Baking

AMERICAN PANCAKES ARE A JOY, IF NOT A RIGHT, WHEN IT COMES TO A LAZY BREAKFAST, BRUNCH OR AFTERNOON TREAT. There’s something about pancakes that just makes us flip out! Served in a piping hot stack surrounded by fresh fruits and berries and drizzled in maple syrup. What could be more irresistible than freshly made pancakes from the griddle? As an American bakery, we have a lot of time for this mainstay of the American breakfast and we thought we’d share a few top tips to get your pancakes fluffy and golden every time. How does an American pancake differ from a flat pancake? Baking powder is the special raising agent that transforms flat pancake batter into well-risen American pancakes. The mixture also tends to be much less runny, so that the batter doesn't spread across the hot pan. Lots of pancake recipes include buttermilk, which helps with the reaction of the baking powder by producing carbon dioxide bubbles

Got a great sponge recipe that you’d love to see as a dainty cupcake or an irresistible cupcake you’re keen to bake as a full-sized layer cake? It’s all possible with our baking tips! Turning a cupcake recipe into a cake recipe or vice versa is easy, it just takes a little baking know-how. Thankfully, The Hummingbird Bakers are on hand with their expert tips to help you create your desired cake or cupcake from your favourite recipe.   What’s the general rule for making a cake into a cupcake recipe and vice versa? The amount needed for an 8-inch cake is approximately two times a cupcake recipe.   How can I make a cake from a cupcake recipe? To make a cupcake recipe into a cake recipe, take one of our cupcake recipes making 12 cupcakes and double the recipe. Divide the mixture between 20cm layer cake tins and bake for approximately 25 minutes at the same

SINCE WE INTRODUCED CINNAMON BUNS TO OUR BAKERIES WE’VE BEEN GETTING TO GRIPS WITH THE ART OF DOUGH MAKING. WHETHER YOU ARE MAKING SWEET ROLLS LIKE THESE OR A PLAIN DOUGH FOR OTHER BREADY TREATS, WE UNCOVER THE PROCESS BEHIND DOUGH. A favourite quick breakfast treat in America, cinnamon buns are made from sweet dough that rises with the help of yeast. Master the stages of making a basic yeast dough and you’ll be armed with a recipe that can be made into a variety of buns, rolls, breads and doughnuts. Sweet dough relies on a higher fat content than other savoury dough and this gives it that fluffy, soft texture when you pull the baked roll apart. This is why we add butter into this particular recipe, as basic savoury dough doesn’t have butter in it (occasionally it may call for a little

WE GIVE OUR LIST OF THE 10 MUST-HAVE KITCHEN TOOLS EVERY HOME BAKER SHOULD HAVE TO HAND TO HELP TURN OUT THOSE SHOW-STOPPING BAKES. 1. Stand mixer Where would we be without our trusty mixers? A stand mixer is an important investment for any baker and will cut down the time required on any mixing or whisking task. We recommend you choose the best stand mixer within your budget, these things last for years and years so it helps to get a quality machine that you can rely on recipe after recipe. Use for mixing cake batter, creaming together frostings and whipping up egg whites for meringues. The removable bowl and beaters can be easily cleaned with warm soapy water but require counter space to be stored. Virtually no effort is required when you have a stand mixer doing the work for you.

WE RAISE A FEW IMPORTANT QUESTIONS ABOUT OUR DEAR OLD RAISING AGENTS AND WHAT THEIR UNIQUE PROPERTIES BRING TO YOUR BAKES. What do raising agents do? Raising agents are powders that are added to baking mixtures which react chemically to release carbon dioxide. The bubbles of carbon dioxide add air to the mixture, which is then baked and the air bubbles become locked into the protein structure of the sponge creating the fluffy crumb we know and love. Can I swap one raising agent for another? The short answer is no. For the longer answer, read our explanations of how the individual raising agents work below.   Raising agents react in completely different ways, so it’s advisable to choose a recipe for the raising agent you have available or

ANY AMERICAN WILL TELL YOU THAT COOKIE-MAKING IS AN ART IN ITSELF. WE ASKED OUR BAKERS WHAT THEY THINK MAKES THE PERFECT COOKIE AND HOW YOU CAN BAKE A WINNING BATCH EVERY TIME. If you’ve ever wondered why some cookies end up different, even when baking a recipe you’ve tried before, that’s because cookies are a great example of why baking is a science. It’s a matter of variables. Change any of the ingredients or method and you may end up with a cookie that’s flatter, rounder, plumper, crisper, chewier or browner than the last batch. Classic American cookies tend to be much bigger, chewier and softer than their biscuity British counterparts, but it’s all down to preference. Most people know what they like when it comes to cookies, whether that’s a chewy centre or a golden brown top, and it’s useful to know what steps you can take when baking to get the desired cookie result!

FUDGY, CHOCOLATEY AND WITH A SHINY CRISP TOP; NO ONE CAN RESIST A TRAY OF BROWNIES FRESH FROM THE OVEN. FOLLOW OUR GUIDE TO HELP YOU BAKE YOUR BEST-EVER BROWNIES. Ten tips for unbeatable brownies: Use an oven thermometer to calibrate your oven. Baking at the correct temperature is essential so that you know you’re not over-cooking your brownies in the centre. Bake them in the centre of the oven for even heat. Melting the chocolate with the butter over a bain marie does double-duty. The hot water prevents the chocolate from seizing up and going grainy and melting the butter before combining into the mixture ensures you don’t incorporate air through beating, so your brownie stays fudgy rather than turning cakey. If you prefer them cakey, add more air by beating.

LET'S TALK TINS! BAKING TINS COME IN ALL SHAPES AND SIZES, SO IN ORDER FOR YOUR BAKES TO TURN OUT PERFECTLY, PREPARATION AND CORRECT SIZING IS KEY. The golden rule for filling tins: To prevent cakes and cupcake cases from overflowing and making a mess of your oven, only fill your tins two-thirds full and this will leave plenty of room for the cake to rise. How to line a circular tin: Place the tin on top of the rolled out baking paper, bottom-side

The tartness of cranberries works wonderfully with the sweetness of white chocolate. These pretty cupcakes make a lovely festive alternative to traditional Christmas cake. White Chocolate and Cranberry Cupcakes Makes 12-16 Cupcakes Preparation time: 30 minutes Cooking time: 20-25 minutes Cooking time: 1.5-2 hours For the Sponge 70g (2 ½ Oz) Unsalted Butter, Softened  210g (7 ½ Oz) Plain Flour  250g (9 Oz) Caster Sugar  1 Tbsp Baking Powder  ½ Tsp Salt  210ml (7 ½ Fl Oz) Whole Milk  2 Large Eggs  60g (2oz) Dried Cranberries  1 Tsp Grated Orange Zest For the Frosting  60g (2oz) White Chocolate, Chopped  500g (1Ib 2oz) Icing Sugar, Sifted  160g (5 ½ Oz) Unsalted Butter, Softened 

If you’ve ever been lucky enough to try the classic American campfire delicacy that is s’mores, marshmallows toasted with chocolate between crackers until melting and delicious, you will love our S’more Brownies. Taken from our bestselling cookbook Home Sweet Home, we’ll show you how to make this fudgy chocolate brownie with a gooey marshmallow topping that goes golden and toasty. It’s super-easy and perfect for sharing by the campfire.   Watch Tarek make our S’more Brownies here: S’more Brownies   The much-loved American campsite treat — this time used for topping brownies! It's essential to line the baking tin with foil as this will stop any burning when it comes to putting the tin back under the grill or using a cook's blowtorch for the marshmallow topping.   MAKES 12-15 BROWNIES   FOR THE BASE: 200g (7oz) DIGESTIVE BISCUITS 125g (4 ½ oz) UNSALTED BUTTER   FOR THE BROWNIE: 115g (4oz) UNSALTED BUTTER 120g (4oz) DARK CHOCOLATE (MINIMUM 70%