National Baking Week

Dig out your apron and roll up your sleeves – it’s National Baking Week. Yes, a whole week dedicated to enjoying and making baked goods!

Of course, The Pantiles is home to various eateries and cafes that provide homemade treats, plus – if you feel inspired to make your own Great British Bake Off creations at home – Trevor Mottram has all you need.

Trevor Mottram

Opening the year that Jamie Oliver was born, Trevor Mottram has been a name at the heart of The Pantiles for over forty years. It is a cook shop stocking everything a kitchen and cook needs. From whisks and mixing bowls, through to cookie cutters and cutlery, the store is well equipped to help you make some stunning showstoppers.

Trevor Mottram stocks a range of quality baking basics at great prices, including Mason Cash, Le Creuset, Pillivuyt, Dexam, Eva Solo and Nordic Ware.

Halloween Pumpkin Cake

Once you’re fully equipped with baking paraphilia, it’s time to decide what to create. With Halloween just around the corner, why not pick up a scary squash and make something spooktacular this National Baking Week?

This Halloween Pumpkin Cake recipe from BBC Good Food, is moist as well as delicious. Plus, it’s the perfect accompaniment to any spooky soiree or devilish dinner.

Ingredients

For the cake:
300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas
½ tsp salt
4 eggs, beaten
200g butter, melted
Zest of 1 orange
1 tbsp orange juice
500g (peeled weight) pumpkin flesh, grated

For drenching and frosting:
200g pack of soft cheese
85g butter, softened
100g icing sugar, sifted
Zest of 1 orange and juice of half

Method

1. Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
2. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
3. If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

We’d love to see your sweet treats! Send photos of your showstopping bakes to our Facebook, Twitter and Instagram pages, and we may feature them in our future posts.