At Fair Cake, we love cake… we love all things cake! Occasionally though, you stumble across a savoury, crisp on the outside gooey on the inside baked ball of deliciousness and its so hard to keep it to yourself. Pão de queijo does that to me. I first tasted it at a Brazilian restaurant in […]

For a long while, I’d been wanting to introduce a vegan cake class at Fair Cake. Cake, I believe, should be enjoyed by all… and as a cake maker I do get asked alot about whether or not I bake vegan cakes. The seed had been sown… I started my search for the best vegan […]

This post has been a long time coming… where do I even begin? Let me start by saying that it’s been a very eventful time for Fair Cake since October 2019. First and foremost, the ownership changed hands. I, Uma- the new owner, can only say how tremendously lucky I am to be in a […]

Here at Fair Cake, we’ve been very busy planning new classes for 2020 and testing new recipes. Whilst its great to try new things, we also believe in the age old saying… why fix something that isn’t broken, eh? And that’s exactly how we feel about our Devil’s Food Chocolate Cake. This isn’t a recipe […]

We are hiring! Person Specification We are looking for an enthusiastic and expert cake teacher. This is an exciting opportunity for someone who is as obsessive about sharp edges as we are, who can tell their Swiss Meringue from their French Meringue and who has the patience of a saint. You will teach classes of […]

This is a handy little recipe for all those of you who are chocoholics. Sometimes, buttercream can be too buttery or too sweet. Not so with chocolate ganache (pronounced guh-nah-shh). It is absolutely sublime and, of course, gives you a perfect base on a cake. You can cover an entire cake with chocolate ganache, such as that […]

This is THE Swiss Meringue Buttercream Recipe that we use in all our classes. Swiss Meringue Buttercream, if you have not had it before, is soft and silky. American style buttercream can sometimes be a bit grainy, depending on the icing sugar (confectioners sugar) used. It also develops a slight crust when it is exposed to air. […]

Claire Hall of @sprinklesinthewild recently booked classes at Fair Cake. Her review of Tara Gan’s Big Blooms class can be found here. Here is Claire’s review of our Hot Off The Press Caking Class, taught by the fabulous Laura Grix of Grix Cake Design. —- As a self taught baker I’m always looking out for exciting courses to […]

Claire Hall chose Fair Cake recently for two very different cake classes. One of these was Big Blooms taught by Tara Gan of Tara Gan Sugar Flowers fame. These are Claire’s words and pictures about her learning experience at our workshop. This is a two day sugar flowers workshop that runs from 10am to 5pm […]

We are always thrilled to receive good feedback from our students, but this was something special – not only did Alice Marshall, who came to our Contemporary Tiered Wedding Cakes Class, take beautiful pictures of her work while she attended Contemporary Tiered Wedding Cakes Class, she also documented her days at Fair Cake in some […]