This vanilla sponge cake is like a cloud, light and fluffy. Perfect companion for your tea, this vanilla sponge tea cake is a must try. Get Recipe!
This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!
Raspberry and Rose Cheesecake Buns COURSE: Dessert KEYWORD: Buns, cheesecake, Prosecco, raspberry SERVINGS: 12 buns AUTHOR: Edd Kimber Ingredients For the brioche dough 500 g 1lb 2oz/4 cups strong white bread flour, plus extra for dusting 25 g 1oz/⅛ cup caster (superfine) sugar 1 teaspoon fine sea salt 7 g ¼oz/2¼ teaspoons fast-action dried yeast 250 ml 9fl oz/1 cup + 2 teaspoons whole milk 2 large eggs 100 g 3½oz/7 tablespoons unsalted butter, at room temperature, diced For the filling 30 g 1oz/2 tablespoons unsalted butter, very soft 150 g 5½oz/⅔ cup full-fat cream cheese, at room temperature 240 g 8¾oz/¾ cup raspberry jam For the glaze and decoration 30 g 1oz/2 tablespoons unsalted butter 2 tablespoons lemon juice 1 teaspoon vanilla bean paste pinch of fine sea salt 225 g 8oz/1¾ cups + 2 tablespoons icing (powdered) sugar 2 teaspoons rose water 2 tablespoons edible dried rose petals 2 tablespoons chopped shelled pistachios Instructions For the brioche dough, place the flour, sugar, salt and yeast into the bowl of an electric stand mixer with the dough hook attachment and mix briefly to combine. Pour in the milk and eggs and mix together to form a shaggy dough, then on low-medium speed, knead for 10–15 minutes until smooth and elastic. With the mixer running slowly, add in the butter, a piece or two at a time, working it into the dough, then knead for a further 10–15 minutes until smooth and elastic and pulling away from the sides of the bowl. Tip the dough into a large, lightly greased bowl, cover with clingfilm and refrigerate overnight (for at least 8 hours) or for up to 2 days. If you prefer, you can let the dough rise at room temperature, but it’s worth making this in advance as the dough is much easier to handle when thoroughly chilled. Line the base of the baking tin with parchment paper. Roll out the chilled dough on a lightly floured work surface into a 40 x 50cm (16 x 20in) rectangle. Beat together the butter and cream cheese for the filling and spread over the dough, then spread the jam evenly over the top. Tightly roll up the dough (starting from a long edge) into a long sausage, then cut into 12 equal-sized slices (using unflavoured dental floss will make the cleanest cuts) and place, cut-side up, in the prepared tin. Cover with clingfilm and leave to prove in a warm place for 45 minutes–1 hour or until the rolls are touching each other and feel puffy to the touch. Preheat the oven to 190°C (375°F), Gas Mark 5. Bake the buns for 30–35 minutes, or until golden brown. Set aside while you make the glaze. Place the butter, lemon juice, vanilla and salt in a small saucepan over a medium heat and stir together until everything has melted and just starts to bubble. Remove from the heat and stir in the icing sugar and rose water until smooth. While the buns are still warm, brush the glaze all over them. Finish with a sprinkling of rose petals and chopped pistachios. Remove from the tin and serve warm or cold. Store in a sealed container for 2–3 days.
This is a fantastic baking recipe to do with kids and let’s face it, what kid doesn’t love chocolate cake?
Make a delicious fluffy and soft viral froggy milk buns using a simple #tangzhong method and flavor them with matcha or pandan to make them green!
Here are some of the most stunning treats from Marit Hovland's Bakeland.
This showstopping After Eight bundt cake is a glorious combination of chocolate and mint that makes an excellent dessert for a festive party
the most decadent way to satisfy your cravings! A chocolate bar cake, which is chocolate cake loaf with whole chocolate bar on top
Ballerina Farm is nestled in the fertile mountain valley of Kamas, Utah. Blessed with cool summers and snowy winters, livestock and humans alike enjoy this high altitude oasis.
Elegant Apple Roses: These Apple Pie Roses are so adorable! They are very easy to make, and they would be perfect for a tea party or bridal shower! Some people use Puff Pastry, but I make mine with homemade pastry dough.
As this hilarious and unique collection of celebratory, apologetic, and 'appreciative' cakes show, love and hate come in all colours, shapes and sizes...
Because we're all in need of an easy, softy, and oh so flaky, buttery biscuit!
Es kann entmutigend sein, gesunde, leckere Mahlzeiten zuzubereiten. Und sicher, es gibt Leute da draußen, die es genießen, kulinarische Meisterwerke zum Frühstück, Mittag- und Abendessen...
Ube Cake Roll is made of a soft ube flavored chiffon cake rolled and filled with ube whipped cream.
It's moist, fluffy, and intensely chocolatey.
Remember those slice and bake cookies from your childhood that came in a tube? These homemade slice and bake heart cookies are surprisingly easy to make, taste better than the original, and are free from preservatives and artificial coloring.
These gourmet delicacies are NSFBS (Not Safe For Bake Sales).
#3 is so relatable it hurts.
For the ultimate indulgence, try this rich chocolate and espresso cheesecake from Ainsley Harriott to round off your next dinner party.
The coolest thing about baking cakes is that they are not just a culinary art but a visual one as well. With the right ingredients, talent, and skills, a baker can turn their cake into a delicious sculpture that is a feast for both the eyes and the mouth! Now, what if I told you that cakes nowadays come in all shapes and sizes? And sometimes they come in the shapes that people never expect them to be in? For instance, in the shape of your favorite cartoon characters?
Dive into the world of gooey apple cinnamon rolls with cream cheese icing – a true morning delight!
The base of the cake is very similar to that of a really good vanilla cake, but it's infused with some coconut flavor as well. What makes this cake special is the cream cheese and coconut swirl running through the center of the bundt cake, it's unexpected and delicious!
