5 modern twists on our favourite Christmas classics

21 December, 2016

It’s fair to say some of our classic Christmas recipes are certainly some of the best. From delicately spiced mince pies and crumbly panettone to rich yule logs, our festive dishes are one of the reasons so many of us look forward to the festive season.

However, if you fancy doing something a little different this year, why not give a few of our favourite festive classics a modern twist? From delicious baked mashups to wonderful reinventions, here are five modern interpretations of our favourite Christmas treats that will certainly get your customers talking!

1. Viennese whirl mince pies


Viennese whirl mince pies

A delicious mashup of two of our much-loved sweet treats, why not try topping this classic festive snack with a Viennese whirl this year? Wonderfully soft and crumbly, Viennese whirls are made with very soft butter and icing sugar to create that delicious melt-in-the-mouth texture. Swap your usual sweet shortcrust pastry mince pie lid for a Viennese whirl biscuit and serve!

2. Gluten-free yule log


Gluten free yule log

If you’re looking to cater for a wider range of customers this Christmas, this gluten-free yule log is a great option. Swapping the traditional chocolate sponge for a rich, chocolate meringue, this quirky interpretation of the yule log contains a creamy chocolate filling and is decorated with a few sprigs of chocolate holly – what’s not to love?

3. Coffee and maple panettone


Coffee and maple panettone

Why not trade your traditional, zesty panettone for something a little more modern this Christmas? Combine coffee essence, maple syrup and vanilla for a rich, flavoursome panettone which is sure to be a crowd pleaser! Top with sugar crystals and serve with a generous helping of vanilla custard.

4. Gingerbread layer cake


Gingerbread layer cake

If classic Christmas cake isn’t popular with your customers, gingerbread layer cake with maple icing is a brilliant seasonal alternative. Spice the rich, treacle sponges with cinnamon, ginger, all spice and nutmeg, as well as throwing in the zest of a lemon. Once the sponges are baked, cover with the delicious maple and cream cheese icing, then finish with desiccated coconut and gingerbread decorations.

Want to decorate your cake with your own gingerbread decorations? Check out our top tips for making a spectacular gingerbread house.

5. Malteser Christmas pudding


Malteser Christmas pudding

Not matter if traditional Christmas pudding isn’t your cup of tea, or you didn’t get around to making one this year, this Malteser chocolate cake Christmas pudding alternative is a great swap. Bake your usual chocolate cake, separate the layers with vanilla buttercream and shape into a dome. Coat your cake in a dark chocolate ganache, then cover entirely in Maltesers and finish with white chocolate to complete the effect!

Will you be making any modern Christmas treats this year? Let us know via Twitter!

Our 7 top tips for creating a spectacular gingerbread house!

13 December, 2016

Gingerbread houses are the be-all and end-all of the crafty Christmas bake. They’re spectacular, tasty and magical, bringing Hansel and Gretel’s fairytale to life in an enchanting Christmas tradition. From crunchy gingerbread and alluring festive aromas to intricate design, gingerbread houses turn the act of baking into impressive art making, producing the ultimate Christmassy creation your customers can enjoy – one feature at a time.


What makes a gingerbread house stand out more than any other bake associated with the festive season is its simple technique yet all-encompassing appearance. Depending on the time you have at your disposal, you can make your house as grand as you like, building on its basic structure, adding colours, iced decorations and little design traits that will give it the wow factor.

Whether you’ve created countless gingerbread houses before or not, there are several tips and tricks we’ve found which will make the whole process much easier, creating a striking edible home ready to serve.


1. Craft your gingerbread when it’s warm




Its crunchy texture is what makes gingerbread so delicious, but it isn’t ideal when trimming your designs. Being organised and ready to trim your gingerbread fresh from the oven (and warm) will give you the perfect outlines you need.


2. Decorate your house before it’s built!


Instead of building your house first, begin to decorate its exterior. It’s significantly easier to pipe decorations on flat walls. You can add more of the finishing touches afterwards when you can see it in all its glory.


3. Add food colouring to the royal icing


Royal icing is strong, and will do just the job for sticking together parts of your house. But, if you want to give your gingerbread house a neater look, you could add food colouring to the icing mix. Experiment with various shades to create a similar colour to the gingerbread, offering a striking, seamless build.


4. Use gelatin sweets for transparent windows



Making your gingerbread house as realistic as possible is how your bake will truly stand out. For the advanced baker, one way to do this is to cut out window frames, and stick gelatin sheets inside. This creates transparent windows which you can decorate – that are, of course, edible! Doesn’t it look great?


5. Experiment with various sweets and confectionery!



Why not add colour, taste and texture to your gingerbread house by experimenting with a variety of confectionery? Just some of the options include chocolate roof slates, candy cane pillars, licorice straw wreaths and mini marshmallow snow piles. Simply stick down using royal icing!


6. Sprinkle with icing sugar


To finish off your gingerbread house, why not create a magical snowy scene? Sprinkle icing sugar onto your finished house, and add glitter for extra sparkle!


7.  Add lights!



With its bare interior and gelatin windows comes a fantastic opportunity to make your creation really spectacular. Place battery powered fairy lights into the house before fitting your decorated roof. You’ll then have a picturesque gingerbread house! Amazing!

Have you made a spectacular gingerbread creation? Send us your images via Twitter!

Our top tips for making the best gluten-free bread

1 December, 2016

A great way to widen and diversify your customer base, catering for customers with allergies and intolerances can aid your business’s success. As experienced bakers, we know gluten-free bread can be just as tasty and satisfying as wheat-based bread, however getting a good rise without gluten can be a little tricky. If you’re intending to declare your bread as gluten free for retail purposes, it’s essential you make it in a gluten free environment – otherwise you won’t be able to claim your bread is totally free from gluten.

So, to ensure your next batch of gluten-free bread is as brilliant as it should be, here are a few of our top baking tips to help you get it just right.


1. Make sure your ingredients are at room temperature

Unlike wheat-based flours, gluten-free flours are often refrigerated. Since yeast thrives in warmer temperatures, and will need all the help it can get without the presence of gluten to get a good rise, making sure all your ingredients are at room temperature before you start baking is crucial. If not, you may find your bread is a bit denser than desired.


2. Don’t knead your dough

dough balls

In wheat bread, kneading the dough is key to making the gluten more elastic and developing the bread’s structure. However, since gluten-free breads obviously don’t contain gluten, you don’t actually need to knead the bread. In fact, you should avoid kneading the bread all together, otherwise you’re simply knocking the air out of the dough, resulting in a flatter bread.


3. Use a specific gluten-free recipe

If you’re new to baking gluten-free bread, you’re likely to have more success using a gluten-free recipe rather than trying to convert a wheat bread recipe. Gluten-free recipes often have different ratios of liquid to dry ingredients, and some may include other ingredients such as eggs which are natural leavening agents or olive oil for extra flavour, so opting for a gluten-free recipe will help to keep things simple. Once you’re familiar with the consistency of gluten-free dough, converting wheat-based bread recipes will be far easier.


4. Shape your dough before you leave it to rise


Since the yeast in gluten-free recipes doesn’t have any gluten to react with, gluten-free bread won’t rise as much as your standard loaf. To make sure you don’t knock any air out of the dough when shaping it, you need to limit your handling of the dough after it’s risen. As such, shaping the dough before you leave it to prove will help ensure a better rise.


5. Use a high active or quick rise yeast

If you’re having issues getting your bread to rise, try using a high active or quick rise yeast to help speed up the process. You can also test your yeast before combining it with your mixture by adding it to the liquids (at room temperature) needed in your recipe. If the yeast mixture swells and froths, it’s working; if not, you need to replace it.


6. Bake your bread in the centre of the oven


If you bake your bread at the top of the oven, the top of the bread can cook quicker than the rest of the loaf. This can cause the inside of the bread to drop away from the top crust and leave a hole. Instead, make sure you bake your bread in the centre of the oven, removing anything from above the bread which may restrict its rise.


7. Add a little mayonnaise

If you think your gluten-free bread is turning out dry or bland, you can try adding a tablespoon of mayonnaise into your bread mixture. A great way to easily add moisture and flavour, just including this small addition could really transform your loaf.

Think there are any top gluten-free baking tips we’ve missed? Share your advice with us via Twitter!

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