UCB Bakery apprentices Jessica Dalton and Hannah Bradbury produced a delicious cake to mark the British Society of Baking鈥檚 diamond jubilee.聽
The preparation began weeks before the official Diamond Jubilee Conference. The celebration cake was to be a heavy fruitcake featuring a wide range of fruits that included raisins, cherries, sultanas, nuts and peels 鈥� all hand-picked by the apprentices themselves. After baking, the cake needed to be steeped in alcohol regularly.聽
鈥淲e layered the cake with marzipan to maintain its consistency,鈥� said Jessica. 鈥淭hen set to work on the decoration, working with sugar paste and piped royal icing, which was all done by hand.鈥澛�
The cake was decorated with flags, artisan breads, buns and a selection of cakes. Posted at each corner were incredibly-detailed miniature bakers in full baking uniform.聽
Jessica and Hannah were in attendance on the evening alongside Dawn Gemmell, Assistant Dean of UCB鈥檚 College of Food. They were also present at the cake-cutting ceremony the following day, where society members got to sample the result of the students鈥� work. All the delegates agreed that the cake was fantastic.聽
鈥淚t was a great opportunity and we enjoyed ourselves and spoke to lots of industry professionals,鈥� said Hannah. 鈥淓veryone who tasted our cake was very complimentary about it.鈥澛�
The Master of the Worshipful Company of Bakers, Paul Heygate, and past Chairman, Michael Bagshaw, thanked them both for all of their hard work.聽
The British Society of Baking (BSB) is a forum for learning and the exchange of ideas. It aims to advance knowledge and strengthen links across the bakery industry as well as supporting trainees and students.
