Go get baking
Get your bake on with or show-shopping kitchen kit.
Whether you’re inspired by baking shows, or just wanting to whip up some tasty treats– we’ve got all you need to master your show stoppers.
Bake of the week...
Easy to make and utterly delectable, traditional German quark stollen baked into sweet bread.
What you'll need:
- 300g white marzipan
- 150g Fairtrade white caster sugar
- 200g British quark
- 100g unsalted English butter, melted, plus extra to glaze
- 1 medium British free-range egg, beaten
- 100 g ground almonds
- 1 tsp Valencian Orange Extract
- 1 tsp French Almond Extract
- 225g plain flour, plus extra for dusting
- 200g luxury mixed dried fruit
- 20g icing sugar
- 1 tsp mixed spice
- 1 tsp baking powder
Prep time: 30 mins
Cooking time: 45 mins
- Preheat the oven to 180°C, fan 160°C, gas 4 and line a baking tray with non-stick baking paper.
- Halve the marzipan and roll each piece into a smooth stick about 20cm in length.
- Beat the caster sugar and quark or cottage cheese together in a bowl until smooth, then beat in the melted butter, egg, ground almonds, extracts and mixed spice.
- Sift the flour and baking powder over the cheese mixture and stir through evenly. Add the dried fruit and stir again. The texture will be like a soft scone dough.
- Lightly flour a work surface and shape half of the dough mixture into a 20cm long log. Press one stick of marzipan into the dough lengthways, then pinch the dough up and around to seal it inside. Move the log carefully to the tray using a spatula, then do the same with the remaining dough and marzipan, making sure they are spaced well apart on the baking tray.
- Bake for about 45 minutes until risen, slightly firm and golden. Remove from the oven, leave to cool for 10 minutes, then brush with extra melted butter and leave to cool completely. When cold, dredge with icing sugar. Wrap well in cling film or baking paper and store in an airtight container for up to one week.
Baking for beginners and pros
Brand new baker?
Want to try baking the basics, but not sure where to begin? Don’t sweat over the sugar – we’ve got the basics to get you baking.
From baking trays and cake tins, to kitchen scales and mixing bowls. All you need to do is pop on your apron, pick a recipe and decide who gets to lick the spoon.
Ready to bake a masterpiece?
If you’ve mastered the basics and feeling inspired to try something new, start by upgrading your baking equipment.
Stand mixers make great sous chefs; working on your meringue mix, whilst you crack on with the next steps of your recipe. Or experiment with new flavoured loafs, with a bread maker.
It's all in the prep...
When it comes to baking, measurements are exact for a reason - a few grams out can make all the difference. So, get your measurements spot on with an electric or retro style scale.
These are handy for smaller amounts or measuring liquid. Most are suitable for the fridge, freezer and dishwasher, meaning you can use them to store any of your ingredients.
Baking trays and tins
Cupcake and muffin trays
Non-stick resistant coating is essential to reduce your bakes from sticking. Trays with wider edges or grab grips also make it easier to transfer things to and from the oven.
Designed for bread or loaf cakes, the high sides help mould and shape your bake. Non-stick options will make getting your bake out easier, or run a knife around the edge to loosen it.
Once you take your bake out of the oven, give it a few minutes within its tray or tin (this'll help it keep its structure whilst it cools) before allowing it to cool fully on a wire cooling rack.
With up to 5 speeds (including a turbo-speed), you can quickly make light work of mixing, folding or whisking your ingredients together. Their compact size means they’re ideal for reduced portions and for storing away in smaller kitchens too.
These free-standing sous chefs allow you to continue with your recipe whilst they do the hard work of mixing ingredients together. Their movable arm and attached bowl means less mess, whilst the different attachments cater for your every baking need:
- Balloon whisk – helps get air in as it whips ingredients into creams, sauces or lighter mixtures.
- Flat beater – mixes batters, icing etc. into a smooth and even consistency.
- Dough hook – kneads together dough and heavy pastries.
Forget squeezing lemons until your hands cramp – a juicer will do all the prep and hardwork for you. Use with hard or soft fruits and pop the fresh juice into your bakes.
Blitz through your recipe with a helpful hand blender. Its slim design means it’s easy to store, whilst its different functions and attachments help smoothly combine your ingredients.
Have you thought about...
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