The Start of a New Year

Hey guys and gals! Its the best time of year, when everyone returns to their second home for another year at university, or for some of you it’s time to start a new adventure! Welcome (back) to Leeds! We hope you’ve all had an amazing summer, and have eaten a serious amount of cake🎂


We are super excited to welcome everyone back to Baking Society, whether you’re a golden oldie or a fresh faced newbie. Everyone is welcome!

First things first. Hidden Cafe is no more. Well, not for the next couple of months. The uni is making it all swanky. So please keep your eyes peeled for an email/Facebook post/blog update/pigeon carrier message about our ~new~ location.

For those of you who don’t know (or those who have forgot because of the 3 months of not using our brains) we hold a meeting every other week, on a Tuesday at 6pm☺️

Our first meeting is going to be on Tuesday 27th September in the Business School Maurice Keyworth SR (1.06) – if you don’t know where that is, don’t worry! We will meet everyone in the lobby of the business school beforehand (I know, we’re too kind).

 What happens at a baking soc meeting I here you ask? Well let me tell you. There is a set theme and if you feel like it, you bake your best bake that fits with the theme. *You don’t have to bake, you can just come along as a taster* You come along to our meeting, hang out with some cool and friendly people and eat cake. I don’t mean one piece of cake. I mean all of the cake. So much cake that you think you could never eat any more cake in your life. (Fear not, you can. The cake-related coma passes after a few hours of not moving). Then we vote, and some lucky person is announced the winner. Typically, we have 3 categories; taste, theme and technicality. Don’t worry, it’s all a friendly thing, no real competition! Now for the exciting part- what will be our first theme? Drum roll please… SIGNATURE BAKES. So come along and bring your signature bake. It can be absolutely anything – sweet or savoury.

Now for some boring rules (soz guys).

  1. If you want to come to our meeting you must sign up on the union website (this means you need to be a member of our society).
  2. If you want to bring a bake along to the meeting, you must have a food hygiene certificate. This can be bought with your membership and you take the test or it can be an existing one ~as long as it’s still in date~

Which leads me on to memberships. We offer 2 memberships at baking soc:

Taster – £10. This is for any one who wants to come along to taste any of our wonderful creations, or if you already have a food hygiene certificate.

Baker – £22. This is for any one who wants to come along with a delicious bake who doesn’t already have a food hygiene certificate. When you pay for this type of membership, you will receive an email with all the details, including a username and password, for you to complete the certificate. For more information about our memberships, check our the “Membership Info” page.

We are changing the way things work this work when it comes to signing up for a meeting:

  • If you bake at a meeting, it’s free to come along.
  • If you don’t bring a bake, there is a sign up fee of £2. £2 for all the cake you can physically fit in your stomach.
  • Sounds like a good deal right? Well I have an even better deal. You can prepay for 5 meetings at a cost of £7! That’s a saving of £3, meaning one and a half meetings is free. For anyone who decides to prepay, we’ll issue you with a super cool card that we’ll stamp for you so you can keep track of how many meetings you’ve attended.

Finally, I’d like to introduce you all to our fabulous committee for 2016/17.

Robyn – Co-President
Favourite bake: raspberry Pavlova cupcakes, because what’s better than meringues and cakes together?!

Becky – Co-President
Favourite bake:  carrot cake because it’s my favourite thing to eat

Lydia – Treasurer
Favourite bake: caramel brownies with raspberry and white chocolate

Rachel – Secretary
Favourite bake: red velvet cupcakes because it’s the first thing I mastered

Sophie – Publicity Secretary
Favourite bake: flapjacks

Rosie – Social Secretary
Favourite bake: snickerdoodles

Ellen – Social Secretary
Favourite bake: apple and cinnamon flapjack which is the first thing I ever made for baking soc

If you have any questions at all about memberships, signing up for meetings, our first meeting, or the meaning of life please Facebook us.

Hope to see you all at our first meeting,

Robyn x
























The End and The Beginning

It’s been an exciting start to the year and though The Great British Bake Off is now over, we’re only just getting started!

We had a fabulous time at the screening of the Bake Off final and judging the baking competition helped us to bring out our inner Marys and Pauls (yes there was cake-prodding!). We’d like to thank everyone who entered and congratulate in particular our winners who recreated Tamal’s rather lovely face in Oreo crumbs (left) and our runners-up for their beautifully creamy raspberry cheesecake (right), the recipe for which can be found here.

This week we had our first bring a bake meeting on the theme of autumnal. It was lovely to see old and new faces united in a love of baked goods! Below you’ll find the recipes for how to re-create the bakes voted as your favourites.

Ellen’s Apple and Cinnamon Flapjacks (voted best on taste)


45 g cooking apples

225 g caster sugar pinch of cinnamon

225 g porridge oats

225 g self raising flour

225 g butter


1. Line and grease a 9 inch square pan (or any fairly similar sized pan) preheat the oven to 170•c.
2. Melt the butter, sugar and golden syrup in a pan. mix together the flour, cinnamon and oats in a large bowl. Add the wet ingredients to the dry ones and mix until combined.
3. Peel and finely slice the apples (tip: once the apples have been chopped place them in a bowl of cold water to stop them from going brown). Press half the flapjack mix into the bottom of the pan, then evenly lay the apple slices on top before topping with the rest of the flapjack (this doesn’t need to be neat, just try and make sure most of the Apple is covered!)
4. Bake for 25-35 minutes, depending on pan size and oven until golden brown. Best eaten warm but will still be good for 2-3 days after baking.
Eloise’s Toffee Apple Malteser Cake


For the cake: 450g apples

225g butter, softened

220g soft brown sugar 4 eggs

2 tsp cinnamon 350g self-raising flour 2 tsp baking powder

2 tbsp milk

demerara sugar, to sprinkle

For the buttercream:

40g butter

80g icing sugar

a splash of milk

For the ‘healthier’ toffee sauce:

40g butter

40g light brown sugar

2 tbsp milk

1 tbsp (greek) yogurt

2 packets of maltesers, crushed


Heat oven to 180C/fan 160C/gas 4. Butter two cake tins. Peel, core and chop the apples. Set to one side.

Place the butter, caster sugar, eggs, cinnamon, flour, baking powder and milk into a large bowl and mix well until smooth, add the apples then divide into two cake tins.

Sprinkle over the demerara sugar. Bake for 30-40 mins until golden and springy to the touch. Leave to cool for 10 mins, then turn out of tins onto rack.

For the icing mix the butter and the sugar together until smooth add the milk then sandwich the cake together with the buttercream in the middle.

Heat the brown sugar and butter in a pan until the sugar has melted and the mixed has turned to a dark brown. Take off the heat and add the milk and yogurt. Leave to cool then pour onto the cake and top with crushed Maltesers.

Rosie’s Apple Roses (voted best on technicality)12171335_883322788453095_125691062_o

This recipe can be found here 

Thanks to everybody who baked and tasted! We’re looking forward to seeing lots of you at our social on Friday 23rd October in Terrace (Facebook event here)

That’s all from us for now- happy baking!

P.S. If any of you have received your login details for the food hygiene training and want to complete it at home, all the instructions can be found if you scroll down frok this page 🙂

The Beginning of the 2015/16 Baking Extravaganza

Hello! And so begins another academic year for LUU Baking Society. We have got lots of exciting plans and we can’t wait to meet you all either for the first time or as returning members.

Your first chance to get a taster (pun intended) of the society and naturally some baked goods will be to come and see us on Monday 21st September 11am-4pm at our fresher’s fair stall in the Riley Smith Hall in the union building. Your committee will be there to answer any questions you might have about membership (if you are taster you only have to eat the cake!) and who we are as a society.

Also coming up this week we will be supporting Macmillan Cancer Support’s “World’s Biggest Coffee Morning” by holding a cake sale in the union foyer on Friday 25th September. Members who already have food hygiene training certificates are encouraged to bring individually wrapped bakes to be sold in aid of this great cause. If you missed us at the fresher’s fair, feel free to come along and chat to your committee at this event as well.

If you fancy getting creative, the union has organised a cupcake decorating workshop on Thursday 24th September 2-3pm in Room 4 (upstairs in the union building) which will be lead by some members of our committee.

Finally, and probably most importantly, our Give It A Go! (GIAG) meeting is being held on Thursday 1st October. For £2 you can come along and sample some of the committee’s favourite bakes and votes on your favourites in different categories- this gives you and idea of what to expect from our regular meetings. We are also planning some other fun activities such as blind tasting. You can get your ticket online here.

Keep an eye on our Facebook page for more updates as there’s lots to look forward to in the next couple of week. To generally salivate over past bakes, click here!

May the cake be with you xxx

Our Favourite Recipe Books

My mum has a battered old cook book that she bought from M&S in the the 80s and uses it frequently for classic bakes like shortbread, profiteroles or muffins. I used to toss it aside when looking for the perfect recipe and go straight to the newer books, but when I failed to find a perfect recipe she would turn to the exact recipe I needed in her sun-bleached book! Nowadays I always consider her favourite recipe book when I go recipe hunting!

Everyone has their personal favourite cook book, so what are some of ours?:

  1. Issy (President) swears by her childhood recipes from Be-Ro. Traditional, simple recipes like Victoria sponges and scones will never go out of fashion and she says the recipes work a treat every time! You can’t go wrong with going back to basics every now and again!
  2. Dom (Vice-President) loves Cake Days by Hummingbird Bakery for all her sponge needs and Pâtisserie Made Simple by Edd Kimber which has step-by-step photographs to help you recreate those fancy pastries you goggle at in bakeries (we all do it).
  3. Issie (Social Sec) won’t bake without Nigella Lawson’s recipes in her book How to be a Domestic Goddess. This book is full of classic recipes and some more unusual ones too!
  4. Louise (Treasurer) loves her Hummingbird Bakery recipe book (the first one they published). She thinks it’s an absolute classic and loves the recipes inside!
  5. Emily’s (Publicity Secretary) favourite recipe book is Mary Berry Cook’s the Perfect… With step-by-step photos of keys to perfecting recipes it’s great for mastering harder bakes. Its baking section is varied and it also contains lots of recipes for meals too!

We would all recommend these books to all Baking Society members! So if you haven’t spent that money your Grandparents gave you for Christmas you know what to buy 😉

Baking Society Committee


Completing the Food Hygiene training at home!

One of the most common questions we get from members is for us to explain the food hygiene training process. I’ll try and explain it all here clearly, but if you still have any questions don’t hesitate to contact us.
It is the unions policy that anyone who prepares food for profit, or as part of a club/organisation for others to eat must have passed this training. “

This basically means that as Baking members of LUU BakingSoc we all need to prove we can safely prepare food for others to enjoy. If somebody fell ill after eating one of our member’s bakes the Union and the Society would be affected.

This is particularly relevant as Tasting members pay £1 for meetings; therefore our Bakers are technically generating a profit for the society through their bakes. In effect they are caterers!

The training is really important for anybody who’s job involves working with food, and shows that you have achieved an additional qualification. It also shows that you have been an active member of a university society- something that is always good to put in the hobbies/interests section of your CV!

Okay so enough about the benefits, here’s the process involved in taking the training:

1. Upon paying for your Bakers membership please email She is our point of contact with the company who provide the training, and will send you you’re personal username and password.

You will need to email her:
. Your full name
. Your email (which you receive bakingsoc emails from)
. Your mobile number
. Name of society (BakingSoc)

2.  Once she sends you your login details, you need to go to the website: and it will bring up a page that looks like this…

3. Next, you need to click on the option ‘ALLSAFE Level 2 Food Hygiene Course’ (5th from the top).
4. The next page will prompt you to choose course, either English or Russian (as shown above). Unless you really like a challenge (Or you actually speak Russian), select the one that says ‘English’.
5. The next page will ask you for your login details (which will have been provided to you by Anne-Marie from student activities on your request). Just type the username and password given to you and click ‘Login’.
6. Once you have logged in the next page will look this. Scroll down the page and click on the link ‘Level 2 Food Hygiene Booklet (ENGLISH)’ (found directly below the image) in order to bring up a new window with the booklet. At this stage you will not be able to open the link for the exam. Read over the booklet.
  1. Now you have finished reading the booklet, the link for the exam should look like the picture. If it doesn’t show up as a link then refresh the page and it will show up in red! NB: this weird code (highlighted in purple) is the passcode thing you will need just before you start the exam. Each one is unique so before you click on the link for the exam make a note of it or copy and paste it into a word document or something. Click on the link highlighted in green and away you go to the next page…

8. Next up it’s the big moment. Click on the first course as shown. You will need to click on the ‘enrol’ button on the following page and then you start the exam. You need a passing score of 20/30, and have 45 minutes.

9. Your certificate can take up to a week to be delivered to the university. A.Rooney will contact you again when it arrives. You can collect it from Student Activities.

Once you have your certificate please either email a copy to, or bring it to the next meeting you attend so we can make a copy and mark you as able to bake!

I hope that explains everything clearly; a big thank you to our previous Secretary Alice for putting together these instructions.

Good luck with your training!
Best wishes, BakingSoc x

Cakely Run!

Last Sunday brought Leeds’ first ever “Cakely Run”! Ten lucky Baking Society members managed to grab themselves a ticket for the event that involved lots of cake, food, drinks and (of course…) fun!

The group started at Love Rouge bakery in Headingley where we were greeted with a variety of tantalising cupcakes. After ordering some some drinks we eagerly dug into the blueberry, Toblerone, lemon, cherry bakewell and raspberry flavours. It’s safe to say it was a tough choice to decide our favourite – they were all delicious!


Next, we headed to Froth and Fodder opposite the Parkinson Building for lunch. We were so spoilt to choice with everything from pulled pork sandwiches to a winter vegan stew! And, of course, more cake was on offer (no surprises there)! The selection included salted caramel gluten free brownie, peanut butter gluten free cake, white chocolate and raspberry gluten free brownie, coffee bar and ginger chocolate bar – yummy!


Finally we visited Just Grand! vintage tea room in the Grand Arcade, Leeds City Centre. By this point in time we were absolutely stuffed full of scrumptious food we were certain there was no chance of fitting anything else in. However, we quickly changed our minds once we saw what was in store for us! 3 fabulous cakes for us all to share, Guinness and chocolate cake, banana and caramel cake and Tunisian orange cake – suddenly our stomachs were rumbling again! Having scoffed all three cakes between us we were satisfied once more.

IMG_7219 IMG_7220 IMG_7218

Our first ever Cakely Run was a booming success and the Baking Society Committee have vowed to organise another for next semester – so watch this space!

Lots of Cakely Love,

Baking Society


En Français

Hello lovely bakers, last Tuesdays (18/11/14) was FRENCH which everyone got veeery excited about. You were truly making us proud this week with the array of skills and flavour combinations you came out with, from the classic tarte tatin to the french inspired goats cheese and ratatouille tart!

As always, here are the recipes for the bakes you thought were super duper fabby:

Balsamic Onion Baton (2 short baguettes worth)


400g plain white flour

100g strong white flour

14g fast action yeast

10g salt

2 eggs

Around 250g milk

40g caster sugar

1 large (or 2 small) white onions

A good, good slug of olive oil

3 tbsp Balsamic Vinegar



1. Combine the flours, yeast and salt in a large bowl, keeping the salt and yeast separate.

2. Into a set of scales, break the two eggs and make up the total weight to 350g using milk. Mix in 40g sugar and place on a low heat (always stirring) until just tepid.

3. Mix the wet and dry ingredients together until a soft dough and knead for about 10 minutes or until it begins to become smooth. Cover and leave to rest whilst you prepare the onions.

4. Thinly slice the onions into lengths and soften in a pan on a medium heat with the olive oil. They should reach the consistency you might find suitable for enjoying on hotdogs; slightly browned with some bite left. Then chuck in all the balsamic and reduce until sticky, just another couple of minutes. Leave them to cool for about 10-15 minutes.

5. Once the onions are just warm, combine them into the dough until the colour is consistent throughout. Cover and rest until doubled in size, about 1 hour.

6. Take your risen dough and shape it on a heavily floured surface into a short baguette shape

And check out some super useful images on shaping your bread in to that classic elongated shape –


Roasted Ratatouille and Goats Cheese Tart 


500g pack all-butter shortcrust pastry (or whip up your own shortcrust pastry  and feel an amazing sense of achievement)

flour, for dusting

1 aubergine, cut into 2½ cm

1 courgette, thickly sliced

1 yellow pepper, deseeded and cut into strips

1 red onion, thickly sliced

3 large garlic cloves, unpeeled

3 tbsp olive oil

250g cherry plum tomatoes

300ml pot double cream

3 eggs

½ small bunch basil, leaves only, plus a few extra leaves to serve

150g pack hard goat’s cheese (feta maybe?)

handful toasted pine nuts (optional)



  1. Heat oven to 200C/180C fan/gas 6. Toss the aubergine, courgette, pepper and onion together with the garlic, olive oil and some seasoning. Tip onto a large baking tray (you may need to use 2 trays) and roast for 20 mins. Toss through the tomatoes and roast for a further 15-20 mins or until the vegetables are tender and beginning to caramelise.
  2. Meanwhile, roll out the pastry on a lightly floured surface and use to line a 23cm loose-bottomed tart tin. Chill for 30 mins.
  3. While the vegetables cool, reduce oven to 190C/170C fan/gas 5. Prick the base of the tart case with a fork, line with baking parchment and fill with baking beans. Pop on a baking tray and bake for 15 mins, then remove the beans and parchment. Bake for 10-15 mins more until the pastry is lightly golden.
  4. Reduce oven to 160C/140C fan/gas 3. Squeeze the garlic from their skins into a jug and mash with a little salt to form a paste. Slowly whisk in the cream, followed by the eggs and some seasoning. Toss the basil through the cooled vegetables, then tip two-thirds into the pastry case, spreading out to an even layer. Crumble over three-quarters of the goat’s cheese, then pour over the cream mix. Top with the remaining veg and cheese. Bake for 40-50 mins until the tart is just set, with a slight wobble in the centre.

Baking Soc LOVE BBC Good Food, check out the full mouthwatering recipe here:

Hope you loved the theme as much as we did! Next week it’s CHRISTMASSY!!!! yes the big one everyone has been waiting for i know scream and shout and cheer and start googling all those amazing flavour combinations (I know I have, and have some hard decisions to make for the final bake).

Sorry for the ramble,

Baking love,

Louise and BS xx