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Hey #cakechums!

Sorry I have been MIA from the blog for so long… *checks notes* …apparently it has been nearly two months since I last posted here! *shocked face*

Like many of you, I have been scrabbling around for a while now, trying to find any and all work that I can to stay afloat during the uncertainty of lockdown and it has certainly kept me busy. If you’d like to know more, then I’d be happy to put together a dedicated post to let you know what I have been up to over the last-however-many weeks, but that’s not what I am here to talk to you about today.

No, today – as the country continues to be engulfed in one of our rare, but not entirely uncommon heatwaves – I want to talk to you about baking and caking when temperatures soar.

When you compare the UK to many other parts of the world, we are generally pretty lucky when it comes to cake-friendly weather, but (and it’s a big but) when our inevitable three days of summer hit, it can be a struggle – British people just aren’t built for coping in a heatwave – so throw cake decorating into the mix and all kinds of turmoil ensues…

I don’t know about you, but when the thermometer is pushing into the thirties, the last thing I want to do is head into the kitchen and start baking – and we all know how much buttercream, ganache, sugar paste, modelling paste, etc hate the heat. Whether it’s melting buttercream, deflating bakes, random air pockets or tricky deliveries, the summer brings with it no end of challenges. But, when paid clients are waiting for their special cakes, many of us don’t have the option of just choosing not to bake and create, so what do we do instead?

Well, after seeing a LOT of posts from people struggling to cope over the last couple of days (and while I await the annual arrival of the inevitable Bear Grylls memes), I figured I would reach out to some of my bestest cake chums and see how they ‘keep on keeping on’ when the warmer weather hits.

So, without much further ado, I present to you our (hopefully useful) guide on How to Survive Caking in a Heatwave – featuring some of your favourite cake talents…


Plan Ahead

Suzanne Esper – Suzanne Esper Cake School

If you can afford it, invest in an on the wall air conditioning unit. Effective models can cool a room in under five minutes. I also added reflective window film to my six full-length windows to keep the temperature down too. Not only does this help to keep the room cooler, it also offers privacy too! You can have a rave in your underwear while making your cakes and your neighbours are none the wiser…



Suzanne Thorp – The Frostery

If it is especially hot, change your working hours to take advantage of the cooler temperatures. I find it easier to work earlier before the temperature really starts to really creep up.


Zoe Hopkinson – Zoe’s Fancy Cakes

Use the hotter part of the day to catch up on your admin (or your sleep!) and work early in the morning or late at night.



Rosie Dummer – Rosie Cake-Diva

If you are finding that your ganache is melting, increase the ratio of chocolate to cream in your mix. And keep your cool. I recommend drinking plenty of gin. With ice.


Zoe Hopkinson – Zoe’s Fancy Cakes

I avoid buttercream and tend to stick to chocolate ganache in warmer weather. I’d also recommend investing in a really good quality fondant as some cope better in heat than others.

New to chocolate ganache? Find the recipe here.



Molly Robbins – Molly’s Creative Cakes

I get really hot when I am caking, which means my hands end up hot and melt everything. I find that placing a desk fan on either side of my work station ensures I stay cool, calm and collected.


Shawna McGreevy – Cakeheads

Try to avoid using modelling chocolate for any part of your cake project during a heat wave. Modelling chocolate softens easily in the heat and it also sweats (a lot!) when taken from a cooler/fridge into higher temperatures and humidity. Stick with gumpaste or modelling paste for decorations and straight fondant when covering tiers, otherwise you may find yourself fighting off a sudden urge to throw your project at the wall… ahem… so I’ve heard.


Rob Baker-Gall – Mr Baker’s Cakes

In recent years, modelling pastes made from cocoa-butter have become more and more popular, however these can often struggle in warmer weather. If you are struggling to work with cocoa-butter-based pastes, you can try switching to flower paste or gumpaste instead – or, if these aren’t available, don’t be afraid to place your model in the fridge for short bursts to help everything stay nice and firm.


Corinna Maguire – Lovin’ from the Oven

Work with an ice pack wrapped in a tea towel to cool down your hands as you work.  And if you normally work with 100% modelling chocolate (like me) mix it with some fondant to stop it from melting so quickly.

Corinna maintains her cool with a simple solution…


Vicky Teather – Yellow Bee

My tip is to wrap a freezer block in a tea towel and place it into a freezer bag. Place your hands or the model on the bag while you work to keep everything cool.



Suzanne Thorp – The Frostery

Occasionally, when it is especially hot I will keep a cake in the fridge overnight, but place it in the cake box first as this prevents condensation forming on the cake when you bring it out of the fridge. I would never put a cake in the fridge with sugar flowers on it though – leave those until the last minute.



Carol Smith – Cakes by Carol

After a bit of a disaster a few years back, I now have an insulated box that was created just for transporting wedding cakes. It is large enough that I can place a whole stacked cake inside it and it’s honestly one of the best things I have added to my caking kit. And the best part? It only cost around £40, including the insulation.

Carol’s hack makes cake deliveries plain sailing…



Accept that things inevitably won’t go to plan… and learn from your mistakes!

Paul Bradford – CakeFlix

Just to reassure you that disasters happen to the best of us, thank you to Paul and David from CakeFlix for sharing this cake-related horror story with us all…

“My biggest disaster happened as a result of not giving the warm summer temperatures, the respect they deserved.

“It was 2005, I had been running my cake shop for 3 years and everything was going smoothly. We were in central Scotland, so warm temperatures are not something that happened all too often. However, I had a phone call from a bride who was travelling up from London and was concerned about her cake for the Saturday. I reassured her that I had never had a problem with a cake yet!

“Oh dear… how I would come to regret those words.

“Fast forward to Saturday and David went out delivering the wedding cakes throughout central Scotland. It was a warm day, but we assumed that, with the air conditioning on in the van, everything would be fine. The first five cakes were delivered early in the morning, but this final one was a two and-a-half hour drive away. We had been recommended by a well-known outside caterer, so we were keen to make the right impression.

“When David turned up, the catering manager came out to greet him. David opened the back door to the van and… well… the cake had totally melted. In fact, the only things that were still recognisable were some modelling chocolate roses.

“The catering manager went berserk! There was no time to get a replacement and it was too far away for any other company to help out. The only thing we could do was give a full refund and send a bouquet of flowers to the bride with a humble apology.

“The key lesson from then on was to change our working and delivery patterns in warm weather. We had air conditioning in the van, but it was certainly no match for the build up of heat. On any days that the temperature was due to be above 18°C, we started filling sealable plastic boxes with ice cubes, storing them in the van. This was enough to keep the internal air temperature lower for a while.

“When it was due to be over 25°C, we switched our working patterns entirely, sometimes even at night, to decorate the cakes. We would also strongly advise our customers to have dark chocolate ganache as an outer support covering. The cakes would be kept in as cool an area of the shop or bakery, which again had lots of trays of ice close by.

“When the cake was being delivered to a venue, David would always phone a couple of days before to find out where the cake was to be displayed and work out any storage arrangements. You would be surprised by how little wedding co-ordinators know or even care about cake storage.”


Have we missed anything? What is your top tip for coping during a heatwave? Be sure to head down to the comments and let us know! Perhaps I can curate some of your best suggestions together for a follow up post…?

Remember, stay cool and, until next time… happy caking! xx

Mr Baker's Cake School - episode 6 thumbnail
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Episode 6 of Mr Baker’s Cake School is LIVE!

Hey Cake Chums and welcome back to episode 6 of Mr Baker’s Cake School.

As you may have seen, every Friday, while the schools are closed, I am sharing a brand new, child-friendly baking lesson (with the occasional bit of maths and more squeezed in too) to help support you and your families with your home learning.

However, please don’t think they are only suitable for children – plenty of adults have been joining in and sharing their baking results too.

This week, as I’m still at Mummy Baker’s house, I thought we would have a go at a recipe in her honour, so this week, we’re making… WELSH CAKES!

Now, I don’t actually have my own recipe for Welsh Cakes because (rather shamefully), I don’t actually make them all that often. So instead, I reached out to one of my favourite bakers from The Great British Bake Off 2019, who was more than happy to help out.

In fact, look out for a little cameo from her in the video… 😉

To find out who I mean, and to learn how to make a batch of delicious Welsh Cakes, you can either watch the video right here on the blog, or why not head over to YouTube where you can catch up on any episodes you may have missed and hit that all-important subscribe button?

And, as always, if you and/or your family bake along with episode 6 of Mr Baker’s Cake School, then remember to share the results of your baking adventures with me over on social media – I love seeing what you are all baking at home and, you never know, your photos might just make it into next week’s video!

You can find me on Facebook hereInstagram here and on Twitter here.

Oh, and please do share feel free to share the video with any individuals or groups that you think would find it useful.

Until next time… happy caking!



PS. Don’t forget to get your entries in for my Kenwood kMix giveaway! You have until Thursday 7th May!

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Living With Mum Update – One Week On…

First of all, please let me begin by thanking you for all of the lovely messages of support and the well wishes that you have sent our way since last week’s blog post, Moving Back In With Mum – a bit of a life update…

The response was completely unexpected and it was incredibly touching to be reminded that, although we may currently be locked away in isolation, we are certainly not alone right now.

mum update - me
I’ve managed to create a little corner for myself – expect this week’s video to be very… blue.

I wanted to jump back on to just give you a little bit of a ‘mum update’, as many of you have been in touch to ask how Mummy Baker is doing.

Since we last spoke, she has continued receiving twice daily injections, but as of the latter part of last week, following a visit back to the hospital to meet with the warfarin nurse, she has also started on her new permanent medication regime. Those of you with any experience of warfarin will know that this drug takes a while to get to grips with and, as a result, there have already been the inevitable nose bleeds and suchlike, but she remains in good spirits.

Mummy Baker is also being well-looked after here at home, practically being waited on hand and foot, not to mention served deliciously healthy home-cooked meals each day (which are already working wonders to counteract the effects of the quarantine baking I had been consuming up to now, I have to say!).

It will be a long old road to recovery, but when I think back to where we were a little over a week and-a-half ago and to where we could have ended up, we really do have a lot to be thankful for.

Mr Baker's Cake School - episode 5 thumbnail

As you will have seen, on Friday (in spite of Mummy Baker’s HORRENDOUS internet connection (I am told that it is a national issue though), I managed to post up this week’s episode of Mr Bakers Cake School – and you really don’t want to know how long that took… If you haven’t seen it yet, be sure to check it out as you could get your hands on a brand new Kenwood kMix stand mixer!

mum update - kenwood giveaway
What have you got to lose?

I am also loving that loads of you are suggesting getting mummy involved in this coming week’s episode. I am not sure if she’ll be up for appearing in person – the Baker family are notoriously camera shy – but I may well let her inspire our weekly project… perhaps some Welsh cakes? Or even a delicious bara brith?

mum update - filming space

But yes, in all honesty, we are doing well, we have numerous people on hand to offer practical help and support if needed and, up to now at least, are getting on swimmingly… Let’s hope the next ‘mum update’ is equally positive, eh?

Thank you again for all of the incredibly thoughtful messages and comments, which Mummy Baker has been reading too, and please do continue to keep in touch over on social media. All social interaction is very welcome.

You can find me on Facebook hereInstagram here and on Twitter here.

And if I don’t speak to you before, I will see you on Friday (subject to the dodgy internet connection playing ball) for another episode of Mr Baker’s Cake School.

Until next time… happy caking!