The big baking workshop with Kenwood
In recent times, we’ve seen a huge rise in the number of baking and cookery shows. With all the great cookery competitions at the moment, telly has never been better for the budding foodie. Whilst we can all watch and learn the secret to perfecting the perfect sponge, there’s nothing better than learning hands-on.
In recent times, we’ve seen a huge rise in the number of baking and cookery shows. With all the great cookery competitions at the moment, telly has never been better for the budding foodie. Whilst we can all watch and learn the secret to perfecting the perfect sponge, there’s nothing better than learning hands-on. With that in mind, this Saturday, we held a Kenwood baking event at the Wilmslow Cookery School in Cheshire. Tucked away in beautiful surroundings, 23 bloggers gathered in the scenic setting to embark on an ‘Intro to Baking’ under the guidance of Sarah Bridge, an experienced chef who’s worked with the likes of the Michele Roux Jnr, Gordon Ramsey and Pierre Koffman.
Get a slice of the action
Bloggers were paired on each station, with their own Kenwood kMix mixers in a variety of colours (yellow, blue, green, red etc.). A representative from Kenwood gave a quick intro, explaining the different mixers available: K beater, power whisk, flexi beater- the new edition to the range along with glass bowls to help you see your mix.
After the intro, Sarah (along with two assistant chefs) ran through the baking menu as well as the techniques required for each bake. The bloggers turned their hand to meringues, Swiss roll and chocolate tart (see recipes below). Throughout the event, bloggers were seen multitasking - using one hand to pour the mixture into the Kenwood mixer, while snapping selfies with the other hand. There were no half-baked attempts here!
Takeaway tips from Sarah the chef:
- Weather really affects your baking, a factor we usually ignore while baking
- Meringues: To check if the meringue mixture is ready, touch your mixer to check if it’s at room temperature while also noting if the egg mixture has doubled in size
- Chocolate tart: Go around the pie pan pinching and tucking the dough, trim the edges after cooking for a neater look. Instead of ceramic pie weights, use rice or dry kidney beans over foil when cooking the tart base
- Gluten free: For gluten free baking, replace regular flour with rice flour and corn flour. For those with a diary intolerance wishing to make the Swiss roll and the chocolate tart filling, use soya cream instead
Tips from the bloggers:
The icing on the cake
After the intro, the bloggers were also informed about the exciting chance of winning one of three Kenwood Kitchen Stand mixers (one for best Tweet, one for best Instagram post and one for best blogpost)
Winner of the best Instagram picture was Kristin @ModeofStyle & the winner of best tweet was awarded to @Polkadot_Pinky.
Style Spotting: #StyleTwinning
Vintage vibes: Rachel from Vintage folly & Donna from Polka dot pink were styling out their 1950s dresses - check out their Instagram pic to see for yourselves. We also had @c_sittingpretty & @sequinthis playing the part of dungaree twins - see below!
But nobody left empty handed! Not only did they leave as better bakers, they were armed with goody bags that included a Kenwood kMix hand blender, Kenwood apron, Kenwood recipe book and Kenwood mixer mini keychain. Completely kitted out, there’s no excuse not to continue baking at home.
Fancy trying your hand at one or all of the bakes made on the day? Take a look at the recipes below and give them a whirl. Don’t forget to Tweet us your results at #CURRYSINTHEKITCHEN.
- 125gm butter
- 100gm sugar
- 235gm plain flour
- 15gm cocoa powder
- 1 pinch salt
- 1 egg
Rub the butter, sugar, salt and flour together until it resembles breadcrumbs, then add the eggs.
Bring the ingredients together into a smooth dough.
Once the pastry is prepared, line the tin add the baking beans and chill.
Remove the baking beans from the tarts and bake for a further 10 minutes.
- 125g dark chocolate
- 90gm sugar
- 280ml whipping cream
- 2 whole eggs
- 2 egg yolks
- 20g butter
Boil the cream & sugar on the stove, take off the heat then add the chocolate and butter. Stir until smooth.
Add the eggs slowly mixing thoroughly with a spatula.
Place the filling in a jug and leaving the pastry case in the oven, pour in the chocolate filling.
Bake 15 to 20 minutes at 165C.
Serve at room temperature and finish with cocoa powder
- 150gm egg whites
- 300gm caster sugar
Heat the sugar in the oven.
When the sugar begins to get hot, add the egg whites to the balloon mixer and start.
When white and fluffy, slowly pour in the sugar until cool.
If grains of sugar remain add a tsp of hot water at a time until smooth.
Brush the inside of the piping bag with the food colouring and pipe on a tray with parchment paper and bake at 90 degrees.
- 150gm self-raising flour
- 1500gm caster sugar
- 6 whole eggs
Whisk the sugar and eggs until white and fluffy, then fold in the flour.
Pour onto a tray lined with parchment paper and bake at 180C for approx. 15 minutes.
Whipped cream and crème patisserie, finished with sliced strawberries.
A big thank you must be extended to Sarah at the Wilmslow Cookery School in Cheshire and to the fantastic bloggers that attended the day. A special thanks to Kenwood for supplying the cookware for day and donating some brilliant prizes to add a sense of competition to the cookery event.