Wholesome Cakes, Cookies and Desserts
Wholesome Cakes, Cookies and Desserts
This distinctively modern hardback book is a flawless addition to your coffee table. Inside you'll find 72 seasonal recipes, all with a focus on being wholesome and nutritious - perfect for bakers looking into alternative ingredients and exciting new flavours. Some of my favourites include Rhubarb, berry & pepper cake, Raspberry, banana & chocolate brioche pudding and my Lemony almond & raspberry 2-tiered wedding cake, which comes with instructions on how to ice it nearly-naked style.
This book contains plenty of vegan, gluten, dairy and refined sugar-free sweet treats, which are so delicious you'd have no clue they were good for you.
x Jordan
WHY ARE THE CAKER CAKE KITS SO EXPENSIVE?
The Caker cake kits are like nothing else in the cake mix game, they are a novel innovation of a product that has seen unbelievably little change since it was invented almost 100 years ago… But at 9 times the price of a supermarket cake mix though, how are they better?
1. COMPLETE WITH ICING AND/OR DECORATIONS
They come with every dry ingredient for the cake and icing PLUS the decorations so all you have to add are a few simple fresh ingredients. Your cake will end up actually looking like the picture on the box with very little effort required.
2. STUPIDLY EXPENSIVE INGREDIENTS
I'm not joking when I say that my Espresso Dark Chocolate cake kits contain over US$7 of Intelligentsia freeze-dried Black Cat espresso. Plus ingredients like almond flour and Callebaut 72% cocoa solids chocolate callets, which are expensive because they're the best. My Banana Cinnamon cake kit contains organic coconut sugar because I love the caramel vibe it lends. It's all in the name of taste.
3. LIFE SAVING NON-STICK LINER
Baking a perfect cake and then having it stick to the pan is a reason I hear all the time for why people say they don't like baking. I started pushing oversized baking paper circles into my pans early on in my baking career because I didn't have time to cut out precise strips of baking paper to get those clean edges. The result is rippled, indented edges, which has become a very signature and intentional look!
4. MY PERSONAL RECIPES
I developed my recipes based on the type of desserts I personally love to eat. They're the polar opposite of a sponge cake with themed fondant icing. They're not light in texture, they're dense (for lack of a better word) and often filled with big pieces of fruit! So when you try a Caker kit, you're not only trying something new, you're trying something super personal to me that you could only otherwise try from my bakery in Auckland or Los Angeles. My cake kits aren't watered down versions of my cakes from my bakeries, they are very similar recipes, which was super important to me when designing the line. PS. If you find the texture weird, you’re not alone, but reading THESE COMMENTS from some converts out there might shed some light!
5. GIFT WORTHY PACKAGING
I love shiny things, I love cosmetic packaging, I love when something feels considered... I don't like thin cardboard boxes or non-delicious looking images on food packaging. So I worked with my designers to create a product that is aesthetically good enough to give as a gift. I think one of my best business memories to date is when someone said they had bought a dozen cake kits for Christmas presents and said to me "they're amazing, they're like the new bottle of wine!"
6. OWNER OPERATED SMALL BUSINESS
I think it’s cool to cheer on a family owned business, and in the case of The Caker it is still just my little sister, Anouk, and I running the show! It's not easy growing a business as such a small team, so every customer is a true hero in our eyes. Trying a cake kit means you're supporting two girls whose goal in life is to bring people joy through super moist, fudgey cakes that are bursting with flavor!
