A few lovely loaves and clever cakes!
15 October 2014
Jackie made these delightful bakes in our main picture here for her friends wedding, as a little present for the children at the party - made with our Madeira - how delightful!
I have a little selection of what can be achieved with Wright's Ginger Cake mix - I am just craving Ginger Cake but don't know if is it because it is getting cooler outside or you lovely people sending in recipes using our Ginger Cake Mix? Li Bower tweeted in this beautiful Bundt – confirming “@Wrightsbaking oohhhh my house smells of ginger. nom.nom.nom” I take it that is not a complaint?
Then Tracey presented her "ginger cupcakes with lemon cream cheese topping..Love your mixes".
Jackie Heaton put some chunky chocolate chips into her Ginger cupcakes and as if that wasn't enough - added a little gingerbread man hugging a jelly - I love it!
Still on the Ginger theme, our lovely receptionist – also called Deb – put together a pack of Ginger Cake Mix and some chopped pears that she drained from a tin. Unfortunately, it did not make it in to the office but I have it on very good authority it was “Wright” delicious!
And another brilliant Bundt bake! This time Nikki used our Carrot cake with Borderfields lemon oil to create this delicious looking cake! Thanks so much.
There are quite a few nice Chocolate Fudge cakes to drool over this month! Karen's chocywocky style cakes are amazing and thanks for sharing your secrets with us. The first secret is that they are made with Wright's Chocolate Fudge Cake Mix and the second is her gorgeous ganash which is 3-1 chocolate to double cream - double delicious!
John Holland tweeted us @Wrightsbaking earlier on in the month to share his beautiful Chocolate Fudge Cake saying “Just knocked this one up last night to take to work today.” Then wished us all a happy @ChocolateWeek! Nice bake from a nice bloke!
Thanks Laura for sending in your wonderful weekend bake! It was Laura's "first time using a Bundt tin & your Chocolate Fudge Cake Mix. Really pleased, it was demolished by my two boys & husband when they came back from watching the rugby! Keep up the good work Wright's! With you I can bake when all hope was lost!" Thanks for your lovely message and your lovely cake!
Then we all had a view of Ann's anniversary cake made with our Chocolate Fudge Cake mix - yes Ann - you got it "Wright"!
Steph tweeted us with these tremendously tasty looking Toffee buns saying “A baking day is always a good day! Thank you @Wrightsbaking for making it so easy!” - you are so welcome!
Now the superb Slow Cooker Girls present their slow cooked cakes!
Thanks Dee - the Madeira baked in your slow cooker looks delish! Dee took our "Maderia cake made in slow cooker then made into victoria sponge with lashings of strawberry jam and butter cream thanks Wrights Baking".
Kat Fraser, yes you should be feeling proud! Our Chocolate Fudge Cake made in her slow cooker for her son’s birthday. Kat was “extremely pleased with it” as I am to share it!
Following the huge success of Kat's Chocolate Fudge Cake, fellow slow cooker Dawn Smith has made this one! Well done you superb slow cooker fans from the Slow Cooked Wonders facebook page!
Another really superbly cute cake from the slow cooker – thanks to A-Jay for this one. All Chocolate Fudge mix and Toffee mix pops on the top. There are some “Wright” nice ideas here – thanks again A-Jay!
Nicky popped a Cheese & Onion mix in her slow cooker. Half the dough from the pack was put in her silicone loaf liner with baby spinach and cheddar on top - then the remaining dough was put on the top with some extra cheese! The loaf was placed on low for an hour in her slow cooker to prove and 2 hours on high to bake. Nicky confirmed "the bread had so much flavour it needed nothing on it"!
Other than Mrs. Brennan’s daughter – I don’t know your name darling. I did meet you at The Cake & Bake Show and know you were keen to have a go but did not realise how methodical you were in your baking skills. Starting off by picking up a pack of Peter Sidwell’s Pumpkin mix (no it’s not a tongue twister) mixing it with the water and giving the dough a knead, breaking it into equal sized rolls (easily done on a scale), artistically studded with extra seeds when risen and baked. The best thing of all, they are served with a smile! Well baked!
Thanks so much - Deb the Bread