Category "maries's bakehouse"

Recipe for Nutella Oat Cookies

5th June 2015
by M-admin-bakehouse
blog, cheshire, homemade, Manchester, maries's bakehouse, recipe, Urmston, , , , , , , ,
nutella oat cookies While I was making the Fruit Muesli and Peanut Butter Cookies, I decided to try a chocolate based ones for the children, knowing that they will not touch dried fruit with a barge pole now- despite eating their own body weight in it when they were toddlers. So this is a simple recipe for Nutella Oat Cookies, same method as the other cookies. As an aside, I might try these with no added sugar, I’m not sure they need any added.

Ingredients

1/2 cup of nutella 1/8 cup of sugar 1 egg 1 & 1/4 cup of porridge oats Method 1. Mix the nutella and sugar together. (Warm the nutella a little first if you’re finding it a tough job). 2. Mix in the egg. 3. Stir in the  oats until fully combined. 4. Spoon on to a tray lined with baking paper. The quality I used made 12 balls, about golf ball size, or maybe slightly bigger. 5. Bake in the oven at 160 degrees for 8-10 minutes until slightly golden brown. 6. Leave on the tray to cool for about ten minutes, then transfer to a cooling rack. 7. And there you are- Nutella Oat Cookies. Simple 🙂 Enjoy!

Recipe for Fruit Muesli and Peanut Butter Cookies

24th February 2015
by M-admin-bakehouse
blog, cheshire, homemade, Manchester, maries's bakehouse, recipe, Urmston, , , , , , , , ,

fruit museli and peanut butter cookies

I love food and I love making it. I cannot get away from that fact. In order to try and counteract this a bit, I’m a) trying to up my exercise levels and b) trying out slightly healthily snacks and recipes at the moment. But I don’t want them to taste like rabbit food. Try as I might, muesli, even when laden with fruits does not float my boat. So I tried out this recipe today, based on one from the marvellous Feed Your Family For About £20 a Week facebook page, in order to use it up! I’ve used cup measurements, but don’t worry if you don’t have measuring cups. Either use a conversion table you can find using google, or just grab a teacup and stick to the same ratios. You might get a different amount of cookies than me, but the recipe will still work. So, here’s how you make Fruit Muesli and Peanut Butter Cookies.

Ingredients

1/2 cup of peanut butter (I used crunchy, but it would work with smooth too). 1/4 cup of sugar 1 egg 1 & 1/4 cup of fruit muesli (or you could use porridge oats and a selection of dried fruit) Method 1. Mix the peanut butter and sugar together. (Warm the peanut butter a little first if you’re finding it a tough job). 2. Mix in the egg. 3. Stir in the muesli/oat mixture until fully combined. 4. Spoon on to a tray lined with baking paper. The quality I used made 12 balls, about golf ball size, or maybe slightly bigger. 5. Bake in the oven at 160 degrees for 8-10 minutes until slightly golden brown. 6. Leave on the tray to cool for about ten minutes, then transfer to a cooling rack. Enjoy!

Gold Winning Wizard Of Oz Cake From Cake International Manchester 2015

22nd February 2015
by M-admin-bakehouse
blog, cake, cake international, celebration, cheshire, decorating, Manchester, maries's bakehouse, Urmston, , , , , , , , , , , , , ,
dorothy model   You may have seen all of these photos before, particularly if you follow me on facebook or on pinterest, but I thought it would be a good idea to have all the pictures in one place together. And here’s Dorothy. I chose this theme in the end as I’d had a cake order for a Wizard of Oz themed cake and really enjoyed making Dorothy, so she’s the little lady that started it all. You can see the detail on the yellow brick road here. I scored the yellow paste with a Dresden tool and then used dusting powder to add the shadows to give more depth to the cake. There was a lot of work in the dusting on this cake! Hours and hours!

front view of cake

The front view had all the main characters in together so they could all be seen in one shot, but the story continues around the cake…….

side view cake house

On the side here I added Dorothy’s house with the witch’s feet poking out. I decided to take the shoes off her- not something you often see on other Wizard of Oz cakes, or in pictures, but the Dorothy figure was wearing the famous shoes, and I thought it would be odd to have two pairs on the cake. The roof tiles were dusted with a dark brown colour in the joins, and the white of the house was given a dusting of light brown to pick out the detail of the scored bricks. All the grass you can see is hand rolled, and all the leaves under the rainbow are also individually scored with detail, and then dusted. The rainbow on the top tier also has a dusting of a darker shade of each colour, on the bottom half of each strip of colour, to tie it in with the rest of the cake. The blue birds are there as a reminder of the famous song. The Emerald City you can see is dusted with sparkling gold dust.

side view trees and sweetcorn cake

The other side has all the detail of the corn field for the scarecrow, complete with crows, and the orchard underneath is from another part of the film. I glazed all the apples to make them shiny.

sweetcorn and apples close up

You might be able to see the detail a bit better on this picture. The tree bark detail was made using a Dresden tool and a ball tool, and then dusted with dark brown. The leaves on the trees and around them were all individually modelled , scored with the Dresden tool and then dusted to pick out the detail. I used the Dresden tool (my most used one- can you guess??) to create the mud/soil texture under the sweetcorn, and the sweetcorn was textured using the end of a piping nozzle.

lion named

The Lion- I love his cute face. Obviously the most time consuming part of this one was his mane! All hand twisted and stuck on individually.

scarecrow model

The Scarecow, with all his straw poking out of the sleeves and his trouser legs. He was deceptively time consuming with his details, including the twisted belt, and getting his hat just right to sit on his head.

tin man model

The tin man. My favourite! But absolutely the most time consuming! I made the accessories to go with him, which the others didn’t have, but the most time consuming part was getting a good coverage of silver paint. I think he was painted at least 11 times!

I really enjoyed making this cake, despite the fact that it took over 40 hours, and I’m really proud I got gold 🙂

You can come and learn how to make these characters with me. We’ve made Dorothy in our Monthly Modeller Class already, but if you’d like to make the others, you’d be more than welcome to come along. Our classes are held at The Croft on Church Road in Flixton, Manchester. The dates for the modelling classes are:

The Lion- Monday 9th March 2015 7-9pm

The Tin Man- Wednesday 1st April 2015 7-9pm

The Scarecrow-Monday 11th May 2015 7-9pm

They are £25 each, with all materials, equipment and refreshments included. All you need to do is bring a box to take them home in. If you’d like to book, you can email me on marie@mariesbakehouse.co.uk or contact me on facebook or phone me on 07940121872.

 

Witch Modelling Class for Adults and Children

13th October 2014
by M-admin-bakehouse
class, classes, decorating, Manchester, maries's bakehouse, modelling, Urmston, , , , , , , ,
  This Wednesday 15th October 7-9pm sees the next adult Monthly Modeller class, which will be Brenda the witch.

Modelling class -witch

We will also be teaching this class for children aged ten to teens on Thursday 30th November 3-5 pm. Both classes include two hours of tuition, all equipment, materials and refreshments. The cost is £20 a head, although if two or more are booked on to the tens-teens class, the price will reduce to £17 each. Contact Marie on marie@mariesbakehouse.co.uk or message on www.facebook.com/MariesBakehouse to book.          

My kind of Christmas Pudding!

9th October 2014
by M-admin-bakehouse
chocolate, Christmas, gift, Manchester, maries's bakehouse, Urmston, , , , , , , , , ,
Fancy a Malteser and chocolate orange based Christmas pudding treat this festive season?

OLYMPUS DIGITAL CAMERA

  It might only be October, but here at Marie’s Bakehouse, we’re getting ready for Christmas! Although I’m quite partial to a spot of Christmas pud, this particular version is a winner every time! Hidden inside the outer layer of Maltesers is a Terry’s Chocolate orange, and it’s topped with white modelling chocolate and edible holly berries and leaves. Displayed on a silver board, and inside a Christmas presentation box, it makes an ideal gift or a fabulous edition to a Christmas dessert table! These beauties are £9 each, or £8 each when three or more are purchased. You can order via email at marie@mariesbakehouse.co.uk, or via my facebook page www.facebook.com/MariesBakehouse.    

Birthday treat at Teacup Kitchen

20th February 2014
by M-admin-bakehouse
1 comment
afternoon, birthday, cream, Manchester, maries's bakehouse, review, tea, teacup, Thomas street, treat, Urmston, , , , , , ,
Yesterday was my birthday. I won’t divulge how old I was, but let’s just say I was one step closer to 40! For the last few years, I’ve used my birthday as an excuse to make a cake that I’ve wanted to try for a while. But this year I was kinda caked out. Last week was a busy one in the Bakehouse. So we went for a birthday treat to Teacup Kitchen on Thomas Street in Manchester. My children (aged 5 and 7) had a large piece of Rainbow Cake between them. The cake slices are BIG, so one between them was more than enough.
It was like a battenburg style cake, jam in between the layers and wrapped in marzipan. And it certainly pleased the children 🙂 The other half and I plumped for cream tea with two different flavoured pots of tea, which also comes with free refills. There is a substantial range of teas to choose from, and we learnt ours needed four minutes to brew, being provided with an on the table egg style timer to make sure we left it for the optimal time. A very nice touch 🙂 The scone was delicious…
And certainly made a good replacement birthday cake!
I’d love to return here with some girlfriends, and we could try a selection of the cakes, the afternoon tea also looks very tempting!

Valentine's collection 2014

21st January 2014
by M-admin-bakehouse
1 comment
birthday, cake maker, celebration, cheshire, cookies, gifts, hearts, Manchester, maries's bakehouse, pink, presents, red, sprinkles, Urmston, valentine's, , , , , , , , , , , ,
The Valentine’s Collection for Marie’s Bakehouse is now available for ordering.
Chocolate chip heart shaped cookies, available in white, milk or dark chocolate, and covered in heart sugar sprinkles. 6 wrapped in a gift box, £5, one flavour choice for order.
 3 fudge hearts wrapped in a gift box £6.50.
Available in many different flavours including milk chocolate, white chocolate, dark chocolate, milk choc and orange, white choc and lemon, milk choc with fruit and nut, dark choc and peppermint…….and many others besides…..one flavour choice per order.
 3 Tiffin hearts £6.50 Both available in a variety of flavours such as Malteser, Mint Aero, Orange Aero, Rolo, Smartie…..
or another one of your choice. Order consists of one flavour choice.
Tiffin hearts also available in a large size, same flavours available as before.
Gift wrapped for £13.
Large fudge hearts, flavours available as previously, gift wrapped for £13.
Large Brownie Heart- Crispy on the outside, dark and gooey on the inside.
My daughter’s favourite thing that I bake!! Gift wrapped for your Valentine! £12
and finally…..
Let me know if you would like to order! Last orders taken on Sunday 9th February.
Marie x

Review of Lakeland's Fairytale Village Mould

19th December 2013
by M-admin-bakehouse
cheshire, chocolate, Christmas, fairy tale cottage mould, house, Lakeland, Manchester, maries's bakehouse, review, Urmston, , , , , , , ,
I already own the Lakeland Fairy Tale Cottage Mould, which I had great fun using and putting together this Christmas themed chocolate house…
…but this house is big- I used 1.6kg of chocolate and chocolate paste to make and decorate. So when I was sent the Fairy Tale Village Mould I was interested to see whether it would be as easy working with the chocolate house mould in miniature.
The mould has enough parts to make four teeny houses, either in chocolate or gingerbread (of course I chose chocolate, yes you know me well!) with mini people and also some trees.
Top tips for using this smaller mould would be to use a cocktail stick or similar to ease the chocolate into the tiny gaps for the people’s arms and legs. And also, when you are pushing the chocolate out of the moulds, made sure you do it straight away when you take it out of the fridge. If you have hot hands, or the kitchen is warm, the chocolate can start to melt straight away on these smaller parts as you handle them. I made the mistake of leaving mine out for a while before I tried to remove it, and left some of the people’s legs behind- hence them being stood in a mould of ‘snow’ in the picture.
I’ve decorated my house using sugarpaste in red and white because I love those Christmassy colours together, but the possibilities are endless. My two girls are looking forward to decorating the other houses with sweets at some point before Christmas.
So here’s the house…
To give you some idea of size, it’s sitting on a 7″ square board.
I would recommend this mould. They would make a lovely centrepiece for a dessert table displayed altogether on one board, or would make great gifts individually like this one. You could even fill it with sweets before you seal the roof. I also think this would be great for other times of year. They’d look great in white chocolate, decorated with pastels and made into an Easter Egg hunt theme, or even lined up like beach huts for a summer dessert table. This is definitely a product I’ll be using again. You can buy it from Lakeland here: http://www.lakeland.co.uk/18207/Fairy-Tale-Village-Mould I was not paid to write this review, but was sent the mould free of charge. All views are my own. www.facebok.com/MariesBakehouse www.mariesbakehouse.co.uk

Review of Lakeland's Silicone Chocolate Box Shapes

16th December 2013
by M-admin-bakehouse
cake maker, celebration, cheshire, chocolate mould, Lakeland, Manchester, maries's bakehouse, review, silicone, Urmston, , , , , , , , , , ,
Another Lakeland toy to play with? And it involves chocolate? Definitely count me in!
I’ve had experience with making chocolates with a hard plastic chocolate mould before, but not with silicone, so it required a bit of thinking about how to go about it, as the methods I used for a rigid mould wouldn’t work so well with a flexible one. I decided to apply the melted chocolate with a paintbrush which helped get the chocolate in all the places required, especially with the more intricate designs. In hindsight, it may have been better to let this harden, and then apply a second coat, as a couple of the chocolates didn’t come out without breaking, but that’s something to try next time. I made a caramel sauce, and poured it into the chocolate mould once they had been in the fridge for about an hour (I was busy doing other things at the time, I don’t think it necessarily needs this long). I left a space at the top of each mould- I didn’t fill it completely to the top.  And then popped the mould back into the fridge. After about half an hour, I melted more chocolate and added this on top of the caramel, then it went back in the fridge again to set. I tried to pop them out after half an hour, but this perhaps wasn’t quite long enough as a couple of them cracked on coming out, so I chilled them for a bit longer (this could have been down to having too thin a coat and not the chilling time- I will need to experiment with this). Second time lucky, the rest popped out without a problem, by pushing the mould from underneath. I’m really pleased with how they look!
Not perfect, but pretty fab for the first attempt I think!
I’d definitely use this mould again. The chocolates would be great for presents, not just at Christmas time, but for birthdays, Mother’s Day, and I’d also think about using them on my dessert tables.
I’m looking forward to trying out different flavour combinations- I think salted caramel and a chocolate orange ganache will be two I’ll be trying out soon! If you fancy giving them a go, you can buy them from Lakeland here: http://www.lakeland.co.uk/16442/Silicone-Chocolate-Box-Shapes I was not paid to write this review, but was sent the mould free of charge. All views are my own. www.facebook.com/MariesBakehouse www.mariesbakehouse.co.uk

How to make a stripy vanilla and chocolate bundt cake

7th October 2013
by M-admin-bakehouse
birthday, bundt, cake, cake maker, celebration, cheshire, chocolate, Manchester, maries's bakehouse, pourable ganache, stripy, Urmston, vanilla, , , , , , , ,
I’ve seen a few stripy cakes around recently, and after treating myself to a bargain bundt tin this week (£1.99 from Home Bargains!!!) I decided I needed to use it, instead of putting it in the cupboard and not using it for months. Not that I EVER do that with new equipment. NEVER. *ahem*
So here’s the recipe for the stripy vanilla and chocolate bundt cake!
What you need:
280g butter or baking margarine
280g caster sugar
5 eggs
280g self raising flour
2 tsp vanilla extract
2 tbsp. cocoa powder
100ml double cream
200g milk chocolate (I used Cadbury’s Dairy Milk for this recipe)
What to do:
1. Cream the butter/baking margarine and sugar together.
2. Add the eggs one at a time beating thoroughly.
3. Add the vanilla extract and the self raising flour and beat again until thoroughly combined.
4. Take half the mixture and put it in another bowl.
5. Add the cocoa powder to the remaining half and beat until it has mixed fully.
6. Grease the bundt tin. I used Wilton Cake Release, and can’t recommend it highly enough.
7. Add a dollop of the vanilla mixture to the tin.
8. On top of the vanilla mixture, add a dollop of chocolate mixture.
9. Next add another dollop of vanilla, on top of the mixture already in the tin. The mixture will start to spread.
10. And then another dollop of chocolate. Keep adding alternate dollops of mixture until you have used all the mixtures in both bowls. If it doesn’t spread as well as you need it too, just shake the tin a bit and encourage the mixture to spread round to the other side of the tin.
11. This is what it will look like when you have finished adding the mixtures.
12. Bake for around 30 minutes at 160 degrees. Check around 25 minutes- your oven may bake differently to mine.
13. Leave it to cool for about 20 minutes in the tin, then turn it out onto a wire wrack to cool fully. (How fab does that look?!)
14. Once the cake is cool, chop the chocolate into small pieces and put it all in the bowl, and heat the cream until it just reaches boiling point, and pour the cream over the chocolate. Leave it for about 30 seconds to start to melt the chocolate, then beat it together until it has combined to make a smooth ganache. Pour the ganache over the top of the cake and leave to set.
15. Stick the kettle on, cut and slice, put your feet up and enjoy 🙂
I am definitely going to make this again, but try different flavour combinations too. Chocolate and orange, coffee and caramel, white chocolate and lemon, dark chocolate and mint……so many new ones to try!!
If you make it, I’d love to hear what you thought!