I’m really excited about the launch of our sparkly new website and all the delicious Velvet Fig bakes ahead - I hope you are too!

Whilst baking I’ve been thinking about my new brand and how it came about. For me, Velvet Fig reflects a constantly changing cake world. It’s also a reflection of the quality we offer. It’s fun, indulgent and luxurious - like all good cakes should be.

I wanted to come up with a name that stands out, incorporates mouthwatering flavours and isn’t too obviously a cake brand! A name that’s a bit of a talking point - just like our bakes!

I was talking with a friend about the launch of Velvet Fig and they asked what I like most about what I do. I think variety is the key thing for me. I love baking for my regular customers, creating new flavour combinations to try out with my family, decorating a novelty cake or travelling to Cake Shows to work with my clients. Variety is definitely the spice of life! Excellence in baking is at the heart of all that I do, but it’s also surrounded by other aspects that I really love, especially the chance to be creative and experiment with new trends.

The use of vegetables in cakes - such as courgette, sweet potato and beetroot - is one of my favourite trends. If you haven’t tried these flavours yet then please give our Loaf Cakes a go! When it comes to decoration, I love the use of different textures and on-trend colours - currently grey, navy and metallic. Edible flowers add a really vibrant flourish and are a real wow factor.

I’m inspired by lots of things - mainly fashion and food. Kitchenware designs - current and vintage - play a major role too. But I’m also inspired by buildings, light shades, interesting shapes and finishes. Inspiration for flavours comes from thinking about the types of cake I like, then testing ingredients and flavours to see which combinations really work. Thankfully, my husband and daughters are happy to be guinea pigs!

Friends also ask me to share my baking tips with them. So here goes! My top tips are - take time to prepare your cake, line your tin well, cream the butter and sugar for much longer than you think (this really does make a big difference) and slowly fold in the flour. If you take your time, the end result really will be worth it.

But if you haven’t got the time to make your own cake, or you’re a bit daunted by the prospect, just get in touch - we’ll be more than happy to help! We can bake for you or share some techniques and tips in one of our masterclasses - a great way to spend time with friends, family or work colleagues.

Welcome to Velvet Fig - we look forward to baking for you soon!

Emma
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