Family values

What is it like being the grandson of the founder?

Business start-ups: Ms Cupcake

Everyone keeps asking me, "How's it all going? How are you feeling?" All I can say is, "Amazing, but I'm exhausted!" It's hard to believe that it has only been a few short weeks since we opened the doors to Ms Cupcake London's first vegan bakery. Unbelievably, it was only a year ago that I started my little home-baking business, and now we have our own shop and six members of staff.

Book Review

Containing savoury pies, pasties and puddings from around the British Isles, the book offers a combination of recipes, historical information, and celebrity contributions.

A modern take on... Madeira Cake

I made this cake recently for a project my partner David Wright and I were working on with the theatre company Gideon Reeling. It's called Salon du Thé and we recreated an Edwardian high tea ceremony from the food and tea on the menu, to the dress code and interactive performances, all with great attention to detail. This Seed and Cherry Madeira cake was the centrepiece on a menu that included hand-painted chocolate and pistachio eclairs with French chantilly cream and fresh fruit tarts with passionfruit and mint. The Salon will tour this summer around stately homes and festivals.

In my world

A well-spoken lady recently called into my shop, aghast at the range of "artisan" products we produce. After considerable conversation with my team, she enquired how we managed to make such light and fluffy meringues without the aid of a whisk? A little confused, I said we do use a whisk and an electric mixer and fold in the final icing sugar by hand. She then responded, "So, they are not artisan!" This begs the question, "What is artisan?"

Glaze aims to finish with a flourish

Cheese ingredients firm Meadow Cheese has launched a savoury glaze that can be applied to pies, sausage rolls and other savoury pastries prior to baking to give a professional finish.

Ginsters tows the pasty line

Ginsters has launched a new special-edition cheddar and bacon pasty. It replaces the firm's steak and ale pasty and, as with previous special editions, will retain the same price (£1.99) on-pack.

Dryers use radio frequency

A series of post-baking dryers that can be custom-engineered for cookie, cracker, and snack food production to increase oven band speed has been launched by US firm Radio Frequency Co.

Pantheon makes move on a mixer

Pantheon has added a 10-litre planetary mixer to its range, designed to suit small to medium bakeries. The PM10 is powered by a 0.75 kW motor, while the gear-driven transmission ensures smooth, friction-free operation across three speed settings.

Holland's picks a peppered pie

Holland's is adding a new pie to its frozen offering Peppered Steak Pie. Available in a two-pack, the recipe contains chunks of diced steak in a creamy peppercorn sauce. The pre-baked pies, which can be microwaved from frozen, are targeted at those in search of a quick meal or snack.

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