Halloween Cake Pops
The Pink Whisk by Ruth Clemens
by The Pink Whisk
3M ago
Sweet scary ghosts and gruesome eyeballs in Cake Pop form – let’s get some spooky Halloween baking going on! My full tutorial for Bake with Stork complete with step by step pics right here   Ruth Clemens, Baker Extraordinaire #Sponsored Post The post Halloween Cake Pops first appeared on Baking, Recipes and Tutorials - The Pink Whisk ..read more
Visit website
Lacy Chocolate Collar – How to…
The Pink Whisk by Ruth Clemens
by The Pink Whisk
3M ago
Working with chocolate doesn’t have to be challenging!  How about making a lacy chocolate collar for your showstopper of a bake – here’s how… Ruth Clemens, Baker Extraordinaire #Sponsored Post The post Lacy Chocolate Collar – How to… first appeared on Baking, Recipes and Tutorials - The Pink Whisk ..read more
Visit website
Bacon Gruyere & Tomato Tartlets
The Pink Whisk by Ruth Clemens
by The Pink Whisk
3M ago
Such a perfect little bite to eat – these little bites of loveliness are just right whether they’re a snack for hungry hoards after school or gracing the table at an afternoon tea. Just one word of warning from me, do not eat one warm from the cooling rack, you won’t be able to stop at just the one and half will have disappeared before anyone else gets a look in! Ingredients : Pastry 225g plain flour 100g butter, cold diced Pinch of salt 1 egg, medium beaten 1-2 tbsps cold water Filling 80g sweet tomato relish 200g thick cut bacon (approx. 4 rashers) 50g Gruyere cheese, grated (use a goo ..read more
Visit website
KitchenAid Mini Stand Mixer – Review & Giveaway!
The Pink Whisk by Ruth Clemens
by The Pink Whisk
3M ago
With the exclusive launch of the KitchenAid Mini Stand Mixer at John Lewis in September I was asked if I would review this new mini version for readers of the blog.  As always I’m happy to try out new baking kit and see what works and what doesn’t.  But not only do I have the review for you I also have a KitchenAid Mini in Hot Sauce to giveaway to one of you lovely bakers too! ****COMPETITION IS NOW CLOSED – THE WINNER IS K. RIDDELL, EDINBURGH WHO IS NOW THE PROUD OWNER OF A FABULOUS NEW KITCHENAID MINI Thank you to everyone who entered xx**** In a nutshell, the Mini is 20% sm ..read more
Visit website
Rough Puff Pastry – Here’s How
The Pink Whisk by Ruth Clemens
by The Pink Whisk
3M ago
Have you ever made your own Rough Puff Pastry? Maybe last nights#GBBO inspired you? In which case my video with Bake with Stork will help you on your way. It’s much easier than you might think and will give you a fab fab puff and rise. I can feel Apple & Blackberry Turnovers in the making here – what would you make with yours? Ruth Clemens, Baker Extraordinaire #ad The post Rough Puff Pastry – Here’s How first appeared on Baking, Recipes and Tutorials - The Pink Whisk ..read more
Visit website
Lemon & Blueberry Scone Slices
The Pink Whisk by Ruth Clemens
by The Pink Whisk
3M ago
Ingredients: 330g self raising flour 75g butter, cold diced 40g caster sugar Zest of 1 lemon 120g blueberries, frozen 180ml milk   Juice of 1 lemon 2 heaped tablespoons of icing sugar Makes:  6 large scone slices The blueberries in this recipe are best frozen, which stops them completely disintegrating and bleeding too much on baking,  buy them fresh and then simply pop them in the freezer before you get going, you don’t need to buy them ready frozen. Preheat the oven to 200c (fan)/220c/ Gas Mark 7. Place the self raising flour in a large bowl. Add the cold diced butter and r ..read more
Visit website
Braided Loaf – Here’s How
The Pink Whisk by Ruth Clemens
by The Pink Whisk
3M ago
Inspired by last nights #GBBO Bread Week?  Here’s a quick video that you might just like – how to braid bread dough.  Would love to see your loaves! Ruth Clemens, Baker Extraordinaire #Sponsored Post The post Braided Loaf – Here’s How first appeared on Baking, Recipes and Tutorials - The Pink Whisk ..read more
Visit website
Christmas Chocolate Ombre Cake
The Pink Whisk by Ruth Clemens
by The Pink Whisk
1y ago
How about my modern Christmas crowd pleaser for your Christmas celebrations? It’s easily adaptable  and you can add your own Christmas twist! Keep your eyes peeled for versions that some other fab bakers have made in the lead up to Christmas.  All the recipe and how to information right here on Bake with Stork for you. xx Ruth Clemens, Baker Extraordinaire #Sponsored Post The post Christmas Chocolate Ombre Cake first appeared on Baking, Recipes and Tutorials - The Pink Whisk ..read more
Visit website
Gingerbread Popcorn!
The Pink Whisk by Ruth Clemens
by The Pink Whisk
1y ago
I’m sure I’ve mentioned my family popcorn addiction in the past so this festive gingerbread version is going down a storm here!  Christmas Movies and a big bowl to share is just what we love at this time of year. Ingredients: 125g popping corn 1 tbsp vegetable or sunflower oil 115g butter 100g soft brown sugar 1 tbsp golden syrup 1 tbsp black treacle 2 tbsps water 2 ½ tsp ground ginger 1 tsp ground cinnamon 2 tsp milk powder (optional but does add a lovely creamy gingerbread latte type of taste)   Begin by adding the oil and popping corn to a large pan with a lid. Heat until the co ..read more
Visit website
Raspberry Ripple Battenberg
The Pink Whisk by Ruth Clemens
by The Pink Whisk
1y ago
My fun twist on the classic for Bake with Stork,  you won’t go wrong with this lovely tea time treat!  Raspberry Ripple let’s go! There’s full recipe instructions and step by step photos just here Raspberry Ripple Battenberg xx Ruth Clemens, Baker Extraordinaire #Sponsored Post The post Raspberry Ripple Battenberg first appeared on Baking, Recipes and Tutorials - The Pink Whisk ..read more
Visit website

Follow The Pink Whisk by Ruth Clemens on FeedSpot

Continue with Google
Continue with Apple
OR