Prue Leith and Paul Hollywood will be returning as judges, Noel Fielding and Sandi Toksvig will be hosting, and we'll be dreaming about making those fantastic creations. To get you in the spirit, we’ve narrowed our excessive cake tin collection to 10 high-performers that will work for all your baking exploits. A loaf tin is easily my most-used piece of baking kit, because works for simple, unfussy cakes that don’t require ke a lot of effort to ice once they’re out of the oven – think banana bread or lemon drizzle – and it’s also great for shaping a classic loaf.
Today, 20 March, Kensington Palace announced that Prince Harry and Meghan Markle have picked Californian-born pasty chef Claire Ptak to bake their wedding cake.Ptak, the owner of London-basked bakery Violet Cakes, will be rustling up a lemon and elderflower flavoured bake for the royal couple, covered in buttercream and topped with fresh flowers.The modern, and bang-on-trend, design is miles from the traditional cake that the Duke and Duchess of Cambridge selected for their wedding in April 2011.William and Kate selected Fiona Cairns to create their eight-tier extravaganza; a traditional fruit cake covered in royal white icing and iced versions of 17 flowers and leaves that Kate personally selected. Part of the cake was even saved for Prince George’s christening, as is tradition.The Queen’s cake in 1947 was just as elaborate – despite the post-war rationing still being in place. Ingredients were donated, and flown in from, South Africa and Australia for the occasion.From Princess Margaret’s to Princess Diana’s, feast your eyes on these show-stopping royal wedding cakes from years gone by.Follow us on Instagram, Facebook, and Twitter for nonstop inspiration delivered fresh to your feed, every day.Read more from Yahoo Style UK:Everything we know about the royal wedding so farThe ‘Meghan Markle Effect’ is already in full swing and worth a cool £500 millionWho foots the bill for Meghan Markle’s royal wardrobe?
These little fudgy chocolate brownies are moist, rich and creamy. Very easy to make and pleasure to eat. Taking these with a cup of coffee in the morning makes my day.Find the whole recipe here:
As a 75-year-old grandma stuck inside the body of a 24-year-old, I have never been a huge fan of a holiday that has manifested itself in day-drinking and public nudity. But a holiday that requires cake? Well, duh. Have a party and invite me over.
There is nothing finer than a warm, buttery pastry on a cool fall morning. So I propose that, this weekend, you tackle classic French croissants at home.
There is a large divide between those who love Samoas (otherwise known as Caramel deLites) and those who love Thin Mints. But I’ve never met a Girl Scout cookie I didn’t like.
For all of the times we’ve written about beer pairings—beer with ice cream! beer with cheese!—there was one untapped pairing that was right under our noses the whole time. It wasn’t until earlier this week, when our editor Caroline stumbled upon this old Hotline question, that we realized the next (and seemingly limitless) beer pairing goldmine we were sitting on: beer and cookies!
We know how to sub vegan ingredients in for eggs when baking, but when it comes to using dairy-free milk—or mylk or the less-appealing “juice”—instead of regular milk, I wasn’t so sure what would happen.
It’s happened to all of us: Halfway through making cookies, you pull out the brown sugar, it’s hard as a rock, and no amount of palm squishing power will break that clump of sugar. But this bump in the cookie-making road doesn’t have to be frustrating.
There are bar crawls and taco crawls and even cupcake crawls, so why not cookie crawls? Why not cookie crawls around the world?
“Do I really need to preheat my oven?” That’s a question I hear a lot. The short answer is yes. The moment you turn your oven on, it starts getting hot, but most take a full 20 minutes to be fully preheated—even if the indicator light (or chime) says it’s ready sooner.
Who was the first person to put his or her thumb into a cookie and fill it with jam? I want to know—because it’s not a natural progression.
It’s been a long time since I’ve had an actual Keebler Fudge Stripe cookie, but only because I’ve found a better alternative—making them myself! It’s not as easy as heading to the snack cabinet and tearing open a package, but mixing up dough, rolling it out, and dipping cookies in melted chocolate is way more fun, and leads to much better cookies. The grown-up version of my childhood favorite is a rich, buttery shortbread cookie dipped in semisweet chocolate.
These rolled chocolate cakes are slightly more sophisticated version of the original beloved Swiss Rolls snack cakes. My version is a fresh chocolate sponge cake, rolled up in a mascarpone vanilla bean whipped cream and covered in a velvety dark chocolate glaze. Enjoy it as one giant cake roll (like a roulade), or divide it up into miniature portions. Related: 12 Snacks That Are Better Covered in Chocolate The anytime dessert.
It’s a well-known fact around the Food52 office that if Amanda Hesser sits you at the center of her dinner party table it's because you’re funny (or at least more funny than the people way down at the end). Related: 8 Recipes with Butternut Squash And if that holds true for where desserts land on the table (and I have to believe it does), here’s the guy bound to be the life of the next big party where cake is present (cough, Thanksgiving, cough). Butternut squash pie-cake. (Photo: James Ransom) If pumpkin pie is the second cousin you’re obligated to invite but spend the day avoiding, and pecan pie is the hot-breathed great auntie who’s always a little too close for comfort, and grape salad is the guest who might not even exist, then this cake is the wacky uncle: easy-going, conversation-starting, slightly mysterious, and enjoyable in large doses. Related: 11 Butternut Squash Recipes What’s intriguing, for starters, is the cake’s up-in-the-air identity.
A letter, a reminder to have an open mind, and a reason to put olive oil in your dessert. Olive oil is for salad dressings. I’m in a new phase. Related: 10 Sweet Uses for Olive Oil Do you know about the sympathetic nervous system? Related: 10 Chocolate Cookies Picking up the phone made my heart race.