If you are like me, and just starting out as a home-baker, you might be interested in these tips that I’ve been given from some of the best home-bakers around (including my Mum). Here are a few of my favourites… Use silicone baking mats or baking paper to prevent those stuck-on messes. Even when the recipe calls for ‘greasing a ...
This recipe has been exclusively submitted to us by cake artist, Amanda Chow. Amanda is the decorator at the kids’ workshops at the 2019 Cake Bake & Sweets Show in Melbourne. Makes 8 120g Plain Flour 20g Caster Sugar 1 tsp Baking Powder 1 tsp Salt 28g Melted Unsalted Butter 1 Egg 100ml Milk 1 tsp Vanilla Essence Glaze 80g Icing ...
Loaded with goodness, this super-easy loaf is sure to win those little hearts this school term. ...
*Note: This promotion has now expired. We’re excited to offer our Love Baking Club members exclusive pre-release tickets to the Cake Bake & Sweets Show. Discount offers are available for a limited time only from Thursday 27 June. With prices starting at just $16.50 you’ll want to make sure you don’t miss out! Keep an eye out on our Facebook ...
How many times have you stood in the baking aisle of the supermarket, unsure of which vanilla format to choose for your recipe? Here’s a handy guide to choosing the perfect vanilla type for your recipes. Should I choose Vanilla Extract, Vanilla Bean Paste or Vanilla Pods? Consistency and intensity are the most important things when considering a vanilla format ...
SERVES 12 – 14 NEED: BASE 30g cacao nibs roasted (see tip) 50g coconut sugar 100g coconut flakes 1 tsp vanilla bean paste Pinch pink salt flakes 100g coconut oil 2 cup puffed rice (hard to weigh, so go with a cup measure) TOPPING 100g coconut oil 1 lemon, juice (around 50g) 25g cacao or cocoa powder 25g coconut ...
SERVES A LOT NEED: 500g white chocolate, broken into pieces 3-5 drops gel colour suitable for chocolate (we used ruby pink) 1 handful ruby chocolate buttons or callets Assorted edible flowers, dried or fresh, petals separated Few micro mint leaves Colourful sprinkles of choice DO: Place the white chocolate into heatproof plastic bowl and melt on high in the ...
SERVES 12 – 14 NEED: BASE 2 lemons zested, finely grated 150g butter cubed 50g cashews, roasted 250g Arnotts Milk Arrowroot biscuits 1 tsp vanilla bean paste ICING 200g icing sugar 1 lemon, juice (around 50g) 70g butter, cubed Enough shredded coconut to cover icing to taste DO: Place all base ingredients into food processor and blend until well ...
This recipe was provided by master patissier, Eric Lanlard, who will be at the 2018 Cake Bake & Sweets Show. I’d describe this cake as a perfect winter warmer, full of earthy flavours and a spicy, nutty crunch. It’s best eaten a day after baking. Serves 8 Preparation time: 20 minutes, plus cooling and resting overnight. Cooking time: 1 hour ...
SERVES 12 – 14 NEED: 1 tsp baking powder 1 tsp each ground cloves, mixed spice and nutmeg 75g butter 75g honey 2 large eggs, lightly beaten 1tsp vanilla bean paste Pinch pink salt flakes Finely grated zest 1 orange, 1 lemon, 1 lime 200g almond meal 600g dried fruits of choice, craisins, cherries, dates, apple, apricots, raisins, currants ...