Get your pinny on and oven mitts at the ready…it’s World Baking Day this Sunday 19th May! Here at drinkstuff we love nothing more than baking (and eating) cake so we’re all for a whole day dedicated to it! World Baking Day is all about getting people involved and stepping out of your comfort zone. The challenge is to pick one of the 100 recipes on offer that you’ve never baked before, which have been ranked from easy peasy level 1 to nerve racking level 100!
Whether you’re more inclined to unwrap a Mr Kipling than cook up a Mary Berry recipe, World Baking Day offers a recipe for everyone! From Banana Muffins to The Ultimate Challenge Cream Puff Cake we’re positive you’ll find a recipe you’ll love baking.
To help get you started we’ve compiled a list of essential baking equipment every kitchen needs!
-Once you’ve decided on a recipe and bought all your ingredients you’re going to need to measure them out. Our range of Kitchen Scales, Measuring Cups and Measuring Spoons offer a quick and easy way to prepare your ingredients.
-If you fancy taking your baking up to the next level then check out our specialist baking equipment which includes the Mastrad Macaron Set, Dinner Party Croqembouche Set, Pie Pops Kit or Cookie Press.
-Finally, make sure you present in style with our range of Cake Stands and Cupcake Stands. Our favourite stands to make your cakes look great include the LSA Dine Tiered Cake Stand, Ferris Wheel Cupcake Holder, Sweetly Does It Spiral Cupcake Tree and the LSA Vienna Cake Dome and Stand.
In need of some recipe inspiration? Then look no further!
Sweet Wine Cake
Time: 1hr 10mins
2 cups of sugar
1 cup (237ml) of “mavrodafni” wine (or “port” wine)
1 cup (237ml) of milk
500 gr self raising flour or plain flour
1 tsp baking powder
1 tsp cinnamon
a pinch of ground cloves
1. Grease one medium size cake tin/form and sprinkle with flour.
2. Blend the eggs with the sugar until you get a white mix. Lower the speed of the mixer and add the margarine, the wine and the milk.
3. Finally add the flour, the cinnamon and the cloves gradually.
4. Pour the cake batter into the tin/form and bake it in a preheated oven at 160 degrees for 1 hour and 10 minutes.
Red Velvet Cupcakes
Bake Time: 15mins
For the cupcakes:
185g self raising flour
15g cocoa powder
200g caster sugar
2-4 tsp red food colour
For the icing:
125g full fat cream cheese
175g sieved icing sugar
1 tsp of lemon juice
Red food colour
For the cake:
1. Cream the margarine and the sugar together until light and fluffy.
2. Beat the eggs in a separate bowl and add to the margarine and sugar in 5-6 stages.
3. Sieve in the flour and cocoa adding the food colouring.
4. Divide the mixture between 12 muffin tins and bake for 15 minutes at 200°C.
Note: the final result of the cupcakes will depend greatly on the quality of the food colouring. Buy the best quality food colouring you can get (preferably a gel colour).
For the frosting :
1. Cream the margarine/butter in a stand mixer or hand mixer and beat until soft.
2. Add the cream cheese in 2 or three stages followed by the icing sugar again in 2 or 3 stages.
3. Add the lemon juice and beat for a few minutes.
4. Leave to stand in a cool place for at least an hour.
5. Take half of the frosting and add 1/2 tsp red food colour.
In a piping bag fitted with a star tube, place the red frosting down one side of the piping bag and half the remaining frosting down the other half of the bag. Pipe swirls on each cupcake. Freeze-dried strawberries and a touch of edible glitter is a great way to finish off your cupcakes.