Just in time for Christmas, the team behind the marvellous Hummingbird Bakery have developed a wonderful baking range, and not before time.
For those who know their cakes, the Hummingbird Bakery is the one-stop-shop for the best cakes and cupcakes here in London. We have Tarek Malouf to blame for our expanding waistlines, he decided to open a series of bakeries after spending Thanksgiving with family in north Carolina. The delicious offerings he ate in the USA were relatively unknown, or certainly hard to buy here and so he started to plan the opening of a bakery in 2002. His first shop was in the famous Portobello Market and he now has six, so popular is his red velvet cake, and vanilla and pink frosted cupcakes, fans travel far and wide to get their fix.
The pink hummingbird set on a cream and chocolate background is synonymous with the brand and the new range which includes
Stacking storage tins and china Measuring spoons
An icing sugar shaker
A cake slice with weighted china handle
A three tiered cake stand to display your magnificent works
In a tin of its own, the cupcake starter kit has everything you’ll need from brightly coloured cupcake cases to a pop-up cake stand.
The cake forks are so pretty, with a lovely weighted china handle.
Tarek’s written a few cookbooks too and I can recommend the Hummingbird Bakery Cookbook – from cupcakes to cheesecakes – this is a great introduction into the wonderful world of Hummingbird.
The great thing is you don’t have to travel to London to treat yourself or the budding cook in your life. Amazon are stocking the entire range. Cakes not included!
Here’s something to whet your appetite, the traditional Brownie Recipe is chewy, chocolatey and dense and this hits all the notes. Use the shaker to sprinkle sugar over your stencils for true HB authenticity.
Traditional Brownie
Makes about 12 portions
200g dark chocolate roughly chopped
175g unsalted butter
325g caster sugar
130g plain flour
3 eggs
Icing sugar shaker and stencil, to decorate.
22 x 23 x 5cm baking tray, lined with greaseproof paper.
Method
Preheat the oven to 170°C, Gas mark 3
Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
Remove from the heat. Add the sugar and stir until well incorporated. Add the flour and stir until well incorporated. Finally, stir in the eggs and mix until thick and smooth.
Spoon the mixture into the prepared baking tray and bake in the pre-heated oven for about 30-35 minutes, or until flaky on the top but still soft in the centre. Be careful not to overcook otherwise the edges will become hard and crunchy. Leave to cool completely before dusting with icing sugar, using the Hummingbird stencil to decorate.
