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Invite a friend – Just fill in their details below and I’ll send them an invitation to join
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Monthly members: Get 1 free month for every referral who joins.
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Annual members: Receive 10% back on your membership fee for each successful referral.
So go ahead—invite your friends and family today and start enjoying the rewards.
Matt x
Share Bake It Better. Share the Rewards.
Got a friend who’d love Bake It Better as much as you do? Invite them today and you’ll both get rewarded.
Here’s how it works:
-
Invite a friend – Just fill in their details below and I’ll send them an invitation to join.
-
They join for £1 – Their first month’s membership is only £1.
-
You get rewarded – Once they join, your next month’s membership is free.
💡 The best part? There’s no limit! Invite as many friends as you like:
-
Monthly members: Get 1 free month for every referral who joins.
-
Annual members: Receive 10% back on your membership fee for each successful referral.
So go ahead—invite your friends and family today and start enjoying the rewards.
Matt x
Archive
The archive
I’ve been running Bake It Better for 6 years and have tried different styles of filming and recipe formats throughout this time. This archive houses all my older videos and recipes before I moved to a Two Tier recipe format in September 2023
Welcome to Bake it Better
This month: Plated Meringue Desserts
Happy new year! I thought we’d kick of 2026 with a bang, and try some fancy plated meringue desserts.
These desserts were inspired by my recent collaboration with Michelin Star chef, Tom Aikens. It’s not often I step into a professional kitchen, and I had so much fun preparing his spin on an Île flottante – a traditional French recipe. After learning so many tips, I was inspired to try my own version, as well as another fun way to serve swiss meringue.
Tier 1
Typically made by poaching a meringue and serving it in a warm bowl crème anglaise, this version of Îles flottantes is much more refined, with a Swiss meringue that is cut into a perfect disc. We fill the centre with crème anglaise and then top it with a thin caramel disc and clear caramel sauce. I used a few of Tom’s recipes which worked so well, then added my own twist! It takes a little bit of effort but really is a show stopper.
Tier 2
Sticking with the theme of Swiss meringue, we use the same technique to make a Swiss-French cocoa meringue and then use a very delicate piping technique to create the perfect cylinder shape. It’s filled with a chocolate brownie, black sesame meringue and softly whipped cream. The meringue can be tricky to pipe (I failed more than a few times!), but there is enough mixture in the recipe to have a few practice attempts too.
If you have any questions, please email me or ask them on the private Facebook group. As always, I’d love to see your creations!
Matt x
Don’t forget to join our online community, to share your creations, and ask any questions to Matt directly.
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Previous months
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All the best
Matt x
