If you haven't watched Great British Bake Off (GBBO) then where have you been? Mary Berry is the queen of cakes and we love her like she was our own Grandma. Now, she has given her top tips when it comes to baking so we better listen closely. Here they are!
(Image credit: Kuulpeeps)
Using the right cake tin
Different cakes require different tins and it's easy to just disregard this step. Just because you have an expensive tin or one that's nearly the same size, doesn't mean it's right for the recipe. Don't start something until you have all of the correct equipment.
A high-fat content is essential in the butter you choose. Mary Berry suggests over 75% (sorry health nuts). Lower fat kinds of butter have a higher water content which means your mixture isn't top notch.
Baking powder measurements
Baking powder is a great ingredient and is in pretty much every cake recipe. You probably think that adding a little extra of the innocent powder will be fine and will have no impact. However, if you add too much then the cake will rise and fall quickly and will dry out fast.
(Image credit: The Happy Foodie)
So many recipes end up as a disaster just because the wrong measurements were used. Sometimes even being a little bit over or under can have a major effect on flavour and consistency. Concentrate when weighing and use accurate scales. This is why here at Gookie Dough, the hard work is done for you already!
Perfecting your icing
To create a thick layer of icing, brush the cake mixture with a jam coating first. This seals the cake and acts as a base for the icing to be added. This means an even layer that doesn't have excess crumbs lurking!
The toothpick/skewer trick
This trick is great to see if a cake is baked thoroughly. However, if the cake is not a golden colour, it's not ready at all so don't even bother testing. First of all, check the colour, if the cake pushes down and springs back if you pop your finger on top of it then it's ready. If not, keep it baking, baby!
So, the queen has spoken! Any other tips to add to the mix? Let us know in the comments below. *Tips from BBC Good Food via Mary Berry*
In a few days, we have the Queens birthday coming up, and this time it is the real one. We wish we were as privileged and got to celebrate two days of our presence. So what better way to celebrate the 21st of April than to make some patriotic treats. Mary Berry eat your heart out with this fail-safe sponge which is easier than it looks, with almonds and yoghurt with fruity decoration which truly screams the UK!
(Image credit: Bakingmad.com)
You will need
(For the sponge)
100g of butter or baking spread (stork for cakes)
175g of self-raising flour
50g ground almonds
Two teaspoons of baking powder
Four large eggs
225g of caster sugar
125ml of full-fat Greek yoghurt
Zest of two lemons
(For the butter icing and decoration) 175g of butter softened
350g of icing sugar sieved
175g of blueberries
(Image credit: Pinterest)
Heat your oven to 180 degrees (gas mark 4). Grease and line a 30 x 20cm tin with parchment paper and measure all the sponge ingredients into a mixing bowl. Mix together using an electric hand whisk until smooth and creamy. Spoon into the tin and make the mixture even.
Next, bake your sponge for 25-30 minutes until golden, and the cake feels springy when pressed with your finger. Carefully lift the sponge out of the tin and transfer to a wire rack to cool. Remove the parchment paper. To make the icing, tip the butter into a bowl and whisk until light and fluffy. Add half of the icing sugar and whisk until thoroughly combined. Add the remaining sugar and whisk again until smooth and spread the icing on top of your cooled sponge.
To decorate, place a double row of raspberries across the centre and down the length of the cake to make a cross (use an image for help). Next, place a single row diagonally from each corner to the middle. Fill in the empty spaces with blueberries and cut into squares to serve.
*Pro idea alert: if you're not a berry fan of strawberries or raspberries then why don't you use our Red Velvet Gookie Dough and add some blue food colouring to our original flavour! A unique twist on a favourite classic*
"It's as simple as baking a cake." Whoever came up with that saying is so wrong! Cakes are science and chemistry isn't always easy. To make your life easier, here are some cake baking hacks will improve your sponge! Personally, we prefer cookies around here and the kind you don't even have to bake. *COUGH COUGH* Gookie Dough!
(Image credit: Georgia's Cakes)
Lining a tin or pan
There's nothing worse when your cake gets stuck to the tin, and when you finally remove it, half of the sponge isn't edible, slightly burnt and uneven. It's unfortunate times indeed! To ensure smooth, easy removal, it's essential to prep pans correctly. If you know you're going to be using flour or butter as ingredients, then it's best to use parchment paper which is traced and cut to fit. Coat the sides and bottom with softened butter and then dust with flour, turning the pan on its side to get full coverage and tapping out the excess. For chocolate cake, swap flour for cocoa powder. PRO TIPS ALERT: cakes that are baked in springform tins don't need paper, just butter and flour. However, angel, chiffon and sponge cakes should go in clean untreated pans because they need to rise appropriately.
If the recipe says '150g sifted flour' then sift the flour first and then measure it. On the other hand, if the recipe says '150g flour, sifted' then measure the flour first and then sift. It can make a bigger difference than you think, the comma means EVERYTHING! Sometimes flour will be labelled and stated as 'presifted', but it still needs sifting just to be extra sure and to refine it further.
(Image credit: Georgia's Cakes)
Eggs should be beaten until light and foamy; they tend to lighten in colour and fall in a ribbon when the whisk is lifted out of the bowl. It's crucial to add eggs one at a time, beating them first until adding the next. Don't rush things.
We'll all admit it. Softened or room temperature butter is a pain, a lot of us ignore this phrase and crack on. However, when butter is softened, it can beat but can maintain its structure so it can trap and hold air which is the key secret to a fluffy cake. Butter that is too cold and firm or warm and melted will result in a flat or dense cake. When it's soft enough to hold a light thumbprint, it's perfect.
(Image credit: Georgia's Cakes//Pinterest)
To divide a cake into layers, run a serrated knife around the perimeter of the cake gently. This will mark a line where you can cut. Then draw the blade through the cake with a gentle sawing motion to cut it in half. No one can get this perfect so put the thicker layer at the bottom!
Happy baking! We'd love to see your creations of any sweet treats, especially incorporating Gookie Dough into them so tag us in your pictures on social media!
One pack of candy melts for coating (in pastel colours or anything that takes your fancy)
Decorations such as sprinkles, finely chopped nuts and melted chocolate for drizzling
Lollipop sticks or wooden sticks
*Image credit: Bakerella*
Firstly, line a baking tray with parchment paper and in a large bowl, remove all the Gookie Dough out of the tub and mix it with the vanilla extract with an electric whisk until it is thoroughly combined. Cover the bowl and put in the fridge for 20 to 30 minutes.
Scoop a bit of the chilled dough up with an ice cream scoop and use your hands to shape it into a smooth ball. Pop it onto the lined baking tray and repeat with the remaining cookie dough. This should make quite a few cake pops (unless you can't resist eating it all from the bowl).
Melt the candy melts in a small, deep bowl in the microwave and follow the directions on the pack to ensure it is completed correctly.
Dip the end of one of the lollipop sticks into the candy melt and then insert that end about 1/2 inch into a Gookie Dough ball. Repeat this with the remaining sticks and dough balls. Now place the tray of cookie dough balls in the freezer until completely solid.
*Image credit: cakepaperparty.com*
Re-melt the candy melts and place a block of styrofoam on the countertop. Dip each ball into the melted candy and turn, letting all the excess drip back into the bowl. Now decorate. Sprinkle with finely chopped nuts, sprinkles or sugar strands. Make it rainbow and magical!
Carefully insert the end of the lollipop stick into the styrofoam block to allow the cake pops to set correctly. Repeat with the remaining cookie dough pops. Place the cookie dough pops back on the tray or wrap in lollipop wrappers and store in the fridge.
Simple, delicious, spring-like and adorable. Dress them up and give them as a gift. Perfect for picnics and the odd occasion, they're bound to go down an absolute treat. And because they're made with Gookie Dough, even better!
Instagram is our favourite social media channel out there. We love seeing all of your images of melt in the middle gooey goodness and dough balls topped on a massive pancake stack. Whether it's Gookie Dough for breakfast or a cheeky dessert, we love you all. Here are our favourite Gookie Dough delights of the week!
Nothing is better than a bagel that cannot be physically held which is drenched in chocolate sauce and piled to the sky with Gookie Dough. This is what dreams are made of. Thank you to @neonrainbowblog, we are drooling! The question is, would you prefer your stack of dough baked or raw?
Breakfast Bowl of Dough Balls
Greek-styled yoghurt, frozen fruits, honey, jelly sweets and funfetti balls of delight. This is a breakfast fit for a king (or queen!). Just proves that you can still stay healthy and grab those 'gains' but also treat yourself. Afterall, it's nearly the weekend! Picture by @hellohollyshealth.
Summer, how we sincerely miss you. The walks on the beach, the smell of sea air and a slightly melted pot of Gookie Dough that is delicious and creamy. Wishing summer came a little earlier with this red velvet and cake batter cone. At least this one doesn't have to be devoured. Enjoy the bliss! Picture by @fitwaffle.
And They Call It...Cookie Love
Chocolate chip cookie dough cheesecake? We'll take 20! A crunchy base with a fluffy, creamy filling that has chocolate chip and cookie dough chunks. Topped with a caramel drizzle. Is that sickly enough for you?! Photo credit to @fdpies, cheesecake goals.
So now you've heard the revolutionary news of cooking Gookie Dough, why not make a hole in your dough and drop a piece of chocolate of your choice inside, add mini marshmallows and bake for 12 minutes. Perfection! You've just made the old s'mores look boring. Photo credit to @delish_delights.
Peanut Butter Squares
Leave your Gookie Dough out for a few hours to make it less robust and mix in some peanut butter. Cut into squares, and you get a simple but delicious snack. But you'll never guess what; they're gluten-free! Thank you to @sixvegansisters for this sweet combo.
Keep your recipies coming and make sure you use the hashtag #gookiedough in all your social media posts. Check us out on Instagram and be sure to give us a follow, we follow back, promise!