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I love baking, but somehow my efforts are never Pinterest worthy. There was that upside down cake that ended up on the bottom of the oven, the pancakes that somehow ended up penis shaped or even the Joy Free Bitch Cake* that was more of a political statement than a baking masterpiece. But I love baking, I enjoy it for the stress release and as a way to show your friends how much you love them. I just wish I could make something pretty.

Enter Anges De Sucre stage left.

I have been following Anges De Sucre on Instagram for a while now, there is nothing like drooling over a three storied maximalist cake to make you happy on your lunch break. But I always thought that level of mastery was unreachable for a casual baker like me…until I saw that Anges De Sucre had started doing cake decorating classes. This was my chance to transform myself into a bad-ass cake dribbling ninja.

So the drunk part.. well by now you lovely readers should know that I am ever so slightly a light weight. Coffee I can drink endlessly, alcohol I turn into a philosophising evangelist who loves everyone and can’t stand up without assistance. I knew things were going to go very well with the cake decorating, the very precise cake decorating, when I arrived at the Kensington bakery and there was a bottle of prosecco waiting for me.

I was going to play it totally cool and just sip away all night. But then when confronted by a naked cake that I was expected to ice without totally ruining it….well let’s just say that dutch courage was needed. And yes I do realise quite how pathetic it is to need courage to ice a cake, but when you have spent the better part of the year stalking the perfect creations on Instagram this is a high stakes scenario.

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Interesting fact for you, when Anges De Sucre asks you to dirty-ice a cake after you down a glass of prosecco you brain will interpret this in some NSFW ways. Turns out this just means filling the cracks in the cake with a kick-ass butter cream icing – yeah it was a different kind of dirty to where my brain went. After dirty icing we covered the two layered chocolaty beast in butter cream and then scraped off most of our hard work to get that half naked look that is so on fleek right now. And also to get the sharp right angle on the top icing so I could dribble chocolate off it later. Then my work of art was put in the fridge for five minutes to harden the fuck up. This cake was going to turn into the Ghetto-Riche Salted Caramel Chocolate cake it needed to be a hard core bad-ass (actually just a bit chilly to make a decorating easier, but…you know what I meant right?).

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After genteelly sipping on more prosecco (its Christmas, overindulgence it totally allowed) it was time to spray-paint pretty much everything gold. Ok so I was supposed to just spray paint the Oreos, Rolos, Maltesers and Macarons that were going to decorate the cake gold, but since when have I ever been that coordinated when tipsy? Let’s just say that by the time I was done with the edible gold spray paint the entire Anges De Sucre shop (where the class takes place) was covered in gold. Literally. The POS machine was looking mighty festive by the time I was done with it.

Now for the chocolate. Turns out this awesome chocolate dribble effect is deceptively simple, and all you need for it is a clear heart, calm mind and a tablespoon. After putting 9 tablespoons of melted chocolate in the middle of the cake it was all pushed out from the centre using the back of the spoon, until like a single girl at a Christmas wedding it was within 1mm of the edge. Then take a moment to steady your nerves (aka, more Prosecco) because you are about to face more pressure than ever before, its time to dribble. Using the back of the spoon you gently create ripples in the chocolate, forcing a smidge over the edge at a time. Little by little you work your way around the cake, stopping in the middle to swear a lot and have a massive freak out when you think your dribbles are too thick, until the entire cake is evenly dribbled.

Then the pressure is really on, before the chocolate hardens you have to do ALL THE DECORATING. With supervision and constant reassurance I started placing my doughnuts and golden treats on the cake; at one point I actually clapped my hands together like a nutter because I was so happy with how it was looking. Decorating the Ghetto-Riche raised some unexpected id/ego/super-ego questions, as I had to make the split second decision whether to put that extra salted-caramel macaron on the cake or in my month. Let’s just say the cake suffered for the whim of the id.

After two hours of prosecco, panicking, Christmas banter and cake-doubts my masterpiece was complete. I was totally in love with the finished product, to the extent that I yelled at a man who jostled me on the tube home because I was so protective of it. Thanks to Anges De Sucre for a brilliant night out, for teaching me to become a cake decorating ninja and for not yelling at me when I covered your shop in edible gold paint. Oh and also thanks to Anges De Sucre for making me the most popular girl in the office…the cake was demolished in under five minutes.

 

*Ok so this was a cake that I made for work, we had been given a talk from a sugar-free expert about how to transform our lives by giving up sugar. I took issue with this and made a three layer cake full of ALL THE SUGAR AND THE FAT and called it the Joy Free Bitch Cake…it was eaten by 9:05am.

Serious About Baking Eric Lanlard

I have to tell you about the most amazingly fun event I went to last week, Serious about Baking hosted by Currys and Cake Boy. Bloggers often get invited to PR events, and while most are vaguely interesting they tend to still be in the ‘work’ rather than ‘fun’ category. I tend to say yes if it is at all relevant to my blog (I really love being able to tell you guys about the latest and greatest things in London) or if it sounds super exciting, this is a lifestyle blog after all. When Curries invited me to their Serious about Baking master class I said yes for personal reasons, but I totally didn’t expect such a brilliant night out.

Ok so my personal baking reasons. I used to be a stress baker. Don’t roll your eyes, stress baking is a real thing. Throughout all of my school exams, essays and friend dramas when I got stressed I would bake. It’s a beautifully meditative process, with all the measuring and mixing you have to focus on the task at hand and there is no left over brain space for worry. When you bake you are also doing at least one productive thing with your day, and you get cake at the end of it.

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I was a stress baker right up until the point that my Mum banned me from baking. Yeah, banned from baking. Essentially she came home one day during my final set of school exams and on the table were… three cakes, a batch of cupcakes, two different slices, scones, Turkish delight, Russian fudge and a tray of chocolate chip cookies cooling on the rack. From that moment I was banned from baking unless there was a specific intended recipient for the baked goods.

That was all well and good until I moved overseas and was only baking for myself (Mums rules still apply even in a different hemisphere). Apart from the occasional baking escapade for my Sister my life in London has pretty much been a baking free zone. This makes me very sad.

So the Currys invitation could not have come at a more perfect time. It was hosted by Eric Lanlard at Cake Boy where we would be trying a mashup of his baking master classes. It all got a bit fun right from the get go, with a couple of glasses of champagne served by Eric himself. Then we got down to the baking (a demo of the red velvet cake and a chocolate tart) which to be honest after the champagne was just innuendo after innuendo…

Here is a sample of the tweets that were going on when I was meant to be focusing on the red velvet cake (insert something technical here about how red velvet did not originally use food colouring, it was a chemical reaction between the baking powder
vinegar and pure coco powder that gave it a reddish tinge).

Serious About Baking Cake Serious About Baking Stick Serious About Baking Tweets Serious About Baking
Pretty soon it was time for us to try our own hand at the icing that Eric made look so easy. Turns out not so easy, but really fun. We all started off quite cocky and focused more on getting the TV chef pose right, before the room all of a sudden got quiet as we all realised it was harder than it looked and we didn’t want to disappoint Chef. I don’t know the last time I laughed that hard.

Runawaykiwi baking

The Chef Boy master class evenings are cakey tarty fun, what more could you ask of an evening then giggles, baking and delicious cakes?

Massive thanks to Eric Lanlard, Kitchen Aid and Currys for the Serious about Baking master class. It re-instated my love of baking and hyped me up on sugar for the rest of the week.

 

Petersham tea house

There are some people you just trust to show you a good time. When I dipped in late to an email chain and all I read was “10:45am at Richmond station” I just replied all and said I would be there. I mean, how much trouble can three kiwi girls get into on a bank holiday anyway? I didn’t find out where we were headed until I met up with Emma on the train (in one of those bizzare London conincidences we were only a carriage apart), turns out we were heading to the glorious Petersham Nurseries.

Petersham flowers

Its an amazing kiwi thing, where by on a sunny weekend you head to the garden center. I know it may seem strange to all you foreign readers that in a country like New Zealand, with such natural beauty, we would head to a garden shop for a coffee. But I don’t know, in a place without many formal gardens (of the type that are as common as colds in Europe) the garden center is a little bit of serene order…and they serve coffee. 

The Petersham Nurseries was the perfect match for a spring bank holiday. Not a huge shop floor by New Zealand standards, but so artfully laid out with three glass houses, a cafe and a tea-house that you feel like you are in wonderland. Being three kiwis, we instantly investigated the food options, and since we didn’t have a reservation we found ourselves choosing from the eight cakes in the tea house.

Petersham coffee and cake

Quite delightfully you can’t order a latte or cappuccino at Petersham, you can choose between a small or large cafetiere – side note more cafes should do this, a good cafetiere wins over a bad latte any day. To help wash down our coffee there was cake, oh boy was there cake. I went for the cappuccino cake (the irony did not escape me), the cake itself was perfectly baked and the icing was to die for.

If you need a break from the crush of the city and are lucky enough to find a sunny day the Petersham Nurseries is for you. Cake, coffee and hours of chatting are exactly what is called for on a bank holiday.

xx

Petersham lavender

Rue de Martyrs apple tart

Depending on where you stay in Paris it can be quite hard to find a good patisserie, particularly if you are hanging out near the tourist attractions. So my gift to you is a street of treats, Rue de Martyrs. It is a few minutes away from the flat white I mentioned earlier, and walking distance from Montmartre/Sacre Coeur.

There are about six magic bakeries/patisserie on Rue de Martyrs and *cough* I have tried a few. My favourite treat for this trip was the apple tart pictured above, simple and tasty.

For me it was also a bit of a walk down memory lane – I purchased the aforementioned tart from the same shop that I got the birthday cake for my sixteenth birthday. A lovely walk down a memory lane full of sleeping on the floor, a romantic trip to a château, almost missing trains, accidental watermelon purchases, thunder storms and of course a beautiful cake.