So after weekly blogging for all these weeks it has finally come to an end to our baking endeavour 🙁

But oh well! Here’s to looking back on what we created!

We started off with introducing the team that would be behind the project!

Starting off with something fun and basic like brownies and then moving on to something a little more intuitive like Victoria sponge but still stick with something that would be more fun for the group to stay entertained!

we ended up only making 6 videos in the end which we felt as a group was enough and allowed us to explore our baking sides. Throughout the video making progress we changed our role, as I was originally supposed to be the camera guy but ended up moving on to being front of the camera and becoming the baker which I personally was more than happy with doing as I felt that was more fun.

I was also able to show the viewers of my blog some interesting aspects of baking i.e, focusing on the best children’s books which might inspire certain parents to pick up and read and show to their kids to start them getting into baking which would be the kind of stuff I would wish to inspire through my blog as otherwise what would be the point 🙂

At the end of the day I am happy with what I was able to achieve through the project and what my group was able to do.

As this is the final blog i will leave some videos and links you can check out if you still feel the need to keep baking 🙂


For this blog I’m going to focus on baking in other media forms like TV and magazines that might interest you to start baking 🙂

Otherwise here’s a list of more adult focused baking books that might interest you-


“cooking doesn’t get tougher than this”.

MasterChef- is a classic TV show that has the nation watching in tension as the contestants trying to win run out of time to finish their food in time.

Another british classic is the Great British Bake Off

This show focuses on people from the public making cakes outdoors with originally hosts of Paul Hollywood, Mary Berry, Mel and Sue until the show was bought by channel 4 but otherwise was able to receive 7.4m viewers and became BBC Two’s top rated show.

Interested in a baking focused podcast listen to this podcast!!

This is a podcast hosted by two sisters, Melody and Taunya. They most focus on new baking techniques and recipes with the occasional banter about life, they also occasionally talk about their dreams of opening a class bakery store front 🙂

If you are more into YouTube style content I personally recommend looking into Rosanna Pansino’s YouTube channel in which she focused on creative and unique styles of baking!


Rosanna Pansino is a Youtuber who is best known for her baking series, Nerdy Nummies. she was inpsired to cook by her Grandmother. Today she teaches viewers  how to make various nerdy-themed baked goods which features popular guests from Youtube itself 🙂

Here’s one of her latest videos!



For this blog I will be focusing on children’s books based on helping kids to start baking 🙂

the first book I will be discussing is focused on a more story focused book called, Mimi’s adventures in baking written by Alyssa Gangeri, which allows kids to “Embark on a baking adventure with Mimi where she will measure, mix, and bake her way to the perfect batch of chocolate chip cookies. If Mimi can do it, so can you!”

   According to the author she made Mimi’s adventures in baking as a new way of showing the younger generation how to bake but also allow the both the kids and parents to have fun!!

The next book I will talk about is the star wars cook book!


This book is perfect for children with an interest in star wars as it shows you how to make sweet treats featuring star wars characters. This would hopeful push children in to looking into creative ways of making cookies and other treats and maybe inspire them to start a more deeper love for baking and possible discover a passion 🙂

If you wish to discover more baking books focused on Teaching children to start baking then I recommend looking this independent article on children’s cooking books.



This week for BITUMI we are baking Cookies!

Cookies are generally a simple but tasty treat that millions enjoy which is why we wished to make cookies this week 🙂

if you are able to make more unique and interesting brownies I would recommend looking at this video but otherwise the recipe we used is below!

Heres the recipe!!


  • 125g butter, softened
  • 100g light brown soft sugar
  • 125g caster sugar
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 225g self-raising flour
  • ½ tsp salt
  • 200g chocolate chips


  1. Preheat the oven to 180°C, gas mark 4
  2. Cream butter and sugars, once creamed, combine in the egg and vanilla.
  3. Sift in the flour and salt, then the chocolate chips.
  4. Roll into walnut size balls, for a more homemade look, or roll into a long, thick sausage shape and slice to make neater looking cookies.
  5. Place on ungreased baking paper. If you want to have the real Millies experience then bake for just 7 minutes, till the cookies are just setting – the cookies will be really doughy and delicious. Otherwise cook for 10 minutes until just golden round the edges.
  6. Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack.

Anyway enjoy our video below 🙂



This weeks baking was pancake based!

Heres some inspiration for other more unique and interesting pancake recipes if you are looking to spend more money 🙂


  • Basic pancake recipe batter (replace the milk with buttermilk and flour with self-raising flour for a thicker pancake)
  • Desiccated coconut
  • Large soft double chocolate chip cookies
  • Green, yellow and red food colouring
  • Sesame seeds
  • Icing sugar
  • Milk chocolate, melted



  • 100g plain flour
  • 2 eggs


  • 300ml semi-skimmed milk
  • 1 tbsp sunflower oil

    or vegetable, plus extra for frying

  • pinch salt


  1. Put the flour and a pinch of salt into a large mixing bowl. Make a well in the centre and crack the eggs into the middle. Pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
  2. Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
  3. Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
  4. Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Here’s the video for this week



This week the team decided to make fairy cakes



For the icing


  1. Preheat the oven to 180C/350F/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases.

  2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.

  3. Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.

  4. Bake in the oven for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

  5. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.

  6. To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.

Heres the final product and the video too 🙂


Bake it till you make it- Local baking shops!

 Hello and welcome to this weeks blog!

For this blog I will be focusing on baking shops in Leicester and where interesting spots to look at!

The first baking shop to look at is PATISSERIE VALERIE LOCATED IN Su3 Highcross Lower Mall, Leicester LE1 4FQ  which is a bakery that offers luxury handmade cakes and patisserie. According to their website they have a very good reputation shown with “In our havens of self-indulgence, you will discover only the best quality cakes and patisserie, continental breakfasts, lunches, the finest teas and coffees and an atmosphere that is unique to each location. We’ve worked hard to achieve an international reputation and this has been built on the quality of our products which we hand make ourselves using artisan craft bakery skills and only ever using fresh ingredients and traditional baking methods resulting in award-winning croissants and viennoiserie”.


Here’s a video of the inside of Patisserie Valerie

And another video of them making some of the cakes that you can create yourself-

Make it till you bake it!! Week 2

For the first week the group made Brownies together and recorded the process of us making the end result!

so heres the video the team edited together- 

Heres a link to the Instagram in which their was some pictures taken of the brownies after they were cooked

So for this week the team is creating a Victoria sponge cake 

Heres a video featuring all the ingredients needed for the recipe 🙂 

Otherwise heres a list of the Ingredients and the recipe below 🙂


  1. Preheat the oven to 180C/350F/Gas 4. Grease and line 2 x 20cm/8in sandwich tins. Use a piece of baking paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated then line the bottom of the tins with a circle of baking paper.

  2. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread. Mix everything together until well combined with an electric hand mixer (you can also use a wooden spoon) but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.

  3. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.

  4. Place the tins on the middle shelf of the oven and bake for 25 minutes. Check the cakes after 20 minutes.

  5. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.

  6. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely.

  7. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.

    Heres a image of the end result we put together 🙂

Anyway heres the video we made 🙂


Old stories reflected in modern day!

For this blog I will be talking about old stories still being relevant in todays climate!

During the practical lesson for social media, we were told find a story in a national geographic magazine from 2007. The story I personally found interesting was one titled wild- for how long?


Which discussed the people of Reykjavik having family-owned fishing businesses decline, because of pollution in the water created by oil companies which has led to protests by environmentalists.

This relates to modern day as currently in china pollution levels are at an all time high with the World Health Organisation saying that last year that 7 million people have died annually because of exposure to polluted air.

I feel these two stories relate as it shows that because of big businesses taking control peoples lives have now been changed for ever until the government take responsibility for the pollution levels created.

Anyways on to the BAKING side of the blog!!!

For the first week we decided to bake brownies as we felt it would be best to start off with something easy to make and would make for an interesting first video 🙂


  • 200 g quality milk chocolate 
  • 250 g unsalted butter
  • 75 g dried sour cherries , optional
  • 50 g chopped nuts , optional
  • 80 g quality cocoa powder
  • 65 g plain flour
  • 1 teaspoon baking powder
  • 360 g caster sugar
  • 4 large free-range eggs


  1. Preheat the oven to 180°C/350°F/gas 4. Line a 24cm square baking tin with greaseproof paper.
  2. Snap the chocolate into a large bowl, add the butter and place over a pan of simmering water, until melted, stirring regularly. 
  3. Sift the cocoa powder and flour into a separate bowl, add the baking powder and sugar, then mix together.
  4. Add the dry ingredients to the chocolate, cherry and nut mixture and stir together well. Beat the eggs, then mix in until you have a silky consistency.
  5. Pour the brownie mix into the baking tin, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out clean – the brownies should be slightly springy on the outside but still gooey in the middle.
  6. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. 

Taken from –


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