Baking Mad were kind enough to send this baking mad blogger a box of goodies to use in order to try out their website. The website is supported by Allinson flour, Billington’s sugar and Nielsen Massey.
The website is really easy to navigate. You can create your own profile and store recipes you like in a online recipe book – really handy when you need them quickly. There’s also a baking mode to the website which takes you through the recipe step-by-step telling you which ingredients you need, quantities and when, a feature I really liked.
With a brand new Bundt tin to try out and the ambition to bake some bread I logged onto the Baking Mad website and got searching for recipes.
With my Bundt cake recipe ready, I got to work measuring out all my ingredients.
The recipe was really easy to follow and actually a heck of a lot easier to make than I was anticipating! I added a little espresso powder to mine to make it a coffee Bundt and excluded the lemon zest as I didn’t have any lemons in.
And I was really happy with how it turned out!
Next up I tried my hand at some feta and sundried tomato bread – something I’m usually pretty rubbish at seeing as I have no arm strength what so ever! Luckily this recipe doesn’t knead (sorry…) the usually pushing and pulling of conventional bread.
I added in some olives that were lurking in the fridge too.
Looks pretty tasty right? Well it was, plus being a no-knead recipe it made me a lot happier about making bread!
I’ve got my eye on the Rocky Road Cake for my next bake, although without the need for an oven you can’t really call it a bake! One feature of the website I really like is that it gives you an idea of what ingredients you can use that are seasonal, for example with rhubarb being in season at the moment it would be a great chance to make these yummy looking Rhubarb Crumble Slices.
If you’re a baking novice or just interested in how ingredients work, and react with each other the Baking Mad website also has a great section on different ingredients, from flours to sugars to the many different essences you can use, there’s a wealth of knowledge.
Next time you’re baking make sure you check out Baking Mad, I have a feeling my online recipe book is going to be bursting at the seams!