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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: Danishes
I thought we’d end the year with a bit of a challenge…hand lamination! This month we’re tackling danishes. Very similar to croissants, just with a more enriched dough.
Hand laminated pastries are always one of the toughest challenges for home bakers, but understanding some key principles like butter temperature and dough length makes the process so much easier.
Both these recipes take quite a bit of time, so set aside a day at the weekend to tackle them! For me, this is the exact technique I use for all my laminated dough recipes — so once you understand this method, whether you’re making croissants or puff pastry, you’ll have the confidence to make anything. Good luck!
Tier 1
This recipe is all about the dough. We walk through hand lamination step-by-step, so make sure to watch the video before diving in. Once the dough is ready, we use a simple shaping technique to twist the dough, then finish the flakey pastry with a simple vanilla glaze to make these vanilla Danish twists.
Tier 2
For these Danish cinnamon rolls we take the same dough from Tier 1 and fill it with a cinnamon crème pâtissière instead of a traditional cinnamon butter. Then we bake the rolls with a tray on top for the perfect ‘puck’ shape. The cinnamon glaze to finish gives it an extra cinnamon kick and a crackly texture.
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!
See you in the new year!
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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I’m excited for you to start your baking journey.
All the best
Matt x
