Baking Mad with Eric Lanlard BBC lifestyle HyppTV 620


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Eric Lanlard of Baking Mad

Master pattisier and baker to the stars, Eric Lanlard (better known as Cake Boy) was in Kuala Lumpur to promote BBC Lifestyle’s “Baking Mad with Eric Lanlard” shown here on HyppTV Channel 620 and I personally meet up with him at his masterclass graciously conducted at Starhill Gallery Culinary Studio. The meeting truly got me excited, on his 2nd day masterclass it was crowded with nearly 40 dedicated dessert punters like myself. It was spectacular indeed.

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Eric himself as we know is an international star and has presented four television series, Glamour Puds (series 1 and 2) and Baking Mad (series 1 and 2). His outstanding recognition comes from him creating breathtaking cakes for numerous A List celebrities such as Madonna and Claudia Schiffer for their weddings, and the Queen Mother’s 101st birthday celebrations. Eric is author of five books – his latest ‘Chocolat’ is an exquisite collection of his stunning recipes, celebrating his favourite ingredient.

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Eric was just the perfect buddy to bake along side as he is witty and funny yet very baking knowledgeable. He coached the followers on that morning at his masterclass on how to bake a good cake and how to perfectly beautify a homemade cake. It was exciting and thrilling. He definitely has a great touch when comes to baking. Love his work and his easy to follow recipes.

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Eric Lanlard’s Dark Chocolate Moelleux

Serves 12–14
Preparation time: 30 minutes, plus cooling
Cooking time: 40–45 minutes

For the sponge
350g (11½oz) butter, softened, plus extra for greasing
50g (2oz) dark chocolate, roughly chopped
350g (11½oz) golden caster sugar
50g (2oz) black treacle
8 eggs, lightly beaten
300g (10oz) self-raising flour
50g (2oz) cocoa powder
2 tsp baking powder
50g (2oz) ground almonds

For the ganache
200ml (7 fl oz) whipping cream
200g (7oz) dark chocolate, chopped

For the buttercream
25g (1oz) dark chocolate, roughly chopped
200g (7oz) icing sugar, sifted
100g (3½ oz) unsalted butter, softened
a few drops of vanilla extract
2 tbsp double cream
berries or dried fruits and nuts, to decorate

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First make the sponge. Preheat the oven to 170°C (fan 150°C)/325°F/gas mark 3. Grease 2 x 22cm (8½in) diameter shallow cake tins and line with baking paper. Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.

In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the black treacle. Beat in the eggs, a little at a time, then add the melted chocolate. Sift the flour, cocoa powder and baking powder together, then fold in with the ground almonds. Finish with an electric hand whisk to produce a smooth, glossy consistency.

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Divide the mixture between the prepared tins and level the tops. Bake in the oven for 30–35 minutes, or until a skewer inserted into the centres comes out clean. Leave to cool in the tins, then turn out on to a cooling rack.

To make the ganache, put the whipping cream into a saucepan and heat to just below boiling point. Remove from the heat and add the chocolate, beating vigorously until melted and smooth. Leave to cool to room temperature.

To make the buttercream, melt the chocolate as above and leave to cool. In a bowl, cream the icing sugar and butter together using an electric hand whisk until light and fluffy. Beat in the vanilla, cooled chocolate and double cream to form a fairly stiff spreading consistency.

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To assemble the cake, level the tops of the sponges using a sharp knife. Spread the buttercream over the top of one of the sponges and place it on a cooling rack set over a large plate or baking tray. Place the other sponge, upside down, on top to give a nice flat surface. Pour the ganache over the cake, completely covering it. Smooth with a palette knife and leave to set. Serve decorated with berries or dried fruits and nuts.

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Chocolat – Eric’s new book shares more than 100 of his favourite recipes that use the baking ingredient he loves the most – chocolate.

Baking with Eric Lanlard was truly fun and what’s more to ask when i was lucky to be one to own his autographed TART IT UP! baking book . . . . . Sidney Kan

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