World Baking Day: Tastiest Current Baking Trends
It’s World Baking Day, which means there’s no batter time to indulge in some delicious, sweet treats. If you’re struggling to decide what tasty bakes to whip up, don’t worry we’ve got you!
We’ve rounded up some of the most popular current baking trends, from viral TikTok sensations to fun and delicious creations for the whole family. Here’s a selection of some of our favourite trending recipes:
Breakfast Baked Oats
Whoever said porridge had to be boring clearly hadn’t tried this delicious creation! Baked oats have become a huge baking sensation on TikTok as we’re seeing new scrumptious recipes popping up everywhere.
Baked oats aren’t your traditional breakfast, these delicious oats look and taste cake-like (yes, cake for breakfast) only healthier and easier – it’s truly a win-win! Early mornings will be a dream when you have this protein packed oatmeal breakfast to look forward to.
This scrumptious bakewell baked oats recipe from Pinch of Nom’s website is too irresistible not to recreate, paired with a cuppa – bake your dreams crumb true!
Image: Pinch of Nom
- 40g oats
- 175g fat free natural yoghurt
- 1 tsp vanilla extract
- ¾ tbsp granulated sweetener
- 1 tsp almond extract
- 2 eggs - you can use 1 egg if you prefer a slightly drier texture
- 1 tsp cherry jam
- Add all of the ingredients into a bowl and stir until combined
- Pour into an oven proof dish and place the cherry jam in the middle
- Place on a baking tray and bake on 180C for 35-40 minutes
If a bakewell isn’t your thing, you can still get on the baked oats hype with these other delicious recipes on their website: Turkish Delight Baked Oats, Manchester Tart Baked Oats, Orange Marmalade Baked Oats, Lemon and Blueberry Baked Oats and Carrot Cake Baked Oats.
Calling all Biscoff lovers! It wouldn’t be a baking trends round-up without mentioning a Biscoff recipe, this popular sweet treat is having its moment – and for good reason - as this caramel spread is irresistibly moreish with every heavenly mouthful.
So, if you need another Biscoff fix or haven’t tried this sensation yet– we’ve got you covered with this deliciously sweet, chewy Biscoff cookie recipe from Olive Magazine.
Top tip – once you’ve measured out your ingredients, grab a spoon and indulge in the rest of the Biscoff tub (you won’t regret it!)
Image: Olive Magazine
- 12 tbsp Biscoff spread
- 125g softened salted butter
- 100g caster sugar
- 100g soft light brown sugar
- 1 tsp vanilla bean paste
- 1 medium egg
- 225g plain flour
- 1 tbsp cornflour
- ½ tsp baking powder
- 100g Lotus biscuits, finely chopped
- Line a small baking tray with baking parchment. Scoop 1 level tbsp Biscoff onto the baking tray. Repeat 11 more times. Freeze for 1 hour until firm.
- Heat the oven to 190C/fan 170C/gas 5. Line two baking sheets with baking parchment. Beat together the butter and sugars until light and fluffy. Beat in the vanilla bean paste and the egg. Sieve together the flour, cornflour and baking powder. Stir into the cookie mix and then fold though the chopped Lotus biscuits.
- Divide the cookie dough into 12 pieces. Flatten each into a disc shape. Put the frozen Biscoff balls onto the cookie discs then mould the cookie dough around the Biscoff. Spread out on the two baking sheets and bake for 10-12 mins until just turning golden around the edges. Cool on the sheets for 10 mins then move to a wire rack.
For more delicious Biscoff inspired recipes click here.
This is a classic recipe that may bring back memories from the first lockdown, as banana bread gained huge popularity last year with Google searches of the recipe increasing over 500%. It’s not hard to see why as it’s probably one of the easiest bakes to make at home.
Banana bread is also a great way of using up ingredients in your house, so grab your overripe bananas and get baking this family favourite!
BBC Good Food have created a brilliant banana bread recipe that combines a tasty banana loaf with a zesty drizzle cake. This 2-in-1 loaf can even be frozen (if you don’t eat it all at once) – check out the scrumptious recipe below:
Image: BBC Good Food
- Heat oven to 180C/160C fan/gas 4.
- Butter a 2lb loaf tin and line the base and sides with baking parchment.
- Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
- Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
- Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
- Cool in the tin for 10 mins, then remove to a wire rack.
- Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
- Drizzle the icing across the top of the cake and decorate with a handful of banana chips.
For more delicious recipes visit BBC Good Food.
Whether you’re hosting a party and looking for some sweet treats or searching for a fun activity to keep the kiddies entertained, cake pops are the perfect ideal baking creation to make as a family.
The best part about cake pops, they don’t have to be baking-perfection, so just have fun making them and enjoy eating their soft gooey centres. They’re also a great way of turning leftover birthday cake or sprinkles into a delicious new treat.
BBC Good Food have a delicious white chocolate cake pop recipe on their website – check it out below:
Image: BBC Good Food
For the cake
For the buttercream
- First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
- While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.
- Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.
If you’re thinking of creating one of these yummy recipes this World Baking Day make sure you tag us in your delicious creations or use #KeepmoatHomes – we’d love to see them!