There is one activity that I couldn’t wait for Little Bean to be old enough to take part in with me and that’s baking. I had always done baking at home with Mum when I was a little girl and I wanted to share that with Little Bean too. I very often save it as a special treat for her rather than doing it every week, I want it to be a special occasion for her and so far that seems to work. She gets very excited when I tell her that we are going to do some baking.
A few weeks ago we were sent something which would make our baking much easier for Little Bean. The first part of baking is always the hardest, getting the butter/margerine to an easy consistency for Little Bean to mix. We have tried melting it a little first but it takes too long for Little Bean’s patience. Stork have launched its first new product in almost a century – Stork Easy to Mix Baking Liquid. The new easy-to-use format is perfect for baking with children and it’s also suitable for vegans and vegetarians.
We used the Stork Easy to Mix Baking Liquid to make ‘Nanna’ some birthday fairy cakes and it couldn’t have been more simple, just pour it straight into the mixing bowl with no need for melting or softening. The side of the bottle has markings so that you know how much you have used and it the bottle has a screw cap making it easy to seal to keep it fresh in the refrigerator for your next baking expedition. As you would expect from Stork it still has the same great taste and quality, meaning our cakes tasted gorgeous. We did try a few before we decorated them, we wouldn’t want Nanna to have a dodgy batch now would we!
Stork Baking Liquid is in store now and can be picked up for just £1.59 per bottle. Find more recipes and baking inspiration at www.bakewithstork.co.uk
We made Nanna chocolate cupcakes but you might like to give this tasty recipe a try;
Cherry and Almond Muffins
Servings: makes 12
Preparation time: 10-15 minutes
Cooking time: 20-25 minutes
175g (6 oz) Stork Baking Liquid
175g (6 oz) golden caster sugar
300g (11 oz) self raising flour, sieved
3 medium eggs
5 tablespoons milk
1 teaspoon almond essence
½ teaspoon baking powder
250g (9 oz) fresh cherries, stoned and quartered
1. Place 12 muffin cases into a muffin tray
2. Add all the ingredients except the cherries into a bowl, and beat with a wooden spoon until the mixture is smooth
3. Reserve some cherries for decoration and fold the remainder into the mixture
4. Divide mixture evenly between the paper cases, and decorate the tops with remaining cherries
5. Bake in a pre-heated oven for 20-25 minutes oven 200°C, 180°C (fan assisted), gas mark 6. Dust with icing sugar to serve