Home Baking Made Simple

Super quick, super easy - sweet or savoury - breakfast or tea.  These could not be simpler.

Easy and butter-free.  You can substitute the yoghurt (full cream or double-cream) with buttermilk.  Add strawberries instead of blueberries or chopped up apple and a touch of cinnamon.  Super delicious fruity muffins.

Simple baking chocolate works in these gooey brownies.  You do not need top of the range 99%, super-expensive chocolate, but use dark chocolate rather than milk chocolate.  Add some toasted nuts or cherries to give them some extra appeal.

Sticky and delicious, these cinnamon rolls are a delight to make and eat.  Sprinkle some chocolate chips, or chopped roasted nuts, toffee bits or raisins and sultanas over the dough before rolling it up to give your cinnamon rolls an extra - haha - twist.

This is a quick and simple glaze with a multitude of uses, e.g. pour over cakes, petit-fours, doughnuts, tea breads etc.  Different flavourings and colours can be added, to your own personal tastes and wishes.

A snack cupboard staple - scrumptious!

These cookies are crisp and addictive.  They are huge fun to bake and decorate and, if stored in an airtight container, remain fresh for up to two weeks (not that they will not have disappeared long before that).  These can be stacked and stored and make amazing gifts for holidays and celebrations if iced and packaged nicely.

Easier than you think.  This icing dries fast and dries hard.  Remember at all times to cover your icing with clingfilm when you are not using it, to prevent it drying out.  Any excess icing can be stored in the fridge.  After a few days storage it may separate and you will need to give it a short whip with a whisk before using it.  You can make the most amazing decorations with this and it is pretty addictive fun.  There are recipes on Pinterest for the meringue powder version of this icing, but I prefer the old fashioned way of making it with eggs and I think it tastes better.

This streusel-like base is very quick and easy to make.  I like to add little bits of citrus peel to the mix because I think it adds some superior flavour, but of course it is not entirely necessary.  Please try to use butter rather than margerine for this recipe as it really does make a huge difference to the flavour.  This base can be used for many pies or crumbles and can be filled with chocolate mousse, apple pie filling (sprinkle some of the streusel over the top), berry pie filling .... The list is only limited by your imagination.

As a baker I am guilty of one small bakerish-type sin ... I am not a fan of cake.  There I said it.  But, I am a huge fan of pies and this is one of my favourites.  It is fabulous no matter the time of the year.  It is fresh and light in Summer and comforting in Winter.  The main difficulty with this pie is letting it cool completely before you cut into it.  So tempting.

Baking bread is therapeutic.  It's very easy, when you are in a rush, to throw the mix into the mixer and let it do all the kneading for you.  However, if you are feeling low, frustrated or even in a temper making bread by hand is the best therapy.  If you have the time or inclination, then try kneading by hand.  It is tremendously satisfying.

This is my "healing" bread.  I cannot describe the amazing smell and taste of this bread.  I have made hundreds of these loaves and I love it more each time I make it.  

This one takes a bit more time, but is worth the effort.  I have included a mirror glaze as an extra, but you can stop at the buttercream and the cake would still be yummy.  The order of the lectures is :  Mixing and baking the cake, making the buttercream and then, if you are going to do the glaze, put the cake in the fridge to chill while you assemble the glaze (Part 3).  The cake must be properly cool before you put any buttercream near it or the icing will simply melt and soak into your cake.  Also the buttercream frosted cake must be properly fridge chilled before you pour over the glaze.  It looks complex, but is very easy.  I have not trimmed and neatened the cake and I have only half iced the cake with buttercream to show you the difference between having a crumb layer and not.  

Before adding buttercream icing, make sure the cake is cooled properly.  If you want a perfect shape then using a sharp knife, trip the rough edges off, then layer by layer you will spread the buttercream on your cake.  The first layer is known as a crumb layer (to seal in the crumbs).  Once you have done this then chill the cake in the fridge for five minutes.  Now you can add your second layer and so on.  If you happy with your buttercream as your final frosting, add some flourishes, decorations, sprinkles, edible flowers, etc and enjoy.  If you want to give the mirror glaze a go, then move on to the next lecture once you have finished the buttercream layer.

Easy, peasy and it really makes a glossy, fabulous looking cake.

How to add the glaze to your cake and time to add the finishing touches.