Hello, my name is Emily, I’m 20 and I am deeply and utterly in love with baking and everything to do with it. I’m currently in my second year of studying at The National Bakery School in London, England, under the course name of Bakery Technology Management, to which is a dream come true, I get to do what I love and then get a degree for it (how cool is that?!) I love the fact that I live in London as there are baking delights to be found around every corner so there are always new places to visit and try amazing and delicious treats. I have been baking since a young age, which was always and still is done with my Nana to which we can bake up a tasty storm. As well as baking, I also am a collector of baking books to which I currently have 97 books and it is always rising.
When I am baking I always like to be adventurous and try new and wonderful bakes, but my favourite thing to make would be my Lemon and White Chocolate Layered cake, which is also deeply loved by my family and I am always asked to make it for family gatherings. It is easy to make and just consists of three lemon sponge cake layers alternating with white chocolate butter-cream, topped off with another layer of the white chocolate butter-cream, finished with spun homemade lemon curd, so simple yet so delicious!!
I think my main inspirations when baking; tend to be found in any new baking books which I get in my hands. I love to see amazing and pretty pictures of bakes which then sparks my fire to go and create my own version of it. I also favour a lot to Pinterest because who doesn’t get a lot of ideas from there?! It’s such a good base to find new and current baking trends and get amazing ideas, as well helping me find recipes with any ingredients I have lying around my flat. As well as them, being at the National Bakery School I find that my fellow students inspire me with bakes, as we all have different and various baking ideas when baking in our practical lessons to which we all try and enjoy together.
- 250g Butter (unsalted)
- 250g Dark chocolate
- 250g Golden caster sugar
- 250g Self-raising white flour
- 3 Eggs
- 250g Pureed Beetroot
- Preheat oven to 170*C (150*C fan, gas mark 3) lightly grease and line a 20cm x 30cm x 2 cm baking tin.
- Add the butter and chocolate into a heatproof bowl (I use a Pyrex bowl) and place on the top of a saucepan filled with simmering water on the hob. Gradually combine the butter and chocolate together (which should only take a few minutes)
- In another bowl whisk together the caster sugar and eggs together until they become smooth and creamy, add the chocolate and stir until well combined, sift in the flour and fold with the pureed beetroot.
- Pour into the greased tin and bake for 20-25 minutes, until a knife or skewer comes out with a few moist crumbs coming out with it.
- Remove from the oven and stand the tray on a cooling wire until the brownies cool, cut into squares and enjoy to your heart’s content!