February

Next issue March 12

lCelebration cakes

Caught in the Web

Some other unexpected things found hidden in cakes... http://bit.ly/9jtfae Forget your mixers and ovens, you can now bake a cake using Photoshop... http://bit.ly/a8LM6b Rhubarb crumble kills cancer... http://bit.ly/d0avk1 The world's cake-eating champion ate 14 cakes totalling 1,120g of fat in just 8 minutes... http://bit.ly/9Jsqn4 100 cakes based on computer

Mouthing off

"It could only happen in a place like Fowey. I think it's a lovely idea and I hope he never gets discovered"

A true cake walk

Stop the Week often dreams of a world entirely composed of cake. So we are overjoyed to hear of an artistic project based in Oakland in California, called Cakeland, which transforms a walkthrough retail space into a haven that's good enough to eat. Actually, it's mostly made of foam. The website describes the vision thus: "Cakeland can serve as an analogue for the search for temporal love; the experience can be incredibly sweet and indulgent, punctuated by moments of insecurity and terror."

Send us your captions!

This evil gingerbread man was born out of the disturbed imagination of a "new media research lab" called Kitchen Budapest. In classic Have I Got News for You fashion, we're inviting readers to come up with a humorous caption. The best one will be printed in the next issue of BB. Send your suggestions to: bb@william-reed.co.uk

Wry look at rye bread

It's a showdown of epic proportions two heavyweight bowel-shifters shaping up for the ultimate contest. In the red corner, rye bread. And in the blue corner, laxatives. Let's get ready to rumble!

The British Baker archive

20 January, 1933:

Cookie craze continues

Salford was the latest council this month to ban biscuits at meetings, leaving a £30,000 hole in sales of bourbons, custard creams and Rich Tea. Luckily for cookie makers, the category looks likely to withstand such swingeing government cost-cutting ahead.

Salt alternatives put to the test

As BB reported last issue, calls to cut salt in food are showing no signs of quieting down, with bakers still public enemy number one as far as people's salt intake goes at least in the Food Standards Agency's (FSA's) eyes. Controlling salt levels is no mean feat just ask the government, which found it conspicuously difficult when the snow hit earlier this year. So what can bakers do to help the government reach its salt reduction targets and perhaps save a bit back for gritting the pavements?

Traditionals with a twist Chelsea Buns

Chelsea Buns were originally made in London in the early 1700s. They are a sticky, sweet treat and are either finished with glacé icing or sugar syrup. They usually contain dried vine fruits, mixed peel and mixed spice. The method for Chelsea buns can be used with all sorts of other fillings, both sweet and savoury. This recipe uses almonds and apricots, but you could use chocolate and dried cherries, pecan nuts and dried peach or cranberries and orange. Try making a savoury version using some Parmesan cheese, basil and roasted strips of pepper marinated in garlic flavoured olive oil. The buns can be baked side by side on a baking sheet, so that they have to be pulled apart or baked in a round cake tin. The apricot glaze gives a lovely shine and a sweet, but tangy, finish.

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