 eggs, large
1 tsp vanilla extract
280g plain flour
pinch of salt
1/2 tsp bicarbonate of soda
250g chocolate chips
Preheat the oven to 160c(fan)/180c/Gas Mark 4. Continue reading
With Chinese New Year very shortly (8th Feb 2016) let’s make some fortune cookies and welcome the Year of the Monkey! These are great fun to do, and making your own means you can come up with all sorts of fortunes to share with your family, friends and loved ones – tailor them to suit!
The idea of making the circles to bake may seem daunting but don’t worry I’ve got a really easy method for that too, just see my instructions below.
Ingredients:
4 egg whites, large
200g caster sugar
a pinch of salt
125g plain flour
75g butter, melted Continue reading
There is double the excitement in our house this December, obviously Christmas giddiness is setting in but also another force to be reckoned with – Star Wars mania!
If you have boys (and girls) of the small or indeed large variety that love a bit of Star Wars action then you’ll be excited at the new film release too, and of course I’m joining in with a spot of cake action!
See how to make these Star Wars themed cupcakes by me in the Bake with Stork Baking Academy – full recipe, how to and step by step photos right here. Continue reading
A traditional Christmas recipe for a Yule log, just switched around a bit to turn it into a showstopper cake instead, I love the stripy inside it makes – a perfect winter dessert! It’s hugely rich and decadent (as you’ll see from the amount of chocolate needed) and the filling is a chocolate French buttercream.
If you want to keep it in the shape of a log then the quantities for the recipe are exactly the same it’s just the assembly that’s different and I’ll point you in the right direction further on in the recipe.
Ingredients:
Roulade
225g dark chocolate, chopped
240ml double cream
7 egg whites
2 tbsps sugar
French Buttercream Filling
100g dark chocolate, chopped
2 tbsps water
75g caster sugar
3 tbsps water
3 egg yolks
175g butter, softened Continue reading
It seems that in our house competitive Toblerone eating is very much a Christmas tradition! When Toblerone sent me a bunch of bars (after hiding them quickly) I thought I’d come up with a toblerone based dessert for serving up.
. This is a super simple idea but a great way to impress your guests – Toblerone Fondue, served from the middle of a Bundt cake.
The recipe here is for a Honey and Almond Bundt but feel free to use your favourite cake, I have recipes on the blog for a Salted Caramel Bundt but a standard vanilla or chocolate will do the trick just as well. When it comes to serving take a sharp knife and cut a around the centre of the ring of the bundt on the serving plate to divide the cake into two full rings, the inner ring to stay intact to hold the fondue, the outer ring can be sliced skewered and dipped!
Ingredients:
Honey & Almond Bundt
200g butter, softened
100g caster sugar
100g soft brown sugar
4 eggs, large
1 tsp vanilla extract
3/4 tsp almond extract
300g self raising flour
75g ground almonds
1 tsp baking powder
120ml honey
80ml vegetable or sunflower oil
Toblerone Fondue
125g toblerone, chopped
60ml golden syrup
200ml double cream
Selection of dipping items to serve – strawberries, fudge, mini meringues, marshmallows etc. Continue reading
Little treacle loaf cakes with punchy Christmas Spice, a quick and easy recipe to share with your friends and family. They’re egg free too, don’t worry I haven’t missed them out of the ingredients list.
Ingredients
90g butter, softened
90g caster sugar
250g plain flour
¾ tsp baking powder
¾ tsp bicarbonate of soda
1 tsp mixed cake spice
1 tsp cinnamon
½ tsp ground cloves
Zest of ½ orange
110g treacle
110g golden syrup
200ml boiling water Continue reading
Cinnamon Breakfast Buns – make them up now and bob them in the freezer ready to bake on Christmas Day morning – delicious squidgy cinnamon loveliness, what could be better?
This sticky dough really does make the best of buns so it’s worth the fuss!
Ingredients:
Dough
500g strong white flour
50g caster sugar
2 1/2 tsp fast action yeast (1 sachet)
1 tsp salt
180ml milk
60g butter, softened
2 eggs, large
Filling
100g butter, softened
75g light brown sugar
3 tsp cinnamon
Glaze
150g icing sugar
2 tbsps water
To make the dough place all the dry ingredients and the butter in a large bowl. Continue reading
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