Recipe for The Most Delicious Oaty Coconut Bars RecipeThese are gorgeous. I mean, really tasty. Well, I guess if you don’t like oats or coconut you might want to pass, but if you do, you HAVE to try these. And as a bonus, they are really quick to make. AND, if you can’t wait for them to cool down, they’re also delicious warm. Just be careful not to eat them too soon. We don’t want any burnt mouths do we?!! And this isn’t just my own opinion. Nooooo. A few people have eaten these and think they’re yummy too. I bake for my classes. Some might say I use them as guinea pigs for my new bakes, but of course I wouldn’t agree with that! Well, kinda. But when they get yummy treats like this, they can’t really complain can they?? Let’s get to the important bit- the recipe. Ingredients160g porridge oats90g dessicated coconut175g caster sugar125g plain flour2 heaped tablespoons golden syrup150g butter/baking margarine (I used dairy free spread, use whatever you prefer)Method1. Line an 8″ square tin with baking paper and heat the oven to 170 degrees.2. Put the butter and golden syrup in a large saucepan and melt over a medium heat, stirring. Once melted, take off the heat.3. Add all of the other ingredients to the melted butter mixture, and stir until fully combined.4. Pour it into the prepared tin, and flatten it out so it is evenly spread in the tin.5. Bake for 20 mins.6. Cool in the tin for about 10 minutes, then transfer the bake in the baking paper to a cooling rack to fully cool (or scoff some while it’s still warm- but remember no burnt mouths!), then cut into 12 pieces.Simple as that. Ready in half an hour or so. Delicious.Let me know if you try them and what you think. Enjoy! If you like this recipe you might also like Nutella Oat Cookies or Oaty Banana Bites or Anzac Biscuits are also pretty yummy.
White Chocolate Oat Cookies.Soft chewy chocolate cookies, but the recipe could be adapted to use whatever you have in the cupboard- an combination of chocolate, dried fruit, nuts. Makes 24. Ingredients: 110g butter, softened, or baking margarine 110g caster sugar 85g light soft brown sugar 1 egg 1 tsp vanilla extract 150g plain flour ½ tsp baking powder 180g porridge oats 200g white chocolate chips Method: 1. Preheat the oven to 170c fan oven or Gas Mark 5. 2. Line a 2 or 3 baking trays with non-stick baking paper. 3. Cream together the butter, caster sugar and light brown sugar. 4. Add the egg and vanilla extract and beat into the mixture. 5. Mix in the flour, baking powder and the oats. 6. Pour in the chocolate chips, or whatever you are using, and mix until well combined. 7. Roll into balls about 1 1/2″ diameter and place well spaced out on the tray. 8. Bake for about 10-12 minutes until they are just starting to turn golden. 9. Take out of the oven and leave to cool slightly and firm up a bit on the tray. 10. Transfer to a wire rack to completely cool. 11. Enjoy! If you make this recipe, let me know how you get on!
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…….
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.
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.
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.
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.
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.
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 email@example.com or contact me on facebook or phone me on 07940121872.
Recipe for making Oaty Banana Bites
These are based on a recipe from the fb page Feed your family for about £20 a week.
They are ideal for breakfast on the go, or a sweet treat which is quite filling (well, it is when you’ve had three!!). You can leave out the chocolate, or substitute it for dried fruit of your choice.
Two large overripe bananas
Two cups of porridge oats
Five squares of chocolate (milk or white, or a mixture)
1. Pour the oats into a bowl.
2. Cut the tops off the bananas and squeeze the insides into the bowl.
3. Chop the chocolate roughly into small pieces and add them to the bowl.
4. Mix thoroughly until all the ingredients are combined.
5. Roll into 12 balls of equal size.
6. Place them on a baking tray, with baking paper on it, with spaces in between. They won’t spread so you don’t need large spaces.
7. Put in the oven at 160 degrees for about 12-15 minutes. If you’d like more squidgy bites, leave for less time.
8. Leave to cool and then enjoy!
Banana Muffin Recipe
I have constantly got over-ripe bananas in my house, that get chucked into the freezer for using on a later date. Time to get using some! Hence the next recipe for the Bakehouse Blog!
200g self raising flour
pinch of salt
3 large bananas, mashed
150g caster sugar
75g butter, melted
1. Preheat the oven to 180 C. Place 12 paper baking cases in a muffin, or cupcake, tin.
2. Put the flour and salt in a bowl, then set aside.
3. Combine mashed bananas, sugar, egg and melted butter in a large bowl.
4. Fold in flour mixture, and mix until just smooth- don’t over mix.
5. Spoon evenly into baking cases in muffin tin.
6. Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.
These muffins will freeze well, but they also last for at least three days after baking too. I’m going to play with this recipe and add oats, cinnamon etc, and play about with reducing the amount of sugar too.
You can have the voucher personalised, and if you are on the last minute, we can email the voucher over to you for you to print out and give to the recipient.
Our new class list for the Spring term will be published in the next few weeks. If you would like to book for a private class, please contact us and we can discuss what might like to be taught and give you a price accordingly.
It’s not often I get free reign on a cake, or the chance to make a really pretty girly one. Most of my cake orders involve modelling of some description, but not sugar flowers. I’ve also been itching to make some edible lace but haven’t had an order that has required it yet. So edible lace and pretty flowers were the order of the day for this cake.
For the edible lace I used Claire Bowman Cake Lace. I have to say it was straight forward to use and I would highly recommend it if you are thinking of having a go. I also used the lace in the name plaque to tie it in with the rest of the design.
I really enjoyed making the flowers. This is about the fourth time I’ve achieved roses I would say had a ‘real’ look to them, and I really like the dusky pink tones in these roses. I added carnations as a contrast and then used gooseberry and lilac shades in other wired flowers to complete the look.
All in all, I was really pleased with the way the cake turned out, and my Gran was too, which was definitely the desired outcome!
In case you are wondering the top tier was lemon cake, with lemon buttercream, and white chocolate and lemon ganache, and the bottom tier was rich chocolate mud cake with chocolate flavoured buttercream and milk chocolate ganache. Two of my favourite flavours 🙂
I’m looking forward to the next pretty cake I can make!