Bake Club Term 1 Week 2 2019

Week 2 Building skills The recipes I’ve chosen this week all represent different techniques. Although you’ll also find a few recipes that will build on the skills you learned making butter cake, exploring creaming methods in Week 1.

Practical learning is what Bake Club is all about, so this is your opportunity to continue to expand your knowledge base through doing. If you haven't had a chance to make the plain butter cake yet, and you’re new to baking, I’d definitely recommend going back and starting there first. The more you bake, the more you learn and the more confident you become. So go forth and bake!! ;-)

Bec's Table Cooking School Page 1 Bake Club Term 1 Week 2 2019

Table Of Contents

Week 2 Building skills 1 Q&As From Last Week 4 Baking Powder vs Bicarbonate of Soda 8 What is creaming? 12 Bec’s Chocolate Fudge Brownies 16 Bec's Monte Carlo Biscuits 19 Bec's Pear and Almond Crumble Cake 22 Bec's Sour Cream Chocolate Bundt 25 Chocolate Snow Cap Cookies 29 Lumberjack Cake 32 Plum & Almond Crumble Slice 35 Bec's Chocolate Mirror Glaze 38 Fig And Walnut Slice 42

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Q&As From Last Week How can I tell if my cake is cooked?

If you’re new to baking or you’re trying out a new recipe, it’s only natural to be a little unsure about cooking times and cake-readiness. Even I do a check sometimes.

Overbaking can cause your cake to be dry and underbaking can render the cake inedible (and even though the goal is to avoid failure, I will tell you some things you can do with under- baked cakes another time). Knowing when to remove your cakes at the right time is obviously preferred.

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Gently press the cake in the centre, and if it springs back and feels firm, you’re done. (can’t do that with bakes like brownies though) Use a skewer to test the doneness of the centre of the cake. Unfortunately, some cakes will still have sticky centres when they’re done, and that’s the way they’re supposed to be. Once again, can’t do that for brownies but it’s fine for butter cake. Just be aware that if you're adding something like white chocolate your skewer may still have a wet appearance when you pull it out if you hit a chocolate button. You may have to insert the skewer in a couple of different places to be sure. The cake should have pulled away from the sides of your tin slightly This one might sound a little odd, but it’s very true, and I use it a lot for butter cakes: When you think your cake is ready, remove it from the oven and put your ear close, you will hear a crackling sound if it’s done. You can gently press the surface to make the sound a little louder. If it’s completely silent, and the cake doesn’t spring back when you gently press on it it’s more than likely underbaked. If you’re still not sure, try another method on this list. Most cakes and brownies are cooked when the centre of the cake reaches 85°c. In Bake Club, we use a temperature probe. This may seem a bit technical, but it’s a reliable and precise way to get a great end result and soon becomes second nature to do this when you’re baking. When using a probe, we either pop it in the cake when it’s about ¾ of the way through baking and leave it in or alternatively when we think it’s ready, we remove the cake and insert the probe to check the temp.

The probes we use in the school can also be placed into the cake when the cake is ¾ of the way through baking and can remain in the cake while it finishes cooking (see notes below). It’s important to make sure the probe is in the centre of the cake, not touching the bottom or sides of the tin, and that the cord runs out of the oven with the door closed. The temp gauge has a magnetised backing and sits on the side of the oven.

If the probe is staying in the cake while it finishes baking, we set the gauge’s alarm to go off to 87°c. You can go as high as 98°c if you want to be really sure, but at the lower end, your cake will be moister.

When the cake reaches the set temp and the alarm sounds we do a check. I tend to set it to 87°c - 89°c if we’re going to leave the probe in the cake for a long period, although you can go as high as 98°c if you want to be really sure.

Just remember, staying at the lower end of these temps means your cake will be moister. Also, be aware that variations will occur depending on how much probe is sitting in the cake and how much is sticking out.

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There are loads of temperature probes on the market so just be sure you get one that can be set to any temp you like. A lot of these probes are made for meat and are pre-set for pork, chicken beef etc. This won't work for you because the temperatures are pre-set - you need to be able to adjust them.

This is what our probe looks like. It has a long silicone coated cord that can be used in or out of the oven. Closing the door on the cable is not an issue. ;-)

Why did my cake bake faster or take longer than the recipe stated?

In a perfect world, you would use an identical tin (height, width and type) to the recipe writer. You’d also use their oven and have your ingredients the same temperature and produce a mixture with the exact same texture as theirs.

Realistically, it’s pretty much impossible to know all that detail, let alone reproduce it, but just having your oven set to the temperature the recipe states and using the size pan your recipe calls for may not be sufficient to get a great result. This is where some extra knowledge can allow you to adapt for those variables.

In Bake Club, I try to teach how to tell when a cake is ready, and over time with practice, I’ve noticed my long term bakers go from setting timers to using their baking instinct to know when it’s time to remove their bakes. I’m so proud of them. ;-) It’s like a spidey sense (if you’ve been made to watch any Spiderman Movies like I have you’ll know what I mean. hehe

When you’ve build up your experience in baking, you’ll know what temperature and how long most things bake at and you’ll know your oven so much better.

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Is the height of my tin important?

Yes. If you put your cake batter in a tall tin, it will take a little longer to cook than a short one. This is because the heat waves over the top and isn't so harsh on the surface of the cake. The heat takes a little longer to reach the surface of your cake causing it to caramelise. For example, seeming we’re perfecting our Butter Cake technique this term, let’s have a look at the tin we might use.

Forget what we do at Bake Club by putting them in sheet pans, cupcake tins or mini loaves. We do that so we can get cakes out of the oven in a shorter time than they would usually take in a large pan. I’m talking here about the difference between the types of 8” cake tins you can purchase.

This tin is tall: it will take longer to cook your cake in this than a cake the same width but shorter sides. Having these tall sides will also slow down the browning to the top of the cake.

I use one of these cake tins for a single layered cake. I love that it has the lip around the base. It’s there to catch any spills, but it also makes it easier to for placing and remove your cake from the oven.

Last week during the meeting we talked a little about how to make your cake bake flat and even in a tin like this. I’m going to give you that information in our last ebook this term. Trying not to overload. ;-)

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These are also a favourite of mine. I use these for any layered cake. You can use a single cake tin of course and slice your cake, but this is a much neater method working with two tins. The cakes cook faster. It’s best to own two so your batter can spread evenly over them. What I do is weigh the prepared batter and halve it across the two tins. If you don’t have two, you’ll have to halve your recipe and make it twice. Read about baking powder and Bicarb to below to understand why.

Baking Powder vs Bicarbonate of Soda Several times each term I need to explain the difference between these two ingredients - there is a lot of confusion out there about them. If you didn't know before now that there even was a difference then I’m here to tell you, you're not alone! It also doesn't help that in different countries they’re called different names.

Baking Powder and Bicarbonate of Soda are leavening agents that create air bubbles designed to help your baked products rise and become lighter. You probably knew that part. Other factors determine the height and lightness of your cakes as well - have you ever made up a cake batter, placed it in your tin, only to realise your oven hasn't reached the desired temperature yet? Cakes that are put in an oven that’s not at the correct temperature can end up a bit denser.

I like to put my oven on a good 10 minutes before I start. Sometimes, like with the basic butter cake recipe I gave you last week, it only takes 5 - 10 minutes to make it. Then your batter is sitting around in the tin waiting for the oven to reach temperature. That’s not ideal.

If you mix your batter and let it sit for a long time without putting it in the oven the raising agent runs out of gas. Literally. When teaching, I’ve done a little demo to show my students what happens when you add cold water, warm water and an acid like lemon juice or vinegar to bicarb or baking powder. It’s an interesting experiment and one you may have done way back at school. When liquid is mixed with these raising agents it only works for a while, then the bubbles dissipate. That’s what happens to your cake if you make the batter, pour it in your mould then turn the oven on and have to wait for 15 - 20 minutes for it to reach temperature. So get your oven turned on and wait 10 minutes before you start making your batter.

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Back to our definitions of Baking Powder and Bicarb. Just about everyone asks this question: Are they interchangeable?

The short answer is no. They’re not really interchangeable unless you know why they’re there and know what to do to alter the recipe to compensate. So let's have a look.

The Two Different ingredients are as follows.

Number One and all of its names

Bicarbonate of Soda Bicarb Soda Baking Soda (common US term) Single acting baking powder

These are all the same thing!

Baking Powder Double Acting Baking Powder (contains two acids: one fast acting and one slow).

Baking Powder and Double Acting Baking Powder are both pretty much the same thing and therefore are interchangeable. We’ve typically used Baking Powder in our Aussie supermarkets for years, but in America, they have something called double acting baking powder on their shelves.

I think because American recipes are found easily in books and on the internet these days, some of our supermarkets have decided to stock it. But in my experience, you can interchange it with baking powder for similar or the same results.

Let’s now take a closer look at the difference between Bicarbonate of Soda and Baking Powder

Bicarbonate of Soda Bicarb is a natural alkaline ingredient which needs acid and liquid to activate it. Recipes that have bicarb as the leavening agent will also have an ingredient that includes acid. Lemon juice and vinegar are the obvious ones, but sour cream, buttermilk, yoghurt, cocoa powder and even honey have acids that will help activate your bicarb.

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Bicarb is a strong acting product, and we don’t have to add a lot for it to do the job we want. If you use too much bicarb or you don’t have enough acid ingredient your product will taste a little metallic or soapy, so don't overdo it.

I prefer to use measuring spoons or a good quality scale that measures in 1 g increments to measure in my bicarb. I don’t use the Thermomix to weigh these powerful ingredients for every recipe because some need to be more precise. If your recipe calls for 5g, you could be placing 9g in the bowl before the dial changes to 10g and in some recipes that might be too much.

Baking Powder

Baking Powder is a combination of ingredients which still contains some Bicarbonate of Soda, but it has a built-in acid (usually in the form of cream of tartar, but others may be used). Baking powder activates twice, once when you mix the liquid into your recipe and again as it warms up in the oven.

This is why we preheat our ovens before we bake. Once again - what do you think happens when you leave your cake batter sitting on the bench while your oven comes up to temp?

Your raising agent will have done its first rise and will start to deflate before the second rise has the chance to lift it further. So your cake will go up and down twice instead of up twice and baking off to set it. Not having your oven prepared will cause you to have a flatter and heavier cake.

Other things you might find in your Baking Powder are corn flour to stop the acid from activating before it’s used. The acid or filler might be different in your batch, but they achieve the same chemical results.

You can make your own Baking Powder if you don’t have any but make it in small quantities to keep it fresh.

The Ratio Is 1 part Bicarbonate of Soda and 2 parts Cream of Tartar

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How to remember the difference It can be hard to remember which is which so the way I teach it is that if it says Powder in the name, then it’s the two-part mixed product (i.e. Baking Powder). The rest is Bicarbonate of soda: a single part ingredient that needs an acid to activate.

Storing Bicarb or Baking soda

Don't purchase these ingredients in bulk if you're not going to use them by the best before date. The raising agent qualities do diminish over time, and they won't achieve a good lift if they’re out of date.

Building on our skills.

Ok, So last week we learnt a bit about Butter Cakes. I taught you my basic Butter Cake recipe that is so easy to prepare and alter to make it your own.

I’d like to continue with the learning by adding a few more cakes that use the butter cake creaming method (method of creaming sugar and butter). Let's look a little closer at creaming.

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What is creaming? In Australia, we call it the Creaming Method, but in America, you might find it called the Conventional Method. Confusing for Thermomix owners calling the Conventional Method but none the less when they’re talking about butter cakes they’re the same thing in terms of what you do to butter and sugar to create an airy light cake.

So what happens and why.

For Conventional method (i.e. stand mixers, hand mixers or spatulas): Typically you start with room temperature butter. (NOTE: You can start off with cold butter, but it just takes longer to achieve your end result because you’ll need to get the paddles on your mixer to beat it until it’s the right texture. To help get your butter to room temperature faster try grating it or slicing it thinly before adding it to your mixing bowl). Your mixer won't have to work as hard if your butter is at room temperature.

For the Thermomix Method: I always start with cold butter. The blades on the Thermomix are chopping and move so quickly that if you were to start with room temp butter, it would be way too soft ½ way through your cake making procedure. Starting with cold butter gives you the best results because not only is the Thermomix beating the butter but it’s chopping it as well.

Right, what does creamed butter look like for conventional method?

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How do you get that!

The action of whipping or beating butter will cause bubbles to be captured in the mix, but when you add sugar crystals, they add more. As they travel through the butter, they leave a trail of air pockets behind them. These air pockets create a light crumb in your cakes. If the butter is too soft, the air pockets rise to the surface too quickly, and the base of the cake will end up heavy and gluey. I prefer to use store bought caster sugar for this rather than mill my castor sugar in the Thermomix. Of course, it’s just personal choice but make sure you don’t mill it too fine because you’ll end up with fewer bubbles.

Well yes, you can, if you cream too long, the butter will warm and end up too soft, and you’ll lose all those lovely air bubbles you created. Once again the end result will be a heavy tight crumbed cake with a gluey base or gluey ribbons through the cake.

I see a lot of images on the net where cakes look like this, and I’m sure people don’t even know they have done something wrong. Trust me, it’s in the method.

It’s worth mentioning here what ‘room temperature butter’ is. Room temp is around 20°c, but you certainly don't want your butter that warm, it’s just what we call it. Weird I know. What you're looking for is to be able to push your finger into the surface of the butter to create a very slight dint. If your finger bounces off the butter, then it’s ok for the Thermomix (keep reading for the Thermomix instruction) but too cold for a normal beater, but if your finger goes right in like margarine, then it’s too soft.

Bec's Table Cooking School Page 12 Bake Club Term 1 Week 2 2019

If you’re using a stand mixer or similar and you’ve not had time to bring your butter to room temperature (because you want to make those cookies right now!!!!) then grab a grater and grate the butter. Or, f you don’t want to dirty your grater, just slice it really thin and leave it on the chopping board for 5 - 10 minutes. These methods work brilliantly for bringing your butter to the right temp for conventional equipment. Never be tempted to heat it (step AWAY from the microwave!) as this changes the molecular structure of the butter and separates the fats from the buttermilk. That’s not a good thing for most bakes and brings us back to that heavy, gluey base.

Conventional Creaming Method

Weigh your butter and sugar into your mixing bowl and beat with a paddle or silicone spatula until your mix is light and fluffy. Scrape down the sides in between, making sure there’s no butter stuck to the bottom of your bowl, and repeat until it looks like the photo I’ve shared above.

Thermomix Creaming Method

I find it is better If your butter has come straight out of the fridge. Cut it into smallish cubes (I always try to respect the blades, making them work too hard unnecessarily will shorten their life) and weigh them into the TM bowl. Beat the butter for around 10 seconds on speed 4 before adding the sugar. Add the sugar into your mixing bowl and beat for at least 10 seconds on speed 4 before inserting the butterfly. Make sure you scrape down the sides and most importantly check the base of your bowl. On occasion, butter can get stuck down there too. This, of course, will depend on how cold your butter is but you don’t want the sugar to have dissolved through the mix before the air pockets have been made.

I have my fridge set to very cold in the cooking school to compensate for the door being opened all the time, and it has taken me 30 sec on occasion to be able to add my butterfly. So what I'm saying is your butterfly will not be able to move if your butter is very cold.

Once you have the butter just soft enough for the butterfly to move, that’s the perfect texture to go ahead with the rest of the recipe. If the next step is to add eggs to your recipe (which it usually is with a conventional butter cake), then I prefer to slightly under-cream. You don’t have to get the mix super light and fluffy at this stage because you’re going to whip more when you add the eggs. Remember in the video I shared last week what the texture looked like. Here I’ll give you a reminder of just that bit.

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Whipping too much at the start can cause you to over cream in the Thermomix. Don’t panic though if you think this is sounding harder than it is, once you’ve got this method down you’ll never drag out your stand mixer again. The Thermomix is so much faster for cake making.

I think that’s probably enough pre-reading learning at this level for this week, I hope you’ve learned a lot and feel encouraged to apply that to some of these techniques in the recipes to follow. More tips and tricks will be shared with each individual recipe, so you can rest assured I will be there holding your hand as you try them out!

What we covered this week:

The difference between baking powder and bicarb

Why does bicarb need an acid

What is creaming and how should it be done conventionally and Thermomix methods

What is room temp

How to get the most rise from your butter cakes

What are the main things that create lift in a butter cake

Oven temperature

Bec's Table Cooking School Page 14 Bake Club Term 1 Week 2 2019

Bec’s Chocolate Fudge Brownies

This is the most downloaded recipe I have on my website. I’ve written some extra tips for you so have a read and give them a try.

Ingredients

200 gm chocolate (We use 811 Callebaut Dark chocolate callets for this) 200 gm butter 3 eggs 115 gm plain flour 30 gm cocoa 220 gm caster sugar 250 gm white chocolate callets or cut chocolate into smallish chunks

Yield

This recipe makes 12 decent sized brownies (all depends on what size you cut them though).

We used

23 x 23 cm square USA cake tin ours are silver in colour, but the closest we can get in Australia now are these. No need to grease this USA pan if you leave them to cool completely before removing. If you’d like to remove the brownies before they cool just use a sheet of baking paper long enough to hang over two sides to use as handles.

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Thermomix Method

Set oven to 170 C

1. Chop white chocolate into chunks about the size of a garden pea and set aside. I prefer to do this by hand if I don’t have Callebaut Callets. Chopping by hand gets them all the size you want. (We use white Velvet Callebaut callets here, without having to chop. Velvet is a creamier, not-so-sweet vanilla flavoured white chocolate) 2. Add the dark chocolate and butter to the TM bowl and melt 4 minutes / 50°C / speed 1, MC removed. Scrape down the sides of the bowl and repeat. (4 minutes / 50°C / speed 1) Or you can use the microwave. Be careful in the microwave you don’t want to burn the chocolate: 5 x 30-sec bursts, stirring in between, should do the trick 3. Add in the sugar and combine for 5 seconds/speed 5. 4. Add in the eggs and mix through 5 seconds/speed 5. Pop the MC in so it doesn't flick out, we need to use this speed to help emulsify. 5. Add the dry ingredients to the TM bowl and mix again on 5 seconds/Speed 5 6. Add the chopped white chocolate or callets, set to reverse speed 5 seconds/Speed 4 or until mixed through 7. Pour into tins and bake until just cooked temp probe 85°c Start checking at 25 - 30 minutes but it may take a little longer.

* See tips on how to know when it's cooked.

Conventional Method

1. Set oven to 170 C 2. Chop white chocolate into bite-size chunks and set aside (use a knife to get even little chunks, or if you're using Callebaut Callets - we used Velvet - you can just leave them as they are. They taste amazing and are the perfect size for chunks). 3. Melt the chocolate and butter 60°c over a double boiler or in the microwave. Be careful in the microwave you don’t want to burn the chocolate: 5 x 30-sec bursts, stirring in between, should do the trick. 4. Add sugar and stir to combine 5. Remove from the heat and add eggs, mix through with a whisk 6. Add dry ingredients and mix until fully incorporated. 7. And finally, add the chopped white chocolate and fold through 8. Pour into tins and bake until just cooked (temp probe 85°c) Start checking at 25 - 30 minutes but it may take a little longer. 9. Slice will seem very soft in the centre, but it will set once cool.

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*See tips on how to know when it's cooked.

Bec’s Recipe Tips

Brownies are cooked through when their temperature reaches 85°c - 87°c (see information on cooking with a temperature probe in this week’s introductory notes)

Don’t put these brownies in the fridge. They will be best stored in a container in the pantry for 4 to 5 days. The cold air in the fridge will crystallise the sugars creating an undesirable texture which is the case with most fudgy type recipes. ·

The centre will be quite gooey, but when the temperature reaches 85°c, it’s done. I know it seems very soft in the centre when it hits 85°c - 87°c but once cooled this will set.

Remember chocolate, sugar and butter will become firmer at room temperature.

You can remove the white chocolate chips and add walnuts or any sort of nut really. Don’t use the same quantity by weight because the weights will vary quite a bit between chocolate and nuts. To this size recipe, I’d just add around a cup of walnuts.

Most nuts taste better after they’ve been toasted. Did you know chocolate coated almonds have a toasted nut inside (OMG they’re my kryptonite!!).

Bec's Table Cooking School Page 17 Bake Club Term 1 Week 2 2019

Bec's Monte Carlo Biscuits

Ingredients list

For The Biscuits:

10g baking powder 240g plain flour 50g coconut 180g butter 90g brown sugar egg 1 tsp vanilla extract

For The Filling:

1/4 cup raspberry jam (or other jam) 60 g butter 125 g icing sugar ½ tsp vanilla extract

Yield:

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This makes 20 - 25 full double sided biscuits depending on what size you roll the balls

Thermomix Method

For the biscuits:

1. Preheat oven to 180°c 2. Line two trays with baking paper. 3. Weigh the flour, baking powder and coconut into the TM bowl, mix on reverse 3 seconds/Speed 3 then set aside 4. Weigh the butter and sugar into TM bowl and cream for 30 seconds speed 3-4 5. With the blades still running, add the egg and vanilla through the hole in the lid and continue mixing for 30 seconds/Speed 3-4. Add the flour mixture back into the TM bowl and mix on Reverse, 3 seconds/Speed 6, scrape down the sides and bring the mix up from the bottom. Mix again for another 3 seconds/Speed 6. 6. Roll teaspoonfuls of the mixture into balls and place trays lines with baking paper. 7. Bake for 10-15 minutes or until lightly golden-brown. 8. Remove from oven and leave on the trays for 5 minutes. 9. Place onto a wire rack to cool completely.

For the butter Cream: Thermomix Method

1. Add the butter, icing sugar and vanilla to the TM bowl and mix 20 seconds/Speed 4 with the MC in place 2. Using a tsp place some jam onto the middle of half of the cookies. 3. Then using another tsp place some buttercream to the other halves. 4. Gently press one of each side together to join. 5. Store in an airtight container.

For the biscuits: Conventional Method

1. Preheat oven to 180°c 2. Line two trays with baking paper. 3. Mix the flour, baking powder and coconut together in a bowl and set aside. 4. Cream the butter and sugar until well combined. 5. Add the egg and vanilla and beat well. 6. Add the flour mix and mix well to combine 7. Roll teaspoonfuls of the mixture into balls and place on baking paper lined trays. 8. Bake in the oven for 10-15 minutes or until lightly golden-brown. 9. Remove from oven and leave on the trays for 5 minutes. 10. Place onto a wire rack to cool completely.

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For the buttercream: Conventional Method

1. Beat the butter until creamy then add the icing sugar and beat 2. Add the vanilla extract and beat to combine. 3. Using a tsp place some jam onto the middle of half of the cookies. 4. Then using another tsp place some buttercream to the other halves. 5. Gently press one of each side together to join. 6. Store in an airtight container.

Bec’s Tips

When making these cookies, you want them cold when they go into the oven. This will prevent them from spreading. So if your dough is warm when you’ve finished shaping them, pop them in the fridge and let the butter in them firm up before placing them on a tray and baking them off. Don’t put too much jam and buttercream on the inside of the cookies or they’ll not stay together.

Bec's Table Cooking School Page 20 Bake Club Term 1 Week 2 2019

Bec's Pear and Almond Crumble Cake

Ingredients

For The Cake

220 g self-raising flour 200 g butter (cold and cubed) 150 g caster sugar 1 tsp vanilla 1 tsp almond extract (optional: but you could add up to 2 tsp if you really like it) 3 whole eggs 80 g sour Cream

For The Crumble Topping

2 pears cut into cubes 60 g butter 60 g brown sugar 60 g plain flour 1 tsp cinnamon 70 g almond flakes, slivers or chopped almonds (I used almond slivers this time)

Bec's Table Cooking School Page 21 Bake Club Term 1 Week 2 2019

Yield:

You’ll get a 9” cake fr

We used

USA mini loaf pan so we could bake it off faster in our meeting, but this can, of course, be made in a 9“ cake pan. If you’d like to make them in smaller portions like we did you’ll just have to keep an eye on them as to know when they’re cooked.

Thermomix Method

1. Preheat the oven to 180°c (170°c fan) 2. Prepare a 20 cm springform tin (if you have a good quality non-stick pan like a USA pan just put a disc of baking paper on the base but if you don’t just line and grease your tin to make it non-stick). 3. First: sift the flour. Weigh the flour into the TM bowl and with the MC in place, sift 3 seconds/Speed 5 for 3. Set aside for the Cake later

For the Cake

1. Without cleaning the bowl 2. Creaming: Weigh the butter, sugar, vanilla and almond extract into the TM bowl and cream 20 seconds/ Speed 4 3. Scrape down the sides of the bowl and lift the creamed butter and sugar off the base with a spatula. 4. Add the butterfly and continue on speed 20 seconds/Speed 3.5. (Sometimes when your butter is particularly cold you’ll find it sticks to the base of the TM preventing it from mixing in well.) 5. Add the eggs in one at a time: Turn your TM onto speed 3 and drop the eggs in one at a time leaving 6 seconds or so between each addition. 6. Add ½ the flour through the hole in the lid and mix to combine on 3 seconds/Speed 2 7. Add the sour cream and mix to combine on 3 seconds/Speed 2. 8. Add in the remainder of the flour and mix to combine on speed 5 seconds/Speed 3.5 9. Sprinkle the topping on the prepared cake batter and bake for 60 minutes. The time will depend on your oven and the type of tin you’ve chosen.

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Conventional Method

1. Cut the pear into 1-2 cm cubes and set aside. 2. Weigh the butter, brown sugar, flour and cinnamon into the TM bowl and mix together on 5 seconds/Speed 7. 3. Weigh the cubed pear and almonds into the TM bowl and mix on Reverse 3 second/Speed 2 Set mixture aside to sprinkle on the cake later.

1. Preheat the oven to 180°c (170°c fan) 2. Prepare a 20 cm springform tin, if you have a good quality non-stick pan like a USA pan just put a disc of baking paper on the base but if you don’t just line and grease your tin to make it non-stick. 3. Sift the flour and set aside 4. Cream the butter, sugar, vanilla and almond extract it needs to be light and fluffy. 5. Add the eggs in one at a time beating after each addition 6. Add ½ the flour and mix to combine. 7. Add the sour cream and mix to combine. 8. Add in the remainder of the flour and mix to combine 9. Pour the cake mix into the prepared tin and set aside while you make the topping. For the Topping

1. Cut the pear into small cubes 1 – 2 cm is nice and set aside 2. Add the butter, brown sugar, flour and cinnamon to a food processor bowl or use your fingers to rub the butter in to combine. 3. Add the pear and almonds and mix well to combine 4. Sprinkle the topping on the prepared cake batter and bake for 60 minutes. The time will depend on your oven and the type of tin you’ve chosen. Start checking at around 50 minutes.

Bec's Table Cooking School Page 23 Bake Club Term 1 Week 2 2019

Bec’s Tips

Remember: once you’ve creamed your butter and sugar and start adding your eggs, if your mix looks like it’s starting to split add around a tablespoon or so of your weighed out flour to help keep it together. Always check the thermomix base to make sure there’s no butter left on the base. Oven timing will depend on how your oven works and the tin you’ve chosen. Start checking if the cake is cooked at around 50 minutes. Pear skin on or off? It’s up to you, but I tend to leave the skin on unless the fruit skin is particularly thick and leathery.

Bec's Table Cooking School Page 24 Bake Club Term 1 Week 2 2019

Bec's Sour Cream Chocolate Bundt

Comments: I like to use my chocolate glaze over this cake as it really highlights the Bundt tin shape. You can find the recipe for my chocolate glaze here.

Ingredients

200 g sour cream 80 g water 2 tsp vanilla extract 230 g plain flour 95 g unsweetened cocoa powder 1 1/2 tsp baking powder 1 tsp baking soda 1 pinch salt 230 g unsalted butter, softened 300 g brown sugar 3 large eggs

We used:

USA cupcake pan (no liners) you’ll get around 15 -16 depending on how full you fill them.

I usually use a Silikomart Bundt cake mould, but an 8 or 9 “ tin will also work.

Bec's Table Cooking School Page 25 Bake Club Term 1 Week 2 2019

Yield:

1 Bundt cake Or 16 or so cupcakes

We made this cake in cupcake moulds, but I usually make it in a Bundt tin and used the chocolate glaze over it. Chocolate glaze recipe within this eBook

Method

Thermomix Method

1. Preheat oven to 180°c (fan forced). Grease a 2.4L bundt tin with butter or a good quality cooking spray and dust the inside with sifted cocoa, tapping out any excess. Try to get as much cocoa on as you can, this is so delicious it’s there to give extra chocolatey flavour. 2. Weigh the flour, cocoa powder, baking powder, salt and baking soda to the TM bowl and sift with the MC in place 3 seconds/Speed 6. Remove and set aside. 3. Weigh the sour cream, water and vanilla to the TM bowl and mix with the MC in place 5 seconds/Speed 7. Remove and set aside. 4. Weigh the cubed cold butter and brown sugar to the TM bowl and mix on speed 6 until soft. This will depend on how cold your butter is but around 10 seconds if straight from the fridge. 5. Pop in the butterfly and set to speed 3 adding the eggs in through the hole in the lid one at a time, mixing well before the next is added. 6. Once the eggs are incorporated, open the lid, scrape down the sides of the bowl then add half the flour mixture and half the sour cream mixture and mix 5 seconds/Speed 3.5. Repeat with the remaining flour and sour cream mix, scraping down if needed. 7. Transfer the batter to your prepared tin, and tap the tin firmly on the bench top to remove any air bubbles. Place in oven. 8. Start checking for doneness from 45 minutes although it could take around 20 minutes longer. You can do your usual checks until an inserted skewer comes out clean or the centre of the cake has reached a temperature of 85°c. The time will differ depending on how hot your oven is and what size or shape your tin is, especially if you use a silicone mould like mine. 9. Allow to cool in the tin for at least 10 minutes before inverting onto a wire rack to cool completely. You can leave until it's completely cooled before removing if your mould is very intricate.

Bec's Table Cooking School Page 26 Bake Club Term 1 Week 2 2019

Conventional Method

1. Preheat oven to 180°c (fan forced). Grease a 2.4L bundt tin with butter or a good quality cooking spray and dust the inside with sifted cocoa, tapping out any excess. Try to get as much on as you can, this is so delicious. 2. Combine sour cream, water and Vanilla Extract in a jug, mix well. 3. Sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside. 4. Using a stand mixer or electric beaters, cream butter and sugar for 5 minutes or so until pale and creamy. 5. Add the eggs one at a time, mixing well between each addition 6. Add half the flour mixture to butter mixture, mix well then add half the sour cream mixture, mixing in between repeat with remaining mixture and mix until well combined. 7. Transfer the batter to your prepared tin, and tap the tin firmly on the bench top to remove any air bubbles. 8. Start checking for doneness from 45 minutes although it could take around 20 minutes longer. You can do your usual checks, until an inserted skewer comes out clean or the centre of the cake has reached a temperature of 85°c. The time will differ depending on how hot your oven is and what size or shape your tin is, especially if you use a silicone mould like mine. 9. Allow to cool in the tin for at least 10 minutes before inverting onto a wire rack to cool completely. You can leave until it's completely cooled before removing if your mould is very intricate.

Bec’s Tips:

Wait for your cake to cool to room temp before adding the glaze.

At Tuesday night Bake Club I wanted to show the girls how to pour the glaze over the cake. The cake was still warm, knowing it wasn't a great idea because the cake is so tender. One of the girls suggested I take a photo I wish I had now. It pretty much just cracked open, so wait until it is at room temp if you want it to look pretty. ;-)

Bec's Table Cooking School Page 27 Bake Club Term 1 Week 2 2019

Waht happens if your mix curdles

Tips on Creaming

Bec's Table Cooking School Page 28 Bake Club Term 1 Week 2 2019

Chocolate Snow Cap Cookies

70 g Plain flour 30 g unsweetened cocoa powder 4 tsp instant espresso 1 tsp baking powder 1/8 tsp salt 40 g unsalted butter 110 g packed light-brown sugar large egg

115 g Good Quality Dark Chocolate, melted and cooled we use Callebaut 811 Up to 1 tablespoon milk soft icing sugar, for coating around ½ a cup

This will make 30 or more cookies depending on size

We used USA Cookie sheets for this. Please use a tray that has no sides or up turn a tray that has sides and use the base. This will help make these cookies as perfect as Leanne's in the picture we’ve shared.

Bec's Table Cooking School Page 29 Bake Club Term 1 Week 2 2019

Method

Thermomix Method

1. Place all the dry ingredients into the TM bowl and sift on 10 seconds/speed 8. Set aside. 2. Add the chocolate into the TM bowl and set to 5 minutes/50 degrees/Speed 1. Then scrape out as much as you can and set aside. 3. Without washing bowl, add the butter and brown sugar and cream until the mix gets light and fluffy (Around 1 minute/Speed 3). 4. Add the egg a bit at a time while the blades are running on speed 3. 5. Blend through the dry mix along with the milk and cooled chocolate for approx 8 seconds/Speed 2. 6. Remove the dough from the bowl and place onto a sheet of cling film. Flatten the dough into a disk or roll into a tube, then wrap in plastic and freeze until firm (about 10 - 15 minutes). 7. Preheat oven to 180°c. Line two baking sheets with baking paper. Shape dough into 1- inch balls. 8. Pour icing sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar really well. It needs to be caked on. 9. Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and the coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Conventional Method

1. In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt and set aside. 2. With an electric mixer, cream butter and brown sugar until light and fluffy. 3. Beat in egg until well combined; 4. Mix in cooled chocolate. 5. With the mixer on low, gradually add flour mixture; beat in milk until just combined. 6. Remove the dough from the bowl and place onto a sheet of cling film. Flatten the dough into a disk or roll into a tube; wrap in plastic, and freeze until firm (about 10 - 15 minutes). 7. Preheat oven to 180°c. Line two baking sheets with baking paper. Shape dough into 1- inch balls. Pour icing sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar really well. It needs to be caked on. 8. Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and the coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Bec's Table Cooking School Page 30 Bake Club Term 1 Week 2 2019

Bec’s Tips

Make sure they are cool before coating them with icing sugar. Soft icing sugar will work better than pure for this recipe. If you don’t apply enough icing sugar, you won’t get the crackle effect.

Bec's Table Cooking School Page 31 Bake Club Term 1 Week 2 2019

Lumberjack Cake

Ingredients

For the Cake

2 medium apples cut into small cubes 185 gm dates dried 5 gm bicarb soda 250 gm boiling water 125 gm butter 250 gm sugar large egg

5 gm vanilla 330 gm plain flour 2 gm salt For the Topping

125 gm soft brown sugar 60 gm butter 85 gm milk 60 gm shredded coconut

Bec's Table Cooking School Page 32 Bake Club Term 1 Week 2 2019

Yield:

1 9” lumberjack cake or 12 muffins (using muffin liners)

What we used:

This cake can be made in a 9” tin although you will have to line it even if it’s a USA pan. The caramel from the topping is likely to stick to anything if you’re not careful. In our meeting, we chose to use muffin cases. They’re quicker to bake off and less mess for the topping. They went down a treat!

Method

Thermomix Method

1. Line the base and sides of a tin. Preheat oven 180 C 2. Put a kettle of water on to boil. Peel, core and cut the apple into small pieces and place into a bowl. Chop dates (I like to do this by hand just in case there are any pits left in, they’re easily removed at this stage) and mix with the apples and bicarb of soda. Pour the boiling water over the top and leave to cool until lukewarm. Set aside. 3. Weigh the butter and sugar into the TM Bowl and mix 10 seconds/Speed 5 for then scrape down the sides. 4. Add the butterfly and mix 5 seconds/Speed 3.5. 5. Set the blades running on speed 3 and drop the egg in mixing well. 6. Set the blades on reverse speed + 3 then add 1/2 the flour and salt let it mix for 3 - 4 seconds. Add 1/2 the soaked fruit, and liquid mix then repeat with the flour and remainder of the fruit mix. 7. Bake Until 85°c then remove the cake and add the topping (see notes under topping).

Thermomix for the Topping

1. Weigh the butter into the TM bowl and set to 60°c speed 2 for 3 minutes. 2. Weigh the remainder of the ingredients into the TM bowl and mix on Reverse 5 seconds/speed 3. 3. After the top of the cake has set and just starting to show signs of browning remove the cake from the oven and spread over the topping. 4. Return to the oven and bake for a further 15 mins or until the topping is golden brown.

Bec's Table Cooking School Page 33 Bake Club Term 1 Week 2 2019

Conventional Method

For The Cake

1. Line the base and sides of a tin. Preheat oven 180 C 2. Put a kettle of water on to boil. Peel, core and cut the apple into small pieces and place into a bowl. Chop dates (I like to do this by hand just in case there are any pits left in, they’re easily removed at this stage) and mix with the apples and bicarb of soda. Pour the boiling water over the top and leave to cool until lukewarm. Set aside. 3. Cream the butter and sugar until light and fluffy. Add egg and beat well. 4. Sift or distribute ⅓ of the flour over the creamed mixture along with a 1/3rd of the soaked apples and dates and liquid beat to combine then repeat until all ingredients are incorporated. 5. Bake Until 85°c then remove the cake and add the topping (see notes under topping).

For The Topping

1. Mix the sugar with butter, milk and coconut in a saucepan. 2. Stir until melted over a low heat then spread over the cooked cake. 3. Bake for a further 15 mins or until the topping is golden brown.

Bec’s Recipe Tips

I like to see chunks of apple in this cake, they give a soft juicy texture. So, I cube mine between ¾ cm to 1cm but if you don’t like that you can cut them smaller. If my apples aren't old and/or have a tough skin, I just wash and cube my apples not bothering to peel them. It’s up to you, most people wouldn't be able to tell the difference. When I chop my dates I just cut them in half, this also picks up any pips that may have been left behind. You can chop them up more finely as per the apple, it’s all personal choice. You could do this whole recipe in the Thermomix, but really it’s just as easy to start by boiling the jug to get the first part out of the way in a bowl while you get on with the rest.

Bec's Table Cooking School Page 34 Bake Club Term 1 Week 2 2019

Plum & Almond Crumble Slice

Comments

This is a buttery traybake, full of new-season fruit and spice.

Ingredients

250 g butter (this must be cold, straight from the fridge) 225 g caster sugar 300 g ground almonds 140 g plain flour, plus 25g extra 2 eggs 1 tsp cinnamon 1 tsp baking powder 4 approx 4 plums, stoned and cut into sixths 50 g flaked almonds

Yield:

Makes around 6 long slices depending on the size of your tin and how you want to portion.

Bec's Table Cooking School Page 35 Bake Club Term 1 Week 2 2019

We used:

We made this in a USA Biscotti tin The USA Pan Biscotti Pan measures a full 12 x 5.5 x 2 inches so you if you don’t have a long thin tin like this just adjust the recipe to make for the size tin you have. Square or round would also work you’d be looking at about 23 cm in round?. I can't seem to find the USA biscotti pan at any supplier in Australia at the moment, but you can find a good range of great bakeware here.

Conventional Method (using a standard food processor)

1. Heat oven to 160°c fan, or 180°c no fan. 2. Butter and line a 20 x 30cm baking tin with baking paper. Cut out a sheet of baking paper, allowing an overhang at each long side. Use the overhang to lift slice from the pan in one piece. 3. Put the butter, sugar and ground almonds into a food processor, then pulse until the mixture resembles very rough breadcrumbs. 4. Spoon out half the mix into a bowl and set aside. 5. Add 140g flour into the mix in the processor and whizz until it just forms a dough. Tip into the tin and press down with the back of a spoon. Bake for 15-20 mins until golden. Leave to cool for 10 mins. 6. To make the filling, put the remaining butter, sugar, almond mix back into the processor, saving a few tbsp for the topping (DON’T FORGET TO SET THIS ASIDE). 7. Add the eggs, the 25g flour, cinnamon and baking powder and whizz to a soft batter. Spread over the base. 8. Top with the plum pieces and a little extra caster sugar and cinnamon. Bake for 20 mins. 9. Remove from the oven and sprinkle with the remaining crumble mix and flaked almonds. Cook for another 20 mins or until golden. Leave to cool in the tin before slicing.

Bec's Table Cooking School Page 36 Bake Club Term 1 Week 2 2019

Method Thermomix

1. Heat oven to 160°c fan or 180°c no fan. 2. Butter and line a 20 x 30cm baking tin with baking paper. Cut out a sheet of baking paper, allowing an overhang at each long side. Use the overhang to lift slice from the pan in one piece. 3. Weigh the butter, sugar and ground almonds into the TM bowl and with the MC in place mix 5 seconds/Speed 6. 4. Remove the contents from the bowl into a standard kitchen bowl (so you can see what you’ve got) then tip back ½ of this mix back into the TM bowl. Weigh the 140 g of flour into the TM bowl and mix on speed 6 for a further 5 seconds 5. Tip the mix from the TM bowl into the prepared tin and press down with the back of a spoon. Bake for 15-20 mins until golden. Leave to cool for 10 mins. 6. In the meantime make the filling. Weigh the remaining butter/sugar almond mix back into the TM bowl, saving a few tbsp for the topping. 7. Weigh in the eggs, the 25g flour, cinnamon and baking powder and whizz to a soft batter (10 seconds/Speed 6) then spread over the base. 8. Top with the plum pieces and a little extra caster sugar and cinnamon. Bake for 20 mins 9. Then remove, sprinkle with the remaining crumble mix and flaked almonds. Cook for another 20 mins or until golden. Leave to cool in the tin before slicing.

Bec’s tips

Plums: It depends on size, how thin you cut them and how you arrange them as to how many you’ll need. We found 4 was good. Once you’ve made this recipe once you’ll find it easy the next time. I know it looks complicated, but it really isn’t.

We tested a second method for step 5 at Bake Club:

Rather than baking it for 20 minutes then remove to add the crumble mix and almonds we just added the two steps together

By just topping with plum slices adding the caster sugar and cinnamon, then add the crumble and flaked almonds in step 6 and baking for around 40 minutes.

This seemed to work fine as well, but you may need to keep an eye out on it on the baking time if you’d like to add these two steps together as we did.

Bec's Table Cooking School Page 37 Bake Club Term 1 Week 2 2019

Bec's Chocolate Mirror Glaze

Ingredients

50 gm water 250 gm cream 360 gm caster sugar 120 gm cocoa 14 gm gelatine sheets soaked Extra water may be needed to loosen up the gelatin, check the consistency once it has cooled)

Yield:

Around 800 ml enough to easily cover two whole 9" cakes

Thermomix Method

1. First, add the gelatine to a bowl or jug of cool tap water and allow it to *bloom. 2. Put the 50 gm's of water, the cream and caster sugar into the Thermomix bowl mix 5 seconds/Speed 5 to combine. Then heat for 5 minutes/100°c/Speed 2. 3. Add cocoa and mix 5 seconds/Speed 10. Continue heating 2 minutes/100°c/Speed 1. 4. Allow to cool to 70°c before adding the soaked gelatine and mixing on 10 seconds/Speed 3. 5. Allow the glaze to cool to 30 C before coating, or it will be too thin to cover.

Bec's Table Cooking School Page 38 Bake Club Term 1 Week 2 2019

Conventional Method

1. First, add the gelatin to a bowl or jug of cool tap water and allow it to bloom. 2. Bring the 50 gm water, cream and caster sugar to the boil 3. Add the cocoa and bring to the boil stirring constantly 4. Allow to cool slightly before adding the soaked gelatine and the remaining water 5. Continue to stir through until the gelatine has dissolved 6. Allow the glaze to cool to 30°c before coating

You can put any text here

Bec's Table Cooking School Page 39 Bake Club Term 1 Week 2 2019

Bec’s Tips

Make sure you have enough glaze to pour over your cake easily. When you’re working with small quantities, it will be difficult to cover without leaving streaks. It will last in the freezer for months bring it back to room temp then give it a short burst in the microwave to warm it enough for pouring. If you have lots of bubbles on the surface, running the glaze through a sieve will remove them. After use, the glaze can be sieved to remove any cake bits and stored in the freezer until you need it next. Don’t push the glaze through the sieve just let it fall through or you’ll be pushing crumbs through as well which would contaminate the smooth surface you’re trying to achieve next time. If your glaze runs off your cake without leaving a thick glossy coat: Was the cake or glaze warm? This will cause the gel to melt. If they were both cool, then you need to reduce the liquid in the glaze. You can do this by reducing gently, but do not boil. You will have to set it at around 70°c or less and slowly reduce, or you’ll have to add more gelatin to thicken it again. Read below to find out more about gelatin. Allowing Gelatin to Bloom means to allow it to soak in cool water from the tap (or any other liquid for that matter) before adding to the recipe. This allows the gelatin to dissolve evenly for your final recipe. Don’t boil things made with gelatin. Boiling gelatin will lose its efficacy. Gelatin will not set any further after twenty-four hours. Although if you leave jelly in the fridge long enough, you will notice that the gelatin dries out and becomes rubbery. This is the water driving off rather than the gelatin becoming stronger. Gelatin is graded by “bloom’, which is a measure of the stiffness and strength of the gelatin. (Developed by a Mr. Bloom.) Knox gelatin is 225 bloom, sheet gelatin (gold) is 200 bloom. With sheet gelatin, I like to write my recipes in grams rather than how many sheets. Because there are many different producers of sheet gelatin, various brands will vary in strength and size. Use what’s recommended by the recipe or if the recipe doesn't state what brand they’ve chosen read your package, as the manufacturer best to advise on the correct usage of their particular gelatin.

Bec's Table Cooking School Page 40 Bake Club Term 1 Week 2 2019

Gelatine Equivalents

· 1 teaspoon Gelatine Powder = 3.3gm

· 1 Gold Leaf = 2.2gm

· 1 Titanium Leaf = 5gm

Want to know more here’s an article on my site.

Or if you want to find out even more here's a great video from an American chef he obviously uses a different brand of gelatin than me but you’ll get the picture from what he’s talking about.

Bec's Table Cooking School Page 41 Bake Club Term 1 Week 2 2019

Fig And Walnut Slice

Comments

The pastry base and top are easier to handle if kept chilled.

Ingredients

For the pastry base and top

200 g butter, softened 140 g caster sugar 1 tsp vanilla essence 250 g plain flour 1 tbsp pure icing sugar, to serve (Dusting)

Fig and walnut spread

300 g packet dried figs 80 g walnuts 1.5 Tbs honey 1 tsp (*scant) ground cinnamon

Yield: 9 – 12 slices or squares depending on your tin and requirements

We used: a 7 inch Square on Monday Morning Bake Club.

Bec's Table Cooking School Page 42 Bake Club Term 1 Week 2 2019

Thermomix Method

1. Preheat oven to 170°C. Grease a 3cm-deep, 18cm x 28cm (base) slab pan and line with baking paper (see note). 2. Weigh the butter, sugar, vanilla essence and flour and mix on speed 6 for 15 seconds. Using hands, bring the mixture together to form a ball. Divide in half. Press one half of mixture into prepared pan. 3. Make the fig and walnut paste: weigh the figs, walnuts, honey and cinnamon into your TM bowl process on speed 8 for 20 seconds or more if you’ve used large firm figs. Process to a fine paste. 4. Spread fig mixture over base. Roll out remaining flour mixture until large enough to cover filling. Place over filling (if it breaks a little, press it back together). 5. Bake for 20 to 25 minutes or until light golden. Stand in pan for 15 minutes. Lift onto a wire rack. Cut into pieces

Conventional Method

1. Preheat oven to 170°C. Grease a 3cm-deep, 18cm x 28cm (base) slab pan and line with baking paper (see note). 2. Make fig and walnut spread: Place figs, walnuts, honey and cinnamon in a small food processor. Process to a fine paste. 3. Using an electric mixer, beat butter, sugar and vanilla essence for 1 to 2 minutes or until pale and creamy. Using a wooden spoon, stir in flour. Using hands, bring the mixture together to form a ball. Divide in half. Press one half of mixture into prepared pan. 4. Spread fig mixture over base. Roll out remaining flour mixture until large enough to cover filling. Place over filling (if it breaks a little, press it back together). 5. Bake for 20 to 25 minutes or until light golden. Stand in pan for 15 minutes. Lift onto a wire rack. Cut into pieces while still warm. Allow to cool. Dust with icing sugar. Serve. 6. While still warm. Allow to cool. Dust with icing sugar. Serve.

Bec’s Recipe Tips

Lining a slab pan: Lightly grease the base and sides of a slab pan, paying particular attention to the two short ends. Cut out a sheet of baking paper, allowing an overhang at each long side. Use the overhang to lift slice from the pan in one piece. *Scant means just under

Bec's Table Cooking School Page 43 Bake Club Term 1 Week 2 2019

Everten.com.au used to sell USA pans if you look at their site this is exactly what we use in the school. If you go to the site you’ll see everything is out of stock. I think they’ve decided to remove it from their shelves. If we all click this link like crazy maybe they’ll get it back? ;-)

Wouldn't that be cool!

Bec's Table Cooking School Page 44