Great British Bake Off

Are you watching the new series of the Great British Bake Off? The country seems to have gone baking mad! And ok, we admit it, here at the Oakeley Arms we’re glued to it too – despite the great big beard debate…..

Anyway, all this talk of baking has got us all excited, because as you know, we love cake. And plenty of it. Our regular customers will know that one of our delicious and tempting little cupcakes is served with every pot of tea or coffee here at the Oakeley Arms (go on, we dare you to try and resist it!). But, if for some awful reason you can’t get down to see us for your fill of cake, then how about using the Great British Bake Off inspiration and baking your own?

No idea where to start? Well lucky for you, here’s our handy guide on how to bake a cupcake, because there’s not many a worse thing than badly made cake. Soggy, flat or stale? Yuck, no thanks. Follow these tips for a perfect rise every time.

• Choose a reliable and well tested recipe, all the better is a family one. One old favourite is to weigh two eggs (raw and still in shells) and then measuring out exactly the same weight of flour, sugar and butter. Mix them all together and it’s as easy as that.
• Don’t over mix the batter or you’re cup cakes will be chewy and not pleasant. Mix until the batter is fluffy and light, and not a moment longer.
• Don’t fill your cake cases too full, or the mixture won’t cook. But don’t be stingy either. About half to two thirds full is about right.
• Put the cases (or alternatively use a good quality, heavy and non-stick pan) on a cold baking tray and place in the middle of the oven, rotating half way through. Only cook one tray at a time, and make sure the oven is heated to the correct temperature as you put the cakes in.
• Keep an eye on them while cooking. Little cakes should take no longer than twenty minutes to cook, but test them with a skewer or toothpick after 15 minutes. If, after inserting into the middle of the cake and holding there for ten seconds, the skewer comes out clean, then they’re done!
• Eat immediately! Sponge cakes are best eaten the same day as they are baked, but if you do have any kind of willpower and insist on keeping some of them until tomorrow, then store in an airtight container.

Get baking, get decorating, and of course, get eating! Enjoy!