Haslam Moon, Bolton

Image from Google Maps

Yesterday I was having a wander round Bolton looking for Easter bonnet decorating goods for a fundraiser I'm running at work. I remembered about a party shop that I had visited about eight years ago that might have what I was looking for.

Within about 30 seconds of walking through the door I had no idea what I had gone in for. I found more interesting goods... They sell cake supplies, and lots of them! They have a massive range of cake boards, sugar paste, cutters, accessories and decorations. It's amazing how much stuff can be packed into that shop! 

The owner, Sharon was really helpful. She explained that every time she orders stock she tries to get something new as well. I'm fairly certain that if they don't have it, they can get it. If you live in the area, pop in. Lovely people doing a great job in Bolton!

Haslam Moon is on Bow Street, just down the side of Argos.

Address: 15 Bow Street, Bolton, BL1 2EQ
Telephone:  01204 385750

Baking by Flavor by Lisa Yockelson

Girl is a genius.

I recently reviewed another of Lisa Yockelson's books, Baking Style. I loved it. When I found Baking by Flavor, I was practically wetting myself with excitement (I didn't.. worry not). I'm all about the cake. Don't get me wrong, I'm not anti-decoration and I love a bit of frosting as much as the next person. However, when push comes to shove, if you've got a cack cake your efforts were in vain. I hate cakes that are all fur coat and no knickers. It has to taste good. 

I want my cakes to be rich, moist, light and tasty. This book does exactly what it says on the tin. It splits cakes down into flavour groups so you can skip to your favourite types and look up the variations. She covers:

• Almond
• Apricot
• Banana
• Blueberry
• Butter
• Buttercrunch
• Caramel and Butterscotch
• Chocolate
• Cinnamon (yes @MrsPetticoat... we're in business!)
• Coconut
• Coffee and Mocha
• Ginger
• Lemon
• Peanut and Peanut Butter
• Rum
• Spice
• Sweet Cheese
• Vanilla

So, as you can see we have an extensive list! This book is 565 pages and 260 recipes of wonder, and as it was written by Lisa it's packed with hints and tips and flavour variations. There's even a table of flavours which will compliment each other. For example, banana goes really well with rum or coconut, is a good contrast to cinnamon and can be intensified with vanilla. Fact of the day folks. 

The recipes are in cups, but please don't let that put you off. I've made two of her bundt cakes now and they have worked an absolute dream both times. I couldn't resist it. I had to make a bundt, didn't I? This is an American book, so I was living the American bake off dream! I chose to make a Sour Cream Ginger Keeping Cake. My work guinea pigs looked at me like I was off my rocker, but rest assured this cake is nothing short of awesome!
It keeps in an airtight container for a week, but lasted about 3 hours in an office full of hungry workers.

One thing I need to reassure you of... no... it does not taste like sour cream! The cream gives it a light feathery texture, something which is difficult to achieve in a bundt as their crumb is usually quite closed and moist. This cake still retains its shape enough to come out in one piece, and the moisture to make it light. 

Action shot... before it was snaffled by hungry colleagues!

If you enjoy a little baking experimentation, this is the book for you. It gives you the building blocks needed to create a great tasting cake but something that's suited to what you like. Another belter from Lisa Yockelson. This will be used regularly!

Baking by Flavor by Lisa Yockelson

Publisher: Wiley, 2002

Paperback, £16.99

Disclaimer: I reviewed this book because I was captivated by another of Lisa's books. I received no payment from the publisher for doing so.

Read more about the author at  http://bakingstylediary.com.

Afternoon Tea Biscuits

This year I promised myself that I'd start to make different things. There are some areas of baking that I've avoided because I've thought:
a - it's too hard
b - I can't be bothered
c - it's boring

I have convinced myself that all of the above can be overcome by practice, enthusiasm and a bit of creativity. A few weeks ago I stumbled across these beautiful cutters in Thyme Deli in Horwich. 

Perfect! They look pretty, but serve a purpose. Nemesis number two... biscuits (number one being pastry). I've never really had a love affair with biscuits. Don't get me wrong, I love eating them, but baking them gives me a touch of the heebie-jeebies. It's all a bit like hard work. The rubbing in, the resting, the rolling... It reminds me of pastry. However, biscuits are also a challenge. Cutters in hand and a good dose of 'get up and go' and I was on it like the proverbial 'car bonnet'.

I decided to use the teapot and cup for my biscuits, although any cutters will do for this recipe, as the size isn't critical. I adapted the one that came with the cutters.

Ingredients 

• 275g plain flour
• 1 tsp baking powder
• 100g caster sugar
• 1 tsp mixed spice
• 80g cold butter 
• 1 egg, beaten
• 2 tbsp golden syrup

• About 200g of sugar-paste in your preferred colour
• Your choice of decorations (if any)

Method

• Mix all the dry ingredients in a large bowl.
• Cut the butter into cubes and rub into the dry mix until it resembles breadcrumbs.
• Add the beaten egg and golden syrup.
• Mix together until it forms a dough (this may take a few minutes).
• Wrap the dough in cling film and refrigerate for at least half an hour.
• Preheat the oven to gas mark 3/170 c.
• Roll out the dough on a floured work surface to about 5mm thick.
• Cut out the cookies, lifting with a spatula. The handles may need a little gentle coaxing with a round knife.
• Place onto two baking trays lined with baking parchment and cook in the centre of the oven for about 15 minutes. The cookies should look a pale golden colour.

• When the cookies are cooled, cover your work-surface with a little icing sugar. 
• Warm the sugar-paste slightly by moulding it in your hands.
• Roll it out to about 3mm thick and cut out the shape using the same cookie cutters (this is much easier to lift off the work surface, but a spatula helps!) 
• Your sugar-paste will fit perfectly on top of your biscuit.
• Decorate with what ever you like, but I think these look quite elegant without too much faff. I used Asda's pink and white pearls.