If you’re starting from scratch, perfecting your pastry or simply wondering how you’ve ended up with a wonky loaf,  we’ve a whole host of tips & tricks guaranteed to arm you with the baking know-how. 
Whether baking for a celebration, to share or just because you love baking and fancy a warm gooey, chocolaty cookie. Get comfy with a cuppa and have a scroll, your next moment of baking joy awaits. 

Find classic baking recipes & ideas or be inspired to try something new.  Sign up for the chance to become baker of the month!  Bake something delicious!

Baking Tips

From breadsticks to brioche, sourdough to pizza dough - we have a medley of bread and dough recipes to see you through from breakfast to dinner.&nbsp; 
 
Love a 'pop in the breadmaker' bake? Or perhaps more of a 'get stuck in and sticky' <a href="/recipes/bacon-and-cheese-loaf">hand baked loaf</a>? Whatever type of baker you are, bread baking apprentice to artisan extraordinaire we have the best bread recipes.

Allinsons-Naan-Bread-1-1-Baking-Mad-3.jpg

Making your own bread from scratch is incredibly satisfying. We also have pizza dough recipes, doughnuts and so much more. Try them out today.

Bread Recipes | Easy & Delicious Bread & Dough Recipes

Fill your house with the aroma of freshly baked bread

Bread & Dough

There are lots of ways to make a cake; dress it up with decorations or celebrate its full naked glory. A ‘drop of vanilla’ birthday cake, "one more slice" banana bread or decadent chocolate cake recipes. Rolled. Stacked. Filled. You bake the rules. 
 
For beginners, the classic <a href="/recipes/lemon-drizzle-cake">Lemon Drizzle cake</a> is the perfect crowd-pleaser. Or for more experimental bakers, stack the tiers high and fill the cakes with hidden surprises. When cake is life, not just for birthdays, we say let’s get baking.

Cookie, Oreo & Brownie Layered Cake with a slice cut out of it. 

Baking a cake is a fine art, but one that can be mastered by many. Browse through our cake recipes and find the perfect one for you.

Cake Recipes | Easy Cake Ideas

Old Favourites & Classic Cakes

Cakes

Chocolately truffles, creamy fudge, the fluffiest marshmallows, we defy not to become giddy like a child in a sweet shop with these sweet recipes.&nbsp; 
 
From nostalgic sweets, <a href="/recipes/white-chocolate-snowies">snowies</a> and <a href="/recipes/chocolate-nutella-mice">chocolate mice</a> to <a href="/recipes/turkish-delight">Turkish delight</a> and <a href="/recipes/peppermint-creams">Peppermint Creams</a>, the hardest decision will be which one to try first. Pick n Mix to your hearts delight or share the love creating the greatest Willy Wonkeriffic edible gifts for friends and family.

Top view of Rainbow Meringues in a bowl, with Rainbow Meringues scattered around next to a bag of silver spoon caster sugar

The most exciting confectionery and sweets recipes including Turkish delight & chocolate fondant are on Baking Mad. Pick your favourites and make them today

Confectionery Recipes | How to Make Homemade Candy Sweets & Chocolates

Try your hand at making homemade confectionery recipes

Confectionery

Crunch, snap or dunk. However you like to eat your biscuits, we have something for everyone. Our irresistible 5* Millies <a href="/recipes/copycat-chocolate-chip-millie-s-cookies">chocolate chip cookie recipe</a> is a must for all cookie lovers. You call it eating the whole batch, we call it taste testing.&nbsp; 
 
When it comes to biscuit recipes, go simple with <a href="/recipes/shortbread-fingers">shortbread</a> or spice up your life with <a href="/recipes/gingerbread-dough">gingerbread</a>. There's even a <a href="/recipes/dog-biscuits">dog biscuit recipe</a> for your pampered pooches.

Side on view of a stack of vegan and gluten free chocolate chip cookies

Cookies and biscuits can often be confused, but either way, they are delicious and easy to make. We have loads of recipes for you to try out. Happy baking

Cookies And Biscuit Recipes | How to Make Easy Biscuit & Cookies at Home

Fill up your biscuit tin!

Cookies & Biscuits

Mini or mighty, one in a jar, for the best cupcake recipe you needn't look that far.&nbsp;Vanilla, Oreo, Biscoff? Chocoholics, all hail the 5* <a href="/recipes/mary-berry-chocolate-cupcakes">Mary Berry chocolate cupcake recipe</a>.&nbsp;Keep kids busy with <a href="/recipes/chocolate-cake-pops">cake pops</a> and <a href="/recipes/simple-fairy-cakes">fairy cakes</a>. We even have <a href="/recipes/feta-cheese-and-herb-cupcakes">savoury cupcakes</a> to jazz up lunchtime. 
 
Mad about muffins? From blueberry to banana muffin recipes; the tastiest way to sneak in your 5 a day. <a href="/recipes/gluten-free-chocolate-and-cherry-muffins">Gluten free muffins</a>, <a href="/recipes/vegan-blueberry-muffins">vegan muffins</a>, you will be spoilt for choice.

Nutella Cupcakes with glass bottle of milk in the background

Cupcakes and muffins both have a place in our hearts and they’re similar in looks and how they’re baked. Here are our favourite cupcake and muffin recipes.

Cupcakes & Muffin Recipes | Easy Recipes & Best Bakes

Bake a batch & share with friends!

Cupcakes & Muffins

All about the heavenly desserts? Whatever the season or occasion we have dessert ideas from summery meringues, pavlovas to panna cottas. In winter snuggle down with warming and comforting puds, whether it be&nbsp;a humble crumble or creamy rice pudding. 
 
If cheesecake is your kryptonite we suggest you look away now - from <a href="/recipes/new-york-baked-cheesecake">New York Vanilla</a> to <a href="/recipes/toblerone-cheesecake">Toblerone</a>, our selection is guaranteed to leave you weak at the knees.

2 glass jars of eton mess, raspberries, edible flowers and vanilla extract

Desserts come in many shapes and sizes. Baking Mad has a full collection of dessert recipes that you simply have to try. Get them here.

Dessert Recipes | Easy Desserts for Every Occasion

Browse dessert recipes for every occasion

Desserts

Ice cream recipes have never been simpler, no ice cream maker needed! Maple fudge, strawberry ripple, mint choc chip and rum – no need to be so vanilla (although this is also yummy). Serve in an <a href="/recipes/arctic-roll">arctic roll</a>, <a href="/recipes/fruity-knickerbocker-glory">knickerbocker glory</a>, <a href="/recipes/ice-cream-cookie-sandwich">cookie sandwich</a> or an indulgent ice cream cake, guaranteed smiles all round.
It’s not just ice cream recipes; granitas, sorbets, frozen yoghurts and ice lolly recipes. Lots of icy delights, so free up your freezer.

Bowl of ice cream, apple and slices, brown sugar packet

Discover the perfect homemade ice cream & ice lolly recipes with the latest tips, and learn how to make anything from vanilla ice cream to an ice lolly.

Ice Cream & Lollies | Easy Frozen Homemade Treats

There's nothing better than homemade ice cream...

Ice Cream & Lollies

Fluffy <a href="/recipes/buttercream-icing">basic buttercream </a>(or frosting) really is the icing on any cake. Simple to whip up, satisfying to gobble up. Master a buttercream recipe and experiment with flavours, or add cocoa for the best <a href="/recipes/salted-chocolate-buttercream">chocolate buttercream</a>. 
 
From rainbow buttercream, roses or ruffles, we have the piping tips and techniques to grow your decorating skills. More of an icing traditionalist?

Try one of our many icing & buttercream recipes and make something delicious today Learn how to make the perfect icing or buttercream filling for your cake.

Icing & Buttercream Recipes | Simple & Easy Sweet Toppings

From royal icing to fondant icing and flooding, we have it all

Icing & Buttercream

You can’t beat homemade, bursting with fruit and veg. <a href="/recipes/lemon-curd">Lemon curd</a>, <a href="/recipes/orange-and-whisky-marmalade">Orange and Whiskey marmalade</a>, <a href="/recipes/glitter-strawberry-jam-with-champagne">glitter Strawberry jam</a> - your toast has never tasted so good. 
 
Revolutionise your tarts and pies with chutneys, curds, jams and jellies that will have your friends begging for the recipe. It couldn't be simpler with our friendly tutorials, you'll know how to make jam in no time.

Discover jams, marmalade, chutneys & other preserve recipes on Baking Mad. Jams & preserves are a key part of many traditional cuisines all over the world.

Jams & Spreads | Easy Homemade Preserves

Are spreads and preserves your jam?

Jams & Spreads

Traditionally <a href="/recipes/basic-pancakes">thin crepes</a> or thick and fluffy <a href="/recipes/american-pancakes">American Pancakes</a>? Stack with berries, maple and bacon, or fill with spinach and ricotta. 
 
Keto, Vegan or Gluten Free, the humble pancake is flipping fabulous whatever the occasion. For the ultimate batter indulgence, a mountain of waffles drizzled with syrup or a plate of cinnamon Churros dipped in chocolate. Heavenly.&nbsp;

Stack of american pancakes covered in maple syrup and topped with fresh berries

Pancakes aren't just for Shrove Tuesday. From crepe to American style, discover the variety of exciting pancake and pancake batter recipes on Baking Mad.

Pancakes, Crepes & Waffles

Pancakes are for life, not just for Pancake Day

Whether you need a simple shortcrust pastry recipe, fabulous filo or puff perfection, we have something for everyone. Even Vegan potato pastry. 
 
Learn <a href="/baking-tips/how-to-blind-bake-pastry">how to blind bake pastry</a> and once you have mastered the basics, tart it up to your hearts delight. Travel the world from Danish pastries to French Pastries, Austrian Strudels to Greek Spanakopita. Sweet or savoury. Steak pie or apple pie. We have more swirls, rolls and turnovers than a gymnast.

Looking for a easy, tasty pastry recipe? You've come to the right place From Yorkshire puddings to apple pies, discover the many recipes on Baking Mad.

Pastries, Pies & Tart Recipes | Easy Ideas for Best Savoury Bakes

Grab your rolling pins and let’s get baking.

Pastries, Pies & Tarts

How to make scones has never been easier with our foolproof tips and tricks on how to rub together butter and flour. Whether you’re “jam then cream” or vice versa there's something for everyone. 
 
Sweet or savoury. Cheese scones galore. Marmite lovers will go crazy for our <a href="/recipes/cheese-and-marmite-scones">Cheese and Marmite scones</a> - the ultimate taste sensation. Bring your ‘A’ game to afternoon tea with these easy scone recipes. The yummiest fruit scones, calorie conscious, buttermilk and <a href="/recipes/gluten-free-afternoon-scones">gluten free scones</a>.

scone with strawberries and cream on a plate 

Discover our easy scone & shortcake recipes from Baking Mad & find your favourite scone recipe. Learn the secrets of this traditional English treat

Scones & Shortcake Recipes | Baking Mad

Once they’re scone, they’re scone

Scones & Shortcakes

We have the perfect accompaniment to any pud - velvety <a href="/recipes/vanilla-custard">vanilla custard</a>. Or for a touch of nostalgia, a spoonful of feel-good <a href="/recipes/pink-custard">pink custard</a>. 
 
For ultimate indulgence, our <a href="/recipes/salted-caramel-sauce-three-ways">salted caramel sauce</a> is pure heaven. Drizzle on ice cream, or hide inside melt-in-the-middle puds; it’s also tasty eaten secretly by the spoonful. Gift these sweet sauces to your loved ones and you will be guaranteed friends for life.

Find the most delicious sweet sauces recipes on Baking Mad. Whether you're looking to make bread, caramel or cranberry sauce, you can try one here today

Sauces & Condiments | Simple Homemade Sauce Recipes

Feeling Saucy?

Sweet Sauces

Can we tempt you with a traybake? Breath-taking brownies, blissful blondies, fabulous flapjacks. Maybe our millionaires shortbread recipe? Crunchy biscuit base, velvety caramel and sweet chocolate to finish. 
 
Is your mouth watering yet? Traybakes are a cinch with kids - like our ‘anything goes’ <a href="/recipes/biscoff-rocky-road">Rocky Road recipes</a>, simple to make and scrumptious to snuffle. You're in the right place for the yummiest traybake recipes.

Salted Caramel Cookie Traybake pieces stacked on top of each other with a hand reaching for the top piece. A bottle of milk in the background and jar of caramel sauce in the foreground

Traybakes are a delicious collection of baked cakes, slices and squares that are baked in a tray and then sliced up into portions. Find your traybake match here.

Traybake Recipes | Easy Flapjacks & Best Brownies

Deliciously simple traybake recipes

Traybakes

Fruit cake, sponge cake or a single cupcake, we have the birthday cake recipes to make the day special. Kids will love our fun cakes from unicorns, castles and barbies to rainbow showstoppers. 
 
Heavenly <a href="/recipes/best-chocolate-cake">chocolate cake</a> and <a href="/recipes/boozy-margarita-cake">boozy bakes</a> for the adults. Even <a href="/recipes/number-cake">number cakes</a> for those who don’t mind their age. Make the birthday with nibbles galore. Scotch egg or sausage roll anyone?

Looking to bake the perfect birthday cake for family or friends? Explore Baking Mad's wide selection of birthday cake recipes to get inspiration

Birthday Cakes & Bakes | Baking Mad

Whether you're 1 or 100 we all deserve a birthday cake on our big day

Birthday Recipes

Recipes

Tips & Tricks

At Baking Mad, we believe baking is for everyone and every foodie deserves an awesome tasting bake. Whether you are wanting to <a data-item-id="093c5cf3-4530-58e4-8cdd-f0fbd9fbb56c" href="">veganise your bakes</a> or are perhaps allergic to certain ingredients we have a few hints and tips to share when it comes to finding the perfect baking substitution and enjoy that ‘mmmmm’ with every bite.
<h2>How to substitute baking powder</h2>
If we have learnt anything over the last few months, it’s to get creative with ingredients when they aren’t available in store; one of these being baking powder.
The obvious suggestion is to use self-raising flour, which includes baking powder to give your baking a helping hand in the fluffy stakes. However, if this is not the option for you, we have a few other tricks up our sleeves.
A mix of buttermilk and bicarbonate of soda provides the same effect as baking powder. 122g of buttermilk and ¼ teaspoon of bicarb is a super simple substitute for 1 teaspoon of baking powder, commonly used in bakes such as <a data-item-id="25824ed9-93e7-57dd-9ff5-1d318fc27d3b" href="">Red Velvet Cakes</a>.
Similar to buttermilk, natural yoghurt also has an acidic pH, so when mixed with bicarbonate of soda it is the perfect copycat to baking powder.
You will need to decrease the quantity of liquid in your bake to compensate for the buttermilk/natural yoghurt added to avoid a wet flop. Flavoured yoghurt will work, but plain is better to avoid any alterations to the flavour of your bake.
Is there a pot of cream of tartar lingering in your baking cupboard? Now could be its time to shine. Follow a ratio of 2:1 when replacing baking powder to achieve the same effect.
<h2>How to substitute eggs</h2>
Eggs are used in baking to bind, leaven, add moisture, flavour and improve appearance, helping with that golden freshly baked glow. Fortunately, there are plenty of alternatives should <a data-item-id="a2be80de-078c-594d-bba0-350a19756af1" href="">egg free baking</a> be the choice for you.
Similarly to butter, substitutes such as apple sauce and mashed bananas are perfect stand ins. Commonly, bakers switch to ground flaxseeds, like we did in our <a data-item-id="cd89c62f-30d0-507a-8288-d6a9ed75db4a" href="">vegan blueberry muffins recipe</a>, or use chia seeds – 1 tablespoon of these mixed with 3 tablespoons of water is the equivalent to one egg.
Egg replacers such as <a data-item-id="c1f792d6-3a6e-516b-9a4b-95dbbf54ba8f" href="">aquafaba</a> are also popular with 3 tablespoons becoming the perfect replacement for 1 egg or egg white.
One of our favourite alternatives is peanut butter, we love Proper Nutty Peanut Butter, and simply switching one egg for 3 tablespoons of the nutty stuff makes for a super delicious bake.&nbsp;
<figure data-asset-id="444feb5e-7f8a-5cdd-9cd0-53c5df8006c9" data-image-id="444feb5e-7f8a-5cdd-9cd0-53c5df8006c9"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/8c192f14-7313-4364-b297-ba90d9f46eb6/Vegan-Peanut-Butter-Chocolate-Chip-Cookies-(6).jpg" data-asset-id="444feb5e-7f8a-5cdd-9cd0-53c5df8006c9" data-image-id="444feb5e-7f8a-5cdd-9cd0-53c5df8006c9" alt="Vegan-Peanut-Butter-Chocolate-Chip-Cookies-(6).jpg"></figure>
<h2>How to substitute&nbsp;butter</h2>
Most cake recipes will recommend the use of butter, primarily as it is a leavening agent, which in layman’s terms means it makes your bakes super light and fluffy adding air to your cakes and bakes.
Good news though there are plenty of alternatives, that also bring the bonus of helping achieve your fruit and veg, 5 a day. Result.
Apple Sauce, Avocados and Mashed Bananas are all yummy swaps. These can be swapped on a 1:1 ratio but it’s worth being aware they may add extra moisture to your bakes, which can be counteracted by reducing other liquids in the recipe or adding a touch extra flour.
Top tip: when using avocados, you might want to trial it in a darker bake such as chocolate cake to cover up the tinge of green colour.
If you prefer to experiment with oil as an alternative, coconut oil can be used on a 1:1 ratio or alternatively for a more neutral flavour olive oil can be used at 3:4 ratio.
Margarine is also a fantastic option for recipes that call for melted butter and easy to find at your local supermarket.
<h2>How to substitute flour</h2>
Whether you can’t find your favourite baking flour, you’re contending with allergies or specific dietary requirements or simply fancy expanding your baking repertoire, there are a whole host of alternative flours available.
Almond flour, coconut flour, quinoa or chickpea; the options are endless.
For a gluten free alternative, buckwheat flour is an interesting substitute with a distinctive, nutty flavour and chewy texture that provides character to bakes. It makes for a perfect substitute in bread, <a data-item-id="35d293e1-751b-57a9-b6f2-c8330d154db1" href="">vegan brownies</a> and muffins thanks to its flavour and texture.
Teff flour provides as a great alternative too, offering an excellent rise and texture in your gluten free chocolate cakes, fruit cakes and <a data-item-id="1c7ef4ae-fce1-5f4d-b561-ad0bdf10b8f5" href="">banana bread</a>.
<figure data-asset-id="bf937f36-daea-56a0-b067-619d9a845e3f" data-image-id="bf937f36-daea-56a0-b067-619d9a845e3f"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/c7604454-3e10-4897-b714-02ee118f7deb/Gluten-Free-Vegan-Brownies-SQUARE-2.jpg" data-asset-id="bf937f36-daea-56a0-b067-619d9a845e3f" data-image-id="bf937f36-daea-56a0-b067-619d9a845e3f" alt="Gluten-Free-Vegan-Brownies-SQUARE-2.jpg"></figure>
<h2>How to substitute milk</h2>
Used the last drop of milk in your cuppa, lactose intolerant or following vegan diet? Nut milk could be the optimum choice for you. Almond, pistachio, or other nuts of this type can be easily swapped like for like in baking.
Soy and rice milk are also a viable option without affecting the outcome of the bake.
If just a splash is needed, oat milk can work, however more than that and oat milk might change the result of bake.
Whilst baking is a science and recipes should always be followed, each baker and their requirements are different and with a little experimentation and guidance recipes can be tailored to ensure that every baker gets to enjoy the fruit of their labour. Smiles guaranteed.

The ultimate guide to baking substitutes

Are you on the quest to bake the perfect loaf? We know that although bread baking is fun with tasty results, there are sometimes mishaps along the way. If you're currently standing in your kitchen&nbsp;thinking 'What went wrong with my loaf?' we've written this just for you.&nbsp;We've answered the most commonly asked questions when it comes to bread baking to help your next loaf be its best loaf yet.
<h2>What to do when your bread dough is too wet or sticky:</h2>
The more you knead dough the less sticky it should become, just try to keep kneading for a few minutes and gradually the stickiness or wetness should reduce and a smoother dough with a satin sheen should form. This indicates the gluten strands are developing and the dough is becoming more elastic. If after 5 minutes of kneading the dough is still overly wet or sticky just add a few teaspoons of flour and knead this in. 
 
Take a look at this useful video&nbsp;(one of our golden oldies from the archive) to see <a data-item-id="411cd2c4-6262-5a8a-a343-6b28d5140564" href="">how to knead dough by hand</a>.
<h2>What to do when your bread does not rise:</h2>
A room temperature of around 22°C-25°C is ideal for bread to rise (this is what we call the proving stage). Some breads will take longer than others to rise and this can be due to many factors such as temperature, ingredients and even the water temperature used. Check the liquid added to the dough is not over 37°C or it may kill off some of the yeast, similarly check the yeast is not too old or stale and inactive. Check that you haven’t added too much sugar or salt as both common mistakes may stop the yeast from working properly. If you think your room is just too cold you can always move your dough to a warmer location or just turn the light on in your oven and put the dough in – just the warmth from the light may be enough to give it a boost. 
 
For more top tips on getting your dough to rise, check out what expert bread baker Peter Sidwell has to say.
<h2>What to do when bread is too dense:</h2>
<figure data-asset-id="2c8be3ab-d538-4a51-a320-33b864f1c4f3" data-image-id="2c8be3ab-d538-4a51-a320-33b864f1c4f3"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/2aa18215-aa8a-4190-8e8d-f2db81388c8e/Allinson's%20strong%20white%20bread%20flour.jpg" data-asset-id="2c8be3ab-d538-4a51-a320-33b864f1c4f3" data-image-id="2c8be3ab-d538-4a51-a320-33b864f1c4f3" alt="Allinson's strong white bread flour packshot"></figure>
There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn’t enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used. Always use strong flour instead of plain and make sure too much salt was not added. This can cause the yeast to not be as effective. We recommend Allinson's strong white bread flour for bread baking.&nbsp;
<h2>Will my bread rise in oven?</h2>
During baking, the dough continues to rise for a short while due to the steam generated and the continued action of the yeast. It will stop rising when the yeast dies and the crust hardens, usually within the first 10 minutes of baking.&nbsp;
<h2>How to know when my bread is cooked:</h2>
A loaf of bread is baked when it is golden-brown all over, firm to touch and sounds hollow when taped on the underneath. The bread is still cooking during the cooling process so it is important to leave to cool for as long as you can resist! 😊
<h2>What’s the optimum temperature for proving bread?</h2>
A room temperature of around 22-25°C is the ideal temperature for bread to rise (what’s called the prove time). A much cooler temperature will lead to a longer prove time but a more complex flavour due to enzyme activity. A much warmer temperature can speed up the proving, but you may start to get an unpleasant beery taste and smell. 
 
We've answered the most commonly asked questions when it comes to troubleshooting bread, but if you're after some more specific tips, try our further reading: 
 
<a data-item-id="bc584b9f-3077-56dd-94dc-47851ad823bd" href="">How to freeze bread dough</a> 
 
<a data-item-id="ed124710-3234-555c-a58e-064e56363bad" href="">How to freeze baked bread</a> 
 
<a data-item-id="42a4ef31-b282-5902-aac4-a8c9f6376624" href="">How to shape dough into an oval</a> 
 
<a data-item-id="69d8a97b-908c-57ad-a70b-91d6bc3b6dc4" href="">How to shape dough for a tin</a>

Tips for when bread goes wrong

Interested in making bread but not sure where to start? We’ve answered all your bread-related questions in one single blog post so you can learn all the fundamentals here.
<h2> 
 
&nbsp;GENERAL BREAD QUESTIONS</h2>
 
Q: What’s a basic bread recipe? 
 
A: Making your own bread is both therapeutic and rewarding but if you’ve never made it before, don’t worry. We have an incredibly simple recipe that only requires 5 ingredients and no fancy equipment. Try out our <a data-item-id="0a6ac03e-b262-5f76-b54c-76cff9f97e09" href="">‘Very Simple White Loaf’</a> by Allinson's and you’ll end up with a loaf that looks like it came from a bakery. Once you’ve cracked this recipe, you’ll conquer any loaf! 
 
&nbsp;Q: Can you make bread without yeast? 
 
A: Absolutely! Our <a data-item-id="b7018575-ca73-5adb-bb67-e5a90705a88b" href="">Soda Bread</a> recipe is completely yeast-free and takes no more than a few minutes to prepare. You can whack it straight into the oven without having to wait for the dough to rise. 
 
&nbsp;Q. Can you make bread with plain flour? 
 
A: Again, this is where Soda Bread is your best friend. One of the greatest things about soda bread is that you can alter the white to wholemeal flour ratio. So just use 500g of plain flour instead of 250g wholemeal and 250g plain. 
 
Q: Can I turn plain flour into self-raising flour? 
 
A: Yes! All you need to do is add 2 tsp of baking powder to each 150g/60z of plain flour.
<h2> 
 
&nbsp;HOW TO FREEZE BREAD</h2>
 
 
Q: How do you freeze bread? 
 
A: It’s always best to freeze your bread as soon as possible to keep your loaf fresher for longer. We suggest cutting it into slices first once it’s cooled down and wrap tightly in cling film before freezing. This way you can grab the desired number of slices you need whilst keeping the remaining loaf in the freezer. If you don’t want to cut your loaf in slices, simply double wrap in cling film before freezing and consume within 6 months.
<h2> 
 
&nbsp;HOW TO DEFROST BREAD</h2>
 
 
Q: How do I defrost an entire loaf? 
 
A: OVEN - Take the bread out of the plastic wrap and leave to thaw in the fridge. Once defrosted, place the loaf on a tray wrapped in tin foil. Preheat the oven to 150-160C (fan) and bake for 25-30 minutes. 
 
&nbsp;Q: How do I defrost bread slices? 
 
A: MICROWAVE - Take the desired amount of sliced bread out the freezer and place on a microwaveable plate. Heat on full power in the microwave for 15-25 seconds until soft. 
 
A: TOASTER - If you’d like to consume immediately, pop the sliced bread in the toaster for a few minutes. 
 
&nbsp;Want to discover more tips and tricks about bread making? Read <a data-item-id="94857e9d-dca3-54e7-a437-7ddc654f50f4" href="">Peter Sidwell’s blog post</a> or watch his video.&nbsp;
 
<h2>&nbsp;HOW TO STORE FRESHLY BAKED BREAD</h2>
 
 
Q: How do you store freshly baked bread? 
 
A: If you don’t want to freeze your freshly baked bread but would like it to last longer, store in an airtight container for 2-3 days for ultimate freshness.
<h2> 
&nbsp; 
HOW TO FREEZE BREAD DOUGH</h2>
 
 
Q: Can I freeze bread dough? 
 
A: If you make your own bread frequently, you’ll probably prefer to freeze the dough instead of the finished loaf. Make your dough as usual and allow to prove. Shape the dough into either rolls or loaves and freeze on a lightly greased baking tray or loaf tin. Once frozen, remove from the tin/tray and double wrap in cling film. Date the dough and use within 6 months. 

<figure data-asset-id="4a6904c8-cab3-42ae-983a-665ccc728354" data-image-id="4a6904c8-cab3-42ae-983a-665ccc728354"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/8642274f-04bc-492a-a4ef-c9644a8c5d66/Allinson-s-sun-dried-tomato-and-herb-focaccia-(9).jpg" data-asset-id="4a6904c8-cab3-42ae-983a-665ccc728354" data-image-id="4a6904c8-cab3-42ae-983a-665ccc728354" alt="Focaccia bread"></figure>
<h2>HOW TO DEFROST BREAD DOUGH</h2>
 
 
Q: How do you defrost bread dough? 
 
A: Take your frozen dough out the freezer and allow to thaw in the fridge overnight (still wrapped in cling film). Once thawed, return the dough to an oiled baking tin or tray. Cover the dough in a tea towel. Leave the dough to rise in a warm environment and wait until it’s doubled in size. Now you can continue to bake your dough as per your recipe instructions.&nbsp;
<h2> 
 
&nbsp;TOP 10 BAKING TIPS AND TRICKS</h2>
 
 
&nbsp;1. Use the remaining egg shell to remove smaller shell fragments.&nbsp;​- So you’ve cracked an egg and behold, there’s a shell in your mixture! Use the remaining shell to scoop it out. 
 
2. To keep your <a data-item-id="1a1e0a28-16f2-57d7-a367-3eb17ab82959" href="">cookies</a> moist, place a slice of bread in an airtight container with them&nbsp;- The cookies will absorb the moisture from the bread, keeping them softer for longer! 
 
3. Use an ice-cream scoop to portion your <a data-item-id="b0d287f4-04d0-56cd-9903-4afa0875b381" href="">muffins,</a> cookies and cupcakes!&nbsp;You’ll have perfect portions every time. 
 
4. Room temperature ingredients mix better than cold ingredients&nbsp;- Try and get all your ingredients around room temperature first – your bakes will thank you later! 
 
5. Try and avoid the temptation of opening your oven to check on your bakes -&nbsp;Opening your oven frequently can cause your bakes to sink! 
 
6. Coat your chocolate chips and fruit in flour before adding them to your mixture -&nbsp;This will prevent them from sinking to the bottom of your bakes. 
 
7. Quickly soften your butter in the microwave&nbsp;- Boil some water in the microwave for 2-3 minutes. Remove the water from the microwave and replace with your butter on a plate. Close the microwave door and allow the butter to soften from the trapped heat. 
 
8. Never directly mix salt and yeast together -&nbsp;This tip is thanks to Peter Sidwell! When you place salt directly onto on yeast, the yeast will die and your dough will not rise. 
 
9. Quickly ripen bananas in the oven -&nbsp;Place your bananas on a lined tray and pop in the oven at 180C (fan) for 30-40 minutes or until the banana coating is black. This will give you the perfect mushy, <a data-item-id="f8d30e98-f8c1-5ee7-bfe5-e81bde82437c" href="">sweet bananas for baking</a>. 
 
10. Ensure you’re using the correct tin for a perfect bake -&nbsp;Recipes base their baking time on the thickness of the batter. Using too large of a tin will cause your bake to cook too quickly and potentially burn.

The Ultimate Bread Guide - Everything you need to know about making bread

There is a new trend online and it is Dalgona Coffee. You might be wondering 'What is Dalgona Coffee?' or 'Where can I get my hands on a delicious Dalgona Coffee recipe?' Well we have got you covered... 
 
Dalgona is a whipped coffee, served over iced milk. It has just a few simple steps to make an Instagram worthy iced coffee of which most Barista's would be proud. 
 
Paul A. Young has taken it one step further and produced a decadent&nbsp;chocolate Dalgona recipe with an indulgent Maple and Vanilla twist that is definitely worth a try.&nbsp;So what are you waiting for? 
 

<figure data-asset-id="dbf3acc3-068c-4c52-9ab7-cf2c373d8ab3" data-image-id="dbf3acc3-068c-4c52-9ab7-cf2c373d8ab3"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/38d42885-c69e-43e8-afa9-95fabffd0eb6/Dalgona-Recipe-Image_1.png" data-asset-id="dbf3acc3-068c-4c52-9ab7-cf2c373d8ab3" data-image-id="dbf3acc3-068c-4c52-9ab7-cf2c373d8ab3" alt="Dalgona coffee recipe"></figure>
 
 
Ingredients 
 
For the coffee foam: 
 
2 tsp Instant Coffee 
 
2 tsp Billington's Golden Caster Sugar 
 
2 tsp Water 
 
&nbsp;
For the milk: 
 
100ml Milk 
 
2 tsp Billington's Very Dark or Amber Maple Syrup 
 
1 tsp Nielsen-Massey Vanilla Extract 
 
&nbsp; 
For the ganache: 
 
200g Dark Chocolate, chopped 
 
150ml Water 
 
1 tsp Billington's Golden Caster or Light Muscovado Sugar 
&nbsp; 
 
Method 
 
In a small bowl, whisk the instant coffee, caster sugar and water until light, thick and frothy. For a softer foam double the water volume.&nbsp; 
 
In a glass, mix together the milk, maple syrup and vanilla extract. 
 
To make the ganache, bring the water and sugar to a simmer in a small pot. Place the chocolate in a bowl, pour over the water and sugar mix and whisk. Divide it into two glasses and allow to cool fully. 
 
Carefully pour the milk mix over the ganache and then spoon over the coffee foam. 
 
Finish with some chocolate shavings or a chocolate button and a sprinkle of demerara.&nbsp; 
 
Enjoy by drinking the milk and foam before spooning out the ganache. Otherwise, enjoy as a dessert by digging through all the layers with a spoon.&nbsp; 
 
For more inspiration why not follow us on Facebook <a href="https://www.facebook.com/BakingMadUK/?ref=settings">@BakingMadUK</a> and Instagram <a href="https://www.instagram.com/bakingmad/">@bakingmad</a>

How to Make Dalgona Coffee with Billington's and Paul A. Young

<h2>What kind of Honey is Best for Baking?</h2>
 
We’ve looked at the properties of different types of honey and categorised them as follows: 
 
Light &amp; Mild honey is perfect when you are after a simple sweetness from your bake when you want the honey flavour to act more as the supporting flavour. 
 
Dark &amp; Rich is great when you want the flavour of the honey to shine through and be the hero flavour in your bake.&nbsp; 
 
&nbsp;
<h2>What can I make out of the Light and Mild Honey?</h2>
 
This honey is particularly good in:&nbsp; 
 
<a data-item-id="3cd8408d-2c98-5eb0-afbe-ca7a83f1ebaf" href="">Honey Energy Balls</a> 
 
<a data-item-id="a7a05780-2603-5db8-8da1-dc8b8bffcf3a" href="">Baklava</a> 
 
&nbsp;
<h2>What can I make out of the Dark &amp; Rich Honey?&nbsp;</h2>
 
Here are some recipes for Rich &amp; Dark Honey: 
 
<a data-item-id="69463b7e-8dd5-509e-9d71-6871ec7ec6d4" href="">Stem Ginger and Honey Loaf Cake</a> 
 
<a data-item-id="c8b0932f-4b8a-5332-87fb-be20e7246e37" href="">Honey Sponge Cake</a> 
 
&nbsp;
<h2>What Does Honey do in Baking?</h2>
 
 
Honey is a ‘humectant’. This means that it retains moisture- great news for baking as it helps keep biscuits and cake moist. Honey compared with traditional refined sugar, also means you gain a richer colour and fuller flavour. 
 
&nbsp;
<h2>10 Top Bee Facts</h2>
 
 
1. Bees pollinate 80% of the world’s fruits, vegetables and seed crops 
2. Not all bees make honey! Most bee species do not make honey because they don’t live in a hive and tend to be solitary bees. It’s 3. social honey-making bees that create honey and live in a hive. 
4. In a bee’s whole lifetime, it will only make ¼ teaspoon of honey! 
5. You need 1 acre of flowers to sustain 1 hive of bees 
6. Bees visit 2 million flowers to produce just 500g of honey 
7. There are between 30,000 and 80,000 bees in a hive 
8. The average yield per UK hive is 12.5kg 
9. The queen bee can lay up to 2000 eggs per day 
10. It takes 6 weeks from when the eggs are laid to the bees being equipped to forage 
11. Bees have been producing honey for at least 150 million years 
 
If you’re a dab hand in the kitchen and want to experiment with honey in recipes yourself, why not familiarise yourself with our top tips? We’ve designed these to help you get the best consistency and bake you possibly can 
 
&nbsp;
<h2>4 Top Tips for Adjusting Recipes to Bake with Honey&nbsp;</h2>
 
 
1. Honey contains approx. 20% moisture so when replacing sugar with honey in a recipe you need to reduce the amount of liquid in your recipe. 
 
As a starting point try reducing other liquid by 20% to compensate for the honey, however if the only liquid in the recipe is egg then try increasing the flour in the recipe by 2 tbsp for every 250g of honey. 
 
2. Honey is an acidic ingredient and so adding a very small amount of bicarbonate of soda to your recipe with help reduce the acidity and create the correct conditions for the bake to rise where required. 
 
Try adding ½ tsp bicarbonate of soda for every 250g of honey used. 
 
3. Honey is sweeter than table sugar gram for gram. Due to the higher fructose content and synergistic effect between sucrose and fructose, honey delivers an increased sweetness for the same solids when compared to table sugar. 
 
Watch the sweetness in bakes and if required reduce the honey content slightly. Try a 25% reduction to start with.&nbsp;&nbsp; 
 
4. Recipes using honey brown faster in the oven than white sugar equivalents due to the higher fructose content. 
 
Try reducing the oven temperature by 5-10°C as a starting point to avoid overbrowning. 
 
If you’ve been inspired by reading this, why not give it a go and try baking with honey. Be sure to share your photos on Instagram with us @BakingMadUK

Baking with Honey, Everything you Need to Know

<figure data-asset-id="d0976ade-3376-4f63-b28a-3cffcaa30433" data-image-id="d0976ade-3376-4f63-b28a-3cffcaa30433"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/4479a380-148f-4606-bf6d-1a0932f9881b/benjamina-ebuehi.jpg" data-asset-id="d0976ade-3376-4f63-b28a-3cffcaa30433" data-image-id="d0976ade-3376-4f63-b28a-3cffcaa30433" alt="The new way to cake recipe book cover"></figure>
We caught up with Benjamina Ebuehi to ask her about her new recipe book "The New Way to Cake" 
 
What inspired&nbsp;you to create this new recipe book? 
 
When it comes to baking, cakes are my first love. They’re just about perfect for any occasion whether it’s a birthday, wedding or a cosy night in on the sofa, there’s always a reason to enjoy a good slice of cake. Over the many months it took to brainstorm and write this book, I knew I wanted to bring home bakers something a little different. I wanted to create stylish, achievable cakes that would help bakers expand their repertoire whilst using new and exciting ingredients that they perhaps wouldn’t think to incorporate into cakes. 
 
Let's talk about flavours, what can we expect to see in your new book? 
 
The New Way to Cake puts a big emphasis on flavour and has been split into six chapters&nbsp; - Spice, Nuts &amp; Caramel, Chocolate, Citrus, Floral and Fruit. These chapters have been designed to provide you a cake to suit every craving or occasion. Whilst some of the cakes will feel completely new, I’ve also tried to include some familiar favourites with a modern update like my masala chai carrot cake or the lemon, ricotta and thyme loaves. 
 
With the winter months well and truly here, what sort of recipes would you recommend? 
 
The 3 recipes I’m sharing here are all perfect for the winter season -&nbsp; cosy, comforting and easy to put together. The Chocolate Halva Pudding is perfect for a evening with friends; it’s a rich and indulgent self saucing pudding studded with chunks of creamy halva. The Clementine cake makes use of the seasons citrus to make a light yet tart post dinner dessert. And the almond brittle cake is one of my favourites. It’s a beautiful celebration of texture – with the soft cardamom scented sponge sitting underneath the crunchy, buttery almond brittle topping.&nbsp;I hope you enjoy baking these cakes as much as I do and that they become firm favourites that you’ll turn to again and again.

The New Way to Cake

Allinson's Dried Active Yeast is a more traditional yeast and is only suitable for hand baking bread - but before you use Allinson's Dried Active Yeast it needs to be reactivated.&nbsp;We show you how to do this before you bake your very own delicious homemade bread.&nbsp; 
 
Note: 500g of bread flour will require 15g of activated dried active yeast.&nbsp;
<h2>Ingredients: 
</h2>
<ul>
 <li>1tsp Sugar</li>
 <li>150ml Warm Water (1 Part Boiling to 2 Parts Cold)</li>
 <li>15g Allinson's Dried Active Yeast</li>
</ul>
<h2> 
How to Activate your Yeast: 
 
</h2>
1. Dissolve the sugar in the warm water
2. Sprinkles in the dried active yeast and whisk thoroughly
3. Leave the mixture in a warm place until the surface is covered in froth - this usually takes around 15 minutes.&nbsp;
4. Whisk again thoroughly and use immediately - this liquid mixture should not be used in addition to the amount of liquid in the recipe but included in the total amount.&nbsp;

How to Reactivate Allinson's Dried Active Yeast

Throwers, kneaders and folders - we know that nothing compares to homemade and so we want to take you on a journey through time, to find out where Allinson's passion for bread baking comes from… 
 
A Story of Passion... 

<figure data-asset-id="c1aaf8fb-4cc1-4182-b063-bb103679b6db" data-image-id="c1aaf8fb-4cc1-4182-b063-bb103679b6db"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/f6c9d244-b6d7-483f-8ed4-a29636fef5b2/Thomas-Allinson.png" data-asset-id="c1aaf8fb-4cc1-4182-b063-bb103679b6db" data-image-id="c1aaf8fb-4cc1-4182-b063-bb103679b6db" alt="portrait of thomas allinson"></figure>
It all begins 125&nbsp;years ago, with a Victorian doctor named&nbsp;Thomas Richard Allinson…Allinson was something of a pioneer, passionately encouraging people to eat well and to enjoy the simple, healthy things in life. This philosophy is still at the heart of what Allinson’s holds dear today. 
 
Born in 1858 near Manchester, Allinson began working as a chemist’s assistant at the age of 15. Using the money he saved from this (as well as some financial help from his stepfather), in 1879 he qualified in medicine, at the age of 21. 
 
During the 1880’s Dr. Allinson established his own practice in Marylebone which is where he developed his own theory of medicine, which is known as ‘Hygienic’ or ‘Allinsonian’ Medicine. With this, he believed that a healthy diet, exercise, fresh air and bathing promoted good health, as opposed to more orthodox medicines. He practiced as vegetarian diet and avoided alcohol, tobacco, coffee and tea and he especially promoted the benefits of stone-ground wholemeal breads. 

<figure data-asset-id="351ced57-2936-4bb0-97c7-cdad3cb82697" data-image-id="351ced57-2936-4bb0-97c7-cdad3cb82697"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/a1c66563-a922-4f8a-bcfe-2c68253fa4d3/Thomas-Allinson-(1).png" data-asset-id="351ced57-2936-4bb0-97c7-cdad3cb82697" data-image-id="351ced57-2936-4bb0-97c7-cdad3cb82697" alt="front cover of Thomas Allinson's book"></figure>
In 1889 he released the book: The Advantages of Wholemeal Bread where he proposed that wholemeal bread was more beneficial than white (or refined) bread. 
 
However, in those days such views were extremely radical and were to set him on a collision course with the medical establishment. The Royal College of Physicians doubted his theories and in 1892 he was struck off the medical register for his ‘radical thinking’. But he wouldn’t let that stop him pursuing his interest. After all, he didn’t need to be a doctor to make bread…. 

<figure data-asset-id="a8330476-3d43-42b3-9754-85fdcef7a26d" data-image-id="a8330476-3d43-42b3-9754-85fdcef7a26d"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/129b4375-6ab8-49e9-8900-e1e48eb0ce5e/Thomas-Allinson-(4).png" data-asset-id="a8330476-3d43-42b3-9754-85fdcef7a26d" data-image-id="a8330476-3d43-42b3-9754-85fdcef7a26d" alt="Original Allinson's loaf of bread"></figure>
&nbsp; Ever since the industrial revolution nearly all flour was produced using roller mills. This refined the flour to such a degree that valuable nutrients and fibre were lost. Convinced of the value of whole wheat, in 1892 Allinson purchased his own stone-grinding flour mill in Bethnal Green, London and sets up his own bakery - The Natural Food Company with the slogan ‘Health without medicine’, and began baking bread his way. 
 
During the first world war, in 1914, the Government finally accepts his theories on nutrition and the nutritional value of wholemeal bread. With this official acceptance, the demand for wholemeal bread and therefore, Allinson’s flour increases dramatically. 
 
The General Medical Council offer to reinstate him...he turns them down. 

<figure data-asset-id="309215bc-d4de-49db-9c67-cf53ce8f81f5" data-image-id="309215bc-d4de-49db-9c67-cf53ce8f81f5"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/7f55f8fd-1b1e-4b2d-86e5-af7256f7e159/allinson's%20logo.png" data-asset-id="309215bc-d4de-49db-9c67-cf53ce8f81f5" data-image-id="309215bc-d4de-49db-9c67-cf53ce8f81f5" alt="Allinson's logo"></figure>
In 1918, Dr. Allinson passes away. His legacy, the Allinson's brand became a byword for wholesome high-quality flour, which in turn produces wholesome, tasty and nutritious bread. A legacy that remains to this day.

Allinson's - A Story of Passion

We caught up with our friend Juliet Sear, who is a renowned baking expert, cook, food stylist, TV presenter and one of our favourite authors to ask her a few questions&nbsp;about her recently launched book 'Botanical Baking' 

<figure data-asset-id="f3c46889-b40f-47d8-9785-f858e2ff5d44" data-image-id="f3c46889-b40f-47d8-9785-f858e2ff5d44"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/324915df-a4e9-4f07-a7c2-f32e3b72b55d/House-of-Hackey-cake.jpg" data-asset-id="f3c46889-b40f-47d8-9785-f858e2ff5d44" data-image-id="f3c46889-b40f-47d8-9785-f858e2ff5d44" alt="Cake decorated with leaves"></figure>
Q. Where did you get your inspiration from for botanical baking? 
 
With all my baking and cake decorating I get inspiration from SO many places- at times, even the most random! I pretty much see a way to ‘cake’ or ‘bake’ in most everyday things in life! For example, in my book, there's a cake inspired by ‘House of Hackney’ which is a gorgeous interiors and fashion brand who I've been obsessed with for years. &nbsp;I saw their gorgeous magnolia, pineapple and sage leaves and just new I could create a bold botanical leaf print cake ‘House of Hackney’ style with edible leaves. The ‘Floral Krispie Topper’ is inspired by the amazing, on trend, floral structures we've been seeing recently. I thought about doing a twist on this idea using a solid structure made from Rice Krispie treats then encrusting them with gorgeous fresh edible flowers. I've been using edible flowers to decorate cakes for several years and I really wanted to explore new ways to use them. Of course, it's gorgeous just adding a few fresh flowers to puddings or desserts, but I love trying new things like my ‘Cactus Cake’. 

<figure data-asset-id="ac642de3-2516-455e-817e-66a07866abfa" data-image-id="ac642de3-2516-455e-817e-66a07866abfa"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/a2174670-cb5d-4763-8cd6-0453dd0ea1eb/flower-frames.jpg" data-asset-id="ac642de3-2516-455e-817e-66a07866abfa" data-image-id="ac642de3-2516-455e-817e-66a07866abfa" alt="Edible flowers in frames"></figure>
I’ve also used pressed flowers by turning them into edible picture frames. This idea came from the ‘Taxidermy Frame Cakes’ from my second book.&nbsp; 
 
Fashion, lifestyle, scenery in general and flowers, of course, inspire my bakes. 
 
The ‘<a data-item-id="4d3df771-2667-5f01-8d30-59dea4a74e5d" href="">Rose and Lychee Cake</a>’ is one of my favourites. I made this essentially by deconstructing edible roses, forming solid sugared rose petals, then putting them all back together to make one giant open rose-like-cake. 
 
The beautiful flavour of the rose petals on the outside is then replicated using delicious delicate rose water within the filling. It’s SO yummy and beautiful. It’s like the ultimate homage to a rose.&nbsp; 
 
Q. Do you have a favourite recipe from the book? 
 
SUCH a hard question! I really have so many. I mentioned the ‘Rose and Lychee Cake’ which I think for me is my favourite flavour from the book, but I totally love the ‘Cupcake Wreath’ too because it is utterly simple but SO striking and I love the fact that its super easy so that anyone can achieve a perfect looking show stopping bake. You can scale it up or down too, I made one using 400 cakes for my book launch party which looked amazing, but only took me an hour to decorate. It’s so simple as nature does all the work. Placing gorgeous flowers and leaves around the cake brings a simple tear and share cupcake wreath to life. The House of Hackney inspired cake too is definitely up there, &nbsp;also the ‘Gin and Tonic Cake Tails’. &nbsp;I love these because they are perfect for a show stopping dessert at a dinner party or for any occasion.&nbsp; 
 
&nbsp;Q. If you’re short on time, what are your top tips/quick wins for decorating with flowers? 
 
Decorating with flowers is the perfect idea if you are short of time because there is no hard labour involved. Comparatively, if you were making intricate frosting, piping or making sugar flowers, you’d be pressed for time. I always recommend keeping some dried and pressed and crystallised flowers on hand, I store mine in cake box lids in a cool dry place. You can whip these out and top practically any bake with beautiful flowers in minutes. These &nbsp;will elevate the look and take it to a whole new level. A great idea is to use flowerfetti too. Apply a generous topping of frosting to your cake and then break the flowers up and sprinkle all over with flower confetti. You’ll have the prettiest bake decorated in seconds!&nbsp; 
 

<figure data-asset-id="453c9612-9f19-41e2-b3ac-50bafe362a9e" data-image-id="453c9612-9f19-41e2-b3ac-50bafe362a9e"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/63b08cdd-992e-432d-9564-eaf6fbbd6a1c/Roses.png" data-asset-id="453c9612-9f19-41e2-b3ac-50bafe362a9e" data-image-id="453c9612-9f19-41e2-b3ac-50bafe362a9e" alt="Pink roses"></figure>
Q. Which are your favourite flowers to use for baking and why? 
 
I think rose petals for their pretty delicate flavour and because they are perfect for pressing as petals. Rose petals are one of the easiest ones to crystallise too. Also Violas- they are really easy to get hold of and because they are a nice flat open faced flower. They are super pretty when using pressed or just left fresh on top, or suspended in jellies. They are very easy to crystalise too.&nbsp; 
 
Q. What about floral flavours, why do you like to use Nielsen-Massey? 
 
Using the gorgeous botanical extracts from Nielsen-Massey; the orange blossom and the rose water are perfect matches. They add such a delicate, true and natural flavour to sponges and frostings. Many of the edible flowers I use for decorating on the outside of cakes actually have a fairly neutral or in some cases bitter taste, and these are often removed from the cake before eating. With edible flowers, the petals are the part you'd eat- for example, if you have a sprig of rosemary, you wouldn't eat the thick woody part. This is why I like to use gorgeous extracts such as Nielsen-Massey to create yummy botanical flavours. They are such good quality and have no artificial taste you sometimes get from other extracts out there. In in my view, they are absolutely perfect to use for my recipes in Botanical Baking.&nbsp; 
 
Juliet's book &nbsp;'Botanical Baking' published by F&amp;W Media International 2019 is available now to buy.

Juliet Sear & Botanical Baking

<h2>1. The Ingredients are Key 
</h2>
<figure data-asset-id="6fc5413f-1328-4c0f-9dc7-5bd799ead178" data-image-id="6fc5413f-1328-4c0f-9dc7-5bd799ead178"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/28ed9aa6-a5ef-490f-8b5b-8f8247ae5789/Article-Image-Allinson-ingredients.jpg" data-asset-id="6fc5413f-1328-4c0f-9dc7-5bd799ead178" data-image-id="6fc5413f-1328-4c0f-9dc7-5bd799ead178" alt="Allinson's flour with yeast and butter"></figure>
The first rule of bread baking is to follow the ingredient quantities to the letter, this will help achieve a successful loaf.&nbsp; 
 
You may have also&nbsp;wondered at some point ‘what is the difference between plain flour and bread flour?’ Most recipes will call for Strong Bread Flour as this type of flour has more protein content than standard plain baking flour and it helps with the gluten development of your loaf. Very Strong Bread Flour has even higher protein content than the strong white bread flour. This guarantees a fuller rise and when blended with other flours such as rye and wholemeal will help give a round loaf. &nbsp; 
 
It is important to ensure that your <a data-item-id="5b372c14-252f-5013-8821-28a99f92e641" href="">yeast is in date</a> before using as this will affect the outcome of your loaf. Allinson's Easy Bake Yeast is a really convenient yeast to use when bread baking as it requires no activation and the 7g sachets are the perfect amount for a 2lb loaf. You can buy the Allinson's flour and yeast range in your local supermarket. 
 
A general rule of thumb when bread baking is to keep your yeast, salt and sugar separate from each other when adding to your mixing bowl. The sugar and salt can both kill the yeast which will&nbsp;reduce the effectiveness of the yeast if they&nbsp;come into contact at the early stages of bread baking. A simple solution to this is to add the salt and sugar to the water and the yeast to the flour mix before combining all the ingredients together.&nbsp; 

<h2>2. Water temperature</h2>
 
It is best to use luke warm water when bread baking. If the water is too hot it will activate the yeast too quickly and similarly water that is too cool can slow down the process. A good way to achieve an optimum temperature is to work on 2 parts cold water to 1 part boiling (i.e for 300ml of water – 200ml cold water and 100ml boiling water)&nbsp; 

<h2>3. How to knead bread?&nbsp;</h2>
 
Kneading bread is a process that might take a little practice. By kneading the dough you are developing the gluten which in turn will give your dough stretch and elasticity. Follow our simple video for top tips on kneading. Don’t knead for longer than 10 minutes otherwise your dough may become tough.&nbsp; 
 
If you find the process of kneading bread by hand too taxing you can also use a dough hook on a food mixer. Simply reduce the kneading time down to 5 minutes using a medium speed setting.&nbsp; 

<h2>4. Proving conditions&nbsp; 
</h2>
<figure data-asset-id="0bb4985c-1375-422b-a0ad-0b4da13d5e81" data-image-id="0bb4985c-1375-422b-a0ad-0b4da13d5e81"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/88299148-5344-4c13-9d4a-0c593ad64a4e/Dough-Baskey_1.jpg" data-asset-id="0bb4985c-1375-422b-a0ad-0b4da13d5e81" data-image-id="0bb4985c-1375-422b-a0ad-0b4da13d5e81" alt="Bread with a proving basket"></figure>
Once your dough has been kneaded, return to a lightly oiled mixing bowl and cover with a clean tea towel or oiled cling film. Alternatively, for a fancier professional looking loaf, why not use a homemade round loaf proving basket. Using a proving basket means that the dough will maintain its shape before you bake it. As the dough rises, the basket leaves a subtle imprint giving your finished loaf added flair.&nbsp; 
 
It is important to prove your dough in a nice warm condition until it has doubled in size. There is no set time for how long this will take so keep an eye on your dough. If it is a warm summer day for example it might prove a lot quicker. You don’t want your dough to overprove as it is filling with carbon dioxide (created by the ingredients) and if the dough overstretches it may tear and sink.&nbsp; 

<h2>5. How to keep bread fresh?&nbsp;</h2>
 
One of the challenges with baking bread is keeping it fresh (if you don’t gobble it all up on the first day of baking) There are some fantastic bread bins and bags available to purchase which can help with this, or alternatively, read on for helpful tips on how to freeze your bread. 
 
The easiest way to freeze your bread is to slice it before hand and wrap the slices individually so that when you come to defrosting you don’t need to defrost the whole loaf.&nbsp; 
 
First, make sure that your loaf is fully cooled.&nbsp; 
 
Then wrap your slices tightly in double layers of plastic cling film wrap.&nbsp; 
 
Bread can be frozen up to six months in a freezer. When you are ready to use it bring the bread out and let it come to room temperature. Unwrap the cling film and then wrap in tin foil. Place in the oven on 180°C for 10 minutes to warm the loaf and bring back the lovely freshness of homemade bread.&nbsp;

5 Secrets to Brilliant Bread

Who doesn't love a cupcake? They're ideal for almost any occasion and theme and we've rounded up the top 5 best cupcakes to bake and give this Valentine's Day (or Galentine's Day).&nbsp;&nbsp;
<h2> 
 
1. Cherry Cupcakes</h2>
 
These gorgeous <a data-item-id="1ec106cc-22c2-56c0-b9c9-3462393e2a2c" href="">cherry cupcakes</a> are topped with cute Valentine's Day sugar piping and roses to really bring the romance. Beautiful soft vanilla sponge topped with a subtle cherry buttercream - what's not to love? 
 
You'll need: 
 
-Natural Cherry Flavouring 
-Nielsen-Massey Vanilla Extract 
-Cupcake Cases 
-Piping Bag 
-Star Nozzle
<h2> 
2. Strawberry &amp; Prosecco Cupcakes</h2>
 
 
These cupcakes are really something. These contain one of the Nation's favourite bubbly drinks, Prosecco. Teamed with strawberries, these <a data-item-id="67b4ce5f-fa08-599e-8be6-a6b630756d60" href="">cupcakes</a> are truly luxurious and elegant. 
 
You'll Need: 
 
-Cupcake Cases 
-Silver Spoon Icing Sugar 
-Nielsen-Massey Vanilla Extract 
-Piping Bag 
-Star Nozzle
 
<h2> 
3. Pink Champagne Cupcakes</h2>
 
These delicious <a data-item-id="ad345542-97b9-5b48-8856-70996afdb554" href="">pink champagne cupcakes</a> scream Valentine's Day and celebration. The champagne permeates the deliciously moist sponge as well as the buttercream...pure indulgence.&nbsp; 
 
You'll Need:
 
-Cupcake Cases 
-Silver Spoon Icing Sugar 
​-Cupcake Baking Tray 
-Pink Food Colouring 
-Edible Sprinkle
 
<h2> 
4. Giant Cupcake</h2>
 
 
Why settle for small cupcakes when you could bake a giant super-sized one! Really simple to make, this <a data-item-id="9bbb0b98-2a7d-541d-92b0-336c3275f569" href="">giant cupcake</a> is the perfect showstopper to impress your loved ones.&nbsp; 
 
You'll Need:
 
-Silver Spoon Icing Sugar 
-Pink Food Colouring 
-Edible Sprinkle 
-Piping Bag
 
<h2> 
5. Cupcake Bouquet</h2>
<h2> </h2>
 
This is such a beautiful gift and it doesn't have to be as difficult as it looks. This <a data-item-id="19a519fd-471d-598e-b621-6846b4ccbf7f" href="">cupcake bouquet</a> is sure to put a smile on anyone's face. 
 
You'll Need: 
 
-Bouquet Boxes 
-Cupcake Cases 
-Piping Bag 
-Star Nozzle 
-Food Colouring

The 5 Best Valentine's Day Cupcakes

Sometimes when you're new to baking and you look at a recipe it can be a bit overwhelming with what looks like a whole kitchen worth of ingredients, decorating tools, finishing touches and equipment. But it really doesn't need to be scary, all you really need are some key must haves to get you started and you can then build your baking arsenal bit by bit, recipe by recipe.&nbsp; 
 
We've made a list of what we think are the top 10 must haves for a beginner baker to have in their kitchen to get them started on the exciting past time that is baking.&nbsp;
<h3> 
1. Measuring Spoons</h3>
Baking is an exact science and so you need to make sure you have the exact quantities as called for in the recipe.&nbsp; 

<h3>2. Measuring Cups</h3>
Some recipes come from across the pond and ingredients are measured in cups instead of ounces and grams. Take the guess work out with some beautiful measuring cups.&nbsp; 

<h3>3. Rolling Pin</h3>
Whether you're rolling out cookie and biscuit dough or sugar paste and marzipan to cover a cake, you won't get far without a decent rolling pin. To make sure you get an even result, try using the rolling pin ring guides.&nbsp;
<h3> 
4. Parchment Paper</h3>
Baking Parchment Paper is a must for lining your cake tins to stop them from sticking and ending up with a mound of cake crumbs. Did you know you can even buy Greaseproof Circles and Side Liners that are ready to just pop in to the bottom and the sides of your cake tin without the need to measure and cut? It couldn't get simpler than that. 

<h3>5. 8" Cake Tin</h3>
The majority of beginner cake recipes will call for a 20cm/8" cake tin. Particularly useful for Victoria Sponges, you can also use a round cake tin to make a heart shaped cake!&nbsp;
<h3> 
6. Loaf Tin</h3>
Not everyone wants to bake a cake, sometimes you fancy a loaf cake or a loaf of bread. Enter the loaf tin.&nbsp;
<h3> 
7. Cookie Cutters</h3>
Everyone should make cookies at some point and cookie cutters are just what you need.&nbsp;
<h3> 
8. Cooling Rack</h3>
You've baked your cookies or cakes and now what? You need to let them cool and the most effective way of doing this is using a cooling rack. 
 
As you start to bake more often, you'll soon come to realise that a single layered cooling rack may not be sufficient (especially when it comes to multiple cookies and biscuits) and we think this 3 tiered cooling rack is an absolute must have for beginners and master bakers alike.&nbsp;
 
<h3>9. Silicone Spatula</h3>
The humble spatula. It doesn't look like much but it really is an invaluable tool. Fantastic for folding ingredients together, scraping batter out of a bowl and smoothing. It really is a bakers best friend.&nbsp;
 
<h3>10. Protective Transportation</h3>
Last but no means least is an effective and efficient way of transporting your beautiful homemade bakes to their final destination. Whether you're taking them to work or for a family get together, you don't want to damage them in transit. Handy bake and carry trays are a fantastic space saving solution. Simply bake your traybake or cupcakes in the tin and then pop on the carry handle and you're good to go!

Top 10 Baking Essentials for Beginners

<figure data-asset-id="e44277cb-15d2-4fba-a7d2-f115f386bac6" data-image-id="e44277cb-15d2-4fba-a7d2-f115f386bac6"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/450cd617-20c3-459e-b728-a50c0d257d4d/Rosemary-Shrager-Square.jpg" data-asset-id="e44277cb-15d2-4fba-a7d2-f115f386bac6" data-image-id="e44277cb-15d2-4fba-a7d2-f115f386bac6" alt="Front cover of Rosemary Shrager's recipe book"></figure>
We love the look of your brand new book, Rosemary Shrager’s Cookery Course. What was your inspiration behind creating this new book? 
 
My inspiration was to take it back to basics, with a progression through each chapter, my idea is for people to really learn to cook as you go along, and I always say there cannot be a bad question for cooking. What I have done is tried to give people some confidence. 
 
If you could describe the recipes in this book in just three words what would they be? 
 
Simple, educational and fun. &nbsp; 
 
&nbsp;How would you describe your cooking style? 
 
Classic, but with a modern twist, very adaptable, and always seasonal.&nbsp; 
 
&nbsp;What is your absolute favourite thing to bake and why? 
 
My chicken and potato pie. My family love it and I love it. I adore the Amoretti biscuits, so moreish. Great to have any time of day, also they make a wonderful present.&nbsp; 
 
You have led a very interesting life with lots of travelling involved, where has been the most fascinating location that you have cooked in? 
 
It has to be Japan; I enjoyed the different ingredients and techniques. There tends to be quite a lot of sour tastes. 
 
What is the most unusual food that you have ever tried? 
 
That has to be crocodile feet in the jungle!&nbsp; 
 
What is your favourite ingredient to bake with at the moment? 

<figure data-asset-id="3070f8de-be72-45ec-9805-eb6c623864d5" data-image-id="3070f8de-be72-45ec-9805-eb6c623864d5"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/7073b0ad-e85c-4557-aaa9-ba1101e3fb7e/Bills-Golden-Caster.jpg" data-asset-id="3070f8de-be72-45ec-9805-eb6c623864d5" data-image-id="3070f8de-be72-45ec-9805-eb6c623864d5" alt="Billington's golden caster sugar packet"></figure>
I love the Billington's Golden Caster Sugar. You can see in my book I use it in all the recipes when sugar is required.&nbsp; 
 
Is there any ingredient that you don’t like? 
 
I’m one of these people who likes everything except marmite! But generally, no, as long as the ingredient is used in the right way. I don’t like it when a flavour completely dominates a recipe. I think saffron is one of those flavours, I love it but it must not be used in too much quantity.&nbsp; 
 
What do you enjoy most about working with food? 
 
I love the seasons and enjoying the best of flavour, that is when you find it. I get excited about freshness and wonderful quality of an ingredient. 
 
If you could throw the ultimate dinner party and invite 3 famous guests who would you choose?&nbsp; 
 
If they are people who have passed away,&nbsp;Elizabeth David, Escoffier, Alice B Toklas, I would like to hear there stories and pick their brains.&nbsp; 
 
Do you have any exciting plans in the pipeline that you can tell us about? 
 
I’m doing some more TV, writing and travelling. The school is also great, I’m there as much as possible. It’s doing really well, so I’m very excited about the future. &nbsp; 
 
&nbsp;

5 Minutes With Rosemary Shrager

<h2>Homemade Hot Chocolate</h2>
<figure data-asset-id="22207edc-1343-418a-b968-6b7a6429baf1" data-image-id="22207edc-1343-418a-b968-6b7a6429baf1"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/2642189c-92bb-4d0b-83de-2afa55e86d09/Bills-hot-choc-square.jpg" data-asset-id="22207edc-1343-418a-b968-6b7a6429baf1" data-image-id="22207edc-1343-418a-b968-6b7a6429baf1" alt="Hot chocolate in glass on a plate with a cookie"></figure>
There is no greater comfort than snuggling inside on a cold Autumnal day with a delicious creamy mug of homemade hot chocolate.&nbsp; 
 
Obviously it has to be the greatest, all the trimmings hot chocolate too. We are talking, sweet chocolate, topped with helpings of thick cream and ground cinnamon. You could even add your favourite tipple or a handful of marshmallows too.&nbsp; 
 
Juliet Sear has created the Ultimate Homemade Hot Chocolate recipe that we just had to share. It would be rude not to… 
 
Prep Time: 5 mins 
 
Make Time: 10 mins 
 
Serves : 2&nbsp;
<h2> 
 
Ingredients</h2>
 
450ml&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Whole milk&nbsp;&nbsp; &nbsp; 
 
100g&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;72% cocoa chocolate, finely chopped, grated or blitzed 
 
60g&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Good quality milk chocolate (minimum of 35%) finely chopped 
 
75ml&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Single cream 
 
Large pinch&nbsp; &nbsp; &nbsp; &nbsp; Ground sweet cinnamon 
 
Pinch &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;&nbsp; &nbsp;Salt 
 
1-2 tsp &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;&nbsp; &nbsp;Billington’s Unrefined Golden Caster Sugar to taste 
 
Optional ingredients 
 
Dash of your favourite tipple 
 
Marshmallows to serve
<h2> 
 
Method&nbsp;</h2>
 
1.&nbsp;&nbsp; &nbsp;Warm 150ml of milk in a pan over a gentle heat (you should see steam rising), &nbsp;and stir in the chocolates. Continue to stir until the chocolate has melted into the milk, then whisk in the remaining milk and the cream. 
 
Top Tip: &nbsp;It’s easy to get accidentally take your mind off things and burn the milk. Boiling over results in a bitter aftertaste. Not something you’d enjoy drinking! Make sure you keep focus when stirring, as it’ll be worth the taste. 
 
2.&nbsp;&nbsp; &nbsp;Heat for a few mins until the mixture is hot, but not boiling then add the cinnamon and a pinch of salt. &nbsp;Add sugar to taste.&nbsp; 
 
3.&nbsp;&nbsp; &nbsp;Add a dash of your fav’ tipple if you wish (Brandy, Grand Marnier and Baileys work really well!) For a frothy finish, whisk vigorously with a whisk or milk frothier before serving and if desired top with some mini marshmallows.

Homemade Hot Chocolate

<h2>A Little Background on Vanilla</h2>
 
For hundreds of years vanilla was a secret flavour known only to the Totonac Indians of Mexico. Vanilla pods grew on orchid vines and were pollinated by a native melipona bee, which was the only insect able to navigate the small trumpet shaped orchid flower.&nbsp; 
 
In 1520 vanilla began to travel across the world, when a Spanish conquistador carried &nbsp;vanilla pods from Mexico to Spain.&nbsp;&nbsp;Vanilla then boomed in popularity and some years later, a way to hand pollinate the orchid was developed to meet the demand; a method still used to this day.
<h2> 
 
&nbsp;About Nielsen-Massey 
</h2>
<figure data-asset-id="b79e3764-f9cb-4851-a691-970f74add701" data-image-id="b79e3764-f9cb-4851-a691-970f74add701"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/3c81e04c-102b-43a6-bb4e-ed108bd6174f/Nielsen-Massey-History.jpg" data-asset-id="b79e3764-f9cb-4851-a691-970f74add701" data-image-id="b79e3764-f9cb-4851-a691-970f74add701" alt="image of the original Nielsen-Massey team"></figure>
&nbsp;Founded in 1907, “Massey’s” by Otis Kline and Richard Massey set out in producing aromas for cleaning products. About 10 years later Chatfield Nielsen joined and under shared leadership the company became focused on offering a variety of food flavours including vanilla. During the 1960’s more family members joined and the company name was changed to Nielsen-Massey to reflect the strong partnership. Today, the company is owned by third generation siblings Matt, Beth and Craig Nielsen who continue their family’s legacy and commitment to sourcing and crafting only the finest quality vanillas and flavours. Nielsen Massey’s little brown bottle of vanilla remains a store cupboard staple for passionate home bakers and professional chefs alike.
<h2> 
Why choose Nielsen-Massey? 
</h2>
<figure data-asset-id="512ea45e-d7ec-4374-bf7d-d77e464eb932" data-image-id="512ea45e-d7ec-4374-bf7d-d77e464eb932"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/35ac8285-ed97-4b32-8efd-845806f7ee07/VANILLA%20fresh.jpg" data-asset-id="512ea45e-d7ec-4374-bf7d-d77e464eb932" data-image-id="512ea45e-d7ec-4374-bf7d-d77e464eb932" alt="fresh vanilla pods"></figure>
Nielsen-Massey have been experts in vanilla for over one hundred years. From bean to bottle, they take care every step of the way to ensure you get the best quality vanilla for your baking. 
 
The best way to explain is to firstly understand the sheer process of harvesting and producing the vanilla. You’ll be amazed how tricky it is: 
 
Vanilla orchids can take up to 4 years for the first flowers to appear. Each flower only opens for one day a year, and must be pollinated by hand that same day! Vanilla Beans (or pods) then take up to 9 months to mature. Once grown and picked, the vanilla beans dry in the open air as part of the curing process, which takes 3-6 months to truly intensify their flavour. Nielsen-Massey vanilla beans are checked by hand, bundle by bundle, to ensure they are of the highest quality. 
 
Nielsen-Massey, believe heat damages the delicate essential oils of the vanilla beans, so they use a cold-extraction method to produce their extracts - gently drawing out and preserving over 300 distinct flavour compounds. It takes time, but they know it’s worth the dedication to provide that creamy, sweet, full vanilla taste for which Nielsen-Massey is famous. Once the vanilla extract is ready, it’s stored in a little glass brown bottle that ensures the vanilla extract stays safe from bean to bottle to bake. 
 
Lots of professionals, like our friends master patissier, Eric Lanlard and cake queen, Juliet Sear, as well as home bakers, love Nielsen-Massey. To them, it’s the only vanilla of choice. If you want to use the best ingredients and get the best results in your baking, you can be assured that Nielsen-Massey provide you with the best for your baking.
<h2> 
 
Vanilla types &amp; Best Recipe Uses</h2>
 
&nbsp;PODs-&nbsp;Vanilla bean pods are harvested from the vanilla vine then slowly sun cured, graded for size and plumpness and then sorted. Nielsen-Massey Vanilla Pods are gourmet quality. 
 
Scraped out pods are ideal to infuse in milk or cream creating a subtle vanilla flavour, or you can use them to infuse a jar of sugar to create vanilla scented sugar. &nbsp; 
 
You can use vanilla bean paste or extract in place of pods in many recipes if you find it hard to track them down in your local shop. 
 
&nbsp;Extract-&nbsp;Vanilla extract is made by infusing vanilla beans in a mixture of water and alcohol. 
 
Extract is ideal for regular cakes, biscuits and <a data-item-id="9496ad83-ef0c-5001-9de4-e5298bd66fa8" href="">pancakes</a> as the small amount of liquid won’t change the consistency of the end result. 1Tbsp vanilla extract is equivalent to 1 vanilla pod. 
 
Paste- Vanilla bean paste is made from vanilla extract with the addition of real seed flecks from the vanilla pod. 
 
It can be used in place of extract or pods. (In my opinion, both paste and extract are easier to work with than pods). For a thicker consistency in your recipes, use bean paste. It has a syrupy texture, so it’s perfect for adding flavour without thinning out your mixture. &nbsp;Also, the flecks of the vanilla seeds produce a gourmet visual delight. 1 tbsp./15ml vanilla bean paste is the equivalent of 1 vanilla bean pod. 
 
Vanilla Bean Paste is perfect for use in cheesecakes, custard, <a data-item-id="02f6382a-d0f5-58f7-8c17-0acd82570e30" href="">buttercream</a>, ice cream or crème brûlée.
<h2> 
 
&nbsp;Essence vs Extract. What’s the Difference?</h2>
 
 
There is a big difference between vanilla essence and vanilla extract. Vanilla essence is a synthetic (chemically produced) vanilla flavouring that is cheaper than natural extract. In my opinion, if you’re going to bake, purchase the real stuff as essence tends to have a weaker, often a poor aftertaste. Splurge on the real stuff, it’s truly worth it. 
 
If you love vanilla as much as we do, check out our <a data-item-id="e5f16989-071d-5168-bfbe-46630fe7c4c9" href="">‘Alternative uses for vanilla extract</a>’ article. 
 
Matt Nielsen flew over to Eric Lanlard's house recently and talked about all things vanilla. Take a look at what they said.

Where Vanilla Comes From and Which Vanilla Type to Use

What Sugar Should You Use For Fudge?

<h4>Here’s our handy cooking conversions chart infographic, to help unravel those confusing moments when you realise that your recipe is presented with unfamiliar values.&nbsp; We’ve converted temperatures, weights and other measurements that will come in handy in the kitchen.&nbsp; Whether you’re confused by how many ml there are in a cup or scuppered when converting oz to grams, download and print our simple Cooking Conversions Chart and keep it your kitchen.&nbsp; Those of us who are taking this really seriously may just laminate it! 
</h4>
<figure data-asset-id="717f1b7c-415c-4415-b92c-5b488ccaac91" data-image-id="717f1b7c-415c-4415-b92c-5b488ccaac91"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/a9089b31-ca5a-4e82-a459-213ced434f77/Cooking-Conversions-Chart-Temperatures-Weights-Measurements-Infographic_1.jpg" data-asset-id="717f1b7c-415c-4415-b92c-5b488ccaac91" data-image-id="717f1b7c-415c-4415-b92c-5b488ccaac91" alt="Infographic of conversions for baking"></figure>
Nothing beats committing some of these conversions to memory, so that you have a vague idea of how much something weighs or its relative volume, when you’re out and about.&nbsp; Here are our top cooking conversions to learn by heart to make your life a little easier!&nbsp;
<h2> 
&nbsp;9 Imperial to Metric Cooking Conversions to Memorise</h2>
 
 
We’ve rounded the numbers in places to make the conversions super easy, so be careful when multiplying if the recipe requires precision.&nbsp; 
 
 
1 cup = 250 ml 
1 pint = 500 ml 
1 quart = 1 L 
1 gallon = 4 L 
1 fl oz = 30 ml 
1 oz = 30 g 
5 oz = 140 g 
10 oz = 285 g 
16 oz (1 lb) = 450 g 
 
 
We’ll be very impressed if you can memorise the next set of conversions, while that’s not what we’re suggesting!&nbsp; Use the following conversions when cooking recipes that demand precise measures.
<h2> 
&nbsp;9 Precision US, Metric &amp; Imperial Cooking Conversions</h2>
 
 
1 US cup 
240 ml 
0.84 Imperial cup 
 
1 US pint 
473.18 ml 
0.95 Imperial pint 
 
1 US quart 
946.35 ml 
0.83 Imperial quart 
 
1 US gallon 
3785.41 ml 
0.83 Imperial gallon 
 
1 US fl oz 
29.57ml 
1.04 Imperial fl oz 
 
1 oz 
28.35 g 
 
5 oz 
141.75 g 
 
10 oz 
283.5 g 
 
16 oz (1 lb) 
453.59 g&nbsp; 
 
Now that you’re inspired to take on recipes from around the world, try our favourite bakes from the USA, while you’ll not find a cup measurement in sight!&nbsp; 
 
<a data-item-id="88050319-6a7b-5943-8f65-2a1a90e62274" href="">American Bagels</a> 
 
<a data-item-id="ed693aed-9b33-55df-b14d-923790ef5ad0" href="">American Style Pancakes</a> 
 
<a data-item-id="e09d98a4-7d56-5228-8f2b-13053b7bc221" href="">Cornbread</a> 
 
<a data-item-id="9e103924-1068-5808-b285-4c995da28a70" href="">Pretzels</a> 
 
<a data-item-id="3b0e02bb-89fb-5b2a-b840-a1244ca53c70" href="">Twinkies</a>

Cooking Conversions Chart – Temperatures – Weights – Measurements - Infographic

If you've spent time baking cupcakes or a cake, it's only fair you spend time making the perfect buttercream to go on the top. We've got a great little video that shows you the best method for your buttercream frosting which will ensure it's a white and fluffy consistency and as light and white as a cloud.&nbsp; 
 
For the recipe <a data-item-id="02f6382a-d0f5-58f7-8c17-0acd82570e30" href="">click here</a>

How to Make the Perfect Buttercream

Buttercream piping tips and techniques are best learned visually. We show you a range of buttercream piping techniques and tips for cakes to help you in the kitchen when you're next decorating a cake or cupcake. They're super easy and with a little practice on some greased proofed paper before hand, you'll be a whizz in no time! We've used some classic tips for ours. The bigger the tip, the bigger the result. We always look for the big fat tips as you tend to get a classic finish. Smaller tips are great for more detailed work such as icing biscuits or drawing/writing words on biscuits. Here's <a data-item-id="02f6382a-d0f5-58f7-8c17-0acd82570e30" href="">our perfect buttercream recipe</a>.

Top Buttercream Piping Tips & Techniques

Ever wondered how to pipe rainbow buttercream? This Baking Mad video shows you how to pipe the perfect rainbow buttercream every time. It's really easy to do and once you've tried it once, you'll do it for everything! We've got a perfect <a data-item-id="6f7e0ec2-00d1-55af-9347-334c00fd0a62" href="">basic cupcake recipe</a> for you and we've also got a <a data-item-id="2aa28ae0-20d8-5940-b9e4-4cadbaf45e05" href="">really simple buttercream recipe</a>. 
 
&nbsp;

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