made to order cakes, delicious desserts, tasty tray bakes and all things sweet, delivered to your door.

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  1. New Logo

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    Cotswold Baking has got a new Logo, loving the new look.logo2015

     

    Thanks to Campbell Aylin design for all the efforts, it was a hassle free and informative proccess to get what I wanted!! http://www.campbellaylin.com/

  2. All about the Chocolate

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    One of my favourite ingredients to bake with Chocolate. The bride showed me a design of a cake she had seen and liked the look of, so I based this cake on that with a few tweeks of my own.

    The cake itself is a Chocolate and Beetroot Fudge cake, filled and enrobed with a dark chocolate ganache, and then wrapped with dark and white modelling chocolate, finished with lots of fresh raspberries.IMG_20151107_123951165_HDR IMG_20151107_123748404 IMG_20151107_123809814

  3. Bit of Gold

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    Lot of hours went into this cake, the flowers are all made using sugar paste. The cake itself was a mango and passion fruit sponge, as the happy couple wanted to have the cake as dessert.

    Loved using the gold leaf to bring some bling into the design, really gave it some glitz.IMG_20150919_143641077_HDR IMG_20150919_143129018 IMG_20150919_143022836_HDR-COLLAGE

  4. Naked Wedding Cake

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    IMG_20150920_142158872Loved the way this cake turned out, 3 tiers of vanilla sponge, home made raspberry preserve, vanilla Italian meringue buttercream, finished with fresh berries and gypsophila. IMG_20150920_142252084IMG_20150920_142153570

  5. Make your own Chocolate Valentine Hearts

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    Spoil you better half this year and make them some chocolate hearts giving you the option to finish them with their favourite sweets.  Go on give it go it’s not that difficult, you get to lick the bowl out when you have finished!!

     

    Ingredients

    500grms Dark Chocolate (min 53% cocoa solids go for 70% if you can)

    500Grms White Chocolate (good quality)

    Selection of sweets and sprinkles (your partners favourites)

    Baking Parchment Silicone ( not baking paper paper)

    Disposable piping bags 2

    Method

    Place your baking parchment on a tray and draw a selection of heart shapes, leave about a 2 to 3 inch gap between each one make them as large or small as you like. Then turn the paper over and make sure you can see the hearts through the paper, these will be your template.

    Chop the chocolate up into small pieces and place into seperate bowls and melt gently over a saucepan of barely simmering water, ( do not have it boiling away, it is best to melt the chocolate slowly and the bowl must not be touching the water) You can turn the heat off once the water is hot enough, gently stir the chocolate every now and then to help it to melt, avoid getting any water into the chocolate.

    Once all the chocolate has melted remove from the saucepan place the bowl on the side and leave to cool stirring the chocolate from time to time so it cools evenly. You need the chocolate to cool to about 32 degrees c for the dark and 30 degrees for the white. ( dont panic about getting the exact temperature you dont need to for this recipe)  To find out if the chocolate is a good temperature to work with every now and then when you stir your chocolate just touch your bottom lip with some of the melted chocolate when it feels cool to your lip you are good to go, if it still feels warm wait a little longer. Now pour some of the chocolate into one of your piping bags ( which ever chocolate you want),, then using scissors snip off the end of the bag creating a small hole, dont cut too big a hole. Then pipe onto the paper with your chocolate tracing over the lines you drew earlier to form your heart shape. Pipe as many as you like and then leave to cool, until they are just set enough to touch with out sticking to your finger. Then using the other flavour chocolate fill your other piping bag and then cut a hole slightly bigger than the first one and then pipe the chocolate into the middle of your hearts filling them up right to the edges, be careful not to over fill you dont want the chocolate to spill over. now whilst the chocolate is still liquid gently tap your tray on the table to help it even out, then place your sweets into the chocolate gently pushing them in and leave to set in a cool place. (Try to avoid putting them in the fridge if you can, unless your kitchen is really warm and that is your only option)  When the hearts have cooled completely you can gently lift them from the paper, and job done. If cooling without using the fridge leave for at least a couple of hours. IMG_20140205_175333

  6. BBC Radio Oxford

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    I went into BBC Radio Oxford on the Kat Orman show in October with three ladies from Adderbury Community Food Market which is held every second Thursday of the month. We had a great time discussing local food and markets.
    You can listen again if you want just click on the link below, there are two clips on the link we are on the second clip.
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  7. Macaron Lessons @ Cotswold Baking

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    Fancy learning how to make the perfect Macaron, then get in touch. I will teach you all there is to know about how to make these amazing little treats.

    Laura, came for a lesson bought for her by a friend. She really enjoyed herself and by the end was piping the perfect Macaron ready for the oven.

    Laura went home with her Macaron all packaged to show off her skill full work to all her friends, and about a week after her lesson she sent me a picture of her first Macaron she had made at home for her baby shower. Laura Macaron

    Hi Paul

    Hope you are well? Just wanted to send you a quick piccie of the first macarons I made at home after your tuition. Thought i’d experiment and made some apple and cinnamon ones for my baby shower the other week, and they went down really well so must have tasted ok! Had 1 left so took a quick photo to show you 🙂
    Thanks again for advise and tips.
    Laura
  8. Wedding Cake at Aynho Park

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    Love it when I get sent a professional picture of one of my cakes, this one was a 3 Tier Lemon sponge cake filled with Lemon Curd and finished with an Italian Meringue Lemon Butter Cream. Thank you Lucy Davenport Wedding Photography for the picture.Lucy_Davenport_Photography_Mistlin_Aynhoe_Park-3391 wedding cake

  9. Thame Food Festival 2014

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    Cotswold Baking will again be at the amazing Thame Food festival this year on Saturday 27th September 2014. Its a great festival for all things food and drink, they operate a park and ride system to get everyone into Thame.

    Enchanted Christmas BITE 2013-41

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