Posts Tagged "baker"

20th January 2016

Oaty Coconut Bars Recipe

by M-admin-bakehouse
bake, recipe, , , , , , , , , ,

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.

You can follow Marie on facebook and instagram to see the latest makes.

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4th October 2015

White chocolate oat cookie recipe

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

White Chocolate Oat Cookie Recipe.

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!

You can follow Marie on facebook and instagram to see the latest makes.

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Coconut and Lime Cake Recipe

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

Coconut and Lime Cake Recipe

coconut and lime cake

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!

You can follow Marie on facebook and instagram to see the latest makes.

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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!
 

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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!

[...]

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

[...]

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.

[...]

Vouchers available for presents

26th October 2014
by M-admin-bakehouse
birthday, Christmas, class, decorating, marie's bakehouse, presents, vouchers, , , , , , , , , , ,

If you have someone to buy for who is into baking and decorating vouchers could be the perfect present for them! Equally if you are stuck for what to buy them, an ‘experience’ present always goes down well.  They’ll also have something to take home with them at the end of the class. A class voucher for Marie’s Bakehouse might be the answer to your present buying worries. We run classes for children and adults, from our very popular Monthly Modeller Classes, to cupcake decorating and celebration cake classes. There are lots of opportunities for people to come along and learn something new.

voucher for Marie's Bakehouse

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.

[...]

90th birthday cake for a very special lady

14th October 2014
by M-admin-bakehouse
birthday, cake, cheshire, edible, flowers, lace, Manchester, marie's bakehouse, Urmston, , , , , , , , , , , , , ,

 
Last week I had the honour of making a very special birthday cake for a very special lady- my Gran! She turned 90 this weekend. 90!! Imagine what amazing things she has seen in the last 90 years!

Alice named

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.

alice name plaque named

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.

Alice flowers named

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.

Alice with Alice

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!

www.facebook.com/MariesBakehouse

www.mariesbakehouse.co.uk

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