Monday, June 23, 2014

A note to my cherished cake customers...

I am about to elope on a big adventure around the world for just under 3 months. I'll be visiting London, Paris, Barcelona, New York and LA, where I'll be working at some incredible bakeries, flooding myself with inspiration, and taking a much needed break. I will update my blog with all the amazing things I'll be seeing, doing and eating.

Unfortunately this means that a few changes will be made to the way The Caker operates. Luckily I have Olivia, my beautiful baker, to take orders and keep the business running in my absence. But there will be limited orders (she only has the capacity to do around 10 cakes per week as she's still studying patisserie full time), so it really will be first in first served. No late orders will be accepted, all orders must be placed online via my website, and all cakes must be picked up from 452 K'rd (delivery will not be an option). I will list the days and times we will be accepting orders as soon as it's confirmed. 

No orders at all will be taken from the 9th - 19th of July, and things won't be back to normal until the 2nd October. 

I appreciate your understanding and hope this doesn't cause too much inconvenience. I will be back just in time for wedding season, so if you're getting married this summer, please let me know if you're after a beautiful wedding cake.

xxx Jordan, The Caker 

Saturday, June 21, 2014

Things I've made this week...

I received these gorgeous tinned teas from Harney & Sons to use for my afternoon tea parties. My favorites are the hot cinnamon and the yellow and blue, which is a gentle blend of lavender and chamomile. I highly recommend trying these teas!
My gluten free buckwheat banana maple cakes with lime infused cream cheese and honey icing, and vanilla poached rhubarb. The recipe will be in the next issue of Taste Magazine!
I made these wee babycakes for Children of Vision, in collaboration with Polka chocolate using the incredible new 'Confetti' bar, which is scattered with dried flowers. 
I bring home cake most nights, so it's not such a novelty for my boyfriend anymore sadly. So for his birthday last week I ordered a big box of Little and Friday donuts, and stuck a candle in each one. The banana custard one is insanely delicious. 
I got a counter built for my shop!
Pretty cakes for Fred's, using some new ingredients I ordered from an Australian based Persian company. I got some beautiful orange blossom candy floss, and a heap of fragrant dried rose petals.
Beautiful tuberose on this honey almond cake. It smells so incredible!
Here are two new products that I love and need to tell you about!

Organic coconut butter by Poppy and Olive. This stuff is delicious in cakes, on toast, or straight off the spoon.

Organic hand made almond milk by Carew Kitchen. It's gently sweetened with dates and spiced with a hint of cinnamon.
Honey roasted pears.
Raw bounty bars using the coconut butter featured above. These are gorgeous. Visit their website for the recipe.
Another afternoon tea x

Monday, June 2, 2014

This week in cakes...

Last week I hosted my first event at my new space. It was a baby shower for 15 lovely ladies and it went superbly!

I made 3 sweet options and 3 savoury options:

- gluten free flourless dark chocolate and plum cake
- apricot, pinenut, lemon and rosemary shortbread
- brown butter, chamomile and honey muffins

- mini sourdough tartines with different toppings such as fig walnut and blue cheese, smoked salmon capers and creme fraiche, avocado and pink grapefruit
- mini savoury muffins filled with goodies
A lovely gluten free vegan triple coconut and raspberry cake made with muscovado sugar for Mondays  (Eleanor from Petite Kitchen's beautiful new wholefoods cafe in Kingsland). Apparently it was all gone by 10am!
I went to my beautiful friends Lily and Scrap's wedding in Sydney, and of course was enamoured by the cake. It was from Blackstar Pastry and was made up of layers of fresh water melon, almond dacquoise, fresh whipped cream, watermelon, strawberries, pistachios and rose petals. It was light, mildly sweet and completely stunning to look at.