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Showing posts from July, 2015

How to make a fruit cake

Hi everyone today I will be telling you how to make a Fruit cake. Now it is hard to make a mistake with this reliable recipe. It produces a good everyday cake and is perfectly suitable as a simple Christmas cake, especially if iced with sherry icing,See below to see the recipe.


The ingredients you will need
125 g/4 oz margarine 175 g/6 oz sugar, dark brown, light or white175 g/6 oz currants 17g g/6 oz sultanas 50   g/2 oz candied peel 225 ml/8 fl oz water1 level teaspoon of mixed spice 2 beaten eggs 125  g/4 oz plain flour, wholewheat or white125  g/4 oz  self raising flour wholewheat or whitepinch of salt
Step 1- Place margarine, sugar, currants, sultanas, peel, water, bicarbonate soda and mixed spice in a pan, bring to boil and simmer for 1 minute.Pour into a large bowl. Allow to cool.

Step 2- Line an 18 cm/7 inch square or 20 cm/8 inch round tin, or use loaf tins if preferred, with greased, greaseproof paper.

Step 3- Add eggs, Flours and salt to cooled mixture, mix well, pour into tin…

Why do we need Carbohydrates

Hi everybody today ill be telling you why we need Carbohydrates
in our diets.

We need carbohydrates for energy.They are made by plants and then either used by the plants as energy or eaten by animals and humans for energy or as dietary fibre.

There are three main types of carbohydrates:

Sugar starch fibre. Sugars

Sugars are the simplest form of carbohydrates. When carbohydrates are digested they turn into sugars.

There are several types of sugar:

glucose-found in the blood of animals and in fruit honey fructose-found in frit, honey and cane sugar lactose-found in milkmaltose-found in cereal grains and is used in beer-making.

what is a balanced diet

Hi everyone today ill be telling you about what is a balanced diets.

Foods are not "good" or "bad"; it is the overall balance of the diet that matters. There is no perfect food that gives you everything you need. No single food provides all the nutrients essential to keep us healthy.

Different foods have different nutritional contents (in other words, they are good for us in different ways).So we need to eat a variety of foods to give us all the nutrients we need for healthy diet. A balanced diet also makes our meals more interesting.

Nutrients in foods  help our bodies to do essential everyday activities. They also help our bodies to heal themselves if they are injured and a balanced diet can help prevent illness and disease.in ancient times, many foods (e.g. olive oil, pomegranates, such as ginger) were used for their healing properties.

The main nutrients are:

carbohydrates proteins fats vitamins minerals water.Nutritionally balanced diet:A diet which includes all…

Bake&Store

Hi everyone today I will be telling you about some bake and store advice for baking, most cupcakes, cookies and other tempting treats will keep well in a tin or airtight container and, in the case of brownies and bar cookies, even in the baking tin which they were cooked ,if it is kept tightly covered with foil. The following tips will also help, however:


Ideally, store baked cupcakes , cookies and muffins undecorated. Any item that is decorated with cream, cream cheese or yogurt should be stored in the refrigerator.
Store soft cookies separately from crisp varieties so that they don't all become soft, and don't store cookies and cakes together as the cookies will absorb moisture from the cakes and soften.
Store different flavoured cookies separately so that their flavours do not mingle together.
Only store cookies when they are completely cold because if stored while still warm they are liable to stick together.
One or two sugar cubes added to a tin of cookies helps to keep th…

Assuring success

Hi everyone today ill be telling you how to assure you get success when baking

follow these useful suggestions and you will be guaranteed success every time you bake.

Preheat the oven for 10-15 minutes before baking, even if the oven manufacturer's instructions suggest that this is not necessary. If you have a fan assisted oven, reduce the temperature according to their instructions.

It is important that ingredients are measured accurately, so it is worth investing in good-quality scales and standard measuring spoons.
Get into the habit of preparing baking sheets, paper cases and tins before commencing preparations, as mixtures that contain self-raising flour start to activate once the liquid has been added to them and should therefore should be baked as soon as possible after they have been prepared.
When butter or hard margarine needs to be softened before blending with another ingredient , either remove it from refrigerator and leave at room temperature for about 1 hour, or cut int…

Helpful techniques

Hi everyone today ill be telling you some helpful techniques for when your doing some baking, I hope this all helps you for when your doing some baking.

Use your hands! Dampen them slightly when shaping cookies into a ball.
A hand-held electric whisk is useful for whisking and beating mixtures together but, failing this,use a balloon whisk for whisking and a wooden spoon for creaming.
If you don't have a tin of the size that is specified in the recipe, you can often improvise. A quantity of mixture designed for a square tin will fill a 2.5 cm/1 inch larger round tin and vice versa. When making bar cookies, recipes that specify a particular size of tin can equally be made in a tin with different dimensions but the same capacity.
Use a food processor for rubbing fat into flour,but when the eggs or liquid are added make sure you blend them quickly, as overworked dough will be tough.
When preparing a tin for baking brownies and bar cookies, especially one that is not shallow, line with…

How to make gingerbread flowers

Hi everybody today ill be telling you how to make gingerbread flowers these are great snacks for kids or any party or any occasion.



Ingredients you will need

Makes 25 biscuits
350g (12oz) plain flour 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1 teaspoon bicarbonate soda 100g (4oz) chilled butter or margarine 175g (6oz) light muscovado sugar 1 medium egg 2 tablespoons golden syrupwriting icing flower shaped cookie cutter
Step 1- Heat the oven to 180oC,350oF gas mark 4. Use a paper towel to wipe a little oil over two baking trays. Use a sieve to sift the flour into a large mixing bowl.

Step 2-Sift the ginger, cinnamon and bicarbonate of soda into the bowl too. Cut the butter or margarine into chunks and stir it in so that it is coated with flour.

Step 3-Use your fingertips to rub the chunks of butter or margarine into the flour, until the mixture looks like fine breadcrumbs. Then stir in the sugar.

Step 4-Break the egg into a small bowl and beat with a fork. Add the syrup to…

How to make small chocolate hedgehog cakes

Hi everyone today ill be telling you how to make some small chocolate Hedgehog cakes these cakes are great for kids and great for kids party's especially for younger kids all smaller kids would love these because there also really colourful.



Ingredients you will need to make the chocolate buttercream
50g/1¾oz good-quality dark chocolate (minimum 70% cocoa solids) 100g/3½oz unsalted butter, softened 200g/7oz icing sugar 1 tsp. vanilla extract milk, to loosen Step 1-Melt the chocolate in a bowl set over a pan of simmering water.(Do not allow the base of the bowl to touch the surface of the water.) Allow to cool until the chocolate no longer feels hot to the touch. Step 2-Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again. Step 3-Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff).
Step 4-This icing can be kept in the fridge for a few days. Bring to room tem…

How to make chocolate buttercream icing

Hi everyone today ill be telling you how to make a chocolate buttercream icing.




Ingredients you will need
50g/1¾oz good-quality dark chocolate (minimum 70% cocoa solids) 100g/3½oz unsalted butter, softened 200g/7oz icing sugar 1 tsp. vanilla extract milk, to loosen Step 1-Melt the chocolate in a bowl set over a pan of simmering water.(Do not allow the base of the bowl to touch the surface of the water.) Allow to cool until the chocolate no longer feels hot to the touch. Step 2-Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again.
Step 3-Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff).

Step 4-This icing can be kept in the fridge for a few days. Bring to room temperature and beat again until smooth before icing your cake.

Top tip.

Double the quantity of this icing if you want to entirely cover a cake. It freezes well, too-on or off the cake.