Hello! I make a few cakes a year for my kids and typically do quite adventurous cakes that turn out pretty well, thankfully! I am in desperate need of guidance for my next bake. I learn from my mistakes each cake and keep them in mind for the next, but this is a cake I really need to turn out! I need to make a chicfila inspired 2-3 tier cake! Chocolate cake but need to find a stable icing to help in the southern heat that isn’t too sweet. I was thinking Swiss meringue buttercream but would... Read more ..read more

Hi Angie, I seem unable to produce a decent Victoria Sponge. I weight my ingredients, including the eggs. All the ingredients are at room temperature. but the do not seem to rise as much as they should. I use soft unsalted butter in the 'All In One' recipe by Mary Berry; using Self-Raising Flour with some added baking powder. All my ingredients are well within 'Use By' date. I don't seem to have such difficulties with other baked products. Can you assist? Many thanks Anna ..read more

Here is a recipe and guide teaching you how to make your very own 7 x 3 inch Victoria Sponge Cake. Equipment​7 x 3 Inch Cake Tin Baking Paper (For lining your Tin) Scales Hand whisk/Stand Mixer Mixing Bowl Small Bowl Spatula Cake Greaser Spray Tinfoil (Optional) Wire Rack Ingredients​200 Grams or 7oz Margarine 200 Grams or 7oz Granulated Sugar... Read more ..read more

If you're looking for a creative project with your little ones and want to play or draw with paints without the risk of them eating the real thing, then why not try your hand at making some edible paints? They are super easy to make, dry well, taste okay if your little munchkins decide to eat everything and are a fun way to spend an afternoon. You only need a few ingredients; everyone can join in with the mixing process, and then you can let your creativity run wild... Read more ..read more

Hey guys, Recently got into baking and ive been wanting to practice more, most recipes ive found lately call for butter but lets be honest butter aint as cheap as it used to be lol! Ive been baking a lot and if i was to start using butter in every recipe id be looking at 1-2 whole brick of butter per week just for baking Can i substitute butter for oil or will that completely ruin my recipes (if so whats the ratio that i should use)? And If i can't substitute with oil what can i use that... Read more ..read more

Hello! I am new here and needing a complete recipe from ingredients to directions for a Victorian sponge cake that would work for two 8”x2” deep cake pans. They are dark nonstick. I have never made this type of cake before so any tips or tricks would be great! Thank you for any help ..read more

This month's BSG branch meeting was all about the mini dems' whoop whoop. As I've said before, this is one of my favourite meetings, as we learn many different skills and techniques in one go. The great thing is all the demonstrators have individual skill sets, so there's always something to learn or discover. Each topper is a shape, so once you've got that down, the rest of the piece is down to personal touches. Nicola made this fabulous Kawaii-themed Bacon on Toast with tomato ketchup... Read more ..read more

Seeing as it's the season for sowing sunflower seeds (say that fast, lol), I thought it would be a good idea to make the edible kind for you to have a go at. These bright, jolly flowers are something that have eluded me when making the plant kind, so I thought it best to make some edible ones instead. As you can see, you only need three colours, that's even if you want to include the background and leaves. You will also need a couple of tools and cutters too. They are a fun... Read more ..read more

Sticking with the healthier bakes again, I have opted to use Marriage's Golden Wholegrain Flour this time to see how it fared against the Allinson's Wholemeal Flour I have been experimenting with. Upon opening the golden flour, I noticed it had a crumblier texture to that of the whole grain. So, with that in mind, I decided to make a Madeira cake, which is my go-to when making celebration birthday cakes. (I was hoping I could create a healthier version). Again, using my... Read more ..read more

Here is a tutorial showing you how to make these delicious Nutella Nests. Great for Easter, they're made from Nutella, Puff Pastry, and Mini Eggs. They're quick and easy to make and great fun to have with the kids. To make the Nutella Nests, you will need to do the following:​ Preheat the oven to: Conventional Oven 220°C Fan Assisted - 200°C - Middle Shelf/ Shelf 3 Gas Mark 7 Note: Depending on size, these take... Read more ..read more