Posts Tagged "marie’s bakehouse"

20th January 2016

Oaty Coconut Bars Recipe

by M-admin-bakehouse
bake, blog, coconut, easy, homemade, oats, recipe, , , , , , , , , ,

Recipe for The Most Delicious Oaty Coconut Bars Recipe

These 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. Ingredients 160g porridge oats 90g dessicated coconut 175g caster sugar 125g plain flour 2 heaped tablespoons golden syrup 150g butter/baking margarine (I used dairy free spread, use whatever you prefer) Method 1. 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! oaty coconut bars named If you like this recipe you might also like Nutella Oat Cookies or Oaty Banana Bites or Anzac Biscuits are also pretty yummy.

12th January 2016

Children’s Classes at Marie’s Bakehouse

by M-admin-bakehouse
blog, , , , , , , , , , , ,
Did you know I used to be a Primary school teacher before I left to concentrate full time on the business and my family? I guess that’s probably why I enjoy the children’s classes at Marie’s Bakehouse so much. The adult classes are always great, very relaxed and chatty, more of a social occasion a lot of the time than a class! But teaching children a new skill is something special and a real privilege to be able to do. The children tend to chat less than the adults, concentrate more on the end product than the adults. Whether they’re trying to impress me, or their parents, or themselves I’m not sure, but what I do know is every child that’s ever come to a class has been very happy with what they’ve taken home, and that is a real buzz for me. So this February half term, we’re making space themed models. The Cupcake Class is suitable for children aged 6+ right up to teens, and even complete beginners can make fabulous cupcakes in this class. Here’s what we’ll be making:

children's cupcake space

The children’s classes will take place on Tuesday 16th February, and there are two classes 10-12 noon and 1-3pm.

Both classes are £20 per person, or £17 each when booking two or more places.

These classes are held at The Croft, 28 The Village, Church Road, Flixton, Manchester,  M41 6HS.

You can book on marie@mariesbakehouse.co.uk or phone or text 07940121872.

Here’s some of the work of past students in the children’s classes:

children's cupcake classchildren's class modellingchildren's cupcake class

4th October 2015

White chocolate oat cookies recipe

by M-admin-bakehouse
biscuits, cheshire, chocolate, cookies, Manchester, marie's bakehouse, recipe, Urmston, , , , , , , , ,

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!

Coconut and Lime Cake Recipe

6th September 2015
by M-admin-bakehouse
blog, cake, recipe, , , , , , , , , , ,

coconut and lime cake

  Coconut and lime cake recipe INGREDIENTS For the cake 225g baking margarine or butter 225g caster sugar 2 limes, zest and juice 225g self raising flour 100g dessicated coconut 3 eggs For the syrup juice of one lime 100g sugar 100ml of water For the buttercream 125g butter 250g Key Lime Icing Sugar from Sugar and Crumbs (using this amount of the flavoured icing sugar will give a very strong flavour. If you don’t want it so intense, you could use half/half Key Lime/Regular icing sugar, and if you’d just like a hint of the flavour, you can replace a few tablespoons of 250g of regular icing sugar with the Key Lime flavoured one). METHOD 1. Pre-heat the oven to 180C/160C fan/gas 4. Grease and line 3 8″ round sandwich tins with baking paper. 2. Put all of the cake ingredients in a large bowl and beat until combined. 3. Pour into the prepared tins and bake for about 25-30 minutes until risen and golden. 4. While the cakes are cooking you can make the syrup. Add the ingredients in a small saucepan and heat gently, stirring while the sugar dissolves. Turn up the heat and boil for 5 minutes or so, then take off the heat and as it cools it will produce a syrup. 5. Check the cakes.  Insert a toothpick into the centre and if the sponge is baked through it’ll come out clean. 6. Brush the syrup over the top of each cake while it is hot in the tin. Don’t drown them, just a light brushing is enough. Coconut cake can be very crumbly, this helps it to keep it’s shape a bit more and intensifies the lime flavour too. 7. Leave for ten minutes in the tin then put onto a wire rack to cool properly. 8. Make the buttercream by beating the butter with an electric whisk for a few minutes, then add the icing sugar a dessert spoonful at a time and continue to beat until fully combined and fluffy. 9. Once the cakes have cooled completely, spread the buttercream on two cakes, and sandwich together to make a cake of three layers of cake and two of buttercream. If you have any buttercream left, you can spread another layer on top but this isn’t entirely necessary. Add sprinkles if you like. 10. Put the kettle on, cut yourself a slice and enjoy!      

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!

How to make simple sugarpaste leaves

14th April 2015
by M-admin-bakehouse
blog, cheshire, decorating, easy, Manchester, marie's bakehouse, tutorial, Urmston, , , , , , , , , , , , ,
This technique is one I use when making lots of sugarpaste leaves when modelling a small tree or plant, when leaf cutters are too large. It’s one I’ve used on lots of cakes, but here’s a picture of the way I used it a couple of different ways on the cake which won me a gold a few years ago at Cake International 🙂 Sugarpaste leaves
And this is how you make them!
1. Roll a small piece of green sugarpaste into a smooth ball. 2. Roll the ball into a sausage shape, making sure it is not too thin. 3. Using the end of a paintbrush press into the sausage shape as shown in the picture. 4. Pinch the paste at either end. The leaf is made!
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Saving sore baker's hands with hemp handcream

18th March 2015
by M-admin-bakehouse
baker, blog, cake, cake maker, cheshire, Manchester, marie's bakehouse, Urmston, , , , , , ,
hemp handcream Need to know how to save sore cake maker’s hands?….. Just a quick recommendation for today’s blog post. If you are washing your hands a lot while you are baking and decorating like I do, and especially in colder weather, it can wreck the skin on your hands. I’m sure lots of you have experienced the same as me, and it’s mighty painful. However, this cream is a little gem. It was recommended to me by a few cake friends, and it’s been fantastic. Over the years I’ve spent so much money trying out different hand creams, most of which are now half used and languishing in a cupboard somewhere in the house, but that will be happening no more! I’ve used this for well over a year and it’s going to be the one I use for years to come! So well done Bodyshop. You are saving sore baker’s hands with your amazing Hemp Handcream!  

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.

 

Recipe for Oaty Banana Bites

12th February 2015
by M-admin-bakehouse
biscuits, blog, chocolate, easy, recipe, , , , , , , , , , ,
 

Recipe for making Oaty Banana Bites

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.

Ingredients

Two large overripe bananas

Two cups of porridge oats

Five squares of chocolate (milk or white, or a mixture)

Method

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!