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Ivan | Beginner baker

@mostlyediblebakes

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Weekly bakes in 2026: 40/52

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First time baking a tart and what a treat! Buttery pastry, soft almond frangipane and sweet, jammy apricots come together to make a dessert that’s every bit as delicious as it looks. Try it yourself! ✌️

Ingredients:
Pastry:
• 200g plain flour
• 100g unsalted butter, cold and cubed
• 40g icing sugar
• 1 egg yolk
• 1–2 tbsp cold water
Frangipane:
• 100g unsalted butter, softened
• 100g caster sugar
• 2 eggs
• 100g ground almonds
• 1 tbsp plain flour
• 1 tsp vanilla extract
• Zest of ½ lemon (optional)
Topping:
• 8-10 ripe apricots, halved and stoned
• 1 tbsp apricot jam
• 1 tbsp water
• Flaked almonds (optional)

Method:
1. Preheat oven to 180°C (160°C fan). Grease a 23cm tart tin.
2. Make the pastry: rub butter into flour and icing sugar until breadcrumb-like.
3. Mix in egg yolk and enough cold water to form a dough. Shape into a disc, wrap and chill for 30 minutes.
4. Roll out pastry and line the tart tin. Trim edges and chill for 15 minutes.
5. Blind bake: line with baking paper, fill with baking beans, bake 15 mins. Remove beans and bake 5 more mins.
6. Make frangipane: beat butter and sugar until light and fluffy.
7. Mix in eggs one at a time, then fold in ground almonds, flour, vanilla and lemon zest.
8. Spread frangipane into cooled tart shell.
9. Arrange apricot halves on top, cut side up. Sprinkle with flaked almonds if using.
10. Bake for 35–40 mins until golden and set.
11. Warm apricot jam with water and brush over tart for a glossy finish.
12. Cool slightly before removing from the tin and serving.
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#baking #tart #apricots #homebaker #bake by @mostlyediblebakes

149

34

4 months ago

A quick and easy recipe that’s perfect with a cup of tea ☕️. I used dark chocolate, but feel free to use whichever chocolate you prefer!✌️

Ingredients:
• 140g plain flour
• 60g wholemeal flour
• ½ tsp baking powder
• 75g salted butter, cold and cubed
• 55g light brown sugar
• 1½ tbsp milk
• Zest of ½ orange (optional)
• 100g dark chocolate

Method:
1. Preheat oven to 180°C (160°C fan) and line a baking tray with baking paper.
2. Mix the plain flour, wholemeal flour and baking powder in a large bowl.
3. Rub in the cold butter until the mixture resembles fine breadcrumbs.
4. Stir in the brown sugar and orange zest (if using).
5. Add the milk and bring the mixture together into a dough. If needed, add an extra teaspoon of milk.
6. Wrap and chill the dough for 20–30 minutes.
7. Roll the dough to about 5mm thick and cut out 10–12 biscuits. Place on the prepared tray and prick lightly with a fork.
8. Bake for 12–14 minutes until golden around the edges.
9. Leave to cool completely on a wire rack.
10. Melt the dark chocolate and dip half of each biscuit into the chocolate.
11. Place on baking paper and leave until the chocolate has set.
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#baking #digestives #cookies #homebaker #bake by @mostlyediblebakes

105

31

4 months ago

An upgrade to your usual chocolate chip cookie - these s’mores cookie cups are crunchy on the outside, soft and gooey in the middle, and packed with chocolate. Try them yourself! ✌️

Ingredients:
• 210g unsalted butter, softened
• 150g light brown sugar
• 50g caster sugar
• 1 egg
• 1 tsp vanilla extract
• 320g plain flour
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 150g milk chocolate chunks
• 6 large marshmallows, halved
• 120–150g milk chocolate chunks/buttons (for filling)
• Flaky sea salt (optional)

Method
1. Preheat oven to 180°C (160°C fan). Grease a 12-hole muffin tin well.
2. Beat butter and sugars until light and fluffy. Mix in egg and vanilla.
3. Fold in flour, bicarbonate of soda and salt until combined. Stir through chocolate chunks.
4. Press ~50–55g dough into each muffin hole, pushing dough up the sides to create cups.
5. Fill each cup with chocolate and ½ marshmallow. Leave space around the edges.
6. Flatten ~25g dough into discs and place on top. Pinch edges lightly to seal.
7. Chill tray in the fridge for 30 minutes.
8. Bake 15-20 mins until lightly golden but still soft in the centre.
9. Leave in the tin for 10–15 mins before removing.
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#baking #cookie #smores #homebaker #bake by @mostlyediblebakes

133

26

4 months ago

Needed an easy bake this week, so ChatGPT suggested a lemon & raspberry sheet cake! 🍋🍓 A fluffy lemon sponge, raspberry cream-cheese frosting and fresh raspberries on top — simple to make and delicious to eat. Definitely one to try if you’re after an easy bake! 😋

Ingredients:
Cake
• 150g unsalted butter, softened
• 120g caster sugar
• 30g light brown sugar
• 3 eggs
• 1 tsp vanilla extract
• Zest of 2 lemons
• 180g plain flour
• 1½ tsp baking powder
• ¼ tsp salt
• 80ml whole milk
• 150g raspberries, fresh or frozen
• 1 tbsp plain flour (for coating raspberries)
Raspberry cream-cheese frosting
• 100g light cream cheese, cold
• 60g unsalted butter, softened
• 50g raspberry jam (without refined sugar)
• Zest of ½ lemon
• ½ tsp lemon juice
• ½ tsp vanilla extract
Method
1. Preheat oven to 180°C (160°C fan). Grease and line a 20 × 20cm square tin with baking paper.
2. Beat butter and both sugars for 3–4 mins until pale and fluffy.
3. Beat in eggs one at a time, then mix in vanilla and lemon zest.
4. Mix flour, baking powder and salt. Fold half into the batter with a spatula, add milk, then fold in remaining flour until just combined.
5. Toss raspberries with 1 tbsp flour and gently fold into the batter. If using frozen raspberries, do not thaw.
6. Spread batter evenly in the tin. Bake for 30–35 mins until golden and a skewer comes out clean or with a few moist crumbs.
7. Cool in the tin for 10–15 mins, then transfer to a wire rack and cool completely.
8. Beat butter for 2–3 mins until smooth and fluffy. Add cold light cream cheese and mix briefly until combined.
9. Add raspberry jam, lemon zest, lemon juice and vanilla. Mix briefly until smooth; avoid overbeating.
10. Chill frosting for 30–45 mins if needed, then spread over the completely cooled cake.
11. Decorate with fresh raspberries and lemon zest if desired.

#baking #cake #recipe #homebaker #bake by @mostlyediblebakes

32

4

2 days ago

Another go at a Swiss roll, and this time it didn’t crack! 🎉 I went for a chocolate version this time, and it turned out super rich and indulgent. The ganache could have been a bit glossier, but I’m taking it one step at a time! 😅

Ingredients:
• 4 large eggs, separated
• 150g caster sugar, divided
• 60ml vegetable oil
• 2 tsp vanilla extract
• ¼ tsp fine salt
• 60g plain flour
• 25g unsweetened cocoa powder
• ½ tsp baking powder
• Cocoa powder, for dusting
Whipped cream filling:
• 360ml double cream
• 30g icing sugar
• 1 tsp vanilla extract
Chocolate ganache:
• 135g dark or milk chocolate, chopped
• 120ml double cream
• 1 tsp vegetable oil
Method
1. Preheat oven to 160°C fan. Grease and line a 30 × 43cm baking tray with baking paper.
2. Beat egg whites with 50g sugar until stiff, glossy peaks form.
3. In another bowl, beat egg yolks, remaining 100g sugar, oil, vanilla and salt until pale and fluffy.
4. Sift in flour, cocoa powder and baking powder. Mix gently until just combined.
5. Fold in ⅓ of the egg whites to loosen the mixture, then gently fold in the remaining whites until no white streaks remain.
6. Spread batter evenly into the prepared tray. Tap the tray gently to remove large air bubbles.
7. Bake for 12–15 mins until the sponge springs back when gently pressed.
8. Dust a clean tea towel generously with cocoa powder. Immediately loosen the cake, flip onto the towel and peel away the baking paper.
9. Roll the hot sponge tightly from the short end, keeping the towel inside. Leave rolled until completely cool.
10. Beat double cream, icing sugar and vanilla until firm peaks form. Carefully unroll the cooled sponge and spread evenly with cream.
11. Gently roll the cake back up, removing the towel as you go.
12. For the ganache, gently melt chocolate with double cream in the microwave in short bursts, stirring between each. Stir in vegetable oil until smooth and glossy.
13. Pour ganache over the Swiss roll and spread gently over the top and sides.
14. Chill for 30–60 mins before slicing. Wipe the knife between slices for clean cuts.
#baking #chocolate #swiss #roll #homebaker by @mostlyediblebakes

29

2

9 days ago

This week I let ChatGPT choose my bake and we ended up with chocolate babka 🍫🍞 It turned out very chocolatey, rich and seriously tasty — so definitely a win on flavour! My bread skills still need some work though 😂 The babka was a little denser than I wanted, but maybe ChatGPT gave me a poor recipe 😂

Ingredients:
• 250g strong white bread flour
• 38g caster sugar
• 4g fast-action dried yeast
• ¼ tsp salt
• 50g beaten egg
• 80–90ml whole milk, lukewarm
• ½ tsp vanilla extract
• 50g unsalted butter, very soft
• 90g dark chocolate, finely chopped
• 50g unsalted butter
• 25g icing sugar
• 8g cocoa powder
• Pinch of salt
• 1 tsp milk + beaten egg for egg wash
Method
1. Mix flour, sugar, yeast and salt. Add 50g beaten egg, 80ml milk and vanilla. Mix into a soft, slightly sticky dough.
2. Knead by hand for 8–10 mins until smoother and elastic. Gradually knead in softened butter, one piece at a time.
3. Continue kneading 8–10 mins until very soft, elastic and able to stretch thinly without tearing.
4. Place in a lightly greased bowl, cover and refrigerate for 8–14 hours.
5. Melt chocolate and 50g butter. Stir in icing sugar, cocoa and salt. Cool until thick but spreadable.
6. Remove dough from fridge. Roll into a ~30 × 20cm rectangle. Spread chocolate filling evenly, leaving 1–2cm around the edges.
7. Roll tightly from the long edge into a log. Place seam-side down and cut lengthwise through the centre.
8. Twist the two strands together with the chocolate sides facing upwards. Place in a lined 23 × 13cm loaf tin.
9. Cover and leave at room temperature for 2½–4 hours, until very puffy and noticeably expanded.
10. Beat an egg with 1 tsp milk. Brush lightly over exposed dough.
11. Bake at 170°C fan for ~25–30 mins, checking from 25 mins. Cover loosely with foil if browning too quickly.
12. Cool in the tin for 15–20 mins, then transfer to a wire rack. Cool for at least 1 hour before slicing.
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#baking #chocolate #babka #homebaker #bake by @mostlyediblebakes

41

7

16 days ago

Had a lazy morning and decided to bake something nice for brunch. ChatGPT suggested these asparagus, ham and gruyere cheese galettes. They were so easy to make and so delicious 😋 Next time I will also add an egg on top. 🍳
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#baking #galettes #brunch #homebaker #bake by @mostlyediblebakes

43

19

23 days ago

A delight for banana fans, such as I am! This upside-down banana cake comes with caramelised bananas on top and even more banana baked into the cake. 😋 Super moist, buttery and delicious, with that caramel layer making it even better. Try it yourself✌️

Ingredients:
Banana topping:
• 2 large ripe but firm bananas
• 70g unsalted butter
• 110g light brown sugar
• 1 tbsp golden syrup
• ½ tsp vanilla extract
• ¼ tsp salt
Banana cake:
• 110g unsalted butter, softened
• 100g light brown sugar
• 40g caster sugar
• 2 large eggs
• 1 large ripe banana (~120g peeled weight), mashed
• 1 tsp vanilla extract
• 190g plain flour
• 1½ tsp baking powder
• ½ tsp bicarbonate of soda
• ¼ tsp salt
• 60ml whole milk
• 80g Greek yoghurt

Method:
1. Preheat oven to 160°C fan (180°C conventional). Grease and line a standard 2lb loaf tin (~23 × 13cm). Place on a baking tray.
2. Cut 2 bananas lengthways in half, then cut each half across the middle. Arrange the pieces cut-side down in a single layer on the base of the tin.
3. Melt butter, brown sugar, golden syrup and salt in a saucepan over medium heat. Bubble gently for 1–2 mins. Remove from heat and stir in vanilla.
4. Pour caramel over and around the bananas, keeping the banana pieces in place.
5. Beat softened butter and both sugars for 3–4 mins until light and fluffy.
6. Beat in eggs one at a time. Mix in mashed banana and vanilla.
7. Whisk flour, baking powder, bicarbonate of soda and salt in a separate bowl. Mix milk and yoghurt together.
8. Using a spatula, fold the flour and milk mixtures into the batter alternately until just combined. Do not overmix.
9. Spoon batter gently over the caramelised bananas and spread evenly.
10. Bake for 50–60 mins, until golden, springy and a skewer inserted into the centre comes out clean or with a few moist crumbs. Cover loosely with foil if browning too quickly.
11. Cool in the tin for 10–15 mins. Run a knife around the edges, place a plate over the tin and carefully flip.
12. Lift the tin and peel away the baking paper from the caramelised bananas. Return any banana pieces that stick to the paper. Cool for 20–30 mins before slicing.
# by @mostlyediblebakes

72

15

a month ago

I think this is the most indulgent banana bread I’ve ever tried 😋 Especially paired with some crème fraîche on the side. My personal baking instructor ChatGPT has done a great job with the recipe again. 🎉 I had to double my usual running distance to burn the calories though.🤣
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#baking #bananabread #cake #homebaker #bake by @mostlyediblebakes

29

11

a month ago

First time baking focaccia! Crispy, golden edges, but fluffy inside. I also like how thick it’s turned out. Try it yourself✌️

Ingredients:
• 500g strong white bread flour
• 400g lukewarm water (35–38°C)
• 7g instant yeast
• 10g fine sea salt
• 10g honey or caster sugar
• 20g extra virgin olive oil
• 1 tsp dried oregano
• 2½–3 tbsp extra virgin olive oil (for the tin)
• 2 tbsp extra virgin olive oil (for topping)
• Fresh rosemary
• Flaky sea salt
Method
1. Mix water, honey and yeast. Add flour, salt, oregano and 20g olive oil. Mix until no dry flour remains. Cover and rest 15 mins.
2. With wet hands, stretch and fold the dough from each side. Rest 20 mins. Repeat 3 more times (4 rounds total).
3. Cover and leave at room temperature for 45–60 mins.
4. Cover and refrigerate for 12–24 hours.
5. Generously oil a deep 25 × 19cm baking tin with 2½–3 tbsp olive oil. Transfer the cold dough gently into the tin, turning once to coat with oil.
6. Gently spread the dough evenly if needed, but don’t force it into the corners. Cover and leave at room temperature for around 45–90 mins, checking regularly until puffy, jiggly and bubbly.
7. Preheat oven to 220°C fan. Drizzle 2 tbsp olive oil over the dough and gently dimple deeply with oiled fingertips.
8. Top with fresh rosemary and flaky sea salt.
9. Bake for 30–35 mins until deeply golden and crisp around the edges.
10. Remove from the tin immediately and cool on a wire rack for 20–30 mins before slicing.
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#baking #focaccia #bread #homebaker #bake by @mostlyediblebakes

48

9

a month ago

I love focaccia and it’s been on my to do list for a while now! 🍞 This is my first try and it turned out pretty good. It’s not as bubbly as I would have hoped but tasted amazing anyway! 😋
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#baking #focaccia #bread #homebaker #bake by @mostlyediblebakes

22

4

a month ago

These sausage rolls are flaky, juicy and packed with caramelised onions. Try them yourself!✌️

Ingredients:
For the caramelised onions
• 2 medium onions (200–300g), thinly sliced
• 1 tbsp olive oil
• 20g unsalted butter
• ½ tsp salt
• 1 tsp brown sugar (optional)
• 1 tbsp balsamic vinegar (optional)
For the filling
• 500g good quality sausages, skins removed
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• 2 tbsp fresh parsley, finely chopped
• All of the cooled caramelised onions
For the pastry
• 1 sheet all-butter puff pastry (approximately 320g), chilled
• 1 medium egg, beaten (for egg wash)
• Sesame or poppy seeds (optional)
Method
1. Heat olive oil and butter over medium heat. Add sliced onions and salt. Cook for 10 mins until softened.
2. Reduce heat to low and cook for 35–45 mins, stirring regularly, until deep golden and jammy.
3. Stir in brown sugar (if using) and cook for 2 mins. Add balsamic vinegar (if using) and cook for 2–3 mins until any excess liquid has evaporated. Cool completely.
4. Remove sausage skins and mix the sausage meat with garlic, Dijon mustard, parsley and cooled caramelised onions until just combined.
5. Roll puff pastry into a 35 × 25cm rectangle and cut lengthways into 2 equal strips.
6. Divide filling between the strips and shape into 2 long, even logs. Place one log down the centre of each pastry strip.
7. Brush one long pastry edge with beaten egg. Fold the plain edge over the filling first, then fold the egg-washed edge over it to seal. Turn seam-side down.
8. Chill the logs for 20–30 mins.
9. Cut each log into 4 equal pieces to make 8 sausage rolls. Place on a lined baking tray.
10. Brush generously with egg wash, score the tops with 3–4 shallow diagonal cuts and sprinkle with seeds if desired.
11. Bake at 220°C fan for 10 mins, then reduce to 190°C fan and bake for another 20–25 mins until deeply golden and cooked through.
12. Cool on the tray for 5 mins, then transfer to a wire rack.
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#baking #pastry #sausagerolls #homebaker #bake by @mostlyediblebakes

38

5

a month ago