Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Colour wheel baking

No description

Lynsey O'Rourke

on 2 October 2014

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Colour wheel baking

Basic sponge recipe:
Basic biscuit recipe:
Shrove Tuesday
Guy Fawkes
To be comfortable in choosing, designing and baking cakes and biscuits.
6oz (170g) Soft margerine
6oz (170g) Caster sugar
3 eggs
6oz (170g) Self raising flour
1 heaped teaspoon of baking powder
Soft margerine
Block margerine
There is not a huge difference between them, soft margerine just has a little bit of oil added to it to make it softer, this is easier to cream. Block margerine is better for biscuits because it makes a firmer mix than the soft margerine. Block margerine can be made soft by creaming it with a wooden spoon or warming it slightly (not melting! if it becomes too soft pop it back into the fridge). Also you do not need to buy stork branded margerines, the pictures are just to help.
8.5oz (240g) plain flour
5.6 oz (160g) block margerine
2.8oz (80g) caster sugar (plus extra for sprinkling)
The butter (or margerine), does not need to be cut into neat little cubes but it does help if you use soft margerine instead of block.

If the butter breaks down during creaming, place the butter, or the butter and sugar mixture, into the fridge for 5 to 15 minutes, then start creaming again.
Grease and line the tins
(or put paper cases into the cup-cake tin if you are making buns)
Cream the margerine and sugar together
Add the eggs bit by bit, mixing as you go.
Crack the eggs into a separate clean bowl,
this way if you drop any shell then it is much easier to pick it out than if it fell into
the mixture.
The right tool for the job is actually one of the broken halves of the eggshell itself! The jagged edge of the shell cuts through the egg white, letting you scoop up the bit of shell without any fuss.
A word to the wise, though: don't use a piece of the shell that is starting to crumble! If you have to, break the shell again to get a cleaner edge.
However, if you are an egg-cracking expert (or even a cracking-eggspert), and feel confident that you won't drop in any shell, then cracking them straight into the mixture one-by-one means one less bowl to wash up!
Sift the flour and baking powder
This is just like slow stirring adding a small amount
of flour at a time and keeping all the air in the
mixture (to keep the sponge light).
you can add the eggs and flour alternatively like the lady in this video if you like but it is not neccessary. This is just to show you how to fold in the flour rather than normal stirring.
Sifting flour:
Fold this into the mixture.
Share the mixture into the cake tins or cake cases
Place into the oven (middle shelf)
Ginger bread
Learning approach
Learner managed, specified learning activities.
About this baking tool:

The methods in these outer sections do not have as much guidance as the core examples and vary in simplicity. These are for anyone wanting to try something other than the two basics. Also in these sections are decoration suggestions. Most images also have a web address nearby which shows you where to buy items used.
butterfly decoration
rose cupcakes
and if you're a pro at this icing lark...
cake pro's
Shoe and shoebox cake (takes a lot of setting time)
The swirl
Fudge recipe

Heat oven to 180C/fan 160C/gas 4. Beat together the softened butter with the caster sugar until creamy. Stir in bicarbonate of soda, golden syrup and the egg yolks. Sift in the plain flour and ground cinnamon and ground ginger then bring together with a wooden spoon. Shape into two balls, knead until the dough comes together, then chill for 30 mins. Roll out one ball at a time, to about 2 x £1 coin thickness. Stamp out trees with a 7cm cutter, then re-roll the trimmings. Lift dough onto greased baking sheets and bake for 10-12 mins until slightly risen and golden brown. Cool on a wire rack. Will keep in an airtight container up to a week.

96 kcalories, protein 2g, carbohydrate 15g, fat 4 g, saturated fat 2g, fibre 0g, sugar 5g, salt 0.17 g
75g softened butter
50g caster sugar
½ tsp bicarbonate of soda
50g golden syrup
2 egg yolks
250g plain flour
½ tsp ground cinnamon
½ tsp ground ginger
Recipe from Good Food magazine, December 2006.
Crumble-topped mince pies

To make the pastry, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the icing sugar and orange zest. Spoon in 4 tbsp water, mixing with a knife until the dough starts to come together. Knead lightly, flatten into a disc, wrap in cling film and chill for at least 30 mins.
Heat oven to 180C/fan 160C/gas 4. On a lightly floured work surface, roll the pastry out to a 2-3mm thickness. Using a 9-10cm fluted cutter, stamp out discs from the pastry. Re-roll any trimmings and stamp out more discs until the pastry is used up. Line two 8-hole muffin tins with the pastry discs, then fill each pastry shell with 1 heaped tsp mincemeat and spread out to smooth. Can be frozen, uncooked, in trays for up to 1 month.
Combine the crumble ingredients in a small bowl, then sprinkle a little over the top of each mince pie. Bake on the middle shelf of the oven for about 20 mins until the pastry is cooked and golden brown. Cool in the tins for 5 mins, then serve with brandy butter or crème fraîche.
Per serving

175 kcalories, protein 1g, carbohydrate 2g, fat 21 g, saturated fat 10g, fibre 5g, sugar 11g, salt 0.01 g
Recipe from Good Food magazine, December 2007.
125g unsalted butter , chilled and diced
200g gluten-free flour, plus a little extra for rolling
1 tbsp icing sugar
grated zest 1 orange
200g mincemeat

25g ground almonds
25g flaked almonds
pinch ground cinnamon
25g unsalted butter , melted
25g soft light brown sugar

Melt the chocolate and cream together in 20-second blasts in the microwave or in a glass bowl set over a small pan of simmering water. Stir in the vanilla, then pour into a small bowl. Once cool, put in the fridge to chill for 2-3 hours.
When firm, use a melon baller or 2 teaspoons to scoop out and form balls, then roll each truffle in either the cocoa powder or the chopped pistachios. Chill the leftover bits to use them up. Keep chilled until ready to serve.
Per truffle
93 kcalories, protein 1.4g, carbohydrate 6.9g, fat 6.9 g, saturated fat 3.3g, fibre 0.2g, salt 0.03 g
Recipe from olive magazine, January 2008.

Makes about 40 truffles

Preparation and cooking times
Ready in 40 minutes plus chilling
Milk chocolate & pistachio truffles
400g milk chocolate , chopped
150ml pot double cream
1 tsp vanilla extract
cocoa powder for rolling
about 80g shelled pistachios , chopped, for rolling

Cream the butter and sugar in the bowl of an electric mixer, or use a large bowl with a hand-held electric beater. Beat in the vanilla and egg, then add the flour. Beat until smooth, remove from the bowl and separate it into two. Blend one half with red food colouring, adding until you get the depth of colour you want. Wrap both in clingfilm and chill for 30 minutes. Heat oven to 180C/fan 160C/gas 4.
Roll both doughs out to 5mm thick. Cut into 1/2 cm strips and chill for 5-10 minutes until slightly firm. Take one of each colour, then press on top of each other. Press the ends together then carefully twist and roll them so they become a smooth rope. Shape into a candy cane and put on a baking sheet lined with baking paper (you might need to chill the dough between rollings if it gets too soft). Chill for 10 minutes then bake for 8 minutes. Cool on a baking rack
red food colouring

200g unsalted butter , at room temperature
150g caster sugar
2 tsp vanilla extract
1 egg
300g plain flour , sifted
Little candy canes
sunflower oil
300.0g granulated sugar
150.0g golden syrup
½ tsp cream of tartar
2.0 tsp peppermint flavouring
yellow and red food colouring
Peppermint lollies
Add green colouring for an icy look
Grease a lolly mould with the oil and line the bottom of each hole with a disc of greased baking parchment.
Tip the sugar and golden syrup into a small pan. Add the cream of tartar and 175ml water, heat gently to dissolve the sugar. Bring the syrup to a steady boil and cook for about 10 minutes until it reaches the 'hard crack' stage on a sugar thermometer (see Overnight Expert. Or 1 tsp syrup dropped into a bowl of cold water sets hard). Remove from the heat and add the peppermint flavouring, swirling the pan to mix evenly. Pour about 3/4 of the mixture into a small, warmed bowl and the rest into another warm bowl (if you use glass bowls and don't warm them, they might crack).
Add yellow colouring to the larger quantity and red to the smaller amount until you get the shade you want.
Pour the yellow mixture carefully into the greased lolly moulds. Drizzle with the red mixture and lightly swirl the two together using a wooden skewer.
Press a stick into each lolly and leave to set until completely cold, remove from the moulds. Best eaten on the day of making.

No moulds? Don't worry If you can't get hold of a lolly mould, set them in wellgreased cutters on a sheet of baking parchment or, once the mixture has thickened enough to stop it running everywhere, just pour free-form into shapes. Remove the rings just before they set solid and firmly press a lolly stick into each one.
Sugar thermometer: It's easier to make these lollipops using a sugar thermometer (available from kitchen shops) as it can be tricky to guess the setting temperature without one. Sugar syrup is very hot and anything you pour it into will also get hot. Try food colouring pastes instead of liquids - the colours are more varied and they are super-concentrated so they last longer
Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 140C or 'hard crack' stage. If you don't have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.
278 kcalories, protein 0g, carbohydrate 73g, fat 0 g, saturated fat 0g, fibre 2g, sugar 73g, salt 0.06 g
Recipe from Good Food magazine, November 2009.
8 apples
400g golden caster sugar
1 tsp vinegar
4 tbsp golden syrup
Homemade toffee apples

A rich, indulgent Easter treat with orange frosting and homemade chocolate marzipan, great for those who don't like traditional fruit cake

Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of two deep 23cm cake tins. Boil the kettle. Put the butter and chocolate in a small pan and gently heat, stirring, until completely melted. Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in your largest mixing bowl. Whisk the eggs, buttermilk, orange zest and juice together in a jug. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 150ml boiling water and whizz briefly with an electric whisk until the cake batter is lump-free. Divide between the tins and bake for 45 mins - swapping the tins round after 30 mins if on different shelves. To test they're done, push in a skewer and check that it comes out clean. Cool the cakes in their tins.
Meanwhile, make the marzipan. Mix the sugars, ground almonds and cocoa in a bowl. Make a well in the middle, tip in the egg and egg yolk and mix together with a cutlery knife before kneading with your hands to a smooth ball. Wrap in cling film and set aside. Will keep in the fridge for 1 week if making ahead.
Make the frosting: beat the mascarpone and butter together until smooth. Sift in the icing sugar, add the zest and juice, then beat again until combined.
To assemble, split each cake in half horizontally. Dot a little frosting on your serving plate and sit one of the cake halves on top. You'll use about half the frosting to sandwich the cakes together - spread the plated-up cake with some frosting, then repeat to sandwich the remaining cakes on top. Brush the top of the cake with a tiny bit more frosting.
Roll out the marzipan, on a dusting of cocoa if you need, to a rough 27cm circle. Using your cake tin like a cookie cutter, stamp out a marzipan circle, then carefully lift this onto the top of your cake. Roll the remaining marzipan into 11 small balls and stick them on top, using a little more frosting or water like glue. Spread the remaining frosting round the outside of the cake, then dust the top with a little more cocoa and icing sugar.
Don't have two tins? This cake recipe is easily halved, so you can make and bake it in two batches. Don't make the whole batch of batter, then bake the cakes one at a time, or the second cake won't rise very well as the batter will have been sitting around for too long. Ready-made chocolate marzipan You can buy ready-made chocolate marzipan from Squires (squires-shop.com) that doesn't contain any raw egg, great if you're baking for kids or expectant mums.
1148 kcalories, protein 12g, carbohydrate 123g, fat 71 g, saturated fat 38g, fibre 3g, sugar 93g, salt 0.99 g
Recipe from Good Food magazine, April 2010.

Save and share this recipe
250g slightly salted butter , plus extra for greasing
100g orange-flavoured plain chocolate or 100g plain chocolate plus 2 tsp orange extract
400g plain flour
500g golden caster sugar
25g cocoa , plus extra for dusting
1 tsp bicarbonate of soda
2 eggs
284ml tub buttermilk
zest and juice 1 orange

85g golden caster sugar
100g icing sugar , plus extra to decorate
200g ground almonds
50g cocoa powder , plus extra for dusting
1 egg , plus 1 yolk, beaten

2 x 250g/9oz tubs mascarpone
250g butter , softened
250g icing sugar
zest 2 oranges plus 100ml juice
1. Pre-heat oven to 150°C /gas 2.

2. Place the butter, sugar, eggs, flour, sultanas, currants, glace cherries, orange zest, lemon zest and cinnamon in a large mixing bowl and beat together until thoroughly blended

3. Place half the mixture in a buttered and lined 20cm deep round cake tin and level the surface.

4. Take one-third of the almond paste and roll it out into a circle the size of the tin. Place it on top of the cake mixture. Spoon the remaining cake mixture over and smooth the surface.

5. Bake the cake for about 2 hours 30 minutes until well risen and firm to the touch. Cover with foil after 1 hour if the top is browning too quickly. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

6. When the cake has cooled, brush the top with the warmed apricot jam and roll out half of the remaining almond paste to fit the top. Press firmly on the top and crimp the edges to decorate.

7. Mark a criss-cross pattern on the almond paste with a sharp knife. Form the remaining almond paste into 11 balls. Arrange the balls around the outside.

8. Preheat the grill. Place the cake under the preheated grill to turn the almond paste golden.
225 g butter, softened
225 g sugar
4 eggs
225 g plain flour
225 g sultanas
110 g currants
110 g glacé cherries, quartered
grated zest of 2 oranges
grated zest of 2 lemons
2 tsp ground cinnamon
450 g almond paste
2 tbsp apricot jam
1 egg, beaten
Conversion Calculator
Simnel cake
Simnel cake is served at easter, at the end of lent. The eleven balls represent the disciples (minus Judas) sometimes a larger marzipan ball will be placed in the
centre to represent Jesus.
These are great to make with children. The biscuit recipe can be whatever you like. Using icing like this is easy and allows children to be very inventive (and adults too!). It's a great afternoon activity when Christmas is closing in. They always look lovely and make for good home-made gifts (especially for grandparents).

Crush the Shredded Wheat biscuits into a bowl using your hands or a food mixer
Break the chocolate into pieces and melt in a microwave on a low heat, stirring every 30 seconds
Pour the melted chocolate into the bowl and mix with the crushed Shredded Wheat
When mixed and all the Shredded Wheat is covered with chocolate, spoon the mixture into bun cases and press down in the middle of each to create a place for the eggs
Press two or three Mini Eggs into each nest
Leave to set for at least 2 hours (or less if refrigerated)
1 normal-size box of Shredded Wheat (16 large biscuits or 500g bitesize biscuits)
400g milk chocolate, supermarket own-brand is fine
2 100g bags of Mini Eggs
Bun cases
Classic nests
Scotch pancakes

Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there's no need.
Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
Sweet & savoury Onion, cheese & bacon Fry a chopped onion, then add chopped streaky bacon and cook until golden. Tip onto pancakes, grate over cheddar, fold up and eat hot. Tropical fruit & ginger: Fresh tropical fruits, stem ginger syrup and Greek yogurt. Reheating pancakes To oven reheat, stack the pancakes on a heatproof plate; cover with foil. Warm at 180C/fan 160C/gas 4 for 10-15 mins from cold or 5-10 mins from room temperature. To microwave, stack, cover with cling film, pierce the film. Reheat on High for 1 min.
100g plain flour
2 eggs
300ml semi-skimmed milk
1 tbsp sunflower oil or vegetable, plus extra for frying
pinch salt
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake. Stir the caster sugar into the batter.
Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. These little crêpes should be thinner than the basic pancakes, so when you're making them, use ½ tbsp of batter at a time in a 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate. If the pancakes look a little bit ragged in the pan, no matter because they are going to be folded anyway. You should end up with 15-16 crêpes.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
For the crêpes
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
1 tbsp caster sugar
(thin pancakes)
Mix the milk, eggs and oil in a bowl. In another bowl, mix the flour, baking powder and 1 tsp salt. Stir the dry ingredients together, then slowly pour in the wet ingredients until just combined.
Heat a non-stick frying pan and add about 1 tsp oil. Pour in about 75ml of the pancake batter. When bubbles form on top, flip the pancake over and brown the other side. Keep the heat on medium so the middle cooks. Keep warm in a low oven while continuing to make pancakes with remaining batter.
250ml full-fat milk
2 eggs
4 tbsp sunflower oil , plus extra for frying
175g plain flour
4 tsp baking powder
(similar to american style pancakes)
If you have a sweet tooth, you can add sugar (about 1tbsp) with the dry ingredients.
N.B Bubbles do not form like this in regular pancakes or crepes
Preparation method
Preheat the oven to 190C/375F/Gas 5 and put 24 mini-muffin cases inside a mini-muffin tin.
Mix the flour and sugar in a bowl, then make a well in the centre. Whisk together the oil, milk and egg and slowly pour into the bowl, stirring gently. Divide this mixture between two bowls. In one bowl add the dark chocolate and mincemeat. Add the white chocolate and cranberries to the other bowl. Stir very gently.
Divide the two mixtures among the 24 muffin cases and bake for 20 minutes or until golden brown and risen.
Remove the muffins to a wire rack and eat warm.
200g/7oz self-raising flour, sifted
100g/3½oz golden caster sugar
100ml/3½fl oz sunflower oil
75ml/2½fl oz milk
1 large free-range egg
50g/1¾oz qood quality dark chocolate, chopped
1 heaped tbsp high quality mincemeat
50g/1 ¾oz good quality white chocolate, chopped
50g/1¾oz dried (or fresh) cranberries
Mini Christmas muffins
Beat the butter and caster sugar together until pale and fluffy. Add the vanilla and egg yolks and mix thoroughly. Gradually add the flour and ground almonds. Lightly knead the mixture until it comes together in a ball. Wrap and chill for 1 hour.
Heat the oven to 170C/fan 150C/gas 5. Roll the dough out to the thickness of a £1 coin on a lightly floured surface and stamp out biscuits using a 6-7cm cutter. Reshape leftover dough into a ball, re-roll and cut out more biscuits. Stamp out a smaller circle from the middles of half the biscuits.
Put the biscuits on lined baking sheets and bake for 12-15 minutes or until golden. You may need to do these in batches. Rest for a minute then transfer to a cooling rack. When completely cold, spread the whole biscuits with either jam. Dust the ring-shaped biscuits with icing sugar. Put a sugar-dusted ring on top of a jam-covered biscuit and press lightly together. (To make them fun for red nose day, add the face with a little bit of white icing)
* You can make these biscuits a day or two in advance and fill them on the spot*
Jammy Red Nose Biscuits
These aren't strictly for red nose day, but they are great as fundraising biscuits at bakesales. Or just have them at home, home-made jammie dodgers.
Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions - I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.

450g strong white flour , plus extra for dusting
2 x 7g sachets easy-blend yeast
50g caster sugar
150ml warm milk
1 egg , beaten
50g unsalted butter , melted, plus extra for greasing
oil , for greasing

1 tsp ground cinnamon
½ tsp mixed spice
¼ tsp grated nutmeg
100g currants

4 tbsp plain flour
2 tbsp granulated sugar
One a penny, two a penny...
Hot cross buns

Butter and line a 30cm x 21cm tin. Preheat the oven to fan 160/conventional 180/gas 4. Break up the chocolate with the butter and melt in the microwave on Medium for about 5 minutes, stirring halfway through.
Beat the sugar and eggs in a bowl. Stir in the melted chocolate, add the flour and beat well. Pour into the tin and bake for 40-45 minutes, or until the top looks papery and feels slightly wobbly. Leave to cool in the tin.
Break up the chocolate with the butter and melt in the microwave on Medium for about 1 minute. Stir until smooth then spread over the cake. Dust with icing sugar and cut into squares.
375g good-quality dark chocolate
375g butter , cut into pieces
6 medium eggs
500g caster sugar
225g plain flour

140g good-quality dark chocolate
50g butter , cut into pieces
icing sugar for dusting
Put the leaf gelatine into a bowl and cover with cold water. Leave for a few mins until soft and floppy. Meanwhile, gently heat the smoothie in a saucepan without boiling. Take off the heat. Lift the gelatine out of the water, squeeze out the excess water, then add it to the smoothie pan. Stir well until smooth, then pour into 12 moulds, pots or glasses, or use 24 shot-glass-sized pots. Chill for at least 1 hr to set.
For perfect mini scoops of ice cream, dip a tbsp measuring spoon into a cup of hot water, then shake off the excess. Scoop the ice cream, dipping the spoon in the hot water each time. Serve each smoothie jelly topped with ice cream.
6 sheets leaf gelatine
1l bottle orange, mango and passion fruit smoothie (we used Innocent)

500ml tub good-quality vanilla ice cream

Line the base and sides of an A4 sized tin with non-stick parchment and then grease it really well.
Put the sugar and hot water in a heavy bottomed pan and heat gently until the sugar is dissolved, do not stir the mixture at any point instead tilt the pan if you need to move it around.
Weigh out your remaining ingredients, if you put them in a really well greased jug they will be much easier to pour out. Once the sugar has dissolved add all the ingredients and pop the sugar thermometer in, you can use the thermometer to give it a quick swirl but try not to mix it too much.
Bring to the boil and boil until you reach soft crack on your thermometer (270/140C) This may take up to 30 minutes, be patient and do not leave the pan unattended as it can change quickly. As soon as it reaches the temp, tip it into your tin and leave it to cool.
Once cool remove it from the tin a break up with a toffee hammer or rolling pin. Store in an airtight tin or wrap up in boxes or cellophane bags to give as gift.
TAKE CARE... Be really as molten sugar can cause a lot of pain if it touches the skin.
TIP It's best to make this recipe with a sugar thermometer as it is very important that you take it to the right temperature for it to set to a hard toffee.
CLEANING UP To clean your pan and thermometer, straight after you pour the toffee out fill the pan with warm water, while the thermometer is still inside then bring to the boil- this will loosen the sugar from both.
oil , for greasing
450g dark brown sugar
125ml hot water
¼ tsp cream of tartar
115g black treacle
115g golden syrup
Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.

Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides.

Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like the image. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.

Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.

Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).

Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic.

Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.
250g dark chocolate
2 tbsp golden syrup
568ml carton double cream
4 tsp instant coffee granules
1 tsp ground cinnamon
cocoa powder , for dusting
Decadent chocolate truffle torte
Try it with nuts or orange For a nutty finish, sprinkle with 25g/1oz chopped toasted hazelnuts instead of the cocoa. Or for chocolate orange torte, omit the coffee and whip the cream with the cinnamon and 2 tsp finely grated orange zest. Decorate with roughly-chopped chocolate coated orange peel
Just incase you haven't had your fill of chocolate this easter...
This is because the information is all provided for the learner, and the general area is determined but the learner has control over the task. The videos, images and extra information further explain the methods but viewing them is optional. If the learner feels the need for extra help it is available but if they are content with the information provided in writing then they do not need to see them. Similarly there are more recipes in the learning tool as options for learners with more confidence in their baking abilities, but they are not neccessary. Images are also useful as guidelines for successful baking, they can be used to compare what the learner is producing to what it is intended to look like.
Although the tools referred to by Vygotsky are often cultural tools, such as language and number systems this also can be considered as a tool for learning. It presents a basis for baking skills and inspiration for creating and decorating treats. It is designed to boost confidence by providing a saftey net of very accessible, easily manipulated, information to suit any learner. It can be used in a number of ways as little as or as much as needed, as a guide and tutor or simply a reference.
This tool provides support at different levels to suit different learners. All the information is available, however the learner needs to activate it themselves. The learning climate, although provided, needs to be moulded by the learner themselves to suit their own needs. This involves and element of learner managed learning, but is restricted to the area of baking cakes and biscuits. There are models provided in images and videos of what the cake should look like and also how to complete each stage of the method. By comparing their own baking at each stage of the method the learner can assess their own success. There is general feedback thoughout the methods, most problems will be covered by either one of the tips or by the videos and images. Some tips are also included with the decoration and additional recipe ideas. Through using this tool learners should feel in control of their own learning experience and benefit not only from the products they create but by increased confidence in themselves as learners.
Lynsey O'Rourke 10072355
Cream the margerine and sugar together
Mix in the flour little by little.
Roll out to 1/4 of an inch, (just over half a centimeter, about the thickness of two pound coins)
Cut out with the desired cutters, large ones work well with this
Pre heat oven 150°C
Prepare baking tray
Arrange on the tray, leave gaps between the biscuits
Bake on the middle shelf for 15-20 minuites
Work the dough with your hands
This shows how to make the whole dough, if there is something you are unsure about it is probably coverd in this video. The lady in this video adds vanilla essence to her cookie dough, you can also add this if you like, or vanilla extract if you have some. It's not a necessary ingredient, if you use it you will only need only a teaspoon.
(If you have time, you can place the dough in the fridge. If not it should still be OK to use.)
Check the cookies after 10 minuites, then every 5 minuites. They should be pale, with a slight golden touch. If they are dark then they have been cooked for too long
Take the cookies out and transfer them carefully to a cooling rack
Leave to cool before decorating
The pastry or cookie part is a very soft crumb and it tastes like shortbread in cake form. It’s very buttery and crumbly like a soft buttery pie crust and it has a slightly flaky top.
For the pineapple filling

2 cans (20 oz can) sliced pineapples
10 tablespoons sugar (more or less to taste)
1 teaspoon cornstarch or corn flour (mixed with 1 teaspoon water)


Drain the pineapple slices and then squeeze the extra water/juice with your hands. Blend the canned pineapples until it’s mushy, about 10 seconds.

Using medium heat, cook the pineapple and sugar until most liquid has evaporated, and the filling turned golden. Stirring constantly using a wooden spoon to avoid burning. Taste, and add more sugar when needed. Add in the cornstarch (corn flour) to thicken the filling. Let it cool in the fridge.

Sieve the flour, cornstarch, salt and sugar into a medium bowl. Soften the butter to room temperature. Add in the egg yolks and the flour. Knead to form the dough.

Divide the dough and pineapple filling each into 24 equal rounds. roll out to a rectangle, place a blob of jam at one end and fold the pastry over gently, the two pastry ends should just touchr4.

Preheat the oven for 350F and bake for 20-25 minutes or until light brown.
They look a little like puff pastry fig rolls, they melt in the mouth and are the most moreish snack ever invented. These are popluar in Malaysia, Singapore and Indonesia, particularly around Chinese New Year. Different shapes and styles exist but the brand in the image is very good indeed, this is found in KL, Malaysia.
Pineapple tarts
If you are not very familiar with prezi then it's recommended that you take the quick prezi tutorial, it offers you one when you start the programme. It really doesn't take long and is very helpful for using this tool.
There is a path in place for demonstration purposes, but the idea of the baking tool is for users to manipulate it to suit individual needs. Once you get the hang of using prezi, you can even add your own recipes, tips and decorating ideas. You could also add photos of all of your accomplishments.
The basic information is at the core of the circle.
This provides basic recipes for a sponge cake
and for biscuits. The methods are provided in step by step stages with useful explanations towards the center for those who want a little extra help or prefer a video demonstration. Also provided throughout the method section and in the centre of the tool is general feedback of common problems, from butter melting before you are ready to cakes that sink in the middle. Further away from the core are seasonal sections. Here are more recipe and presentation suggestions.
The learning tool and presentation are not aimed at a specific age or ability. The requirements of the learner is that they have:

Ability to navigate a Prezi
Basic reading comprehension
Basic maths skills (if altering quantities)
Basic kitchen safety/hygiene awareness
Access to kitchen equipment and ingredients
There is no specific way to use this tool. It may be more beneficial to browse the designs first, then decide what to make. It might be most useful to refer to the core area whilst you are baking. Some recipes appeal to children, some to older ones, some to beginners and some to more advanced bakers. There is no limit or strict category on choice. Take on recipes at a level which is comfortable to you, use the decorative ideas at any occasion you wish, mix them all up if you prefer.
Cake tins (round 8 inch ones work well)
Baking paper
Large mixing bowl
Wooden spoon
These will take about 20 minutes to cook. Keep an eye on them, if you cannot see into the oven without opening the door, try to wait 15 mins before the first time you check -if you keep opening the oven the door you will let out the heat and the cake will sink. Then check it every 5 minutes
When the cake is a golden colour and firm to the touch it is ready. If you are unsure, use a cake tester or sharp thin knife and carefully run this into the sponge, it should come out clean, if there is mixture on it then the cake needs to go back into the oven for a few more minutes.
The gingerbread house always looks impressive, but it's actually very easy to do. The nativity scene is surprisingly uncommon in bakeware, which makes the above design an unusal biscuit display and very effective. They look almost too good to eat!
These biscuit towers are a great alternative to christmas cake. And they come in all different sizes for the range of appitites around the dinner table. Pop an impressive tower by your christmas cake and watch your guests demolish it! Any biscuits left over still look great on their own. And best of all it's so easy to do.

Providing support

Using as a tool
If you do end up dropping in a bit of shell, it is easy to take it out:
Now you have an idea of how to follow the method section of this tool, let's take a look at some seasonal decorating ideas.
There are many ideas surounding the basic recipes and methods within this tool. Please explore any areas that take your interest, and feel free to add in your own. The path is about to take you on a whistle-stop tour of a few more ideas.
These stencils are great for creating icing sugar shapes on small cakes, tarts and especially pies. Just place the stencil over the pie and seive a small amount of icing sugar over it (a tea strainer works well for this) then remove the stencil and you are left with a snowy looking picture.
Learning tool
What the learner needs to know
You will need:
'Line the tin'
Put the oven on at 180°C
(What the learner should be able to do with the support of this learning tool)
(Information for the learner, and beginning of the presentation)
A learning tool for baking
Full transcript