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...

Monday, 17 March 2014

Little Baked Beauties...


Hey foodies! Just a short and sweet post with a few of these little beauties I made as a thank you for my website designers. I have a team of fabulous SHU students working their magic on my website design, which is soon to launch, and what better way for a baker to say thanks than with CAKE!


I could not resist a little snap of them coming out the oven. I wish I could put the aroma of fresh red velvet cupcakes online, because the house was full of their warm, homely, sweet, chocolatiness!


 But the cupcakes that got the most attention are these tasty treats below!


These cuties were a simple vanilla sponge base, with vanilla pod frosting and a caramel swirl. 


 I finished the red velvet cupcakes with a little red dusting, elegant, but not quite as dramatic as the caramel.

My website hosting page (Red Velvet Baking) is now live, so keep posted for more to come. In the meantime, dry not to dribble on your keyboard! ;)


 Keep calm and say thanks with cake!

Love,

Jess

xxx







Saturday, 15 March 2014

My Vintage Valentine

 Afternoon foodies!

I FINALLY got myself down to the Sheffield Clandestine Cake Club and it was fantastic! I baked a simple cake, in the February vintage valentine theme and really enjoyed sharing my ideas with loads of other baking fanatics. My pretty in pink cake was a rose, raspberry and pistachio layer cake, with rose piped buttercream, fresh raspberries and crushed pistachios to decorate.



 I was so pleased as it went down well, but still had plenty to share with house mates when I got home!

 Before I went I even took a few cheeky cake selfies! They get progressively worse, or more entertaining - I will let you decide!



All the cakes varied from vintage recipes, to styles and there we even some delicious bakes by little bakers! Upcoming talent right here! Check out the other masterpiece cakes :)

 Chocolate box cake...
 Honey for my honey cake...
 This cake had a secret red velvet love heart surprise!
 Bubbly bundt, made with champagne and apple juice.
 Traditional courting cake with orange and fresh strawberries.
Love heart shaped cake with a beautiful orange and strawberry drizzle.
Cake for my cake - vanilla sponge with jam and buttercream!

Crazy for this coconut cake, with a tasty texture. 
 Nanna's coconut and cherry pound cake.
 LOVE Heart sweetie cake, with crushed love hearts in the buttercream.
Last but not least would be this delicious sponge with fresh fruit and a cute love heart boarder.


The CCC Sheffield was held at newly opened Jamesons Cafe on Abbeydale road, which is well worth a visit. Check the cuties out online at Jamesons Tea Rooms.

 We shared our cakes by the slice with a little drink, I opted for traditional lemonade! There was plenty to take home, check out my box below!
 Luckily, we had a movie and cake night, back at the house and my house managed to devour the contents of the box, with ease. We also used these little beauties below, which I got from the Tea Room shop, attached to the cafe. Definitely worth a visit for some beautiful, vintage pieces for the home and even for your curves!

 I would honestly recommend to anyone who is a huge cake lover, like myself to dabble in the joys of the Clandestine Cake Club. It is a fun, friendly way to experiment in the kitchen and taste some delicious cakes, new flavours, new styles and what better way to get some new found cakespiration.

Keep calm and let's get cakey!

Love,

Jess

Chief Baker ;)

xxx




Thursday, 13 March 2014

Dad's Love Cake too!

Evening foodies,


Just a little catch up as work is busy as ever. Thought I would post a picture of the cake I did for my Dad last month. As you might have guessed, we have a sweet tooth - I say it runs in the family! That obviously means I HAVE to bake for family birthdays - a party without cake is but a meeting, Julia Child, are you with me foodies?!?!


I made a very simple victoria sponge, sticking to the classics for my parents as they LOVE it. As a little girl my Dad and I took pictures of trees and he used to hold me up to the top of my growing sunflower in the garden. A simply sentimental cake...






Keep calm and bake a message...

Love,

Jess

xxx








Monday, 3 March 2014

Whisks at the ready; It's Pancake Day!

Evening and almost morning foodies,

We are barely minutes away from pancake day, so I hope you're planning on having some tasty pancakes! Whether you like french pancakes, like crepes, or American style fat pancakes, sweet or savoury - this day is the day to get your pans at the ready for some flipping!


I mean, I really cannot flip a pancake, so I admire anyone who can. I am the one with the spatula, messing the pancake up trying to turn it over. Embarrassing.


I made these for my house mates the other week, with this cheeky, little Good Food recipe. So get flipping foodies...

  • 200g self raising flour
  • 1 tsp baking powder
  • 1 egg
  • 300ml milk
  • 15g butter (melted)
  • oil or additional butter for the pan
  1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick, smooth batter. Beat in the melted butter.
  2. Heat a teaspoon of oil or a small chunk of butter in a medium sized non-stick frying pan. Drop a large tablespoon or ladle of the batter into the pan (around 7.5cm across). Cook for three minutes until bubbles appear on the surface of each pancake and then flip over for 2-3 on the alternate side, until golden brown. If you want to make a big stack, cover with kitchen paper to retain the heat.

Serve with traditional lemon and sugar or fresh blueberries, syrup, nutella or even stew if you prefer savoury. Go wild!




Keep calm and get your whisk on!

Love,

Jess xo