The Pink Whisk by Ruth Clemens
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The Pink Whisk is written by me, Ruth Clemens - Manic Mummy Baker Extraordinaire! Girly and glam rebelling against a houseful of boys. Here you can find Delicious, Homestyle original Baking Recipes and Tips for your KItchen read the newest posts to keep up with all of Ruths ideas and advice.
The Pink Whisk by Ruth Clemens
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
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The Pink Whisk by Ruth Clemens
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
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The Pink Whisk by Ruth Clemens
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
The Pink Whisk by Ruth Clemens
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
The Pink Whisk by Ruth Clemens
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
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The post Rough Puff Pastry – Here’s How first appeared on Baking, Recipes and Tutorials - The Pink Whisk ..read more
The Pink Whisk by Ruth Clemens
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
The Pink Whisk by Ruth Clemens
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
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The Pink Whisk by Ruth Clemens
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
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The post Christmas Chocolate Ombre Cake first appeared on Baking, Recipes and Tutorials - The Pink Whisk ..read more
The Pink Whisk by Ruth Clemens
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
The Pink Whisk by Ruth Clemens
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
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The post Raspberry Ripple Battenberg first appeared on Baking, Recipes and Tutorials - The Pink Whisk ..read more