TV Actress & celebrity baker, Wendi Peters has joined forces with leading cake and bread mix manufacturer Wright’s Baking to further fuel the nation’s love of home baking by creating a series of ‘how to’ short films on baking simple bread and cake recipes.
Wendi, who plays Cilla Battersby-Brown in Coronation Street, stars in three fun films showcasing recipes for: Chocolate Chip Muffins; a classic Madeira sandwich cake and a white Bloomer Loaf using Wright’s simple & multipurpose bread and cake mixes. In two shorter films, also accessible via Wright’s on-pack QR codes, Wendi provides tips on how to make indulgent Toffee Chocolate Chip Muffins and Mediterranean style Parmesan and Sundried Tomato rolls. Launching this July, all five films are available to view at:
Wendi Peters says: “As a busy working mum and a passionate baker I understand the pressures of daily life. Wright’s mixes provide the ideal solution for my love of baking and hectic lifestyle. I am delighted to be able to add my own hints and tips to the films and help people perfect their cakes and breads with Wright’s versatile and easy to use mixes.”
David Wright, Managing Director of Wright’s comments: “Our aim is to help people enjoy their baking and our films provide answers to all those little questions that go unanswered when using a recipe book.”
Wright’s use the finest flour and best ingredients to create their range of bread and cake mixes.
Wright’s cake mixes can be found in the baking aisle of Sainsbury’s, Morrisons and independent retailers with a RSP of £1.59 – £1.89 or direct at www.wrightsflour.co.uk – where you will find something for any, and every, occasion.
For more information or to join Wright’s 100,000 strong home baking club please visit: www.wrightsflour.co.uk
Wendi Peters’ Chocolate Chip Muffins
Wright’s Chocolate Fudge Cake Mix 500g
Vegetable Oil 60ml (4tbsp)
Milk Chocolate Chips
For the topping:
Butter or Margarine 200g
Icing Sugar 200g
Cocoa Powder 2 heaped tbsp
Hot Water 1tbsp
Sprinkles of your choice – we used coloured balls
Method (Makes 12 muffins):
Place the cake mix, water and oil into a bowl and mix well for 1-2 minutes.
Place 12 paper muffin cases into a baking tray and spoon the cake batter evenly between them.
Sprinkle a small handful of chocolate chips evenly on top of the batter in each of the muffin cases.
Bake at 200C (390F), gas mark 6, for approximately 20-25 minutes or until springy to touch.
Allow to cool before decorating each muffin.
For the ‘topping’, mix the cocoa power to paste with the hot water. Sieve the icing sugar into a mixing bowl; add the butter or margarine and the cocoa paste until smooth and pipe onto the cakes.
Decorate with your topping of choice.
Alternatively you can use a ‘ready-made’ chocolate topping / frosting.
Wright’s top baking tip: These chocolate muffins are the perfect show stopper to bring out at a birthday party or an indulgent afternoon tea with friends.