After a mammoth baking session for the Royal Icing Cookies Class, I needed another cookie recipe. This time for the ultimate in indulgent cookies! Switch the oven on, make a cuppa, read on and get baking…
Chewy White Chocolate Chip Cookie Recipe
250g butter, softened
100g caster sugar
100g dark brown sugar
3 tbsp golden syrup
1 tbsp black treacle
300g plain flour
2-3 handfuls of chocolate chips
The easiest recipe ever…are you ready?
Bung all your ingredients in your mixer, apart from the chocolate chips. Mix for a 30-45 seconds. Chuck in your chocolate chips, mix again for 10-20 seconds until evenly mixed. Ta-da!!!!
Grab a baking tray covered in baking paper. Using a tea spoon, scoop out the cookie batter and plonk on the baking paper. Don’t press down, just leave the cookies exactly as they are. This recipe makes LOADS!! It is the summer holiday after all. I made around 24 cookies with this but halve it all for a smaller amount.
Pop in the oven at around 170 fan oven for 10-12 minutes. They will be really soft but leave them on the tray for 5-10 minutes to firm up, then scoff while they are still warm and gooey! Mmmmmmm.
My littlest cookie monster gives it a thumbs up!! Happy baking lovelies
We all understand the frustration. You take up a new hobby and find yourself OBSESSED with everything to do with it. Tools, equipment, novelty items… anything! Its tough to wittle down the thousands of items available to just a few that fits within your bank balance.
Here are my must have and essential cake decorating items to get you started…
Basic set of modelling tools - This was one of the first things I bought and still use them so much. From frilling flowers, to adding texture to petals and modelling little faces. Totally essential.
Gel colours - I only use and have only ever used Sugarflair gel colours. They colour florist paste and sugar paste so well. I find them brilliant, they have a HUGE range of colours and I’ve never had any need to go else where.
Rolling pin - Again, totally essential. I use a 9 inch rolling pin for all my sugar flowers and 22 inch for rolling out sugar paste.
Cake smoothers – I lurve Wilton smoothers. They are rounded on one side and straight on the other. Perfect for cake sharp edges!
Cocktail sticks and food bags - I use cocktail sticks to add gel colours into paste. Nothing else works as good, they are so teeny that you can get the littlest amount of colour on them to achieve a pastel shade. Food bags are for storing your paste in to stop it from drying out.
Cutters - Now, you could go wild with this. So many cutters! The basics I would recommend are a 5 petal cutter set. I love them from PME. They give a really clean cut. Also some plunger cutters such as daisies or blossoms. Again, I find PME give the best cut.
Foam mat - A white foam mat is vital for frilling flowers. I use this PME mat, you can buy from windsor cake craft.
Cornflour – When rolling out florist paste, cornflour is amazing. Add a little on to your work surface before you roll our and it’ll stop your paste from sticking.
Piping Bags and nozzles – We love disposable piping bags, life is too short to be washing piping bags!! Lakeland are great for piping bags, as are eBay or amazon. We love Jem 2D nozzle too. Its a great all rounder for all kinds of swirls.
The questions I get asked during most classes…How long have you been doing cakes? How did you start? So I thought I’d fill you in on my little cake story.
I spent 8 years at home raising my 2 beautiful girls. I went to evening college for 3 years during this time to become a hairdresser although when my youngest was around 3, my plan was to become a teaching assistant then hopefully progress onto a teacher. I worked at a local first school as a lunchtime supervisor (aka dinner lady!) whilst studying from home for my teaching assistant level 3 qualification.
I had always enjoyed a little baking with my girls. My nan made beautiful cakes for years when I was growing up. She made my wedding cake (Pic above!) I remember sitting at my nans big dining table with cake stuff EVERYWHERE making all sorts of frills, wired flowers and carnations!
I first discovered BDB in 2011 when my mum got remarried. Sarah made her beautiful wedding cupcake tower above. BDB then started teaching some classes so in April 2012, mum and I went along to their Vintage Cupcake Class taught by Laura. I remember being completely wowed when I first walked through the doors and even more wowed at what I created.
My class creations…so pleased!
We booked in on another course, The Garden Cupcake Class. Again, had an brilliant day and I was amazed at what I could actually make!
I spent a good few weeks practising my new found skills and making all kinds of cupcakes for family and friends. I had another class booked then I received THE most exciting email ever.
In June 2012 Sarah sent me an email asking me if I’d like to become a BDB Cake Guru. I called my husband and mum straight away with a crazy amount of excitement.
So a few months passed, I’d popped in to BDB to meet the team and sat in on a few classes to get a feel for how the classes run.
It was time for my first class. I can honestly say, it’s a pretty nerve wracking experience. Same as any first day at work. I wanted to be sure I remembered all the info to tell all my students. 6 hours flew by and 8 students had baked, decorated and created a set of 12 stunning cupcakes. Never have I felt so excited and so proud.
During the next year my business grew. Starting out in celebration and novelty cakes then progressing on to huge wedding cakes.
18 months of new classes, beautiful cakes and new cake friends had passed and the Gurus had some news. Unless BDB was bought, it was going to close down. After a few weeks of discussing, I took over the management and pretty much all the teaching in October 2014 so Sarah could spend some much needed time at home with her gorgeous babies. The Hagley studio was shut down and eventually we found a cute little room at Tardebigge Court in March 2015. My husband worked tirelessly for a month fitting kitchens, flooring, lights, painting etc until my gorgeous studio was finished.
Our first class in the new studio was Big Cake Basics on May 3rd 2015. I am pleased to say it went amazingly well, I never forgot any equipment (thank god!!) and beautiful cakes were made.
We’ve had a crazy busy year making and updating around 18 new classes in total and starting up a new range of online recipe guides.
As of March 1st 2016 I am so pleased to say I am BDB’s new owner. I never thought in my wildest dreams that when I met Sarah in my Bridesmaid dress on the morning of my mums wedding, completely wowed by the beautiful cupcake tower she had just set up, that I’d end up working for BDB let alone owning the company. I have so many exciting plans for this year. Thank you all for your gorgeous comments on our classes, getting involved in our posts and competitions, and of course, joining us on many classes creating beautiful cakes and giving me the best job in the world. Xx