quinntessential

designer by day * baker by night

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food

My Royal Icing and Cornflake Corgi Cake was featured on the cover of Times 2 as part of their Jubilee Bake Off today! The cake itself is made using the classic Victoria sponge, sandwiched together with jam but cut into the shape of a corgi. Covered in royal icing, it is quintessentially a very royal corgi and with it’s cornflake fur it makes the perfect Jubilee cake to enjoy for breakfast. In fact together with the cornflakes, the chocolate biscuit I used to depict the corgi’s features are according to the Times “both ingredients loved by Her Majesty”.

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Currently designing and baking to Queen

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food

My Jubilee Inspired Bakes got devoured in less than 60 royal bites and minutes today at work. I will showcase the variety of British and Jubilee themed cakes and biscuits seen above on the blog over the next week. p.s no corgi’s were harmed in the creation of these bakes!

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books

Ottolenghi The Cookbook is without question one of my favourite cookbooks. Created by Yotam Ottolenghi and Sami Tamimi, the recipes like the London based restaurants are modern, dynamic and inspired. The colourful and flavoursome salads compete for my attention as much as the imaginative cakes and breads. Although it is the recipe for Apple and olive oil cake with maple icing, found on page 193 that is what I love the book most for!

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food

My Chew Two Train Cake was made especially for Ellis’ 2nd birthday. Being a big fan of trains, I created Ellis’ cake around the mode of transport with a hidden toffee fudge 2 running through its centre. The 2 was only revealed once sliced into, resulting in an extra birthday surprise. Toffee sweets, biscuits and fudge buttercream were also on board the cake, ensuring the caramel taste was transported chew and through!

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9,090 Plays
Guillemots
Trains to Brazil
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food

My OAP Cake, was made for a special colleague at work who was celebrating entering the big 50 decade. Playing humorously yet subtly on the birthday in question I created an Orange, Almond and Polenta cake to mark the OAP nature of the bake! Each cake layer was made from one of the different ingredients, with generous helpings of mascarpone cream and orange curd sandwiching the whole cake together. Finally I made 50 individual OAP biscuits to accompany the main bake and made a few extra to crumble over and decorate the top with. Along with a scattering of toasted flaked almonds and orange zest.

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Currently designing and baking to Iron and Wine

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fashion

This Watering Can Necklace designed by Alex Monroe, is the perfect accessory to wear at any time of year, but especially now in the week of the Chelsea Flower show. Designed within Alex’s ‘Gardening Collection’ the 22ct gold necklace watering can is both quaint and quirky, especially with the added feature of a sapphire drop of water hanging from it’s spout. It also comes with an adjustable chain, however my jewellery collection would adjust just fine even without it!

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food

My Lemon, Poppy Seed and Ginger Biscuit Sunflower celebrated a close friends birthday and the fact the sun has finally started to shine-just in time for the RHS Chelsea Flower Show! A lemon and poppy seed muffin made using sunflower oil makes up the base, with an extra lemony butter cream spread over its top. The centre of the sunflower is made up of a slice of lemon, scattered with a sprinkling of poppy seeds. Finally my gingerbread biscuit petals surround the citrus slice of sun and add a contrasting flavour, texture and 3D decoration to the bake.

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