This Girl Just Wants To Bake Cakes

Going back to work after a holiday is always a bit of a comedown. When Chris asked me if I was looking forward to it, it was a big fat NO and a comment that I just wanted to cook!  First day back and it was so hot.  I was greeted back home with a welcome delivery on the doormat; this month’s baking box.
The Baking Club delivery
Aaron had bought me a subscription to the Baking Club from BakedIn for my birthday last year.  Each month you receive a box with a recipe and all the dry ingredients you need for the recipe all weighed, numbered and bagged up for you to start baking.  You have to add a few ingredients depending on the recipe eg. milk, eggs, butter plus the baking tins.  I have baked delicious chocolate cakes, eclairs, whoopie pies, biscotti, hot cross buns and many more.  Once tried, you can bake again and again.  The great thing is if you don’t like something, you don’t have to buy the ingredients that you might never use again.  I thought that my subscription might finish after 3 months but it continued.  Aaron hadn’t even noticed the money coming out of his bank account!  I had enjoyed receiving the boxes and wanted to continue so took over the subscription in February. Now they have my e-mail address, I receive an e-mail telling me that it is dispatch day and letting me know what ingredients I need to buy.
Chocolate Honeycomb Cake
Almond and Apricot Biscotti

BakedIn was formed from an idea by two work colleagues, Joe and Anna on a car share to work in 2013. After getting a prototype kit together with another friend, and testing on friends and colleagues, they got a start up loan and whilst working, expanded the business.  Further investment in 2015 meant that Joe could quit his job and work in the business full time.  An introduction from one of the shareholders to Michael Roux gave them the opportunity to have their recipes exclusively developed by him.

So on to June’s bake. I had already added the additional ingredients for this month’s box to my shopping order so they were in the fridge waiting to be used; sour cream, unsalted butter and 2 large eggs. I was all prepared on Monday but it was actually too hot to bake. In the end I found some time on Wednesday to try the new bake, cinnamon and pecan loaf.

My box contained the bagged ingredients :

Bag 1 – Pecan nuts

Bag 2 – Caster sugar

Bag 3 – Self raising flour and salt

Bag 4 – Demerara sugar and cinnamon

Bag 5 – Icing sugar

First job was to prepare a 2lb loaf tin with the baking paper provided.  The loaf tin is one of my essential tins; I make a lot of cakes in this tin.  Step 2 was using bag 1;  you are told clearly which bag is needed. I had to chop the pecans and toast them in a small frying pan for 4-5 minutes.  It did state quite clearly that I should be careful not to let them burn.  Let me tell you that you really need to be careful at this stage.  Not too much of a disaster though!

Toasting pecan nuts – be careful
The next three steps, using bag 2 and 3 and ingredients I had to provide, were quite straightforward although it needed gentle mixing.  A separate bowl was needed to mix bag 4 with the toasted pecans.  Step 7 was transferring the mixture to the tin which was a bit different to a normal cake.  Half the cake mixture was put into the tin followed by half the cinnamon and pecan mixture.  This was repeated then I had to swirl round with a knife.  Each recipe has a top tip from Michael Roux; his tip was to swirl the mixture a little more than you think it needs.  This would ensure a good marbling of cinnamon mixture throughout the loaf.  Well I swirled and swirled and had this pretty effect before putting in the oven.
Preparation mixture
Swirled mixture
The actual smell of the cake whilst it was baking was amazing.  It took all my willpower to allow it to cool down and add the icing before cutting in to it.  I have to say that I have enjoyed lots of the bakes and it is so hard to come up with a favourite, but the taste of this with a cup of tea put this in the top three of my favourites.  It might go to the top even.  I belong to the BakedIn Facebook group where we share our pictures and thoughts of the bakes. Every time I saw a new picture of this one come up, I could just taste the flavours again and was so jealous I had already baked mine.  I will bake again!
Cinnamon and pecan loaf out of the oven – very tempted to eat
Cinnamon and pecan loaf

I love my subscription and to some, it may seem pricey:

Yes, you can buy recipe books for £10 and cheaper but you get the dry ingredients so you don’t end up buying banana chips to find you don’t like the recipe and will never use  them again.  I actually bought them again to make the very delicious banoffee cookies again.

Banoffee Cookies

Yes, you can buy cake mixes and again so much cheaper.  Believe me these are different. You don’t just add eggs and water to a mix and it’s ready.  There is a bit more involved which is what any baker would like.

My £7.99 a month gives me so much pleasure that I find it is a worthwhile spend.  I love the excitement of not knowing what is coming through the door.  My anticipation starts when I receive the e-mail that tells me the ingredients I need and I am trying to guess what I will be baking; not got it right yet! I then have to wait for the postman to deliver.  I then am excited before opening, again when I open the box and then I can’t wait until I bake it.  I haven’t had total successes; normally the bakes that require a little more skill are my downfall but I will try them again.

As well as the baking club subscription, Bakedin do sell cake mixes and mug mixes too.  I had not been tempted before but did put an iced cinnamon bun kit in my shopping basket so will review soon! I think if I worked for BakedIn I would have been happy to go back to work!

Leave a Reply

Your email address will not be published. Required fields are marked *