The Great British Bake Off is back and I can’t stop baking

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It started last week when my countdown was at 7 days.  First to be baked was Lemon Drizzle which was a first.  Little did I know Mary Berry and Paul Hollywood were about to set the same challenge.   Not content with my first attempt at Lemon Drizzle I baked it again, this time making the drizzle a thicker consistency, achieving this by using smaller lemons which of course gave less juice and giving me a great crunchy zesty topping.

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Lemon Drizzle –

Then I spotted the #GBBOTwitterBakeAlong run by The Baking Nana and Robert Allen and that just got me inspired further.    The first challenge was a Victoria Sponge – a cake I had not baked since 2009; so I was a little bit rusty.   The timing for this was great, as Linda my colleague had baked a recipe that I had been threatening to copy it for weeks.  I dusted off (well not literally) my cake tins and warmed up the oven.

The cakes went in and I waited impatiently starring into my oven waiting for that moment they looked that beautiful golden colour.

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Victoria sponge in the making

The baking part was easy but the icing was tougher.  It was a white chocolate icing which despite following the recipe to the gram was too runny.

I added more icing sugar and reached a consistency I was happy with and hey presto.  This cake was sold at work slice-by-slice to raise money for MacMillan’s Coffee Morning which I plan to bake for every week until the 30th.

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So what next, well I had white chocolate icing left so on Monday evening I decided to make some Fairy Cakes and top these off with the leftover icing.

My only regret is that I didn’t cut out and insert some strawberry jam.  These little cakes went down well at work and helped top up the funds.

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Fairy cakes – bargain at 50 pence

Wednesday came and it was GBBO day I thought enough baking I will just enjoy watching but its difficult when you’ve come home to find some less than pert bananas.

Oven on, Kenwood out and banana’s mashed I added some Coconut Flour to my usual recipe.

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Coconut Flour added to my Banana Loaf

I loved this new combination and will definitely be experimenting further with coconut and try and make a gluten free cake at some point.

To really push myself I am going to try and make a drizzle loafs as a tribute to a Bounty Bar if you see the standard on #GBBOTwitterBakeAlong you understand why I need to start pushing myself harder.

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Thanks for reading and please leave any comments below – happy baking.

Louise


 

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#EatBakeBlog won’t jack on Flapjacks

It has been a while since I made these sticky oaty bars and in my efforts to use up the sugar in the house and continue with my attempt to remove it from my daily life it seemed like a good use of  our cupboard staples.

Why I am doing this today after stepping on the scales since before Christmas is beyond me, as the news was as grimmer than I’d expected. Not since ten days in Vegas back in 2010 have the scales creaked as much.

This time I used this recipe from my recently purchased book Mary Berry’s Baking Bible see page 191 for her Fast Flapjacks.   I made same minor tweaks as I had no demerara sugar so I used the following ingredients:

  • 225g / 8 oz Butter (unsalted)
  • 100g /  3.5 oz   Caster Sugar
  • 125g / 4.4 oz  Soft brown sugar
  • 275g/ 10 oz  Porridge oats (organic)
  • 100g (3.5oz) Sultanas

With the butter and sugars melted, the oven hot and ready to go, I mixed in the oats and sultana’s into the greased tin, flattened and popped this sticky buttery mix it into the oven.

Now our favourite baker tells us to cook for about 35 minutes, so knowing our furnace of an oven (which would incinerate you, as soon as look at you) and I took them out at 30.  But alas it was too late –  the Flapjacks are beyond what I call golden (think the dress – we all have our own colour charts)

Now, I know David will tell me they are perfect (he is too kind plus I am sure worries if he critiques I may give up)  but I know better so next time it will be 25 minutes and I will invest in a thermometer to try and seek a more golden offering.

Flapjack by EatBakeBlog
Flapjack by EatBakeBlog

Thank you for reading if you like my blog then please follow me on twitter @LouiseWinder

Louise x

#EatBakeBlog

 

 

Bake off round 3

For the third time we are going into Bake Off mode at work. This time I’ve decided to make a Chocolate Cake complete with a ganache topping. I’m pleased to say it was a victory. Moist, tasty and rich enough not to require any cream to complete or dilute it’s decadence.
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I was so impressed and excited I decided to bake a Brownie (to the left) and below.
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The Brownie is not my preferred recipe (it contains mayonnaise) but I do love the texture it produces.

The result was as follows for the Ganache.

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