Here’s The Pink Whisk 12 Days of Christmas Baking Recipes round up for 2013!
The winners of the places on the Baking Masterclass have been chosen and everyone has been notified directly – if you want to have a look at who the lucky 12 were then they are displayed on the competition apps just here
Ideas for Decorating your Christmas Cake
Christmas Pud Chocolate Covered Oreos Continue reading
Festive Potato Skins are the last recipe in my 12 Days run. Ideal for feeding hungry children, adding to your buffet table or for using up any Christmas dinner leftovers. These can be done easily with smaller potatoes too if you have lots to feed.
Ingredients:
4 large baking potatoes
175g cooked turkey, or chicken
75g cooked sausagemeat stuffing
50g cooked pancetta or smoky bacon, even pigs in blankets if they haven’t all been eaten!
20g melted butter
2 heaped tablespoons of mayonnaise Continue reading
For your chance of winning Space #12 on The Pink Whisk Baking Masterclass brought to you in conjunction with Wrights, Kenwood and Persil Washing Up Liquid on Saturday 8th March 2014 at Catton Hall, South Derbyshire home of Seasoned Courses.
All you have to do is add your entry via the app below!
The Baking Masterclass will be a hands on day full of baking, tips and know how all using Wright’s finest flours. Not to mention you’ll be heading home with treats galore!
Continue reading
Meringue topped Mince Pies for Day 11
This idea came from Shirley via facebook and I’m so pleased it did – a great twist on the traditional mince pie!
Ingredients:
1 x batch of Mince Pie Pastry – recipe here
Mincemeat
2 egg whites, large
115g caster sugar
Silver ball sprinkles (optional) Continue reading
For your chance of winning Space #11 on The Pink Whisk Baking Masterclass brought to you in conjunction with Wrights, Kenwood and Persil Washing Up Liquid on Saturday 8th March 2014 at Catton Hall, South Derbyshire home of Seasoned Courses.
All you have to do is enter via the app below and like Wright’s Baking Mixes on Facebook (you can do the whole lot through the competition app below)
The Baking Masterclass will be a hands on day full of baking, tips and know how all using Wright’s finest flours. Not to mention you’ll be heading home with treats galore!
Continue reading
Stop, hold on, before you switch off thinking you’re not keen on brandy butter! I wasn’t either, until I made my own! Wow what a revelation I can’t believe I’ve been missing out all this time!
Two versions from me, a brandy butter and a Baileys butter too. Stored in the freezer in individual portions so there’s no waste either.
If you love a good spread of butter on your toast, teacakes or slice of fruit cake then this is definitely right up your street!
Ingredients:
Brandy Butter
125g butter, salted
125g icing sugar
zest of 1/2 orange or 1 clementine
1 tsp vanilla bean paste or seeds scraped from 1/2 pod
3 tbsps of brandy
Baileys Butter
125g butter, salted
125g icing sugar Continue reading
For your chance of winning Space #10 on The Pink Whisk Baking Masterclass brought to you in conjunction with Wrights, Kenwood and Persil Washing Up Liquid on Saturday 8th March 2014 at Catton Hall, South Derbyshire home of Seasoned Courses.
All you have to do is add your entry via the app below!
The Baking Masterclass will be a hands on day full of baking, tips and know how all using Wright’s finest flours. Not to mention you’ll be heading home with treats galore!
Continue reading
Who loves a Toffee Pecan Meringue Roulade at Christmas?
This is the perfect dessert to make ahead and store in the freezer. Just right for whipping out, defrosting and serving up in a flash.
Ingredients:
5 egg whites, large
2 tsps cornflour
225g light muscovado sugar
40g pecans, chopped
250ml double cream Continue reading
For your chance of winning Space #9 on The Pink Whisk Baking Masterclass brought to you in conjunction with Wrights, Kenwood and Persil Washing Up Liquid on Saturday 8th March 2014 at Catton Hall, South Derbyshire home of Seasoned Courses.
All you have to do is add your entry via the app below!
The Baking Masterclass will be a hands on day full of baking, tips and know how all using Wright’s finest flours. Not to mention you’ll be heading home with treats galore!
Continue reading
Dark Chocolate and Cherry Panettone for my Day 8 recipe – made in a cupcake/muffin tin.
Make them now and stash them in the freezer! This one’s a long slow one, very little hands on to be done and plenty of get on with other stuff time – now that’s my kind of recipe!
Makes 12.
Ingredients:
250g strong white flour
1/2tsp salt
2tsp fast action yeast
120ml milk, lukewarm
2 eggs, large
2 egg yolks, large Continue reading
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