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!



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Website - Undergoing a magical makeover!

Find the missing sprinkle...

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...



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