RECENTLY BAKED BY YOU AT HOME FOR US ALL TO ENJOY!
07 April 2016
The moment we were all waiting for last month was a glimpse of Sarah’s finished 21st Cake! Her first cake was a triumph but nevertheless a trial and made with our Chocolate Fudge cake mix. Well, here's the finished cake! Made especially for her sons 21st birthday, complete with his favourite whisky and sweets, Sarah said it was “very popular on the night and so easy to make, I used 2 packets of Chocolate Fudge cake mix”. Wow !
We give some “Wright” good advice here and following that, Peter went off to bake his pack of Mixed Grain in his Morphy Richards machine and commented “I am very excited to say my first bake with the Morphy Richards Fastbake was 100% success, I followed your recommendations on your bread machine page on the website, Used program 1, 2hr 53mins 1.5lbs loaf and as you can see from the attached photo's what a great loaf of bread, this is my Mixed Grain, Walnut & Sultana bread, looks like Wright’s flour and the Fastbake are a winning combinations, just one more problem, it tastes so moreish I am going to be eating more bread than I should!”. We love the sound of that particular loaf Peter, thanks.
Sammie recently created 12 wonderful waffles from a pack of our Toffee Cake Mix! She then did a "Wright" lovely write up about them on her blog - we were just delighted as they look absolutely delicious and I could waffle on about them, but I won't! !
Sammie had almost three quarters of a pack of Toffee Cake left over from trials of her waffles so added this to three quarters of a pack of Chocolate Fudge Cake Mix and placed it in a large Bundt tin. The exact ratios are on her detailed blog on how Sammie made this cake - click here.
Here we are going in and out of the oven - handsome homemade crack on the top here Sammie - this is exciting! What a beautiful bundt she turned out! The topping is melted chocolate with bronze crunch sprinkles she bought in Waitrose.
Thanks Mike your buns made with our flour – Rock!! Mike knows that at their best, rock buns can be tender, sweet and flavourful. The simplicity of his recipe is a great introduction to baking and is ideal for any new or novice baker young or old - it boosts confidence in baking and made decent, the rock bun can rival the best scone. For Mike, it optimises English baking at its purist and most honest form.
Of course half way through last month was St. Patrick's Day and Edith wowed us with a hidden surprise inside cake showing Shamrocks made of coloured Madeira in a Chocolate Fudge cake!
Love Sammie's delicious looking multigrain loaf from our Mixed Grain bread mix baked by hand in her 3lb farmhouse tin 💛 heavenly healthy !
What a terrific trifle! It is a “Wright” whopper too judging by the size of it next to a bottle of wine! Made with lots of lovely layers of light Madeira – thanks so much Richard.
Edith had a couple of over ripe bananas in the fruit bowl and mashed them with the grated rind of an orange then made up the juice with water to 200mls and mixed the lot with our Toffee Cake Mix. As usual she added a couple of teaspoons of mixed spice and a couple of handfuls of chopped walnuts. Verdict - really tasty and very moist. Edith said “Thanks again to Wrights.... so versatile!”
We had the Easter half term and I found this on our Twitter page @Wrightsbaking made by a 10 year old - baker in the making - our Ginger cake mix, performing perfectly and looking lovely with a dollop of ice cream!
Thanks Pauline - your Carrot Cake looks amazing - perfect timing for the recent International Carrot Day too!
Another budding baker - having some "Wright" good half term fun thanks Heather. Her 7 year old baked up our Oat & Linseed Mix and sprinkled on a few seeds - a healthy treat for all the family and I bet it kept the kids out of the biscuit tin too!
Hoping you all had a great Easter break - Deb the Bread