Name: Ruth

Posts by The Pink Whisk:

    Raspberry Ripple Battenberg

    November 17th, 2016

    raspberry-ripple-battenbergMy 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 Read the rest of this entry “

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    Halloween Cake Pops

    October 28th, 2016

    Sweet scary ghosts and gruesome eyeballs in Cake Pop form – let’s get some spooky Halloween baking going on!

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    My full tutorial for Bake with Stork complete with step by step pics right here

     

    Ruth Clemens, Baker Extraordinaire

    #Sponsored Post

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    Lacy Chocolate Collar – How to…

    October 21st, 2016

    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…

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    Bacon Gruyere & Tomato Tartlets

    October 12th, 2016

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    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 good strong cheddar if you’d prefer)

    100ml single cream

    1 egg, medium

    Salt and pepper

     

    Oven Temp:       180c(fan)/200c/Gas Mark 6.

    Makes: 12 tartlets

    Freezing:  Suitable for freezing for upto 1 month.

    Method:

    To make the pastry place the flour and cold diced butter in a large mixing bowl or for speed in the bowl of your food processor. Read the rest of this entry “

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    KitchenAid Mini Stand Mixer – Review & Giveaway!

    September 27th, 2016

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    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****

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    In a nutshell, the Mini is 20% smaller and 25% lighter with the same design as it’s big brother and has an RRP of £399.  The Mini fits the regular KitchenAid attachments – spiralizer, food grinder etc, in the same manner as it’s larger counterpart.  It’s equipped with the same powerful motor too so there’s no compromise on function.

    The bowl has a 3.3litre capacity – 8 egg whites, 2kg of mashed potatoes or a 1.6kg cake mix (that’s roughly the size of a 10” cake).

    And of course it comes with a full 5 year warranty.

    The model I’m reviewing is in the Honeydew colourway but it’s available in other options – Matte Black, Matte Grey and Hot Sauce too.

    minis Read the rest of this entry “

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    Rough Puff Pastry – Here’s How

    September 22nd, 2016

    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?

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    Lemon & Blueberry Scone Slices

    September 19th, 2016

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    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.

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    Review: Robert Welch Signature Knife Rack Bundle

    September 9th, 2016

    To celebrate the sale of the one millionth item from the Signature Knife range by Robert Welch #oneinamillion I was asked to review their limited edition Signature Magnetic Knife Rack Set worth £125. I’ve been putting it through it’s paces and ready to report back – plus you can win yourself a set too, but more on that in a minute!

    The set comprises of a wall mounted knife rack, a hand-held knife sharpener and three essential kitchen knives; a bread knife, a 16cm cooks knife and a 10cm vegetable/paring knife.

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    In my new kitchen I’m trying to limit what actually sits out on the worksurface, in all honesty I find that really quite difficult but in the aim of persevering then a wall mounted knife rack is probably the best way to go.  It holds up to 8 kitchen knives and is extremely secure and steady.  It holds the knives firmly and does just what you’d expect.  It’s also relieved the danger kitchen drawer and rummaging through the drawer is now a pretty safe experience. Read the rest of this entry “

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    Braided Loaf – Here’s How

    September 8th, 2016

    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!

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    Chocolate Shard Cake

    August 23rd, 2016

    How to make an impressive White Chocolate Shard Cake in my project for Bake with Stork – obviously pink is my go to colour but switch up the colours and this cake is perfect for any celebration!

    Find the full recipe, how to make the shards and assemble right here with step by step pictures included.

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