Fair Cake started as a cupcake business. The first ever classes that I taught were cupcake classes. We are much bigger and different business now, but teaching cupcake making is an essential component of our cake school! Our Complete Cupcake Masterclass is a two day class dedicated to cupcakes. We used to run a number of […]
We are very (very) lucky to have Pamela McCaffrey as a guest teacher at Fair Cake. Not only are Pamela’s designs absolutely stunning and gorgeous to look at, her teaching style and amazing personality leaves students inspired and ready to take on the cake world! Pamela will be teaching Day 5 of our Complete Cake Techniques Masterclass […]
Eggs are a fundamental component in most baked goods. Yes, there is a whole chapter/book to be written on egg-free baking, but we shall come to that later. For now, lets talk about eggs. Egg whites are used to create a light texture and a tender crumb in a number of cake recipes. These […]
Soft pillowy meringue kisses are not only gorgeous to look at and sumptuous to eat, they are also very easy to make! These are absolutely perfect melt-in-the-mouth little morsels, sandwiched with chocolate ganache. And, if you watch the video carefully, you will also see a neat little way of smuggling in some chocolate chips, win […]
What is flower paste/florist paste/ gum paste? Florist paste (also called Flower Paste) is a slab of edible thick play-dough like substance made out of very fine sugar and additives. You will find it in almost all cake decorators’ cupboard. Why? Because it is used to make the most fundamental decorative additions to a cake […]
This is a blogpost that I have been meaning to write for some time. In late 2012, Jess and I designed this class for students who wanted a crash course in cake making and decorating. Our Techniques Masterclass is an intensive five day cake marathon! Here is feedback that we received today about the Masterclass that was […]
Brownies are intensely personal sweet treats. I like them super gooey with a very moist crumb. I do not like very dense brownies, the kind that stick to your teeth and prevent you from smiling gleefully while eating a large chunk. I practically never make the same recipe twice, but keep adding/deleting chopped nuts, berries […]
This is a class that has been in planning for a long time. You see, we have to take a number of factors into account before we announce a class. The easy availability of all equipment, the easy transportation of final cake projects, the confidence that ALL students will be able to keep up with […]
I first came across Naz’s work (we are on first, shortened, name basis) a few years ago when I was looking for a cupcake nozzle. She used to run a cute little cake and cake equipment shop in Greenwich Market. You might remember Daisy Cakes, if you ever visited Greenwich Market. Daisy Cakes was a gorgeous […]
Ok, I admit it. Raisin and Nut Oat Squares is just a posh name for flapjacks. But now that I can vent all my pent up blogging frustrations in this new blog, I think I have a right to pretend being arty and construe complicated names for simple recipes. I have now made these flapjacks […]