Sachertorte Sachertorte is a well-known and beloved Austrian chocolate cake with a rich taste as well as a rich history. There have been a series of disagreements regarding the cakes place of origin which has lead to over 70 years of legal battles between the two Viennese bakeries laying claim to the title of the “the Original Sachertorte”. This issue has now been resolved and the bakery that gained the right to the claim now produces a seal made chocolate, which can be found on all of...Read More
In keeping with the vintage path we have been following of late, and with the advent of the Christmas season swiftly approaching, we are going to divulge how to make the most exquisite Christmas cake imaginable. Oven time included this recipe will take 5 hours minimum to complete and it should be made at least a month before it is required; please take this into account. Ingredients: Flour: 230g (1/2 lb.) Baking Powder: 1 teaspoon (5g) Salt: Just a pinch Cinnamon: ½ a...Read More
Everyone wants their wedding to be something special, and whether you want yours to be traditional, wildly eccentric or modestly understated, there is nothing wrong with… borrowing, some ideas from others who have tried and tested it already. You will get all the reward, none of the risk and it will only ever add to an already special day; so here are a few wedding-orientated blogs to help inspire you, or maybe even save you from a bad decision. 1# the Perfect Palette A blog entirely...Read More
With just under 2 weeks to go until the Cake International show at the NEC in Birmingham it is safe to say that everyone here is very excited. The Cake International show is the perfect opportunity for those in the Baking industry and cake lovers in general to get together and see all the wonderful and creative things that our peers have been creating. The show has many attractions to keep you engaged over its 3 day run including sugarcraft workshops, live demonstrations from over 45 of the...Read More
Continuing with the vintage theme of our last recipe, this week I will be detailing how to make the perfect Victoria Sponge. This cake is a classic and a fond favourite of mine, so let’s get down to business, starting with what it is exactly you will need: * Self-raising flour (same weight as the combined egg weight) * Caster sugar (same weight as the combined egg weight) * 3 Large eggs * Butter (same weight as the combined egg weight) * Icing sugar * Vanilla essence *...Read More
Our acrylic cake smoother is a must when smoothing out your marzipan or sugar paste. It makes life easy and gives you the perfect finish that you are looking for.