Posts Tagged "cakes"

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 simple 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!

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

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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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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.

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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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Review of Lakeland's Hearts Silicone Icing Mould

3rd February 2014
by M-admin-bakehouse
decorating, hearts, Lakeland, review, silicone, , , , , , , , , ,

Well, I’ve been lucky enough to be asked to review some more products by the lovely people at Lakeland, so here is the first one, stand by for another couple this week! I have been given the product to try for free, but all views are my own.

So here it is, the Hearts Silicone Icing Mould. I’m a sucker for these silicone moulds, I have quite a few different designs made by different manufacturers, and I use them when teaching some of my own classes, as well as on the cakes I make so I was interested to see how this one would compare.
I’m pleased to say it worked really well. When you first start using silicone moulds like this, you might find that the first one or two you try will stick to the mould. A way to stop this happening, is to use a little smearing of vegetable fat (I use Trex) on the inside of the mould. You could use a dusting of cornflour, or icing sugar, but if you are using a dark coloured icing, you then need to clean it off afterwards. If you do want to paint the hearts you make afterwards though, you will have to go down this route as the vegetable fat will prevent the paste gel sticking, or whatever you are using to paint with.
I tried all the different hearts and found them all easy to use. The one on the middle row at the far right had me flummoxed to begin with, but I had a play and realised you can use this as a feature on a small disc of sugarpaste. Have a look at the photograph below to see what I mean.

You see? The one in the bottom left corner? Cute isn’t it?
And here are the cupcakes on a wedding fayre table from last weekend. I’m happy to report they went down very well 🙂

You can also use them on cookies….

And on cake pops….. (Here is where I would insert a picture of the ones I made, but unfortunately they were eaten before I got chance to photograph them! Take it from me- they work on cake pops too!)
So, all in all, a great product, that I would definitely recommend and will be using myself and in my classes in future. If you’d like to buy one too, you can purchase from Lakeland here .
www.mariesbakehouse.co.uk
www.facebook.com/MariesBakehouse
 

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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
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Time to get organised…..

16th January 2014
by M-admin-bakehouse
1 comment
cake maker, calendar, diary, Manchester, organised, resolution, Urmston, , , , , , ,

One of my many New Year’s Resolutions is to get organised. Not that I’m a complete disaster zone when it comes to organisation, things do get done BUT I do tend to waste a lot of time ‘faffing’ (read ‘largely wasting time on social media’). If faffing were a sport I’d probably win medals in it.
I need lists to function. Especially since I had children, my memory is not what it once was. And if I don’t have lists to remind me what I should be doing, I just can’t organise my time.
So that’s where these KTWO products come in. They are going to help me get organised (here’s hoping anyway).

I’ve previously had a file organiser bought for me by a lovey friend, and that has helped get me organised with my receipt filing for my business. And that, my friend, is a HUGE task. So I have high hopes for these!
Part of the plan is to build in time to blog more frequently. We’ll all be the judge of whether that happens or not.
Any tips you’d like to share with me for getting organised? Any help gratefully received!
Marie x
www.mariesbakehouse.co.uk
www.facebook.com/MariesBakehouse

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Review of Peppermint Bark Mould from Lakeland

13th December 2013
by M-admin-bakehouse
chocolate, Christmas, gift, homemade, Lakeland, peppermint bark mould, presents, review, , , , , , , , , ,

I love making new things in the kitchen. I get terribly bored doing the same thing over and over again. So an opportunity to play with a new toy is a definite winner. Team that with chocolate, and the fact it’s from Lakeland, a shop that regularly does serious damage to my bank balance, well it’s got to be a win-win situation!!

The Peppermint Bark Mould is incredibly easy to use. It comes with two sections, so you can make two lots at the same time, but do be aware that the instructions on the packet are for one side, not both, so double up if you are making two.
Melt 200g of milk chocolate, and pour half in each side of the mould, making sure it spreads out to all corners. Pop it in the fridge and go and do something else for a bit. Then melt 200g white chocolate and pour on top of the milk chocolate, half on each side. Bash up 4 or 5 candy canes in a plastic bag, and sprinkle the broken pieces on top of the white chocolate. Push it gently into the chocolate and pop it back in the fridge. After an hour it’ll be hard enough to pop out of the mould.

And there you have it! And they fit perfectly in a clear Lakeland presentation/gift bag.
Brilliant for gifts this holiday season!
If you’d like to give it a go yourself, you can buy it here: http://www.lakeland.co.uk/18503/Peppermint-Bark-Mould
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

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Recipe for Brioche and Nutella Pudding

10th September 2013
by M-admin-bakehouse
blog, cheshire, homemade, Manchester, maries's bakehouse, pudding, recipe, Urmston, , , , , , , , , , ,

This is a twist on bread and butter pudding which came about due to the need to use up a packet of brioche…..

What you need for this recipe:
25g butter
6 individual brioche rolls, sliced
350ml whole milk
50ml double cream
2 eggs
25g sugar
6 tbsps Nutella
25g chocolate chips

What to do:

  • Grease a 1 litre pie dish with butter.

 

  • Slice the brioche and spreas the nutella on each slice.

 

  • Arrange a layer of brioche (about half of the slices), chocolate side up, in the bottom of the dish, then sprinkle half on the chocolate chips over the top. Add another layer of the brioche.

 

  • Gently warm the milk and cream in a pan over a low heat to scalding point. Don’t let it boil.

 

  • Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.

 

  • Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.

 

  • Pour the custard over the prepared bread layers and sprinkle with the other half of the chocolate chips and the remaining sugar and leave to stand for 30 minutes.

 

  • Preheat the oven to 180 degrees.

 

  • Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
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How to make chocolate brownie cookies

2nd July 2013
by M-admin-bakehouse
1 comment
biscuits, blog, cake, chocolate, cookies, easy, Manchester, maries's bakehouse, Urmston, , , , , , , , , , ,

These little beauties are gorgeous!! They’ve come about because one of the lovely ladies who attends my classes is dairy free. I like to bake for the students at my classes, so was looking for a dairy free recipe. I found a recipe I liked, but tweaked it a bit and now I’m going to share it with you! Be prepared- the dough needs to chill for AT LEAST 4 hours, overnight is even better. So if you want to make these cookies you have to be patient!

Ingredients (makes 32-36 cookies)
85g cocoa powder
400g caster sugar
125ml vegetable oil
4 eggs         
250g plain flour            
2 teaspoons baking powder            
a pinch of salt
60g icing sugar
What to do:
1. In a bowl, mix together the cocoa, caster sugar and vegetable oil. Beat in eggs one at a time. Add the flour, baking powder and salt and mix until fully combined. Cover dough, and chill for at least 4 hours.
2. Preheat oven to 180 C / Gas mark 4. Line baking trays with parchment. Roll dough into 2.5cm balls. Coat each ball in icing sugar before placing onto prepared trays. (Easiest way to do this is put the icing sugar in a bowl and roll the dough around inside it). I used 3 baking trays with 12 per tray. I won’t lie to you- this is a sticky job. You might have to wash your hands a few times whilst doing this step. But ‘stick’ with it, they’re worth it.
3. Bake in preheated oven for 10 minutes. Let stand on the baking tray for about 5 minutes before transferring to wire racks to cool.
4. Enjoy!!
At the time of writing I still have some from the first batch we made (we have made another batch since that went into school for the teachers!) and four days on they are still very yummy. 
Let me know if you make them and what you think.
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