Before icing a cake, sprinkle the top with some flour, this will stop the icing from running down over the edges of the cake.
10 secrets to better baking –
- Leave your cake on a wire rack in the tin you have baked it in for 5 minutes before you turn it out.
- When making your cake, leave the eggs and fat our overnight so that they will be at the same temperature.
- For a really moist fruit cake, use marmalade instead of candied peel.
- For an extra rich, tasty fruit cake, use cold coffee instead of milk.
- Measure all your ingredients accurately.
- Bake your cake immediately once mixed as the baking powder begins to act as soon as its combined with liquid.
- Leave scones for a minute before you pop them into the oven as resting them allow the baking powder to become active.
- To make sure the essence you use adds flavour to the whole cake, mix it into the egg before adding the egg to the mixture.
- When baking cakes, always sift the flour first as this will incorporate air and will create a light bake.
- NEVER open the oven for at least the first half of the baking time as the cold air will interfere with the rising of the cake.
The Purple Pumpkin Blog is a blog written by Michelle from London. Her blog is full of photographs, recipes, printables, seasonal inspiration, crafts and lots more.
Amongst her amazing array of recipes, I came across her 50 Afternoon Tea Recipes which caught my eye with the amazing picture above.
She starts off with a list of ten sandwiches explaining along the way the etiquette involved in a proper English afternoon tea. ” Cutting the crusts off is a must; cut into finger lengths or triangles. Dainty rolls are great to use, and turn flat breads into pinwheels for something different.”
Next is cupcakes and muffins which she says are “All the taste of a big cake, but in a perfect one-person portion.” and gives you a choice of six recipes to try from.
Sweet and savoury tarts are next on Michelle’s list with six recipes to choose from and her tip to “buy ready-made pastry to cut down on preparation time.”
Next is biscuits with five recipes to choose from another tip from Michelle is “Instead of opening a packet, make a tray of them instead. Decorate plain sugar cookies any way you like.”
Not forgetting the gluten and dairy free recipes. Michelle has included three free from recipes so you don’t forget the guests with food intolerances.
There is a choice of 12 recipes for Cakes and Bakes which she suggests you “display on a pretty platter; pre-cut for portion control, or throw caution to the wind, and let guests cut a slice as big as they like!”
A choice of 3 scones is accompanied with a note to “not forget the clotted cream and jam for the sweet scones. Cream cheese for the savoury?”
Finally, pastries and patisserie finish her list with five to choose from in this category and a little note to anyone who wants to try them that “these recipes might require a bit more skill, but the end results are worth it.”
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- Seriously Good Gluten Free Living – Phil Vickery
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If you have never enjoyed an afternoon tea, or if your an enthusiastic lover of afternoon teas then I’m sure one of the course from the company English Afternoon Tea,’ will be suitable for you.
They specialise in traditional afternoon tea courses and you learn in a friendly, informal environment and the courses are designed to introduce you to the world of afternoon tea.
They offer one-to-one tuition, covering baking through to the social history of tea. Course varies from one to five days. The courses, which take place in Sandgate, Kent offer are One-Day Gluten-Free Baking Course, One-Day Cream Tea Course, One-Day Brief History of Afternoon Tea with Baking, One-Day Academic Course and a Five-Day English Afternoon Tea course with a tea party.
All crumpets should be toasted on both sides, the smooth side first, the holey side last, as this produces a suitable concavity for the butter…Never cut a muffin, snip round the curved side and pull top and bottom apart and insert the butter in thin slices, do not attempt to spread it.
Dorothy Harley Food in England