A few months ago I was afforded the wonderful opportunity to work with the Stork Bake team on their Instagram account.

Hi Stork fam, it’s Stork Baker @saaleha_b here. I will be taking over this account for the next three days to bring you baking hacks, treats and lots of sweet vibes. Today I’m going to share an easy way to make a chai-flavoured frosting to top off your favourite cupcake recipe. All you’ll need are icing sugar, Stork Bake and a few sachets of any kind of unsweetened ready-to-drink chai premix (the kind where you just have to add water). To make the frosting; beat 250g of Stork Bake with 250g of icing sugar and a dash of milk. Add in up to four sachets of the chai mix (more if you want a deeper flavour, taste as you go along). If you’re using a sweetened chai premix, reduce the amount of sugar. Frost your cupcakes and double up on the chai-love by serving with a cup of hot, spicy tea. #Stork #StorkBakers #BakeBrave #StorkBake #StorkBakesBest #Stork #frosting #chai

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I love the word rustic as it relates to food. It’s such a forgiving kind of approach, celebratory of the inexact and quirky. I found a great recipe for a cream cheese pastry on http://www.ilovebakingsa.mobi. I added two tablespoons of sugar to the dough to convert it into a dessert base for this rustic caramel apple tart.
After rolling out my bases, I spread each one with a dollop of ready-made caramel. I then arranged thin slices of apple and brushed them with melted Stork Bake. After a sprinkle of vanilla sugar, they went into the oven (at 180 degrees Celsius) for around 25 minutes. A sprinkle of icing sugar and drizzle of caramel sauce and they were ready to serve. #Stork #StorkBakers #BakeBrave #StorkBake #StorkBakesBest #Stork #appletart #rustic

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Recipe for Cream cheese pastry (via ILoveBakingSA):

  • 150g cake flour
  • 2.5ml (½ tsp) salt
  • 80g Stork Bake
  • 120g cream cheese

Preheat the oven to 200°C. Line a baking tray with baking paper.
Combine the flour, salt and Stork Bake in a food processor. Process until it resembles breadcrumbs.
Add the cream cheese and process until the dough comes together. Form the dough into a disc and wrap with cling-wrap. Refrigerate for 30 minutes.
Roll the dough out onto the baking tray until 5mm thickness. Add toppings.
Bake in the oven for 20-25 minutes or until golden brown and crisp.

Candy-making may seem daunting a process but there’s nothing easier than stirring up a batch of English toffee. They also make great gifts. I added anise seeds to this one for its lovely liqourice notes. 340g Stork Bake 1 and 1/2 cup sugar 3 Tablespoons water 2 Tablespoons liquid glucose 1 cup slivered almonds 1/2 cup dessicated coconut 4 teaspoons anise seeds (or fennel) In a pot on medium heat, melt Stork Bake and sugar. Once these are combined, add water and liquid glucose. Stir the mixture until it begins to bubble and pull away from the sides (this will take a bit of time). Once the mixture turns a golden brown colour, tip in the almonds, coconut and anise seeds. Stir the mixture to distribute the add-ins evenly. If any of the oils separates while stirring, pour off the excess and discard. Spread toffee into a foil-lined shallow edged tray or into silicone moulds. Once hardened, pour on melted chocolate or leave as is. #Stork #StorkBakers #BakeBrave #StorkBake #StorkBakesBest #Stork #englishtoffee #sweets

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