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Hi!
In the coming weeks, we will start releasing an e-magazine.
Each edition of our magazine will have 12 detailed recipes/projects supported by video tutorials and lots of extra recipes and tips on this website. 

Jump on board, say hello, and please feel free to suggest recipes or baking projects you want more information on, or ask for any tips that might help with your baking. 

Who are we?
We are the bakers twelve, a group of 12 friends who are passionate, enthusiastic and eclectic home bakers from all cultures, ages, professions and walks of life, uniquely united by a common love of baking and a desire to create and share in an inclusive and collaborate way.

We hope to create bakes that are approachable and achievable, which celebrate the seasons, stir up emotion and stimulate the senses. We want to share our cultures, our experiences and the baking that has been handed down from past generations. We believe above all that our baking must taste amazing.
Let’s hope you will be ‘dog-earing’ these recipes, spilling virtual ingredients on the pages and sharing them ad infinitum.

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Getting cookies and cupcakes all the same size

  When making cupcakes or cookies it is often difficult to get the entire tray all the same size. I use different sized ice cream scoops to ensure that all cupcakes are even in size. This also cuts down on the mess created by using regular spoons. I have four different sizes which covers most …

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A play on Venetian Biscuits

If ever I had a biscuit addiction, Venetians would be part of that –  I cannot remember a time when I did not love these classics, something about dipping them in a hot cup of coffee, the chocolate melting off in your mouth and the hint of coconut is completely addictive and why they never …

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How to Achieve Ultra Vibrant Coloured Macarons

How to achieve ultra vibrant coloured macarons. Getting black or dark red macarons can be very difficult, they usually end up paler than desired. To get dark, vibrant colours, I’ve found it’s best to add a heaped tablespoon of gel paste colour to the sugar syrup before cooking it, that way it doesn’t affect the …

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Pan Release

Pan release is a really handy cooking tool to keep in your arsenal of tips and tricks to make baking easier. I use pan release when cooking most of my cakes to help prevent the cakes from sticking to the tins. It works better than anything else I have ever used, it’s cheap, easy, and fast to …

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How to Make Piping Bags

Piping bags Fabric or plastic piping bags are great, but they take time to clean and they can be cumbersome to work with. Especially when working with multiple coloured royal icing, I find it a lot easier to work with handmade paper piping bags.  They only take a couple of seconds to make and they …

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Website and E-Magazine in Development

Hi!  In the coming weeks, we will start releasing an e-magazine. Each edition of our magazine will have 12 detailed recipes/projects supported by video tutorials and lots of extra recipes and tips on this website.  Jump on board, say hello, and please feel free to suggest recipes or baking projects you want more information on, or ask …

Read more

Red velvet cake with sour cream white chocolate ganache recipe

Red velvet cake with sour cream white chocolate ganache recipe. By Robert Harwood of Roberts Cakes and Cooking This is the recipe for my favourite cake flavour combination. It’s one of the cheaper cakes to make, the cake and filling combo is incredibly delicious and the ganache and cake recipes are versatile recipes I use …

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