One highlight from my weekend in Hawke's Bay was strawberry picking; my sister and I brought back 6kgs of 'em! There are many uses for over ripe strawberries including jam, compote, and of course strawberry cloud cake. It's a non cooked meringue cake on a base of crushed tea biscuits with cinnamon and coconut. The simmered berries are mixed with lemon juice and incorporated into the meringue which is then chilled for 4 hours. The result is a sweet and airy pale pink cloud. I actually won't be making these for orders because they are very fragile and need to be kept in the fridge until the last minute before eating. But I can provide my recipe if anyone would like to make one themselves, it makes the perfect Christmas dessert.
This week's 'cake o' the week' was a suggestion by my most favourite cake eater Scrap Wall. It's not a combination of ingredients I would normally think of trying, but it actually works really well. The juicy blueberries complement the flourless dark chocolate cake, which still melts in your mouth but each bite has an unexpected tang. This cake is topped with a simple sprinkling of icing sugar and a handful of fresh blueberries.
Last week I collaborated with the amazing team at Stolen Rum to make Christmas Cakes for the homeless. We hired Maincourse Kitchen and spent the entire day making 18 big fruit cakes to be cut up into slices to make some less fortunate people's Christmas a little more fortunate. It was fun and made us all feel quite philanthropic. So thanks Jamie and Caroline and all the other great bakers who helped!
I made my first ever wedding cake this morning. It's the same recipe as my Marie Antoinette cake from a while back - three layers of lemon and raspberry cake coated with rose water icing and decorated with fresh berries, gold balls and pink sugar. I don't think I would've even attempted a traditional wedding cake with that plasticky thick white icing, so luckily this one is for a small, informal wedding at an art gallery.
Josh from Sabato was kind enough to offer me some beautiful Valrhona chocolate products to try in my cakes. I'm going to become a wholesale member so that I can use as many Sabato ingredients as possible - after all, my motto has always been quality ingredients lead to quality cakes. Thanks Sabato!
I like to keep my ingredients seasonal so that my cakes are as tasty as they can be. Right now strawberries are at their peak - red, sweet and juicy, so what could be better than a cake full of them? I also added some fresh vanilla bean seeds and some orange zest to the mixture. The result is a moist and light cake with a very fruity character.
I made 2 this morning so there is one going spare if anyone would like to order it!
Today is my last ever exam, so tomorrow I'll be right back into the swing of being The Caker. Since the early Summer months have brought with them sweet strawberries, I have decided to make a seasonal strawberry cake with a hint of orange blossom water and fluffy meringue icing. Photos and ingredients will be posted tomorrow, but email me with your orders if you like the sound of this cake. It will be a winner.
This is a little disclaimer to say that for the next couple of weeks I won't be able to take any cake orders. I have my final university exams coming up, which I REALLY need to do well in. So until the 5th of November, I will be studying and you will all be working up a serious appetite for cake.
This is my friend Jenny Albright. She's from Alabama but lives in New York and is over here modeling. She's the sweetest thing ever and agreed to be in a minute long film that I wanted to make to put on my website, which depicts her slowly and seductively eating a massive hunk of chocolate cake. I just thought it would be funny. This is a still from the film, the finished version will be posted soon.
So, as strange as it may seem, Christmas is just around the corner. And we all know what that means...rich, fruity, rum infused Christmas cake! My good friend Ben King who shares my passion for cooking and baking proposed the idea that we join forces to make and sell Christmas cakes together. This collaboration between his food blog (www.nevertoofulltoeat.com) and The Caker happens to be the perfect match - Ben has come up with the recipe (delicious) and I can take care of the orders and deliveries.
We want to get onto taking orders quite soon because the longer a Christmas cake is aged for, the better it becomes. So orders should be submitted by November 20th for delivery the week of December 14th. I will post more information about it soon, but for now here's an image of a trial cake Ben made yesterday.
I decided to go with a chunky chocolate and hazelnut cookie for Zus & Zo. They contain large segments of dark Valrhona chocolate and whole roasted organic hazelnuts; they taste like something your grandmother would've made. I went in for lunch and took a batch of them as samples for customers to try and they were all gone by the time we'd finished eating. So I'll be making cookies each week now. Please keep sending through suggestions for what I can make!
A great new cafe has just opened up called Zus & Zo (meaning 'this and that' in Dutch). It's at number 228 Jervois Rd in a beautiful old building with big windows and wooden floors and was set up by Joost, a really cool Dutch guy who has only been here a few months. He asked me if I'd like to supply the cafe with some sweet treats and of course I said yes. But I need help with deciding what to make! What are your favourite types of cookies? It has to be something that not every other cafe in Auckland is selling as has to make everyone simply demand to have one with their coffee.
Please comment with what you'd like to see in the cookie jar!
While fashion and cake may seem like a bit of an oxymoron, it appears that sugary indulgences are all the rage this year. The Caker has been asked to supply Emma Cruikshank's Public Library showroom with a cake a day as an alternative to goodie bags. Guests can pop in to view the beautiful clothes while eating a slice of fashion inspired cake. For Natalie Smith's So Much To Tell You and Twenty-Seven Names party, I've been asked to supply 100 vanilla baby cakes with pale pink rose water icing and there will be rose syrup infused champagne to match. How delightful!
So, I've been 'The Caker' for approximately 8 months now. I still love to bake. This all started out as a little idea that grew from a particularly successful caramelised banana cake that I baked one rainy afternoon, and has grown into my absolute pride and joy. I'm still learning and practicing and experimenting, but in the not too distant future I plan to dedicate a year of my life to truly studying the art of baking.
I'm so thrilled with the response I've gotten from all the avid cake eaters out there. Thanks to everyone who enjoys my cakes and passes on my name to their friends; I love how word of mouth spreads like wild fire in a city like Auckland. Just in case you're interested, my three most popular so far have been:
Gluten free, flourless dark chocolate cake
Pear and fresh ginger cake
Gluten and dairy free orange and almond cake (with or without figs) topped with caramelised honey almonds
You can order any of these for the month of September!
An old friend Janina, who works for Universal Music, asked me to make some interesting cakes for a new club evening she's hosting. These flourless dark chocolate cupcakes are themed around the Klaxon's new album cover and hence feature this amazing astronaut cat!
My name is Jordan Rondel and I make the best cakes in Auckland!
VISIT THE OFFICIAL WEBSITE (www.thecaker.co.nz) BY CLICKING ON THE ABOVE IMAGE to place an order. Pick any cake from the cake menu, or if you have a special request feel free to approach us with it! Email: firstname.lastname@example.org Phone: Jordan on 021 314 677 or Anouk on 021 883 595 Follow us on instagram to see our daily creations @thecakernz And don't forget to purchase the book 'The Caker,' via the website! We also make gorgeous pre-mixed cake mixes which are vegan and come in 2 flavours. Visit www.thecaker.co.nz to find out more!
We can deliver within Auckland, or you can pick up from 452 K'rd!
My multi-layer spelt and berry sponge with cream and jam
A heart shaped flourless dark chocolate cake decorated with fresh roses
OUR VEGAN CAKE MIXES!
THESE ARE AVAILABLE TO PURCHASE THROUGH THE WEBSITE AND WE HAVE VARIOUS STOCKISTS AROUND NZ!
My love for baking started at an early age and stems from my French roots, my insane sweet tooth and a desire to please people with culinary delights.
In January 2010, after baking a particularly successful caramelised banana cake, I decided to do something about it and created The Caker. It's a service to my fellow cake eaters out there where by I bake and deliver cakes to fulfill your orders. My cakes are unusual, specialty treats that you can't buy from an average cake shop; some are gluten free, dairy free, or vegan and all contain as many organic ingredients as possible. They aren't machine made or fake in anyway and while they may look a little rustic, they taste wholesome and delicious. The Caker's cakes are said to be the best in Auckland.
We can deliver cakes within Auckland for an extra $15-$25, or they can be picked up from our kitchen at 452 Karangahape K'rd, Newton (the Ponsonby Rd end)
To place an order simply visit www.thecaker.co.nz and place an order online.
It's important to eat something sweet everyday!
ALL CAKES CAN BE MADE GLUTEN FREE FOR AN EXTRA $5 An addition of $5-$12 applies for requests for customised decoration e.g. fresh flowers or candles Standard size cakes feed 10-12 people and are 22cm in diameter. These are $60. Smaller cakes feed 6-8 people and are $50. Larger cakes feed 22-24 people and are $90. Pies are $65 each and will feed 8-10 people. Cookie gift boxes include 8 cookies for $20 (or $50 with a copy of my recipe book). $5.00 per cupcake (minimum order of 9 / flavour). $2.50 per babycake (minimum order of 25 / flavour). Most cakes can be made into babycakes or cupcakes.
Please note, we usually require at least 2 days' notice for orders.
My most popular cakes!
Flourless Dark Chocolate Cake with ganache (gluten free)
My most popular cakes!
Plum, Lime and Coconut Cake
'It was incredible! I gave some of my friends tiny bites too. It was so enjoyable watching their faces change in absolute delight!' - Olivia Coote 'Your dark chocolate, pear and pistachio cake was absolutely amazing!!!! All my friends had seconds! It was perfectly moist and the pears just went so perfectly with the dark choc. I will definitely be ordering more of your cakes.' - Rini 'Just wanted to say a big thank you for the delicious chocolate cake you delivered for my boyfriend's 30th. It was so good, there were no leftovers!' - Rachel 'I am just emailing to thank you so much for the belgian cake, it was absolutely divine!! Who would've known it was vegan and gluten free?! You're a kitchen fairy, will definitely be ordering again soon' - Amelia