Interview with Ruth Clemens, The Pink Whisk

7 Mar

When I am lost and need some baking inspiration, I always go to one of my favourite baking blogs, The Pink Whisk, run by Ruth Clemens. There is something for everyone on her blog and I would be lost without her!!!

Ruth Clemens has had successful baking career since coming second in the first series of The Great British Bake Off and her fourth book, Creative Eclairs, is to be launched  on March 2014.  To celebrate the launch of the new book, Ruth is participating in a The Creative Eclairs Blog Hop find out the other blogs she will be visiting this week, check out this link for further information.As part of Ruth’s blog hop, she has agreed to stop by my blog to answer a few questions.

Ruth Clemens Creative Eclairs

 

What is your favourite eclair since you have now made so many of them for your new book?!

My favourite is the White Heaven – a white chocolate ganache topping and filled with a white chocolate crème patissiere, I’m not normally a mad lover of white chocolate but this éclair is so delicious it has me converted!

Which chef would you like to cook with and why?

I’d love to cook with Rachel Allen – she was one of the first chefs I watched on TV and certainly the first woman I watched.  Her laid back and home food style really strikes a chord with me and even though there are now lots of inspirational women cooking on TV she’ll always be my favourite.

What has been your biggest baking disaster?

There are so many I’m spoilt for choice!  I regularly cock things up in the kitchen.  None of them are really overly major but more down to a lack of concentration or perhaps I should say I get distracted easily which frequently results in burning things, forgetting to set the timer and most recently was failing to chill a flaky pastry pie case before baking so within 5 minutes of being in the oven it had all slid down the tin into a puddle at the bottom.

Have you any advice for any aspiring baker?

Just get stuck in and give it a go!  I’m adamant that things taste 100% better when you’ve made them yourself simply by adding the proudness factor.  The more you try out the better you get and the more you learn.  Making mistakes is all part of it and there’s very little that can’t be fixed with icing or custard.

If you were to have afternoon tea with anyone dead or alive, who would it bea and what would be on the menu?

I would like to have afternoon tea with all the contestants from my series of Bake Off.  We haven’t all been together in the same place since and it would be really lovely for a catch up. On the menu would be lots of lovely little afternoon tea treats, savoury and sweet, none of which we’d had to bake – oh what a treat that would be!

What cookbook can’t you live without?

A handy little Be-Ro book, it’s tiny but packed with lots of very basic recipes for anything and everything – pastries, cakes biscuits.  I refer to it a lot and it really is a little gem of a book.

What piece of kitchen equipment could you not live without?

Digital scales are my must have in the kitchen for really accurate weighing, and they take up much less space too and I can squirrel them away in the cupboard easily.  Baking isn’t as forgiving with ingredient measurements in the same way cooking is so good scales are a must.

Do you have any predictions for any baking trends this year?

Eclairs?!  I do hope so!  I shall lead an Éclair revolution from the front.  So far Bundt cakes are becoming increasingly popular and I’m seeing lots of hidden inside cakes around again.

 

Ruth has kindly agreed to give away a copy of her new book, Creative Eclairs, to one lucky reader.

To enter this competition, please complete the Rafflecopter widget below to verify your entries – there are three options to enter. Before completing the Rafflecopter widget, you must leave a comment at the bottom of this blog post.

You can also like The Diary of a Cake Maker Facebook page or follow @diarycakemaker on Twitter, before going back to the Rafflecopter form and hitting “Enter” on the options you have completed.


Terms and Conditions

I am hosting this giveaway on behalf of Stitch Craft and they will be responsible for sending the prize out to winner. No alternative prizes are offered. Competition closes at 12am on 14th March. Open to those over the age of 18 years old.

a Rafflecopter giveaway

Be Sociable, Share!

12 Responses to “Interview with Ruth Clemens, The Pink Whisk”

  1. frances hopkins 07. Mar, 2014 at 10:00 pm #

    Blend with milk – lovely milkshake my 12 year old does this

  2. Jo Poskitt 07. Mar, 2014 at 11:49 pm #

    Melt down and remould in heart shaped silicone mould, make chocolate muffins (Ruth’s not kidding, her’s really are the best). Inject with a dark chocolate ganache, swirl with vanilla frosting and drizzle ganache over the top. Finally top with a Toblerone heart.

  3. Leanne Lunn 10. Mar, 2014 at 12:43 pm #

    Melt them down for rice krispie cakes, or break them up and put a piece inside a cupcake nice surprise when biting in to it.

  4. Janice Papworth 12. Mar, 2014 at 12:51 pm #

    I’d melt Toblerone and use to make chocolate mousse and the top of the mousse would be sprinkled with chopped toasted almonds

  5. Jules Thomas 13. Mar, 2014 at 8:45 am #

    Push a triangle into the centre if a cupcake as soon as it comes out of the oven.

  6. Martine Roc 13. Mar, 2014 at 9:32 am #

    Just keep it in desk drawer for when a feel fed up with my work! It is simple and does not require any skills apart from unwraping the Toblerone.

  7. Francesca 13. Mar, 2014 at 5:58 pm #

    Two of my favourite ladies. And ooh, eclairs… I can’t wait to make some; thank you Ruth and thank you Hels for the lovely interview and write up :) xx

  8. teresa maxwell 13. Mar, 2014 at 6:47 pm #

    It’s the perfect handy size to bash things with. Either breaking biscuits for a cheesecake or a burglar over the head.

  9. Julie's Family Kitchen 13. Mar, 2014 at 8:18 pm #

    Use in a brownie recipe.

    Would you kindly remove my first comment as it was submitted with the wrong details, thanks.

    Julie

  10. Dilys 13. Mar, 2014 at 8:23 pm #

    As a teacher I would use them in a Maths lesson about 3D shapes and to also decorate a black forest tray bake recipe I have seen that I’d like to make.

  11. Natalie Crossan 14. Mar, 2014 at 12:51 am #

    Blend with milk – :D

Leave a Reply