I am wandering around Chancery Lane station in a mild panic – I am due to Curry’s Serious about Baking Masterclass hosted at Eric Lanlard’s Cake Boy headquarters in five minutes and I have no idea how to get there despite following Google Maps and asking several passersby. My sense of direction is clearly out to lunch but eventually I find the swanky ‘cake boutique’ and am immediately greeted with a glass of bubbly. My faith in the universe restored, I start mingling with the other bloggers and then Eric Lanlard himself, Gallic charm personified, comes out to serve canapés. Really, it doesn’t get much better than this.
First up is a Red Velvet Cheesecake and everyone very studiously takes notes and snaps pictures while Eric explains that his original recipe contained no food colouring (I have actually made his colouring-free Red Velvet Cupcakes) and people wrote in and complained that the cake was not red! While the original Red Velvet cake owned it’s reddish hue to the chemical reaction between cocoa powder and soda bicarbonate the modern version uses rather copious amounts of food colouring. Even so, make sure you use bake-stable concentrated paste colour and good quality butter for best results. And don’t even think about using fat-free cream cheese – too runny.
Thanks to some ‘here’s one I prepared earlier’ magic we are soon invited to sample the Red Velvet Cheesecake. And here’s when the room suddenly goes very quiet. Although I am not a huge red velvet fan I have to admit that this was beyond delicious – incredibly light and gorgeous to look at naturellement. You can see Eric and Donal Skehan demonstrate this recipe here – and trust me you want to bake this. I know I do.
Eric then demos his West Indies Chocolate Tart (sadly we didn’t get to taste this chocolate extravaganza) and then we get some hands-on experience with the KitchenAid, whipping cream cheese frosting to decorate our very own mini red velvet cakes. A little fun with pipping bags (I team up with the lovely Chocoralie) and we are topping our cakes with very vampy Dali-esque red lip decorations – très chic.
The evening ends on a (sugar) high and we part ways armed with quite possibly the best ever goodie bag EVER containing a KitchenAid hand mixer and a copy of Eric’s Totally Chocolate book (which he patiently signed) as well as our mini red velvet cakes of course.
A huge thank you to Curry’s and Eric for a very enjoyable evening. For more event pics check out #SeriousAboutBaking on Twitter and Instagram.