A Quick Catch Up With The Queen Of Baking, Mary Berry!




See Mary at Cake International - The Sugarcraft, Cake Decorating & Baking Show
EventCity, Manchester - 8-10 March
ExCeL, London - 12-14 April

She has sold over five million cookbooks, has nearly 60 years baking experience and is known for being the queen of all things baking. Whether you are a seasoned professional or just starting out in the exciting world of home baking, Mary Berry is a name that you'll be familiar with.

From the signature Lemon Drizzle Cake to the challenging Fraisier Cake, there is no doubt that Mary's recipes are some of the best loved.  Having learnt the art of baking from her mother, Mary quickly established herself as a leading cookery writer and broadcaster, specialising in Aga cookery, cakes and desserts.

Mary will be making her only appearance in Manchester at Cake International - The Sugarcraft, Cake Decorating & Baking Show at EventCity from the 8-10 March and also at ExCeL, London from 12-14 April.  She will be appearing alongside Britain's best loved artisan baker, Paul Hollywood, and the 2012 Great British Bake Off winner John Whaite.

We caught up with Mary to find out a little more about the queen of baking.
What or who got you interested in baking?

A wonderful home economics teacher called Miss Date, she was lovely and encouraged me in class

What is your current signature dish?

Lemon Drizzle cake

If you weren't a chef what would you be?

A gardener

Sweet tooth or savoury?

Savoury

What do you most enjoy about baking?

I enjoy sharing the finished bake with family and friends

What are your top tips for any aspiring baker?

Follow a good recipe and weigh accurately. Use digital scales and weigh exactly as in the recipe. Use the correct sized tin and oven temperature, all these changes can affect the cake.

Cake baking and decorating has exploded in popularity recently - what's your opinion on why this could be?

The Great British Bake Off has inspired a new generation of bakers

Mary's Famous Lemon Drizzle
Ingredients
225g softened butter
225g caster sugar
275g self-raising flour
2 level teaspoons baking powder
4 large eggs
4 tablespoons milk
Finely grated rind of 2 lemons

For crunchy lemon icing:
175g granulated sugar
Juice of 2 lemons

30 x 23 cm traybake, greased and lined

Method
Preheat the oven to 160c/Fan 140c/gas mark 3
Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a  large mixing bowl and turn into the prepared tin.
Bake in the preheated oven for about 35-40 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
While the cake is still warm, make the topping.  Mix together the sugar and lemon juice, and pour over the warm cake.
Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.
Don't miss the original cake show, Cake International - The Sugarcraft, Cake Decorating & Baking Show at EventCity, Manchester from 8-10 March and ExCeL, London from 12-14 April where you can see Mary Berry, Paul Hollywood and John Whaite and pick up top tips and recipes straight from the experts!  Please visit www.cakeinternational.co.uk for more information.

OTHER SHOW FEATURES INCLUDE:
Over 80 exhibitors from across the globe will be offering the very latest cake decorating and sugarcraft supplies. Demonstration Theatres where you will find some of the greatest sugarcraft and cake decorating talents from home and abroad.  Guest chef, Paul Da Costa Greaves with his favourite recipes in The Bakery Theatre. A Taste of Sugar Mini-Workshops, which has been specially designed to help sugarcrafting newcomers and juniors learn fantastic cake crafting techniques. International Guests and experts in sugarcraft, cake decorating and baking.

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