Tag Archives: edward kimber

Baking The Great British Wedding Cake


I never thought I would make wedding cakes, the one time I had in the past was fine but I wasn’t very inspired and I didn’t enjoy the process all that much, to be honest I found it boring. But when I was asked to take part in The Great British Wedding Cake I thought, why not, lets see what challenges they throw us? And it turns out I thoroughly enjoyed it, it was creative, challenging and I ended up making two cakes I absolutely loved, both of which I would be happy to have at my own wedding one day. I enjoyed making the wedding cakes so much that I have since even taken a couple of orders to make cakes for real couples and their real weddings not just for TV.

Traditional Cake

My traditional cake was based around my Nanna’s christmas cake recipe, which if you watched carefully was a bit more like a dundee cake. Many people dont like traditional dark wedding cake because it’s heavy and very very rich. The cake I made is the opposite of that stereotype, it’s lighter and moist and not heavy at all, it has converted quite a few haters of wedding cake in its time. I kept the decoration simple and what I thought was rather classy and spring-like, perfect for this time of year.

Modern Cake

Of course my modern wedding cake was made of macarons, what else could it be? I hadn’t actually made this cake until the day we did it for the show. Sure that’s not the wisest decision but I loved the finished look and I’m sure this will become a signature, I’ve already been asked to make another. If you can make macarons well, then you can make this cake. It needs accuracy, as the macarons need to be the same size, and needs to be assembled as close to the wedding reception as possible as it isn’t as stable as a wedding cake, but I think it makes for a stunning alternative to the more traditional choice and the extra effort is well worth it.

The Boy Who Bakes – The Book

I know I have mentioned it in the past but I thought it might be time to properly announce it – I have a baking book coming out in September of this year (I have my final photoshoot tomorrow)!! It has just been added onto Amazon and is available to pre-order, I really hope you all like it. It’s called The Boy Who Bakes and is baking that I love, in my modern and slightly inventive style. I can’t tell you how excited I am for everyone to see it, the recipes are ones I love and the book is looking beautiful!

In other news, I wanted to quickly let you all know that I will be doing a few food festivals this year and will announce them as they are confirmed but so far…

Glynde Food Festival 16th-17th July

http://www.glynde.co.uk/food_and_drink_festival/index.html

Harvest at Jimmys 9th-12th September

http://harvestatjimmys.com/

Hope to see some of you there! 🙂

My Week at Le Manoir

Well what a week this has been, and rather apt too it being National Baking Week and all. I spent the week at Le Manoir, Raymond Blanc’s two Michelin starred restaurant in Oxfordshire, baking in the pastry kitchen. The first thing you should know about the restaurant is that it is beautiful, probably the most attractive setting for a restaurant I have seen in this country. It is set in a beautiful building surround by large perfectly managed gardens, including a large vegetable garden. I have to admit that the first day or so were fairly nervous for me. This was the first professional kitchen I have ever worked in and I guess I just felt a little out of place. This was also whilst I was working in the service side of the kitchen. The pastry kitchen doesn’t just serve the restaurant it also makes things for the hotels breakfast and afternoon tea as well as all the bread for the whole operation. The service side of the pastry kitchen deals with the restaurants desserts and because there is a very fast turnaround it gets very busy during service and a little stressed meaning I sometimes felt a little lost with everyone running around me.

I started the week making ice cream and sorbet bases including a wonderful pear and anise sorbet. Because a lot of this kitchen is prep work before service I peeled a lot of apples and segmented loads of grapefruit, which according to Monsieur Blanc I wasn’t doing as perfectly as I should have been. He actually seems like a very nice guy and came across very well the two times I met him. The second section I worked in is called the tour kitchen and is responsible for all the breads, cakes, and afternoon tea. I loved working this section, I got to make so any different things from start to finish including large batches of their famous lemon cake, huge batches of bread, masses of petit four and many many other things. I was so impressed with the output of the kitchen. The desserts look completely stunning and everything I tried was great. The breads were also amazing, I especially loved the sourdough. The chefs were all very welcoming and gracious with there knowledge and helped make the experience as inspiring as it was. I came away tired (12 hour shifts starting at 5.30 will do that to you) but with loads of ideas.

Oatmeal Raisin Cookies

I have noticed a lot of internet searches looking for my oatmeal raisin cookie from episode two of The Great British Bake Off so I thought I would do a post with the recipe I used on the show. If you want to know the backstory of the recipe you can read this. The recipe is simple and easy to make, the only thing that is a little different is the use of milk powder and very finely chopped white chocolate to add a milky/creaminess to the cookie. I have changed it slightly from the published recipe, if you want a thicker slighty cakier version use the one in the this months BBC Good Food Magazine. Continue reading