Category: Baking equipment on test

How to make fat and fluffy pancakes

How to make fat and fluffy pancakesI love pancakes. I mean I REALLY LOVE THEM! Fat, thin, lemony or savoury I could devour a whole batch on my own. Until recently I couldn’t get the American style ones to puff up like they do over there. Have you ever tried to make big, fat, fluffy American style pancakes before? When I’ve tried out and tested recipes before I used self-raising flour or added baking powder to will them into rising up just that little bit more but it was only after scrolling through the web that I found a sneaky secret.

What’s the trick?

The trick is pretty obvious when you think about it. All you have to do is separate the eggs and whisk up the whites till they’re really stiff then fold them into the batter at the end with as little mixing as possible. Then watch those babies rise up when you cook them.

And that’s what I did with this recipe and it worked a treat. Now, in all fairness, I made a batch of these and they really puffed up and then Mr MT who ‘doesn’t like pancakes‘ came along and ate one. So I had to eat one (you know – quality control and all that) and then there weren’t enough to get the shots I wanted so I made another batch. By that time they had cooled right down and some of their puffiness was lost. But if you eat them straight from the pan they are even fluffier than in the photos.

The kitHow to make fat and fluffy pancakes

So those lovely people over at JosephJoseph asked if I would like to write this post and they sent me a whisk, a sieve and a food storage set. And I had a good old play around with them. The whisk has a fantastic silicon blade which makes it easy to scrape all the ingredients from the bowl but the whisk! It’s fantastic. I knew it was a self-tapping sieve but I didn’t expect it to be that good. It really does cut the act of sieving ingredients down in half but it also doesn’t seem to let any of the flour out of the bowl (like it usually does). You have more control – even though the sieve is moving more. I love that sieve. It’s a new fave. You can see a video of the kit in use here

How to make fat and fluffy pancakes

Makes 8-10 yummy pancakes

How to make fat and fluffy pancakes

  • 135g Plain flour
  • 1 tsp baking powder
  • 1 tbsp caster sugar
  • 125ml milk
  • 2 eggs - separated
  • 2 tbsp salted butter- melted
  • oil for cooking
  1. In a bowl sieve all the ingredients together.
  2. Separate the egg yolks and add them to the milk and butter. Whisk together then add to the dry ingredients.
  3. Whisk up the egg whites in a clean bowl till stiff. Fold into the batter till just incorporated.
  4. Heat a frying pan till very hot then add one spoonful of batter to the centre. Once the edges start to brown up and you get air bubbles on the top of the pancake, flip it carefully over.
  5. Cook on that side for a further minute or two
http://cakesbakesandcookies.com/2017/02/27/how-to-make-fat-and-fluffy-pancakes/

After I made all those pancakes I decided to pack some away for when Darcey got home. I always wait for them to cool completely before stacking them in an air tight container. If you place pieces of silicon paper in between each one they don’t stick together. Then, when I want to heat them up I can either pop them on a baking tray in the oven or my preference – put them in the toaster. They taste amazing with just butter but even better with a drizzle of maple syrup. How to make fat and fluffy pancakes

WIN, WIN, WIN!

Would you like to win the JosephJoseph shake-it sieve, Whiskle whisk and a set of the fantastic storage boxes?  Of course you would. Well now is your chance. I am doing a giveaway to win just that. All you have to do is head on over to the CakesBakesAndCookies Instagram page and leave a comment stating why you would like to win this giveaway on one of the pancake images using the hashtags #jjpancakes #cb&c. Simple. One comment will be chosen at random on Friday 3rd  March.

How to make fat and fluffy pancakesGood luck and have a happy flipping or fluffy pancake day

EmmaMT x

 

CakesBakesAndCookies.com Terms & Conditions

This giveaway will close at 12:00 midday on 3rd March 2017. Leaving a comment and using the hashtags #jjpancakes and #cb&c is a mandatory entry option. This prize is offered by JosephJoseph. I am hosting it on behalf of JosephJoseph. Please note, I am not responsible for posting the prizes out or providing them. JosephJoseph or their representative will send out the prizes, the winners must provide their name and address once contacted. The winner will be selected at random from all correct entries received. The winner will be notified within 3 days of the closing date. The prize is one whiskle whisk, one shake it sieve and one set of air tight food storage, no cash alternatives are available. This giveaway is open only to residents in mainland UK (excluding Northern Ireland and Scottish Highlands and Islands) and entrants must be over 18.

Why silicon paper is not just for cakes

Why silicon paper is not just for cakesAs I was pondering what I should post about this week – a week when the vast majority of people are trying to eat healthily and avoid cakes, bakes and cookies (in order to stick to their new years resolutions) I came up with one quick tip that I wanted to share….. and then I realised that I was talking about chips!

Chips it is then!

A few years ago a friend told me that she never lines baking trays with anything other than silicon paper – whether she’s baking cakes or cooking salmon. Nothing ever sticks to it – EVER! So I started using silicon paper when we made oven chips. We used to use tin foil – as I hate the smell of greasy tins and would much rather protect my trays – especially if they’re going to be used for baking at a later date.

I’m a bit obsessive with those chips. I set the timer for six minutes (three times) and give them a big shake when I hear the oven beep. When I used foil the chips would stick together and stick to the surface but now I use silicon paper they are all individual and nothings sticks anywhere.

Why silicon paper is not just for cakes

What else then?

So once we tried the paper not foil method on chips we used it on everything else in the oven too – tuna, burgers, fish fingers you name it – it doesn’t stick. The only thing you can’t use it for is grilling – unless you like a touch of charred paper on your diner?

So this post is short but sweet and I hope by sharing this little tip it makes your washing up a bit quicker and easier and your oven fries tastier.

Till next week when I am sure we’ll all be desperate for cake again

EmmaMT x

The yummiest, zestiest Lemon Victoria Sponge cake you’ll ever bake

Yummy Lemon Victoria Sponge cake

If I get asked for one recipe (other than Madeira cake) over and over again it’s lemon cake. You guys seem to really love it. I haven’t made a ton of lemon cakes so I needed to find an opportunity to make one just so I could share it with you. Now, my ever expanding hips don’t want me to just make a cake and have it sitting looking at me every time I walk into the kitchen so I needed to have an opportunity to take it out of our house. I can’t for the life of me remember where I took this Lemon Victoria Sponge cake. I know there were kids involved and I know I had to apologize for having cut a slice to take photos and I then put it back again to take it with us. I don’t think any of my friends mind that one little bit!

The opportunity to make this Lemon Victoria Sponge Cake was also well timed as I needing to find a recipe that I could use the brand spanking new baking tools from JosephJoseph on – you know the ones I was talking about last week in the lemon curd recipe? Well the two newest products are the Fin bowl scraper and the Glaze – fillable pastry brush. That is why this regular lemon Victoria Sponge cake became a whopper of a beast. Cake +lemon curd + creme fraiche + lemon syrup glaze!

Yummy Lemon Victoria Sponge cake

The Fin is very easy to hold and manoeuvre around the inside of a bowl. As you can see from the photos above it leaves next to no cake mix once it’s been scraped around. This is one of those really handy bits of baking kit and in true JosephJoseph style it’s ergonomic and has a wide base so it will stand up on it’s own and not leave smears of cake mix all over your kitchen. zeboThe Glaze is going to be a very handy piece of kit for me. I add sugar syrup to all my Madeira cakes so this will make it a much cleaner and easier job. Glaze comes with two lids – one with lots of holes which is perfect for adding glazes and the other with one central hole which will make light work of egg washing pastry. The pastry brush simply fits over whichever lid you choose. The bottle is soft silicone so you can squeeze it to allow the contents to flow out to your desired speed.  The bottle is really tactile as it’s so soft. You just want to squidge it.

As you can see from the shots above I used it to glaze the top of the cake and then not content with the amount of sugar already in this cake I proceeded to dribble even more lemon glaze over the sides! To say this was a sweet and tangy cake would be an understatement.

I’ve been using this fab tool to glaze my cakes and I simply pour the warm glaze into the bottle and then leave it to cool down before adding the lid and brush. It’s so much easier than using a pastry brush and bowl as you don’t get those sticky, sugary drips all over the place. The last point to make about the Fin is that the whole unit is dishwasher safe. No brainer really.

Lemon Victoria Sponge Cake Recipe Lemon Victoria sponge cake recipe

🖨 Print this cake recipe here 
lemon-curd

🖨 Print this Lemon curd recipe here 

So, I hope you enjoy this zesty, lemony, tangy cake of deliciousness. I know we did!

EmmaMT x

Disclaimer: Thanks to JosephJoseph for providing me with the fab baking products in this post. They’re great. All thoughts, opinions and ramblings in this post are entirely my own

Easy peasy Lemon Curd

Lemon curd

Easy Peasy Lemon Curd Recipe

Every now and again I get asked by companies if I’d like to review their products. Sometimes they’re a bit abstract, sometimes they are nothing to do with baking (life insurance anyone?) and sometimes they are spot on. As I am sure you can guess if JosephJoseph contact you with a new baking product you’re pretty much going to jump at the chance. Once I knew what the products were I had to come up with a recipe. Lemon curd has been on my mind since I talked to a friend about it a few weeks ago. We both agreed that you never really finish a whole jar. It’s great for a while but then we tend to go straight back to the strawberry jam. So I decided to make a small batch – enough for a tiddly jam jar plus to fill one 8″ cake. IMG_7053

These are just some of the JosephJoseph baking products I selected to bake with for this post. The new all singing, all dancing product is the Fin scraper which works a treat – tune in next week for the lemon Victoria Sponge cake post where I really put it to the test! The other item is the Glaze. Now as you probably know I am all about sugar syrup – especially when it comes to keeping Madeira cakes moist. This is the perfect product for that as you can store your syrup in the bottle till you’re ready to ‘glaze’ your cake. I love a silicone bristle don’t you? Especially when your dealing with very sticky sugar syrup that can be cleaned up in a jiffy! IMG_7057

Anyway, I digress! To make the lemon curd I used JospehJoseph’s amazing lemon zester. I recently broke my old zester. Plastic gadgets are not normally EmmaMT friendly!  So I was really pleased to get my hands on this beauty. Now, I do know that it’s just a zester and I’m not normally a one trick pony – kitchen gadget kinda girl but I really love this zester. The thing about JosephJoseph gadgets is that they are designed by product designers who understand ergonomics and answer a basic troublesome need. I have a degree in Product design – bet you didn’t know that? So I REALLY appreciate well designed products and this is one of them. IMG_7062

What’s so good about this zester then?

Well, the handle makes it easy to hold – to start with. It’s got a really fine stainless steel blade so your zest is fine and super zesty – rather than chewy and most of all – and this is the bit that wowed me the most, it has this really nifty integrated blade wiper which you sweep across the blade and it scoops up all that hard to release zest and forces it up to the top of the zester where there’s a hole for it to drop through. Genius! The blades are so sharp that it comes with a handy protective sheath. Want to know what I do? I put the sheath on while zesting so it catches all the citrus then I use the wiper. You get so much more zest that way.

How to make Lemon Curd

Makes enough to fill two small jars or one small jar and to fill an 8″ cake or one regular jar

Lemon curd recipeYou can 🖨 this recipe off here

Ingredients

  • 40g unsalted butter
  • 120g caster sugar
  • 1 medium egg
  • 1 egg yolk
  • Juice of 2 lemons (around 6 tbsp)
  • 1 tbsp lemon zest
  1. Place all the ingredients into a saucepan over a medium heat.
  2. Cook for 10-­12 minutes at a slight simmer. Stir often to prevent the bottom becoming burnt.
  3. To sterilise your jam jars heat your oven to 160C-­180ºC. Wash your jam jars in hot soapy water, rinse then place the wet jars and lids in the oven for 15 minutes.
  4. Once the curd has cooled down place into the jam jar and pop a piece of silicon paper over the top and add the lid.
  5. Store in the fridge for 3­-4 weeks if it lasts that long!

Lemon curd recipe

Print this recipe here 

One last thing!

I just have to share with you all this beautiful Arena draining board. I’ve been looking at it since we re-did our kitchen four years ago. Fab isn’t it? I can’t tell you how hard it is to find a good looking draining board that will do the job too. This JosephJoseph Arena one has rubbery sections to fit practically anything. The spout for excess water reaches over the sink for easy disposal and it comes in a gorgeous grey which matches my kitchen perfectly and meets my grey obsession and at the moment the white and green is on offer.

IMG_7080

To make easy work of cleaning up the mixing bowl The Flume folding draining board is a must. It’s the perfect place for oversized mixing bowls and sieves. Once finished with you simply pick it us and fold the edges together then aim the water towards the sink. I’ve used my one every day since I got it – but I do bake a lot and use every pot and pan I can when cooking! IMG_7072

So, check out next week’s post for the Lemon Victoria Sponge cake where you’ll get to see the scraper and glaze in action.

 

Happy baking and have a zesty week

EmmaMT x

Disclaimer: Thank you to JospehJoseph for providing me with the baking products in this post. They make baking even more fun and twice as easy. All thoughts, opinions and ramblings are entirely my own.

The right way to make mashed potato

The right way to make mashed potato

A few weeks ago I tried to make mashed potato. We didn’t have a masher utensil so I decided to give it a go with a fork. It was all lumpy and I knew I wasn’t going to be able to get the kids to eat it so I had a bright idea

“I know- I’ll put it in the Nutribullet!” 

Bad idea. Do you know what happens to potato when it’s blended at high speed? Well let’s just say you should be glad I didn’t take a photo of the result. It became like glue. It looked revolting. I still served it up and the girls ate a few spoonfuls but I really don’t know how!

Get the right tools

Masha

I was relaying this story to a PR friend as we discussed how I can bake with my eyes closed but cooking was far from my expertise. She told me I had to give the Masha a try and then she very kindly sent me one to play with.

Now, I’m not a one trick pony sort of a gal. I like my gadgets to be multi functional. They have to be seriously worthwhile if they’re going to take up space in my tiny kitchen and the Masha certainly is. It’s quick to assemble, easy to use, powerful and most of all makes the most delicious mashed potatoes ever. You can use it for all sorts of things like cake mixes, sauces, baby food, whisking up egg whites and batters and it’s just as easy to clean.

So last night we made some mashed potatoes and Darcey helped me to video the masher and show you how it’s childs play to do – note how she mentions the Nutribullet sludge. I don’t think I’ll ever live that one down.

So if you want really fluffy mashed potatoes I can really recommend the Masha

Lovely fluffy mash
Lovely fluffy mash

EmmaMT

Disclaimer: Thanks to the Masha’s PR for sending me this great product. Darcey – the mash monster, says thank you too. All thoughts, opinions and ramblings are my own

Add a little glitz to your cakes with these stunning cake toppers

Add a little glitz to your cakes with these stunning cake toppers

Talking Tables cake Toppers 2

The moment I saw these cake toppers I knew I had to share them with you. I mean how cool are they? The font, the colours, the style! They’ll look great on any cake and what’s more when you’re in a rush a plain and simple cake can instantly become divine!
Talking Tables cake Toppers 5

I received the Talking Tables newsletter about them just last night when I was actually sitting down to write up a post on Rhubarb jam but I just couldn’t wait to share them.

I’ve been shooting for Talking Tables for a few years now so I’m no stranger to their fantastic and top end products (just head on over to their website  and loads of the shots you’ll see there are styled by me – the silver bath is one of my favourites. Actually this is my all time favorite styled shot which is happens to be a TT shot and is bouncing around Pinterest like mad at the mo) But this is the first time I’ve seen these cake toppers and I know that I’ll be putting an order in soon.

Talking Tables Cake Toppers post

Alice, the product developer has a really good eye for detail. I love it that this range has something for everyone whether you’re getting married, baking something special for your partner or just want to add a bit of ‘Sparkle‘ to your day. Talking Tables cake Toppers 3

You can choose the gold ‘Love’ heart and cover the cake in gold! How amazing does this cake look? I’ve been seeing gold cakes everywhere since I went to The Squires Cake Show back in March. Maybe Silver is catching up with the metallics cake trends too!

Talking Tables Toppers 1The toppers are really easy to insert. I’ve used many of Talking Tables’ other cake toppers on shoots in the past – just check out the ponies! These ones can be wiped clean ready for the next big celebration.

TT LEt's party topper

So which is your favorite? I think mine is the ‘Let’s Party’! It has so many uses.

EmmaMT x

Disclaimer: I did not receive any product for this post and these are not my styled shots or cakes so I can’t take the credit. All thoughts and opinions are my own. Talking Tables didn’t even know I was going to write this post so that will be a nice surprise for them won’t it? 

 

Related Posts Plugin for WordPress, Blogger...
%d bloggers like this: