If you like brownies then you’ll love Rachel’s recipe for Blondies, made with white chocolate and peanut butter. Rachel will be investigating the cupcake phenomenon – straight out of Sex And The City, New York style frosted cupcakes have taken the UK by storm. And the cookery school students learn how to make classic lemon tarts. With Rachel’s foolproof tips on blind baking, there won’t be a soggy base in sight.
Rachel will be showing us the recipe for the Walnut cake that she served at her wedding. It’s got a vanilla buttercream filling and is covered in an indulgent American frosting that’s great for a special occasion. Rachel meets Isidora Popovic who has turned a college art project into an award-winning baking business. And the cookery school students are making cookies. This quick and versatile recipe always produces perfect results, whether you like your cookies bursting with cranberries or covered in chocolate
Rachel makes a gorgeous carrot cake decorated with orange cream cheese icing, finished off with delicate candied violets. Rachel meets couture wedding cake maker to the stars – Mich Turner. And the cookery school students learn the essential techniques of bread making. Rachel’s foolproof recipe, using fresh yeast, produces stunning loaves every time.
Rachel’s got a fantastic recipe for a Quiche Lorraine that will ensure you never have soggy pastry again. Rachel meets German ‘Konditormeister’ Falko Burkert and learns how to make a cake on a spit known as a Baumkuchen, or Tree-Cake. And the cookery school students learn how to make perfect meringues. Filled with raspberry cream, they’re deliciously crispy on the outside and gorgeously gooey in the middle.
Rachel shows us her recipe for that French classic Tarte Tatin, with gorgeous caramelised apples. Chef Tom Lewis shows us the secrets of his delicious bread at his bakery in Callandar, Scotland. And the cookery school students will be discovering how to make a brilliantly simple chocolate cake with a yummy chocolate buttercream filling.
Today on Bake, Rachel shows you how to make a gorgeous coconut macaroon tart. And if you follow her method, your shortcrust pastry will turn out perfectly every time. Rachel meets master patissier, Eric Lanlard, to learn the secrets behind his flamboyant creations. He combines traditional French crafts with a contemporary flair to make cakes that look as amazing as they taste. And Rachel teaches her cookery school students a really quick and simple recipe for a classic white soda bread. The dough is so versatile and can be used to make everything from scones to focaccia.
Rachel shows you the recipe for a pissaladiere, a traditional Provencal tart, covered in caramelised onions, anchovies and olives. It has a puff pastry base which I’ll show you how to make from scratch. Rachel visits William Curley, who was crowned Chocolatier of the Year. He gives her a tasting masterclass and she learn the secrets of his award winning specialities. And the cookery school students are making Dutch apple cake, using a batter mix and fresh fruit to create a light sponge with a lovely sugary crust.
Rachel shows you a recipe for an iced orange cake. This is a deliciously, moist and tangy cake and uses freshly squeezed orange juice in the icing. Rachel visits two American bakers who have brought the wholesome, home cooking of the deep south to the UK. They’ll show her how to make an all American apple pie with a twist. And the cookery school students discover how to make a spinach, potato and goat’s cheese tart with a perfect savoury, shortcrust pastry.
Rachel’s got a fantastic recipe for Baklava. It’s made up of divinely sweet layers of filo pastry, with pistachio nuts and almonds. Rachel visits Declan Ryan, an Irish cooking legend. The retired Michelin starred chef started making bread as a hobby ten years ago but his pastime has now grown into a hugely successful artisan bakery. And the cookery school students overcome their fear of rolling a Swiss Roll, with a technique that makes that dessert a breeze.
Rachel shows you how to make a wonderfully fragrant lime yoghurt cake with rosewater and pistachios. Rachel visits French chef and master bread maker, Richard Bertinet, who believes that the best way to make the perfect bread doesn’t involve kneading the dough! The technique might sound unusual but the results are fantastic. And the cookery school students learn how to make the decadent classic, sticky toffee pudding. This guaranteed crowd pleaser features a gorgeous, sweet toffee sauce.
Rachel shows you how to make a gorgeous poppy seed cake. It is incredibly rich and smothered with a vanilla buttercream icing. Rachel meets Michelin starred chef Atul Kochhar, renowned for his masterful use of spices. He takes her on a culinary trip back to his childhood and bakes some sweet treats his mum will be proud of! And Rachel teaches the cookery school students a great recipe for bagels – you may be surprised that they get their dense chewiness from being poached first and then baked.
Rachel shows you the recipe for chocolate and vanilla marble cake which always reminds her of when she was a little girl. Rachel visits an artisan bakery which specialises in award-winning sourdough bread. And the cookery school students are making Lemon Cupcakes – yes, even the boys get to grips with the pretty lemon icing!
Rachel shows you a recipe for wonderfully tasty mini beef pasties which have elements of Mexican empanadas, Indian samosas and classic English pasties all rolled into one. Rachel meets the doyenne of witty and romantic cakes. Peggy Porschen’s creations are the stuff of little girls' fantasies: cascading sugar flowers and layers of cupcakes with old-fashioned sugar roses. And the cookery school students discover how to make gorgeous and simple baked brown sugar custards.
Rachel’s got a fantastic recipe for a deliciously gooey meringue roulade with cherries and rosewaster mascarpone. Rachel visits Matt Jones at his Flour Power bakery and learns the secrets behind his delectable savoury pastries. And Rachel banishes the cookery school students’ memories of horrible heavy scones with her foolproof technique for light sweet ones.
Rachel shows you how to make a wonderfully rich baked cheesecake with blueberries. Rachel visits virtuoso pastry chef Gerhard Jenne who shows her the spellbinding secrets behind his magic cakes! And the cookery school students get to grips with choux pastry to make the ultimate teatime treat – Éclairs.