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Big and Little – Baking Together Recipes

Big and Little 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.

We Baked:

  • Main & Side: Pizza with Various Toppings and Garlic Bread
  • Dessert: Cupcakes

Basic White Bread Dough


  • 500g Strong Flour
  • Pinch of Salt
  • 100g Fat / Butter / Shortening
  • 15g Fast Action Yeast
  • ¼ Litre Warm Water


  1. Mix flour and salt together.
  2. Rub fat into flour.
  3. Add small amount of water to yeast, mix well.
  4. Pour yeast mix into flour, combine.
  5. Add rest of water and knead well, until smooth and pliable.
  6. Cover with a cloth and leave to double in size – prove (approx 20mins)
  7. Gently knead (knock back) do not use flour.
  8. Shape into desired shapes.
  9. Prove until double in size.
  10. Bake for approx 10 / 12 min depending on size until golden 200`c
  11. Bread shapes should sound hollow when tapped.
  12. If making a bread loaf it usually takes approx 30/40 mins.



For Tomato Sauce:

  • 1 can chopped tomatoes
  • 1 tbsp tomato puree
  • 1 clove of garlic
  • Salt & pepper to taste
  • Pinch of herbs or oregano

For Toppings (Such As):

  • 200g (Approx) Grated Cheese
  • Peppers
  • Mushrooms
  • Red Onions
  • Chopped Ham
  • Sliced Tomatoes
  • Olives


  1. Roll to fit baking sheet.
  2. Dock with holes.
  3. Spread dough with tomato sauce.
  4. Sprinkle with cheese, toppings & herbs. Season well.
  5. Bake until dough edges look golden.
  6. Pizza can be par-baked (to halt dough from rising) and baked thoroughly at later date.
  7. Bake approx 12 mins depending on size of dough.

Garlic Dough Balls


  • 1/2 of your basic bread dough

For the Garlic Butter:

  • 250g Melted Butter
  • 2 Cloves Garlic Or 2 Tsp Garlic Paste
  • Salt / Pepper
  • Oregano


  1. Roll dough to fit baking sheet
  2. Dock dough with holes, brush with melted butter mixed with garlic & herbs, season well
  3. Bake for 5 mins 200`c remove from oven
  4. Brush with more garlic butter
  5. Return to oven for 5 mins
  6. Remove from oven
  7. Give final brush of garlic butter and season
  8. Slice and eat warm


Ingredients – Makes 6

  • 200g Self Raising Flour
  • 200g Butter/Margarine
  • 200g Caster Sugar
  • 3 Eggs
  • 3 tbsp milk (Only if needed)
  • Vanilla Extract

*if you want chocolate cupcakes, reduce flour to 175g and add 25g of coco powder


  1. Beat sugar & butter until pale and fluffy
  2. Add beaten egg in 3 parts, beat well
  3. Add sifted flour (and coco powder if used) stir gently
  4. If mixture does not drop off the spoon (dropping consistency) add milk 1 tbsp at a time – stir in well
  5. Add vanilla if required and stir
  6. Pipe into cupcake cases
  7. Bake approx 160`c



  • 500g butter
  • 500g sifted icing sugar


  • Beat butter until very pale and fluffy
  • Add icing sugar and stir in carefully – beat until pale
  • Colour with colours of choice – beat well

Cupcake Decoration:

Sunflower –

  1. Pipe leaf shapes on outer edge of cupcake
  2. Pipe petal shapes towards the centre of the cake
  3. Fill centre of cake with “dots” of chocolate buttercream

Sheep –

  1. cover cupcake with white buttercream
  2. Pipe little bulbs of white all over the cupcake
  3. Make little head shapes out of black icing
  4. Grape size piece slightly flattened and pinched at one end for the snout
  5. Make tiny black eyes, add dot of white

Rose –

  1. Closed star nozzle
  2. Start in the centre of cupcake – make contact and squeeze
  3. Pipe tightly round & round until you reach edge of cake

We hope you enjoyed the class!

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