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    Twist: Creative Ideas to Reinvent Your Baking
    Twist: Creative Ideas to Reinvent Your Baking
    Twist: Creative Ideas to Reinvent Your Baking
    Ebook373 pages3 hours

    Twist: Creative Ideas to Reinvent Your Baking

    By Martha Collison

    4.5/5

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    About this ebook

    Martha Collison amazed the judges and viewers alike as the youngest ever contestant in the 2014 series of The Great British Bake Off.

    Martha shone with her Showstopper skills and extraordinary 'Technical Challenge' knowledge. Here in her first book, she offers a brilliant new approach to baking – a way to master baking, while adding 'twists' to recipes to make contemporary bakes that everyone will love.

    With clever illustrations and know-how throughout, alongside beautiful photography, Martha demonstrates how to take basic recipes and alter them into something new. Whether it’s a cake, a biscuit or even a pastry recipe, she shows how to alter the method, the balance of ingredients or the mixture of flavours to ensure exciting, magical bakes every time. Transform her Never-Fail Vanilla Cupcakes into Lemon Cheesecake Cupcakes, for example, or Caramel Macchiatos. Try Pink Grapefruit Drizzle Cake, instead of the usual Lemon, and then mix it up with Gin & Tonic flavours. Or take Macarons to a whole new level and try Peach Bellini Macarons or even a Macaron Shell Ice-Cream.

    Fresh, innovative and genuinely exciting, Twist looks set to make adventurous bakers of us all.

    LanguageEnglish
    PublisherHarperCollins UK
    Release dateJul 14, 2016
    ISBN9780008168278
    Twist: Creative Ideas to Reinvent Your Baking

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    4.5/5

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    • 4/5
      Martha was one of my favorite cooks on Great British Bake Off. I normally don't buy British or French cookbooks because translating the measurements can be a pain sometimes, but when I saw Martha's ebook on sale, I figured it was well worth going for. I have yet to try any of her recipes, but I must say, her cookbook was actually good fun to read.

      Her voice is personable; this truly is a friendly cookbook, like someone is taking you by the hand, never dumbing things down. The subtitle sums up the book's theme pretty well: she sets up basic recipes in each section, like for cupcakes or macarons, and then includes several more recipes that that twist the original in fun ways. I look forward to trying them out!

    Book preview

    Twist - Martha Collison

    DEDICATION

    For Mum, Dad and Hannah

    CONTENTS

    COVER

    TITLE PAGE

    DEDICATION

    INTRODUCTION

    EQUIPMENT

    INGREDIENTS

    JAMS AND CURDS

    LITTLE CAKES

    CUPCAKES

    MY FAVOURITE VANILLA CUPCAKES

    LEMON CHEESECAKE CUPCAKES

    CARAMEL MACHIATO CUPCAKES

    TOASTED MARSHMALLOW CUPCAKES

    NEVER-FAIL CHOCOLATE CUPCAKES

    MY FAVOURITE MADELEINES

    NEAPOLITAN MADELEINES

    RASPBERRY AND PISTACHIO FRIANDS

    MUFFINS

    MY FAVOURITE MUFFINS

    DOUBLE CHOCOLATE CHIP MUFFINS

    LEMON AND POPPY SEED MUFFINS

    BREAKFAST MUFFINS

    CAKES

    MY FAVOURITE VANILLA CAKE

    PINK GRAPEFRUIT DRIZZLE CAKE

    CARAMEL NUT BRITTLE LAYER CAKE

    APRICOT, PISTACHIO AND HONEY UPSIDE-DOWN CAKE

    MALTED MILK PIÑATA CAKE

    MY FAVOURITE CHOCOLATE CAKE

    CHOCOLATE AND PASSIONFRUIT LAYER CAKE

    CHOCOLATE TRUFFLE LOAF

    TIRAMISU BUNDT CAKE

    MINT CHOCOLATE ICE-CREAM CAKE

    BLACKBERRY AND HONEYCOMB OMBRE CAKE

    MY FAVOURITE GINGER CAKE

    GINGER AND CANDIED LEMON CREAM CAKE

    GINGER AND WHITE CHOCOLATE LOAF

    GINGER AND RHUBARB CAKE

    PISTACHIO AND LIME COURGETTE CAKE

    CARROT, BLUEBERRY AND ORANGE CAKE

    PUMPKIN SPICE CAKE

    BISCUITS

    MACARONS

    MY FAVOURITE MACARONS

    PEACH BELLINI MACARONS

    COSMOPOLITAN MACARONS

    MOJITO MACARONS

    MACARON SHELL ICE-CREAM

    COOKIES

    MY FAVOURITE COOKIES

    SEA SALTED CARAMEL AND OAT COOKIES

    CHAI AND MILK CHOCOLATE

    NUT BUTTERS

    MY FAVOURITE NUT BUTTER

    MY FAVOURITE NUT COOKIES

    CHOCOLATE AND LIME FLORENTINES

    BARS AND BROWNIES

    BROWNIES

    MY FAVOURITE BROWNIE

    CHOCOLATE AND COCONUT BROWNIE

    SALTED CARAMEL AND PRETZEL BROWNIE

    BROWNIE ICE-CREAM SANDWICH

    BROWNIE IN A MUG

    REGGAE ROAD

    ROUTE 66 ROCKY ROAD

    BOLLYWOOD BAR

    SESAME SNAP BLONDIES

    MY FAVOURITE FLAPJACKS

    STICKY TOFFEE FLAPJACKS

    MILLIONAIRE’S FLAPJACK

    SWEET DOUGH

    DOUGHNUTS

    MY FAVOURITE DOUGHNUTS

    CRÈME BRÛLÉE DOUGHNUTS

    LEMON SHERBET DOUGHNUTS

    ICED RING DOUGHNUTS

    CHOCOLATE AND LIME FUNNEL CAKES

    MY FAVOURITE ENRICHED DOUGH

    PRETZEL STICKS AND DIPS

    CINNAMON BUNS WITH CREAM CHEESE ICING

    CHRISTMAS MORNING BUNS

    PASTRY

    CHOUX PASTRY

    MY FAVOURITE CHOUX PASTRY

    TURKISH DELIGHT PROFITEROLES

    IRISH CREAM ÉCLAIRS

    RHUBARB CRUMBLE CHOUX BUNS

    SHORTCRUST PASTRY

    MY FAVOURITE SWEET SHORTCRUST PASTRY

    LEMON AND ELDERFLOWER TART

    MANGO AND LIME MERINGUE PIE

    BLACKCURRANT AND CHOCOLATE MOUSSE TART

    ROUGH PUFF PASTRY

    MY FAVOURITE ROUGH PUFF PASTRY

    WHITE CHOCOLATE AND PEPPERMINT CREAM HORNS

    PEAR AND CASSIS TARTE TATIN

    MARZIPAN PALMIER BISCUITS

    DESSERTS

    MERINGUE

    MY FAVOURITE MERINGUE

    CREAM TEA MERINGUES

    SALTED CARAMEL AND APPLE PAVLOVA

    PEACH AND POMEGRANATE PAVLOVA

    MONT BLANC STACKED SHOWSTOPPER

    KEY LIME PIE CHEESECAKE

    PEANUT BUTTER AND SOUR CHERRY CHEESECAKE

    ZEBRA CHEESECAKE

    PEACH AND ALMOND CRUMBLE

    MELT-IN-THE-MIDDLE CHOCOLATE PUDDINGS

    SWEETS

    MARSHMALLOWS

    MY FAVOURITE MARSHMALLOWS

    MARSHMALLOW ICE-CREAM CONES

    LEMON AND EARL GREY TEACAKES

    ROSE AND RASPBERRY MARSHMALLOW HEARTS

    SCIENCE OF CHOCOLATE

    BUTTERSCOTCH ALMOND BAR

    AMARETTO TRUFFLES

    PEANUT BUTTER BALLS

    WHISKY AND GINGER TABLET

    ORANGE BLOSSOM AND DATE FUDGE

    LIST OF SEARCHABLE TERMS

    ACKNOWLEDGEMENTS

    COPYRIGHT

    ABOUT THE PUBLISHER

    INTRODUCTION

    When I was eight years old, I was given my first recipe book as a Christmas present.

    Inspired by the big, child-friendly pictures, I pulled out my step-stool and got my hands straight into my first ever bake: rock cakes. As I pulled the dense, slightly charred lumps from the oven, my family smiled doubtfully then politely gulped down the dry crumbs, hoping that baking would be just another childish phase.

    However, as time went on, batch after batch of different rock cakes would come out of our old, unpredictable oven. I’d mix in whatever I could find, from chocolate buttons to pink sprinkles to dried fruit. Every recipe was an adventure and I fell in love with baking.

    I approached recipes as something to inspire new creations rather than as a set of rules to be followed; they were beginnings rather than endings. I wanted to understand how a recipe worked, what to do when it went wrong, and what roles different ingredients have to play. Understanding the science behind baking, along with my curiosity, has given me the confidence and freedom to bake anything. Being part of series 5 of The Great British Bake Off required all of that confidence, and through the recipe development and competition stages I learnt a huge amount about designing and creating exciting bakes. Appearing on the show threw me headfirst into the world of food writing and experimental baking, and I have enjoyed it so much I hope I never have to leave!

    And, although I’ve come a long way from basic rock cakes, teaching myself all manner of baking techniques over the last ten years, the essence of my baking is the same: I still approach recipes with the same curiosity. This book contains the results of that curiosity; it features many of my favourite recipes, along with unique twists and variations for you to try. The recipes have short twists; others are full-length ones. And there are also some twists on classic bakes.

    I’ve also included evolution diagrams of some key recipes, which guide you through how I choose and match complementary flavours in my baking and how it is possible to adapt and vary a basic recipe to make something completely different. Once you’ve mastered the basics and understand how the flavours work, whether for a sponge, pastry or meringue, you can create your very own twists – the possibilities of what you can create are endless.

    Whatever your ability and whether you’ve never baked or been baking for years, I want to show you how easy it is to produce modern, delicious bakes.

    EQUIPMENT

    CAKE TINS

    For round cakes, the tins I use most frequently are 18cm and 20cm. Avoid the shallow sandwich tins; you want loose-bottomed, deep tins for cakes that are easy to remove. Ideally, you want three tins in each size, but one tin will be enough if you bake the cakes in batches. I buy pre-cut circles of baking parchment because I really hate lining tins – these make it a lot quicker and easier!

    Other useful tins to have are a 20 x 30cm traybake or brownie tin, a 1-litre metal loaf tin and a circular bundt tin. You will also need a 12-hole muffin tin to make cupcakes. I tend not to use silicone bakeware because it is harder to work with and more difficult to remove cakes from. It can also change baking times, as silicone doesn’t conduct heat in the same way as metal.

    To make tarts I use a round 23cm tin with a removable base. You could invest in mini tartlet tins to make smaller tarts, if you like.

    BAKING TRAYS

    I normally line mine with a reusable non-stick baking sheet to reduce waste. If you don’t have one, baking parchment will work just as well.

    MIXING BOWLS

    Glass, ceramic and metal bowls are superior to plastic, as plastic bowls can sometimes retain a film of fat, even after washing. They are heatproof and dishwasher-safe, making them a great choice for baking. Go for a range of sizes – they often fit inside each other for easy storage.

    MEASURING JUG

    I weigh a lot of liquids straight into the bowl for accuracy, but it is useful to be able to pour batters into pans or sauces over desserts, so I’d recommend investing in one.

    SCALES

    A reliable pair of good-quality digital scales will completely change your life in baking. Baking is a science that requires accuracy to obtain fantastic results, so a bad set will limit you greatly. Invest in a reputable brand as they are less likely to go wrong and will last for a long time.

    ELECTRIC HAND-HELD WHISK/STAND MIXER

    If you are new to baking, I’d really recommend purchasing an electric hand-held whisk. It will make cake-making so much quicker, and is necessary for some tasks like whipping egg whites. They aren’t too expensive online and are essential if you want to progress in baking. If you bake a lot, a stand mixer such as a KitchenAid or Kenwood kMix will revolutionise the way you bake. Everything becomes super-fast; I use mine most days. They are costly, but I don’t regret it for a minute.

    FOOD PROCESSOR OR STICK BLENDER

    A food processor is a great thing to own for ease, and I find it most useful for making pastry quickly. A stick blender is a cheaper alternative – great for puréeing fruits and crushing nuts in the blender attachment many brands now include.

    ICE-CREAM SCOOP

    I use ice-cream scoops for so much more than scooping ice-cream. In fact, it is probably one of my most used pieces of kitchen equipment. I have 3 sizes, and they are ideal for baking even-sized cupcakes, perfectly circular cookies and even distributing batters between cake tins.

    PALETTE KNIFE

    To get a beautiful, smooth finish on cakes, you will need a palette knife. I have a larger one for smoothing the edges of my cakes, and then a mini offset knife for adding detail to cupcakes and the top of cakes.

    DOUGH SCRAPER

    As well as being useful for handling wet doughs, a dough scraper is a lifesaver for cleaning worktops quickly! I’d purchase one for this reason alone.

    SUGAR THERMOMETER

    If you want to extend your baking repertoire to more challenging things like sweet making, caramels and chocolate work, a thermometer will make recipes failsafe and easier to follow. You’ll get better results than trying to measure by eye.

    PIPING BAG AND NOZZLES

    I always use disposable piping bags, and if you’ve ever attempted to clean a cloth bag you’ll understand why! The only nozzles I use are Wilton – in particular the 1D closed star. This is perfect for icing cupcakes and larger cakes beautifully.

    Wooden spoons, spatulas, measuring spoons, a hand whisk, sharp knives and other basic items are all obviously useful in baking and found in most kitchens.

    INGREDIENTS

    FLOUR

    Flour is one of the most important ingredients you will buy. I use plain flour in most of my recipes instead of self-raising, because I like to control the amount of raising agent I am adding. For bread, I always use strong plain flour because it contains a higher level of gluten, which is important in the structure of the dough.

    SUGAR

    Caster sugar is the most common sugar used in this book as it is so versatile. It makes up the base of most cakes, biscuits, meringues and caramels. Brown sugars, for example muscovado, have a richer, more caramel-like flavour and are suited to stickier cakes. You can substitute any recipes specifying caster sugar with golden caster sugar.

    EGGS

    I use free-range large eggs in all my recipes, so to get exactly the same results this is what I recommend. Saying that, I do use mixed sizes when it is all I have left and I’ve never encountered many problems. Keep your eggs at room temperature to make them easier to mix into batters.

    BUTTER

    A lot of bakers use unsalted butter in recipes, but I have never had any issues using salted butter and then removing the salt from recipes I have used in the past. I like the rich butteriness salted butter gives biscuits and cakes. Unsalted butter is only essential in buttercreams, where too much salt is undesirable.

    YEAST

    I always use instant yeast. You can add it straight to flour without needing to activate it in water, so it is the easiest to use. Make sure your yeast is in date, or it won’t work and your bread won’t rise.

    FOOD COLOURING

    Gel food colourings are more effective than liquid ones. They produce a stronger colour and you only need to add a tiny amount to get the desired shade. This means the colouring lasts longer and doesn’t affect the consistency of the batter.

    CHOCOLATE AND COCOA POWDER

    Quality is key here, as using cheap chocolate or chocolate alternatives can dramatically alter your bakes – 70% dark chocolate is my favourite and I always try to use Fairtrade chocolate and cocoa whenever I can.

    JAMS

    Making your own jam is a fantastic way of

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