Monday, August 30, 2010

The Caker on TV

video

Thanks!

Top 3 Cakes

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!



Sunday, August 22, 2010

Chocolate Cake Crumbs

I love to see one of my cakes well enjoyed.

Monday, August 16, 2010

Cat Cakes

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! 

Thursday, August 5, 2010

'The Marie Antoinette Cake' - Lemon Syrup Cake with Rose Water Icing

With apologies for the slow return to cake making and lack of updates, I have finally come up with a new cake of the week. The idea came from seeing an unopened bottle of rosewater in the cupboard and picturing Marie Antoinette having morning tea with her girlfriends in her Versailles palace rose gardens. This pretty cake with pale pink rosewater icing would not look out of place in such a scene. It's a sour cream lemon syrup cake topped with rosey sweetness and raspberries. I think it would be perfect eaten with cream off vintage china and a pot of jasmine tea.

Ingredients:

cake
butter
sugar
organic eggs
flour
sour cream
lemon zest
raspberries

icing
icing sugar
butter
rose water
milk
pink food colouring