Saturday, 7 March 2009

small guide for discerning cup-cakers

I've tested cup cakes in Magnolia's on Bleeker and also Primrose's in Covent Garden and now I'm starting to sense the march of American variants throughout the United Kingdom. I gather Marks and Spencer is about to start stocking the American type.

I thought it useful to publish a definitive guide before we all forget what British cup-cakes were like.

My view is illustrated above.

The British cup-cake was really a 'fairy-cake' made from victoria sponge with a dab of water based icing and something on top. A high sponge to icing ratio.

Chocolate cup-cakes were a factory made flat-top usually of chocolate, lemon or orange and undecorated. Crunchy hard icing edges.

Children's parties would feature Angel cakes, often partially made by the children, where the top of the cake was cut off, divided in two and then fashoned into wings, stuck on with butter icing.

And now - Thunk - the American variant.

Equal cake to icing ratio. Luminous colors(sp). Much topping to augment the icing part. Extended waistline because they are usually baked in American muffin cases rather than the smaller (UK) cup-cake sized holders.

I sense an invasion.

And in a related confession, I do like Cinnabon (in small quantities), which is another invader which used to only be available in the USA but has stealthily crept into Britain.

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