Brilliant Baking Magazine

09/16

Oh my goodness!! I am on the cover of this month’s Brilliant Baking Magazine!!

This is something I’m immensely proud of and so, so happy! There’s an interview with me in the magazine as well as one of my popular recipes.  Thank you so much to each and every one of you who reads my blog and bakes my recipes. Your support and love mean the world to me.

I love being She Who Bakes and sharing my baking knowledge with everyone who wants to pick up a mixing bowl!

Happy baking!

Britt xo

Cupcake Recipes

09/16

Cupcakes were my first love when I started baking. So many different combinations and deliciousness! Below I’ve listed my favourite cupcake recipes, simply click on the picture to be taken to the full recipe and method.

To find my fool-proof, flat topped vanilla cupcake recipe as well as all of my top cupcake tips including how to stop your cases coming away, stop greasing cupcakes and get rid of ‘muffin tops’, check out my article here.

If you want to turn your baking hobby into a career, check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

Bounty Cupcakes by She Who BakesLion Bar Cupcakes by She Who Bakes

Lotus Biscoff Caramelised Biscuit Specaloos Cupcake Recipestrawberries cream cupcakes 1

raspberry lemon white chocolate cupcakesOreo Cupcakes with an Oreo Cream Cheese Frosting

Blueberry Cupcakes by She Who Bakesbanoffee

cherry choc cupcakesSticky Caramel Cupcakes

lemon cupcakesRainbow Cupcakes

The below lemon cupcake recipe is made with my 7″ round lemon madeira.

How To Make A Giant Wagon Wheel

09/16

Every day, in my lunch box, there would be a Wagon Wheel. I loved them when I was a kid and I always saved it to the end of my lunch for something extra special to look forward to. I remember how big they seemed, how marshmallow-y and they made me so very happy!

I also remember for a long time they kind of, disappeared. So imagine my delight when they reappeared on our shelves a few years ago. New branding but same lovely treat… or was it?

There raged a debate which continues strong today about the size of the Wagon Wheel. ‘Who has shrunk our Wagon Wheels?’ one article reads ‘it’s definitely smaller’ one comment confirms. I wanted to get to the bottom of this.

According to the Wagon Wheel wikipedia page it states;

There have been many debates amongst fans of the biscuit about its size. Wagon Wheels have supposedly shrunk in size over time, but Burton’s Foods Ltd has denied this. It has been suggested that the supposed shrinkage is due to an adult’s childhood memory of eating a Wagon Wheel held in a much smaller hand; this argument is perhaps moot, as it does not explain why the modern Wagon Wheel appears to be fatter than the original.

And check out my new favourite song, an instant classic – Burton’s Wagon Wheels (Are Smaller Than They Used To Be)

As you can see, it’s a very passionate topic. And one I’ve decided to take into my own hands and create a Wagon Wheel as big as I remember them being – GIANT.

For this biscuit you will need –

  • 160g caster sugar
  • 320g unsalted butter
  • 480g plain flour

For the filling you will need –

  • Fluff Marshmallow Spread

For the coating you will need –

  • 400g Milk Chocolate

Method;

  1. Make the shortbread dough
  2. Make two large round biscuits
  3. Leave to cool completely
  4. Spread Fluff onto one biscuit and sandwich gently
  5. Melt chocolate and cover
  6. Leave to set and enjoy!

Follow the recipe video below to make your own Giant Wagon Wheel! Then you too can enjoy the nostalgia of eating a proper size chocolate biscuit! Haha!!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

If you want to turn your baking hobby into a career, check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Happy baking!

Britt xo

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The Great British Yorkshire Pudding!

09/16

This week, inspired by The Great British Bake Off, I’ve partnered with AEG to create the quintessential Great British Yorkshire Pudding!

Earlier this year, I received an AEG SteamBake oven, (you can read my review here) and I absolutely love it! The steam cooking keeps the dough moist on the surface to create a golden colour and tasty crust on your bakes, while the centre stays soft and fluffy. Meaning Yorkshire puddings will always be deliciously golden brown!

I created this recipe which makes 10 monster Yorkshires, baked wonderfully in the SteamBake oven, perfect for a Sunday roast! Check out the video below for how they are made.

As well as an excellent oven for baking, the SteamBake oven is also a great all-rounder multifunction oven (with up to 13 functions) that grills, roasts and bakes. Mine also features pyrolytic cleaning, a food probe and soft close door! It was awarded The Good Housekeeping Institute seal of approval after rigorous testing and SteamBake is now available on all AEG single built in ovens at no extra cost.

I’ve used the SteamBake function on my oven for so many different things including Sun-Dried Tomato & Parmesan Loaf, Lemon & White Chocolate Muffins and a Baked Raspberry Cheesecake and the SteamBake function provided excellent results!

There are a 3 simple steps to SteamBake:

Step 1: Pour 100ml of water in the cavity at the bottom

Step 2: Select the SteamBake programme and press the SteamBake button

Step 3: Let the oven preheat and create steam for 5 minutes. Then add your fresh dough after the steam has dissipated.

The cool thing is, it’s not a steam oven as such but a normal built-in multifunction oven, with the added bonus of a SteamBake button.

To find out more, check out the AEG page here.

Happy baking!

Britt xo

 

 

This is a sponsored post in partnership with AEG.  All views and opinions are my own.

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