An old English Georgian-era recipe for a great Shrove Tuesday “Pancake Day” pancake, that flips really well without falling apart. If you want something more delicate and less flip’able you can add ½ tsp baking powder to lighten it. There’s a range of milk given: the smaller amount will give a slightly thicker pancake; the greater amount will create a much thinner ... Read more
Whether for Easter, a birthday, or just a delicious cake for everyday, this smooth extra light frosting will be a great finish for you best cakes.Method
1. For the cream mixture, gently stir together the cream and the icing sugar until smooth, then leave to one side. Don't whisk it, it should remain liquid.
2. Beat together the butter and sugar until light and fluffy. Then beat in the cream ... Read more
Our Tiramisu Chocolate Carrot Cake is a delicious and fun take on the usual Valentine’s Day dessert so loved around the world. I’ve left alcohol out of the recipe, but if you like you could spoon a little marsala and rum over the warm cake when it’s fresh from the oven, so it soaks in.
Makes one 6” or 7” round cake.Method
1. Butter the inside of a 6” or 7" ... Read more
Whoopie pies had a moment of fame just when my book Short & Sweet was coming out, so I dedicated several pages to recipes for chocolate and vanilla versions, with maybe five or six other flavour variations as well: enough to stock a cake stall at the next village fete! I wrote this recipe for Patrick at BakeryBits to show just how easy they are to make.
If you're not quite sure what whoopie ... Read more
A crisp easy-to-roll rugged buttery shortcrust made with mix of dark rye and white bread flour, and a hint of real honey. Filled with your very best mincemeat. Then topped with a scotch whisky and walnut sugar crust. Giving you a very impressive Christmas mince pie with a knockout flavour too. And of course you can replace the whisky with rum (that's Faith at our BakeryBits HQ's preference), ... Read more
Recipe by BakeryBits customer Fred Oliver, using our Foricher T45 flour:
Soft dough with pesto, garlic, sun-dried tomatoes, and Gruyère. Thanks to Kitty Tait of The Orange Bakery for the dough proportions.
Makes 10Method
1. Warm the milk. I use 20 seconds in a microwave.
2. Place all the dough ingredients except the butter into a mixer fitted with a dough hook and mix until it forms a ... Read more
A rich and gently-malted chocolate cake with a hint of stout beer and cinnamon. Plus, it uses a mix of white and stoneground wholemeal flour so the crumb has a slightly rough texture that tastes really good.
Makes 1 deep 7” diameter round cake (that can be sliced horizontally and filled), or 1 thinner 8” diameter round cake (for a layer of cake)Method
Butter the inside of a 7” ... Read more
Though it may seem strange to be using a bread flour in something as light and delicate as a scone, it really helps to give the crumb lightness. What’s known as “plain flour” can be made from any quality of grain, better suited to making soft cookies and brownies, whereas strong flour requires the millers to buy and mill high-quality wheat which is what cake makers and bread ... Read more
Here you have a Victoria Butter Sandwich Cake Recipe - a rich butter cake recipe with a delicate soft crumb, suited to layers cakes and loaf cakes as the texture is somewhere between a pound cake and the more delicate genoise sponge. Very easy to make, and a great cake to wake up and suddenly choose to make as you don’t need to have butter at a soft room temperature. For more on the unusual ... Read more
A very simple, utterly delicious Dark Mocha Chocolate Cake with Fudge Frosting has a great coffee flavour and an intense chocolate flavour. I've baked this in our Chicago Metallic Unglazed Professional Sponge Cake Tin (20cm/8-inch diameter), especially good as it's 5cm (2 inches) deep so it can bake a generous thick layer of cake easily.Method
Line the base of a deep Chicago Metallic ... Read more
