The Baker's Blog

Blood Orange Upside-Down Cake  This Blood Orange Upside-Down Cake is a fragrant, light-textured sponge with a bold citrus flavour. The delicate zest of the oranges adds subtle depth, while the marmalade enhances the orange notes. If you don’t have blood oranges, regular oranges work just as well - I just love the incredible colour that blood oranges bring. Remember, this is an ... Read more

Spiced Carrot Cake Loaf This Spiced Carrot Cake Loaf is full of flavour, thanks to the well-balanced blend of spices. The combination of cinnamon, nutmeg, ginger and cloves enhances the natural sweetness of the carrots, creating a subtly spiced, delicious taste. The cake has a soft, moist crumb, that holds together well whether cut into thick or thin slices. Topped with a smooth cream cheese ... Read more

Homemade Nacho Chips Using Nixtamalised Maize Flour or Masa Harina If you've made tortillas and have any leftover, you can easily turn them into irresistibly crunchy nacho chips that taste leagues better than anything you'll find off the shelf.  Made with masa harina, these homemade nachos have the perfect crunch and a depth of flavour shop-bought chips can’t match. I feel I ought to ... Read more

Salt isn’t just a seasoning—it’s a powerful tool to enhance flavours and elevate your baking and cooking. But with different varieties, how do you know which salt to use?  Here’s a quick guide to help you choose the perfect salt for every dish or bake.   1. Fine Pink Himalayan Salt Flavour Profile: Subtle, clean, and slightly sweet, with earthy mineral notes.Best For: ... Read more

Welcome to the BakeryBits Christmas Gift Guide for 2024!  Are you after the ultimate festive gift to inspire your favourite baker in your life, or you’re seeking clever stocking fillers that are both thoughtful and budget-friendly, I’ve curated a list of top picks from our collection. With decades of baking passion and over 14 years in the baking industry, I’m thrilled to ... Read more

Tortillas Made with Nixtamalised Maize Flour or Masa Harina I like a tortilla as much as the next person, probably more, but what’s this "nixtamalised" business? Maize (corn) is traditionally used to make a flour for tortillas called masa harina. However, unprocessed corn has a tough outer skin, making it tricky to mill into flour and harder for us to digest. Thousands of years ago, the ... Read more

Poffertjes (Dutch for mini pancakes) are little flying-saucer-shaped snacks very popular in the Netherlands and gaining popularity elsewhere, such as Germany. They're made using a special Poffertjes pan and commonly sold from stands at events like Christmas markets, carnivals, on the street for passing shoppers or for a tasty breakfast at home. Served in a paper bag, on a skewer or simply on a ... Read more

We got ourselves a bit confused by these questions when adding the new Molino Bongermino range of Italian flours so we thought that we need to get our own house in order before confidently talking about them. Semolina or Semola or even Semolato - Here is our guide to demystify these flours which we hope you will find useful.   Some basics – Semolina or Semola and what is it for? Let's ... Read more

Fluffy Middle Eastern Sourdough Flatbreads I love Middle Eastern-style cooking, and having a pliable fluffy flatbread is indispensable for mopping up hummus, pesto or sauces and for wrapping and transporting falafels or fritters laden with labneh pickles and a zesty salad. These are easy to make and whilst being light and fluffy they are strong enough to let you to load them to the gunnels. ... Read more

Brown Bread Ice-Cream using the Ankarsrum Ice-Cream Attachment It might sound like a strange mix with brown bread and ice-cream but it works fantastically well. The toast infused ice-cream coupled with caramelised breadcrumb nuggets that give sweetness, light maltiness and texture to this delightful brown bread ice-cream made with the Ankarsrum Ice-Cream Attachment for the Ankarsrum Mixer. You ... Read more