Category "baker"

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!
 

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Monthly Modeller Classes

24th January 2015
by M-admin-bakehouse
baker, blog, cake, cake maker, cheshire, class, classes, decorating, Manchester, marie's bakehouse, Urmston, , , , , , , , , , , ,

At Marie’s Bakehouse we offer a range of different classes, but one of our most popular ones is the Monthly Modeller Class. As the name suggested we meet once a month to model something different each time. Here are some of the things we’ve modelled already……
a witch
witch model
an elf
Elf model
an owl
owl model
a dragon
OLYMPUS DIGITAL CAMERA
a beach scene
BSN1
and an afternoon tea
afternoon tea
And these are all the work of students- not mine. We’ve also made a mermaid, Santa, a pirate, handbags, a princess, trains, cars and teddy bears to name but a few!
If you’d like to join us, you can find a full list of classes here with our next class being Ronnie the Robot on Wednesday 28th January 7-9pm.
Ronnie Robot model
We do have a regular group of ladies who come to most classes, or those that come to ones that take their fancy. As well as learning, and being creative for two hours, we have a good natter, cups of tea and coffee and I bring along something I’ve baked (using my ladies as guinea pigs for my latest recipe hahaha), or if I’m very lucky, one of the ladies bakes for us instead!! Everything is provided, all you need to bring is a box to take your creation home.
It’s a really nice relaxing evening, so if you fancy coming one night to one of our Monthly Modeller Classes, you would be very very welcome!
You can message me on my fb page www.facebook.com/MariesBakehouse
or via email at marie@mariesbakehouse.co.uk

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Banana muffin recipe

20th January 2015
by M-admin-bakehouse
baker, blog, cake, cheshire, dessert, homemade, Manchester, marie's bakehouse, recipe, Urmston, , , , , , , , , ,

banana muffin

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!

Ingredients

200g self raising flour

pinch of salt

3 large bananas, mashed

150g caster sugar

1 egg

75g  butter, melted

Method.

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.

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How to make Wholemeal Honey Rolls using your breadmachine

27th August 2013
by M-admin-bakehouse
baker, blog, bread machine, dough, homemade, Manchester, recipe, Urmston, , , , , , , , , ,
Sometimes, there is just nothing nicer than eating fresh, still warm, home baked bread rolls, and these ones in particular are fabulous. And if you have a breadmachine, all the hard work is done for you 🙂
What you need:
310ml water
30g chopped butter
1 tsp salt
3 tbsps honey
600g wholemeal flour
2 tsp dried yeast
What you need to do:
1. Add the ingredients in the order recommended for your machine (with mine, it’s the wet ones first, then the dry on top).
2. Use the dough setting and set the machine going to work it’s magic.
3. Once the dough is ready, divide it into 16 equal pieces. Lightly knead each one and shape into rounds.
4. Place onto a lightly greased tray and bake in a preheated oven at 200 degrees for about 12-15 minutes or until golden brown.
***If you would like extra fluffy bread, you can cover the rolls after placing them on the tray in cling film or plastic wrap, and leave in a warm place for about an hour, and they will double in size. Baking time is the same. But if you are impatient like me and my family, you can bake them as soon as the dough is made, and they are still super yummy.***

 

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How to make goats cheese, strawberry and honey crostini

11th June 2013
by M-admin-bakehouse
baker, blog, cheshire, easy, edible, marie's bakehouse, recipe, Urmston, , , , , , , , , ,
After spending a week on a French Cake Break with Rhu Strand from Pimp my Cake with Mama Rhu, and being treated to the most amazing cooking, I took inspiration from one of the local delicacies that we were treated to and added a bit of a twist. The results, I can assured you, are amazeballs!
Ingredients you will need:
(this is what I used, you might choose slightly different quantities)
1 part baked French baguette
1 block of Sainsbury’s Taste the Difference, Kidderton Ash Goats’ Cheese, thinly sliced
About 7/8 strawberries, depending on their size, thinly sliced
A drizzle of Sainsbury’s runny honey
About 5 fresh basil leaves, torn
What to do:
1. Slice the baguette into around 15 slices.
2. Place them on a baking tray and bake at 180 degrees for 5 minutes.
3. Transfer to a grill, and place a thin slice of goats cheese on the toasted bread, followed by one or two slices of strawberries.
4. Place under the grill for a few minutes until the cheese starts to melt.
5. Transfer to a serving dish and while still warm, drizzle honey over the crostini.
6. Sprinkle the torn basil leaves over the top, and serve.
An easy peasy, whipped up in under ten minutes treat 🙂

 

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