Oktoberfest London inspires breads with a German twist!

Oktoberfest London is almost upon us with its mixture of fantastic  German beer, traditional music, great food and a party atmosphere across two weekends in Lambeth and then two more in Canary Wharf. You can even buy traditional clothing to really get into the swing of things as you drink, eat and be merry.

Staff at Dunn’s Bakery are getting ready to celebrate this annual event with their range of amazing German baked goods for their customers; crunchy pretzels, traditional ring-shaped bundt cake, crunchy, yet yielding strudel and the party piece to end all party pieces, their sumptuous Black Forest Cream Slice.

If you want to have themed food to join in with the party from the comfort of your own home, invite some friends around, stock up on German lager and buy an oompah-band CD before popping into Dunn’s. This proud North London bakery based in Crouch End will be able to supply you with all the snacks and your favourite cakes you’ll need to give you an authentic Oktoberfest from your sofa.

Pretzels

Everyone loves the salty sensation of pretzels and they are the perfect snack with their traditional knot-shaped baked dough to have to hand as guests start to arrive. They’ll go down a treat with the first pint of beer so ensure you get enough for everyone to have at least a few handfuls as you’ll see hands going back in the bowl for more as quickly as you can refill it.

Bundt cake

Bundt cake is baked in a traditional ring-shaped tin which was inspired by the mold a German fruit cake called Gugelhupf was originally cooked in. Bundt is now a family favourite across the whole of Germany and is a way to help guests to soak up the beer as the evening progresses. It’s sweet and soft, with quality ingredients included to feel moist on the lips with each slightly crumbly bite.

Strudel

Time for a brief respite for everyone to spend time chatting with some classic Wagner playing. A good moment to serve slices of the ever-popular strudel, hand made by Christopher and Christina Freeman’s experienced team of bakers at Dunns. The strudel you buy will be a filling of sweet fruit and carefully encased in layers of crunchy pastry harking back to the original 1696 recipe for this dessert which translates as a ‘whirlpool’.

Black Forest Cream Slice

Time to bring out the big guns to end the night with the brass band music playing and the beer flowing as you hand round the cake which is the epitome of German confectionery – Black Forest Gateau. At Dunn’s you can buy it by the slice, so there’s no way that anyone can say they have had less than anyone else of the combination of thick, whipped cream, dark and inviting chocolate sponge, rich black cherries and more than a splash of sweet, warm rum.

All the staff at Dunn’s are getting into the spirit of Oktoberfest by producing this range of artisan-baked good so you and everyone you know can have a night of authentic food, great beer and music to get the feet tapping. If you’re really lucky, you may even persuade Christopher to don a pair of Lederhosen – but you’ll have to ask him very nicely!

http://www.dunns-bakery.co.uk/about-us/our-history.html

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Life is Better with Cake!

With cake eaters across the world clamouring to find out more about the world’s first edible cake poster created by stalwart Mr. Kipling, expert cake and bread makers Dunn’s Bakery completely agree with the sentiment that ‘Life is Better with Cake’!

This proud North London bakery based in Crouch End have been producing sumptuous cakes to feast the eyes and taste buds on since they opened on Highgate Hill in 1827. Fashions have changed over the years as to the delicacies available each day, but owners Christopher and Christina Freeman always have a delicious array of traditional and contemporary items to cater for all their sweet toothed customers.

The Mr. Kipling poster was created with over 13,000 cakes for the public to sample and Dunn’s think that it’s a great idea for people to eat their favourite cakes and in response to this are now offering a range of cupcakes, birthday cakes, photo cakes and a variety of seasonal cakes available to order online for delivery across the UK. They feel that by spreading the idea that life is indeed better with cake, they can reach out to new customers to join their regulars in Crouch End with trying their cupcake moist morsels covered in soft sugarpaste – total pleasure in every mouthful.

For those who are nearer to the bakery, they can order online and then pick up the cakes on the day along with some recommendations of great accompanying sweet treats.

Fresh Cream Doughnut

A daily best seller, there aren’t many people who don’t enjoy sinking their lips into a soft doughnut and capturing the freshly whipped double cream as they lick the sugar from their mouth on their morning break with a cup of hot, strong coffee.

Halloween Cupcakes

It’s great to get the children involved with finding out about great tasting and high quality cakes and with Halloween now only being weeks away, Dunn’s are getting ready to sell their trick or treating special of spooky cupcakes.  Moist sponge topped with handcrafted fondant icing – just make sure the adults don’t get their hands on them first.

Fresh Cream Scone

A mix of traditional English scone combined with plump and juicy California raisins, this cross- generational favourite is loaded with layers of cream and the filling topped off with a serving of the quintessentially British Tiptree jam. One to savour in the afternoon with friends and a pot of tea.

Twin Chocolate Mousse

With the evenings drawing in, romantic couples everywhere will be looking to curl up in front of the fire with a sweet sensation to share – or more than likely, a slice each of something which combines pleasure with taste and is made with true love.

The Twin Chocolate Mousse at Dunn’s is a thrilling mixture of yielding chocolate and vanilla sponge, filled to the very top with luscious double cream. Definitely a cake which will need a spoon each – or one to share perhaps.

It would be a very rare person who wouldn’t feel that life is better with cake and the team at Dunn’s challenge anyone who feels this to visit them to sample some of their range and after a few mouthfuls of one of their delicious famous cakes, would defy them to say that they still feel the same way.

http://www.dunns-bakery.co.uk/bakery-menu/cakes-and-creams.html

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Paul and Mary are back – it’s Bake Off time!

Dust off your apron and set the oven timer, Great British Bake Off has returned to our screens for this now annual institution of cake near-disasters, soggy bottoms and the poker straight faces of judges Paul Hollywood and Mary Berry.

Now in its fifth series, we’ve now felt the pain of the disaster of raw dough and the palpable feel of shock from Mary when she discovers she is eating pre-made icing and the nation is yet again hooked as they watch their favourite cakes being created by the group of eager contestants.

Three episodes in,  this week saw the remaining would-be bakers face the now infamous ‘bread week’ where Paul Hollywood talks about crumb structure, gluten and various other yeast-related scientific trickery with his only advice to ‘be patient’. These words from the wise bread man ring true with it being Kate’s week due to her incredible patience in that she is the only one who was emulate the great Paul Hollywood ciabatta recipe in the technical round with many of the other contestants producing very disappointing and uninspiring offerings. Her success it seems was down to not falling for the trick of using the available proving drawer and being the last to turn out her dough probably had Paul quietly salivating as he took a piece from the final loaf.

The efforts of Jordan and his rather chaotic presentation of cheesecake brioche would have had the team at Dunn’s Bakery wondering if they could improve on his recipe by using their own freshly baked egg and butter packed sweet bread. Their brioche would never be raw in the middle though and the expert bakers at this proud North London bakery based in Crouch End would certainly be through to week 4 as everyone waved goodbye to Jordan as he was eliminated.

On sofas across the UK, whilst we all strained to smell and taste the amazing bread conjured up by Nancy, the HD clear images of the sunflower loaf stuffed with knock your socks off cheese conjured up  pictures of a dough-baked octopus as Martha walked forward  for the tasting.

As the episodes progress, they are bound to whisk up the viewing public more and more each week to a bun-baking frenzy with everyone having their own thoughts about who should be sent home and who should receive the winning crown.

Next week is desserts and we will all sit and lick our lips in pleasure as we bemoan our luck at not being alongside Mel and Sue as they get to cheekily try frostings and take the first smell of  rich chocolate sauces as the aroma rises from the stoves. Norman is still hanging on by the skin of his teeth after his presentation of a loaf of bread which to everyone else looked like a pie and admits himself that he finds pesto ‘exotic’, so he’s going to have to really pull something amazing out of the pudding bag to stay in the quintessentially British marquee of macaroons and custard slices.

Break bread and drink wine

There can’t be many other foods other than bread and wine which can claim to be at the basis of civilisation when it comes to sitting down to eat. They have been equally paired in importance over the centuries, both metaphorically and spiritually. To place them side by side though as the main food stay of a meal may not feel as natural however with bread usually seen as food to sit at the side of meal rather than be at the forefront of the taste matching with a bottle of wine.

The concept then of pairing bread and wine together may not be something many wine  – or bread – lovers would ever think about, but take some freshly baked sourdough from Dunn’s Bakery and pair it one evening in front of an open fire with a dry, red wine from the Cotes du Rhone and you’ll feel the taste of the soft doughy centre of this bread with origins which stretch back as far as the first wines ever produced gently soak up the robust flavours of the centuries old French classic.

Fruity, lunchtime delights from this proud North London bakery based in Crouch End include the egg and butter-rich Brioche, full of the perfect combination of classic French-originated bakery ingredients and the decadent sensation of the melt in the mouth fresh dough. The perfect way to enjoy this as you relax in your garden is with a glass or two of something fizzy such as a good Italian spumante as the bubbles will complement the texture perfectly.

For a wine to accompany a classic baguette made from milled French wheat, look no further than a pinto grigio or sancerre to really set the taste buds going.

Weekend afternoons in the late summer mean that a picnic is a must to take in the last of the sunshine, so take your favourite bottle of rose and mix with thinly sliced and mild-tasting Sunflower Cob or to really fill you for the afternoon as you watch your friends play tennis, enjoy with a small GI bread from their range.

Cricket matches and long afternoons in the field mean bringing out the big guns, so it has to be a really hearty red such as an Italian nero D’Avola and then drink it as you tear pieces from a loaf of Redemption Ale. A bread made from beer brewed in Tottenham, you’ll be hit for six by this combination of bold red and locally made delight.

Looking for a sweet treat to tempt and seduce that special someone as you spend a romantic evening together? Start the evening with your favourite cakes and a bottle of Madeira and then move to slices of thickly buttered Californian Raisin Malt Loaf to really get your teeth into something sensational. A family favourite at tea time it may be, but it’s perfect with a very grown up wine for a grown up evening.

The more you think about it, the more bread and wine make the perfect partners. Experiment with your favourite tipple and one of the many soft and unctuous loaves and you’ll soon wonder why you didn’t discover this culinary match made in bakery heaven before.

The Top Trends to Follow for Authentic Vintage Wedding Cakes

Weddings always tend to hold a strong sense of nostalgia, which makes it hardly surprising that the term “vintage” can be found in just about every aspect of the industry. This is especially true when it comes to the business of wedding cakes.

Especially in the past few years, the idea of vintage-inspired weddings has become an enormous trend; however, how do you create a true vintage wedding and avoid the abundance of overused and over-modernized styles?

It’s important to try to see past these so-called “vintage” trends and look directly to the past instead. This doesn’t mean creating an exact replica of your grandmother’s wedding cake - it simply means taking inspiration from it.

Many modern cakes tend to contain three or four tiers - even those that claim to be retro; however, most brides from the 1950’s through the 1980’s tended to have their cake layers displayed on individual levels, attaching them with columns to give extra height.

Grace Kelly, for example, amazed guests at her 1954 wedding to Prince Rainier III with a wedding cake spread out upon columns to six tiers high, and standing taller than the groom himself.

Flowers tended to be a special favorite of wedding planners past. Charlotte Green, of Langs of London, says that flowers were symbolic in weddings up until the 1970’s. Roses and orange blossoms specifically were thought to promote love, marriage and fertility, and so were generally at the top of the list. Sugarcraft versions of these blooms are a viable alternative to the more authentic display of fresh flowers between each tier.

Everyone recalls Kate Middleton’s lacy little number from her marriage to Prince William - apparently she’s a fan of authentic vintage wedding styles, as well. If you truly want to make your lace vintage, however, search for a classic design authentic to the era you’re aiming for, especially noting the intricacy of the patterns at the time. Lace is even sometimes used as an addition to wedding cakes - if you choose this route, make sure you work the lace into the actual decoration of the cake.

In order to truly get a feel for vintage style, it is also important to consider the events that were happening at the time. Food rationing, for example, ended after the war in 1947, which meant the reinstatement of supplies for bakers. This is the time when wedding cake decorations became all the rage. Forego the smoothness of fondant and instead pile on the frosting and royal icing. You can even add ruffle trims, shell borders and pearl details if you truly want to go all out. Jackie Kennedy’s wedding cake was known for its absolutely over-the-top amount of sweet frosting.

It’s also important to note that wedding cakes from the 1950’s through the 1970’s were exclusively fruit cakes. The best muscovado sugar, fine quality fruits and premium liquors were the main ingredients in these delicious delicacies - and if you truly wish to make it authentic, dare to bake your cake three months in advance of the wedding, in order to really let that brandy soak in.

Do you have wedding plans in the making? Dunn’s Bakery is one of the most experienced and highest quality wedding cake bakers in the country, with five generations of master baking experience - they are truly the experts in vintage wedding cake creation. See their range of designs for yourself, and let them bake you the wedding cake of your dreams.

This 8-Year-Old Entrepreneur Knows the Key to Sweet Success

How a young girl successfully founded an award-winning, charity-supporting confectionery company.

Taylor Moxey is an eight-year-old who is busy with school, chores and dance class. She also happens to be the head chef of her own booming baking business, Taylor’s Cookies and Cupcakes.

It all began one day when Taylor found herself wanting to buy a toy. Taylor’s father, Vernon Moxey, although currently an etiquette consultant, was once homeless, and thus feels it is important to teach his daughter self-sufficiency. He encouraged her to find a way to pay for the toy on her own.

She decided she wanted to sell cookies.

Using a napkin, they wrote out an agreement stating the terms of the $40 loan Taylor’s father would provide to allow her to purchase her ingredients. “Honestly, I didn’t think she would make $40 back,” said Vernon.

Taylor sold her brownies and cookies at their church that following Sunday after the service, and ended up making $175 - enough both to cover her loan and the cost of the toy. However, she also came out of the project with a booming new business.

Individuals from the church began calling Taylor and requesting that she bring more baked goods to church. Following this success, she decided to enter herself into the KISS Country Midtown Miami Cornbread Competition. Although competing against adults, Taylor ended up winning first place, along with a $250 prize, her own billboard and a growing reputation as one of the top bakers in the area.

“Everything went bonkers,” her father said. “Suddenly I’m taking orders for Taylor’s Cookies and Cupcakes.” Today, she has made nearly $10,000, and donated 30% of her profits to raising dyslexia awareness - the learning disorder possessed by her father. Her clients include big names such as HGTV designer Bobby Berk and former Miami Heat player Joel Anthony.

The business is booming, and Taylor’s parents make every effort to ensure that its success does not overshadow her childhood. They monitor the orders being placed and keep the business under control. “I don’t want to take away her childhood. Every decision is cleared by us, but we allow her to make the decision,” Vernon said.

However, the fame has not appeared to change Taylor. For her, the business still seems to be more fun than hard work. She hopes to host a party this summer that will include cupcakes with palm trees on the frosting. She says: “I think baking is mostly my passion. You get to take your recipe and different people’s recipes and add different things to them.” Martha Stewart has been named as one of her inspirations.

One of the unique touches she adds to her baked goods is the creation of a custom box for each customer, which she creates with stickers, markers and handmade decorations. Her father says, “It’s almost nostalgic. She takes time to colour it, put stickers on it. People say they made them feel like a kid again.”

Looking to satisfy your sweet tooth? Contact our bakery today!

Teenager bakes a cake for charity to help build a hospital in the Congo

Even with its increasing popularity due to prime-time television programs, baking is still seen as a hobby to the large majority of people. A boy who has exhibited that this is not the case to magnificent effect, is thirteen-year-old Gabe Feinn.

Gabe's unusual passion for cake decoration began when he was just eight years old. The boy's mother, Vicki, signed both Gabe and his little sister, Livvy, up to cake baking and decoration classes. Since then, they have nurtured a talent and turned their joy into a happiness that is now being shared by underprivileged children living in the Congo.

After reading about the Samaritan's Purse, the two youngsters decided to sell cakes at a local bake sale to make the money to buy food for those in need. Such was Gabe's commitment however, that the young boy researched and vowed to raise the money to build a hospital in the Congo. Shockingly, 1 out of every 5 children will not make it past their 5^th birthday in the Congo.

Since he committed himself to such an admirable cause, the thirteen-year-old has raised over $12,000, simply selling the goods that he bakes and decorates. It is not the first time that bake sales have been set up as a means of donation to charity. Dunns Bakery in North London, has dedicated itself to similar levels of selflessness. Every year, from the 11th to the 18th of May, is a week they have set up called National Doughnut Week.

The event was founded by one leading bakery in London, Dunns, to raise money for the Children's Trust charity. Proceeds from the sales of doughnuts by participating bakers are donated directly to the charity, which specialises in providing care for severly-disabled children.

The bakery in London has like Gabe, brought the fun and happiness associated with cake decoration and applied it to a cause that can help others significantly.

The north London bakery Dunns, does not simply sell doughnuts however, if you are looking for wedding cakes in London, or any other sweet pastries, then know they are a baker not operating purely for financial gain.

Baking has brought smiles to faces across the world, and Gabe and Dunns are helping to bring a few more to faces that would have usually gone without. Never underestimate what a difference a hobby can make. We can all give a little more, though that does not mean we have to strain ourselves. 'Gabe the cake man' has shown how, at such a young age, we can incorporate our past times into making money for those who are truly lost without it.