Baking Together Recipes
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your day and are ready to recreate the bakes at home.
You Baked:
- Yule Log
- Mince Pies
Demo:
- Gingerbread
Yule Log
Ingredients
- 125g castor sugar
- 100g plain flour
- 25g cocoa powder
- 4 eggs
Method
- Whisk eggs and sugar for approx. 5 mins – or until it looks like THICK custard
- Sift flour/ cocoa powder into egg mixture and very gently fold with hand
- Scrape onto a greaseproof lined baking sheet
- Bake for approx. 7 mins 200`c until spring
- Lay a clean tea towel onto thework top and liberally sprinkle with sugar
- Turn sponge out onto thew tea towel / sugar
- Immediately roll (doesn’t matter if the cloth rolls up)
- Unroll and allow cool
- *It is rolled so that it remembers to roll when it has filling in it, or it will split*
- Spread chocolate buttercream all over the now cooled sponge
- Roll tightly – trim off the ends at a diagonal
- Place the seam side down on to a cake board
- Cover sponge with remaining buttercream / and indent with a fork to resemble bark
- Decorate as desired e.g sugar paste leaves, marzipan figurines, mini gingerbread men, candy canes, Christmas shapes.
Chocolate Buttercream
Ingredients
- 350g melted chocolate
- 500g butter
- 500g icing sugar
Method
- Beat sugar and butter until very smooth and fluffy.
- Pour melted chocolate in and mix, scrape bottom of bowl.
- Chocolate will look light brown in colour.
- You can add cocoa powder to make it look darker.
- Add a splash of milk to make it easier to manage as cocoa powder thickens it.
- Best used when its fluffy and soft.
- Use palette knife to spread over sponge.
- Use fork to make bark marks.
- Experiment with piping nozzles and different designs.
- Add a tiny amount of rum or brandy to the mixture for a boozy buttercream.
- Can be kept in the fridge in a sealed tub for 4 weeks.
Mince Pies
Ingredients
For Sweet Pastry
- 125g butter
- 50g caster sugar
- 1 egg – whole- beaten
- 175g plain flour
For Filling
- 1 jar sweet mincemeat
- Icing sugar to dust
Method
- Lightly cream sugar / butter
- Add the egg
- Add the flour and knead to a paste (do not over work)
- Chill for 10 mins
- Roll pastry approx. Thickness of £1 coin
- Cut rounds to fit well greased muffin tin
- Large spoon of sweet mince meat into each pastry round
- Place smaller pastry round as a lid
- Crimp, poke a small hole in the top of pastry lid
- Bake for approx. 12 mins
- Remove from tin whilst hot
- *general rule of thumb, pastry is usually baked around 180`c – 200`c for approx 12 – 15 mins to blind bake or approx 25-30 mins thoroughly bake.
Gingerbread
Ingredients
- 350g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 125g butter
- 175g light soft brown sugar
- 1 free-range egg
- 4 tbsp golden syrup
Method
- Sift together the flour, bicarbonate of soda, ginger and cinnamon
- melt butter, sugar & syrup in a pan
- Add flour and combine
- Add beaten egg
- Rest mixture briefly
- can be kept in clingfilm and in the fridge and used from cold
- Preheat the oven to 180c/350f/gas 4. Line two baking trays with greaseproof paper.
- Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface.
- Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them
- For decorations, use a skewer to make a small hole in the top of each biscuit.
- Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations.
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk
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