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The People's Friend - - Heritage -

In 1978, Delia Smith’s “Com­plete Cook­ery Course” called for a re­turn to good, whole­some in­gre­di­ents. In that year, Doves Farm be­gan milling its own or­ganic flour, pro­duc­ing the high qual­ity va­ri­eties that bak­ers were seek­ing.

As a new mil­len­nium be­gan, elab­o­rate cakes be­came fash­ion­able. “The Great Bri­tish Bake Off” in 2010 ush­ered in a huge home-bak­ing trend. The in­ter­net made it eas­ier to buy in­gre­di­ents and equip­ment, while shar­ing the re­sults on so­cial me­dia.

In the last few years, more aware­ness of the prove­nance of food has led to a trend to­wards rus­tic, nat­u­ral, even nos­tal­gic birth­day cakes. It’s more about un­pro­cessed in­gre­di­ents, pre­sented in a less os­ten­ta­tious way.

I fore­see birth­day cakes will con­tinue blend­ing nat­u­ral and healthy with iconic and retro – and many happy re­turns to that!

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