Wild FermentationLe Pain – l’envers du décorArtisan Baking Across AmericaSmall cakes – From Fondant Fancies to FlorentinesThe Bread BuildersOpening up the crumbCrisp, golden, light, salty & oilyA baguette by any other name……Bake class: cookie cravings
Australia: Melbourne: bakeries
A few times a year I hold very intensive hands-on baking classes at Cookery School in London, There are two coming up, Friday 9th July and Friday 10th September. They can seem a little pricy, as you’re in a small group and it’s almost like a personal baking day with me – but perfect if [...]
There are very few recipe that push my addiction buttons, but I can – hand on heart – admit to eating most of the whoopie pies I made and tested for Sainsbury’s Magazine’s June issue, alongside a mountain of meringues, pavlova, blueberry cream pies and floating islands. A whoopie pie is made of two soft [...]
from The Guardian Unrefined sugar gives this cookie recipe a rich dark flavour, but it can taste slightly bitter with a strong mineral kick. That’s where the lemon and cocoa come in, as lemon brightens the flavour on the first bite, while the cocoa help to push the aftertaste towards chocolate. Adding a high c [...]
Tamarind paste gives a flavour a gentle lemon-like flavour to these coffee cupcakes. The simple chocolate and espresso frosting has a slight sugar grain to it, just like good fudge, but much quicker to make. Makes 9 125g unsalted butter, softened 125g light soft brown sugar 1 tbsp ground coffee 1 tbsp tamarind paste 2 [...]
Apple, blackcurrant and clotted cream cupcakes New tricks with old apples: a little fruit conserve brightens last season’s fruit. Here the rich blackcurrant icing adds a little sharpness to the flavour and a beautiful twist of colour to the top of each cupcake. Make the cupcakes the day before, store in an airtight container. The [...]
I would never suggest that the amazingly talented and experienced bakers who follow this site ever put a foot wrong. But when I had my teashop & patisserie, and was baking cakes every day, there were times when things didn’t turn out quite perfectly. Perhaps it was a new assistant in the kitchen, or a [...]
Chocolate, stout and raisin slice A slightly dense and moist chocolate Guinness cake, about 4-5cm high, with a thick rich chocolate icing swirled on the top. 1 x 330ml tin stout or Guinness 50g rolled oats 25g cocoa powder 75g unsalted butter, diced 100g dark chocolate (70% cocoa solids), broken into squares 225g light soft [...]
You know that feeling, when it’s not quite warm enough for a salad but past the point where full-on winter baking seems right. These cheese scones, very light and rich with cheddar and cream, had my hand creeping back to the tray for another one, then another, as soon as they were warm enough to [...]
My starting point for this recipe came from helping Dan at the Easter 2010 hot cross buns bakeday he ran for the Mumsnet website though it may surprise you to read that the recipe used there contained wheat flour, milk, butter and egg! However, one of the enthusiastic and friendly posters who joined us on [...]
Marble cake recipes involve what appear at first to be a simple technique swirling two mixtures together in the tin. But getting those curves perfectly placed involves a little delicate intervention in the kitchen (if you want to try the technique, there’s a recipe here). Surely a marble cake is a strike against good taste? [...]
