Embark on Your Cake Decorating Journey: First Steps and Essential Tips

Embarking on the journey of cake decorating is like stepping into a world of creativity, where every cake becomes a canvas and every decoration an expression of artistry. 

Whether you're a novice baker or a seasoned pro looking to enhance your skills, mastering the basics of cake decorating is essential. In this guide, we'll explore the first steps to take when diving into the delightful world of cake decoration.

Gather Essential Tools:

Before you start decorating, it's crucial to gather the right tools. Some essential items include:

Cake turntable: Provides ease of access when frosting and decorating your cake.

Offset spatula: Perfect for spreading frosting smoothly.

Piping bags and tips: Essential for creating intricate designs and borders.

Bench scraper: Helps achieve clean, smooth edges on your cakes.

Fondant smoother: Essential for working with fondant to achieve a flawless finish.

Choose Your Cake Base:

Decide on the type of cake you want to decorate. Whether it's a classic vanilla sponge, a rich chocolate cake, or a moist red velvet, choose a base that complements your design and suits your taste preferences.

Master the Art of Frosting:

A beautifully frosted cake serves as the foundation for your decorations. Begin by applying a crumb coat, a thin layer of frosting that seals in any loose crumbs. Then, apply a thicker layer of frosting for the final coat. Experiment with different techniques like the "smooth as glass" method or textured finishes for added flair.

Experiment with Piping Techniques:

Piping is where your creativity can truly shine. Practice basic piping techniques such as stars, rosettes, and borders using different piping tips. As you gain confidence, explore more advanced techniques like piping flowers and intricate designs.

Get Creative with Fondant:

Fondant is a versatile medium that allows you to create intricate decorations, from elegant flowers to whimsical figurines. Roll out fondant using a rolling pin and drape it over your cake for a smooth finish. Use fondant cutters, moulds, and shaping tools to create your desired decorations.

Add Personal Touches:

Inject your personality into your cake decorations by incorporating personal touches. Whether it's a themed cake for a special occasion or a custom design that reflects your style, let your creativity run wild.

Practice, Practice, Practice:

Like any skill, cake decorating requires practice and patience. Don't be discouraged by initial setback, embrace them as learning opportunities. With each cake you decorate, you'll refine your techniques and develop your own signature style.

Embarking on the journey of cake decorating is a rewarding experience that allows you to unleash your creativity and transform ordinary cakes into edible works of art. By mastering the first steps outlined in this guide and embracing experimentation, you'll be well on your way to becoming a skilled cake decorator. So, gather your tools, whip up a batch of frosting, and let your imagination take the lead as you embark on your cake decorating adventure. Happy decorating!

Free-from Disruptor brand 'We Love Cake' Gets major Makeover to Kick Off 2024

Bells of Lazonby's iconic We Love Cake has undergone a branding and packaging overhaul in a bid to excite loyal shoppers and attract a younger demographic in 2024.

The rebrand is backed by a new campaign 'Baked in Joy' that will celebrate those who have found We Love Cake after diagnosis of Coeliac disease (such as my wife) or a newfound lifestyle choice, and it'll be deployed through digital channels.

The new-look packs are to be on shelf in supermarkets from later this month and in-foodservice during this year.

To date the free-from bakery, based in Lazonby Cumbria, has been noted for its disruptive and innovative take on the category, recreating iconic, household favourites in vegan, dairy-free and gluten-free varieties. 

We Love Cake has seen rapid growth in recent years showing a staggering growth of in excess of  370% since 2020 in value and volume.

Operating in UK Frozen Foodservice, Australian and UK retail, it's on track with its mission to become the biggest brand in value sales in Free From Sweet Bakery in the UK having achieved this already in Australia. 

Initially launched in 2012 in UK foodservice, the brand became a success due to its quality, taste credentials and allergen integrity.

Having been a disruptor to UK retail in 2019, We Love Cake was selling under 1,000 packs per week, by the end of 2023 it sold over 25,000 packs in UK retail in one week.

The rebrand aims to be a step change for We Love Cake. In-market sales estimated for 2024 are believed to be worth over 4M Australian Dollars in Australia and over £7M in the UK.

Head of Brand and Marketing, Josh Boydell-Smith, said: “The rebrand and marketing campaign 'Baked in Joy' is the absolutely perfect opportunity to celebrate those who have found the brand through Coeliac disease or lifestyle choice, it aims to normalise free-from sweet bakery and remind people how good it can taste.

“We are rebranding to drive growth and gain further distribution, but mainly to better tell our our story and open ourselves up to younger shoppers. Five years ago we looked bold and new on shelf, since others have followed, we realised that it was time for a refresh and to stand out once again.”

Speaking on the brands rapid growth, Josh added: “Based out of Lazonby in Cumbria, we pride ourselves on being a brand that's punching well above our weight. To date our success has been driven by innovation and strong distribution, we now have 33 lines in our portfolio across the UK and Australia spanning frozen, ambient and chilled foods." 

Josh went on to say: “Our branding needed to support our presence in the free-from category, it was time for us to shake things up, and remind our shoppers why they really do love cake.”

Bells of Lazonby will be investing in digital markerting that will reach over five million consumers with the new 'Baked in Joy' campaign. The product rebrand is going to be heaviily supported by PR and social media outreach though all operating channels.

FACTFILE: Back in 202 The We Love Cake journey began when second-generation family business owner, Michael Bell, took the decision to try to live as a coeliac for a week. 

Michael was totally dissatisfied with anything he ate, not least the free from cakes he reluctantly attempted.

By only day two of the week-log trial he decided to build a dedicated Gluten, wheat, and milk free bakery.  After years of honing gluten free bakery, he introduced We Love Cake to the UK foodservice in 2012.

We Love Cake are registered with Coeliac UK and declared as suitable for those with coeliac disease.

We love Cake is sold across the UK in Major Retail, Cafés and restaurants and Australia. Constantly re-working and revisiting the recipes, in 2019 We Love Cake rebranded and reduced sugar content across its portfolio.

For more information: https://we-love-cake.co.uk/delicious-gluten-free-cakes/ or follow on Instagram @welovecakeuk.

DukesHill Hampers for Mother's Day and a Ginger & Rhubarb Cake Recipe to Make Her Smile

Shower your mother with appreciation and a thoughtful gift from DukesHill. Delight her with an expertly packed gift box brimming with exceptional chocolates, or a hamper bursting with delicious treats. 

DukesHill's Afternoon Tea Hamper £66 for 6 items

Traditionally presented in a rustic wicker basket with leather straps that can be used for picnics and storage, this Afternoon Tea Hamper contains a selection of indulgent chocolates and treats. From a delicious fruitcake and traditional melt-in-the-mouth all-butter Scottish shortbread, your mum will love working her way through the hamper of delights.

Chocolate tiffin (500g), 2nd Flush Darjeeling Tea Pyramid Bags (x15), Grandad's light fruit loaf cake (500g), Flapjack (350g), Handmade Scottish shortbread (300g), Milk chocolate, crunchy biscuit & caramelised pecan mendiants (150g)

Pancake Breakfast Selection £33.75 for 6 items

Surprise your mum with an irresistible pancake breakfast selection. Contains 6 wholegrain pancakes, 6 lemon and poppy seed pancakes, cultured butter, blossom soft set honey and DukesHill's finest traditionally cured British streaky bacon. Serve with their delectable strawberry jam. 

Contains wholegrain pancakes (x6), lemon and poppy seed pancakes (x6), cultured butter (210g), blossom soft set honey (350g), unsmoked dry cured streaky bacon (350g), strawberry jam (227g)

Large chocolate selection from £29.95 for 250g

DukesHill's signature chocolate selection, each in a beautifully ribboned gift box.

Each hand filled selection comprises a mix of milk, dark and caramelised white chocolates including pralines, ganache, gianduja and caramels. The perfect selection to delight and surprise.

RECIPE: Ginger and rhubarb cake with brown buttercream

Ingredients

320g Unsalted butter

320g Light brown sugar

320g Self-raising flour

2 tsp Baking powder

1 1/2 tbsp Ground ginger

1 tsp Mixed spice

1 tsp Salt

6 Eggs

2 tbsp Black treacle

1 tsp Vanilla paste

2 tbsp Milk

Half a jar of DukesHill Rhubarb & Ginger Jam

500g Good quality salted butter

500g Icing sugar

30ml Double cream

Black pepper

1 tbsp Honey

Fudge to decorate, crumbled

Method

Grease and flour three 20cm cake tins and preheat the oven to 170c. 

In a large bowl, sieve together the flour, ginger, mixed spice, salt and baking powder and set aside. Cream the butter and sugar together until light and fluffy. While still beating the mixture, add the eggs one at a time, adding a spoonful of flour mixture if it starts to curdle. Whisk in the black treacle. Pour into the prepared tins and bake for 25 minutes - or until the cakes spring back to the touch and an inserted skewer comes out clean.

Set aside to cool for five minutes, while you combine the milk and vanilla paste together. Remove the cakes from the tins and place on a wire rack. Brush each cake with the vanilla milk soak and leave to cool.

To make the brown buttercream, place the butter in a pan over a medium heat and cook while stirring from time to time. Don't go away - watch the colour and smell the aromas carefully, as it will turn quickly. When the butter has turned light brown and smells nutty, remove from the heat. Don't allow it to brown too much otherwise it will taste acrid. Set aside for at least 20 minutes to cool.

Sieve the icing sugar in a stand mixer and add the brown butter and double cream. Whisk until it thickens. It can be made in advance and chilled.

To assemble the cakes, place the first sponge onto a serving plate, drizzle a little honey over the sponge and twist of freshly milled black pepper. Then, pipe buttercream around the edge of the sponge before spooning jam into the middle. The buttercream forms a barrier that prevents the cakes from sliding around. Pipe buttercream over the jam. Add the next sponge and repeat the process. For the final sponge, add the drizzle of honey and black pepper and finish with a layer of buttercream. Add crumbled fudge around the circumference to decorate. 

For more information, visit dukeshill.co.uk  

A Sweet Start: Cake Decorating for Beginners

Embarking on the journey of cake decorating can be an exciting and rewarding experience, turning a simple cake into a masterpiece of edible art. 

Whether you're preparing for a special occasion or simply looking for a new creative outlet, this guide is designed to help beginners dive into the world of cake decorating with confidence and joy.

Gather Your Supplies:

Before you start decorating, make sure you have all the necessary tools and ingredients. Basic supplies include:

Cake (homemade or shop-bought)

Frosting (buttercream or fondant)

Offset spatula

Piping bags and tips

Food colouring

Fondant (optional)

Edible decorations (sprinkles, edible glitter, etc.)

Level and Crumb Coat Your Cake:

Start by levelling your cake to ensure an even surface. Crumb coating is a thin layer of frosting that seals in any loose crumbs, providing a smooth base for further decoration. Use an offset spatula to apply a thin layer of frosting, and then refrigerate the cake for about 15 minutes to set the crumb coat.

Choose Your Frosting Technique:

Two popular frosting choices for beginners are buttercream and fondant. Buttercream is versatile, easy to work with, and forgiving, making it an excellent choice for beginners. Fondant, on the other hand, provides a smooth finish and allows for intricate designs. Experiment with both to discover your preference.

Basic Piping Techniques:

Mastering basic piping techniques is essential for creating beautiful designs. Start with these fundamental techniques:

Rosettes: Hold the piping bag at a 90-degree angle and apply pressure, swirling the frosting in a circular motion to create rosettes.

Borders: Use different piping tips to create borders around the edges of your cake for a polished finish.

Stars and Shells: Experiment with different tips to create star or shell patterns by applying consistent pressure and pulling the tip away.

Colourful Creations:

Add a pop of color to your cake by experimenting with food colouring. Gel-based colours are ideal for achieving vibrant shades without altering the consistency of your frosting. Gradually add colour until you achieve your desired hue, and remember that a little goes a long way.

Fondant Fun:

If you're feeling adventurous, try working with fondant to create a smooth and sleek finish. Roll out the fondant to fit the size of your cake, and gently drape it over the frosted surface. Smooth out any wrinkles and trim the excess fondant for a polished appearance.

Finishing Touches:

Enhance your cake with edible decorations like sprinkles, edible pearls, or edible glitter. These small details can elevate the overall look of your creation and add a touch of personal flair.

Cake decorating is a delightful journey that allows for endless creativity and self-expression. As a beginner, don't be afraid to experiment and make mistakes. After all, it'a all part of the learning process. With practice, patience, and a sprinkle of imagination, you'll soon find yourself creating stunning cakes that not only taste delicious but also serve as a feast for the eyes. Happy decorating!

(Image courtesy of Hoa Luu from Pixabay)

The Cake & Bake Show Is Back - With Freshly Baked Content and a Star Line-Up of Celebrities and Experts

The Cake & Bake Show will open its doors for five fun-filled days from 22 to 26 November at Olympia London. The ultimate event in the baking calendar promises a day filled with everything baking, cake decorating, and sugarcraft.

Featuring a star-studded line-up of celebrities and experts, an action-packed schedule of live demos and hands-on masterclasses, plus show-stopping cake displays and top baking brands to shop from, The Cake & Bake Show is the go-to destination for bakers at all levels, hobby bakers and professional bakers alike will leave The Cake & Bake Show inspired to bake even more.

Juliet Sear, professional baker, author, and TV personality known for her appearances on ITV's This Morning, will join the line-up of celebrities and experts who are set to share their recipes, top tips, tricks, and hacks on The Sugarcraft and Decorating Stage and at The Christmas Kitchen.

Juliet said: “This year will be one of the best Cake and Bakes ever. Come catch my sessions on how to make a stunning Christmas wreath cake and how to make everyone's favourite Christmas movie cupcakes.”

Also taking centre stage on The Sugarcraft & Decorating stage is master pâtissier Eric Lanlard, known for his popular baking school & patisserie based in London, Cake Boy, and his award-winning TV shows on Amazon Prime and National Geographic. He will be leading sessions on how to create spectacular festive centrepieces and how to make a beautiful clementine and pomegranate cake that's certain to be the talk of the Christmas table for anyone who makes it.

Oli the Choc, known for his stunning chocolate work, as well as his appearances on Blue Peter and Channel 4's Steph's Packed Lunch; and Molly Robbins, known for her appearance on 'Extreme Cake Makers' will also be sharing their top tips, tricks, and hacks to create the perfect cakes and bakes.

Visitors can get hands-on in Pro Masterclasses with top-tier baking influencers and content creators including Emma Wills of Foodie Fix, Karen Davies, Lady Berry Cupcakes, and Kendra Grove of Wildchild Cakes, to name only a few. 

Sessions will include how to hand-ice festive biscuits, create fondant cake toppers, prepare the perfect sourdough, write and publish your cookbook, dominate social media in the cake world, build a baking business and much more.

As well as being inspired by the experts to take their baking to the next level, visitors can shop the latest must-haves and stock up on essentials to create the perfect cakes and bakes. From cookie cutters, stamps, sprinkles, and toppers, to icing, food colouring, ingredients, cake boxes and much more, they'll find everything they need from their favourite brands.

The Cake & Bake Show's much-loved Cake Competition sponsored by The Baking Company will return, welcoming bakers of all ages and levels to enter. The theme for this year's competition is 'Inspired by Disney', to celebrate the iconic brand's 100th Birthday. With the option of three categories to enter, the competition is open to all and is an opportunity to express creativity and the skills needed to create extravagant cakes. Prizes for 1st, 2nd and 3rd in each category include a cash prize of £1,000, plus appliances provided by The Baking Company.

The Cake & Bake Show takes place from Wednesday 22nd to Sunday 26th November, 10am to 5pm, at Olympia London. For more information and to book tickets visit: www.thecakeandbakeshow.co.uk

Caramelised Orange, Cardamom & White Chocolate cake

That's Food and Drink has been granted the honour and privilege of sharing this stunning recipe from Naomi Rose, The famed Baking Boss.  

This caramelised orange cake is great as an afternoon tea cake as well as a pudding served with extra caramel sauce.

Naomi writes I used some ground almond in this recipe as well as I think it works very nicely with the orange, white chocolate and cardamom flavours.

If you want to make some extra caramel sauce, just double the caramel part of the recipe and add extra orange juice when making the caramel.

Ingredients

 

Caramel Sauce

200 grams Caster sugar

60 grams Unsalted butter cubed and at room temperature

1/2 Orange juice only

Cake

2 Oranges One cut into thin slices and halved, one just zest and juice

200 grams Unsalted butter softened

200 grams Light brown sugar

4 Eggs

1 tsp Mixed spice

1 tsp Baking powder

4 Cardamon pods husks removed and seeds crushed

1/2 Salt

150 grams Self-raising flour

75 grams Ground almonds

100 grams White chocolate drops

Instructions

 

Caramel sauce

In a heavy-based saucepan, add the caster sugar with 3 tablespoons of water. Heat on a medium heat, stirring occasionally, until all the sugar has dissolved.

Once the sugar has dissolved, turn up the heat and bring to the boil. Stir constantly until the sugar starts to go golden brown. Be careful not to let the caramel burn!

Once the caramel has turned golden brown, take off the heat and carefully whisk in a little of the butter at a time follow by the orange juice until fully combined. Set aside to cool slightly.

Make the cake

Lightly grease and line a deep loose bottom (or springform) 20cm cake tin. Preheat the oven to 170°C.

In the bottom of tin, arrange the orange slices in a circle, slightly overlapping, so they cover the base of the tin. Pour the caramel on top of the orange slices and spread evenly over the oranges.

In a large bowl, add the butter and light brown sugar. Using a stand mixer or electric hand mixer, beat together for two or three minutes until all the ingredients are combined.

Whilst beating the mixture, add the eggs gradually one at a time. Don't worry if the mixture splits.

Fold the orange zest, baking powder, cardamom, salt, self-raising flour and ground almond and flour into the mixture. Then fold in the white chocolate.

Transfer the mixture to the tin and bake in the oven for 45-50 minutes. Check after 25 mins and if starting to brown on top, cover with tin foil.

Once the cake is baked, take out of the oven and brush the bottom with the orange juice. Leave it for about 10 minutes then transfer to a wire rack to cool. Top tip: you might need to run a knife around the edge of the tin to loosen it. Leave to cool completely.

To learn more about Naomi please visit https://bakingboss.net or check out her video, here:-

Red Homes Catering Team Provide The Icing On The Cake For Resident Celebrations

According to a study done by Interflora in 2019, the average person in the UK ceases celebrating their birthday at the age of 37. An incredible 39% of us choose not to celebrate birthdays at all, with 1-in-4 wishing not to be reminded of growing a year older.

But! Newark's Red Roofs Residential Care Home on Grange Road are going against this trend to ensure everyone feels special and celebrated on their own birthday.

The team at Red Roofs believe celebrating milestones like birthdays is a vital part of memory care and retiring with dignity. A birthday is a celebration of life and when a person’s birthday is recognised, they are encouraged to reflect on their past as they recognise their place in the present. 

Although many older adults can feel a sense of melancholy when reminded of their age, birthday celebrations at Red Roofs are approached in a way which celebrates their cherished memories and accomplishments, and not just their age.

Also, a birthday allows residents to better recognise and appreciate the circle of love and support that surrounds them as friends and family may gather to celebrate, send them a card or give them a phone call. 

Every resident, no matter their circumstances, will celebrate their day with other residents and staff within the care home, this all helps reaffirm feelings of safety, love, and support.

A Red Roofs birthday is made memorable thanks to the hard work of the catering staff who provide beautifully personalised cakes and confectionaries. The residents have the chance to choose their favourite tea to accompany their cake, of which they get to choose the colours and flavours, too. In addition to the birthday cake ceremonies, the home hosts their very own sherry parties which are universally enjoyed by their attendees. 

These parties are one of many ways the Red Roofs team have been able to establish a warm, tight-knit community within the home, and more vitally, they make certain each individual is valued and celebrated on their own special day.

Trish Smith, Red Roofs’ manager said: “The beautiful cakes are made by our talented catering team and we celebrate birthdays in a big way for every single resident. We raise a glass of something special and fizzy while meeting their personalised dietary needs. 

"Residents can select their special birthday tea and the colour of their cake, too. Family and friends are welcome to join us and every resident loves to sing songs and celebrate with each other. It’s an integral part of our care and what we aim to achieve here at Red Roofs and I’m so grateful to our incredible teams who make this happen.”

As everyone knows, there's nothing quite like a cup of tea and a slice of cake on your birthday.

To find out more about Red Roofs Residential Care Home, recently rated a perfect 10/10

on carehome.co.uk, https://www.carehome.co.uk visit the site 

https://www.redhomes.com/our-homes/red-roofs-residential-care-home

Sweet Potato Loaf Cake

This recipe is very kindly provided to us by Seasonal Spuds and is the first of two recipes from Seasonal Spuds.

Ingredients

1 large, sweet potato (300g)

200g unsalted butter

200g soft light brown sugar

4 medium free-range eggs

65ml milk

1 teaspoon vanilla extract

Zest of ½ an orange

240g gluten free plain flour

60g ground almonds

½ teaspoon xanthan gum

1 1/4 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon fine salt

1 tablespoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground all spice

For the mascarpone icing:

50g salted butter, softened

200g icing sugar

250g full-fat mascarpone cheese

1 tablespoon orange juice

½ teaspoon vanilla extract

Method

Preheat the oven to 220ºC / 200ºC fan / Gas mark 7. Prick the sweet potato all over with a fork, place on a tray and bake in the oven for 40-45 minutes, or until tender. Let cool, then cut in half and scoop out the flesh. Place in a bowl to one side.

Reduce the oven temp to 180ºC / 160ºC fan / Gas mark 4 and grease and line a 2lb loaf tin.

Put the butter in a small saucepan and place over a low heat. Melt the butter gently, swirling the pan every so often, until the butter turns golden brown. You’ll know it’s almost ready when the splattering and sizzling dies down and it smells overwhelmingly nutty and delicious.

Pour into a small bowl, making sure to scrape out all the little brown bits (because that’s where all the flavour is) and allow to cool a bit.

Add the sugar to a large mixing bowl and pour over the butter. Whisk until pale and fluffy. Add the sweet potato puree and whisk until this is well combined. Add in the eggs, one at a time, whisking well between each addition. Then whisk in the milk, vanilla extract and orange zest.

In a large bowl, sift together the plain flour, ground almonds, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and all spice. Add the wet ingredients and stir to combine.

Pour the cake batter into your prepared loaf tin and smooth out the top. Place in the oven and bake for 1 hour 20 minutes, or until risen, golden and a skewer inserted comes out clean/with just a few stray crumbs attached. If the loaf starts browning too quickly, cover the top with some foil.

Rest the cake in the tin for 10 minutes, then remove and place on a wire rack to cool.

To make the mascarpone icing, place the butter in a mixing bowl and, using an electric whisk, beat until fluffy. Sift the icing sugar in in two stages, beating until smooth. Add the mascarpone, followed by the orange zest and vanilla extract and whisk together once more until thick, smooth and creamy.

Spread the icing over the top of the loaf cake, finishing with a few decorative swooshes on top.

The Groovy Food Company Coconut and Cashew Scones and a Victoria sponge Cake

There's something very British about scones and Victoria sponge cakes. And these are two fantastic recipes!

The Groovy Food Company Coconut and Cashew Scones

Prep time – 30 minutes

Cook time – 15 minutes

Freeze time - 30

Serves - 8

Ingredients:

2 Large Eggs, Beaten

2 tbsp. Tahini

2 tbsp. Almond Milk

2 tbsp. The Groovy Food Company organic virgin coconut oil, melted

2 tbsp. The Groovy Food Company organic agave nectar, light amber & mild

2 tsp. Baking Powder

40g The Groovy Food Company organic coconut flour

85g Cashew Butter

70g Desiccated Coconut (Plus Extra 10g for Dusting, when Shaping)

50g Raisins

Tahini cream:

3. tbsp. Tahini

tbsp. The Groovy Food Company organic agave nectar, light amber & mild

1 tbsp. Water

2 Pinches Sea Salt

Serving Suggestion:

Sugar Free Jam

Method:

Preheat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).

Line a baking tray with parchment paper or a silicone-baking mat.

In a mixing bowl beat the eggs; add the tahini, almond milk, coconut oil, agave nectar and baking powder and mix until smooth and baking powder has dissolved.

Add the coconut flour, cashew butter and desiccated coconut, the mixture should be a thick consistency, to enable you to form a ball. Add the raisins into the mixture and then refrigerate the mixture for 30 minutes.

Sprinkle your worktop with the extra, desiccated coconut. Shape the dough into a round ball with your hands and place it on surface with the desiccated coconut. Using your hands lightly flatten out the dough, take great care not to flatten the dough any thinner than 1 inch (2.5 cm) – this is the secret of well-risen scones, measure it if you're not sure.

Use a 2 inch (5 cm) round cutter to cut out the scones – place the cutter on the dough and give it a sharp tap – don't twist it, just lift it up and push the dough out.

Carry on until you are left with the trimmings, then bring these together and flatten out again until you can cut out the last scone.

Place the scones on the prepared baking tray and bake in the pre-heated oven for 15 minutes, until they are golden brown, and then remove them to a wire rack to cool for about 10 minutes before serving.

To make the tahini cream in a bowl, add the tahini paste, agave nectar and water and stir until smooth. You might need a touch more water depending on the thickness of the tahini. Once you have the correct consistency you can add two pinches of salt.

Serve with the scones with the tahini cream and sugar free jam.

The Groovy Food Company Showstopper Victoria Sponge Cake

Ingredients:

For the cake:

4 eggs

3 tbsp The Groovy Food Company Virgin Coconut Oil (melted and then cooled)

350g natural yoghurt

320g spelt flour

1 tbsp baking powder

Optional: powdered sugar for dusting

For the filling:

300g natural yoghurt

100g raspberry jam

For the garnish:

Handful of fresh blueberries, raspberries and strawberries

Finish with a dusting of icing sugar

Method:

Preheat the oven to 180° C.

Mix the eggs, melted coconut oil, yoghurt in a bowl until creamy.

Add the spelt flour and baking powder. Continue to mix until it forms a batter.

Prepare two springform tins of the same size: line them with baking paper. Spread the batter evenly between both tins

Bake the cakes for about 20 minutes. Allow to cool fully.

Cover one of the cakes with jam. Spread the yoghurt cream on top. Set the other cake on top.

Decorate with fresh fruit and dust with icing sugar, if desired. Slice and serve.

https://www.groovyfood.co.uk/products/light-amber-mild-agave-nectar

Oggs for Eggs

We owe an apology to those wonderful folks over at Oggs. The publication of this post was delayed by the dreaded COVID.

If you are lucky, you have an eggs free cake shop within easy reach of you. Their cakes are really delicious and great for people who are allergic to eggs or who are vegans.

However, egg free cakes made at home haven't always been as tasty or as "good" as cakes made with eggs.

But! Now with the introduction of the real alternatives to eggs, Oggs, you, too can also make egg free cakes that are just as good as the very best cakes.

Using soya-based alternatives isn't an option for us, as my wife has a soya allergy so the fact Oggs doesn't use soya is a real blessing for us.

The Oggs eggs alternative is  Aquafaba, which is chickpea water, and it works perfectly every time. It's ideal for vegan baking, all you need do is just whip and whisk it just like an egg in all of your favourite recipes.

Their 200ml carton is great for home bakers and shakers, and the 1L carton ideal for professional bakers, chefs and bartenders.

So if you own a bakery you too can start making vegan cakes and sweet and savoury treats just like the egg free cake bakeries!

And if you miss having scrambled eggs at breakfast, lunchtime, teatime or for supper, they have Scrambled Oggs which whop up to make a perfect and very tasty alternative to traditional scrambled eggs which are great by themselves, on toast or with vegan sausages, vegan bacon or vegan burgers or with vegan cheese grated on top.

They are available in Waitrose, Tesco, Co-Ops, Sainsbury branches and other retailers.

Not only do they produce the Aquafaba egg alternatives, they also bake delicious cakes and hot puddings, too!

Some restaurants and cocktail bars offer Aquafaba products, too. And you can use them in your own restaurant or premises.

To learn more please visit them here https://www.loveoggs.com.

Where On Earth Can You Find A Green Cake For Saint Patrick's Day?

Zaza' Gelato, a traditional Italian ice cream boutique, is preparing a fully green Saint Patrick's Day cake. The cake is made with green ice cream, themed to the special day.

The two Zaza shops in London are famous for their colourful ice cream cakes and, on the occasion of Saint Patrick, they will be preparing a special recipe. Zaza' staff will prepare 2 new ice cream flavours: Strong Mint and Green Tea and they will be available together with Kiwi and Pistachio: a fully green ice cream range.

Zaza already counts over 60 flavours but keeps researching and experimenting with new recipes every month. It is a constant effort to find new and interesting combinations and make all the gelato foodies in London very happy.

Ivan Borriello, CEO of the London-based company, says: "Saint Patrick's Day marks the beginning of the spring and it is a very special day. We loved the idea of preparing something special to our fellows Londoners. Foodies Saint Patrick's needs to be a little special!"

Zaza ice cream and ice cream cakes can be found at Zaza' Gelato shops in London, Canary Wharf (Canada Place) and Sheperds Bush (First Floor at Westfield). They can also be ordered online at www.ZazaGelato.com or vial email at London@ZazaGelato.com Prices start from £2.5 for Ice Cream Cones/Cups and £20 for Ice Cream Cakes.

Make Mothering Sunday even more special with Godminster

Godminster has something very special to treat well deserving mothers this year, a mature Godminster Cheddar paired with an indulgent fruit cake from The Simply Delicious Fruit Cake Company, all hand-packed in a gift box to make a Cheddar and Fruit Cake Combo. The gift provides the perfect combination of tradition, sweet and savoury.

Godminster's award-winning vintage organic Cheddar is made to a unique 70-year-old recipe and has been made on the farm in Bruton, Somerset for over ten years. The Cheddar is instantly recognisable by its purple wax coating and is available in either a heart or round shape.

Godminster's owner Richard Hollingbery said, "This fantastic combination is so well-known in Yorkshire, where I was born, so to be able to offer this to people throughout the country is great. The fruit cake is made to the highest quality, by a Company we work closely with - the pairing of this with the Cheddar is a match made in heaven."

Godminster's Organic Cheddar and Fruit Cake Combo includes a 400g heart or round vintage organic Cheddar and The New Discovery Fruit Cake and retails at £26.00 including postage and packaging at www.godminster.com

The Cake & Bake Show, The UK's First Baking Exhibition Announces Launch

The British are embracing baking like never before, it's become one of our biggest growing trends and to celebrate this, the UK's first baking exhibition, The Cake and Bake Show launches at Earls Court in September. The show offers something for everyone with an array of features that will appeal to home bakers and professionals alike.

With TV shows such as Great British Bake Off gaining more than 4 million viewers per episode, baking books topping the best sellers lists and a 50% increase in baking business start ups reported in 2011, the world of cake and bake has never been more popular.

The Cake and Bake Show features the biggest names in the baking world including GBBO judges Paul Hollywood and Mary Berry as well as winners Edd Kimber and Jo Wheatley; Eric Lanlard of Cake Boy, Richard Bertinet, Mich Turner, renowned chocolatier Paul a Young, royal wedding cake designer Fiona Cairns, plus many more to be announced in the coming months.

The Cake & Bake Show is aimed at all ages with expert run workshops and demonstrations for those looking to improve their baking skills; stands selling the latest baking equipment from piping bags to decorations and an English Tea Room in partnership with Macmillan Cancer Care in aid of their Worlds Biggest Coffee Morning Project. For those who just want to enjoy good food, there'll be a marketplace featuring an array of artisan produce including breads, scones, pies, brownies, pastries and of course, cakes.

The show features a chocolate area in association with Chocolate Week offering visitors the chance to gain specialised knowledge from the experts. The dedicated bakery workshops and demonstration theatre will be supported by the Real Bread Campaign and features artisan bakers Patrick Moore and Aidan Chapman. A children's area headlined by Annabel Karmel from CiTV means parents needn't worry about their kids getting bored. The Science Lab features an insight into the science behind baking and for those with a competitive streak The Cake & Bake Off offers the chance for amateur bakers to test their baking skills across a number of categories.

Headed up by the nation's favourite bakers, with demos, tastings, workshops, a food market and equipment stands, the Cake & Bake Show 2012 offers everything the home baker, amateur enthusiast or professional baker would need. Experts to enthusiasts alike will come together for a weekend of guaranteed eating, encouragement, education and entertainment.

www.thecakeandbakeshow.co.uk
Twitter: @cakeandbakeshow Facebook: www.facebook.com/cakeandbakeshow
Dates: 22-23 September 2012
Venue: Earls Court, London

Bring me sunshine with Cartmel’s Lemon Drizzle Sponge Pudding

To help lift your spirits this spring, the lovely people at Cartmel Village Shop have created a delicious, individual, handmade Lemon Drizzle Sponge Pudding.

Colour mood charts show yellow as a happy sunshine colour and after the long, dark, winter months a little sunshine could be just what you need to get rid of those winter blues!

This tangy lemon pudding combines soft, zesty, lemon sponge with 33% finest lemon curd. With the increase in demand for personal pudding portions, Cartmel’s Lemon Drizzle Sponge Pudding will be available in individual 120g servings priced £1.50 or, if you really must share, 500g servings priced £4.25.

Simply take off the sleeve, pierce the lid and pop in to a microwave on high for 40 seconds (cat D/750W) or place in a pre-heated oven (180C, Gas mark 5) for 10-15 minutes. Remove film and turn out to serve immediately.

Cartmel Village Shop puddings are available to buy from the Cartmel Village Shop in Cartmel, Cumbria and online at www.cartmelvillageshop.co.uk as well as branches of Waitrose, Booths, Selfridges, Harvey Nichols, Fortnum & Mason, and independent fine foods shops. To find your nearest stockist contact the nice people at Cartmel Village Shop on 015395 58300.

Christmas Dinner - In A Cake? Here's the recipe!

Christmas Dinner - In A Cake? Whatever next?!

Why not try a slice of Weeton's of Harrogate's new 'Christmas Dinner Cake' made from all the trimmings - minus the turkey, however!

The Christmas Dinner Cake - which was baked exclusively for Weeton's by its multi-award winning cake supplier Allison Whitmarsh, of Proper Maid in Huddersfield ­- contains carrots, parsnips, cranberries, Christmas spices, chestnuts - and of course, the sprouts.

"We all know that vegetables are great in cakes but who knew you could get an entire Christmas dinner in there!" says cake connoisseur Allison. "While the cake was baking there was a definite whiff of sprouts, but the end result is absolutely delicious - Christmas dinner never tasted so good!"

Weeton's operations director Jo Loftus says she can't wait to sample her first sweet slice. "Allison has been providing us with delicious cakes for sometime now and we didn't think she could beat some of her more unconventional flavours, but this is festive and fantastic," she says. "There'll be no running around like a headless turkeys this Christmas - just serve a slice of this Noel novelty and you've got Christmas dinner licked!"

The Christmas Dinner Cake, which is topped with a cream cheese frosting and decorated with cranberries and white chocolate curls, will be available to try at Weeton's café throughout December, plus this unusual sweet treat is available to order this festive season.

And in case you want a slice of the action at home...

...that Christmas Dinner Cake recipe in full!

7" Cake serves 6-8

Ingredients

185g Wholemeal Chapatti Flour

135g Soft brown sugar

55g Dark brown Sugar

1 tsp. ground Cinnamon

1 tsp. Mixed Spice

1 tsp. Bicarbonate of Soda

30g Cranberries

30g Chopped Chestnuts

2 Eggs

110g Vegetable oil

40g Sour cream

125g Grated Carrots

50g Grated Parsnips

50g Chopped Sprouts

Filling

50g Roses orange Marmalade

80g Philadelphia

40g Vegetable Margarine or Butter

40g Icing Sugar

Cranberries and White Choc Curls to decorate

Method

1. Mix together the flour, sugars, bicarb, cranberries and chopped chestnuts

2. Add the eggs, sour cream and oil and beat well

3. Mix in all the grated and chopped vegetables and beat well again

4. Grease and line 2 x 7" sandwich tins

5. Pour the prepared mixture into the tins

6. Bake 180°C for approx. 30 mins until cooked (test with the tip of a knife to ensure all

the mixture is cooked through)

7. Leave to cool

8. When cool spread the orange marmalade onto the bottom half of the cake

9. Mix together the Philadelphia, margarine/butter & Icing Sugar until smooth

10. Spread 80g of the prepared icing onto the top of the marmalade and sandwich

together

11. Spread the remaining 80 g of icing onto the top of the cake

12. Decorate with cranberries and white chocolate curls

Weeton's is located at 23/24 West Park, Harrogate, HG1 1BJ, 01423 507 100,

info@weetons.com, www.weetons.com.

Silver Spoon Create helps you create masterpiece cakes

The Queen of couture cakes, Mich Turner MBE, launches the new Professional Quality Silver Spoon Create range of edible cake decorations.

To get the best results, professionals recommend that you start with the very best ingredients. Well-known for adding a quality and reliable helping hand to many home bakers, Silver Spoon is taking baking to the next level by teaming up with Mich Turner MBE.

Mich is renowned for the stunning designs she has created for celebrities and royalty and she’s sharing some of her professional secrets in a new range, Professional Quality Silver Spoon Create Designed by Mich Turner.

The selection includes:
Finest Quality Marzipan which is not only made with specially selected Mediterranean almonds, but also 40% more almonds than a standard version to give a particularly superior flavour and texture. RRP for a 500g pack is £3.99.

Ready to roll Madagascan Vanilla White Icing, made with the finest Madagascan Vanilla beans to give an enhanced flavour and ensure a perfectly smooth, pure white finish. RRP for a 1kg pack is £3.29.

Gold, Bronze and Pearl Lustres which can be delicately painted on to hand piped detail or sugar flowers and decorations for a romantic pearl finish. RRP for a 20ml bottle is £2.49.

Find the Professional Quality Silver Spoon Create Designed by Mich Turner range in the home baking aisle in Sainsbury’s.

Previously known as Silver Spoon Cakecraft, the Silver Spoon Create range will include all existing products, plus the new Mich Turner line and is aimed at bakers of all levels hoping to achieve professional looking results.

When you are doing your Christmas baking, shouldn't you reach for the Renshaws?

Smart home bakers know that the best help they can have in their kitchen are items from the Renshaw range.

Making a Christmas cake? Then reach for the Renshaws' edible icing ribbon, to give your cake that glamorous finish that will taste every bit as good as it looks.

And you'll find them in six very exciting and extremely Christmasy colours. Black, pink, blue, yellow, red or green.

And whilst you are at it, why not give your cake a bit of Chirstmas magic by adding some other items from the new Consumer Range from Renshaw's?

There's even something to keep the children happy and baking (under your careful supervision, of course!) with Magic Melting Icing, and Cool Coloured and the Funky Flavoured Sugardough!

For inspiration and full access to the range visit www.mybakes.co.uk and learn how Renshaw can help you be the baking expert that you really always knew you could be.

(EDITOR: But DO make sure some human helpers don't help themselves to too many of the icing products before you get to bake with them! But they are very tempting!)

Add some Andalusian magic to the Festive season!

Normally baked after Christmas by Andalusian families, Roscon de Reyes, is otherwise known as Three Kings Cake and tradition states that it contains a hidden toy , model king or butter bean which is said to bring year long luck to the finder. Traditionally served with an Andalusian tortilla or Spanish Omelette it is eaten either at breakfast or lunch during the festive period.

Andalusian Courgette Tortilla with Roast Cherry Tomatoes
Serves: 4:
600 g courgettes, sliced
6 tbsp olive oil
Salt and pepper
3 spring onions, chopped
350 g cherry tomatoes (on the vine)
6 eggs

Preheat the oven to 200°C / 400°F

1.       Heat 3 tablespoons of oil in a pan add the courgettes and fry till brown. Season with salt and pepper. Heat another tablespoon of oil and sauté the spring onions. Keep one tablespoon of chopped spring onions back for garnish.
2.       Place the tomatoes on the vine in an ovenproof dish. Drizzle with one tablespoon of oil and bake it for 10-12 minutes until they start to burst. Season with salt and pepper.
3.       Whisk eggs with salt and peppe r and add the courgettes and the spring onions. Heat one tablespoon of oil in a pan (ovenproof handle), place the egg mix in the pan and fry it for 3 minutes. Place the pan in the oven and bake the tortilla for 5-7 minutes. Place the tortilla on a plate and slice it. Top it with the chopped spring onions and pepper. Serve with the roast tomatoes.

Nutritional value (each serving):
ca. 405 kcal/1695 kJ, 17 g protein, 32 g fat, 7 g carbohydrates

Roscon de Reyes – Three Kings Cake

(Makes a 15” cake)
Ingredients:
400g flour
3 eggs
100g butter
100g sugar
1 tsp baking powder
1/4 litre milk
zest of 1 lemon
dried mixed peel for decorating
glace cherries for decorating
salt

250ml whipping cream for filling
Model king / small toy / butterbean for decoration (optional)


Method

1. Mix the baking powder 4 tbsp of the milk add this to 100g of the flour. Mix together until it forms a dough type mixture - cover with a clean tea towel and set aside until it doubles in size.

2. Place the rest of the flour (300g) in a bowl and add the eggs, sugar, pinch of salt, the rest of the milk and zest of the lemon. Mix well then add the butter and continue mixing for a further 2 mins then add the dough mixture - once a smooth dough has been achieved cover and set aside for 2 hours.

3. After 2hrs knead the mixture then put it in a ring shape on a greased baking tray. Decorate with the dried mixed peel and glace cherries. Brush with milk and bake in an oven at 160 degrees for 15-20 mins.

4. When cool, whip the cream and slice the bun in half. Fill it with whipped cream (you can hide the toy, model king or butter bean in the cream). Slice and serve.