Estella Cupcakes founder Natalie Seldon
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With a fashion degree and background styling food shots and developing recipes for Sainsbury's Magazine, among others, Estella Cupcakes founder Natalie Seldon knows how to make her creations look the part.
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The Cup Cakes I eat are most definitely the BEST IN THE WORLD. They come in a variety of flavours and have as there main ingredient AN EXTREMELY LARGE PORTION OF LOVE. They are made by MY WIFE. In an effort to keep my waist to a reasonable measurement, I am however willing to share them with our children, their wives and our grandchildren, and my mother-in-law (who was one of her great teachers of all things culinery).
Fiona Cairns, who supplies cakes to Sainsbury, Waitrose, Fortnum and Mason and others may be good and is apparently starting a series of cookery programmes on ITV this weekend, BUT she cannot get close to my wife's cookery, which is a talent which almost all the world will unfortunately never experience.
I am a very privilaged and an extremely lucky man and even after 39 years every meal she cooks is a total pleasure.
I told you about my new flavour cupcakes but forgot to tell you that I am Corinne's Artisan Cakes and based just outside Keighley in Yorkshire.
I am on face book under Corinne's Artisan Cakes and have a website Corinne'sartisancakes.vpweb.co.uk
come along and join my facebook; why not order some cupcakes, i promise they are a real treat, have a favourite flavour share it with me I am always up for a challenge
Yesterday I exhibited at Coniston Hall in the Dale with two new flavour cupcakes, one was a peach amoretti cupcake, I added the liqueur to the cake mixture, then also drizzled a little onto each cupcake whilst it was still warm, then made a creamy butter cream using the liqueur blended with white chocolate and topped each with a trangle of white chocolate that I had made with gold chocolate transfer sheets, they were moist with a subtle flavour of the liqueur.
Then to contrast I came up with a black forest cupcake, using my rich chocolate cake recipe i cooked the cupcake cut out a small well dropped kirsch soaked cherries in with a little of their syrup, popped the cut-out cake back in and drizzled a little more of the soaking syrup over each cupcake. I made creamy butter cream with a little more of the soaking syrup and topped with a rich plain chocolate shavings and a square of milk chocolate that I again made with chocolate transfer sheets
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