Enjoying the process

Day 106 of January, it seems, and just as I was revelling in the frosty bliss (I must admit, I'm one of those oddballs who thrives in the cold – must be my northern roots), the skies have opened up again. But really, what’s a better excuse for an afternoon to sit down with a brew and work on this newsletter than a good old soggy day?

The recipe for these newsletters is still being perfected – think of it as a work in progress, much like my baking skills! But for now, let's jump into a recap of our first month's adventures in the kitchen and a sneak peek at the tasty treats I've got lined up for February.

Let's dive in!

I ambitiously planned to document each bake, however despite my best efforts to pace myself, my pre-New Year's baking spree turned into quite the floury marathon. I kicked off with the baking essentials – chocolate chip cookies and oaty biscuits, swiftly followed by a Victoria sponge, an undeniable classic for us newbie bakers. Christmas then called for some festive cupcakes.

But the grand finale of the year? A 6-tier rainbow birthday cake, smothered in frosting and sprinkles, for Ben’s birthday. That day, after 5 hours of frantic baking, I discovered frosting's miraculous ability to conceal even the most grievous of baking sins.

Feel free to laugh. I would totally understand!

The Bakes

With January's arrival came an epiphany – not only do I love the baking itself, but the whole shebang: presenting, documenting, and photographing my creations. Below is a gallery of this month's baking attempts. Some were spot-on, others were learning curves. Click through on the images for ingredients and recipes on Instagram!

“Hey, Dawn…”

When I first toyed with the idea of combining my baking journey with AI assistance, I wasn’t entirely sure how it would pan out. But, having 'Dawn' as my kitchen sidekick has been a revelation. Her ability to answer even the most seemingly trivial questions has been a game-changer, especially with recipe conversions.

Why are my chocolate chips sinking in my cupcakes?
Your dough could be too wet, however it’s always great practice when putting things in to dough (like chocolate chips or blueberries) to toss them in roughly 2 tablespoons of flour. This gives whatever you’re adding an extra bit of grip and should hopefully reduce any sinking.

Why do most of my bakes take longer than the time specified?
It might not be you; it could be your oven. A thermometer revealed mine was running cooler than expected – definitely worth checking!

How do you make your own muffin cases?
I’ve stumbled upon a couple of clever hacks for DIY muffin cases – check out this easy tumbler/fold method. Who knew baking could turn you into a crafty genius?

Coming up

I’m buzzing with ideas for Taisty Bytes, including a new space for documenting all the recipes I’ve tackled and those on my wish list. It's going to be a treasure trove of culinary escapades!

Looking ahead, February seems a great month for cheesecake experiments, diving into bread-making with soft white rolls, and maybe tackling a classic tiramisu – Ben’s all time favourite dessert! I’m also going to do a whole batch of air-fryer recipes, so I look forward to reporting back on those.

So here's to another month of joyful baking, a few happy mishaps, and eating way too much!

Happy baking,
Mark