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Bake-a-Long Three Sisters Bake Signature

Bake-a-Long

Welcome to the home of Three Sisters Bake “Bake-a-Long LIVE”! You will find full recipes, ingredients lists and videos for each Bake-a-Long by scrolling down the page. Videos of each Bake-a-Long are also posted to our YouTube channel

Please scroll down to see previous Bake-a-long videos and recipes. Details of our next Bake-a-Long are as follows –

Bake-a-Long LIVE with Paisley Food & Drink Festival

What: Mint Choc Rocky Road
When: Friday 23rd April @ 4pm
Where: Facebook LIVE

To watch live, head to our facebook page just before 4pm (it should just pop up and notify you when we are live but if not, keep refreshing your browser) – https://www.facebook.com/ThreeSistersBake

If you can’t watch live, the video will immediately save to our Facebook page when the recording finishes and can be watched back at any time.

If you don’t have Facebook, we will also publish the video to this web page and to our YouTube channel after the broadcast is finished – https://www.youtube.com/user/Threesistersbake

Friday 12th March
Red Velvet Cupcakes

Red Velvet Cupcake Ingredients

150g plain flour
1 tbsp cocoa powder
1 tsp bicarbonate of soda
50g butter, room temp
150g caster sugar
1 large egg
1 tsp vanilla paste or vanilla essence
100ml creme fraiche
50ml vegetable oil
1 tsp white wine vinegar
1 tsp baking powder
1 tsp red food colouring gel or paste (the water colouring will not achieve desired result and may curdle the mix) – bigger supermarkets sell it or for example, something like this

For the icing
100g butter, room temp
225g icing sugar
100g full fat cream cheese

Friday 26th February
Mini Egg Cookies

MINI EGG COOKIES –
Ingredients

280g self raising flour
280g caster or soft brown sugar (or half and half)
140g butter (at room temperature)
1 egg (large ideally)
1 splash vanilla extract
160g mini eggs (or mix with chocolate chips/ chopped chocolate)

EQUIPMENT
Free standing or hand held mixer
Mixing bowl
Greaseproof paper
Baking Tray

Pre heat oven to 170/ gas mark 3 and line a baking tray

Mix sugars and butter in a mixer or using a hand mixer or wooden spoon until you achieve a breadcrumb texture.

Add the egg and vanilla into the mixing bowl with the dry ingredients and mix. Scrape down side of bowl and mix again.

Add Flour and mix again.

At this point you can mix your mini eggs through the dough OR if you want to be able to see the mini eggs on top, break the dough into small balls (approx 50g good), squash a few mini eggs into the top of each ball.

Don’t overwork  the cookie dough.

Place on the baking tray, with enough distance between them to allow each cookie to spread out.

Cookies will need between 9-14 minutes in the oven. Put in the oven initially for 9 minutes,  check every couple of minutes until they are golden brown. The more golden the crispier they will be. The paler they are, the softer they will be inside.

Take baking tray out, do not try to move them or touch. Allow to cool for ten minutes before moving.

Friday 19th February
Empire Biscuits

EMPIRE BISCUITS –
Ingredients

225g butter, softened
100g caster sugar
250g plain flour, sifted
Raspberry jam
Glace cherries or jelly tots
450g icing sugar
60ml milk

EQUIPMENT
Free standing or hand held mixer
Cookie cutter (round or any shape you’d like!)

Preheat oven to 180 ° Line baking trays with baking parchment.

Cream together butter and sugar for 2 – 3 minutes until fluffy and light.

Add the flour and beat very briefly until just combined.

On a lightly floured surface, roll the dough out to 5mm thickness.

Cut into circles or shapes using a pastry/cookie cutter.

Bake in preheated oven for 8 to 10 minutes until the biscuits are lightly golden.

Allow biscuits to cool on baking trays for 5 minutes before removing to a wire rack to cool completely.

Dollop a teaspoon of jam onto a biscuit spread out a little but not right to the sides. Sandwich a second biscuit on top.

Repeat with the remaining biscuits.

Using a small whisk mix together the icing sugar and milk to form a spreadable icing. Using the back of a teaspoon spread on top of the biscuit sandwiches. Top each biscuit with half a cherry or a jelly tot whilst the icing is still wet.

Friday 12th February
Chocolate Cake 

INGREDIENTS
225g Caster sugar
225g Soft Butter (leave out of fridge overnight before using)
6 eggs
340g Self raising flour
60g Cocoa powder or hot chocolate powder
2 tbsp golden syrup
1 tsp vanilla essence

ICING INGREDIENTS
70g butter (room temperature)
4 tbsp cocoa powder or hot chocolate powder
225g Icing sugar
3 tbsp hot milk
1 tsp vanilla essence
Smarties/ sprinkles/ anything you’d like to decorate your cake with!

EQUIPMENT REQUIRED

9″ cake tin
Greaseproof paper
Free standing or hand held mixer

Preheat your oven to 160 degrees. Line the base of a 9″ round tin with greaseproof paper. Melt approx. 30g of butter in the microwave and, using a silicon brush or kitchen towel, brush the butter round the sides of the tin.

Put butter, sugar, eggs, syrup, flour and drinking chocolate or cocoa in a free standing mixer and mix for two minutes or a large bowl and mix with a hand held mixer. Your cake mix will be quite stiff – don’t worry!

Pour cake mixture into cake tin and bake for 35 minutes. Check it and if it is not ready, bake for another 5-10 minutes.

ICING

Melt butter in microwave or in a pot on a low heat.

Warm (do not boil) milk in microwave or in a pot on a low heat.

Pour melted butter into a medium sized bowl. Blend in cocoa or drinking chocolate powder. Stir in icing sugar and milk, then vanilla essence.

Beat until smooth and thick. Leave to cool.

Friday 7th February
CARROT CAKE

CARROT CAKE INGREDIENTS –

Butter for greasing the tin
150g Strong wholemeal flour (plain wholemeal flour will be fine)
110 g Self raising flour
¼ tsp Salt
0.5 tsp Baking powder
1 tsp Bicarbonate of soda
1.5 tsp Cinnamon
3 Eggs
150g Sunflower Oil
75g full fat Milk
250g Soft light Brown sugar
300 g Grated carrots
Zest of 1 Oranges

For the icing
100g Icing sugar
85g Soft butter
200g Cream cheese
Sprinkles/ smarties/ anything you’d like to decorate your cake with

Equipment:

9″ round cake tin
greaseproof paper
silicon brush or kitchen towel to grease tin
2 x Bowls (medium or large)
Zester or fine grater
Free standing or hand held mixer

Preheat your oven to 180 C. Line the base of a 9” round tin with greaseproof paper. Melt approx. 30g of butter in the microwave and, using a silicon brush or kitchen towel, brush the butter round the sides of the tin.

In a large bowl beat the eggs, oil, milk and sugar using a free standing or hand-held mixer, until foamy. This will take approximately 2 – 3 minutes.

In a different bowl weigh out the strong wholemeal flour. Sift in the self-raising flour, salt, baking powder, bicarb of soda and cinnamon. Add these dry ingredients to the foamy egg mix and beat for one minute on slow speed. Then add the carrots and orange zest and mix until just combined. Pour the mixture into the prepared tin. Bake for 40 minutes until a skewer inserted comes out clean. Turn out onto a wire rack to cool completely.

Icing – beat the butter and icing sugar together until very smooth, for at least 3 minutes, scraping down the sides of the bowl at least twice. It’s very important to ensure there are no lumps at this stage. Add the cream cheese and beat slowly until just combined. Top the carrot cake with the icing and decorate with the sprinkles, smarties or anything else you would like!

Friday 30th January
LEMON DRIZZLE CAKE

225g softened unsalted butter (leave out of fridge for approx. 4 hours before using)
225g caster sugar
4 large eggs (room temperature)
225g self-raising flour
1 tsp baking powder
120g granulated sugar
2 x lemons

Equipment needed

9″ round cake tin or 2lb loaf tin (Approx 21cm long)
Scales
Seive
Greaseproof paper
Scissors
A little extra butter and Silicon brush for greasing tin (or kitchen roll)
Measuring spoons
A medium sized bowl to weigh ingredients into
A freestanding mixer with bowl or large mixing bowl and hand held electric whisk
Spatula
Zester/fine grater or regular grater
Cocktail stick or metal skewer

Pre-heat oven to 160°C.

Grease and line cake tin or loaf tin.

Mix all ingredients together and beat for 2-3 minutes until paler in colour and light and fluffy. Pour the mixture into the tin smooth over the top

Bake in for 35 – 45 minutes until golden and springs back when touched

Meanwhile, mix the granulated sugar and lemon juice together to make the drizzle.

Once the sponges are out of the oven allow to cool for about 10 mins. Prick all over with a cocktail stick or metal skewer and spoon over the drizzle. Allow to cool before turning out of the tin.

Friday 22nd January –
CHOCOLATE BROWNIES

RECIPE

225g unsalted butter
150g dark chocolate (we use 53% Belgian chocolate)
75g milk chocolate
4 eggs
325g sugar
100g plain flour
50g cocoa

1.Grease and line a 9” tin. Preheat the oven to 160 C

2.Place the butter and chocolate in a heat proof bowl over a pot of simmering water, making sure that the bowl is not touching the water. Stir occasionally until the butter and chocolate have melted. Set aside to cool slightly.

3.Beat the eggs and sugar together until thick, glossy and paler in colour – this can take up to 5 minutes.

4.Pour the cooled chocolate mixture over the egg mousse and gently fold in.

5.Now sieve the flour and cocoa into the mixture and fold in.

6.Pour the brownie mixture into the prepared tin. Using a spatula ease the mixture out into the corners and level out.

7.Place into the pre-heated oven and bake for 30 minutes.

8.If the brownie still has a wobble to it after 30 minutes, give it another 5 minutes in the oven. Once ready the brownie should look shiny and papery on top.