All British Baker articles in March 2015 – Page 9
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Nightmare on Baker Street
I’m afraid Halloween is not one of my favourite times of the year. In fact, I can admit that I get a little "Bah Humbug" about it! So I am never very inspired to give you cakey ideas and recipes around this ‘season’.
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Baked Churches
Bakers across the UK have been busy baking their local churches- or rather busy baking cakes in the shape of their local churches! %%ImageNewsTicker_23952%% The cakes were all entries for The Great Church Bake Off organised by The Churches Conservation Trust and judged by Loyd Grossman, Lady Lucy French and ...
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A Backpackers Guide to Easter
A Backpackers Guide to Easter Easter is a popular time of year for foodies like me who relish in eating mountains of glorious chocolate almost guilt-free. However this year, Easter will pass by unnoticed as I write this whilst backpacking in South East Asia, with the majority of countries being Buddhist and therefore not celebrating Easter. It’s celebrations like this which lead me to think about home and miss the family. Not to mention the food, with that eaten at Easter being some of the most delicious.
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Back in the UK
Victoria Forward has just returned to the UK after two years in Australia, and is setting up cake business "Victoria Sponge", in Buckinghamshire. She previously ran Let Them Eat Cake in the UK for six years providing celebration cakes / cupcakes, cake decorating courses and workshops. In 2012 she won the award for Best Presented Cupcake at the British Baker National Cupcake Championships. Victoria is married with 2 children.
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Successful Exhibitions: How to avoid the dreaded "damaged in transit" sticker
Successful Exhibitions: How to avoid the dreaded "damaged in transit" sticker
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Sponge cakes, Aussie rules
I baked my first sponge cake today. This may sound strange, seeing as I have had a cake business for six years. However, very shortly after moving to Australia a year ago, I was having a discussion with my neighbour about the perfect sponge cake, and how her family compete with each other to get the lightest and fluffiest.
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Taking orders & Talking to customers
While I felt I had solid experience in the service industry and was used to talking to customers (difficult, drunk ones at times while I managed a nightclub) when it came to taking cake orders in my own business I had a bit of a learning curve. So here are some of the things I have learnt along the way on this undeniably important process.
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Intro & Banana Bread Muffins
It is almost a year to the day since we accepted the offer given to us by my husband’s employer, for us to move to Sydney and for my Husband to run the operations in their Sydney cake factory. (Yes, we are both in the cake industry, only he is a manufacturing guru, and I concentrate on the small throughput, prettier side of things!) A daunting task of moving and settling kids, but it also meant I would have to close my cake business in Portsmouth.
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America Calling
Greetings, all the way from the City of Wind! Or, as I like to call it, "The City of Sin..." - sinfully delicious desserts, that is. While Chicago has been known for many things, from our beautiful architecture and unpredictable weather to the longstanding Sox versus Cubs rivalry, in a string of years we’ve managed to make a name for ourselves in the world of sweets, as well.
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NewsEAT reveals ‘ambitious’ store plan
High street sandwich chain EAT has signed for three new sites as it launches two new products.
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Nut-Free alternative
Q: I want to use a cake recipe which includes ground almonds. However, I cannot use nuts as the cakes will potentially be sold to people with a nut allergy. Is there a nut-free alternative you could recommend which will give a nice crunch and moist texture? Many thanks,
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Baking for all seasons
So is it worth going to all the extra time and expense to offer seasonal ranges of products? Through a few years of triumphs and failures on the subject, I have come to the conclusion it definitely is. Here are some of the pros and cons on the subject:
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Banging my head against a brick wall
Following my success in making it to the semi-finals of This Morning’s Super Sweet competition, I got the bug of wanting to do something with my desserts and other sweet treats.
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Make a aeroplane cake
Q: I want to make a aeroplane cake for my son’s birthday. I am planning to bake a square cake and then cut it up to shape. However, planes have some tricky rounded edges which I am not sure how best to tackle. Please could you give me some tips?
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Help with admin
Q: "I am really struggling in keeping on top of everything in my cake business. We are about a year old and quite small but doing quite well in that the orders are coming in thick and fast. The problem is I am just overwhelmed with paperwork- including insurance, tax, environmental health etc. I just want to get on with the creative side. Is there anyone I can employ to deal with all this stuff and how much should I pay if so?"
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NewsCoffee chain expands in UK and abroad
Ca’puccino, the Italian coffee house, is set to open its sixth site in the UK, as it plans to expand internationally.
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Spring 2015 colours
Soft colours are "it" for Springsays Pantone Bakers take note, colour company Pantone unveiled its Fashion Colour Report for Spring 2015 at New York Fashion Week in September. The Report features the top 10 colours for women’s and men’s fashion for spring 2015. And if you want to know what ...
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Justine’s Trends for 2015
Cakes Get RealI’ve dusted off the crystal ball and I’m looking to 2015 for inspiration and trend predictions. And I have a bold prediction. We’re coming to the end of ’trendy trends’. Let me explain.Over the past five years we’ve seen cake decorating explode in Australia and across the world.
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Wedding Cake Trends for 2015
The world of wedding cakes is ever-changing, following developments in dress design, venue styling and floral fashions. Vintage has been the big thing over the last couple of years and looks set to remain so - antique lace and pretty flowers always make for beautiful cakes! But what else might ...
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Trends for 2015
There will be more ‘gravity defying’ cakes eg: animals standing on one leg, it’s a trend from across the pond. Decorators should be careful that whatever they use as an aperture to support the cake is food- grade material.