Toblerone Travesty!

11/16

November 8th. This date will go down in history.

Years from now there will be the questions; ‘Where were you on this historic day?’

The day we discovered what has happened to our beloved Toblerone.

Toblerone, for those who don’t know, is a Swiss chocolate bar with nougat, almonds and honey. It has a distinctive triangle shape to resemble the Swiss Alps and a hidden bear in the logo. It’s a much loved bar often seen at airports and Christmas. It comes in many different flavours, with my personal favourite being the white one. This is the look we know and love –

toblerone-hero

I even made a recipe with it earlier this year, the Toblerone Traybake.

Toblerone Traybake by She Who Bakes

However, everything we currently know is about to change. The company that owns Toblerone, Mondelez has said the change was due to a rise in the cost of ingredients.

As reported by the BBC this morning –

In a statement on the Toblerone Facebook page, the company said it had to make a decision between changing the look of the bars or raising the price.

The move has resulted in the weight of the 400g bars being reduced to 360g and the 170g bars to 150g, while the size of the packaging has remained the same.

It said: “We chose to change the shape to keep the product affordable for our customers.”

So, essentially, same price, less chocolate, silly design. It looks less like the Swiss Apps now and more like  a chocolate toast rack. Surely the better option would have been to make a smaller bar? The gaps in the triangles are iconic and not something that I believe should be messed with.

I mean, how on earth are we going to make another Toblorange this Christmas??

Toblorange

Where does the madness end? Single finger KitKats? One and a half Bounty bars? Three smarties in a tube?! Is this the future of Toblerone??

screen-shot-2016-11-08-at-11-24-45

In these times of uncertainty, where there is bad news all around us, please don’t mess with our chocolate.

What do you think? Let me know on either on Facebook or Twitter or Instagram.

Britt xo

Bonfire Cupcakes

11/16

These Bonfire Cupcakes are super simple to make and look really effective! Perfect for a bonfire and fireworks night! A step by step video on how to make these is below.

For this, I’m using my flat topped chocolate cupcakes which are perfect for decorating. You can find the recipe here.

I’m using brown cupcake cases and concentrated Sugarflair food colouring in Red Extra, Tangerine and Melon. Also my open star nozzle is a 1M and using large disposable piping bags. All equipment is available from Iced Jems.

You will need;

  • 12 cupcakes
  • 250g unsalted butter
  • 500g icing sugar
  • Matchmakers (I’m using the orange ones)
  • Red, orange and yellow food colouring
  • Piping bag
  • Open star nozzle – 1M

Method;

  1. Cream the butter for a few minutes
  2. Add in the icing sugar and mix well
  3. If flavouring your buttercream, put the flavouring in now
  4. Divide the buttercream into three bowls
  5. Colour the buttercream red, orange and yellow
  6. Fit a piping bag with an open star nozzle
  7. Put the piping bag into a stand or pint glass
  8. Fill with all three colours
  9. Squeeze down the buttercream and twist the bag at the top to stop buttercream coming out
  10. Starting in the middle of the cupcake, squeeze out a large star shape
  11. Then, from the outside squeeze the buttercream out and go around the outside of the star twice and into the middle
  12. Stop squeezing and pull away
  13. Using halves of Matchmakers press them into the sides of the buttercream swirl to create a ‘bonfire’ look

Store in a cool, dry room in a cake/cupcake box and enjoy within 2-3 days!

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

50% Off ALL Online Courses!

11/16

For a limited time only all of the She Who Bakes Online Cake Decorating Courses are half price!
In the popular Professional Finish Course & Tiered Wedding Cake Course, I teach you how to use different types of icing, make edible decorations and how to split, fill and cover your cake to a professional standard.
In the Pretty & Pink Cupcake Course, I show you how to use professional silicone moulds to create beautiful decorations, make cute flowers and a 3D bow. Finally you will learn how to pipe the perfect cupcake swirl using two different designs.
If you fancy learning something a little different, my Shirt & Tie Course is full of fun decorating techniques and my 2D Owl Course shows you how to carve a cake into a different shape and create a lovely Owl design.

Once purchased, you can log in and watch these videos as many times as you like! You will learn a wide range of decorating and modelling skills in each one. These courses are perfect for beginners and for those with a little knowledge who are looking to learn some new creative ideas and techniques.

Professional Finish Course was £19.95 now £9.95
Tiered Wedding Cake Course was £19.95 now £9.95
Pretty & Pink Cupcake Course was £11.95 now £4.95
Shirt & Tie Course was £14.95 now £7.95
2D Owl Course was £14.95 now £7.95

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 for only £4.95!

Happy baking!

Britt xo

wedding-cake-vid Professional FinishOnline Course-2

Pretty & Pink Cupcakes Thumbnail Owl Cake Thumbnail

Shirt & Tie Online Cake Decorating Course

How To Make A Bonfire Cake For Fireworks Night

11/16

This is my favourite time of the year! From Halloween, comes Bonfire Night, leading up to Christmas! The best are months in my opinion. This Bonfire Cake is simple to make and fantastic to look at, making it the perfect show stopper to make for your parties this season! Click here for the tutorial on the matching cupcakes.

I have used my chocolate madeira cake recipe but feel free to use any flavour you like! I would recommend using a strong and stable cake that is suitable for carving and stacking, which is what a madeira is perfect for.

The models and decorations (Guy, hedgehogs and leaves) can be made ahead of time. Use modelling paste for stability and keep in a cake box or another container that the air can get to (not in a sealed box, otherwise they may melt). For more on types of icing, check out my blog post here.

Once baked and decorated, this cake will last 4-5 days. Make sure to properly crumb coat so no air can get into the cake and make it dry. You can read more about my cake timelines here.

Equipment

  • Wilton Wonder Mould Tin/7″ round tin
  • 8″ round thin cake card
  • 11″ round drum
  • 1kg orange sugar paste (For the board)
  • Brown, yellow, peach, orange, black and white modelling paste
  • Paintbrushes
  • Edible glue
  • Small palette knife
  • Small piping nozzle
  • Large rolling pin
  • Icing spacers
  • Royal icing
  • Cornflour
  • Small circle cutters
  • Brown and white dust colours
  • Rejuvenator spirit
  • Paint palette
  • Leaf cutters & veiners
  • 4 packs of Matchmakers
  • Chocolate buttercream
  • 1 meter 15mm brown ribbon
  • Double sided tape
  • Small rolling pin

For the board

Paint your board with water.

Knead your orange sugarpaste until it’s a workable consistency. If the icing is sticky or your hands are very warm, sprinkle lightly with cornflour. Lightly dust your smooth work surface also to prevent it sticking.

Roll out your sugar paste to a 1/4 of an inch thickness. If it helps, you can use icing spacers which are perfect for this.

To keep the sugar paste from sticking, lift and move it around as you roll. Add more cornflour if needed.

Gently lift icing over rolling pin to move and lower it onto your damp board and push down to secure. Cut around your board with a sharp knife to remove the excess icing. Apply double sided tape to the outside rim of the board and stick on your 15mm brown ribbon.

For the cake

Bake your favourite chocolate madeira (you can find my recipe here) in either a Wilton Wonder Mould Tin or two 7″ round cakes, stacked and carved into a pyramid shape. Cut a small ledge into the front of your cake for your ‘Guy’ to sit.

Split and fill your cake with your desired buttercream or ganache and secure your cake to the thin board using buttercream.

Lightly coat your cake with buttercream or ganache.

Fix this to your cake drum with a little royal icing.

Starting at the back, apply your Matchmakers to your coated cake in the style of a bonfire. Continue all the way around and add a second layer on top. Then fill in any gaps you may have with smaller cut pieces of Matchmakers.

bonfire-2

For the leaves

Roll out your yellow, brown and orange modelling paste and cut out lots of different sized leaves. Shape these if desired by twisting them around a cocktail stick and leave to dry on foam. When these are dry, stick onto your cake using a little edible glue.

For the hedgehogs

Roll balls of brown modelling paste and shape and pinch the front into a cone. Using small scissors, snip into the back of the hedgehog to create the spikes. Roll two small white balls of modelling paste for the background of the eyes. Roll three small balls of black modelling paste and glue into place for the middle of the eyes and nose.

bonfire-1

For the Guy

Roll a thick sausage of brown modelling paste and cut up the middle 3/4 of the way. Round off the bottoms of the two halves. These will be the legs. Bend the legs onto a thick piece of foam so it is ‘sitting down.’ Leave this to dry.

Roll a ball of yellow modelling paste and shape into a thick teardrop. This will become the torso. Mark a line down the middle with a small palette knife and indent ‘buttons’ using a small piping nozzle. Leave this to dry.

Roll out a square of brown modelling paste, not too thin and shape this around the torso shape to make the back and collar of the coat. Apply with a little edible glue.

Roll two sausages of brown modelling paste and affix to the outside of the coat to create the arms. Then wrap a small strip of brown modelling paste around the bottom of the arms to create cuffs. Apply with a little edible glue.

Roll two balls of black modelling paste and flatten them to become shoes and stick these to the bottom of the legs. Then wrap a small strip of black modelling paste around the bottom of the legs/top of the shoes to create boots. Apply with a little edible glue.

Roll two smaller balls of black modelling paste and again, flatten slightly. Cut into the side to create a ‘thumb’ and shape the rest of the ball to become a ‘glove’. Repeat with the second ball and apply with a little edible glue.

Roll a ball of peach modelling paste for the head and leave to dry. Once dried, apply a smaller ball of peach modelling paste to the front of the face to become the nose. Roll a small sausage of brown modelling paste and apply under the nose to create the moustache, make some hair lines in the moustache with your small palette knife.

Paint on the eyes and eyebrows using dust colours mixed with a little rejuvenator spirit. Roll out two strips of brown modelling paste and affix to the sides of the head to create hair. And finally roll out a large circle of brown modelling paste and a thick smaller circle of brown modelling paste and affix to the top of the head to create the hat.

Roll out a long strip of yellow modelling paste and lay strips of brown modelling paste horizontally across. Roll over it all again to create the striped scarf effect. Cut to size to fit your guy and apply with a little edible glue.

Give it a go 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!

All of my Online Cake Decorating Courses are currently 50% off! Grab a bargain here.

Happy baking!

Britt xo

 

Roasted Pumpkin Seeds

10/16

Pumpkins are one of my favourite things. I love how they look, how they smell, how the taste and how much joy they bring me when I get to carve them, I’m a pumpkin addict!

This year, I went for slightly less traditional pumpkin carvings going for a few of my favourite things; a unicorn, a cupcake and the Deathly Hallows (shout out to all the Harry Potter fans).

pumpkins

With all of these lovely pumpkins I had lots of lovely pumpkin seeds hanging around. I usually just roast them but this time I wanted to get a little experimental, so I divided them into two bowls and flavoured one sweet with pumpkin spices and brown sugar and one savoury with salt, pepper and paprika and I tell you now, they were delicious!

As they were an experiment they weren’t going to get an official write up but it’s been requested of me by a few people on social media so here it is! Enjoy!

Sweet Pumpkin Seeds

  • 250g pumpkin seeds (from 2 medium pumpkins)
  • 50g melted butter
  • 1 tablespoon Pumpkin Spice
  • 1 tablespoon light brown sugar

Savoury Pumpkin Seeds

  • 250g pumpkin seeds (from 2 medium pumpkins)
  • 50g melted butter
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 teaspoon paprika

Method;

  1. Detangle the pumpkin seeds from the pumpkins
  2. Wash them well and dry them on kitchen towel
  3. If making both flavours, split into two bowls (or put in one bowl for the one flavour)
  4. Pour in the melted butter and mix well
  5. Add in the dry ingredients depending on your flavour
  6. Spread into a single layer on a baking tray lined with greaseproof paper or foil
  7. Bake at 180°C for 15-20 minutes
  8. Leave to cool slightly and enjoy!

The savoury ones are great warm on a salad and the sweet ones are delicious on their own or in a flapjack recipe or to top granola! Get creative with your flavours. The possibilities are endless!

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

Happy Halloween and happy baking!

Britt xo

 

Halloween Recipes

10/16

I love Halloween! Below are some of my Halloween themed and Pumpkin flavoured recipes. I’m adding more all the time so make sure to check back! Click on the picture below to be taken to the recipe.

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 Halloween and happy baking!

Britt xo

Halloween CookiesPumpkin & Ginger Cookies by She Who Bakes

Pumpkin Spice Slicetumblr_inline_ne65cfK8y41qf7teq

tumblr_inline_ncihtpXyVH1qf7teqtumblr_inline_nd6sljZ2ye1qf7teq

tumblr_inline_nbpdht5aa71qf7teqHow To Make A Pumpkin Cupcake For Halloween by She Who Bakes

How To Make A Jack Skellington Cupcake For Halloween by She Who Bakes How To Make A Cauldron Cupcake For Halloween by She Who Bakes

How To Make Pumpkin Spice by She Who Bakes

How To Make A Cauldron Cake for Halloween by She Who Bakes

 

 

How To Make Pumpkin Spice

10/16

Most of my pumpkin recipes also have in them pumpkin spice. This is something readily available in some countries and is basically a mix of yummy spices that set off the pumpkin taste really well! I had a bit of trouble finding it ready made in the U.K. and so I decided to make my own. Now, I make a big jar of it and use it whenever I use pumpkin! My house is currently filled with pumpkins after a recent trip to PYO Pumpkins, check out my vlog here!

I’ve used it in several of my seasonal recipes including Pumpkin Spice Slice, Pumpkin Macarons and of course, Pumpkin Pie. Follow the recipe below and check out the video on how to make it at home!

Pumpkin Spice

  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons nutmeg
  • 1 ½ teaspoons ground mixed spice
  • 1 ½ teaspoons ground cloves

Mix well. Keep in a jar and use as and when needed.

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 Halloween and happy baking!

Britt xo

How To Make Halloween Cupcake Toppers

10/16

This trio of toppers are perfect for your Halloween bakes! Here I show you how to make a ghost, witches hat and pumpkin! Check out below the tutorial for a video on how I made it!

These decorations can be made ahead of time. I recommend using modelling paste for stability and keep the toppers in a cake box or another container that the air can get to (not in a sealed box, otherwise they may melt). For more on types of icing, check out my blog post here. The green and orange was white modelling paste, readily available which I have coloured green using Sugarflair Party Green and Tangerine colour respectively and pre-coloured black modelling paste

I recommend using actual edible glue as opposed to water as water can make your shapes soggy. My top tip with edible glue is less is more! Only use a small amount.

Equipment can be purchased from Iced Jems.

Equipment 

  • White, black orange and green modelling paste
  • Cornflour in a shaker
  • Edible glue & paintbrush
  • Dry paintbrush
  • Large circle cutter
  • Small circle cutter
  • Small star cutter
  • Cutting wheel
  • Small triangle cutter
  • Dresden tool
  • Ball tool

Ghost

Roll a smooth round ball of white modelling paste, elongate this shape to create a ‘tic tac’ or ‘minion’ shape. Set aside.

Roll out white modelling paste onto a side dusted with cornflour and cut out a large circle. Paint the moulded shape with edible glue and place the large circle of modelling paste on top, fixing down the sides. Make sure there are pleats around the ghost as this is essentially the ‘duvet’ he is hiding under!

For the face, roll out three small balls of black modelling paste and flatten the third to create an O shape. Stick these on using a small amount of edible glue.

Ghost Cupcake Topper by She Who Bakes

Witches Hat

Roll out black modelling paste and cut out a small circle, this is the base of the hat. Then roll a ball of black modelling paste, tapering it into a cone shape. Stick this on top of the circle using a small amount of edible glue.

Roll out a longer piece of black modelling paste and check it goes around the circumference of the base of the cone. Then cut a strip using a cutting wheel or sharp knife. Glue this around the base of the hat.

Lastly, roll out a small piece of green modelling paste and cut out a small star. Stick this to the front of the hat using a small amount of edible glue.

Witches Hat Cupcake Topper by She Who Bakes

Pumpkin

Roll out a smooth round ball of orange modelling paste. Using a ball tool or the end of a paintbrush indent the top of the pumpkin, this is where the stalk will go.

Roll a small amount of green modelling paste into a sausage. Then taper the end slightly and bend it over. Stick this into the hole we created with a little edible glue.

For the leaf, roll a small ball of green modelling paste and flatten it slightly, squeeze the end to create a point then, using your dresden tool, mark a line down the middle and a few either side to create the leaf pattern. Fix this to the side of the stalk using a little edible glue.

Roll out black modelling paste quite thinly, then using a triangle cutters, cut out two eyes. Then, cut out another triangle but make it a little smaller by cutting off the end using the same triangle cutter. This will be the nose.

For the smile, cut out a small circle of black modelling paste and then cut it again using the same cutter to create a crescent shape. Use the same circle cutter to cut the points off. Using the triangle cutter, cut out two points from the top either end of the smile and one from the bottom in the middle.

Then, stick these to your pumpkin using a little edible glue.

Pumpkin Cupcake Topper by She Who Bakes

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 Halloween and happy baking!

Britt xo

Red Ombre Cake Made With AEG

10/16

This week, in celebration of the final of The Great British Bake Off 2016, I’ve partnered with AEG to create this stunning Red Ombre Cake Showstopper!

I created this recipe which makes a 7″ round, baked wonderfully in the AEG oven! Check out the video below for how it’s made.

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.  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.

As mentioned on the website here AEG’s exclusive ThermiC° Hot Air cooking technology ensures higher performance for precise heat circulation for even cooking, temperature control and energy efficiency, meaning I can bake more than one cake at once and still get great results!

I’ve used the SteamBake function on my oven for so many different things including Sun-Dried Tomato & Parmesan LoafLemon & White Chocolate MuffinsBaked Raspberry Cheesecake, Apple & Blackberry Pie and Yorkshire Puddings and the SteamBake function provided excellent results!

Red Ombre Cake;

  • 350g caster sugar
  • 350g butter
  • 350g self raising flour
  • 95g plain flour
  • 6 eggs
  • 1 tsp vanilla
  • red food colouring (gel not liquid)

Vanilla Buttercream;

  • 250g butter
  • 500g icing sugar
  • 1 tsp vanilla

Method;

  1. Preheat the oven to 140C
  2. Cream together the butter and sugar
  3. Add in the eggs
  4. Add in the self raising and plain flour
  5. Add in the vanilla
  6. Mix well
  7. Divide the mix into four bowls
  8. Add colour into the bowls in varying amounts for different shades
  9. Mix to get your desired colours
  10. Pour your mixes into lined tins
  11. Bake at 140C for 40 minutes
  12. Leave to cool on greaseproof paper
  13. Make a buttercream filling by mixing together the butter and icing sugar, adding in the vanilla
  14. Spread buttercream onto your darkest layer
  15. Top with the second darkest and repeat
  16. Add the third darkest sponge and repeat
  17. Top with the lightest sponge and chill for 10 minutes
  18. Once chilled, cover with a layer of buttercream
  19. Chill again and repeat
  20. Smooth the edges with a scraper
  21. Cut into slices and enjoy!

This cake will last 4-5 days once covered in a layer of buttercream and 2 days once cut into. Make sure to wrap any exposed sponge in cling film to help keep it fresher for longer. It doesn’t need to be stored in the fridge as this will dry out the cake, just a cool dry room.

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

All of my online cake decorating courses are currently HALF PRICE! Grab a bargain here.

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

How To Make A Jack Skellington Cupcake For Halloween

10/16

I love this Jack Skellington Cupcake, it’s and one of the ones I did at my recent Cake & Bake Show demonstration at ExCeL in London. Check out below the tutorial for a video on how I made it!

I’ve used white sugarpaste for the top of the cupcake and pre-coloured black modelling paste for the details. I recommend using modelling paste for stability and keep your decorations in a cake box or another container that the air can get to (not in a sealed box, otherwise they may melt). For more on types of icing, check out my blog post here.

I recommend using actual edible glue as opposed to water as water can make your shapes soggy. My top tip with edible glue is less is more! Only use a small amount.

I’ve used my flat top vanilla cupcake recipe which can be found here.

Equipment can be purchased from Iced Jems. Cases from Scrumptious Sprinkles.

Equipment

  • Flat topped cupcake
  • Cornflour in a shaker
  • Small rolling pin
  • Large circle cutter
  • Piping gel & silicone pastry brush (OR small amount buttercream)
  • White sugarpaste
  • Black modelling paste
  • Edible glue & paintbrush
  • Dry paintbrush

To top the cupcake

Roll out white sugarpaste on a surface dusted with cornflour and cut out a large circle, a little bigger than your cupcake.

Paint the top of the cupcake with either piping gel or a little buttercream and secure the circle of orange sugarpaste using your hand. Make sure to fix it all the way around and to the case so no cake is showing. This will help for the end design and also keep the cupcake fresh underneath.

For the face

To make the eyes, roll out two balls of black modelling paste. Flatten them slightly and pinch the one end to create the shape. Stick these on with edible glue.

Roll out two small balls of black modelling paste and elongate them into small sausages for the nose holes. Glue these underneath the eyes.

Roll two small sausages of black modelling paste and shape them into a curve for the eyebrows and glue them in place. It doesn’t matter if they are different shapes and sizes, as my beautician tells me “eyebrows are sisters not twins”. Haha!

For the smile, roll a large sausage of black modelling paste and stick down, then roll seven smaller sausages for the mouth detail and stick this down using a little edible glue.

Halloween Cupcakes by She Who Bakes

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 Halloween and happy baking!

Britt xo

 

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