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VOTE FOR YOUR FAVOURITE BAKING TEAM!

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Voting for your favourite DB Baking Competition team is now open!
Head over to the Around DB Facebook & Instagram pages and cast your vote by liking/loving your favourite’s post.
Voting closes the 18th September.

ABIGAIL & ELISABETH’s HAPPY CHICKEN FARMHOUSE:

INGREDIENTS:

CAKE
375g cake flour
40g Valhorna cocoa powder
2 tsp baking powder
1 tsp baking soda
300g raw sugar
100ml vegetable oil
100g Nutella
3 eggs
200ml buttermilk
240ml coffee
1 tsp vanilla extract
1 tsp salt

ICING
226g unsalted butter
¼ teaspoon salt
375g icing sugar
3 TBSP heavy cream
2 tsp vanilla extract
2 drops green food colouring

CHICKEN AND FARMHOUSE FONDANT
Food colourings of your choice (we used yellow, red, pink, orange, black)
Finger biscuits

HOW TO MAKE:

CAKE
1.Preheat the oven to 180C and grease a 8-inch baking tin.
2. Work with the dry ingredients first: sift the flour, cocoa powder, baking powder, and baking soda. Add sugar
and salt and mix.
3. Then work with the wet ingredients: add eggs, oil, Nutella, vanilla extract, and buttermilk. Mix well until
combined but don’t overmix.
4. Add the coffee and mix.
5. Bake for 50-60 minutes or until a toothpick comes out clean.

ICING
1.Beat butter (in room temperature) with an electric mixer until creamy. Add in salt and mix to combine.
2. Gradually add in icing sugar.
3. With mixer on medium-low speed, add the heavy cream, one tablespoon at a time. Once ingredients are well
incorporated, gradually increase speed to high and beat for about 30 seconds.
4.Add vanilla extract, food colouring and mix.
5. Spread frosting over cooled cake.

CHICKEN AND FARMHOUSE Fondant is the funniest part. It feels like playdough but softer and edible. There is really no rules.

Clockwise from the red little farmhouse: Mommy Chick, Hamburger Chick, Squashed Chick, Normy Chick, Pale
Chick, and Nobody Chick .The one in the middle is Peach Chick.

AMELIE & MAYA’s ZEBRA BEACH CAKE:

INGREDIENTS:
For 12 pieces ( we doubled the amount as we were using a bigger form)

– 5 eggs
– 250gr sugar
– 1 vanilla sugar (8gr)
– 125ml water (room temperature)
– 250ml oil (e.g. sunflower oil)
– 275ml flour
– 1 baking powder (8gr)
– 2 tablespoon cacao powder

TO DECORATE:
o Icing sugar
o Food colouring
o Gummy bears
o cookies

INSTRUCTIONS:

– Pre-heat the oven (180 C)
– Separate the eggs.
– Mix egg yolk, sugar and vanilla sugar until combined smoothly.
– Add 125ml water and oil.
– Mix flour and baking powder and add to the other dough.
– Beat the egg whites until stiff and carefully add to the dough.
– Divide your dough into two equal amounts.
– Add the cacao powder to one of them and mix until nicely combined.
– Grease your preferred baking form with butter.
– Add 3 tablespoon of brown dough in the middle of the form. Afterwards, add 3 tablespoon of white dough on top. Keep on alternating until your doughs (brown and white) are gone.
Bake the cake for 50-60 mins in the oven.
To make sure your cake is baked, take a toothpick, dip it in the middle of the cake and check that nothing is sticking to the toothpick.

Enjoy

ALEX & EVA’s NEW YEAR SHORTBREAD:

Alex’s mom’s family recipe from the 1960’s

INGREDIENTS:

1/2 lb butter
1/2 lb of plain flour
3 oz of icing sugar
4 oz of cornflour

INSTRUCTIONS:

Beat the butter and sugar until soft.
Sift flour and mix in cornflour and ensure no lumps in the dough.
Lightly dust the wooden mould with flour.
Knead the mixture into the mould.
Cook in preheated oven at 330F for 30 to 35 mins.
Edges should be slightly brown.

CHARLOTTE & JACQUELINE’s SWISS CARROT CAKE:

It’s an almond-based, wonderfully tender and juicy cake and made entirely without butter (except for greasing the pan). The white icing is made with icing sugar and lemon juice. We make the decorative carrots ourselves from marzipan and food colouring.

We bake this cake regularly at home to celebrate special occasions like birthdays and anniversaries or to simply have a good time on the weekend with friends and family.

INGREDIENTS:

250g sugar
5 egg yolks
2 tbsp hot water
250g grated carrots
250g ground almonds
1 lemon (grated skin and juice)
2 tbsp Kirsch schnapps
80g flour
2 tsp baking powder
5 egg whites
1 pinch of salt
300g icing sugar
2 tbsp lemon juice
2 tbsp water
1 pack white marzipan
Orange and green food colouring

INSTRUCTIONS:
Grease baking pan and line with flour.
Pre-heat oven to 180 degrees.
Combine sugar, egg yolks and water in a bowl with an electric mixer for about 5 minutes until foamy.
Add grated carrots, ground almonds, grated lemon skin and juice and Kirsch schnapps.
Mix flour and baking powder in separate bowl and add.
Mix until well combined.
Beat egg whites with salt and carefully fold in.
Fill dough in baking pan.
Bake for about 55 minutes in lower half of the oven.
Colour marzipan with green and orange food colouring and form 12 little carrots for decoration.
Remove cake from oven and let cool off.
Remove from baking pan.
Mix icing sugar with lemon juice and water.
Ice the cake and decorate with marzipan carrots.
Enjoy!

JENNY & NICOLE’s ANIMAL BREAD:

Recipe:

Step: 200G flour, 200G milk, 15G sugar, 3G yeast, mix together and let it rise for 30-45 min depending on the temperature.
Step 2: add 200G flour, 20G butter, 40G condensed milk, half of an egg to the dough and mix until the dough is smooth.
Step 3: split the dough into small portions and make them into different shapes, put in the baking tray and wait for second rise
Step 4: pre-heat oven at 180c, use the other half of the egg to do an egg wash on the dough, put in oven, bake for around 15 minutes.
Step 5: use Nutella to decorate the animal’s eyes …

Animal bread in the oven!

CRISTAL & MATTHEW’s FAMILY CUPCAKES:

Our family has lived in Discovery Bay for 32 years and Matthew, who is turning 7, wanted to whip up a batch of cupcakes using our family recipe.

INGREDIENTS:

3 eggs
200g plain flour
200g sugar
200g butter
1/4 teaspoon salt

METHOD:

– Preheat oven to 180C
– Cream butter, sugar and salt together until pale in colour.
– Add 1 egg and 1/3 flour alternately until all ingredients are combined
– Divide batter into 3 , colour as desired
– Distribute batter across 12 cupcake liners
– Use a toothpick to create a ‘marble’ effect
– Bake for 20 minutes rotating tray once half way through
– Cool and decorate as desired with icing and sprinkles

CHRIS & EVIE’s CURLY WURLY BISCUITS:

This recipe for Curly Wurly Biscuits (aka Vanilla and Chocolate Pinwheel cookies), is a family favourite. Evie’s grandma taught me to cook from a young age and she was also a dinner lady at the school I attended in the UK. These biscuits were not only one of our favourite things to make at home, but also mine and my friends’ favourite snack at school. My friend would always ask for them when they came round to our house.

Evie and I cook all the time and started our youtube channel to inspire other parents to cook with their toddlers and preschoolers. This is our 58th recipe video that we have created over the last year and Evie does not turn 3 until mid August. I am also just created the Evie Bakes recipe book/toddler cooking guide, which has 20 of our favourite recipes

Here is the link to the recipe video, where you can see how much fun we have cooking together

https://www.youtube.com/watch?v=1Fh1rdXdmBc

RECIPE:

300g Plain Flour
150g softened butter
100g sugar
1tsp vanilla extract
1 egg and 1 egg yolk

1tbsp cocoa powder + 50g Nutella or 2tbsp cocoa powder + 2tbsp milk

Mix the flour, sugar, butter, egg and vanilla together until fully combined

Take half the mixture out and wrap in cling film and chill

To the remaining mixture, add the cocoa powder and Nutella (or milk) and mix.

The wrap,this in cling film

Once chilled. Roll the two sets of dough into equal sized rectangles about 1cm think

Place the chocolate rectangle on top the vanilla and then roll tightly, into a log.

Wrap and chill.

Once chilled, cut into 1cm discs and place on a baking tray.

Bake at 170C for 15mins

Enjoy

ALEX & SELENE’s THAI GREEN CURRY CHICKEN PIE:

We would like to share our tried-and-tested savoury bake “Thai green curry chicken pie”. 🥧

We both love thai flavours & pastry therefore this combo satisfies both cravings!

We make this not only for ourselves but for our friends & neighbours as these pies bring comfort & joy to people especially during a time of social
distancing & isolation in this pandemic.

The positive response we received have made all the time & effort spent baking them so worth it …… & much more!! 🙏🏼🙏🏼

INGREDIENTS:
(for 12 pies)

Dough –
400g soft flour
200g unsalted butter
Eggs (total 2 yolks for dough & 1
whole for egg wash)
Cold water (4 teaspoons)

Filling –
Chicken thigh (1/2 kg)
Thai green curry paste (100g)
Coconut milk (200g)
Lemongrass (2 stalks)
Birds eye chillies (3 pcs)
Thai basil (20 leaves)

METHOD
1. Mix & knead flour/butter &
water into dough
2. Wrap dough in cling wrap
3. Refrigerate dough for
30mins
4. Cook chicken with thai green curry paste/lemongrass &
thai basil
5. Roll dough/cut & shape into
individual pie molds which have been greased with oil & fill them with cooked chicken curry
6. Cover with dough & brush lid with egg yolk wash
7. Place into pre-heat oven to bake for 30 minutes
8. Enjoy!! 🥧

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