Thursday, 11 March 2010

Stylish Cupcake Design Aprons & Oven Mitts

Unless you've been living under a cake decorating rock for the past year, cupcakes are the new craze. We'll be adding plenty of new cupcake and bakeware products over the next week, but to start off what better to bake cupcakes in, than a cupcake apron?

Cupcake design betty style apron.
840mm (33") high x 880mm (34¾") wide

Form fitting & flirtatious, these Betty style aprons are the perfect kitchenwear! Constructed in a lightweight 100% cotton fabric.
Only £14.99 - Click Here For More Information

Or what better to remove you freshly baked cupcakes from the oven than cupcake design oven mitts?

Cupcake design oven mitt.
330mm (12¾") high

Constructed in 100% cotton fabric outer.
Only £4.99 each - Click Here For More Information

Wednesday, 3 March 2010

Double Sided Food Pens

We're now stocking a new and exciting range of double sided food pens.

These 2 sided, quick-drying food pens have a thick and thin nib, allowing you to work on whatever scale you require, from bold colour work right down to the intricate details of a model!

The pens let you write, draw and add detail including lipstick or eye lashes to a model or logos and sponsors to your favourite team shirts, the possibilities are endless.

They're suitable for vegetarians, Kosher, Halal and are GM free!!!

With 23 to choose from you're sure to find the colour you need.

Monday, 1 March 2010

Moist Carrot & Raisin Cake Recipe

Carrot & Raisin Cake:

Makes 2 x 1lb loaves.
  • 250g carrot; peeled & grated
  • 110g raisins
  • 170g light muscovado sugar; sifted
  • 170g vegetable oil
  • 3 large eggs; beaten
  • 140g self-raising flour
  • 1½ level teaspoon ground cinnamon
  • 1 good grating of nutmeg
  • 1 level teaspoon bicarbonate of soda
Optional Topping:

Want to make less? Simply half the ingredients for a single loaf.

Step 1:
Preheat the oven to 180°C (350°F/ Gas 4).
Whisk together the sugar & oil, then whisk in the eggs.

Step 2:
Sift together the flour, cinnamon, nutmeg & bicarbonate of soda.
Fold this into the mixture using a wooden spoon.

Step 3:
Stir in the carrots and raisins and combine thoroughly.

Step 4:
Tip equal quantities of the mixture into parchment lined 1lb loaf tins and bake on the middle shelf of the oven for 30-40 mins, or until well risen and firm to the touch.

Step 5:
Place the tin on a wire rack to cool for 30mins, then carefully invert the cakes on the wire rack to cool completely.

Topping Suggestion:
To make the frosting, sift the icing sugar into a bowl add the lemon juice and beat until smooth.
Pour over the cooled cakes and allow to drizzle down the sides.