Miranda Gore Browne’s Baking Tips

Miranda Gore Browne's Baking Tips #Baking

Easter is fast approaching, with only 12 days to go until Good Friday. If you’re thinking of baking some edible goodies for loved ones or to accompany your Easter lunch Miranda Gore Browne, Great British Bake Off finalist, has got some great tips and advice for making sure they go down a treat!

I think Easter’s so much nicer than Christmas. I love all the pretty blossom and flowers that come along in the Spring and it’s the perfect time to get creative in the kitchen.

Miranda Gore Browne’s Baking Tips

Miranda Gore Brown's Baking Tips #Baking

  • Easter biscuits are simple to make using my recipe for orange biscuits. Use cutters such as eggs, bunnies and butterflies, or impress guests with my spring flower wreath biscuits. You’ll need a six centimetre and right centimetre fluted round cutter for the wreath itself. They look beautiful threaded with pretty ribbon and hung on branches of blossom for an Easter centrepiece. These would make great gifts too, packaged in a pretty box between layers of pastel tissue.

Miranda Gore Browne's Baking Tips #Baking

  • Chocolate is another Easter winner and I love making my own ‘nests’ from Shredded Wheat to hold mini eggs or chocolates.

Packaging Tips

Dress up homemade cakes and biscuits and they’ll be completely irresistible  . . .

How to Make Lemon Curd #Baking #LemonCurd #Preserves

  • Cupcake wrappers come in a range of colours for a really professional touch
  • Put cakes in a pretty box for the perfect gift.
  • A stylish cake stand will set the style for the perfect tea party.

Perfect Icing Tips

When it comes to icing biscuits, there are no real rules – simply let your imagination guide you! Here are a few ideas to get you started…

Miranda Gore Browne's Baking Tips #Baking #Icing

  • The ‘flooding’ technique is great for biscuits. Mix up 500 grams of royal icing sugar according to the instructions on the packet. Pipe the outline of the biscuit using fairly stiff royal icing and a number two nozzle. Water down the remaining icing and add colour where necessary. Use this to ‘flood’ the outline of the biscuit. Leave to harden for three to four hours, or overnight, before using the stiff royal icing to add extra decoration.
  • You can use ready-made royal icing to stick on sugar-paste shapes. Cut out using the same cutter that you used for the biscuits. Embellish with pretty sugar decorations.
  • To make it simple enough for even the youngest children, use ready-made royal icing to make patterns on the biscuits and decorate with sprinkles and other sugar decorations.

Bake Sale Tips

Homemade cakes and biscuits have never been more popular . . .

Miranda Gore Browne's Baking Tips #Baking

  • I like mine to look homemade so don’t make your cakes too perfect and try to personalise the decoration (ribbons, little flowers etc).
  • Include a mix of large, whole cakes and individual ones – you’ll sell more.
  • Take care with the packaging. Put mini cakes, biscuits and sweets in cellophane bags tied with ribbon or in pretty boxes.

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