Novelty Christmas Cakes

Business is icing on the cake for Louise

YOUNG mum Louise Laverick has turned her passion for baking into a thriving new business.

The talented cook decided to put her hobby making cakes to good use. And already the idea for the money-making venture is rising faster than the perfect sponge.

Louise, of Ivy Terrace, Lane Head, Brighouse, has only been in business for a month and she’s been overwhelmed with orders for her decorated cupcakes and celebration cakes.

She launched the business, Cuppie-Cake Creations, at a stall at Elland Cricket Club on June 5, baking 130 cupcakes to sell. At the end of the afternoon only six were left.

“I was amazed,” said 24-year-old Louise. “The feedback I received was excellent. People came in and made a bee-line for the stall. They were coming back two or three times to stock up. It’s great to think I’m making something that people enjoy.”

Her cupcake creations - double choc fudge, chocolate mint, red velvet, strawberry swirl and lemon sensation - went down a storm as did her cake pops - decorated sponge lollipops at £1 a time - and cake truffles.

Louise and her husband Jay have two daughters, Chloe, aged five, and Nieve, almost one. She started baking with her mum when she was child and regularly makes cakes for her friends and colleagues at Hewett and Associates where she works as a dental nurse. She’s also keen to encourage her own daughters how to cook.

“I just discovered I had a knack for it. I’m dyslexic so I don’t much like sitting around reading, I’d rather be making something. Going into the kitchen, getting out my baking equipment and producing a batch of cakes is my way of relaxing.

“I’ve got a secret ingredient I put in my sponge mixture to make it so light. People are always asking me for my recipes but I’m not going to pass them on because they are what my business is about!”

Louise makes all her cakes in her kitchen at home and bakes well into the night to meet an order. “I don’t believe in putting cakes in the freezer so I make sure all my cakes are as fresh as possible.”

She’s already been booked for an event in Bradshaw near Halifax this summer and she is unable to take on any more orders for Father’s Day.

She’s brimming with ideas for novelty and celebration cakes and her dream is to open an old-fashioned tea-shop where she can serve up her mouth-watering creations.

“One of my best-sellers is a box of six cupcakes for £7.50. People buy them for gifts and parties and I can customise them to any design.

Would you prefer Snowman cup cakes or christmas tree cake? novelty ...

Knead again for 1 minute then shape the dough into a loaf and put it on a large buttered baking sheet. Use your fingertips to push back into the dough any raisins that may have popped up to prevent scorching. Baste the loaf with tablespoons of milk and bake in a preheated oven at 350 degrees for approximately 50 minutes. Stollen must turn golden brown. Test to make sure it is done with a toothpick. Baste the stollen generously with butter while it is still hot, then sprinkle with powered sugar. Repeat this process in order to attain a nice white surface and to help keep the stollen fresh and moist for several weeks. It’s best to store for at least a week before serving. You see you want Stollen to be just a little bit hard .

Honey Gingerbread

1 egg , beaten Mix togeether flour , spices and cocoa . dissolve coffee in vanilla . Separate eggs into 2 bowls . Beat yolks with 1/3 c. of sugar until thick , about 4 min. Stir in molasses , vanilla / coffee and dry mix . Beat egg whites until foamy ; gradually beat in 1/3 c. sugar . Beat until whites are stiff . Fold into batter . Pour into jellyroll pan lined with wax paper . Bake at 350 for 15 – 17 min. Let cool 10 min . ; remove cake from pan , peel off wax paper and place on cloth dusted with powder sugar and roll like jelly roll and place seem side down . Prepare coffee cream .

Coffee Cream Filling

4 tsp. coffee granules Dissolve coffee in vanilla . Beat in cream cheese and sugar . In another bowl beat cream until it holds soft peaks . fold into cheese mix . Evenly spread over cake to within 1/2 inch of edges ; then roll up tightly . Cill cake seam side down for 10 min. Chill extra cream . Transfer cake to a platter . Spread with a thin layer of cream over entire log . Use thick strokes with a icing spatula to resemble bark ( in other words go end to end crossing on occaision and it will look just like tree bark )Refrigerate 2 – 6 hours .

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