Meet
the Maker: Karen Bland
Next
up in our profiles of the multi-talented team of home-bakers who make
treats for The Kiosk, we introduce Karen Bland. Creator of the
much-loved cookie wands, gingerbread people and other firm Kiosk
favourites; Karen is a biscuit guru with a burgeoning cookie-cutter
collection. She likes to have a range of the more unusual cutters,
so that her biscuits stand out from the crowd. As well as being
perfectly formed, they are beautifully wrapped in cellophane and tied
with gold ribbon; making them the ideal gift or a
take-home-from-the-park treat. Karen always rises to the challenge of topical cookie-making, and in the past has supplied The Kiosk with Pudsey Cookies for Children in Need, Coffee mug-shaped biscuits for Macmillan Cancer Care's biggest coffee morning, and teddy bears wearing medals for Rainbow pre-school children taking part in a charity walk around the park.
Karen
explains that she has always enjoyed cooking, and even remembers the
first thing she made at primary school : Raspberry Buns (which sound
rather tasty and quite ambitious for a first cooking lesson, clearly
Karen has always aimed high!) These days, Karen cooks and bakes
pretty much full-time; and says that she loves to make all kinds of
things; savoury, sweet and anything that needs decorating – hence
the edible artworks at The Kiosk. “The decorating part is quite
time-consuming,” she says, “but luckily, I really enjoy that
bit. That's why I'm always on the lookout for unusual cutters!”
As
well as her masterpieces for The Kiosk, Karen supplies the renowned
sandwich-capital of Bedford, Roosters, with cakey treats. She is also
part of the talented team of home-bakers who supply a home-made goods
stall for the regular Country Market Stall on Wednesdays in town
centre. Karen is a keen jam and chutney maker, and also makes a mean
Victoria Sponge. Keen to pick up good home-baking advice from
reliable sources wherever possible, The Kiosk grilled her for some
top tips for successful sponges:
- Your grandma was right; weigh your eggs, and make sure the weight of the flour, sugar and fat match the weight of your eggs. For further advice on this, see the article here
- Try using an electric hand whisk to whisk in the eggs. Karen thinks this is a crucial stage in the cake-making process. She uses her Kenwood hand-whisk to get the lightest results.
- Get your oven nice and hot before you put the cake in.
The
proof of the pudding is, of course, in the eating. So in the name of
balanced scientific research, why not head down to The Kiosk and try
out some Victoria Sponge for yourself. Or even a cookie wand. They really
are hard to resist; often vanishing in minutes after delivery.
Perhaps they really are magic?
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