In the Bakery:
May Baking Club Subscriptions
May brings a month of fun bakes! We took inspiration from Mexican celebration ‘Cinco de Mayo’, and seasonal flavours with a hint of sunshine.
We’ve had a few good days with glorious weather in the previous month, and we were feeling a little inspired to bring you some equally sunny feeling bakes.
This blog gives you a peek at what goes on here in the bakery, behind the scenes when developing the recipes which arrive on your doorstep each month – we’ve even included some of our own development fails too (hey, it happens to the best of us!).
This is also the first month we’ve tested out some more eco-friendly packaging for your ingredients – remember, you can fill out our survey monkey quiz on the link here to be in with a chance of winning a 12 month subscription!
Just be sure to include your contact details, postal address and email, and submit your answers before 15th May 2019.
If you haven’t received your box yet, and you would rather savour the surprise, read no further, or hop onto this link and read this instead 😉
Sunny & Share Bread
Incase you couldn’t tell from the title, we have a huge Cher fan in the bakery.
This is your pre-warning for various puns to follow.
Initially we had envisioned an Italian inspired tear & share bread here – we were thinking black olives, tomato and lashings of garlic! Gimme gimme gimme, right?!
However, after a few days of thinking about the ways in which to present the sharing bread, we settled on the idea of a sun – and sought a much warmer feel to the filling.
We opted to add turmeric to the dough for a yellow look (believe us, it looks lovely) and created a luscious filling using Moroccan inspired herbs and spices with some little sweet sultanas, jewelled throughout the twists!
If we could turn back time, we perhaps would have made a larger batch so we could have eaten more. It was very yummy!
Here are a few tips and tricks to help with this bake:
- Knead your dough on a board or a dark surface, as the turmeric can stain!!
- For symmetry, try to ensure all your twists are created in the same direction.
- You could use the same dough recipe, to try and create new flavour combinations, such as a basil pesto inspired sharing bread!
Lemon & Poppy Seed Muffins with Lemon Curd and Swiss Meringue Buttercream
I tend to associate lemon with spring, and I was keen to try create something zesty and delicious!
I’ve never attempted to make Swiss Meringue Buttercream before – but it was on my ‘to-make’ list, so what better opportunity than with Lemon & Poppyseed Muffins, featuring a surprise lemon curd centre!
We had toyed with the idea of incorporating some blueberry into the flavour, but ultimately decided that we’d like to stick with lemon as a real stand-out, punchy flavour.
Our initial sponge bake was successful – tasty, fluffy and light!
The curd came together nicely, and finally, we approached the pièce de résistance – the Swiss meringue buttercream!
This can be a tricky buttercream – we went through a whirlwind of emotions during our Swiss Meringue Buttercream journey – but the end result was a glossy, silky smooth buttercream, finer than your wildest buttercream dreams.
We have a few tips to share to help ensure a successful bake:
- Make sure your lemons are unwaxed for the curd – if they are waxed, just rinse under hot water to remove before zesting.
- At some point after beating the butter into the Swiss meringue mixture, you will think it has split – do not panic – this is completely normal, and keep beating!
- We used the larger end of a piping nozzle to create unfair holes for our curd – if you don’t have one, a teaspoon or melon baller would be fine too!
Young Bakers Club
Piñata Surprise Cupcakes
Who doesn’t love a surprise? These cupcakes are colourful, fun and super easy, too!
We wanted to create something a little Mexican inspired, and what greater fun than a traditional piñata based bake – don’t worry though, there are no bats being violently swung involved in this recipe!
In the middle of these lovely vanilla clouds of spongey goodness, there is a secret treasure trove of tiny rainbow chocolate beans, just waiting to be discovered and devoured.
We have the following top tips to help with this months recipe:
- Use an ice-cream scoop, if you have one, to measure out even cupcakes each time
- If you had other sweets available, you could create a variety to hide inside your cupcakes
- If you put any discarded sponge when coring into a separate bowl, you can add any leftover buttercream and mix together at the end to create some delicious cake pop mixture.