On 30/04/2013 11:55, Sophie Williams wrote:

> Hi Sara,

My name is Sophie Williams, freelance writer.

Thank you so much for agreeing to answer a few questions about Sweet Revenge London, look forward to hearing your answers.
>
> Q1. When did you open Sweet Revenge London in kingston? is this your
> only branch?

We opened the Kingston branch in January 2012 but the bakery part of our business has been running for nearly 3 years. However we have plans to expand into central London over the next 12 months.

> Q2. When you began the business, what factors drove you to the
> decision that there is a gap in the market for a cupcake bakery?

By being interested in business and following the press interest and twitter trends mainly. Ive run my own business for a long time, so I think its necessary to always look out for the next new thing, in order to succeed and stay ahead.

> Q3. What sets Sweet Revenge apart from other bakeries?

We pride ourselves on the fact that we “bake to order” almost anything the customer requires we can deliver and on a very short time scale. This is because we bake everyday in our bakery for our own store. Freshness and great service are our two key words to success.

> Q4. Do you do all the baking yourself and are the recipes your own or adopted?

I do still bake, when coming up with new recipes for the shop, but unfortunately now I wouldn’t have time to bake everything now. We employ qualified full time bakers that work in our bakery. All the recipes are variations from things we have seen or tasted that we liked along the way. We offer a range of over 25 different cupcakes and the majority of the cupcake designs and flavours are our own creations, exclusive to us only.

> Q5.Have any recent events such as last summers Diamond Jubilee celebrations influenced cupcake sales?

We always offer themed cupcakes depending on the occasion, ie we sell a lot of cupcakes on Valentines Day and Mothers day as well as Easter and Christmas. We try to change our cupcake designs and keep our customers interested whatever the time of year.

> Q6. Is this your first business? If not what were your previous ventures?

Ive run businesses of my own for over 10 years. My previous businesses have included, events, catering, coffee shops and graphic design, I have now incorporated most of these skill sets into the current business, so the experience has been invaluable!

> Q7. What do people look for in a cupcake? Are there clear trends and favourites?

Red Velvet seems to be the favourite right now, but that will probably change in the future. We alter our cupcake selections regularly because we don’t ever want our range to become predictable.

> Q8. What are the aims of the business? e.g Quality products?

As I said, to offer the best service and freshest produce. We like to change our ranges too to keep customers interested. Our courses are proving really popular right now, because I think people know how to bake cupcakes but they want professional tips on how to decorate them at home. We run classes most evenings in the shop and at weekends in the bakery.

> Q9. What is your favourite cupcake flavour?

Personally mine is Peanut butter, it contains crunchy peanut butter in the sponge and smooth in the buttercream then its drizzled with melted dark chocolate and sprinkled with salted peanuts, its simply delicious!

>
> Thanks again, speak to you soon.
> Sophie Williams

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Apple and Walnut Cake

1 x 8” ~ 3 layer cake

Ingredients:

Sponge:

80g unsalted butter

280g caster sugar

240g plain flour

1 tbsp baking powder

¼ tsp salt

1 ½ tsp ground cinnamon

240 ml whole milk

2 large eggs

2 granny smith apples

50g walnuts, chopped

For the buttercream:

Use the cream cheese buttercream, as filling between each layer and all over, decorate with whole walnuts, cinnamon and a “zig-zag” drizzle of toffee sauce.
Method:

1. Preheat the oven to 190 oC and line three 8” tins with baking parchment.
2. Using a hand held electric whisk, beat together the butter, sugar, flour, baking powder, salt and cinnamon on a low speed until the consistency of fine breadcrumbs.
3. Place the milk in a jug with the eggs and whisk until combined, then pour three-quarters of the milk mixture into the dry ingredients and mix on a slow speed to combine. Increase the speed to a medium and keep beating until smooth and thick, adding the scrapings from the sides of the bowl, then pour in the remaining milk mixture and continue to mix on a medium speed until all the ingredients are incorporated and the batter is smooth.
4. Peel, core and chop the apples into 1cm pieces (the total weight should be about 200g) then stir into the batter with the walnuts.
5. Spoon the batter into the three tins and level them with a spatular.
6. Bake the cakes in the oven for about 18-20 minutes or until they bounce back when gently pressed. Allow to cool before removing from the tins.

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Chocolate and Orange Cupcakes

Makes 12 cupcakes

Ingredients:

Sponge:

70g unsalted butter

210g caster sugar

105g soft brown sugar

2 large eggs

1 tsp vanilla essence

1 tbsp finely grated orange zest

255g plain flour

50g cocoa powder

2 tsp baking powder

¼ tsp salt

240ml whole milk

For the buttercream:

Use the chocolate buttercream, soften and stir in zest from the orange and a small amount of juice to taste, decorate with grated dark chocolate shavings.
Method:

1. Preheat the oven to 190 oC and prepare one muffin tin with 12 muffin cases.
2. Using the hand held mixer, cream together the butter and both types of sugar until fluffy, then beat in the eggs one at a time on a medium speed, followed by the vanilla essence and orange zest.
3. Sift together the remaining ingredients then add to the creamed mixture in three batches with the milk, alternating between each and mixing on a low speed. Scrape down the sides of the bowl after each addition, and once everything has been incorporated, raise the speed to medium and continue beating until the batter is well mixed and smooth.
4. Divide the mixture between the paper cases, filling up each by two thirds. Any remaining mixture in a further few cases.
5. Place in the oven and bake for 18-20 minutes or until the sponge’s spring back when you gently press them. Allow to cool in the tin before you turn them out onto a wire rack.

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Gingerbread Cupcakes

Makes 12 cupcakes

Ingredients:

Sponge:

140g unsalted butter, softened

200g caster sugar

60g black treacle

60g golden syrup

2 large eggs

2 large egg yolks

310g plain flour

1 tbsp cocoa powder

1 tsp ground ginge

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Gingerbread Cupcakes

Makes 12 cupcakes

Ingredients:

Sponge:

140g unsalted butter, softened

200g caster sugar

60g black treacle

60g golden syrup

2 large eggs

2 large egg yolks

310g plain flour

1 tbsp cocoa powder

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp baking powder

2 tsp baking powder

1 tsp salt

240 ml hot milk

For the buttercream:

Use cream cheese buttercream, soften and stir in some lemon zest, to taste, decorate with dusting of nutmeg.
Method:

1. Preheat the oven to 190 oC and prepare one muffin tin with 12 muffin cases.
2. Using the hand held mixer, cream together the butter and caster sugar until pale and fluffy. Add the treacle, golden syrup, eggs and egg yolks and continue mixing until all ingredients are evenly combined.
3. Sift together the flour, cocoa powder, spices, baking powder and salt.
4. Add the dry ingredients to the butter and egg mixture, mixing on a low speed and adding in two or three batches, alternating with the hot milk.
5. Continue to mix, on a medium speed, until all the ingredients are well incorporated and the batter is smooth.
6. Divide the batter between the 12 muffin cases, filling each one to about two thirds full. Any remaining mixture can be used to fill 4 or more cases.
7. Pop in the oven and bake for 18-20 minutes or until springy to the touch. Leave to cool and completely before removing from the tins.

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Blueberry Crumble Loaf

1 x 8.5 x 17.5cm loaf tin

Ingredients:

Sponge:

190g unsalted butter softened

190g caster sugar

190g plain flour

1 tsp baking powder

¼ tsp salt

½ tsp ground cinnamon

3 eggs

25ml whole milk

100g blueberries

50g chopped pecans

For the crumble topping

25g plain flour

10g unsalted butter

15g soft light brown sugar

20g pecans, chopped

¼ tsp ground cinnamon

 
Method:

1. Preheat the oven to 170oC then Greece the loaf tin with butter and dust with flour.
2. First make the crumble topping. In a bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the remaining ingredients and set to the side.
3. Next make the sponge. Using a hand-held electric whisk cream together the butter and sugar until light and fluffy. Break the eggs in one at a time, mixing well on a medium speed, after each addition and scraping down the sides of the bowl to make sure every bit of the mixture is incorporated.
4. Sift together the flour, baking powder, salt and ground cinnamon, then add in three stages to the creamed butter and eggs, pouring in the milk after the second batch has been added. Mix well on a medium speed after each addition, scraping down the sides of the bowl once again to ensure all the ingredients are incorporated.
5. Increase the speed to medium-to-high and continue mixing until the batter is smooth and even, then add the blueberries and chopped pecans, stirring them into the batter by hand and making sure they are evenly distributed. Pour the batter into the prepared loaf tin and sprinkle the crumble mixture over the top.
6. Bake in the oven for about 50-60 minutes or until the sponge feels firm and a skewer inserted into the middle comes out clean. Allow the loaf to cool a little before turning it out onto a wire rack to cool completely.

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Gluten Free Peach Tartlets with maple cream

6 x 12cm loose based tartlet pans

Ingredients
• 50g toasted flaked almonds
• 100g all purpose gluten free flour
• 1 tbsp + 1 tsp coconut oil
• 60ml agave nectar
• 100g cream cheese
• 3 tbsp maple syrup
• 2 tbsp almond milk
• ¼ tsp vanilla extract
• 3 sml ripe peaches

Method
Top make the tartlet crust, put the almonds, flour, coconut oil and agave nectar in the bowl of a food processor and pulse until coarsely ground. The mixture will come together into a paste.
Transfer to the tartlet pans and using damp fingers press to distribute evenly on the bottom and sides of the pans.

Freeze for 30 minutes

Preheat the oven to 180 oC (350oF) Gas 4

Bake the cullied tartlet crusts in the oven for 15 minutes, until golden.
Allow to completely cool in the pans then set aside on a wire rack.
To make the vanilla filling, put the cream cheese, maples syrup, almond milk and vanilla in a mixing bowl and using an electric hand mixer, beat until light and airy. Spoon the mixture into each one of the, cooled, tartlets. Level the surfaces with a palate knife and make a swirl in the top. Arrange 4 peach slices on top of each one, then refrigerate until ready to serve.

Peaches ~ are a delicious with moderate calories. They are rich in phytonutrients and rank high in anti-inflammatory and antioxidant activity.

They contain calcium, magnesium, phosphorous, potassium and vitamin A, C and K

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Bakewell Tart

Ingredients:

Shortcrust Pasty

175g Plain Flour

A pinch of salt

2 tablespoons caster sugar

115g unsalted butter, chilled and diced

1 medium free-range or organic egg yolk

Mixed with 2 tablespoons raspberry jam

For the topping

60g unsalted butter, soft but not runny

60g caster sugar

1 medium free-range or organic egg

At room temperature

30g Self-raising Flour

¼ teaspoon baking powder

50g Ground Almonds

A few drops of almond essence

For the icing:

100g icing sugar, sived

1 teaspoon lemon juice

About a tablespoon cold water

Flaked almonds to decorate

A 22cm loose-based flan tin

A baking tray
Method:

To make the pastry by hand, sift the flour, salt and sugar into a mixing bowl. Add the diced butter and rub in with your fingers until the mixture looks like fine crumbs. Using a round-bladed knife, mix in the egg yolk mixture to make a firm dough. If the mixture seems dry and crumbly, stir in a little water a teaspoon at a time.

Wrap the dough in cling film and chill for 20 minutes. Roll out on a floured work surface to a circle about 28cm across, then use to line the flan tin. Prick the base with a fork, spread with the jam and chill while making the topping and heating the oven. Heat the oven to 180oC /350oF/gas 4.

Put the baking tray in to heat up.

Put the soft butter, sugar, egg, sieved flour and baking powder, ground almonds and almond essence into a mixing bowl. Beat well with a wooden spoon or an electric whisk until thoroughly combined. Spoon on top of the jam and spread evenly. Bake in the heated oven, on the hot baking tray, for 30 mins or until the pastry is a light golden brown and the filling is firm to the touch and golden. Remove from the oven, leave to cool, and then unmould.

Mix the icing sugar with the lemon juice and water to make a smooth, runny icing – if necessary add more water a teaspoon at a time. Spoon the icing into a greaseproof paper icing bag, or into a corner of a small plastic bag, and snip off the tip. Pipe the icing over the tart in a random or zigzag pattern.

Scatter with flaked almonds.

Cut, eat and indulge!!

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Great British Bake Off ~ Key Lime Pie

Preparation Time: 1 – 2 Hours

Cooking Time: 30mins – 1 Hour

Serves: 12 – 14

Ingredients:

For the Sweet Ginger Pastry:

- 400g/14oz plain flour

- 80g/3oz icing sugar

- 4 tsp ground ginger

- pinch salt

- 250g/9oz cold unsalted butter, cut into cubes

- 3 egg yolks

- 50ml/2fl oz ice cold water

- 1 tbsp olive oil

For the Lime Filling:

- 4 tsp grated lime zest (about 7 limes), plus extra for garnish

- 240ml/8½fl oz freshly squeezed lime juice (about 7 limes)

- 2 x 400g tins condensed milk

- 4 eggs, separated

- 225g/8oz sugar

- 3 lumps of stem ginger, chopped

For the Decoration and Finish:

- 1 lime, very thinly sliced

- 1 tsp grated plain chocolate

- 6 sprigs mint

- icing sugar

Preparation Method:

1. For the sweet ginger pastry, sift the flour, icing sugar, ground ginger and salt into a large mixing bowl.

2. Rub in the cubed butter until the mixture resembles breadcrumbs.

3. Mix the egg yolk into the water and add into the flour mixture, stirring with your hands until the mixture just comes together as a dough. Add olive oil if the dough is a little dry. Wrap the pastry in cling film and set aside in the fridge for 20-30 minutes.

4. Preheat the oven to 200C/400F/Gas 6.

5. Roll out the dough on a lightly floured surface to the thickness of a pound coin.

6. Drape the dough over the rolling pin and use it to transfer the pastry to a 30cm/12in tart case. Press the pastry into the tin, ensuring there are no gaps in the corner. Allow the excess pastry to overhang the tin.

7. Cover with cling film and chill for 20 minutes.

8. Prick the bottom of the pastry case with a fork. Line the case with baking paper and weigh it down with baking beans, rice or lentils.

9. Bake blind for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes. Set aside to cool on a rack.

10. Reduce the oven temperature to 170C/325F/Gas 3.

11. For the lime filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest, egg yolks and three tablespoons of caster sugar until the mixture thickens. Fold in the chopped stem ginger. Taste the filling, and fold in some icing sugar, to taste, if needed.

12. Pour mixture into the pie crust, smooth the top with a palette knife and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble or when the temperature in the centre has reached 70C when checked with a probe thermometer.

13. Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible.

14. Place the sugar in a heavy-based deep saucepan with six tablespoons water over a medium heat. Bring the mixture to the boil without stirring, brushing down any sugar crystals on the side of the pan with a wet pastry brush. Remove the syrup from the heat when it reaches 120C/248F (the firm ball stage).

15. In a free-standing mixer, whisk the egg whites until stiff peaks form when the whisk is removed.

16. While whisking, pour the boiling syrup onto the egg whites in a thin, steady stream, being careful not to pour the syrup on to the whisk as it may splash onto your hands.

17. Continue to whisk the egg whites until the mixture is stiff, shiny and stable.

18. Place the meringue into a piping bag fitted with a 1.5cm round nozzle.

19. Once the pie is chilled, sprinkle the reserved lime zest and grated chocolate over the top of the pie.

20. Pipe the meringue around the edge of the pie in generous swirls.

21. Using a cook’s blowtorch, gently caramelise the meringue so that the top is light golden-brown.

22. Finish by placing the lime slices and mint sprigs on the meringue and dust over some icing sugar.

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Red Velvet Cupcakes – Makes 12

Ingredients

0.5 tsp Salt

0.5 tsp Bicarbonate Of Soda

150 gram plain Flour

120 ml Buttermilk

0.5 tsp Vanilla Extract

20 ml red Food Colouring 

10 gram Cocoa powder

1 Egg

150 g Caster Sugar

60 g unsalted Butter at room temperature

1.5 tsp white wine Vinegar

Method

1. Preheat the oven to 170′C (325′F) Gas 3.
2. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated.
4. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
5. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched.
6. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

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Blueberry Flapjack – Makes 12

Ingredients

175g butter

175g golden syrup

175g soft brown sugar

350g porridge oats

80g of fresh blueberries

Method

1. Preheat the oven to 150C/300F/Gas 2 and line a 20cm/8in square baking tin with baking paper.

2. Melt the butter in a medium pan over a low heat or in the microwave.

3. Dip a brush in the butter and brush the baking tin with a little bit of it and line with baking/greeceproof paper.

4. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats by hand.

5. Pack the mixture into the baking tin and squash down.

6. Add the fresh blueberries to the top of the flapjack and press down flat.

7. Bake in the oven for 40 minutes.

8. Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into 12, yummy sticky, squares…

9. Wait for the rush…

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Grenache Chocolate Brownie, with walnuts

Method for th Brownie

1. Preheat the oven to 170°C (325°F) Gas 3.
2. Put the eggs and sugar in a large bowl and beat with a handheld electric whisk until light and fluffy. Add the flour and cocoa powder and beat until all the ingredients are well mixed. Pour in the melted butter and mix through. Stir the walnuts and chocolate in by hand until evenly dispersed.
3. Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30–35 minutes, or until the top is firm but the centre is still soft. Leave to cool completely.

• 5 eggs
• 500g caster sugar
• 120g plain flour
• 100g cocoa powder
• 250g unsalted butter, melted
• 30g shelled walnuts, chopped
• 30g dark chocolate, roughly chopped

Method for the Grenache

1. Melt the chocolate and butter together until runny
2. mix with the double cream using a balloon whisk.
3. Allow to cool and continue mixing until it becomes solid enough to spread
4. When the brownie is cold, spread generously over the top.

For the Grenache

• 250g double cream
• 200g melted chocolate (minimum 53.8% cocoa solids)
• 10g melted butter

Crush walnuts and crumble on top while the grenache is still wet…

Very rich…. but very yummy!!!!!

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Come and visit us this weekend for the Olympic Bike Event

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