![]() We wanted to provide a cupcake different from the norm!" says Penzer. "The butter icing swirl resembles a tropical island with its combination of colours, and is flavoured with passion fruit arome. A self-confessed "cottage industry", its tropical cupcake was a world away from its rural base in Dorset. Natalie Penzer and Rachel Brown run the community-focused Cupcake Garden, which has been trading since May. Really tasty and probably my favourite."Ĭhris: "There was a nice heat to it, but a gentle heat." Ruth: "It was nice and balanced with real warmth from the ginger. It was very rich, so difficult to eat a whole one! It used real chocolate and the ginger wasn’t too overpowering." Ingredients: Crystallised ginger is incorporated into a chocolate sponge, topped with ginger confiture and chocolate ganache, with a small swirl of whipped chocolate ginger frosting, finished with a piece of crystallised ginger and a chocolate curl.Įric: "A great combination of the chocolate and the ginger. It is now in talks to supply high-end coffee shops. This little cupcake has won over those who really don’t like ginger," she says of her winning cake, adding that customers are often astonished to find they are vegan. "As a ginger fanatic, this is my personal favourite. This has proved highly popular," says Lisa Harris. "We gift mini-samples with orders to encourage customers to try something different. The Cupcake Theatre has hit the ground running, having been awarded a business start-up grant in May, and has devised a good way of getting customers to try new flavours in the gifts and special occasions market. L For cupcake recipes and information, visit: or follow us on Twitter TV channel Food Network (Sky 262) filmed proceedings, so look out for coverage during National Cupcake Week, 13-19 September, including footage, no doubt, of some bilious-looking post-cake-binge judges. But nobody could doubt the passion, creativity and effort that went into their exceptional finishing and presentation. While all of the cupcakes were beautifully finished, a common gripe was that the toppings often contained too much sugar undoubtedly due to the American influence on recipes. Picky sorts that they are, they were ultra-demanding with their criteria of what makes a perfect cupcake and didn’t hold back when they thought recipes could be improved. ![]() The event was ably judged by patissier Eric Lanlard, who recently fronted a Channel 4 series on desserts British Baker Masterclass contributor Chris Bachmann of Bachmann’s Patisserie in Thames Ditton Ruth Stead, marketing and innovations controller at bakery ingredients specialist Renshaw and former patissier Mike Wescomb of sponsor Chevler, the cupcake cases supplier. But it wasn’t all about start-ups Asda and craft bakery chain Coughlans submitted creditable entries that showed attractively-made cupcakes were not the reserve of the boutiques. Entrants had to be trading in cupcakes and the whole of Britain was represented, from Devon to Glasgow. Judging venueĭue to the high volume of entries this year, 30 giddily enthusiastic bakers were invited to attend the tasting session at the five-star Rafayel Hotel on the Left Bank in London itself home to cupcake boutique M圜helle’s. It is notable that all seven of the winners, one to inspire bakers on each day of National Cupcake Week including an Overall Champion, are recent start-ups, showing that there is a healthy grassroots of emerging talent. The cupcake has done more than any other product of late to attract people into the baking profession. While the pros struggled to contain the dizzying sugar rush, they trooped on gamely through the avalanche of cake, and British Baker’s health insurance was not called upon.īritish Baker launched National Cupcake Week last year to support the trade in capitalising on the fashion for cupcakes. Insulin injections were on hand in case they fell into a diabetic coma. Thirty cupcakes in 90 minutes that was the constitution-challenging mission we set our judges.
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