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pages home about/ contact most popular wednesday, 20 august 2014 florentines (great british bake off) as i said with the previous post, i am making some of the technical challenges from bbc's great british bake off . this week the challenge was to make florentines - italian, nutty, caramel biscuits covered on one side in chocolate. to watch a video of me making the florentines, please click on the video below: equipment required: heavy bottom pan 3 baking trays greaseproof paper the recipe: florentines 50g (1 3/4 oz) unsalted butter 50g (1 3/4 oz) demerara sugar 50g (1 3/4 oz) golden syrup 50g (1 3/4 oz) plain flour 25g (1 oz) dried cranberries, finely chopped 50g (1 3/4 oz) candied peel, finely chopped 25g (1 oz) almonds, finely chopped 25g (1 oz) walnuts, finely chopped 200g (7oz) plain chocolate preheat the oven to 180 degrees centigrade (350 fahrenheit or gas mark 4). brush melted butter over the baking trays and line with greaseproof paper. put the butter, sugar and golden syrup in a heavy based pan and slowly melt on the hob. once melted, remove from the heat and add in all other ingredients (other than the chocolate) and stir well. this should make 18 florentines so spoon a teaspoon of mixture on to the baking trays leaving plenty of room between each one (6 per tray). bake for around 8-10 minutes until golden-brown. be careful as they go from cooked to burnt quickly! leave to cool for a few minutes on the tray and then move to a wire rack. melt the chocolate in a bowl over simmering water. ideally melt half of the chocolate to 53 degrees centigrade (127 fahrenheit) and then add in the rest of the chocolate finely chopped and keep stirring until the chocolate gets to 26 degrees centigrade (79 fahrenheit). this is temper the chocolate and should give a shiny finish and help the chocolate set properly. spread chocolate on the base of the florentine and then when cooled a little use a fork to create a wavy pattern. leave to set. posted by mark sanford at 11:06 no comments: email this blogthis! share to twitter share to facebook share to pinterest labels: almonds , biscuits , cranberries , florentines , great british bake off , nuts sunday, 10 august 2014 iced cherry cake (as seen on great british bake off) if you live in the uk i am sure you are watching the new series of the bbc's great british bake off . each week they have a technical challenge and so i have decided to make these myself and video it and give you the recipe used on the show. the first challenge was to make a cherry cake with lemon icing. this is fairly straightforward cake but using a savarin mould and then adding lemon icing and decorating with cherries and almonds makes it looks great. to watch a video of me making the cherry cake, please click on the video below: equipment required: large mixing bowl 23cm/9inch savarin mould tin sieve electric mixer the recipe : cherry cake 200g (7oz) glace cherries 225g (8oz) self-raising flour 175g (6oz) softened butter 175g (6oz) caster sugar 1 lemon - zest only 50g (1 3/4 oz) ground almonds 3 eggs preheat the oven to 180 degrees centigrade (350 fahrenheit or gas mark 4). brush melted butter over the savarin mould. cut the cherries into halves or quarters and then put in a sieve and rinse under running water. drain well and then dry using kitchen roll and then toss in two tablespoons of flour. put all other ingredients in a bowl and mix well with an electric mixer (or by hand). fold in the cherries. spoon into the tin and spread evenly. bake for around 35 minutes until golden-brown and a cake tester comes out clean. leave to cool in the tin for 10 minutes and the turn out onto a wire rack. do not ice until completely cool. icing 175g (6oz) icing sugar juice of one lemon 15g flaked almonds 5 glace cherries lightly toast the almonds in a pan until lightly brown (be careful they don't burn) and set aside. cut the cherries in half. to make the icing mix the icing sugar with some of the lemon juice - adding a bit at a time until the icing gets to a nice thick consistency. drizzle thickly over the cake and decorate with the almonds and cherries. posted by mark sanford at 10:44 no comments: email this blogthis! share to twitter share to facebook share to pinterest labels: baking , cake , cakes , cherry cake , great british bake off tuesday, 17 june 2014 banana bread - with chocolate having just come back from a trip to australia i was surprised how popular banana bread was. it is eaten a lot for breakfast and all coffee shops and cafes have banana bread on the menu. so on my return i decided to try and make it myself and have created a version with chocolate in also. to watch a video of me making the swiss roll please click on the video below: equipment 2 large mixing bowls electric mixer sieve loaf tin 22cm x 12cm (approx 8 1/2 inches x 4 1/2 inches) lined with greaseproof paper banana bread 150g (5 1/2 ounces) brown sugar 250g (9 ounces) plain flour 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon bicarbonate of soda 2 eggs 3 very ripe bananas 100g (3 1/2 ounces) dark chocolate chopped into small chunks 1 teaspoon vanilla extract 100g (3 1/2 ounces) melted unsalted butter preheat the oven to 180 degrees centigrade (350 fahrenheit or gas mark 4). brush melted butter over the loaf tin and then line with greaseproof paper ensuring that it comes up the side also. brush further melted butter on the greaseproof paper. sieve the flour, baking powder, bicarbonate of soda and cinnamon into a large bowl and stir in the sugar. in a separate bowl mash the bananas and the mix in the eggs (lightly beat them first), the melted butter and the vanilla essence. make a well in the dry ingredients and add in the banana mixture and fold together. once it is partly mixed add in the chocolate chunks and continue folding. once everything is mixed together pour the mixture into the lined tin. the batter will be thick. bake in the oven for approximately one hour until it is brown and a cake tester comes out clean. leave it to cool in the tin for around ten minutes and then turn out onto a wire rack. it is very nice to have a slice warm from the oven! if you are a nut fan then you could add some walnuts instead of the chocolate or have some of both in. posted by mark sanford at 12:28 no comments: email this blogthis! share to twitter share to facebook share to pinterest labels: baking , banana bread , cake , chocolate sunday, 4 august 2013 swiss roll it appears that the swiss roll does not have its origins in switzerland although it is thought to have have come from europe. also known as a 'jelly roll' it is a fatless sponge filled with jam and sometimes cream and rolled. in fact it could be filled with a whole number of fillings such as jam, fresh cream, buttercream, lemon curd or chocolate buttercream. in the recipe below i make a simple jam swiss roll. to watch a video of me making the swiss roll please click on the video below: equipment large mixing bowl electric mixer sieve swiss roll tin 25cm x 38cm (approx 10 inches by 15 inches) greaseproof paper swiss roll 125g (4 1/2 oz) caster sugar 4 eggs 125g (4 1/2 oz) plain flour 2 tablespoons warm water 1 teaspoon vanilla extract 4 tablespoons raspberry jam preheat the oven to 190 degrees centigrade (375 fahrenheit or gas mark 5). brush melted butter over the swiss roll tin. then put greaseproof paper in the tin ensuring that it comes up the side also. brush further melted butter on the greaseproof paper. beat together the eggs and the sugar for a few minutes until it has more than doubled in volume and is very fluffy. then add in the warm water and vanilla essence and stir in. sift half of the plain flour in to the batter and carefully fold in. add the remaining flour and fold in ensuring all the flour is well mixed in. pour into the tin ensuring the whole tin is covered but be careful not to use too pressure on the batter as you need to keep the air in the sponge. bake in the oven for 12-15 minutes

URL analysis for howtomakecakes.co.uk

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Whois Information

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Domain name:
howtomakecakes.co.uk

Registrant:
Gary Bembridge

Registrant type:
Unknown

Registrant's address:
Chiswick, London
london
W4 2JD
United Kingdom

Data validation:
Nominet was not able to match the registrant's name and/or address against a 3rd party source on 25-Nov-2014

Registrar:
Ascio Technologies Inc. Denmark ? filial af Ascio Technologies Inc. USA t/a Ascio Technologies inc [Tag = ASCIO]
URL: http://www.ascio.com

Relevant dates:
Registered on: 25-Jul-2007
Expiry date: 25-Jul-2018
Last updated: 24-Jul-2017

Registration status:
Registered until expiry date.

Name servers:
alfa.ns.active24.cz
beta.ns.active24.cz
gama.ns.active24.sk

WHOIS lookup made at 22:58:20 11-Sep-2017

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  REGISTRAR Nominet UK

SERVERS

  SERVER co.uk.whois-servers.net

  ARGS howtomakecakes.co.uk

  PORT 43

  TYPE domain

OWNER

  ORGANIZATION Gary Bembridge

TYPE
Unknown

ADDRESS
Chiswick, London
london
W4 2JD
United Kingdom
Data validation:
Nominet was not able to match the registrant's name and/or address against a 3rd party source on 25-Nov-2014

DOMAIN

  SPONSOR Ascio Technologies Inc. Denmark ? filial af Ascio Technologies Inc. USA t/a Ascio Technologies inc [Tag = ASCIO]

  CREATED 2007-07-25

  CHANGED 2017-07-24

STATUS
Registered until expiry date.

NSERVER

  ALFA.NS.ACTIVE24.CZ 81.95.96.2

  BETA.NS.ACTIVE24.CZ 81.0.238.27

  GAMA.NS.ACTIVE24.SK 93.188.1.228

  NAME howtomakecakes.co.uk

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  REGISTERED yes

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