All British Baker articles in March 2015 – Page 6
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NewsTesco coffee shop director ‘leaves’ business
The Tesco boss in charge of in-store restaurants and coffee shops, such as Harris + Hoole and Euphorium, has reportedly left the business.
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NewsCraft bakery strikes deal for second retail site
Woodstock’s Artisan Bakery, Northamptonshire, has linked up with a local café to expand into its second branded retail outlet.
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NewsManchester bakery sights 27% sales uplift after rebrand
Manchester-based firm Sheldon’s Bakery has set its sights on a 27% sales increase over the course of this year, after relaunching the brand.
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Welcome
CakeWire is the free e-newsletter for cake-making professionals, brought to you by the team behind British Baker, the UK’s No1 business-to-business bakery magazine and National Cupcake Week With each bi-monthly issue, CakeWire delivers creativity and business advice for cake-makers, to help and improve their businesses all year round. From wedding ...
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Verusca Walker
There is no doubt that the calibre of modelling in cake decoration has grown in leaps and bounds over the past three years or so. One of the first cake decorators I came across when moving out to Sydney was Verusca Walker. I contacted her, to ask her if I could include her work in my blog, and am astounded that she has only been working in cake decorating for four years!
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NewsSugar trade questions WHO recommendations
The sugar industry has hit back at the World Health Organisation’s (WHO) sugar recommendations - calling a review on the scientific evidence behind the guidelines.
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A shimmering New Year
Well, as we zoom rapidly away from 2014 and into 2015, I really have a sense of new beginnings. Last year we were moving from back from Australia, and I guess that seemed more like an ending, but this New Year means a new house for me (which allows me to have a cake studio! OH JOY!), and I have set a business plan laid out for my cake business and the classes I hope to run. It’s important to keep ahead of the game as far as trends for weddings and what other cake makers want to learn for their own businesses.
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Happy Halloween
If you need to use black sugar paste it is better to buy it readymade than make it yourself.
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Fresh on-site
I have a friend whose mother always made pudding, based on the theory that at least the children were getting some calcium and vitamins even if they hadn’t eaten the savoury stuff.
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Floral Sugarcraft Masterclass
Making a Ranunculus Flower Using Five-Petal Cutters This tutorial shows you how to make lifelike sugarcrafted ranunculus flowers using five-petal cutters. The technique gives beautiful results and there is no need to cut and ball individual petals.
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Expo exposé
I have been watching the events at Cake International, from Australia, with great interest.Obviously, being a past winner of one of the categories at the National Cupcake Championship, I look back on the competition with great nostalgia.
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Easter inspiration
Easter inspiration With Easter just around the corner it’s time to look at the cake bucket list to find inspiration for this Easters cakes.
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NewsDinky pie range launched at Selfridges
A range of Dinky pork pies from Doncaster bakery The Topping Pie Company has been launched at the Manchester Selfridges store in honour of British Pie Week (2 to 8 March).
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Supporting decorations
Q: I made a soft lemon sponge with mascarpone and buttercream filling as a spring/summer birthday cake. Unfortunately the cake subsided and went very gooey in the middle. The decoration on the top was quite heavy with large decorative chocolate balls. Is there anything I can do to stop this happening in the future as this lemon recipe is very popular in an adult’s cake.
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Stencilled Cupcakes
Q: How do you get that wonderful shiny gold finish on your stencilled cupcakes?
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Facebook copyright
Q: Dear Lindy, I have a Facebook page and put pictures of my cakes on it. I have noticed that another cake baker has lifted a couple of pictures of my cakes and displayed them as part of a gallery on her Facebook page. People might say that is flattering, but I am not happy about it. What should I do?
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Let your inner ghoul come to light
Greetings from the Windy City, fellow Cakers! As it starts to cool down and the wind picks up, that special, spooky time of year falls upon us again: Halloween! There will be ghouls and goblins, witches and werewolves, perhaps even a couple of Miley Cyruses, too.
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The Gift of Christmas
I’m so excited about Christmas this year! The past 3 have been somewhat " different" with moving to Australia in 2011, having a hot Christmas in Sydney in 2012 and then moving home again in 2013! So 2014 is going to be full on!
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Working with chocolate
Chocolate cakes are fun, taste lovely, but chocolate is definitely a medium to be respected and handled carefully. Most people love chocolate cake, so whatever you coat the cake with make sure you work on a good recipe to start with.
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Halloween- Chicago style
As we transition from the hot and steamy days of Summer into the more tranquil, breezy days of Fall, our taste buds are slowly beginning to prep themselves for a transition of their own. Come the new season we will trade in our lazy days filled with strawberry jams and lemon curds for more soothing and nostalgic aromas of pumpkin spice, almond and hazelnut, all reminiscent of a childhood spent in an autumn kitchen.