How To Create a Quintessential Afternoon Tea At Home

Scones

My first tip for wonderfully fluffy scones is to crumb the dry ingredients very well with the butter for at least 10 minutes. This ensures the butter is evenly distributed throughout the dough. Secondly, I always use buttermilk, which adds a depth of acidity and lots of moisture. The result is perfectly soft fluffy scones every time. At The Londoner we serve our scones with homemade lemon curd, clotted cream and freshly made strawberry jam – delicious.

Chocolate Cakes 

No afternoon tea menu is complete without an indulgent chocolate cake. The trick is to have a chocolate cake that is full of depth and flavour, but not too overpowering that it leaves guests feeling too full to enjoy the other sweet delights. I tend to use lighter chocolates with less cocoa content such as 54 percent chocolate, opposed to a 70 percent dark chocolate. I also balance the sweetness and richness of the chocolate with the acidity of fruits and citrus flavours, resulting in a wonderful, decadent flavour profile.

Citrus

It is crucial with every afternoon tea that guests can taste all the delicious creations without feeling too heavy or full. For us at The Londoner, using citrus notes in our cakes works brilliantly. Why? Because it refreshes the palate and leaves your tastebuds ready for the next cake creation. My top tip is therefore to have at least one citrus based cake in your afternoon tea menu.

Surprise Elements 

Lastly, the aim is for each bite to be a culinary delight. I add layers of texture with biscuits, sponges or crunch, and add an element of surprise… For example, it’s fun to give guests a hint of nostalgia with an afternoon tea experience by recreating childhood flavours in refined sweet creations. These moments of surprise are crucial; they add a new dimension and create a lasting impression, which will hopefully inspire them to come back to The Stage for another delightful afternoon tea.

Don’t fancy making your own? The Londoner’s Traditional Afternoon Tea Experience is priced at £55pp. opentable.com

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Best Bakeries in London

Kuro Bakery

The duo behind popular Notting Hill coffee house Kuro, Julian Victoria and Jacob Van Nieuwkoop, recently expanded their offering to include a new bakery on the corner of Hillgate Street. With head baker Adam Morley at the helm, it offers an impressive array of artisanal baked goods alongside a variety of bread, including the traditional Japanese milk bread Shokupan. Don’t miss the signature pastry: wheel-shaped croissant rolls filled with cream (called Sakuras).

95 Notting Hill Gate, London W11 3JZ; kuro-london.com

Donutelier by Roladin

Recently launched on Charing Cross Road is the first UK outpost for bakery Roladin, which has been perfecting its doughnuts for over 33 years. Inspired by the craftsmanship of the world’s greatest fashion ateliers, Donutelier by Roladin gives visitors an insight into the doughnut-making process: you’ll be able to watch the airy dough being puffed up into the beautiful fluffy pastries we know and love. On the menu you’ll find signatures like the Pistachio, filled with Chantilly cream and marbled pistachio; the Dulcey Peanut Caramel, made with Dulcey fleur de sal ganache and peanuts; and the Pink Royal, which will feature wild berry cream topped with mini strawberry meringues and dried raspberries. These can be enjoyed in-store with a coffee, or ordered for takeaway.

48, 50, Charing Cross Rd, London WC2H 0BB; donutelier.co.uk

SHIOK!

Another new opening is SHIOK! (pronounced ‘shook’) – a project from the Pan Pacific London team. Located in Devonshire House, the building adjacent to the hotel, the Singapore-influence patisserie is spearheaded by Pan Pacific’s acclaimed pastry chef Cherish Finden. The aim is to bridge the gap between tradition and innovation, showcasing Asian patisserie to Londoners with a menu of eclectic sweet treats, plus a breakfast offering. Highlights include a selection of Petit Gateaux inspired by Finden’s childhood: ‘Handbag’, for instance, is an ode to Finden’s mother who would buy her mini handbags, made with flavours of lemon and raspberry compote. The ‘Chocolate TeaPot’, meanwhile, is influenced by the Chinese tradition of drinking from the smallest teapot which her grandfather always adhered to. All this can be enjoyed alongside the Singaporean staple of bubble tea. 

3 Bishopsgate, Near 30 St Mary Axe; panpacificlondon.com

Cédric Grolet at The Berkeley

As if we needed another reason to go to The Berkeley, the Knightsbridge hotel now includes a bakery from one of the world’s top pastry chefs, Cédric Grolet. His first patisserie outside France, it’s a feast for the eyes as well as the tastebuds, designed by Remi Tessier with a pastry theatre and immersive seats overlooking the kitchen. Grolet is famous for his culinary ‘trompe-l’œil’ where patisserie wizardry is used to create optical illusions, and at The Berkeley, he brings together two of his signatures: fruits and flowers. 

Wilton Pl, London SW1X 7RL; the-berkeley.co.uk

Layla Bakery

Priding itself on using wild grains, Layla Bakery is all about embracing ancient traditions and a slow and thoughtful pace of life. Best known for it’s fabulous sausage rolls, breads, and spiced buns, Layla Bakery is the perfect weekend place to pick up a pastry and watch the world go by.

332 Portobello Rd, London W10 5SA; laylabakery.com

Knead a Little Love

Vegan doughnut company Knead a Little Love launched in East London’s Hoxton Street market in 2018, but lockdown gave founder Jess time to properly work on the business. She has perfected her recipes, with nine flavours to choose from – both traditional and experimental, from the classic strawberry to apple flavoured popping candy, plus a particularly delicious chocolate orange filled number.

253 Bethnal Grn Rd, London E2 6AH; kneadalittlelove.com

The Connaught Patisserie

Follow the pink flag on Mount Street to find The Connaught’s patisserie: a rose-hued space with marble floors and crystal lights. The food is equally beautiful, with everything from lemon madeleines to chouquettes on offer, plus the patisserie signature: the Connaught hound from the hotel’s emblem reimagined as a chocolate hazelnut cake. The River Café, a long-time friend of The Connaught, will also be hand delivering their signature Chocolate Nemesis each day to The Connaught Patisserie – the first time the cake has been available outside of its home.

The Connaught, Carlos Pl, London W1K 2AL; the-connaught.co.uk

Cutter & Squidge

Home to the biskie, bakery Cutter & Squidge describes itself as ‘a bit health conscious’: cakes contain low fat and sugar, but they are definitely still delicious. The signature biskie (cake/cookie/biscuit hybrid) takes centre stage, but the bakery also does impressive cakes, truffles and macaroons.

20 Brewer St, London W1F 0SJ; cutterandsquidge.com

Bread Ahead

This bakery’s filled doughnuts are the stuff of legend. Piped with vanilla, chocolate, jam or honeycomb custard and sprinkled with sugar, they are worth every bite of the high-calorie count. We’ve nabbed their famous recipe so you can try and make them at home, too. There are outposts dotted all over London, but you’ll find the biggest site in Wembley Park, featuring a bakery, baking school and restaurant, which serves up a brand new menu of breakfast, lunch and dinner.

Various locations; breadahead.com

Primrose Bakery

Remember the cupcake hype of the late Noughties? It originated with Primrose Bakery’s divine pastel-coloured creations. The bakery is still going strong, and cake fans flock from far and wide. Luckily, they’ve now got stores in Kensington and Covent Garden, too. Keep an eye out for new flavours, and don’t leave without trying the carrot cupcake.

69 Gloucester Ave., London NW1 8LD; primrose-bakery.co.uk

Violet

Violet offers everything you could possibly want from a bakery: cute, quaint and serving the best cupcakes you’ve ever tasted. Lines spill out onto the pavement on the weekends but the wait is very much worth it, with freshly baked scones stuffed with clotted cream and cardamom jam among the treasures that await. Although small in size, Violet was chosen to bake Harry and Meghan’s wedding cake – and if it’s good enough for the royals…

47 Wilton Way, London E8 3ED; violetcakes.com

Kova

Not familiar with the wonders of Japanese patisserie? Kova will prove a tasty introduction. Specialising in handmade sweet treats with a Japanese twist, you will no doubt have seen their colourful Mille Crepe cakes on Instagram and salivated at the multiple layers of French crepe with light custard filling in between. Now all you have to do is try it for yourself!

Various locations; kovapatisserie.com

Peggy Porschen

With its picture-perfect pink flower façade, this might just be the prettiest bakery in London. Elton John, Madonna and Kate Moss are all fans, and for good reason. On its website Peggy Porschen describes its cakes as ‘edible works of art’ – which is true, but more importantly they taste delicious. As well as the famous cupcakes, you can order bigger party cakes which are almost too pretty to eat… almost.

Various locations; peggyporschen.com

Poilâne

Poilâne bakery was founded on the rue du Cherche-Midi in Paris back in 1932, going on to open a London store around 20 years ago. Its sourdough is world-famous for a reason – and now you can enjoy it at home, thanks to their newly launched delivery service, which features a selection of breads, biscuits and other baked treats.

46 Elizabeth St, London SW1W 9PA; poliane.com

Little Sourdough Kitchen

This tiny bakery opened in Fulham in 2019 and has been constantly churning out loaves of sourdough ever since. Stocking all the discerning households of South West London as well as top London restaurants, go early in the morning to avoid disappointment – and enjoy while still warm with your first coffee of the day. Heaven! Image: Instagram.

237 Munster Rd, London SW6 6BT; facebook.com/little-sourdough-kitchen

Maître Choux

Joakim Prat’s beautifully constructed éclairs are where food meets art. The first and only choux pastry specialist patisserie in the world, the rest of London’s éclairs hardly compare, and flavours change seasonally to ensure there’s always something new to tickle your taste buds.

Various locations; maitrechoux.com

Lily Vanilli

Sitting hidden just off Columbia Road, Lily Vanilli is the perfect place to stop for cake and coffee after braving the adjacent flower markets. Cakes on display change seasonally (check their Instagram page for daily, delicious updates!). If your sweet tooth is lacking, opt for one of their famous sausage rolls instead.

The Courtyard, 18 Ezra St, London E2 7RH; lilyvanilli.com

Main image: Cedric Grolet at The Berkeley

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2 Showstopping Baking Recipes From Claire Ptak

Bubble Cake

Serves up to 20

Ingredients:

• 300g (2 cups + 2 tbsp) sorghum flour
• 300g (2 cups + 2 tbsp) brown rice flour
• 80g ( 2∕3 cup) tapioca flour
• 21⁄4 tsp xanthan gum
• 21⁄2 tbsp baking powder
• 75g (3⁄4 cup) ground almonds
• 21⁄4 tsp fine sea salt
• 225g (2 cups) unsalted butter
• 750g (33⁄4 cups) caster sugar
• 120g (1⁄2 cup) oil
• 6 eggs
• 480g (2 cups) whole milk
• 11⁄2 tbsp vanilla extract
• 3 tsp almond extract

For the marshmallow icing:

• 3 egg whites
• 150g (3⁄4 cup) caster sugar
• 11⁄2 tbsp golden syrup
• Pinch of salt
• 11⁄2 tbsp vanilla extract
• Raspberries or loganberries and freeze-dried raspberry powder, to decorate

Method:

1. Preheat the oven to 150°C fan/170°C/340°F/gas mark 31⁄2 and grease and line a deep 23×33cm (9×13in) rectangular tin that is 8cm (3in) deep.
2. Sift all of the flours, the xanthan gum and baking powder together into a bowl, then repeat, to be sure the flours are evenly combined. Then whisk in the ground almonds.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the salt, butter, sugar and oil together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Pour the milk and vanilla and almond extracts into a jug and whisk together. Add half of the dry ingredients to the mixer and combine, then mix in half of the milk, then the remaining dry ingredients and finally the remaining milk mixture.
5. Pour the batter into the prepared tin and bake on the middle shelf of the oven for 60 minutes, or until golden and springy to touch. Allow to cool completely on a wire rack.
6. Once the cake is cooled, make the marsh-mallow icing. Put all of the ingredients into the metal or glass bowl of a stand mixer and place over a saucepan of boiling water (do not let the water touch the bottom of the bowl or it will cook the egg whites). Whisk continuously until the sugar dissolves and the mixture is very warm to the touch. If using a sugar thermometer, whisk continuously for 2 minutes, or until it reads 70–75°C (158–167°F) – whichever comes first. Transfer the bowl to your mixer and whisk on high speed until you almost have stiff peaks.
7. Put the icing into a piping bag with a large round nozzle (or use a spoon) and pipe (or spoon) large blobs of icing onto the cooled cake. Decorate with fresh berries and adusting of raspberry powder.

Photo by Maren Caruso

Vegan Cookies

Makes 18 cookies

Ingredients:

• 1 tbsp ground flaxseeds
• 60g (1⁄4 cup) oat milk
• 455g (31⁄4 cups) plain flour
• 60g (1⁄2 cup) rolled oats
• 11⁄4 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp fine sea salt
• 250g (1 cup + 2 tbsp) plant-based butter
• 250g (11⁄4 cups) soft light brown sugar
• 150g (3⁄4 cup) caster sugar
• 1 tsp vanilla extract
• 250g (9oz) vegan chocolate, broken
• into 1cm (1⁄2in) pieces
• Flaky sea salt, to finish

Method:

1. Soak the ground flaxseeds in the oat milk and set aside.
2. Whisk together the flour, oats, baking powder, bicarb and salt in a bowl and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the vegan butter and both sugars until creamy. Beat in the flax mixture and vanilla, then add the dry ingredients and mix until just combined. Finally add the chocolate and mix once again.
4. Use and ice-cream scoop to portion out 18 cookies onto a tray. Chill or freeze for at least 1 hour. (You can also store the unbaked cookies in the freezer and bake as needed.)
5. When ready to bake, preheat the oven to 170°C fan/190°C/375°F/gas mark 5. Line 1 or 2 large baking sheets with baking paper and arrange the dough evenly on the trays, leaving enough space between each one so they have room to expand during baking (they almost double in size). If you are baking from frozen, allow the cookies 5 minutes out of the freezer before placing in the oven.
6. Sprinkle a few flakes of sea salt over the top of each cookie and then bake for 12–14 minutes until the centre of each cookie is slightly soft and underbaked but the edges are crisp and golden. Remove from the oven and allow to cool on the tray for 10 minutes before eating.

Featured image: Photo by Pia Riverola

Love is a Pink Cake is out now (Penguin)

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Crêpes are a menu staple, freshly made in front of diners’ eyes throughout the day, with a range of sweet and savoury toppings on offer. Guests can keep it classic with the traditional lemon and sugar, or go all out with a native lobster dish, which sees Claridge’s iconic Seafood Cocktail dish transformed into crêpe form, made with white crab meat, lettuce and quail’s egg and topped with caviar.

There will also be an array of pastries on offer in the mornings, plus dishes like coconut chia pudding, homemade granola and baked eggs with ratatouille. Come lunchtime, guests can tuck into croissant sandwiches, or the Claridge’s croque madame: a combination of sourdough, oozing mozzarella, Dorrington ham and a three-cheese béchamel, with a fried egg on top. A lot of effort, too, has gone into creating the perfect veggie sandwich, which takes a full two days to make: aubergine is brined, marinated for 12 hours in soy, deep fried and dehydrated, then topped with sauerkraut and served in rye bread.

Whatever you choose, it will be near-impossible to resist picking up a sweet treat from the central glass counter, which will display rows of patisserie from Executive Pastry Chef Thibault Hauchard. Highlights include the Claridge’s Crest Cake, a replica of the hotel’s historical coat of arms, and The Mega Mayfair Madeleine, a supersized version of the French delicacy made of citrus sponge with a gooey caramel centre.

All this can be paired with artisan coffee from Cornwall-born Origin Coffee – or, if you’re feeling particularly sweet-toothed, a cup of the Cafe’s signature hot chocolate. Giving the café that extra luxurious edge (this is Claridge’s after all), champagne will also be poured from dawn through to dusk.

On the interiors front, Claridge’s ArtSpace Café features Pawson’s signature minimalist aesthetic, with white walls and a pale terrazzo floor, jazzed up with leather banquettes, ash wood custom furniture and black and white photographs lining the walls. 

The café will sit alongside Claridge’s ArtSpace, the hotel’s gallery which offers a rotating roster of exhibitions – but it will be a creative hub in its own right, too. Pots filled with pens and pencils, plus art paper pads, will be dotted around so visitors who are so inclined can have a doodle while they eat and drink. A central communal table seating ten, meanwhile, is designed as a space for creative gatherings.

Speaking about the launch, Culinary Director Dmitri Magi said: ‘This is a new kind of dining for Claridge’s – an informal style which will focus on building community, both locally and in the art world. Claridge’s ArtSpace Café is our contribution – with more to come – to making Brook’s Mews a London destination of the future.’

claridges.co.uk

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Best Cake Makers in London

• Cutter & Squidge
• Violet Cakes
• Luminary Bakery
• Lily Vanilli
• Konditor
• Kova
• Peggy Porschen

start the slideshow

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Recipe: The Twenty Two’s Carrot Cake

Ingredients:

• 350g soft light brown sugar
• 100g soft dark brown sugar
• 4.5 medium eggs 
• 450ml sunflower/ vegetable oil
• 450g plain flour 
• 1.5 teaspoon bicarbonate soda
• 1.5 teaspoon baking powder
• 1.5 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• Pinch of salt 
• 450g grated carrot 
• Whipped cream cheese icing 
• 500g unsalted butter 
• 1kg icing sugar 
• 180g cream cheese 
• ½ orange zest (optional)

Method:

1. Firstly preheat your oven to 160ᵒC (350ᵒF, Gas mark 4).
2. Next prepare your baking tins. I use 3x 8” tins for this recipe but the cake mix can sit aside very well if you only have the two tins, as once cooled you can turn the cake out and bake your final layer. I like to line my tins with greaseproof on the base and sides. I feel it protects the edges from the cake tin. I use a free standing mixer with a paddle attachment for this recipe, but it can easily be made by hand with a whisk and a wooden spoon. 
3. Once you have your prepped cake tins at the ready start by peeling and grating your carrots. If they are producing a lot of moisture give them a good squeeze to remove any excess liquid. Carrots bring a wonderful texture to this cake but you don’t want them too wet going into the mixture. 
4. Next start weighing out your flour, bicarbonate soda, baking powder, ground cinnamon, ginger and salt. These can all be sifted into the same bowl and left aside until needed. 
5. Lastly place your sugars, oil and eggs into the mixing bowl and start on a slow setting until combined. Turn the speed up until all three elements are emulsified. Slowly spoon in your flour mixture and beat on slow until well mixed. Don’t forget to scrape the sides of the bowl down to get any excess ingredients fully mixed through. Finally add your grated carrots into the bowl and beat on low until combined. 
6. I like to weigh my cake layers but this can easily be done by eye! Pour 650g of the carrot mix into each of the cake tins and place in the oven for 30 minutes. I always test my sponges with a cake skewer; if it comes out clean it’s done! 
7. Place your sponges on a cooling rack. Now time to start with the icing! 
8. I always use room temperature butter. Dice this up and place in your free standing mixer with the paddle attachment and beat until it’s pale in colour. This will take a good few minutes. Whilst your butter is working, sift your icing sugar and set aside. Carefully spoon the icing sugar into the butter and slowly mix until it’s all combined. At this point you can add the grated orange zest if desired. Mix this on medium speed for a few minutes to remove any air pockets. Lastly, spoon in the cream cheese and beat until combined. You’ll end up with a smooth and silky texture! 
9. Once your sponges are completely cool the fun begins. This is where your creative flair commences! I like a lot of icing so I pack my cake layers with the whipped cream cheese as you can see in the photo.

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Recipe: Chocolate Olive Oil Cake With Figs And Hazelnuts

This is a pleasingly elegant chocolate cake recipe perfect to serve as a dessert. It’s not overly rich, and has a lovely tangy bite from the yoghurt topping, with hazelnuts giving that topping crunch as well as flavour. This is the place for using a good, but not necessarily the absolute best, olive oil. You want something with a mild flavour that isn’t going to overwhelm the other elements.

Serves 10

Ingredients:

• 150ml mild olive oil 
• 60g carob flour or cocoa powder 
• 2 teaspoons hazelnut liqueur 
• 200g golden caster sugar 
• 3 large eggs 
• 125g self-raising flour 
• A pinch of fine salt 
• 200g thick Greek yoghurt 
• 2 ripe figs 
• 100g skinned hazelnuts, toasted 
• You will need a 23cm springform cake tin 

Method:

1. Preheat the oven to 170C fan/190C/375F/gas mark 5. Grease the sides of the cake tin with a little of the oil, and line its base with baking paper. 
2. Sift the carob flour or cocoa powder into a bowl, then whisk in 125ml boiling water and the hazelnut liqueur. Set aside. 
3. Put the sugar, the rest of the olive oil and the eggs into a large mixing bowl. Use an electric whisk to beat them together until thickened: you are trying to get lots of air into the mix. Beat in the carob flour / cocoa powder mixture, then sift in the flour and salt. Gently but thoroughly fold the flour in – you don’t want to lose all the air you’ve just beaten in – then pour the mixture into your prepared cake tin. 
4. Bake for 35–40 minutes until just about set. Remove from the oven, cool on a wire rack for 10 minutes, then remove from the tin and leave to cool some more. 
5. Once the cake is cool, spoon the thick yoghurt on top. Slice the figs and arrange those on top too. Chop the hazelnuts, scatter over and slice. 
6. You can bake the cake ahead of time and store it without the topping in an airtight tin. It will keep well unadorned like that for up to 3 days. Once topped with the yoghurt, figs and nuts it is best eaten that day.

Credit: Borough Market: The Knowledge with Angela Clutton is published by Hodder & Stoughton. Photography by Kim Lightbody

Borough Market: The Knowledge with Angela Clutton is out now

Featured Image: Kim Lightbody

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Recipe: Banana Coconut Dream Cake

Serves 12

Ingredients

• 2 eggs
• 390g mashed banana
• 180ml light-flavoured extra virgin olive oil
• 250g plain thick yoghurt
• 240g firmly packed brown sugar
• 160g desiccated coconut
• 120g almond meal (ground almonds)
• 80g rice flour
• 3 teaspoons baking powder
• yoghurt frosting and toasted coconut flakes, to serve

Method

1. Preheat oven to 160°C (325°F). Line a 20cm x 30cm (8 inch x 12 inch) slice tin with non-stick baking paper.
2. Place the eggs, banana, oil, yoghurt and sugar in a bowl and whisk to combine. Add the coconut, almond meal, rice flour and baking powder and whisk to combine.
3. Pour the mixture into the prepared tin and bake for 45–50 minutes or until cooked when tested with a skewer. Allow cake to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.
4. Place the cake on a serving plate. Top with the yoghurt frosting and sprinkle with coconut flakes, to serve. 

The Fast Five by Donna Hay, out 27 October 2022, buy here

Featured Image: Con Poulos

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10 Wedding Cakes To Inspire You

 

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1. Lily Vanilli, founder of her eponymous Columbia Road bakery, uses seasonal, organic produce to create some of the most picture-perfect cakes we’ve ever seen – like this ornate blue and pink tiered creation with gold accents.

 

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2. This four-tiered wedding cake from the renowned Rosalind Miller has a classic look, featuring orchids, pearls and drapes, with neutral white and pink shades.

 

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3. Claire Ptak of Violet Cakes made the wedding cake for Harry and Meghan – so you can rest assured she knows her stuff. This unique, bespoke ‘Victoria Sponge tower of love’ features meringue mushrooms and passion fruit, decorated with pink and white flowers.

 

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4. How beautiful is this floral design by wedding cake extraordinaire Holly Miller? It’s a buttercream cake adorned with edible flowers, lovely for a summer wedding.

 

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5. Keen to steer clear of a traditional white cake? Let this black and gold creation to inspire you, made with wafer paper and sugar butterflies.

 

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6. Sometimes, simplicity is best. This white buttercream beauty has caught the eye of many Pinterest users, featuring a classic rose design.

 

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7. Make your cake your ‘something blue’ with a design like this, which comes in a pastel shade with pink sugar flowers and lace detail.

 

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A post shared by Ellie | Wedding Cake Artist (@bunston_bakes)

8. Ellie, founder of Bunston Bakes, specialises in bespoke buttercream and ganache celebration cakes, such as this beauty, which has a blue watercolour hexagon base and gold leaf detailing.

 

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9. This was the suitably royal eight-tiered creation Fiona Cairns made for the Duke and Duchess of Cambridge’s wedding back in 2011, which took two and a half days to assemble at Buckingham Palace.

 

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10. Abigail Bloom, founder of her eponymous cake company, worked in fashion before training in the pastry world – which explains her endlessly stylish creations. This one, the Lottie, is a chic tiered creation in peach and blush, with fondant ruffles, assorted sugar flowers, berries and foliage.

Featured image: Unsplash

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Sustainable Swaps: Baking 

Bake from scratch

First thing’s first: which ingredients are you buying? If you’re partial to a baking kit, consider baking from scratch instead. Although the boxes themselves tend to be recyclable, kits often come with ingredients in lots of little plastic bags. Instead, buy big packs of all your store cupboard staples (flour, sugar etc.) – or, better still, bulk buy these ingredients from zero-waste stores, and keep them in glass containers at home.

(c) Getty Images

Use leftover ingredients

Think before throwing leftover fruit and veg in the bin: they may have passed their prime, but often this actually makes them better suited to baking. Many bakers think over-ripe bananas are optimal for banana bread, for instance, and stale bread works well in a bread and butter pudding.

Choose local and seasonal

‘Local and seasonal’ is the tagline du jour – but it really is the way to go when it comes to food. Swap supermarkets for local farmer’s markets, and when you’re buying fresh ingredients, think seasonal – berry crumbles in summer, pumpkin pies in autumn, and fig puddings in winter. 

Switch to biodegradable cupcake cases

Alongside your ingredients, consider what you’re putting your creations in. Instead of regular paper cases, opt for compostable baking cups, such as these ones from If You Care, which are made from sustainably sourced greaseproof paper. 

Use reusable baking paper

On a similar note, swap traditional parchment paper for a reusable alternative, like this one from Lakeland, which is dishwasher-safe and can last for up to five years. 

Share with others

Made a big batch of brownies, cookies or cakes? Share your treats with friends, family and colleagues to ensure there’s none left over. It’s worth noting that, while donating baked foods to a food bank, charity or hospital sounds like a nice gesture, sometimes they can’t accept homemade, perishable creations, so be sure to check beforehand.

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