Tiers of the Cake

A tasty slice of inspiration...

Hello foodies,

A huge warm welcome to Red Velvet Baking, the blog! I have been baking since I can remember and I have always wanted to share my experiences and tasty flair beyond the walls of my own home. In summer 2011 I launched this little blog. I blog as a celebration of my achievements and dedication to my culinary passion, alongside an overflow of my enthusiasm, with a few added delicious recipe ideas. Pictures and tips galore, sure enough to sink your teeth right into and to get your mouth watering. Delicious beautiful baking can put a smile on anyones face.

Summer 2013 saw me train for a month at Leiths, gaining a distinction in practical cookery and last summer I ran a culinary arts course in the USA, specialising in baking.

I am now back in the UK, writing for my blog from sunny Yorkshire. 2015 is going to be a big year for Red Velvet Baking, so keep posted!

Keep calm, enjoy and most importantly BAKE!


Jessica

xox

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Website - Undergoing a magical makeover!

Find the missing sprinkle...

Sunday, 26 January 2014

Hired: Culinary Arts Specialist!

Afternoon Foodies,

So I have some majorly exciting news! I have been hired to go to the USA,  with CAMP LEADERS this coming summer, to teach culinary arts! I am unbelievably excited, as you can imagine. I get to share, inspire and enthuse the upcoming generation on my absolute favourite topic: FOOD.

Me celebrating on the train home with some sweet and salty Propercorn - well worth a try!

The camp I am going to be working with is Equinunk and Blue Ridge and I will be based at The Ridge (check out the cool interactive map!). The facilities look fabulous and you know how much I LOVE a good kitchen!


If you've been thinking about summer camp - just do it! Call Camp Leaders or get online NOW and get ready for the summer of a lifetime! I honestly cannot wait :)

HOWEVER, this does mean I will be on a short baking hiatus! :( Not for long foodies! I have thought out some exciting plans for summer, including scheduled posts and a few little quirky extras, which will all become clear when I relaunch my website. You really cannot get rid of me that easily...

With major national food days coming up and some exciting orders, oh and including my 21st birthday, you are sure to see a lot more of me over the next few months, so stay tuned. I may even do a post on smores!

Any GUEST BLOGGERS are welcome to make some suggestions and even get on board?! I would love to do some collaborations before summer so email suggestions TODAY! jessicaaleisha@hotmail.co.uk.

Keep calm and spread the love,

Jessica

xo

Wednesday, 22 January 2014

Goodbye 2013...

Afternoon Foodies,

So Christmas has sadly passed, but clearly making way for an amazing year ahead! I celebrate Christmas with plenty of food this year (check out the pictures below) with plenty of cake orders, a dinner party and some dessert table loving! Hope you had a good one!

 Our family sure know how to do pudding...

 Fruit Pavlova
 Horlix Malt and White Chocolate Cheesecake
 Chocolate and Salted Caramel Torte
 Double Chocolate Fudge Brownies
 Rocky Road
Table Full!

I also did one final cupcake order for my old English teacher :)

Chocolate, Vanilla, Coconut & Lemon/Lime

On Christmas day, Christmas pudding takes the main stage, but I do have to say - I prefer my alternative!
Chocolate Roulade with White Chocolate Cream & Fresh Raspberries

Over the festive period it was my mum's birthday and a close family friend was also celebrating her mums 75th! Simple but effective, highly feminine cakes!
 Two tiers: Vanilla base and Lemon Syrup Top
 Aqua iced Vanilla sponge cake.

Also, to celebrate festivities I got my chef whites out and rustled up a little something special! This below is a montage including hibiscus champagne, caramelised red onion thyme targets with goats cheese, roast crown of lamb with a herbed mustard crust, dauphinoise potatoes and finishing with dark chocolate brownie with vanilla ice cream and ganache side. Great feedback is all I can say!

2013 was an amazing year and I hope you ALL had a fantastic year, finishing with some superb food! Heres to the year ahead, what are your plans? Keep posted to learn all about the future at Red Velvet Baking HQ.

Keep calm and carry on eating...

Jessica, 

xo